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Author Topic: Skinless Longanisa  (Read 18546 times)

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nemo

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Skinless Longanisa
« on: September 03, 2007, 12:38:21 PM »
Original post by Sir Albino

SKINLESS LONGANISA
Materials:
3/4 kilo ground pork, lean   1/4 kilo ground pork fat
2 tbsp. salt   1 tbsp. chopped garlic
2 tbsp. wine or gin   1 tsp. pepper
1 tsp. vetsin   1 tsp. accord powder
5 tbsp. brown sugar   1/4 tsp. prague powder
1/2 tablet Vitamin C (ascorbic acid) 500 mg.
Procedure:
1. Mix ground pork and the rest of the ingredients.
2. Form into 2-3 inches long links.
3. Individually wrap in cut rite paper.
4. Allow to cure in refrigerator for 2-3 days
Merry Christmas...
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rhey_corrales

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Re: Skinless Longanisa
« Reply #1 on: September 22, 2007, 02:59:07 PM »
Dok,
 Meron po ba kayong recipe ng Longanisang gawa ng Vigan???


nemo

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Re: Skinless Longanisa
« Reply #2 on: September 23, 2007, 08:19:37 AM »
Greetings Rhey,

I do not have a recipe for vigan longganisa.

Upon searching the net i found this recipe, accordingly it is vigan longganisa.

1 kg ground pork
2.5 tbsp salt
1.5 tbsp sugar
1.5 tbsp soy sauce
2 tbsp vinegar
2 tbsp wine
1/8 tbsp saltpeter
2 tsp pepper
2 tbsp garlic
sausage casing

Mix everything, case, and cure for 5 to 6 days.

the main difference from other longganisa is that it has vinegar ang more garlic.
Merry Christmas...
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nemo

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Re: Skinless Longanisa
« Reply #3 on: March 12, 2008, 02:17:20 PM »
Another SKINLESS LONGGANISA recipe

INGREDIENTS
Meat materials:
Pork lean, ground
Pork backfat, ground
 
Curing mix:
Salt, refined
Curing salt, (94% salt, 6% sodium nitrite)
Phosphate
Water (to dissolve phosphate)
 
Seasonings/spices:
Sugar, refined
Ground black pepper
Garlic, chopped
Pineapple juice
Anisado wine
Food color
Monosodium glutamate (MSG)
Household measure
0.7 kg
0.3 kg
 
 
1 Tbsp
½ tsp
1 tsp
¼ cup
 
 
9-12 Tbsp
½-1 Tbsp
2 Tbsp
2 Tbsp
2 Tbsp
as desired
½ tsp
Wt. in grams (1.0 kg)
0.7 kg
0.3 kg
 
 
12.0 g
2.0 g
3.0 g
62.5 g
 
 
90.0-120.0 g
2.5-5.0 g
22.0 g
34.0 g
24.0 g
as desired
2.0 g
Wt. in grams  (5.0 kg)
3.5 kg
1.5 kg
 
 
60.0 g
10.0 g
15.0 g
312.5 g
 
 
450.0-600.0 g
12.5-25.0 g
110.0 g
170.0 g
120.0 g
as desired
10.0 g

PROCESSING   
    
CUT=        chilled meats into small pieces
GRIND=       meat 5mm plate
MIX=         meat, additives and seasonings
CURE=       at 4-10°C (refrigerator temperature) for 1 day
WRAP=      in paperlyne (plastic wrap) approx. 40 grams/pc. or 12 pcs./half kg pack
PACKAGE=  in polyethylene bags
STORE=      in freezer
COOK=      by frying in cooking oil

Source= Meat Processing

BAI
« Last Edit: March 12, 2008, 02:21:36 PM by nemo »
Merry Christmas...
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doncorleone

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Re: Skinless Longanisa
« Reply #4 on: March 12, 2008, 02:44:12 PM »
Baka alam nyo din po ang paggawa ng Lukban o Tuguegarao Cagayan longganisa pakipost na din po. ;)
« Last Edit: March 12, 2008, 02:45:43 PM by doncorleone »

nemo

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Re: Skinless Longanisa
« Reply #5 on: March 13, 2008, 06:03:24 PM »
Pag may nakita po ako i will post it here.
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little mermaid

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Re: Skinless Longanisa
« Reply #6 on: October 20, 2010, 01:30:55 PM »
hi sir albino,

gusto ko po sana gumawa ng longganisa for personal consumption. wala po akong prague powder pero meron po akong accord. pareho lang po ba yung length ng curing kahit kulang yung curing agent ko? and gaano po kaya ang shelf life kapag walang prague or saltpeter?

little mermaid.

 

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