Skinless longganisa / how to make skinless longganisa
Monday, March 10th, 2008
Skinless longganisa.
We Filipino are pork lovers. Most of our process meat products are from pork like tocino, longganisa, ham etc. I would say that among the other meat products our favorite is the longganisa. This is a recipe i found from the site of BAI.
SKINLESS LONGGANISA
INGREDIENTS
| Meat materials: | Household measure | Wt. in grams (1.0 kg) |
Wt. in grams (5.0 kg) |
| Pork lean, ground | 0.7 kg | 0.7 kg | 3.5 kg |
| Pork backfat, ground | 0.3 kg | 0.3 kg | 1.5 kg |
| Curing mix: | |||
| Salt,refined | 1 Tbsp | 12.0 g | 60.0 g |
| Curing salt, (94% salt,6% sodium nitrite) |
½ tsp | 2.0 g | 10.0 g |
| Phosphate | 1 tsp | 3.0 g | 15.0 g |
| Water(to dissolve phosphate) | ¼ cup | 62.5 g | 312.5 g |
| Seasonings/spices: | |||
| Sugar, refined | 9-12 Tbsp | 90.0-120.0 g | 450.0-600.0 g |
| Ground black pepper | ½-1 Tbsp | 2.5-5.0 g | 12.5-25.0 g |
| Garlic, chopped | 2 Tbsp | 22.0 g | 110.0 g |
| Pineapple juice | 2 Tbsp | 34.0 g | 170.0 g |
| Anisado wine | 2 Tbsp | 24.0 g | 120.0 g |
| Food color | as desired | as desired | as desired |
| Monosodiumglutamate (MSG) | ½ tsp | 2.0 g | 10.0 g |
