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