Tocino/ tosino is a sweet cured product that originated in the Philippines. We love to eat tocino with fried rice, egg hence the word Tosilog (tosino, sinangag, itlog).
Here is a recipe for tocino:
TOCINO
INGREDIENTS
| Meat materials: | Household measure | Wt. in grams (1.0 kg) |
Wt. in grams (5.0 kg) |
| Pork (from shoulder or leg or | 1.0 kg | 1.0 kg | 5.0 kg |
| any portion with fat) | |||
| Curing Mix: | |||
| Salt, refined | 1 Tbsp | 12.0 g | 60.0 g |
| Curing salt (94.0% salt, 6.0% nitrite) | ½ tsp | 2.0 g | 10.0 g |
| Phosphate | 1 tsp | 3.0 g | 15.0 g |
| Water (to dissolve phosphate) | ¼ cup | 62.5 g | 312.5 g |
| Seasonings: | |||
| Sugar, refined | 9-12 Tbsp | 90.0 g | 450.0 g |
| Pineapple juice | ½ cup | 34.0 g | 170.0 g |
| Anisado wine | 2 Tbsp | 18.0 g | 90.0 g |
| Garlic, fresh, chopped | 2 Tbsp | 11.0 g | 55.0 g |
| Monosodium glutamate | ¼ tsp | 2.0 g | 10.0 g |
| Food color | as desired | as desired | as desired |
| PROCESSING | |
| CUT | meat into ¼ inch thick slices |
| MIX | meat with curing mix first, then seasonings |
| CURE | either at room temperature (25-30°C) for 8-10 hours or refrigerator temperature (4-10°C) for 1 – 2 days |
| PACK | in PE bag or vacuum-pack |
| STORE | in freezer at below -18°C |
| COOK | in a small amount of water and cooking oil allow water to evaporate and fry in oil |
source:bai
picture taken from: globalmarketingchicago.com
…hi…im a conscious budget mother ans as one, i would want to seek for your help to please send me complete details for this tocino making,other cold cuts for i want to start this business at home..I would appreciate receiving your soonest information on this regards.
Thank you and Godbless,
Edhz -Bahrain
hi. . . i would like to start a small bus. at home , will you please send me a complete details of how to make skinless longganiza, tucino embotido,receiving the information the sooner is highly appriciated
thank you
heidie-makati city
Hello… i would like to start a small business at home… can you send me a complete details of preparation… including the materials and common names of the ingredients in the market, some of them is not familiar of the ingredients… thank you so much. God Bless… hope to receive it soon.
kitchen materials… like measuring cups & etc… thank you.
sorry po i don’t have a complete list of the kitchen materials needed in this kind of business. In terms of common name naman pwede po muna sila magsearch sa mga big supermarket usually meron sila dun . If they want further knowledge about meat processing they can try to contact spices and foodmix house, under lourdes santor rivera, guru of meat processing in the Philippines…
info@spicesandfoodmix.com
Hello… i would like to start a small home business. Can you help me by sending me a complete details for tocino making. I would appreciate receiving your soonest information on this regards.
Thank you and God Bless You,
splinter in mindanao
Greetings!
What is written above is the only file that i have.
HELLO!ASK KO LANG KUNG WLA NITONG ANISADO WINE AT PHOSPHATE SA PAGGAWA NG TOCINO?ANO PO ANG PUWEDENG IPALIT DITO.TNX AND MORE POWER…..
Don’t know any substitute for anisado wine, usually meron nito sa mga supermarket.
Try to check din kung meron phosphate dun. or you could try to check the site
spicesandfoodmix for sourcing of ingredients
i make my tucino so simple i just use meat, salt, sugar, msg, and red coloring . mix salt, brown sugar, msg red coloring 0ptional. coat meat with the mixture put it in a plastic bag. over night cook it next morning. tell me how does it taste. you can also add garlic powder. or anis seed. in the curing mix. i don’t use anisado wine and posphate. just put it i n the ref. or in the freezer . you can also use chicken tight just remove the bone.
try this one to add brown or white sugar sa bacon coat bacon strip one by one put it in a plastic bag over nigth cook it in the morning.
i hope your family will like it.
Hi, I have started a small tocino business just this week. I got my recipe in the internet. The above recipe is almost exactly the same as my recipe but only with a few changes. I believe that in every 1 kilo of pork, there should only be 1/4 cup of pineapple juice, 2 tbsp of salt, 14-16 tbsp of white sugar. Some of these ingredients are not present in your above list: 1 and 1/2 tbsp of anisado wine, 1/2 tbsp of paprika, 1 tbsp of black ground pepper. I have not tried putting phosphate though, i’ll try this next time. Anisado wine should not be poured more than 1 and 1/12 tbsp since your tocino will taste like chorizo. Actually, I am planning to test just 1 tbsp of anisado wine per 1 kilo of pork to see if it taste better. Hope this information helps. I am selling tocino to my officemates here and luckily they want to order more after they have tried it.
to add, pineapple juice should not exceed 1/4 cup per 1 kilo of pork so that your tocino will not taste sour (maasim in tagalot). 🙂
hello we’ve tried making tocino, and we got the same ing. and procedure from our resource speaker during our seminar, but we cannot meet the same taste, so now we’re wondering what is her secret, that could not indicate to the recipe that she gave to us..but while reading these page i’ve got some ideas.