Etag / Innasin - also known as Igorot smoked meat. Some foreigners call this as Igorot ham. It refers to salted pork and is cooked best with pinikpikan, legumes, or plain vegetables. It can also be deep fried and then eaten with vinegar or hot sauce. Yum.
Needs:
- Pork (1/5 of it should at least be fat). (karnin di baboy) - Plenty of Salt (adu ay asin) - Garlic (optional) (bawang) - Storage container (Preferably wooden or clay jars) (mentapiyan)
Ways:
1.Rub the meat with generous amounts of salt. You may also add garlic or pepper. (asinam si adu-adu nan karni, mabalin ay tapiyan si bawang)
2.Look for a suitable place where the meat can be hanged so it will undergo the curing process. The best way is to smoke it in the shade. (men anap kas nan men ibitinam pra isnan proseso na ngem kamayatan nu ma isuol din karni)
(Note: You can use any of the varieties of redwood, oak, dried birch, or "dapong". As much as possible, avoid any of the Pine family. If you have no choice but to use Pine wood, make sure the wood is dry, and avoid using resin-packed wood, since the meat will have a bitter taste. The best wood to use is rosewood.)
3.Make a fire under the meat. The meat should be high enough so that the flames and excessive heat won't reach it, but low enough so that the smoke reaches the meat. (paasukam ngem ingat ingatom nan karne tapnu adi kapu uwan ngem adi uny nangato ta maabut nan asuk)
4.Smoke it for a minimum of thirty minutes and a maximum of three hours per day, for at least two weeks. If you used rosewood, and the place you are curing it is clean, surely free from insects, dust, and dirt, the meat can actually be eaten raw. The result is the best type of innasin/etag. Store in container for future use. (paasukan inagew si 30 minutes ury engganay duway duminggo, nu uling nan usaren, ken nalinis, ma-id tapuk na ya rugit na, mabalin et ay maisida).