Making Tocino, Longanisa, and Sausage

How to make Tocino

Ingredients and Weight

Shoulder 1.0 kg
Salt 20 g
Sugar 80 g
Prague powder 4 g
MSG 4 g
Black Pepper 4 g
Phosphate 3 g
Water 100 ml

Procedure:

1. Slice the meat across the grain.
2. Dissolve all the ingredients.
3. Mix in the sliced meat thoroughly.
4. Cure in the chiller for 24 hours.
5. Package.

Sausages

How to make Skinless/Fresh Sausage

Ingredients and Weight:

Pork lean trim 600 g
Pork fat 400 g
Salt 18 g
Sugar 90 g
Prague powder 4 g
MSG 4 g
Black Pepper 4 g
Phosphate 3 g
Water 50 ml
Garlic 10 g
Corn starch 10 g
Pineapple Juice 30 ml
Vinegar 10 ml
Anisado Wine 10 ml

How to make Smoked Sausage

Ingredients and Weight:

Pork lean trim 600
Pork fat 400 g
Salt 18 g
Sugar 30 g
Prague powder 4 g
MSG 4 g
Black Pepper 4 g
Phosphate 3 g
Water 50 ml
Garlic 10 g
Corn starch 10 g
Skimmed Milk 5 g
Pineapple Juice 10 ml
Vinegar 10 ml
Anisado Wine 20 ml

Procedure:

1. Grind lean and fat, mix thoroughly.
2. Dissolve all ingredients for each type of sausage per kg meat.
3. Mix ingredients with meat.
4. Cure for 24 hours.
5. Stuff and link
6. Smoked sausage and native sausage are smoked for 3 hours.
7. Chill the smoked sausages.
8. Package and store in the freezer.

Source: www.da.gov.ph, photo from www.espisfoods.com