Philippine Tambayan

Meat Processing means prolonging the shelf life of a meat product. It is primarily done thru inhibiting, destroying, or limiting bacterial growth. Although, meat spoilage could be cause by microbial, physical or chemical change also.

These are some procedures used in meat processing:

1. Drying = This is done by removil water / moisture in meat by means of the sun and air or by artificial means (heating chamber). If food have less moisture bacterial growth is inhibited. Example of product which used sun drying is Daing. (more…)

Skinless longganisa.

We Filipino are pork lovers. Most of our process meat products are from pork like tocino, longganisa, ham etc. I would say that among the other meat products our favorite is the longganisa. This is a recipe i found from the site of BAI.

SKINLESS LONGGANISA

INGREDIENTS

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We Filipino’s love to eat meat especially pork. Ham is usually seen in our diner table at Christmas Eve and New Year. Although this is a seasonal product (ham) for sure earnings for this is not seasonal. With around 80 million Filipino for sure there is a market for ham. So, i included here a recipe/ how to make a ham. I cannot attest for the recipe. It is taken from one of our government agency. If you want to try to make a ham it’s a good start.

BONELESS HAM

Materials needed:

2 kilos pork meat (kasim or pigi)

Injecting solution:

1 cup water, ½ cup salt, 1/4 cup sugar (white), 3 tsp. prague powder,

1 tsp. vetsin, 1 tsp. cal. ham. spice, ½ tablet ascorbic acid

Curing solution:

(cover pickle) 8 cups water, 2 cups salt, ½ cup sugar (brown),

2 tbsp. prague powder

dry curing mixture:

1 cup salt, ½ cup brown sugar, 2 tsp. prague powder

Procedure:

1. Dissolve salt and sugar in boiling water for injecting solution. Cool then strain

through clean cloth. Add vetsin and prague powder. Inject the solution into different parts of the meat.

2. Soak in curing solution for 4-5 days in the refrigerator.

3. After curing, wash off the excess salt by soaking in warm water. Drain by hanging.

COOKING OF HAM

1. Boil the ham in enough water for 5 minutes.

2. Discard water and boil again the ham in another water until soft. Carefully remove the skin.

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