NUEVA VIZCAYA STATE UNIVERSITY

Bambang, Nueva Vizcaya

TOCINO
COLLEGE OF INDUSTRIAL TECHNOLOGY
Ingredients:

1 kilo pork pigue kasim cut in ¼ inch thick

1 ½ T salt coarse
Title of Training: SKILLS TRAINING ON MEAT PROCESSING ½ curing salt
Address: San Antonio South, Bambang Nueva Vizcaya ¼ c water chilled
Venue: Food Processing Center, Bambang Nueva Vizcaya 1 t phosphate
Date: January 25, 2019
12 T white sugar
Clientile: Community Livelihood Association of San Antonio (Class)
½ T MSG
Address: San Antonio South, Bambang Nueva Vizcaya
4 cloves garlic Chopped
2 T anisado wine
2 T pineapple juice Food Color
Recipes:
Tocino
Longonisa (Pork & Chicken) Procedure:
Embotido
Meat loaf 1. Select good quality raw materials.
2. Mix meat with salt coarse, curing salt and chilled water.
3. Add the rest of the ingredients and mix well until blended.
4. Cure at room temperature for 8-10 hours.
5. Pack in Polyethylene bag.
6. Store in freezer.