I. Meat materials
- 500g - Beef lean, ground coarsely
- 300g - Pork lean, ground coarsely
- 200g - Pork back fat, cubed
- ————
- 1000g Total
II. Curing mix
Household Measurement
- 1 T - Salt, refined
- ½ t - Curing salt
- 1 t - Phosphate, dissolved in ¼ cup water
- ¼ t - Vitamin C powder
III. Seasonings
- 2 1/4 T - Sugar, refined
- 2 ½ t - Black pepper, ground
- 5-9 T - Spanish paprika or pimiento de españa
- 2 T - Chopped fried garlic
- ½ t - MSG [vetsin]
- ½ t - Meat enhancer
V. Procedure
- Select good quality raw materials. Trim and weigh
- Grind lean meat coarsely and cube backfat
- Mix meat with the first four ingredients: salt, curing salt, phosphate and vitamin C until tacky.
- Add seasonings and mix until well blended
- Cure at room temperature for 8-10 hours or refrigerator temperature for 1-2 days
- Stuff in natural casings [4 inches long] or collagen casings
- Link clockwise and counterclockwise
- Dry in oven or in turbo with a temperature of 110-120°F for 20 minutes or under the sun for four hours
- Pack in polyethylene bags or put sausages in brown bottles and pour boiling animal fat
- Store in freezer
- Stuffing could be eliminated by preparing skinless bilbao sausage
- ¼ kg = 6 pcs
- ½ kg = 12 pcs
- 1 kg = 24 pcs
The skinless bilbao could be cooked directly in fat and sliced in desired sizes and mixed in various recipes.
VI. Packaging Materials
- Fresh natural casing
VII. Yield
- 20 pcs
Next Read: Meat Processing Business
Meat processing ingredients can be bought 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: www.da.gov.ph
Related Posts:
- How to Make Spanish Chorizo for Food Cart Business
- FoodBiz
- Meat Processing & Livelihood Courses April 2008
- UEC Training Schedule - May 2008
- Lechon Manok Recipe and Gravy
- Meat Processing Guide: Curing Ingredients & Functions
- How to Make Hamburger
Entries (RSS)