I bet most are thinking "WTH is Lap Chong?"....It's Tommy Chong's cousin...haha jk. Lap Chong translates to dried sausage which is what you would normally see if you went into a Chinese butcher shop (this is what google said). I wouldn't know what a Chinese butcher shop looks like. I saw this recipe posted on one a meat curing forum and the flavor profile looked interesting so I thought I would give it try.
Lap Chong
1.15% Kosher Salt
6.0% Soy sauce
0.25% #2
0.10% Five spice powder
0.2% Fresh garlic
6.0% Mirin
0.20% black pepper
10.5% white sugar
Fatty pork shoulder cut into 1" cubes and partially frozen, chopped into 1/9-1/4" dice, seasoned and mixed, refrigerated vaccum for 48hrs, stuffed into hog casing, hung and air dried at 70 degrees at 30% humidity for 3 days, then hung and dried at 50 degrees with 80% humidity.
The recipe above is what I went off of but made a few changes. Instead of hand dicing my meat I used my grinder with a 10mm plate. I did hand dice the fat and add it to the meat mixture. I also used red sichuan peppercorns instead of black pepper and used a corn whiskey instead of mirin. I made a change in my drying times and humidity. I dried the sausage for 2 days at 70degree with 50% humidity and cold smoked on the 3rd day for 8hrs then hung it in my curing chamber. I will report back in a month or so to let you know how it turned out.
Lap Chong
1.15% Kosher Salt
6.0% Soy sauce
0.25% #2
0.10% Five spice powder
0.2% Fresh garlic
6.0% Mirin
0.20% black pepper
10.5% white sugar
Fatty pork shoulder cut into 1" cubes and partially frozen, chopped into 1/9-1/4" dice, seasoned and mixed, refrigerated vaccum for 48hrs, stuffed into hog casing, hung and air dried at 70 degrees at 30% humidity for 3 days, then hung and dried at 50 degrees with 80% humidity.
The recipe above is what I went off of but made a few changes. Instead of hand dicing my meat I used my grinder with a 10mm plate. I did hand dice the fat and add it to the meat mixture. I also used red sichuan peppercorns instead of black pepper and used a corn whiskey instead of mirin. I made a change in my drying times and humidity. I dried the sausage for 2 days at 70degree with 50% humidity and cold smoked on the 3rd day for 8hrs then hung it in my curing chamber. I will report back in a month or so to let you know how it turned out.
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