How to Make Skinless Longanisa

Meat material : 1kg. 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 Tbsp Isolate and 1/2 tsp Carageenan

Curing Mixer:

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

Seasonings:

• 3/4 cup - Sugar, refined
• 2 Tbsp - Garlic, chopped finely
• 2 Tbsp - Anisado wine
• 1/4 cup- Pineapple juice
• 1/2 tsp - Vetsin (MSG)
• 1 tsp - Food color dissolve in 1/2 cup of water
• 1/2 tsp - Meat enhancer
• 1 tsp - Paprika powder
• 1/2 Tbsp - Black pepper, ground

Procedure:

1. Select good quality raw materials.
2. Measure and weigh all the ingredients
3. Mix the curing ingredients continuously.
4. Add the rest of the ingredients. Mix until well blended
5. Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day
6. Wrap in paperlyne or cut wrap (2 T per piece)
7. Pack in polyethylene bag 1/4 kg. (should have six pieces of skinless longanisa)
8. Store in freezer for 1 day only

Packaging materials:

• Polyethylene bags: Size - 4″ x 8″ ; Thickness - 0.003
• Styrofoam, rectangular in shape with cling on top