How to Make Longanisa (Skinless Longanisa Recipe)

My best friend Arnulfo “Bong ” Gordola gave me this delectable skinless longanisa recipe. He is a good Meat Processing Trainor.

Materials Needed:
1kg pork consisting of ground lean (700g) and ground backfat (300g)

– 1/4 cup TVP or textured vegetable protein in 1/2 cup water . Mix for 3 minutes. Then add 1 tbsp isolate and 1/2 cup carageenan

Curing Mix:
– 1 tbsp refined salt
– 1/2 tsp curing sallt
– 1tsp dissolved phospate in 1/4 cup water
– 1/4 tsp Vitamin C powder

– 1 cup refined sugar
– 2 tbsp garlic, chopped finely or 2 tsp garlic powder
– 2 tbsp anisado wine
– 1/4 cup pineapple juice
– 1/2 tsp msg
– 1 tsp food color dissolved in 1/2 water
– 1/2 tsp meat enhancer (optional)
– 1 tsp paprika powder
– 1 tsp ground black peppeer
– 1 tsp annatto powder

1. Select good quality raw materials
2. Mix the curing ingredients continously
3. Add the rest of the ingredients
4. Cure at room temperature for 8-10 hours or inside the refrigerator for 1 daay.
5. Wrap in paperlyne or cut wrap (2T per pc)
6. Pack 6 pieces of longanisa in PE bags. Approximately 1/4 kg
7. Store in freezer.

5 Replies to “How to Make Longanisa (Skinless Longanisa Recipe)”

  1. Woah! Estoy realmente cavar la plantilla / tema de este sitio de Web.
    Es muy sencillo, pero eficaz. Muchas veces es muy duro duro para
    conseguir ese “equilibrio perfecto” entre usabilidad
    y atractivo visual. Debo decir que tienes excelente gran trabajo con esto.
    Además, las cargas de blogs súper rápida para mí en Safari.

    Excelente Blog!

  2. May i ask where to buy these?
    textured Vegetable Protein?
    1 tbsp isolate and carageenan
    tsp curing sallt
    – dissolved phospate in 1/4 cup water
    Vitamin C powder
    meat enhancer (optional)

    Thank you,

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.