SKINLESS LONGGANISA

I. Material Household measure

Pork lean 125 g

Pork fat 125 g

II. Curing Ingredients

Salt, refined ½ tbsp.

Prague powder(curing salt) ¼ tsp
Accord powder (Phosphate) ½ tsp
Water 1/8 cup

III. Seasoning/Spices
Sugar, refined 6 tbsp
Ground black pepper ½ tbsp.
Garlic, chopped 1 tbsp
Pinapple juice 1 tbsp
Anisado wine 1 tbsp
Milk powder 2 tbsp
Food color (1/2 tsp dissolved in 1 cup water) optional
MSG ( Monosodium Glutamata) ¼ tsp

IV. Packaging Materials

Continuous cellophane
Polyethylene bag 6” x 8”

V. Procedures:

1. Select good quality raw materials

2. Measure/ Weigh all the ingredients separating curing ingredients and seasonings
3. Dissolve accord powder in the water followed by Prague powder
4. Add the refined salt in the meat, and the dissolved mixture. Mix well.
5. Add the seasonings and spices gradually such as garlic, ground pepper, sugar and milk powder,
MSG, pineapple juice, anisado wine, food color (if desired). Mix well.
6. Cure either at room temperature for 8-10 hours or refrigerator temperature for 12 days
7. Wrap in paperlyne or continuous cellophane each piece weighing 40 grams
8. Pack in polyethylene bags
9. Fry in cooking oil or store in freezer (2-4 months), or in refrigerator for 1 week