Luncheon meat is eaten by people from all social classes (although those in the upper income segments know it better as “cold cuts”). This being the case, your markups can be pretty flexible, depending on who you want to sell to.

Materials needed:

½ cup trimix

½ tsp. curing salt

1 tsp. accord

2 tbsp. anisado wine

(The above can be purchased
in small amounts from chemical
stores.)

Mixing bowl

Measuring cups and spoons

Aluminum foil

1 kilo ground pork or beef

2 tbsp. sugar

1 ½ tbsp. salt

½ cup skim milk

1 tbsp. ground pepper

1 tbsp. minced garlic

1 pack ice, P2.00

2 pcs. eggs

1 pc. beef cube

1 cup water

Getting started:

1. In a mixing bowl, combine the ground meat with the salt, curing salt, anisado wine (to act as tenderizer), accord (acts as a binder), ground pepper, and garlic.

2. Dissolve the beef cube in a bowl of water, then pour in the skim milk and the trimix (the latter acts as an extender). Combine
this entire mixture with the meat mixture.

3. Add egg and combine.

4. Put the ice into the mixture for one minute only. Make sure the ice is sealed inside a plastic bag so that the meat mixture will not take in water when the ice starts to melt.

5. Divide your luncheon meat mixture into desired sizes and individually wrap them in aluminum foil.

6. Steam for 45 minutes. Your luncheon meat will last one month when put inside the refrigerator.