CHICKEN LONGGANISA

Meat material Weight
Chicken lean,ground finely 700 gms.
Porkbackfat,ground finely 300 gms.

INGREDIENTS: HOUSEHOLD MEASURE
Curing mix: In 1/4 cup chilled water,dissolve the ff.;
Salt,refined 1t
Curing salt 1/2t
Vitamin C 1/4t
Phosphate 1t

EXTENDERS;
In 1/4 cup of water add the ff;
TVP 1/4 cup hydrate for 3 minutes
Isolate 1t
Carageenan 1/2t
SEASONINGSch;
Sugar,refined 3/4 cup {9-12t}
Black pepper, ground 1/2t
Garlic,chopped finely 2t garlic powder 2t per kilo
Anisado Wine 2t
Pineapple juise 2t
MSG 1/4t
Meat enhancer 1/2t
Food color as desired

PROCEDURE;
1.prepare all curing mix.Add to the meat. Mix until tacky.
2.Prepare extenders.Mix to the meat until well blended.
3.Add the rest of the ingredients.
4.Cure at room temperature for 8-10 hours or refrigerate for one day.
5.Wrap in polythylene bag in 1/4 kg {should have six pieces of longganisa}
6.Store in freezer.
YIELD; 1.3 to 1.5 kgs.