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    Lap Chong

    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.
    Attached Files

    #2
    I like

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      #3
      I just bought some at Costco.

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        #4
        Originally posted by chino View Post
        I just bought some at Costco.
        What does it taste like? From what I read its slightly sweet? Most recipes call for mirin or baijiu which is sweet grain alchohol.

        Sent from my SM-N950U using Tapatalk

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          #5
          It tastes very good. It's just right to me.

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            #6
            I get it a super H mart or Ranch market. I like it.

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              #7
              Very cool

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                #8
                Yummy

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                  #9
                  its ready

                  It took a little over 3weeks to reach 40% weight loss. The flavor is great! Slightly smokey, great pork flavor with a little spice coming from the szechuan pepper corns.
                  Attached Files

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                    #10
                    oh man that looks killer

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                      #11
                      Originally posted by BuckRage View Post
                      oh man that looks killer
                      Thanks!

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