Skinless Longanisa Recipe from Duck Meat

Meat Ingredients:

  • 800g Duck meat, ground
  • 200g Duck fat or pork backfat, ground

Curing Mix:

  • 1 tbsp Salt, refined
  • 1/2 tsp Curing salt (94% salt, 6% nitrite)
  • 1 tsp Phosphate
  • 1/4 cup Water


  • 10 tbsp Sugar, refined
  • 1/2 tbsp Black pepper, ground
  • 2 tbsp Garlic, chopped
  • 2 tbsp Pineapple juice
  • 2 tbsp Anisado wine
  • 1/2 tsp MSG
  • Food color as desired


  1. Select good quality raw materials.
  2. Grind meat and fat.
  3. Measure and weigh all the ingredients separating curing ingredients and seasonings.
  4. Mix the curing ingredients with the meat until well blended.
  5. Add the rest of the ingredients.
  6. Cure either at room temperature for 8-10 hours or at refrigerator temperature for 1-2 days.
  7. Wrap in paperlyne each piece (weighing about 40g) or weigh ½ kg of meat mixture and divide into 12 pcs.
  8. Pack in polyethylene bags.
  9. Store in freezer (2-4 months).

source: Bureau of Animal Industry – Animal Products Development Center (BAI-APDC)

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