Learn How To Make Skinless Longganisa

     Skinless longganisa is another cured product that is usually served during breakfast. it can be produces from beef, pork, chicken or any other meat depending upon the preference of the consumer. There are several flavours of this meat item. the present formulation of sausages is done for flavour and variety. Vigani's sausage, Lucban's sausage, Pampanga's Best and many others have their own peculiar characteristics and flavour.

     This product is comminuted to proper selection of meat prior to grinding should be practiced. Meat with high amount of soluble protein, high water holding capacity, and emulsifying capacity is a must to have a good product. Lean and fat trimmings which could not be sold can be used for the purpose. However, it could not be denied that good quality meat speaks for the quality of the product. Likewise proper proportion of lean and fat must be considered.

Materials:

The ingredients, utensils and packaging materials needed for conducting the exercise are as follows:

A. Ingredients:

     1. Meat (fresh ground lean meat and back fat)

     2. Salt

     3. Brown sugar

     4. MSG

     5. Prague Powder

     6. Black pepper

     7. Garlic

     8. Anisado wine

     9. Pineapple Juice

     10. Corn Starch

B. Utensils needed:

     1. Knives

     2. Chopping Board

     3. Basin (enamel or stainless)

     4. Measuring cup and spoon

     5. Mortar and Pestle

C. Packaging materials:

     Plastic Labo cut in small piece

Methodology:

     1. Select good quality meat such as pork,beef, chevon, poultry, and back fat from pork.

     2. Remove the skin (pork), bony portion, lymph nodes, and clothed blood.

     3. Slice the meat and pork back fat by cubes prior to  grinding.

     4. Grind meat and back fat

     5. Measure the ingredients according to the proportion required.

     6. Mix first the solid ingredients very well before mixing with ground meat.

     7. Add the liquid ingredients and mix very well.

     8. Add the corn starch to the mixture and mix very well until tacky.

     9. Weigh the mixture to determine the yield.

    10. Weigh 250 gram of the mixture and divide into 8 or 9 parts depending on the desired size.

    11. Wrap in a pre-cut plastic cut wrap or plastic labo and shape as that of the commercially available.

    12. Package in pastic bag, cure for two (2) days inside the refrigerator.

    13. After two days freeze or market the product.

References:
     IBARRA, PERLITO I. Meat Processing for Small and Medium Scale Operations. Institute of Animal Science, UPLB.
     PCARRD. The Philippines Recommends for Meat Processing.
     TLRC. Modules