Longganisa de Cebu | Chorizo de Cebu | Pangnegosyong Longganisa | Chorizo de Cebu Recipe

Longganisa de Cebu, like any other variety of longganisa in different regions of the Philippines has its own distinct taste. This has been one of the long-time methods of preserving meat like hamon, tapa, tocino and etc.

Longganisa has already proven its presence and demand in the market. It has grown to be a very stable business in the Philippines for a number of decades now.

Try it now! This could be your chance to have a small business of your own.

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Ingredients:
Pork Shoulder (Kasim), ground (lean 70%, fat 30%) 1 kg

CURING MIXTURE
Water, chilled 2 Tbsp
Curing Salt (Prague Powder) or Pink Salt 1/2 tsp
Salt, iodized 2 tsp
Vitamin-C Powder 1/8 tsp

OTHER Ingredients
Sugar, white refined 3/4 Cup
Spanish Paprika 2 tsp
Cayenne Pepper, ground 2 tsp
Black Pepper, ground 2 tsp
Pineapple Juice 2 Tbsp
Garlic, finely mined 3 Tbsp
Meat Enhancer 10 gms
Anisado Wine 2 Tbsp
Cornstarch 3 Tbsp
Hog Casing 14 ft approx.
Thread, No. 20 15 ft approx.

OPTIONAL
Water 1 Tbsp
Food Color, Red 1/16 tsp approx.

NOTE:
Curing time is approximately 8 hrs at room temp. or approx. 10 hrs inside the refrigerator.
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For business proposal or collaborations, feel free to message us through this email: ct.oregano@gmail.com

Videography | Editing | Animation | by Jerry Oregano - https://www.facebook.com/mediagraphicsresources
#chorizo #chorizodecebu #longganisa

Видео Longganisa de Cebu | Chorizo de Cebu | Pangnegosyong Longganisa | Chorizo de Cebu Recipe канала Ticman's Kitchen