Eastern style curing...

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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

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• May 31, 2016

Sliced Shots

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• May 31, 2016

Lap Cheong hanging with some Chorizo

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• May 31, 2016

a Lonely Lomo...

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• May 31, 2016

 

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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