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Making Tocino, Longanisa and Sausage

By Pinoy Farmer | February 5, 2008
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Ingredients and Weight

Shoulder 1.0 kg
Salt 20 g
Sugar 80 g
Prague powder 4 g
MSG 4 g
Black Pepper 4 g
Phosphate 3 g
Water 100 ml


1. Slice the meat across the grain.
2. Dissolve all the ingredients.
3. Mix in the sliced meat thoroughly.
4. Cure in the chiller for 24 hours.
5. Package.



Skinless/Fresh Sausage

Ingredients and Weight:

Pork lean trim 600 g
Pork fat 400 g
Salt 18 g
Sugar 90 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
Pineapple Juice 30 ml
Vinegar 10 ml
Anisado Wine 10 ml

Smoked Sausage

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


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: http://www.da.gov.ph

Topics: Agri-Business, Food Processing, How to | 5 Comments »

5 Responses to “Making Tocino, Longanisa and Sausage”

  1. virginia servinio Says:
    May 1st, 2008 at 2:23 pm

    Dear Sir/Madam: We are into beginning of a small business financially supported by our Gov’t and chose meat processing as our initial project.We’re in need of recipe, ingedients and utensils necessary for the program. We want to produce high quality of meat products yet affordable by consumers. we’re residents of Zamboanga city and the members are more than willing to work and gain. Please help us. Thanks and God Bless

  2. pinoyfarmer Says:
    May 2nd, 2008 at 11:05 am

    hi virginia, you may try to get in touch with the following agencies in your area. they may be able to help you for livelihood programs in food processing and possible suppliers of utensils:

    Name: Rolando G. Acuna (Provincial Caretaker)
    DTI -ZAMBOANGA CITY (Region 9)
    2F SKT Bldg., Rizal St., Zamboanga City
    Phone: (062) 991-2704 / 062) 991-2705
    Fax: (062) 993-0594
    Email: dtizambo@jetlink.com.ph

    Name: Department of Science and Technology – Regional Office IX
    Pettit Barracks, Zamboanga City
    Philippines 7000
    Phone: (062) 991-1024
    Fax: (062) 992-1114
    Website: http://region9.dost.gov.ph

    Name: TESDA Region IX – Regional Office
    TESDA IX Complex, Talungon Street
    San Roque, Zamboanga City, Philippines
    Phone: (062) 992-1287/(062) 991-3229 / 062) 991-9434 / (0920) 921-9713
    Fax: (062) 991-3229 / 991-9434
    Email : regionaloffice@tesda9.org.ph
    Website: http://www.tesda9.org.ph/

  3. Kristiene Joy Yago Says:
    May 4th, 2010 at 7:48 pm

    Joypaul Trading form of business is single proprietorship. Its principal target is to sell different

    kinds of spices locally and as much as possible internationally. The nature of its business is

    wholesaler and retailer of dried spices such as black pepper, white pepper and chili. The company’s

    pride, black pepper is originated in their province-Batangas.

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  5. robertoguinto Says:
    April 11th, 2012 at 7:55 am

    gusto ko din po magnegosyo food processing like tocino etc. sino po kaya malalapitan ko dito sa tarlac city? kailangan ko din po ng mga gamit at sangkap, sana matulungan po niyo ako . salamat and GOD BLESS!