
Ingredients:
1kg. Pork pigue or kasim, with or without skin. Boneless, sliced 1/4 inch thick
2 tbsp. salt
5-8 tbsp. sugar
1 tbsp. rhum or gin
1/4 to 1/2 tsp. prague powder -
1 tsp.vetsin (optional)
1/2 Tablet ascorbic acid (250 mg)
How To:
Slice meat to about 0.63 cm (1/4 inch) thick. After slicing, mix all above ingredients for curing. Rub the mixture on both sides of the slices and re-mix all to allow even distribution of curing mixture. Arrange the pieces in a bowl and cover. Keep at room temperature for 12 hours or in the refrigerator for 3 days to cure.
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