EntrePinoys Atbp.

I. Meat Materials:

• 700 gm - Pork lean, ground finely
• 300 gm - Pork backfat, ground finely

II. Curing Mix:

• 1 T - Salt, refined
• 1/2 t - Curing salt
• 1 t - Phosphate
• 1/4 t - Vitamin C powder
• 1/4 cup - Chilled water (to dissolve the 4 ingredients above)

III. Extenders:

• 1/2 tsp. carageenan dissolved in 1/4 water

IV. Seasonings:

• 8 T - sugar, refined
• 2 T - anisado wine
• 2 T - garlic, chopped
• 1/2 t - meat enhancer
• 1/4 t - smoked flavor
• as desired - Food color*
• 1/4 t - MSG
• 1 t - Paprika
• 1 t - chili powder
• 1/2 t - beef aroma
• 1 t - BF blend (added in the last mixing)

* Prepared by dissolving 1 tsp. of food color in 1/2 cup of water. This serve as the stock solution to be kept in the refrigerator. From this solution get 1-2 tsps.

V. Packaging materials:

• Natural hog casing or collagen casing (size 28-30)
• Polyethylene bags

Procedure:

1. Select good quality raw material. Grind meat and backfat coarsely. Measure all ingredients.
2. Add meat to the curing mix and mix until tacky, then add extenders and mix again.
3. Add the rest of the ingredients and mix till well blended.
4. Cure at room temperature for 8-10 hours or refrigerator temperature for one day.
5. Stuffed into cleaned, fresh natural casing. Link to desired lengths (4 inches long).
6. To develop the golden red color, dry under the sun for 4 hours or place the sausages in an artificial dryer for 2-3 days (temp. 110-120 F)
7. Pack in Polyethylene bag (1/4 or 1/2 kg).
8. Store in freezer if it is not thoroughly dried. If dried, for 3 days it can be kept hanging at room temperature for 2 weeks.

You can buy all the ingredients above 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

Seminars and Training:

Basic Meat Processing - Php 3,399
TLRC
Address 709 CityState Centre Building, Shaw Blvd. Pasig City
Tel. No. (02) 637-4018 ; (02) 637-4108
Fax No. (02) 633-5868
e-mail: cpdd@tlrc.gov.ph or marketing@tlrc.gov.ph

Read: Meat Processing  Business

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