May 11, 2010

Skinless Longanisa Recipe

Ingredients

Meat materials

700 g Pork lean, ground finely
300 g Pork back fat, ground finely

or

600 g Pork lean, ground finely
400 g Pork back fat, ground finely

Extenders

1/4 cup Textured vegetable protein (TVP). (Hydrate in ½ cup water for about 3 minutes)
½ tsp. Carageenan
1 Tbsp. Isolate

Curing mix

1 Tbsp. Salt, refined
1/2 tsp. Curing salt (Prague powder)
1 tsp. Phosphate (Accord powder)
1/4 tsp. Vitamin C powder (or 250 mg. ascorbic acid tablet)
1/4 cup chilled water (To dissolve the curing ingredients)

Seasoning

9-12 Tbsp. Refined sugar
1 ½-2 tsp. Black pepper, ground
1 tsp. Paprika powder
3 tsp. Garlic, chopped finely or 2 tsp. garlic powder
1-2 Tbsp. Anisado wine or gin
1-2 Tbsp. Pineapple juice
1 Tbsp. Soy sauce
½ tsp. MSG or vetsin (Optional)
Food color (allura red) [as desired]

Procedure

1. Chill ground pork meat and fat for about 15 minutes.
2. Completely dissolve the curing ingredients in ¼ cup chilled water.
3. Add dissolved curing mix in the ground meat and fat and mix until tacky (sticky).
4. Add extenders and mix again.
5. Add the rest of the ingredients. Mix thoroughly until well blended.
6. Cure at room temperature for 8 – 10 hours or refrigerate for 8 – 12 hours.
7. Wrap in paperlyne (plastic wrap) approximately 40 grams/piece or 6 pieces per ¼ kg. pack.
8. Pack in polyethylene bag.
9. Store in freezer.

Packaging Materials (You may use any of the two packaging materials).

1. Polyethylene bags:
4” x 8” for ¼ kg.
6” x 10” for ½ kg.
2. Styrofoam containers covered with cling wrap.

Notes:
1. For meat to fat ratio, make sure that you have 70% lean meat and 30% back fat or 60% lean meat and 40% back fat. If you have more fat than lean meat, the final product becomes smaller when fried.

2. You can adjust the amount of pepper if you want it to be more spicy.

3. This recipe yields about 1.3 kg. - 1.5 kg. of skinless longanisa.

4. If you want, you can also stuff the meat mixture in natural hog casing or collagen casing. You can use coarser ground meat and fat. But then again, many people have a hard time getting the longanisa casing, thus prefer making the skinless type.

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