Steelchef,
here is a recipe I came up with for the chinese bacon (Lop Yuk). I used belly pork cut into long strips about half an inch thick. I think that because it uses nice fatty belly pork it would also mince nicely if you fancy tweaking it to make sausages. Hope this helps.
1kg belly pork (cut into long strips)
23g all-purpose curing salt
2 Tbs honey
50ml dark soy sauce
50g mollasses (I'm sure sugar would be fine if you don't have this)
75g demerara sugar
1 star anise (ground)
3 heaped teaspoons chinese five spice ( I know it sounds a lot but I rinsed off later on)
1/2 teaspoon dried garlic
1/2 teaspoon dried ginger
Mix all the ingredients together thoroughly, put into a ziplock bag in the fridge and massage once a day for four or five days. Remove from bag and rinse under the tap before hanging in the fridge to dry for about a week. Easy-Peasy!
Cut into chunks and add to soups, rice, noodles etc. (try to avoid eating it all raw after a few whisky's:wink:)
I made another batch a few weeks ago which I cold-smoked for 3-4 hours for extra deliciousness!
Now I'm only a beginner but if you're going to make sausages I would imagine you'd need to reduce the quantities above as technically its a recipe for a marinade/brine and so all of the ingredients don't get absorbed by the pork.
I wonder if this could be altered to make a fermented sausage?. It might become a bit sour due to the amount of sugar?
Anyway, This is one of my favourite recipes so far and it's great to have a few strips of this spiced pork in the freezer to tart up a lunch or supper.
Hope this helps
Ryan
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