Catanduanes Forum

Ang walang kamatayang longanisa. May supot o wala. Paborito ng Pilipino. Daming benefits pag marunong ka nito.

I don't know, but I like my Longanisa with carabeef/meat in it. Though pure pork meat will do, but I want you to try my recipe.

This is my Recipe:

Ingredients
700g Pork, ground or
350g Pork, ground
350g Carabeef/Meat, ground
Try a combination of Pork, Meat and chopped chicken. Make sure
the combined weight is 700g
300g Pork fat, ground

Curing
1 Tbp salt
1 Tbsp curing salt
1 tsp Phos PT
1/4 Ascorbic Acid

If you want skinless Longanisa, add:
10g Soy Isolate

(Optional: 1 head Garlic, minced and finely chopped. Again, others may not like this so this is optional. I like mine with lots of garlic, pepper, and 1/4 tsp smoke flavor)

Seasoning
4 Tbsp refined sugar (for sweet tooth make ti 5 - 6 Tbsp)
1 tsp achuete powder (optional)
2 tsp Paprika (optional, but i like mine with it.)
1/4 tsp Citric Acid
2 Tbsp Anisado or Gin (Pampahamot and pampatingkad nin nag'om)
1/2 C icy water

Casing is available in meat processing store. If not better make it skinless.

Procedure
1. Combine and curing and seasoning and mix thoroughly then add the meat and backfat, blend thoroughly for 5 minutes.

2. Cure at room temperature overnight (10 to 12 hours). NEVER Mix during curing. So mix them thoroughly in step no. 1.

3. Stuff into casings or roll on plastic sheets as wrapper for skinless longanisa.

3. Store in refrigerator. Ready to sell.

Questions will be welcome.