Fatless Longganisa

Meat Material:

• 1 kg Pork lean, ground finely
• Curing Mix Ingredients:
• 1 tbsp Salt, refined
• 1/2 tsp Curing salt
• 1 tsp Phosphate
• 1/4 tsp Vitamin C powder
• 1/4 cup Chilled water (to dissolve the 4 ingredients)

Extenders:

• 1/4 cup TVP (textured vegetable protein)
• 1 tbsp Isolate
• 1/2 tsp Carageenan In 1/2 cup water add 1/4 TVP and hydrate for 3 minutes, then add 1/2 tsp. Caregeenan and 1 tbsp Isolate.

Seasonings:

• 3/4 cup Sugar, refined
• 1/2 tbsp Black pepper, ground
• 2 tbsp Garlic, chopped finely (or 2 tsp garlic powder as substitute)
• 2 tbsp Anisado wine
• 2 tbsp Pineapple juice
• 1/4 tsp Vetsin (MSG) (optional)
• Food color (allura red)* as desired
• 1/2 tsp Meat enhancer
• 1/2 tsp Beef Aroma
• 1 tsp BF Blend (to added in the last mixing)
• 2 tbsp Olive oil

*Prepared by dissolving 1 tsp. of food color in 1/2 cup of water. This serves as the stock solution to be kept in the refrigerator. From this solution, get 1-2 tsps.

Procedures:

1. Select good quality raw material. Measure and weigh all the ingredients.
2. Mix meat with first four ingredients: salt, curing salt, phosphate and vitamin C powder in chilled water. Mix continuously. Add the rest of the ingredients. Mix until well blended then cure at room temperature for 8-10 hours or refrigeration temperature for one day only (8-12 hours).
3. Wrap in paperlyne or cut wrap (2 T per piece). Pack in polyethylene bag in 1/4 kg. (you should have six pieces of longanisa) or 1/2 kg package and store in freezer.

Packaging materials:

• Polyethylene bags: 4″ x 8″ for 1/4 kg and 6″ x 10″ for 1/2 kg
• Styrofoam containers to be wrapped on top with cling wrap.

Yield: 1.3 - 1.5 kgs. (1/4 kg.=6pcs. or 1/2 kg.=12 pcs.)