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!

 tocino photo

Photo by arnold | inuyaki How to Make Homemade Tocino 1

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)