How to Make Beef Tapa

beef tapaTapa comes from the Spanish word tapas, meaning light finger food. Traditionally, tapa is dried or cured beef although other meat like pork or chicken maybe used. It is best when fried or even grilled, often served with fried rice, fried egg and atchara (pickled papaya strips).

Tapsilog is the term used when tapa, egg and fried rice (sinangag) are combined in one meal which is served primarily during breakfast.

In preparing tapa nowadays, meat is not dried anymore but fibers and other organic matters are added in the extenders to make the meat juicier. Serving portions will be more or less 16 servings per kilogram of meat. If tapsilog is sold at P30.00 – P40.00 per kilogram the gross sale is P480.00. Net profit is P240.00 considering that 50% of the sales is allocated for the rice, egg, atchara and other ingredients for cooking.

Tapa for Tapsilog

You will be needing:

Meat material:
Beef lean, pigue, cut into strips – 1Kg

Curing Mix:
Salt, refined – 1 Tbsp
Curing salt – 1 tsp
Phosphate – 1 tsp
Vitamin C powder – 1/4 tsp
1/4 cup chilled water to dissolve the four ingredients

Isolate – 1 Tbsp
Carageenan – 1 tsp
1/2 cup chilled water to dissolve the two ingredients

Sugar, refined – 2 Tbsp
Garlic, chopped finely or garlic powder – 6 Tbsp
Black pepper, ground – 1 Tbsp
Paprika – 2 tsp
Anisado wine or Sprite- 2 Tbsp
or Pineapple juice – 1/2 cup
Vetsin (MSG) – 1/2 tsp
Meat enhancer – 1/2 tsp
Meat tenderizer – 1 tsp

1. Select good quality raw material. Trim and weigh.

2. Slice into 1/4 inch thick and cut into strips. Chill meat before processing.

3. Measure and weigh all the ingredients.

4. Mix meat with first four ingredients: Salt, curing salt, phosphate and vitamin c. Dissolve in 1/4 cup of water. Add the extenders and mix well until it dries up.

5. Add the rest of the ingredients and mix again thoroughly for even distribution of ingredients.

6. Place in white plastic container, with loose cover and cure at room temperature 8-10 hours or refrigerator (middle compartment temperature 1oC – 4oC). Don’t over cure to avoid souring.

7. Mix again before packaging.

8. Pack in polyethylene bag in 1/4 or 1/2 kg. package.

9. Store in freezer.

Yield: 1.3 – 1.5 kgs.

Source: Lourdes S. Rivera, Marid Agribusiness Digest March 2008

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1 Response

  1. Samuel patubo says:

    Please where to but phosphate, curing salt, caragreenan and isolate?

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