Earmark about P2,000 for utensils and equipment, about P800 for a poly-sealer, and enough money for polyethylene plastic bags at about 35 centavos each.
If you want a separate refrigerator or freezer for storing processed meat, be ready to invest more money and observe a first in, first out policy.
1. Some entrepreneurs prefer using lactic acid to wash the meat before processing “to preserve 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 four degrees Celsius at least an hour before processing.
3. Slice it 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, soy sauce, and hydrolyzed 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.