Here are a few things you might find useful when making Lap Cheong
- High Quality Natural Casings (AA Grade)
- Iodophor Sanitizer
- Knives for processing meat
- Sausage Pricker
- Insta Cure #1
- 4 tray dehydrator
- Custom Cutting Board (Use discount code 2GUYS15 at checkout for a sweet discount)
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.
This recipe was adapted from Authentic Cantonese Sausage, at home – YouTube
- 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
- 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
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