Pork belly 1 kg
Salt 22.0 g
Sugar 11.2 g
Prague powder 6.8 g
Procedure:
1. Mix all ingredients.
2. Rub the mixture in step 1 on the belly slubs evenly.
3. Place the belly slubs on the top of one another.
4. Cure for 12 days per kilo meat. Overhaul the meat every other day.
5. Wash in water and drip for 30 minutes.
6. Smoke at 125 F for 10 to 12 hours.
7. Remove the skin and freeze.
8. Slice and package.
Ingredients and their Weight
Salt 8.9 g
Sugar 2.3 g
Prague powder 2.1 g
Water 100 ml
Procedure:
1. Wash the chicken by removing the remaining lungs and kidney at the backbone.
2. Measure the amount of water that will submerge the chicken.
3. Based on the amount of water required, prepare the ingredients using the proportion above per 100 ml.
4. Soak the chicken in the pickle solution.
5. Test salinity if 35 C.
6. Wash and drip.
7. Smoke for 8 – 1- hours or until dry and brown red in color.
8. Cook in the boiling solution similar to pork ham. Thicken the solution and use as sauce.
9. Package.
Source:www.da.gov.ph, photo from www.shop.com
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