Lap Cheong

[hoity toit]

Can any one of my SMF folks advise me on making cold smoked Lap Cheong? Been wanting to make this for a while and there are so many variations out there I am not sure which direction to follow. So, thanks in advance for mentoring me in your process. I know it is a lot like making dried sausage that I am quite familiar and successful with. Just need to know the ups and down of different seasoning methods. I don't wish to fail on my first attempt doing it if you know what I mean. I plan on a 10 lb batch in the next few days. I have a pork butt already cut into frozen chunks for the grinder starting to defrost today in the frig.

HT

 

[hoity toit]

Well I have been winging it on the process since no response to the original post. I took 10-12 lbs of pretty fatty pork butt and ran half thru on a 3/8 grind and the remainder thru on 1/4" grind. I scoured the net for information and came up with a decent recipe from several sources. So many variations out there. So after the grind and the seasoning overnight I stuffed into 24-26mm sheep casings plus at the end I used one 26-32 hog casing. Most tied into 4-8" links. Washed off with warm water using a sprayer in my shop sink. Now they are in the "smoker" warming cabinet at 110* to start the drying/ferment process. Not sure if I should put a little smoke on these but I most likely will. I think it is one of those variations you can or cannot do. Kinda like whatever floats your boat because YOU ARE the sausage maker not the recipe, right? The exact mix I ended up going with is below.

10 lbs pork - 1/2 ground 3/8" plate - 1/2 ground 1/2" plate
Kosher Salt - 130g
Cure #2 - 2 tsp
Sugar - 270g - 1 cup
Light Soy Sauce - 135g - 1/2 cup
Chinese Five Spice - 20g
White Pepper - 10g
MSG - 12g- 2-1/2 tsp
SoJu neutral spirits - 2 cups (not to bad a drink either 40 proof)
1/2 tsp red star yeast
.........Below pic is what I used.
So now the meat has rested overnight in the frig and I stuffed them a couple hours ago, and did a quick warm water spray off of the stuffed casings and transported them to the waqrming cabinet (smoker- no smoke) at least yet at 90 degrees for the next 24 -36 hrs dependeing on what they look like. STAY TUNED because I have never attempted this before. Follow up the next day or so. If anyone out there has made this shoot me your method. I am open to all. More pic as we go along.

HT

 

[SmokinEdge]

In for the ride. I have a recipe, but have never made any.

 

[Redicans]

No help from me, but excited to see how it comes out!! I use store bought from time to time in fried rice. Definitely a unique flavor.

 

[BGKYSmoker]

Made it a few times.
10lb for first time making?
Start out with 2.5lbs as 10lbs is a hit in the $$ if it dont come out right.

 

[hoity toit]

In for the ride. I have a recipe, but have never made any.

I just posted another photo above. Did 12 hrs at 100 degrees with no smoke, now giving it a little cold smoke for 3 hrs then going to pull, weigh, and hang to dry losing 35% or more.

 

[hoity toit]

Made it a few times.
10lb for first time making?
Start out with 2.5lbs as 10lbs is a hit in the $$ if it dont come out right.

I had the meat already and not too worried about messing it up. In researching I found that there are hundreds of variations of this one product. I pretty much followed Ritek Kutas recipe from his book. All the recipes I have used from his book were good. If I do screw it up they become doggie treats. !

HT

 

[hoity toit]

In for the ride. I have a recipe, but have never made any.

Would you mind sharing your recipe?

HT

 

[SmokinEdge]

Would you mind sharing your recipe?

HT

Sure.
My notes say “not dried”

Lap Cheong:

1 Kg ground pork
2.5g) cure #1
10g) salt
10g) sugar
2 Tbs.) soy sauce
1 Tbs) oyster sauce
8g) fresh garlic (pressed)
2g) white pepper
1/4c) Vodka
7g) paprika
3g) onion powder
1 Tbs) rice vinegar.

 

[SmokinEdge]

I have another that I thought was interesting but again have never made it.

Hmong Sausage:

1 Kg) Course ground pork (70/30)
10g) salt
2) cloves fresh garlic minced
3g) black pepper
3g) white pepper
2 Tbs) fresh grated ginger
2) green onions chopped
2 Tbs) Chile garlic sauce
Juice of 1/2 lime
1 Tbs) fish sauce
40ml) red wine (sweet)
1 tsp) Chinese 5 spice.