Making Tocino, Longanisa, and Sausage


This food guide are some of the favorite food you will find in a Filipino table.Tocino is synonymous with bacon in Spanish made from the pork belly. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback  and neither cured nor smoked, just fried until very crunchy and added to recipes, much like lardons in French cuisine. While, longanisa is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiƧa. Below are video guides how to prepare these cuisines.

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

16 comments:

  1. I love your link....it provides me lots of informations that I needed. Thanks. :<)

    ReplyDelete
  2. Your link is awesome! They are infomative and helpful.........thanks :<)

    ReplyDelete
  3. learning a lot with your link

    ReplyDelete
  4. i will try some and see the result.. thanks for the info's and help a lot!

    ReplyDelete
  5. Hi! im SAM
    can you post your contact numbers?

    ReplyDelete
  6. Hi Sam, you cam email at npbook@gmail.com

    ReplyDelete
  7. hi, im glo.
    help naman, san kaya mabibili yun prague powder saka phosphate. gusto ko i business yun tocino. gaano katagal ito bago masira. more power to this site. thank you

    ReplyDelete
  8. im glo. ask ko po kun san pwede mabili un phosphate at prague powder. gusto ko po subukan ang paggawa ng tocino. salamat, more power.

    ReplyDelete
  9. i like your site. i learn more thinks about business and widening my knowledge in more things about real life situation. money and livelihood. but my concern now is, confused what is shoulder in making tocino? is it a part of the pig and where i could find that prague powder and what is the use of it for food. and the phosphate too. Thanks keep up the good intention of your site.

    ReplyDelete
  10. hi im minda. i like your site. kaya lng san po ba pde mabili ung prague powder tsaka phosphate. at ganu po e2 katagal bago masira. tnx & godbless

    ReplyDelete
  11. im martin...i try to venture in meat processing...can u please kindly elaborate prague powder and phosphate...can we need to culture the meat, meaning before mixing it with the ingredients as stated in your recipe...please reply to my email...nitram_1953@yahoo.com...thanks

    ReplyDelete
  12. Hi! I'm sarah! I just wanna know how to smoked the smoked sausage? what is prauge powder and phosphate and what is that for? where to buy it? i hope for your immediate reply! tnx..

    ReplyDelete
  13. Prague powder 4 g
    where can we buy this? thanks

    ReplyDelete
  14. saan mabili ang anisado wine

    ReplyDelete
  15. i'm lucille. i just wanna know where to find ingredients esp. prague, phosphate in processing tocino, ham, longganisa. it's hard to find it in our locality.is it okey to omit the ff. ing.? why? pls. reply me as soon as possible to dessiminate the knowledge to my students. thanks anucied more power. this is my email add. teveslucille@yahoo.com.

    ReplyDelete
  16. same with other fans of this page, saan nakakabili ng phospate & prague powder?

    ReplyDelete

Popular Posts