Lap Cheong - Fermented

Lap Cheong a dried, hard sausage usually made from pork meat and a high content of fat. The Chinese name for sausages is “Lap Chong” which means the “winter stuffed intestine” or “waxed intestine” because “chong” not only means “intestine” but also “sausage”. This sausage is normally smoked, sweetened, and seasoned. It is used as an ingredient in many dishes in some parts of southern China, including Hong Kong and countries in Southeast Asia. It is for example, used in fried rice, noodles and other dishes. Chinese sausage formulations are unique, based on a long tradition. Ingredients such as monosodium glutamate, soy sauce and sugar are added to the sausages in very high levels. The addition of selected Chinese rice wines or even scotch or sherry are common for certain quality products. This is a semi-dry, fermented version of the sausage.

Pork butt1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose5.0 g1 tsp
Sugar60 g4 Tbsp
Soy sauce30 ml2 Tbsp
Chinese rice wine15 ml1 Tbsp
Cinnamon2.0 g1 tsp
Monosodium glutamate2.0 g1/2 tsp
F-LC or LHP starter culture0.25 guse scale
  1. Grind pork and back fat through 3/8” (10 mm) plate. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  2. Mix all ingredients with meat.
  3. Stuff firmly into 18-26 mm (3/4-1”) hog or sheep casings. Form 5-6” (15 cm) long links.
  4. Ferment at 38º C (100º F) for 24 hours, 90-85% humidity.
  5. Gradually increase the temperature until the sausage reaches 60º C (140º F) internal temperature.
  6. For a drier sausage: dry 2 more days at 22-16º C (70-60º F), 75-65% humidity, or until desired weight loss has occurred.
  7. Store at 10-12º C (50-53º F), 65% humidity.
Chinese are fond of using MSG (monosodium glutamate), but it may be removed from the recipe.
If using lean pork or lean pork trimmings add 30% of back fat. If using smokehouse, dry sausages without smoke.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages