It’s easy to start a business processing raw meat into sweet pork or tocino and then selling it for profit.

Why this will click

You may consign your product with dealers, canteen operators, caterers and grocery stores.

Materials Needed

• Curing salt
• Phosphate
• Vitamin C
• Meat tenderizer
• Garlic powder
• Food coloring
• Binder
• Filter blend
• Measuring spoons and cups
• Kitchen weighing scales
• Mixing bowls (preferably stainless steel)
• Spatula
• Funnel

How To Make the Tocino

1. Some enterpreneurs prefer using lactic acid to wash the meat before processing ” to presserve its water-holding capacity and kill off bacteria,” says Lourdes Rivera, a lecturer on meat processing at the Ultima Entrepinoy Forum Center in Quezon City and the author of a book on the same subject. “Instead of washing with water, wipe the meat with cloth and rinse with lactic acid.”
2. Chill the meat at 4 degrees Celsius at least an hour before processing.
3. Slice i before curing it with salt, phosphate, vitamin C, and chilled water. Mix the extenders and seasoning and add them to the meat. You may also add spices like pepper, onions, garlic, paprika, ginger, laurel and oregano as well as anisado wine, monosodium glutamate, saoy sauce, and hydrolized vegetable protein to enhance the meat’s flavor.
4. Cure the meat at room temperature or refrigerate it for eight to 12 hours before packing it in polyethylene bags (half a kilogram for each bag). Finally, store the meat in the freezer where it will keep up to three months.

How Much Will I Make

Rivera says you’ll make as much as P37.15 per kilogram of tocino if you mark it up by 30 to 50 percent of your production cost.

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