How to Make Homemade Tocino

Tocino is just one of the many all-time favorite morning meals of Filipinos. Tocino is best partnered with fried egg and fried rice known as "tocilog". Usually tocino is served during breakfast; however, it can also be served anytime of the day during snacks, lunch or dinner. Making tocino at home can also be a good business idea to start for moms and dads seeking to have an additional income for the family. Below are the steps in making homemade tocino. Enjoy! [caption id="" align="alignnone" width="500"] Photo by arnold | inuyaki [/caption]

Pork Tocino

Ingredients: 4 kilos pork round or shoulder butt----------P 640.00 4 teaspoons phosphate----------------------- P 2.00 1 cup water 1/2 cup rock salt------------------------------ P 5.00 2 teaspoon curing salt------------------------ P 1.00 3 cups sugar---------------------------------- P 18.00 1/4 cup crushed garlic----------------------- P 10.00 1/2 cup anisado wine------------------------- P 5.00 1 cup pineapple juice------------------------- P 15.00 red food color, optional----------------------- P 1.00 2 tablets ascorbic acid, crushed---------------P5.00 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. Calculate for capital cost ingredients-----------P 699.00 preparations/labor--- 150 packaging------------- 10 TOTAL COST---------- 859 COST PER PACK ----- 85.00 (10 PACKS OF 1/2 KILO EACH) Recommended Price total cost per pack -------P137.00 Estimated profit total sales--------P1400.00 total profit------- 541.00 (total sales less total cost)

Source: Business Diary Philippines