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)

Extender:
– 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

Seasoning:
– 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

Procedure:
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.

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