Etag / Innasin Recipe

Photo by ABS CBN Baguio

Etag – also known as Innasin, Igorot smoked meat, smoked mountain ham or Igorot ham.  This is basically salted pork that is often cooked with other Igorot staples such as Pinikpikan  and vegetables such as legumes.  Many also deep fry the meat and eat it with vinegar or hot sauces.  Either way, it is delicious.  Here is the basic recipe:

Ingredients:

• Pork Meat
• Rock Salt

The preferred portion of the pig to use for this recipe is the top of neck.  Butchers refer to this portion as the Shoulder or Boston Butt.  Make sure that approximately ¼ of the meat is fat for best taste.

Photo by ABS CBN Baguio

Instructions:

Make an incision on the top portion of each slab of meat and insert a string or wire to hold the meat suspending over the fire during the smoking process.  For best results, choose a shady area for smoking.  Create the fire using aromatic wood (oak or redwood preferred – avoid pine because of bitterness).  

Photo by ABS CBN Baguio

Suspend the meat above the fire so that it is high enough to avoid flames and excessive heat, but low enough so that the smoke can reach the meat.  Smoke the meat for at least 30 minutes and no more than 3 hours each day for at least 2 weeks.  Traditionally, Etag was smoked for 5 months to several years so don’t worry about smoking for longer than the 2 week period.

Store Etag in a earthen or clay jar or pot.  Never use plastic otherwise your meat will have plastic flavoring.  Metal is also not recommended because the metal might react badly to the heavy salt content.