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...
After 40% weight loss ~75 RH @ 55-60 F
Sliced Shots
Lap Cheong hanging with some Chorizo
a Lonely Lomo...
