Ingredients Jump to Instructions ↓

  1. 2 lbs pork ham

  2. 1/4 tsp Prague powder

  3. 1 tsp phosphate

  4. 2 tbsp coarse salt

  5. 7-10 tbsp sugar

  6. 2 tbsp Anisado wine (or ground star anise and/or anisette)

  7. 1/2 tablet ascorbic acid (250 mg)

Instructions Jump to Ingredients ↑

  1. Prague Powder also known as Curing salt, is a combination that mostly composed of salt and a little sodium nitrate. Its use is mainly in curing meats for preservation. The nitrate component hinders the growth of botulism, a bacteria, that helps preserve the color of cured meat. Sodium nitrate breaks down more slowly and will preserve meats for longer periods of time. Some brands are dyed a pink color to blend better with meat and to help differentiate its appearance from other salts. Phosphate is a source of Phosphorus, a nutrient vital to humans and is one of the most common substances in our environment, naturally occurring in our food and water. A single phosphorus compound can have a broad range of applications, one of them is to preserve the moisture and flavor in meat. Para di na kayo mahirapan maghanap ng ingridients merong nabibili na mamasitas tocino mix yan na gamit ko ngaun pag nagawa ko ng tocino… masarap xa try nyo…

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