Tocino is just one of the many all-time favorite morning meals of Filipinos. Tocino is best partnered with fried egg and fried rice known as “tocilog”. Usually tocino is served during breakfast; however, it can also be served anytime of the day during snacks, lunch or dinner. Making tocino at home can also be a good business idea to start for moms and dads seeking to have an additional income for the family. Below are the steps in making homemade tocino. Enjoy!

Pork Tocino

Ingredients:
4 kilos pork round or shoulder butt———-P 640.00
4 teaspoons phosphate———————– P 2.00
1 cup water
1/2 cup rock salt—————————— P 5.00
2 teaspoon curing salt———————— P 1.00
3 cups sugar———————————- P 18.00
1/4 cup crushed garlic———————– P 10.00
1/2 cup anisado wine————————- P 5.00
1 cup pineapple juice————————- P 15.00
red food color, optional———————– P 1.00
2 tablets ascorbic acid, crushed—————P5.00

Procedure:
1. Slice the pork across the grain. 1/4-inch thick pieces. Set aside in the refrigerator.
2. dissolve phosphate in water.
3. in a non reactive bowl, combine rock salt, curing salt and phosphate solution. mix well. add sliced pork and toss to coat meat completely.
4. add the remaining 6 ingredients and mix until well-blended.
5. cure at room temperature for 8-10 hours or in the refrigerator for 1-2 days.
6. pack in a polyethelene bags. freeze until needed.

Calculate for capital cost
ingredients———–P 699.00
preparations/labor— 150
packaging————- 10
TOTAL COST———- 859

COST PER PACK —– 85.00 (10 PACKS OF 1/2 KILO EACH)

Recommended Price
total cost per pack ——-P137.00

Estimated profit
total sales——–P1400.00
total profit——- 541.00 (total sales less total cost)