Dried Beef Tapa Business is very simple. If you want to start a small business in Dried Beef Tapa, here’s a simple recipe you can start with and guide you in storing dried beef tapa for a longer period without preservatives.

In the olden days, Sun dried beef tapa is the original process of Tapa. Nowadays, the millenial way of making dried Beef Tapa is a bit easy and faster and will have the same result you need.

Let’s start with the recipe and later on I will elaborate on how to preserve your dried beef tapa in Filipino language.

How to Make Dried Beef Tapa (For Business)

Ingredients:

2.2 lbs |1 kg sirloin steak
6 cloves | 30 g garlic minced
1 tbsp | 15 g salt
1 tbsp | 15 g white sugar
2 tbsp | 30 ml cooking oil

Preparation:

Slice the sirloin steak across the grain into 1/4 in | 1/2 cm thick pieces.
Pound the slices of sirloin steak with a mallet to flatten it out.
Crush garlic with the flat of a chef’s knife, peel, and mince the garlic.
Mix together the salt, sugar, and garlic; combine it with the sirloin steak slices.
Curing

The key component to this recipe is to dry the sirloin steak slices so they become crunchy. Since it is not practical to dry them in the sun (which varies from region to region) this recipe will use the power of an oven to achieve the same effect.

Preheat an oven to 400° F | 200° C.
Take a baking tray and brush on the cooking oil.
Arrange the slices of sirloin steak on the baking tray ensuring that they are not overcrowded.
Place the tray inside the preheated oven.
After 15 minutes, turn off the oven leaving the tray inside for an additional 15 minutes to dry the sirloin slices.
Remove the meat from the tray and store in sterilized jars.

Cooking tips:

You can add variety to your Dried Beef Tapa: You can add chili flavors, garlicky, pepper and sweet,  or Teriyaki style.

There are many varieties you can add in the future once it becomes successful.

How to Store Dried Beef Tapa for 1 year
(TAGALOG Language)

Ang mamasa-masang tapa at na nahanginan ng matagal ang siyang dahilan para mabilis na masira ang beef tapa. Ito ang dalawang karaniwang rason kung bakit nagkakaroon ng bacteria at siyang dahilan upang mapanis ang tapa.

Ang pagiging mamasa masa ng tapa ang dahilan ng pagkasira nito, kaya palaging isa isip na pumili ng tapa na walang taba at purong laman lamang. Ang taba ng tapa ay kung saan naiimbak ang pamamasa kaya iwasan ang tapa na may mga taba.

Kapag ang beef tapa ay naka bilad lamang at nahanginan ng matagal, ito ay maaring maging sobrang tuyo at hindi na kaaya ayang kainin. Kaya ito ay dapat iimbak sa lalagyan na walang hangin at tuyo upang makapag preserve ng napakasarap na beef tapa.

Paano Magimbak ng Dried Beef Tapa sa Botelya

Ang pagpreserve ng beef tapa ay isang mainam na business dahil maari mo itong iimbak at ipreserve ng mahabang panahon at mainam na negosyong pangkabuhayan kapag nakabisado mo na ang proseso. Ang beef tapa na nai-vacuum seal sa bote ay maaring magtagal ng isang taon or mahigit pa kapag mainam ang pagka-sterelized at seal ng iyong mga bote.

Paraan kung paano mag imbak ng Beef tapa sa mga bote:

Painitin ang oven sa 350 F

Tangalin ang mga takip ng mga bote or mason jars at ilagay sa cookies tray na may cookie sheet.

Ilagay ang tray na may jar sa loob ng pinainit na oven sa loob ng 10 minuto.

Gumamit ng oven gloves para hindi mapaso, at tangalin ang tray ng jars sa loob ng oven. At dalian ilagay ang mga beef tapa sa loob ng mason jars.

Lagyan ng takip at higpitan ang bawat bote.

Isantabi at hayaang lumamig sa katamtamang temperatura. Habang inaantay mong lumamig ang mga bote, ay siyang hudyat na ang mga bote ay unti unti ng nagva-vacuum seal.

Malalaman mong nagkakaroon ng vacuum seal ang bote kapag narinig mo na ang mga munting pop sounds na nanggagaling sa mga boteng naka seal.

Vacuum Seal Bags

Ang pagamit ng vacuum sealed bags para iimbak ang tapa ay isang mainam na paraan na pang matagalan. Nakakatulong ang vacuum sealed bags para maiwan ang konting moisture at pigilan ang hangin na makapasok at maiwasan ang bacteria na mabuhay. Sa ganitong paraan ay magiging malambot pa rin ang tapa in the absence of oxygen para hindi mapanis ang iyong tapa.

May kaonting kamahalan ang vacuum sealers, pero kung makakabili ka nito ay mainam sa negosyo ng dried beef tapa upang mapreserve nito ang lasa at lambot ng iyong tapa.

One last tip: Isa isip na kapag na frozen ang beef tapa gamit ang botelya or vacuum sealed bags, ito ay maaring mas magtagal ng mahabang panahon. Maari itong umabot ng isang taon sa pagkaimbak.

Ang Vacuum seal Bag Machine ay maaring mabili sa mga online stores katulad sa Lazada.

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Credits:
Special Photo Courtesy of:
Charlene Charpentier
John Dowd
Brandie Granger