How to Make Fresh Native Sausage

Meat material: Pork lean, ground finely (700 gms) and Pork backfat, ground finely (300 gms)

Extenders:

• In 1/2 cup water add 1/4 cup textured vegetable protein (TVP).
• Hydrate for 3 minutes.
• Add 1/2 tsp Carageenan

Curing Mixer:

• 3/4 tsp - Salt, refined
• 1/2 tsp - Curing salt
• 1 tsp - Phosphate, dissolve in 1/4 cup water
• 1/4 tsp - Vitamin C powder

Seasonings:

• 4 Tbsp- Sugar, refined
• 2 Tbsp - Garlic, chopped finely
• 2 Tbsp - Anisado wine
• 2 Tbsp - Vinegar
• 1/2 tsp - Vetsin (MSG)
• 1 tsp - Soy Sauce
• 1 tsp - Paprika powder
• 1 tsp - Black pepper, ground

*Garlic powder may be substituted in the level of 2 tsps per kg

Procedure:

1. Select good quality raw materials.
2. Grind lean meat coarsely and cure backfat or ground coarsely
3. Measure and weigh all the ingredients
4. Mix meat with the curing ingredients. Mix until tacky. Add TVP and carageenan.
5. Add the rest of the ingredients. Mix until well blended
6. Cure at room temperature for 8-10 hours or refrigeration temperature for 1- 2 days
7. Stuff in cleaned fresh natural casing or collagen casing
8. Link in desired sizes (approximately 4 inches). Pack in polyethylene
9. Store in freezer

Packaging materials:

• Fresh hog casings or collagen casing (#23 - 28)
• If skinless: use paperlyne sheet or plastic sheets 4″ x 4″ (Meat & fat should be finely ground if to be prepared in skinless type)

How to Make Beef Sausage

Meat Material:

• 600g - Beef lean
• 400g - Ground pork backfat

Extenders:

• TVP 1/4 cup + 1/2 cup water
• Isolated Soy Protein 1 Tbsp

Curing Ingredients:

• 1 Tbsp - Salt, refined
• 1/2 tsp - Curing salt
• 1 tsp - Phosphate
• 1/4 cup - Water

Seasonings / spices:

• 9-12 Tbsp - Sugar, refined
• 1 Tbsp - Ground black pepper
• 2 Tbsp - Garlic, chopped
• 2 Tbsp - Anisado wine
• 1/2 tsp - MSG (vetsin)
• Food color as desired

Packaging Materials:

• Fresh Hog Casing / artificial casing

Procedure:

1. Select good quality raw materials
2. Grind meat and fat
3. Measure / weigh all the ingredients separating curing ingredients and seasoning
4. Hydrate TVP and ISP in water
5. Mix the curing ingredients with the meat until well blended
6. Add the rest of the ingredients
7. Cure either at room temperature for 8-10 hours or at refrigeration temperature for 1-2 days
8. Stuff in fresh natural casing or aritificial casing
9. Link to desired length
10. Pack in polyethylene bags
11. Store in freeze

How to Make Corned Beef

Meat Material: Beef brisket, cubed 1×1/2″ or any boneless beef - 1 kg

Cover Pickle Ingredients:

• 1 cup - Water
• 1 Tbsp - Salt, refined
• 1-1/4 Tbsp - Sugar, refined
• 1 tsp - Curing salt
• 1/4 tsp - Vitamin C powder
• 1 tsp - Phosphate

Cooking Ingredients:

• Add 2 cups water to the meat and cook with the following ingredients:
• 1 tsp - Nutmeg
• 1 tsp - Corned beef seasoning
• 1 tsp - Garlic powder
• 1 tsp - Vetsin*
• 2 Tbsp - Trimix (after cooking)**
• 2 Tbsp - Carageenan

* Add after flaking
** For every 300 grams broth add 2 Tbsp Trimix and 1 tsp carageenan previously disolved in 1/4 cup water and boil it until thickens and add it to 700 grams flaked lean meat to make 1000 grams product.

Procedure:

1. Select good quality raw materials.
2. Cube the meat into 1 x 1/2 inch
3. Prepare the cover pickle (40 degree salinity)
4. Immerse raw materials into the cover pickle.
5. Cure at room temperature for 8-10 hours or refregerate (34-36 degreeF) for 1-2 days.
6. Flake. Separate lean from the stock (sabaw)
7. Pack in polyethylene bags and keep in freeze