Salting Egg in Brine

Materials: Egg (Chicken/Duck)

Salt

Utensils: Wide-mouthed glass jar

Measuring cups

Cheesecloth

Procedure:

1. Boil 12 cups of water and 3 cups of salt. Cool

2. Carefully place 12 chicken or duck eggs in wide-mouthed
glass jar
3. Pour the salt solution in the jar. Weigh down eggs with
plate or cup to keep them from floating or use a sealed
plastic bag filled with the salt solution
4. Cover mouth of jar with perforated paper or cheesecloth.
Keep in a cool, dry place
5. Try one egg after 12 days by cooking below boiling point
for 15 minutes. Soak again if eggs are not salty enough. Test
for saltiness by cooking one egg after a few days until
desired level of saltiness is attained. Duck eggs may need to
be soaked longer
6. Cook salt eggs below boiling point for 15 minutes
Pork Tocino

Ingredients:
4 kilos pork round or shoulder butt
4 teaspoons phosphate

1 cup water
1/2 cup rock salt
2 teaspoon curing salt

3 cups sugar
1/4 cup crushed garlic
1/2 cup anisado wine
1 cup pineapple juice
red food color, optional
2 tablets ascorbic acid, crushed

Procedure:
1. Slice the pork across the grain. 1/4-inch thick pieces. Set
aside in the refrigerator.
2. dissolve phosphate in water.
3. in a non reactive bowl, combine rock salt, curing salt and
phosphate solution. mix well. add sliced pork and toss to
coat meat completely.
4. add the remaining 6 ingredients and mix until well-
blended.
5. cure at room temperature for 8-10 hours or in the
refrigerator for 1-2 days.
6. pack in a polyethelene bags. freeze until needed.
Embutido
Ingredients

A. Meat Materials
800 grams Pork lean or pigue ground finely
200 grams Pork backfat, ground

B. Extenders

¼ cup Texturized Vegetable Protein (TVP), 1 Tablespoon Isolate,

½ teaspoon carageenan and
½ cup water, hydrate for 3 minutes or until soft
Note: Texturized vegetable protein or TVP may be added to substitute a portion of
the lean meat.

C. Seasoning Ingredients

1 Tablespoon Salt, refined

1 teaspoon Phosphate
½ teaspoon Curing salt
6 Tablespoon Sugar, refined
1¼ teaspoon Black pepper, ground
2 Tablespoon Pickle relish
½ teaspoon Vetsin (MSG), optional
1¼ teaspoon Onion, chopped finely
2 Tablespoon Raisins (1 box)
3 Tablespoon Vienna sausage, chopped or sliced for stuffing
2 Tablespoon Milk powder
2 – 4 Tablespoon Potato starch
2 Tablespoon Carrots, chopped finely
1 piece Egg, fresh
1 piece Chorizo de bilbao, chopped coarsely (optional)
¼ cup Cheese, grated (optional)
Egg, boiled, sliced into 4 pieces
2 Tablespoon Butter (spread in aluminum foil)

Procedure

1. Hydrate ¼ cup TVP plus ½ cup water for 3 minutes or until soft.
2. Combine meat, salt, phosphate (dissolved in water) and curing salt and mix
until tacky or sticky. Add the rest of the ingredients and add 1 fresh egg and
potato starch at the last portion.
3. Spread butter in aluminum foil and spread meat mixture (1 cup per roll),
allowing 1inch on each side. Line the boiled egg or sliced sausage in the middle.
Roll the meat and twist both ends. Be sure that the roll is tight.
4. Prick foil with pin and steam for 1 hour. Cool.
5. Chill in refrigerator. Unwrap and slice before serving. Freeze the embutido if to
be sold