July 11, 2008

TOCINO RECIPE






Ingredients:
1 kilo port/beef, lean
2 tbsp. salt
1/4 tsp. prague powder
1/2 tsp. garlic powder
5 tbsp. sugar
1 tbsp. rhum or gin or any white wine
vetsin (optional)

Utensils:
Kitchen knife, mixing bowl, chopping board

Procedure:
1. Wash and slice (1/4 inch thick) pork/beef without removing the skin.
2. In a bowl, mix salt, sugar, prague powder, wine and garlic powder. Rub meat on both sides.
3. Add the rest of the ingredients to the slices and mix for even distribution.
4. Pile the slices in a bowl and cover. Keep at room temperature for 24 hours or in the refrigerator for 3 days to cure.
5. Pack in polythylene bags, seal. (Shelf life in a refrigerator is five months)



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28 responses to "TOCINO RECIPE"
Anna Marie Etom said:
August 11, 2009

i’ll try this tocino recipe, it sounds simple to make and deli..

diths802 said:
August 11, 2009

Hi, anna. tnx 4 dropping by my blog. hope to receive your feedback after you’ve tasted it. happy cooking :)

sheryl said:
November 4, 2009

hi im from mindanao kase. I want to do business and Ive chosen selling tocino because my officemates like it. Im just curious, what is
prague powder?

admin said:
November 4, 2009

Prague powder is a commercially-sold salt mixture used in preserving meat. It is generic term, not a trademarked name.

The mixture is sold dyed pink to avoid confusion in homes with table salt.

admin said:
November 4, 2009

This is actually a proven recipe as my mom used to sell tocino in our neighborhood with this recipe. My mom said that he get this recipe from a government training program in our barangay.

sheryl said:
November 4, 2009

thank you so much. this will be a great help to me. your website is awesome ! i actually printed some simple recipes because i dont know how to cook, my husband does cook for us. vague but true. i want to learn how to cook.
thanks again. more power !
expect for my comments sooner if I have some confusions in the future. :-)

Marie said:
April 19, 2010

Is the recipe applicable to chicken also?

August 10, 2010

its very very nice and amazing……who made this one is very intilligent…………bravo..,…

August 10, 2010

i like this website its very amazing…….
yahoo

August 10, 2010

thank u it cn help me…..also in our invistigatory project…..thaNKZ….

August 10, 2010

I WILL TRY TO MAKE THIS TOCINO…………………………….yeah hey thank u for aking thiz
it make me mo9re smart…………..
thank u so much………..thakz for making diz……amazing…………

August 10, 2010

thankz it really help our studies
halu………………………………………………………………………..
……………………………..
……………………………………………………

August 10, 2010

hai………………………………………………………………………………………………………………………………………………………hula………………………………………thankz…………………………………………………………………….for making diz………………………………………………..

August 10, 2010

its very nce……………………….

cosmo4256 said:
August 20, 2010

i hope its delicious but my mom put a coloring food color red its that right?

tinks said:
August 22, 2010

thanks…I would try this… I like tocino.

jov said:
August 28, 2010

ill try your recipe..looks nice..;-)

blake said:
September 13, 2010

prague powder??is this curing salt?are they the same?tnx

zej said:
November 11, 2010

i’l try this recipe… very simple. :)

jasmin o. bernabe said:
February 21, 2011

hi i want to know what is annatto water and a salitre or saltpeter i dont understand….is there any optional for this..

Emma said:
May 22, 2011

Does anybody know what is prague powder?

admin said:
May 24, 2011

Prague powder or pink salt contains 93.75% table salt and 6.25% sodium nitrite.

http://en.wikipedia.org/wiki/Curing_salt

Roland said:
July 9, 2011

Hm… been looking for a good tocino recipe, I’ll most likely try this one since it’s one of the few that actually uses prague powder. Other recipes I’ve looked at call for saltpeter, which according to google is for gun powder which doesn’t sound right. For people who don’t know how to use prague powder; use maximum of 4 ounces of prague powder #1, also known as TCM (tinted cure mix), to 100 pounds of meat. So if you want to cure 25 pounds of meat, use only 1 ounce of prague powder number 1. There is a prague powder number 2 which contain more sodium nitrite and sodium nitrate, which is used more for dry curing meat, and you shouldn’t confused or get the two mixed up. I highly recommend that if you don’t know how to properly use any of these prague powders, consult a professional, or DO NOT use them.

The biggest risk of using these powders incorrectly can give you stomach cancer.

Enjoy and thanks for the recipe.

myra said:
July 18, 2011

hi! di po ba kayo gumagamit ng phosphate? thanks po.

joel said:
July 19, 2011

pekpek tocino gusto mo i-try?

Mark said:
April 24, 2012

hi, i am in japan and i am not sure i will be able to find PRAGUE POWDER here. is there any substitute for the powder? i dont mind the color of my tocino basta lasang tocino sa mga palengke ng pinas. maraming salamat!

jun said:
October 2, 2012

thanks for the recipe..

Ichie said:
October 16, 2014

Hinde na ba kailangan ng phospate na tinunaw sa malamig na tubig?

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