Meat Processing - Corned Beef

INGREDIENTS:

• 1 kg beef (punta y pecho, tadyang,tapadera or paypay)
• 2 tbsp salt
• ¼ - ½ tsp vetsin (optional)
• ¼ - ½ tsp prague powder
• 1 tsp sugar
• ½ tablet ascorbic acid (250 mg)

UTENSILS:

• fork
• pressure cooker
• knife
• stove
• chopping board
• mixing bowl
• measuring spoon

PROCEDURE:

1. Wash meat thoroughly.
2. Cut the meat into 2.54 cm (1 inch) cubes.
3. Mix salt, vetsin, prague powder, sugar and ascorbic acid.
4. Mix curing ingredients with the cubed meat.
5. Place in covered container and cure in the refrigerator for 3-4 days.
6. Wash the meat, add water (1/3 of its volume) and cook for 20 minutes. Remove the foam like formation on the broth.
7. Continue boiling until meat is soft and tender.
8. For faster cooking use a pressure cooker and cook beef for 30 minutes at 10- lb. pressure.
9. Drain and cool.
10. Flake with fork (the flaked meat is ready for consumption).
11. Pack meat into bottles/cans and add 1 tbsp broth, leave 0.63 cm (¼-inch) head space.
12. Exhaust at 82°C.
13. Seal.
14. Process at 10-lb. pressure for 40 minutes.
15. Cool cans under running water; air cool bottles at room temperature.
16. Label and store in a cool place.