Materials:

• Cut wrap or multipurpose plastic wrap
• Hamburger mold
• Tray / curing boxes
• Teaspoon
• Wooden spoon or spatula
• Measuring cup or measuring spoon

Ingredient:

• 500 grms. lean beef
• 200 grms. lean pork
• 300 grms. pork backfat
• 25 grms. salt
• 30 grms. sugar
• 10 ml. vinegar
• 5 grms. black ground pepper
• 10 ml. pineapple juice
• 0.5 grm MSG
• 10 grms. fresh garlic
• 10 grms. fresh onion
• 3-4 pcs egg, beaten
• 4 grms. accord / FOS
• 10 grms. skim milk
• 0.5 grm. ascorbic acid / sodium erythorbate

Procedure:

1. Grind pre-chilled lean beef, lean pork and back fat separately by passing through a 1/8 inch chopper plate.  Grind the lean components twice.
2. Weight the exact amount of meat ingredients.
3. Measure the amount of other ingredients needed based on the weight of meat ingredients.
4. Add ingredients to the meat components and mix thoroughly for even distribution.
5. Place two teaspoons of mixture in between two 6 x 6 inches cut wrap.
6. Place the hamburger molder and then flattened the mixture with any flat material like spatula until mixture follows the shape of the molder.
7. Cure the patties at the chiller (2-4°C) for 12-24 hours.
8. Package the patties and keep frozen until consumption.

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Equipment / utensils:

• Knives and/or meat slicer
• Plastic or stainless basin or pan
• Ingredients scale or measuring cup or spoons
• Tray

Ingredients:

• 1 kl lean meat from beef, carabeef, preferably with 8-10% intramuscular fat

• 15 g. salt

• 25 g. sugar

• 2 g. garlic powder

• 4 g. black pepper

• 2 g. MSG

• 10 g. anisado wine

• 2 g. atsuete extract

Procedure

1. Partially freeze or chill meat.
2. Slice to about 1/8 inch thick.  Make sure it is across the muscle fiber.
3. Weigh ingredients and mix them all thoroughly.
4. Spread a very thin layer of spice on a tray.
5. Place one layer of slice meat on top of the spice on the tray.
6. Spread a very thin layer of the spice on top of the meat by wiping it with your hands dipped in the mixture of spices.
7. Arrange another layer of sliced meat on top of the first layer.
8. Apply spices on top of the meat.
9. Repeat operation until all meat is completely applied with ingredients.
10. Keep meat in a refrigerator overnight to cure.  Do not place more than five kilos of meat in a tray.
11. Tapa may now be cooked, package, sold, or may be partially or completely dried under the hot sun or by an artificial dryer.

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 Equipment / utensils

• Meat grinder
• Ingredients scale or measuring cup and spoons
• Knives
• Chopping board
• Casing (artificial or natural)
• Multipurpose plastic wrap (for skinless longanisa)
• Mixing bowl or basin

Ingredients:

• 600 g. pork lean
• 400 g. pork backfat
• 20 g. salt
• 30 g. sugar
• 10 g. fresh garlic
• 20 g. vinegar
• 6 g. black pepper
• 10 ml. pineapple juice
• 2 g. MSG
• 4 g. Prague powder
• 50 g. skim milk (used in skinless longanisa)

Procedure

1. Cut lean meat into about 1 inch cubes.
2. Chill to firm up, preferably at 0-4°C.
3. Grind or chop the lean meat.  Double grind meat especially those from old animals.  Let it pass through the coarse plate, then through the fine plate.
4. Bring back the ground meat to the chiller.
5. Prepare the back fat by removing the skin, freezing overnight and then cutting into ½ cm. cubes.  Fat may be ground also using coarse plate but cutting it to cubes is more desirable.
6. Prepare and weigh ingredients based on the formula above.  If the formulation contains nitrates like Prague powder and vinegar, dissolve first the Prague powder in water and pour it to the lean and fat mixture.  Mix meat while pouring the Prague powder.  Wait for about 10 minutes before adding other ingredients containing vinegar.
7. Mix all other ingredients together including liquid and dry spices.
8. Pour the mixture of ingredients into the lean and fat mixture.  Mix meat while pouring spices.  Continue mixing until spices are evenly distributed.
9. Put mixture in a refrigerator to cure overnight or proceed to no. 10.
10. Stuff mixture into casings.  In the absence of a stuffer, coconut fronds may be used.  Cut coconut fronds into about 5 inches.  Insert about ½ of into casings and slide the meat mixture through it. Push mixture into casings until fully filled.
11. Link sausage to 3-4 inches length using string.  Make sure to have about 1 cm. space between links so that when the sausages are cut, one knot remains with one link while the other knot remains with other link.

·        In the case of natural casing, plastic wrap can be used it is called ‘skinless longanisa’.

·        Longanisa can also be smoked at the temperature of 110°F for one or two hours or place under the sun for the same length of time.

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Equipment / utensils:

• Knives
• Chopping board
• Meat slicer
• Tray
• Plastic

Ingredients:

• 1 kl pork belly, shoulder butt, etc. (about 25% fat is more preferable)
• 15 g salt
• 120 g sugar
• 6 g Prague powder
• 2 g black pepper
• 2 g MSG (ajinomoto)
• 3 g phosphate (optional)
• 200 ml water

Procedure:

1. Wash meat with tap water.
2. Chill meat overnight or until meat is firm for easy slicing.
3. Slice meat to about 1/3 of centimeter thick.  Long slices are preferred.  If possible, slice meat across the muscle fiber or grain.
4. Weigh the sliced meat and determine the amount of other ingredients based on the formula above.
5. Mix ingredients thoroughly.
6. Apply the mixture to the meat slices and mix them thoroughly.  During mixing, apply some massage to the meat so that meat will absorb the water added.
7. Package products.  At this point, tocino may be sold right away or may be allowed to cure in the chiller for 7 days.

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