Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines

Table 3 Ingredients in kinuday preparation

Ingredients added to meat prior to smoking	f n = 15	Amount	Traditional knowledge of kinuday processors
Ingredients added to meat prior to smoking	f n = 15	Amount	Explanation	Example of responses	English Translation
Rock salt	15	1–2 tbsp for every kilo of meat	Preserving agent	No waray asin to, eg masheshal shagos. Ngem aliva mangon eshahel asin to inges ni etag	If preserved with salt, it will not easily rot. But not too much salt like etag (smoked meat produced by other IP groups)
Rock salt	15	1–2 tbsp for every kilo of meat	Give flavor to meat	Say waray namat ni afag	To give flavor to the meat

ISSN: 2352-619X