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Eastern style curing...

post #1 of 2
Thread Starter 

Decided it was time to try something new, went with a Sichuan Lap Cheong. A minor adjustment to an online recipe to get the salt in a safe range, 24 hours fermentation, followed by a 10 hour smoke over oak and cherry.


After 40% weight loss ~75 RH @ 55-60 F

Sliced Shots


Lap Cheong hanging with some Chorizo


a Lonely Lomo...

post #2 of 2
Thread Starter 

Recipe if any one wants to try it.


salt 2.20%
sugar 2.67%
cure #2 0.19%
chinese cooking wine/sherry 3.15%
soy sauce 5.00%
chili powder 1.60%
schezuan pepper 0.48%
5 spice powder 0.10%

Starter culture

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