Skinless Longganisa for Business (Pang Negosyo)

Step 1: Prepare the Curing Mix

In a large mixing bowl, combine 1 tablespoon of rock salt, 1/2 teaspoon of curing salt, 1 teaspoon of phosphate, 1/4 teaspoon of vitamin C powder, and 1/4 cup of chilled water. Mix thoroughly until all ingredients are dissolved and the mixture turns pink.

Step 2: Add Meat and Mix

Add the 700g ground finely pork and 300g pork backfat ground finely to the dissolved curing mix. Wear gloves and mix the meat thoroughly by hand, ensuring the bowl rotates to evenly distribute the mixture. Continue mixing until the meat becomes sticky.

Step 3: Incorporate Seasonings

Add 3/4 cup of sugar, 1/2 tablespoon of minced garlic, 2 tablespoons of anisado wine, 1/4 teaspoon of MSG, 1/2 teaspoon of optional meat enhancer, and food color (allura red) as desired to the meat mixture. Also add 1 teaspoon of pepper and 1 teaspoon of optional sesame oil. Mix everything well until all ingredients are evenly distributed and fully incorporated into the meat.

Step 4: Chill the Mixture

For best results and easier handling, cover the mixed longganisa mixture and refrigerate for at least 2 hours. This allows the flavors to meld and the mixture to firm up.

Step 5: Form the Longganisa

Take a small portion of the chilled meat mixture (approximately 50g) and place it on a small piece of plastic film or ice candy plastic. Roll and press the meat to form a cylindrical shape, similar to a sausage. Ensure it is tightly packed and uniform. Repeat until all the meat mixture is used.

Step 6: Package and Store

Once formed, you can package the longganisa in sets (e.g., 1/4 kg per pack). The 1kg of meat, with added ingredients, will yield approximately 1.5kg of longganisa. Store the packaged longganisa in the freezer. It can last for 3-4 months if the meat used was fresh.

• Use chilled water to keep the meat fresh during mixing.

• Ensure the meat mixture is thoroughly mixed until it becomes sticky for best texture.

• Chilling the mixture for at least 2 hours before forming makes it easier to handle.

• Adjust the amount of garlic, sugar, and pepper according to your taste preference.

• Anisado wine tenderizes and adds flavor; gin can be used as a substitute if anisado wine is unavailable.

• Sesame oil is optional but enhances the aroma and taste.

• Making your own longganisa allows you to control the quality and freshness of ingredients.

• Adjust sweetness by increasing or decreasing sugar.

• Add chili flakes for a spicy version.

• Experiment with other spices like paprika or oregano for different flavor profiles.