Sasso chickens are much like the Philippine’s native chicken in terms of flavor. It has very thin skin, with minimal subcutaneous fat and has large firm flesh, which does not easily crumble when cut. The meat is significantly more tender than the native chicken.
This was an excerpt from the thesis study of Remie Velando, a food technology student.
Dressed chicken was “aged” for 24 hours for the meat to become tender (refrigeration temperature). Dressed chicken was deboned and ground including the fat. Curing mix used for every kilo of poultry meat was composed of 1T iodized salt, ½ t phosphate,1/2 t curing salt. These curing agents were dissolved in ¼ cup chilled water and the resulting solution was added to the meat and was mixed until tacky. Carageenan (1t) and isolate (1T) were dissolved in ¼ cup chilled water and was added to the meat mixture as extenders. The mixture was mixed thoroughly for 2 to 3 minutes.
Seasoning composed of ½ cup refined sugar, 2T ham spice, ½ t MSG, ½ t meat enhancer, 1t meat tenderizer, 1/8 cinnamon powder, ½ t smoke flavor was dissolved in ¼ cup chilled water and ¼ cup pineapple juice and ¼ cup beer was added to the meat mixture with thorough mixing (Rivera, 2001).
The meat was cured overnight, after which the mixture was formed in ham molders and pressure-cooked at 15 psi for 30 minutes. When done, the reformed was removed from the molder and allowed to cool. The reformed ham was soaked in 1-cup pineapple juice; ¼ cup beer and ½ cup brown sugar for 24 hrs at refrigerated temperature. The ham was packed in polyethylene before freezing.