CHICKEN TAPA

Meat Material; Weight {gms}

Chicken,deboned 1000 gms./ 1 kilo

INGREDIENTS; Household Measure

Curing mix: In 1/4 cup chilled water, dissolve the following;
salt refined 1-t
curing salt 1/2-t
vitamin C powder 1/4-t
last, phosphate 1-t

EXTENDERS; In 1/4 cup chilled water add the following;
Isolate 1-t
Carageenan 1-t

SEASONING;
sugar refined 6-t
garlic,chopped,ground 2-t
black pepper, ground 1-t
anisado or cooking wine 2-t
vetsin {msg} optional 1/2-t
meat enhancer 1/2-t
meat tenderizer 1-t


PROCEDURE;
1. mix meat with curing ingredients.add the extenders and mix
well until it dries up.
2. add the rest of ingredients and again thoroughly for even
distributon of ingredients.
3. place in aluminum/plastic container, with loose cover and cure
at room temperature 8 to 10 hours or refrigerator {middle
compartment temperature 1-4 c}
4. mix again before packaging.
YIELD.
Tips; better pack in 1/4 to 1/2 kg. per pack.write
label on the date of processing.