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    Etag

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    Grace Lumacdag Domawang Bayangan
    Etag is a traditional preserved meat product from the Igorot people of the Philippines made through salt-curing, sun-drying, and/or smoking slabs of meat, most commonly pork. There are three methods for making etag: 1) sun-soaking the salted meat slices for 3 days to cure, 2) smoking the meat for 30 minutes daily over a small fire for a week, or 3) a combination of sun-soaking and smoking the meat at the same time for curing. Once cured, the salty and savory etag can be eaten plain or used as a seasoning ingredient in various dishes.

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    Etag

    Uploaded by

    Grace Lumacdag Domawang Bayangan
    356 views2 pages
    Etag is a traditional preserved meat product from the Igorot people of the Philippines made through salt-curing, sun-drying, and/or smoking slabs of meat, most commonly pork. There are three methods for making etag: 1) sun-soaking the salted meat slices for 3 days to cure, 2) smoking the meat for 30 minutes daily over a small fire for a week, or 3) a combination of sun-soaking and smoking the meat at the same time for curing. Once cured, the salty and savory etag can be eaten plain or used as a seasoning ingredient in various dishes.

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    Etag is a traditional preserved meat product from the Igorot people of the Philippines made through salt-curing, sun-drying, and/or smoking slabs of meat, most commonly pork. There are three methods for making etag: 1) sun-soaking the salted meat slices for 3 days to cure, 2) smoking the meat for 30 minutes daily over a small fire for a week, or 3) a combination of sun-soaking and smoking the meat at the same time for curing. Once cured, the salty and savory etag can be eaten plain or used as a seasoning ingredient in various dishes.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    356 views2 pages

    Etag

    Uploaded by

    Grace Lumacdag Domawang Bayangan
    Etag is a traditional preserved meat product from the Igorot people of the Philippines made through salt-curing, sun-drying, and/or smoking slabs of meat, most commonly pork. There are three methods for making etag: 1) sun-soaking the salted meat slices for 3 days to cure, 2) smoking the meat for 30 minutes daily over a small fire for a week, or 3) a combination of sun-soaking and smoking the meat at the same time for curing. Once cured, the salty and savory etag can be eaten plain or used as a seasoning ingredient in various dishes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Etag (igorot) or Innasin (iloko) – An Igorot food that is preserved small slab of meat (esp.

    pork)
    made through salt-treating, sun-drying; and/or smoking. Its color is partly dark brown with noticeable
    whitish yellow fat color. It comes from different varieties depending on the methods used. There are
    three methods of making etag which are discussed in the procedures. Its savory and salty taste made
    it a good seasoning ingredient for some foods.
    Procedures

    1. Treating it with salt. The morning is the best time to start, particularly during summer, spring or
    any day that do not rain, however, there is still a way to make etag during rainy season which is the
    smoking procedure. So, place the meat into the bowl, press or squeeze it lightly and then pour out the
    extracted liquid from the bottom of the bowl, if there is any. Take out one slice and rub salt on its
    surface, be sure to salt inside the fissures before you return it back to the container. Do the same with
    the other slabs. When done, close the container airtight and set it aside for 24 hours. Do not
    refrigerate it.
    After 24 hours and on… As I’ve said, it is better to start working on it in the morning so that after 24
    hours, it would be another good morning (in a place with 24 hour day-night cycle) for you , perfect
    for the sun-soaking.After 24 hours, the procedure splits into three methods: a. sun-soaking, b.
    smoking, and c. is the combination of a & b.

    a. Sun-soaking: Find a good place where you can soak the slabs in the sun. The Cordillerans pierced
    the slabs at the ends with stick (it looks like hanged laundries side by side) or with straw and hang
    them at a high place where carnivorous land animals could not reach. The others just put them on a
    clean flat surface, and they just turn the slabs regularly to sun-dry all the sides.

    When the sun sets, put them back inside the container. Do not get them wet, it will hinder the curing
    process. If there ain’t been any interruption (i.e rain) then you can do this in three days, else you have
    to add more time of curing under the sun to complete the 3-day sun-soaking.

    b. Smoking: The outcome of this would be a brother to the smoked meat, but etag is too salty which
    made it a good salting agent for other food preparations. To start with it, find a safe and shaded place
    where you can create just a small fire using the firewoods (be sure you woun’t be violating the fire
    code of your country or location). You should avoid using the resinous kind of wood like the pine
    tree because it would stick wicked soot on the meat and embitter your food. After creating a fire
    (small smoky fire), place or hang the slabs above the fire. Remember that your objective is only to
    smoke and not to roast or burn the meat, so you may place the meat where it could be reached by the
    smoke but couldn’t be reached by the radiant heat. Do this for 30 minutes everyday for 1 week. Put
    back the slabs into the container after each session.

    c. Combination: This is just doing both methods a the same time. Just choose a place where a wind
    couldn’t distract the smoking procedure. Smoke them for 1 hour while they’re being soaked in the
    sun, or you may do it your own way as long as they get smoked and sun-dried.
    How to consume etag. Of course, you make etag for your immediate consumption. The simpliest way
    to consume it is by eating it plainly. Wash it to lessen its saltiness, then cook it in any way you like,
    then eat it with rice. As an ingredient, these can be added to many kind of dishes ranging from
    pinikpikan to chopsuey. The Highlanders chop them into small pieces and add them to their
    vegetable saute.

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