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    Etag Recipe

    Uploaded by

    Joel Robles
    This document provides a recipe for etag, a traditional smoked meat from the Cordillera region of the Philippines. The recipe calls for curing pork belly or beef in a mixture of salt, brown sugar, and black pepper for at least 24 hours. The cured meat is then wrapped in banana leaves and smoked at a low temperature of 200-225°F for 6-8 hours, until it reaches an internal temperature of 160°F for pork or 145°F for beef. After smoking and resting, the etag is thinly sliced and served.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Etag Recipe

    Uploaded by

    Joel Robles
    1K views2 pages
    This document provides a recipe for etag, a traditional smoked meat from the Cordillera region of the Philippines. The recipe calls for curing pork belly or beef in a mixture of salt, brown sugar, and black pepper for at least 24 hours. The cured meat is then wrapped in banana leaves and smoked at a low temperature of 200-225°F for 6-8 hours, until it reaches an internal temperature of 160°F for pork or 145°F for beef. After smoking and resting, the etag is thinly sliced and served.

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    ETAG RECIPE

    Original Title

    ETAG RECIPE

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    This document provides a recipe for etag, a traditional smoked meat from the Cordillera region of the Philippines. The recipe calls for curing pork belly or beef in a mixture of salt, brown sugar, and black pepper for at least 24 hours. The cured meat is then wrapped in banana leaves and smoked at a low temperature of 200-225°F for 6-8 hours, until it reaches an internal temperature of 160°F for pork or 145°F for beef. After smoking and resting, the etag is thinly sliced and served.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    1K views2 pages

    Etag Recipe

    Uploaded by

    Joel Robles
    This document provides a recipe for etag, a traditional smoked meat from the Cordillera region of the Philippines. The recipe calls for curing pork belly or beef in a mixture of salt, brown sugar, and black pepper for at least 24 hours. The cured meat is then wrapped in banana leaves and smoked at a low temperature of 200-225°F for 6-8 hours, until it reaches an internal temperature of 160°F for pork or 145°F for beef. After smoking and resting, the etag is thinly sliced and served.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    ETAG RECIPE

    Etag is a traditional smoked meat delicacy from the Cordillera region in the Philippines, particularly
    among the Igorot people. It is made by curing and smoking pork or beef, resulting in a distinct smoky
    flavor. Here's a simplified recipe to make etag at home:

    Ingredients:

     1 kg pork belly or beef (you can use other cuts, but pork belly is traditional)

     1 cup salt

     1 cup brown sugar

     2 tablespoons ground black pepper

     Banana leaves (optional, for wrapping)

     Cooking twine or butcher's string

     Smoking wood chips (e.g., oak, apple, hickory)

    Instructions:

    1. Prepare the Meat:

    1. Trim excess fat from the pork belly or beef, leaving a thin layer for flavor and moisture.

    2. Cut the meat into uniform pieces, about 2 inches thick.

    2. Cure the Meat:

    1. In a bowl, mix together the salt, brown sugar, and ground black pepper to make the curing
    mixture.

    2. Rub the curing mixture all over the meat, ensuring that it is evenly coated.

    3. Place the meat in a shallow dish or a resealable plastic bag.

    4. Cover the dish or seal the bag, then refrigerate the meat for at least 24 hours to allow the curing
    process to take place. You can leave it in the fridge for up to 3 days for a stronger flavor.

    3. Smoke the Meat:

    1. After curing, rinse the meat under cold water to remove excess salt and sugar. Pat dry with
    paper towels.

    2. If using banana leaves, wrap the meat pieces individually to help retain moisture during
    smoking.

    3. Tie the wrapped meat securely with cooking twine or butcher's string.

    4. Prepare your smoker according to the manufacturer's instructions. Aim for a low and steady
    temperature, around 200-225°F (95-110°C).
    5. Place the wrapped meat directly on the smoker grate or hang it if your smoker allows.

    6. Add smoking wood chips to the smoker box or directly onto the coals to generate smoke.

    7. Smoke the meat for 6-8 hours, or until it reaches an internal temperature of 160°F (71°C) for
    pork or 145°F (63°C) for beef.

    8. Monitor the temperature throughout the smoking process and adjust the heat as needed to
    maintain a consistent temperature.

    4. Rest and Serve:

    1. Once smoked, remove the meat from the smoker and let it rest for about 20-30 minutes before
    slicing.

    2. Slice the etag thinly and serve as a snack or appetizer.

    3. Enjoy your homemade etag with steamed rice or as part of a charcuterie board.

    Note: Traditional etag is smoked in open-air huts over a period of several weeks to months, using a
    process passed down through generations. This simplified recipe offers a quicker alternative suitable for
    home cooks. Adjustments can be made according to personal taste preferences.

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