Meat materials:
Beef lean, ground coarsely - 500.00 grams
Pork lean, ground coarsely - 300.00 grams
Pork back fat, cubed - 200.00 grams
Curing mix:
Salt, refined - 1 Tablespoon or 12.00 grams
Curing salt - ½ teaspoon or 2.00 grams
Phosphate, dissolved in ¼ cup water - 1 teaspoon or 5.00 grams
Vitamin C powder - ¼ teaspoon or 1.00 gram
Seasonings:
Sugar, refined - 2 and 1/4 Tablespoon or 22.00 grams
Black pepper, ground - 2 ½ teaspoon or 10.00 grams
Spanish paprika or pimiento de españa - 5-9 Tablespoon or 35.00 grams
Chopped fried garlic - 2 Tablespoon or 15.00 grams
MGS [vetsin] - ½ t or 2.00 grams
Meat enhancer - ½ t or 2.00 grams
Procedure:
1. Select good quality raw materials. Trim and weigh
2. Grind lean meat coarsely and cube backfat
3. Mix meat with the first four ingredients: salt, curing salt, phosphate and vitamin C until tacky.
4. Add seasonings and mix until well blended
5. Cure at room temperature for 8-10 hours or refrigerator temperature for 1-2 days
6. Stuff in natural casings [4 inches long] or collagen casings
7. Link clockwise and counterclockwise
8. Dry in oven or in turbo with a temperature of 110-120 degF for 20 minutes or under the sun for four hours
9. Pack in polyethylene bags or put sausages in brown bottles and pour boiling animal fat
10. Store in freezer
Stuffing could be eliminated by preparing skinless bilbao sausage
¼ kg = 6 pcs
½ kg = 12 pcs
1 kg = 24 pcs
The skinless bilbao could be cooked directly in fat and sliced in desired sizes and mixed in various recipes.
Packaging Materials:
Fresh natural casing
Yield:
20 pcs
Source: da.gov.ph (Alice A. Laput, In-charge, Animal Products and By-products Utilization Unit), photo courtesy of tastingmenu.com, and rondagourmet.com
Beef lean, ground coarsely - 500.00 grams
Pork lean, ground coarsely - 300.00 grams
Pork back fat, cubed - 200.00 grams
Curing mix:
Salt, refined - 1 Tablespoon or 12.00 grams
Curing salt - ½ teaspoon or 2.00 grams
Phosphate, dissolved in ¼ cup water - 1 teaspoon or 5.00 grams
Vitamin C powder - ¼ teaspoon or 1.00 gram
Seasonings:
Sugar, refined - 2 and 1/4 Tablespoon or 22.00 grams
Black pepper, ground - 2 ½ teaspoon or 10.00 grams
Spanish paprika or pimiento de españa - 5-9 Tablespoon or 35.00 grams
Chopped fried garlic - 2 Tablespoon or 15.00 grams
MGS [vetsin] - ½ t or 2.00 grams
Meat enhancer - ½ t or 2.00 grams
Procedure:
1. Select good quality raw materials. Trim and weigh
2. Grind lean meat coarsely and cube backfat
3. Mix meat with the first four ingredients: salt, curing salt, phosphate and vitamin C until tacky.
4. Add seasonings and mix until well blended
5. Cure at room temperature for 8-10 hours or refrigerator temperature for 1-2 days
6. Stuff in natural casings [4 inches long] or collagen casings
7. Link clockwise and counterclockwise
8. Dry in oven or in turbo with a temperature of 110-120 degF for 20 minutes or under the sun for four hours
9. Pack in polyethylene bags or put sausages in brown bottles and pour boiling animal fat
10. Store in freezer
Stuffing could be eliminated by preparing skinless bilbao sausage
¼ kg = 6 pcs
½ kg = 12 pcs
1 kg = 24 pcs
The skinless bilbao could be cooked directly in fat and sliced in desired sizes and mixed in various recipes.
Packaging Materials:
Fresh natural casing
Yield:
20 pcs
Source: da.gov.ph (Alice A. Laput, In-charge, Animal Products and By-products Utilization Unit), photo courtesy of tastingmenu.com, and rondagourmet.com