How To Make Pork Tapa

Meat:
· 1 kg Pork lean, sliced 1/4 inch thick

Extenders:
· In 1/2 cup water, add 1 tablespoon isolate and 1 teaspoon carageenan.

Curing Mix:
· 1 tbsp Salt, refined
· 1/2 tsp Curing salt
· 1 tsp Phosphate
· 1/4 tsp Vitamin C powder
· 1/4 cup Water, chilled

Seasoning:
· 6 tbsp Sugar, refined
· 1 tbsp Black pepper, ground
· 2 tbsp Garlic, chopped finely
· 2 tbsp Anisado wine
· 1/2 tsp Vetsin (MSG)
· 1/2 tsp Meat enhancer
· 1 tsp Paprika powder

Process:

1. Select good high quality uncooked materials. Trim and weigh.
2. Slice into 1/4 inch thick.
3. Combine meat with the curing elements till tacky or sticky.
4. Add extenders and mix once more until the meat dries up.
5. Add seasonings. Combine thoroughly for even distribution of ingredients.
6. Place in white plastic container, loosen the quilt and treatment at room for eight to 10
hours (or refrigerate within the center compartment with a temperature of 1 to 4°C
overnight).
7. Mix again before packaging.
8. Store in freezer.

Yield: 1 kg of meat = 1.three to 1.5 kgs of pork tapa

Packaging Supplies:
· Polyethylene, plastic bag
· Styrophor with clingwrap on high

Tapa is ideally made from beef, nonetheless, this can also be ready from carabeef, horse meat, chevon and pork.

Lean meat with massive muscle groups and with minimal fat are selected. Meat with muscular tissues containing many connective tissues isn't excellent but may be used. Meat from round., chuck and loin are good materials while meat with muscle groups from the neck and from the shank area is too tough. Tapa is often sliced and seasoned, can be dried.