EntrePinoys Atbp.

Chorizo or sausage is a term encompassing several types of pork sausage originating from Iberian Peninsula. Spanish chorizo is made from coarsely chopped fatty pork (70% lean and 30% fat) usually seasoned with chili, paprika and garlic. The mild Spanish paprika gives this sausage a characteristic flavor. This can be served with fried eggs and fried rice and “atsara”, a special “longsilog” dish which is good for business. One kilogram will yield 20 serving portions of longsilog. One serving of longsilog could be sold at P30.00 – 35.00 per piece. Gross Sale ranges form P600.00 – P700.oo per kilogram. Fifty 50% is allocated for the cost of rice, eggs and atsara. Gross sales of P 600.00 will have a profit of P300.00.

Ingredients

Meat:

• 500 g Beef lean, ground finely
• 500 g Pork lean with fat, ground finely

Curing Mix:

• 1 tbsp Salt, refined
• 1 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vitamin C powder
• 1/4 cup Chilled water (to dissolved the 4 ingredients above)

Extenders:

• 1/4 cup TVP
• 1/2 tsp Carageenan
• 1 tbsp Isolate
• 1/2 tsp Pro-plus
• 1/4 cup Water chilled

Seasonings/Spices:

• 2 tsp Garlic powder
• 2 tsp White pepper
• 1/2 tsp Meat enhancer
• 2 tbsp Peanuts, boiled or toasted, ground coarsely or chopped
• 2 tbsp Anisado wine
• 1 tsp Paprika
• 1/4 tsp Smoke flavor
• 1/2 tsp MSG
• 1/2 tsp Beef aroma
• 1 tsp BF blend

Procedure

1. Select good quality raw materials.
2. Measure and weigh all the ingredients.
3. Mix meat with first four ingredients: salt, curing salt, phosphate and vitamin C powder in chilled water. Mix until tacky. Add extenders and mix till well blended.
4. Combine seasonings, add and mix by hand or mixer until tacky.
5. Cure overnight in the refrigerator for 8-12 hours.
6. Stuff into casing (4 inches long); Link into four inches long;
7. Smoke for 2-3 hours in a smokehouse (if available) or place in an oven or turbo cooker at 200°F for 20-30 minutes. to allow color development. Cooking in water may also be done by immersion in 71°C (160°F) water with little salt, pepper and oregano. Allow an hour per inch diameter of the sausage until it reaches an internal temperature of 68°C (150°F).
8. Cool in chilled water, package, weigh and label. Refrigerate or freeze. Slice thin for sandwiches.

Yield:  1 kg.

All ingredients above are available at:

Spices and Food Mix House
107 E. Rodriguez Ave., Quezon City
Phone: 742-7866/0826, 411-1349
Web: www.spicesandfoodmixhouse.com

See also: Meat Processing Business

author: Lourdes S. Rivera, Marid Digest

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