EntrePinoys Atbp.

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

Meat Processing:

• Meat Processing Business
• How to Make Tocino
• How to Make Skinless Longanisa
• How to Make Fresh Native Sausage
• How to Make Quick Cured Ham
• How to Make Beef Tapa
• How to Make Corned Beef
• How to Make Beef Sausage
• How to Prepare Sausage Casing

Related Posts:

• How to Make Hamburger
• How to Make Corned Beef
• Meat Processing Business
• How to Make Beef Tapa
• How to Make Fresh Native Sausage
• How to Make Skinless Longanisa
• How to Make Pork Tocino