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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5 Comments
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!
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,
this is what i like it make me so excite 2 taste it
Where to buy textured Vegetable Protein?
thank you for sharing the ingredients….