skinless longganisa

Skinless Longganisa Making

Next topic in my agsc6 Slaughtering of Animals and Processing of their Products is skinless longganisa.

Longganisa is a product made from ground pork.  It is done through marinating or curing  meat mixed with lots of garlic, onion, sugar, pepper, etc.  This product contributes much to the economy. Longganisa is traditionally from Vigan, Ilocos sur. Knowing how to make skinless longganisa is an advantage for future purposes like having profit out of selling it.

Making Skinless Longganisa

            For 1 kilogram meat:

Ingredients	Tools	Amount
Ground Pork	Weighing Scale	1 Kilogram (50% lean, 50% fat)*
Garlic	Heads	3 Heads (crushed)
Onion	Pieces	2 Pieces (finely chopped)
Vinegar	Tablespoon	4 Tablespoon
Soy sauce	Tablespoon	4 Tablespoon
Oyster sauce	Teaspoon	¼ Teaspoon
Chili powder	Teaspoon	¼ Teaspoon
Brown sugar	Cup	½ Cup
Salt	Teaspoon	2 Teaspoon
Black Pepper	Teaspoon	2 Teaspoon
Eggs	Pieces	2 Pieces
Bread crumbs	Tablespoon	2        Tablespoon

Note: * if you want lesser fat you can use 75% lean-25% fat. Or as desired.

Other tools:

·         Basin

·         Chopping Board

·         Knife

·         Storage Container

·         Wax paper

Procedure

1.      Combine all ingredients except egg and breadcrumbs.

2.      Mix well.

3.      Set aside for about 1 hour for meat curing.

4.      After 1 hour, add the egg and breadcrumbs.

5.      Mix well.

6.      Prepare the wax paper by cutting it with the desired size.

7.      Wrap the mixture in the wax paper.

8.      Store for about three days before cooking or selling.

Now we have an Ilocandia skinless longganisa.