Chinese Lop Chong

[BGKYSmoker]

Coming up.

Chinese Lop Chong.

Butt thawing. Will be cubing then a course grind 2x. Fat will be diced and mixed by hand.

lchongbutt.JPG

• BGKYSmoker
• Mar 24, 2013

5 Lbs pork butt
5 T sugar
1/4 cup thinned soy sauce
1/4 cup Chinese rice wine
1.5 T salt
1 t cure #2
2 t five spice powder
1 t white pepper
hog casings


If you cannot find Chinese rice wine you can sub with Gin. (Dont use cooking rice wine or rice wine vinegar)

BBL with more pics.

 

[jrod62]

 

[chef jimmyj]

Sounds like a good recipe. I love this Sausage, great addition to Fried Rice or just eaten like a snack stick...Dry Sherry is a good substitute for the Chinese Rice Wine as well...JJ

 

[BGKYSmoker]

Sounds like a good recipe. I love this Sausage, great addition to Fried Rice or just eaten like a snack stick...Dry Sherry is a good substitute for the Chinese Rice Wine as well...JJ

Yeah i seen you could use dry sherry. I dont have enuff rice wine so im using the Gin.

 

[BGKYSmoker]

Got 5 lbs poke butt ground 2x thru course plate.

Set aside
 

lch3.JPG

• BGKYSmoker
• Mar 24, 2013

My dry ingredients.

Left
sugar
white pepper

Right
salt
cure #2

Bottom
Chinese 5 spice

lch1.JPG

• BGKYSmoker
• Mar 24, 2013

Wet
Gin
Thinned soy sauce

lch.JPG

• BGKYSmoker
• Mar 24, 2013

Mix the dry in the poke 1st. Mix well

lch4.JPG

• BGKYSmoker
• Mar 24, 2013

Now the Gin & Soy

lch5.JPG

• BGKYSmoker
• Mar 24, 2013

lch6.JPG

• BGKYSmoker
• Mar 24, 2013

lch7.JPG

• BGKYSmoker
• Mar 24, 2013

Mix well again and place in bag or covered container (glass or plastic) in fridge overnight.

lch8.JPG

• BGKYSmoker
• Mar 24, 2013

Tomorrow i will stuff into hog casings and apply smoke for 3 hours at 160 until i get an IT of 140. Hang to dry for 5 days after smoking.

 

[kathrynn]

 

[roller]

I guess this is next !

 

[mike johnson]

Do you hang these in the fridge or in a kitchen/closet?

 

[BGKYSmoker]

Do you hang these in the fridge or in a kitchen/closet?

LOL

Think in the side pantry.

Might stuff tomorrow as its not been 24 hours yet.

 

[snorkelinggirl]

What size hog casings do you use for this?

 

[BGKYSmoker]

What size hog casings do you use for this?

28mm

 

[snorkelinggirl]

28mm

Thank you!!

 

[Dutch]

Rick- what are you thining the soy sauce with?

 

[BGKYSmoker]

Rick- what are you thining the soy sauce with?

Used water

And a few swigs of Gin 

 

[woodcutter]

Rick- what are you thining the soy sauce with?

Used water

And a few swigs of Gin 

Is the Gin for the sausage???? Or is it stuffing and grinding fluid?

 

[BGKYSmoker]

Is the Gin for the sausage???? Or is it stuffing and grinding fluid?

1 for the sausage

1 for the maker

 

[BGKYSmoker]

Got stuffed. No time tonight to smoke so tomorrow the Lop Chong will get smoke.

lopchng.JPG

• BGKYSmoker
• Mar 25, 2013

 

[sam3]

This looks real interesting Rick.

 

[BGKYSmoker]

Yeah Sam this is my 2nd time making this.

lchong33.JPG

• BGKYSmoker
• Mar 26, 2013

 

[sam3]

Yeah Sam this is my 2nd time making this.

lchong33.JPG

• BGKYSmoker
• Mar 26, 2013

What I like about it is, it's a good Cure #2 recipe to get my feet wet with.

Looks simple enough.