Lap Cheong – Chinese Cured Sausage
Lap Cheong is a traditional Chinese cured sausage made from seasoned pork and pork fat. It is marinated with rice wine, soy sauce, and sugar, then air-dried or smoked. The result is a sweet-savory sausage with an intense umami flavor.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesCut the pork shoulder and pork belly into small cubes (approx. 1 cm). Mix all curing ingredients together and distribute evenly over the meat. Knead well and marinate covered in the refrigerator for 24 hours.
Stuffing and Tying
45 minutesStuff the marinated meat cubes into soaked pork casings (Ø 22-24 mm) and tie off every 10-12 cm. Pierce with a needle multiple times to remove air bubbles. Pre-dry for 12 hours at room temperature or in front of a fan.
Smoking
6-8 hoursPreheat the smoker to 60-70 °C and add lychee and apple wood chips. Hang the sausages and smoke at a constant temperature for 6-8 hours, until the casing turns a deep red color and the core temperature reaches 68-72 °C.
Post-drying
24-48 hoursHang the smoked sausages in a cool, well-ventilated place for an additional 24-48 hours. The sausage is ready when it feels firm and the surface has a slight sheen. Keeps in the refrigerator for up to 4 weeks.
Pro Tip
For an authentic texture, the ratio of lean to fat meat should be 7:3. High-proof rice wine (Baijiu) significantly enhances the characteristic flavor.
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