Lap Cheong

Here are a few things you might find useful when making Lap Cheong

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

This recipe was adapted from Authentic Cantonese Sausage, at home – YouTube

Print Recipe
5 from 1 vote

Lap Cheong

An Air Dried Cantonese Style of Sausage
Prep Time1 d 2 hrs
Drying time3 d
How much do you want to make? 1000 grams

Ingredients

  • 700 g lean pork finely chopped by hand
  • 300 g pork back fat diced into small cubes, blanched, and candied
  • 60 g granulated table sugar plus extra for the candied backfat
  • 25 g salt
  • 3 g Insta cure #1
  • .5 g ginger powder
  • 30 ml light soy sauce
  • 2 g msg
  • 15 ml whiskey plus a little extra for the wash
  • 60 ml water added at the end when the fat and lean are combined
  • 22-24 mm sheep casing

Instructions

Day 1

  • Clean your meat of any sinew or silver skin and finely chop the meat into small pieces by hand. (If you use a grinder grind on a 6mm plate)
  • Add the rest of the ingredients to the finely chopped meat and mix well to combine. Cover and refrigerate overnight.
  • Cut the fat into small cubes by hand (5 mm x 5 mm) and blanch in boiling water for 2 minutes. After 2 minutes rinse in cold water.
  • Candy the blanched back fat by adding sugar to a small bowl, next add a layer of blanched fat, top it with a layer of sugar. Repeat this process till you are out of back fat. Cover and refrigerate overnight.

Day 2 – 5

  • Rinse off the sugar from the fat and let it drain for 5 minutes.
  • Add the candied back fat to the cured/marinated meat and add the water that the recipe calls for. Mix well to combine. The mix will seem a little sticky once you are finished.
  • Prepare the sheep casing by soaking in water for a least 30 minutes
  • Stuff the mince into your casings, prick with a sausage pricker. Dip the sausages in a whiskey or strong alcohol bath to clean them off. Hang to dry.
  • When it comes to drying I place the sausage in my smoker set to 90f for 24 hours. You can also use a dehydrator or an oven for this step
  • After 24 hours remove from the smoker or dehydrator and hang in an open, sunny, and breezy area for 3 more days to continue drying.
  • Your lap cheong is ready to eat. Store in a vacuum sealed bag in the refrigerator. To eat, pan fry the lap cheong and add it to your favorite dishes. Enjoy

We are Amazon Affiliates which means if you happen to buy something from Amazon after clicking one of our links we get a tiny percentage. This happens at no cost to you and really helps us offset the costs of running this site. Thank you in advance.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Fuet Salami

Jump to Recipe Print Recipe Post Views: 124 Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 35F) during the grinding processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your
Read More

Duck Salami

Jump to Recipe Print Recipe Post Views: 163 Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 35F) during the grinding processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your
Read More