PORK/BEEF TAPA
Meat: Beef lean, round/rump or pork lean, pigue/kasim, sliced 1/4 thick
Extenders:
1 tbsp isolate in 1/2 water
1 tsp carageenan
Curing Mix:
1 tbsp refined salt
1/2 tsp curing salt
1 tsp phosphate, dissolved in 1/4 cup water
1/4 tsp Vitamin C powder
Seasoning:
6 tbsp refined sugar
2 tbsp chopped garlic or 2 tsp garlic powder
2 tbsp anisado wine
1/2 tsp MSG
1 tbsp ground black pepper
1/2 tsp meat enhancer
Procedure:
1. Select good quality raw materials
2. Measure and weigh all the ingredients
3. Mix meat with curing mixture
4. Add the rest of the ingredients. Mix well
5. Cure at room temperature for 8-10 hours or for 2 days inside refrigerator
6. pack in polyethylene bags
7. Store in freezer.
