Eastern style curing...

Discussion in 'Curing' started by cdn offroader, May 31, 2016.

  1. 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...

     
  2. Recipe if any one wants to try it.
    salt2.20%
    sugar2.67%
    cure #20.19%
    chinese cooking wine/sherry3.15%
    soy sauce5.00%
    chili powder1.60%
    schezuan pepper0.48%
    5 spice powder0.10%

    Starter culture
     

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