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 |
| PROCESSING | |
| CUT | chilled meats into small pieces |
| GRIND | meat 5mm plate |
| MIX | meat, additives and seasonings |
| CURE | at 4-10°C (refrigerator temperature) for 1 day |
| WRAP | in paperlyne (plastic wrap) approx. 40 grams/pc. or 12 pcs./half kg pack |
| PACKAGE | in polyethylene bags |
| STORE | in freezer |
| COOK | by frying in cooking oil |
Source:BAI
photo from: engbeetin.com
kci poh projecy nmin to e. lider poh kc ako subject po nmin ay epp iimbakin nmin poh kunti ng budjet nmin tnx …..
tnx for ur blog.helpful tlaga