Chinese Lop Chong

[NePaSmoKer]

These are going to Nola.

Undecided yet if i want to use sheep casings or hog   :-\

This is a Poli recipe. Please refer to his site for the process.

CAUTION THIS RECIPE USES CURE #2


Ingredients follows top left.

5 T sugar
1.5 T pure salt
1 t cure #2
1 t white pepper
2 t Five spice powder

Bottom left (hard to see)

1/4 cup Datu Puti soy
1/4 cup rice wine

Note: you can sub the rice wine for Gin.



Add the liquid 1st. Mix well with 5 lbs of fresh ground poke.

I'm going to put all the dry into a shaker for mixing into the meat.

5 lbs fresh poke. Going to be mixed by hand.



This is the soy i used in this recipe.

[Gafala]

Looks good so far.

[NePaSmoKer]

All mixed and ready for a 24 hour fridge time.




Will re mix at 12 hour and at 24 just prior to stuffing. Mix should darken some while the flavors come together.

[Saber 4]

Watching closely and getting sadder and sadder by the day that we can't join the fun in NOLA this year.

[Tenpoint5]

Go with the sheep casings. That way there's more for Kynola and myself!! The others are coming in a day after we is!

[NePaSmoKer]

Had to install my sausage rod before i started stuffing. Got the dowel cut and wiped down with vinegar, gotta re locate some of the larger containers, got sheep and hog casings soaking. Soon to stuff.

Looks crooked but its straight. I can prob hang 10 lbs on it. Got a fridge fan to keep air circulating....I'm ready

[Tenpoint5]

That should work for the little sausages real well.

[NePaSmoKer]

The Lop Chong sticks are done. Was wanting darker red but guess not.




This is the collagen casing.



Sheep casing.

[SiFumar]

Looks good! Did you prefer one casing over the other?