Step-by-Step Instructions

1. 1.Prepare Meat Base

   Start with 2 kg of ground pork (60% meat, 40% fat) in a large mixing bowl.

2. 2.Dissolve Curing Agents

   In separate small bowls, dissolve 2 tsp curing salt, 1 tsp salt, and 2 tsp accord (phosphate) each in a small amount of cold water. Ensure they are fully dissolved.

3. 3.Prepare Extenders (Optional)

   If using, dissolve 2 tbsp carrageenan in a small amount of warm water and 2 tbsp isolate (soy protein) in a small amount of room temperature water. Mix until smooth.

4. 4.Combine with Meat

   Pour the dissolved curing salt, salt, phosphate, carrageenan (if used), and soy protein (if used) into the ground pork. Mix thoroughly by hand until all ingredients are well incorporated into the meat.

5. 5.Prepare Flavoring Mixture

   In a separate bowl, combine 3 tsp pineapple juice with a small amount of water and mix well. Then add 2 tsp salt, 6 tbsp oyster sauce, 7 tbsp soy sauce, 4 tbsp liquid seasoning, 3 tsp black pepper, 2.5 cups brown sugar, 2.5 cups white sugar, 1/4 tsp orange food coloring, and 1/4 tsp red food coloring. Mix well until all ingredients are fully combined and the sugar is dissolved. Set aside.

6. 6.Add TVP and Garlic

   Add approximately 1 cup of cooked red TVP (Texturized Vegetable Protein) and 4 heads of crushed garlic to the meat mixture. (TVP is optional, used as an extender or meat substitute).

7. 7.Combine All Ingredients

   Pour the prepared liquid flavoring mixture over the meat, TVP, and garlic. Mix thoroughly by hand, ensuring all ingredients are well distributed and the mixture has a uniform color.

8. 8.Add Cornstarch and Mix

   Add 1/2 cup cornstarch to the mixture. Continue mixing by hand until the mixture thickens and becomes sticky, indicating proper binding.

9. 9.Refrigerate Overnight

   Cover the bowl with plastic wrap and refrigerate the meat mixture overnight. This allows the flavors to meld and the mixture to firm up, making it easier to shape.

10. 10.Prepare Wrappers

    Prepare plastic wrappers (approximately 5x5 inches, 0.003 thickness PP plastic bags are used in the video, but wax paper or cling wrap can also be used).

11. 11.Shape the Chorizos

    Take a small portion of the meat mixture (around 30g, or your desired size) and place it on a plastic wrapper. Roll the meat mixture tightly within the wrapper to form a longganisa shape, twisting the ends to seal securely.

12. 12.Package for Storage

    Once all chorizos are shaped and wrapped, place them neatly into a larger plastic bag. Seal the bag to keep them fresh. The skinless chorizo de Cebu is now ready for cooking or freezing.