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.heartlandham.com
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.heartlandham.com
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