Skinless Chorizo de Cebu (Homemade)

Step 1: Prepare Curing Agents

In a small glass, dissolve 2 teaspoons of curing salt, 1 teaspoon of regular salt, and 2 teaspoons of accord (phosphate) in 1/4 cup of cold water. Stir until fully dissolved.

Step 2: Add Curing Agents to Ground Pork

Pour the dissolved curing agent mixture over the 2 kg of ground pork (60% meat, 40% fat) in a large mixing bowl.

Step 3: Prepare and Add Extenders (Optional)

In a separate bowl, dissolve 2 teaspoons of carrageenan in 1/4 cup of warm water. In another bowl, dissolve 2 tablespoons of isolate (soy protein) in 1/4 cup of room temperature water. Pour both dissolved extender mixtures into the ground pork mixture.

Step 4: Mix Meat with Curing Agents and Extenders

Ensure your hands are clean. Thoroughly mix the ground pork with the added curing agents and optional extenders until well combined. The mixture should start to feel sticky.

Step 5: Prepare Flavoring Mixture

In a separate bowl, combine 3 teaspoons of pineapple juice, 2 teaspoons of salt, 6 tablespoons of oyster sauce, 7 tablespoons of soy sauce, 4 tablespoons of liquid seasoning, 3 teaspoons of black pepper, 2.5 cups of sugar (using both brown and white sugar), 1/4 teaspoon of orange food coloring, and 1/4 teaspoon of red food coloring. Mix all ingredients well until the sugar is dissolved and the color is uniform. Set aside.

Step 6: Add TVP and Crushed Garlic

Add 1 cup of cooked red TVP (Texturized Vegetable Protein) and 4 heads of crushed garlic to the ground pork mixture.

Step 7: Pour Flavoring Mixture into Meat

Pour the prepared liquid flavoring mixture over the ground pork, TVP, and garlic.

Step 8: Add Cornstarch and Mix Thoroughly

Add 1/2 cup of cornstarch to the mixture. Mix all ingredients very well by hand, ensuring that the seasonings are evenly distributed throughout the meat and the mixture becomes thick and sticky.

Step 9: Refrigerate Overnight

Cover the bowl with plastic wrap and refrigerate the meat mixture overnight. This allows the flavors to meld and the curing process to take effect.

Step 10: Portion and Wrap Chorizo

Prepare individual plastic wrappers (e.g., 5x5 inch plastic wrappers for skinless longganisa, or wax paper/cling wrap). Take a portion of the refrigerated meat mixture (using a scale for consistent size if desired) and place it on a wrapper. Roll and shape the mixture into a sausage, twisting the ends to seal.

Step 11: Package for Storage

Once all chorizos are individually wrapped, place them into larger plastic PP bags (e.g., 0.003 thickness, 6x5 inches) for easier storage. Seal the bags.

• Ensure hands are clean before mixing the meat mixture.

• Mix thoroughly to evenly distribute all seasonings and ingredients.

• Refrigerate the mixture overnight for best flavor development and texture.

• Use a kitchen scale to portion the meat mixture for consistent sausage sizes.

• Texturized Vegetable Protein (TVP) can be added to extend the meat and reduce cost, or as a substitute for those who don't eat meat.

• Wax paper or cling wrap can be used as alternatives for wrapping if plastic wrappers are unavailable.