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:
- Select good quality raw materials.
- Measure and weigh all the ingredients
- Mix the curing ingredients continuously.
- Add the rest of the ingredients. Mix until well blended
- Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day
- Wrap in paperlyne or cut wrap (2 T per piece)
- Pack in polyethylene bag 1/4 kg. (should have six pieces of skinless longanisa)
- 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
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
You can buy all meat processing ingredients at:
Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: www.spicesandfoodmix.com
source: elgu2.ncc.gov.ph, photo from hub-uk.com
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Hi! I’m not really a good cook , im from Iloilo city. I would like to make my own chicken and pork tocino, skinless longanisa, sweet ham with no preservatives for my kids. Please help.
I cannot find anisado wine here at Houston, Texas. Do you know of any oriental store in this place where I can find it?
@ranz, i think the generic ascorbic acid tablet will do, or you can inquire from spices and foodmix house for any alternatives.
hello.. what if walang vit.c ano ba po ang pwdng substitute?i have all the ing. for this except for the VIT c powder and meat enhancer..
ty
just downloaded some of your recipes. thanks.
where can i get the ingregients here in cebu
Im here in Cagayan de Oro City….Is the ingredient available here?
@josie, maari kang tumawag at magtanong sa ultima entrepinoy sa 411-1349, 742-0826, or trc 727-6205 loc. 208, 209, supplier sila ng lahat ng meat processing ingredients at raw materials.
ako po ay housewife at interested po akong matutong gumawa ng meat processing.kya thank you po sa resiping ibinahagi ninyo makakatulong din po ito ng konting business sa katulad kong dito lang sa bahay.kaso lang po di ko po gaanong kilala ang mga resipeng bago lang sa aking pandinig like annatto water.
@kate, call UEC on the number listed at the bottom of the post. good luck with your business!
hi. im a beginner but very much eager to learn. i live in davao city with my parents now . my mom is a little OC on cleanliness, i was hoping i can learn how to make homemade foods to ensure that they are clean.and im thankful for this site.however, im having difficulty on WHERE to find all these ingredients.kindly help me out and email me.I will really appreciate it.thank you :)
the listed ingredients is greek to a starter like me, is there a simple list, in laymans term
@ramon, for all the ingredients, call Ultima Entrepinoy above.
Where do I get the chemical ingredients? Hard to find them in groceries. Isolate, Carageenan, Curing Salt, Phospates, etc
[...] How to Make Skinless Longanisa [...]
[...] How to Make Skinless Longanisa [...]
hi. great website. can i use chicken instead of pork? please reply.
@carmen santos, yes you can, but i guess you have to adjust a bit the measurements of ingredients.