HOW TO MAKE FRESH NATIVE SAUSAGE

Meat material: Pork lean, ground finely (700 gms) and Pork backfat, ground finely (300
gms)

Extenders:
o In 1/2 cup water add 1/4 cup textured vegetable protein (TVP).
o Hydrate for 3 minutes.
o Add 1/2 tsp Carageenan
Curing Mixer:
o 3/4 tsp – Salt, refined
o 1/2 tsp – Curing salt
o 1 tsp – Phosphate, dissolve in 1/4 cup water
o 1/4 tsp – Vitamin C powder
Seasonings:
o 4 Tbsp- Sugar, refined
o 2 Tbsp – Garlic, chopped finely
o 2 Tbsp – Anisado wine
o 2 Tbsp – Vinegar
o 1/2 tsp – Vetsin (MSG)
o 1 tsp – Soy Sauce
o 1 tsp – Paprika powder
o 1 tsp – Black pepper, ground
*Garlic powder may be substituted in the level of 2 tsps per kg

Procedure:
1. Select good quality raw materials.
2. Grind lean meat coarsely and cure backfat or ground coarsely
3. Measure and weigh all the ingredients
4. Mix meat with the curing ingredients. Mix until tacky. Add TVP and carageenan.
5. Add the rest of the ingredients. Mix until well blended
6. Cure at room temperature for 8-10 hours or refrigeration temperature for 1- 2 days
7. Stuff in cleaned fresh natural casing or collagen casing
8. Link in desired sizes (approximately 4 inches). Pack in polyethylene
9. Store in freezer
Packaging materials:
o Fresh hog casings or collagen casing (#23 – 28)
o If skinless: use paperlyne sheet or plastic sheets 4″ x 4″ (Meat & fat should be finely
ground if to be prepared in skinless type)
 HOW TO MAKE QUICK CURED HAM (FOR NOCHE BUENA)

Meat material : 1.0 kg. Pork (pigue)

Dry Cure Mixture: o 1/4 tsp – Vitamin C powder
o 2-1/2 Tbsp – Salt, o 2 Tbsp – Hamspice
refined o 1 Tbsp – Isolate*
o 1-1/2 Tbsp – Sugar o 1 tsp – Carageenan*
o 1/4 Tbsp – Cooking ingredients:
Phosphate o 3 cup – Brown sugar
o 1/4 tsp – Vitamin C powder o 1/2 cup – Anisado wine
Ingredients Pumping o 1/2 cup – Pineapple juice
pickle solution (1.0 kg meat): o 1-2 pcs – Bay leaf
o 1/2 cup – Water, chilled o 3-5 pcs – Clavo de comer
o 1 Tbsp – Salt, refined o 3-4 strands – Oregano, dried
o 1 tsp – Curing salt o 1 tsp – Cinnamon powder
o 1 Tbsp – Sugar, refined o 1 bottle – 7 up , medium
Procedure:
1. Select good quality raw materials. Trim and weigh
2. Prepare 50 degree pumping pickle and dry cure mixture
3. Inject pumping pickle into the lean portion, only one inch apart (1/2 cup pickle per
kilo of meat)
4. Massage for even distribution of pickle
5. Apply dry cure mixture into the fat and lean portion
6. Cure at room temperature for 8-10 hours or refrigeration temperature for 2-7 days
7. Wash for 90 seconds and tie with abaca twine, to form a shape or put in ham net
8. Cook with recommended ingredients for 1 1/2 hours, at the middle of the cooking
time invert.
9. Cool. Remove abaca twine and caramelize with brown sugar
10. Pack and store in freezer
Caramelization Process:
1. Use of blow torch. Put brown sugar on fat portion and caramelize
2. Oven at broiling temperature for 20 minutes with brown sugar on the fat portion
of the meat
3. Use of turbo with brown sugar on top of the fat. Temperature is 350 o F for 20
minutes until golden brown
4. Traditional hot syense on top of the fat portion with brown sugar
5. Use of thick syrup to be poured on top of the fat portion
Thick syrup is prepared by boiling 1 cup cooking solution, 2 cups brown sugar and 1/4 cup
pineapple juice. Boil until it thickens. Add 1/2 t carageenan

Ham sauce:
Bring to boil until thickens, 1 cup cooking solution (from cooking of ham); 1 cup brown
sugar; 1/2 tsp. Carageenan dissolved in 1/4 cup water
 HOW TO MAKE SKINLESS LONGANISA

Meat material : 1kg. Pork lean, ground finely (700 gms) and Pork backfat, ground finely
(300 gms)
Extenders:
o In 1/2 cup water add 1/4 cup textured vegetable protein (TVP).
o Hydrate for 3 minutes.
o Add 1 Tbsp Isolate and 1/2 tsp Carageenan
Curing Mixer:
o 1 Tbsp – Salt, refined
o 1/2 tsp – Curing salt
o 1 tsp – Phosphate, dissolve in 1/4 cup water
o 1/4 tsp – Vitamin C powder
Seasonings:
o 3/4 cup – Sugar, refined
o 2 Tbsp – Garlic, chopped finely
o 2 Tbsp – Anisado wine
o 1/4 cup- Pineapple juice
o 1/2 tsp – Vetsin (MSG)
o 1 tsp – Food color dissolve in 1/2 cup of water
o 1/2 tsp – Meat enhancer
o 1 tsp – Paprika powder
o 1/2 Tbsp – Black pepper, ground
Procedure:
1. Select good quality raw materials.
2. Measure and weigh all the ingredients
3. Mix the curing ingredients continuously.
4. Add the rest of the ingredients. Mix until well blended
5. Cure at room temperature for 8-10 hours or refrigeration temperature for 1 day
6. Wrap in paperlyne or cut wrap (2 T per piece)
7. Pack in polyethylene bag 1/4 kg. (should have six pieces of skinless longanisa)
8. Store in freezer for 1 day only
Packaging materials:
o Polyethylene bags: Size – 4″ x 8″ ; Thickness – 0.003
o Styrofoam, rectangular in shape with cling on top
 HOW TO MAKE CORNED BEEF

Meat Material: Beef brisket, cubed 1×1/2″ or any boneless beef – 1 kg

Cover Pickle Ingredients:
o 1 cup – Water
o 1 Tbsp – Salt, refined
o 1-1/4 Tbsp – Sugar, refined
o 1 tsp – Curing salt
o 1/4 tsp – Vitamin C powder
o 1 tsp – Phosphate

Cooking Ingredients:
o Add 2 cups water to the meat and cook with the following ingredients:
o 1 tsp – Nutmeg
o 1 tsp – Corned beef seasoning
o 1 tsp – Garlic powder
o 1 tsp – Vetsin*
o 2 Tbsp – Trimix (after cooking)**
o 2 Tbsp – Carageenan
* Add after flaking
** For every 300 grams broth add 2 Tbsp Trimix and 1 tsp carageenan previously disolved
in 1/4 cup water and boil it until thickens and add it to 700 grams flaked lean meat to make
1000 grams product.

Procedure:
1. Select good quality raw materials.
2. Cube the meat into 1 x 1/2 inch
3. Prepare the cover pickle (40 degree salinity)
4. Immerse raw materials into the cover pickle.
5. Cure at room temperature for 8-10 hours or refregerate (34-36 degreeF) for 1-2
days.
6. Flake. Separate lean from the stock (sabaw)
7. Pack in polyethylene bags and keep in freezer.
 HOW TO MAKE BEEF SAUSAGE

Meat Material:
o 600g – Beef lean
o 400g – Ground pork backfat
Extenders:
o TVP 1/4 cup + 1/2 cup water
o Isolated Soy Protein 1 Tbsp

Curing Ingredients:
o 1 Tbsp – Salt, refined
o 1/2 tsp – Curing salt
o 1 tsp – Phosphate
o 1/4 cup – Water
Seasonings / spices:
o 9-12 Tbsp – Sugar, refined
o 1 Tbsp – Ground black pepper
o 2 Tbsp – Garlic, chopped
o 2 Tbsp – Anisado wine
o 1/2 tsp – MSG (vetsin)
o Food color as desired
Packaging Materials:
o Fresh Hog Casing / artificial casing
Procedure:
1. Select good quality raw materials
2. Grind meat and fat
3. Measure/weigh all the ingredients separating curing ingredients and seasoning
4. Hydrate TVP and ISP in water
5. Mix the curing ingredients with the meat until well blended
6. Add the rest of the ingredients
7. Cure either at room temperature for 8-10 hours or at refrigeration temperature for
1-2 days
8. Stuff in fresh natural casing or artificial casing
9. Link to desired length
10. Pack in polyethylene bags
11. Store in freeze
 HOW TO MAKE SLAB BACON

I. Meat material
1 kg – Pork belly or liempo, boneless, skinless
II. Ingredients (Pumping pickle solution for 1 kg. meat)
o ½ c – Water, chilled
o 1 ¼ T -Salt, refined
o 1 t – Curing salt
o 1 T – Sugar, refined
o 1 T – Phosphate
o ¼ t – Vitamin C powder
o ½ T – Hamspice or bacon powder
o 1 T – Isolate *
o 1 t – Carageenan*
*These two ingredients minimize shrinkage and better stability.
III. Dry cure mixture
o 2 ½ T – Salt, refined
o 1 ½ T – Sugar, refined
o ¼ T – Phosphate
o ¼ t – Vitamin C powder
IV. Procedure
1. Select good quality raw materials. Trim and weigh.
2. Prepare 50 deg pumping pickle and dry cure mixture.
3. Inject pumping pickle into the lean portion only, one inch apart [1/2 cup pickle per
kilo of meat].
4. Massage for even distribution of pickle.
5. Apply dry cure mixture into the fat and lean portion.
6. Cure at room temperature for 8-10 hours or refrigeration temperature for 2-7 days.
7. Wash for 90 seconds and pack in polyethylene bags and freeze overnight or 8-12
hours.
8. Slice frozen meat into 18 inch thick.
9. Back in Styrofoam with cling wrap.