Sun Dried Sausage ?!?

Discussion in 'Sausage' started by old poi dog, Jan 26, 2012.

  1. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha All,

    I have been working on a Filipino Sausage that is called Longanisa.  The version that I make uses a lot of Vinegar, garlic salt and pepper.  I've made it as a fresh sausage.  However when I speak to the old timer  Filipinos, who made it back home in the Philippines, they swear that it has to be dried in the sun for several days before it is done. The old timers do not use any Cure. They claim that the high salt content and vinegar along with the garlic will keep the meat from spoiling.  When I was 7 years old I remember my father making the sausage and placing it in a drying box on the top of our roof. He also  did not use any Cure to his mix.  He would take the sausage out of the refrig in the morning and place it in the drying box in the sun.  At night he would collect the sausage and place them in the refrigerator.  The next day he did the same thing.  He dried it for 7 days.  The sausage was great. 

    I have also  read on the Wedliny Domowe sausage site that in the Philippines, Longanisa is often left to dry in the sun under certain conditions.  Those conditions are not described and his receipe does not call for a cure.

    If this is possible I would like to duplicate the process and not use any Cure.  I do not plan to smoke the sausage.  The sausage is usually fried and eaten.  Am I overlooking/not seeing something?  Let me know.

    Thanks All
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    OPD, morning....  I'm no expert... In reading all of the sausage, salami, dried fish etc methods and recipes, I have come to at least one conclusion....  

    Many methods and recipes have developed over the centuries...  The temp, humidity, wind, types of salt, types of vinegar etc...... all of which are specific to certain cultures and areas of the world.... eventually a culture will develope a recipe that doesn't kill off its people.....  that recipe survives and so does it's people.... I guess you call it "trial and error methodology"

    Now we have the FDA, USDA etc to help save us from those failed attempts and allowed us to experiment, with some degree of confidence, that we will survive....   Just an observation... no facts to support the theory....

    Make me wish there were some specifics attached to those old world methods and recipes so we could savor old world flavors.....

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Bottom line...Dry curing sausage without cure is risky and can be extremely dangerous...That being said, the old timers did things that were frequently risky and survived, they also had strong immune systems from constantly being exposed bacteria laden foods that we don't see any more...As far as your quest to do it the old way...If the meat was impeccably clean and uncontaminated with feces during slaughter...was butchered in a sanitary environment...was washed before grinding and kept cold and the processing area and equipment kept cold and sanitary...a relatively high amount of Salt and Vinegar is added and well mixed...the sausage is thin say less than 1.5"...It is placed in the sun only on very hot days with optimal circulation and solar MAY be perfectly safe to eat for healthy members of the family...OR...You add 1 teaspoon Cure #1 for every 5 pounds of meat...follow the same general procedure and KNOW it is SAFE to eat...Which way do you think is the best way to go?...JJ
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's a great explanation JJ! I would certainly consider taking his advice & just add the cure.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    I'm not sure that the old way is a good way for theses days man. Like JJ said the ammune systems are different Alot different I would have to think about it long and hard. But go for it and I'm be here waiting for the results.
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Glad to see you back posting again Val. I agree with the guys on the cure. It is such a small amount to be safe. If you need me to shoot some over let me know and we can get it in the mail. 
  7. old poi dog

    old poi dog Master of the Pit OTBS Member

     Thanks Everyone,

    I'm going to be OK just doing a fresh version of this Longanisa.  However, if I do decide to do a smoked version of this sausage I will be using a Cure.  I do have Cure #1 so I am good on that. Thanks for the offer Gary :>)   I won't be sun drying any version of this sausage anytime soon.
    Last edited: Jan 26, 2012
  8. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Iaorana Val,

    Good to see you again, looks like the experts have ya covered, all I can do is add to the gee whiz file, ...I've read that the scientist have found that some salts in different parts of the world have trace minerals in them that cure the meat, unknown to the "old timers," I have some Hawaiian salt from the big island that boasts of it's mineral content and we can definitely  taste the other minerals in it, that being said, maybe the Filipino salt is like that, what ever you decide, and I know you will do what is safe, please post it, we miss you and your Q-view.

  9. old poi dog

    old poi dog Master of the Pit OTBS Member

    Aloha Gene, Rytek's book, he makes reference to meat first being preserved in the Saline Deserts of "Hither, Asia" and the coastal areas.  He also states that the desert salts contained nitrates as impurities.  So as you mention maybe the Filipino salt  has similar properties. But since I do not know for sure and that I would not even know where to look for it, I'll stick to making Longanisa  as a fresh sausage.

    So you got salt from the Big Island..Is it the red  kind?  I know that besides its unique flavor profile it may also have health benefits too. 

    Right now I'm waiting on a smaller sausage stuffer so it'll be easier to make smaller quantities of sausage.  I will try to post views the next opportunity I have to do a meat product.   

    Take care my friend
  10. venture

    venture Smoking Guru OTBS Member

    Many of the salts used in past centuries were "adulterated" with nitrites.  Our salt now does not contain nitrites.

    Also, the average life expectancy back then was probably about 35 or 45?

    If you pass on the nitrites, do so at your own risk!

    Good luck and good smoking.
  11. moikel

    moikel Master of the Pit OTBS Member

    I think back in the day people had more of that cast iron stomach deal.Also if you got sick it wasnt always obvious what caused it. I love the idea of a traditional filipino product,great memory Im sure.
  12. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    To tell you the truth Val, the family didn't like it, that was ten years ago, since I mentioned it today I asked Mrs JPT where it was (I wanted to read the label) and all I got from her was a sheepish grin, so I guess it got filed in the circular file.

    Last edited: Jan 26, 2012
  13. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Hey Val, How have ya been? 

    I was wondering if you've made any changes/ improvements to your original posted Longanisa recipe? I'd like to give it a try soon. 

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