Luncheon Meat is a precooked or cured meat, often sausages or meat loaves, that are sliced and usually served cold or fried on sandwiches. It is often eaten for breakfast combined with eggs and fried rice.
If you are looking for a home business to start, making luncheon meat is a viable business. Luncheon meat is very in demand because it 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. With just P700 start-up capital, you can make more than a kilogram of luncheon meat in 1 hour.
How to make Luncheon Meat
Materials Needed:
- ½ cup trimix
- ½ tsp. curing salt
- 1 tsp accord
- 2 tbsp. anisado wine
Note: The above can be purchased in small amounts from chemical stores.
- Mixing bowl
- Measuring cups and spoons
- Aluminum foil
- 1 kilo ground pork of beef
- 2 tbsp. sugar
- 1 ½ tbsp. salt
- ½ cup skim milk
- 1 tbsp. ground pepper
- 1 tbsp. minced garlic
- 1 pack ice
- 2 pcs. Eggs
- 1 pc. Beef cube
- 1 cup water
Procedure
- 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.
- Dissolve the beef cube in a bowl of water, and then pour in the skim milk and the trimix (the latter acts as an extender.) Combine this entire mixture with the meat mixture.
- Add egg and combine.
- 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.
- Divide your luncheon meat mixture into desired sizes and individually wrap them in aluminum foil.
- Steam for 45 minutes. Your luncheon meat will last one month when put inside the refrigerator.
Tip: Don’t just sell your luncheon meat as a viand for rice. There are many other ways to position it – as filling for sandwiches, by themselves as cold cuts, or even as a salad ingredients.