www.sausagemaking.org

Not a recipe as such as no quantities but you should be able to work something out.

I had the gf's folks around for dinner at the weekend and as her mum is a coeliac I thought I'd try and replicate a chinese sausage flavour by curing some pork using similar ingredients as you would in a lap chong but with gluten free soy sauce. I ended up buying wheat free rather than gluten free soy suace though and so as she couldn't eat it I ended up eating it msyelf last night instead.

To the usual cure and salt I added soy sauce, five spice powder, brown sugar and rice wine (sherry could be a subsitute) and then cured a piece of loin in it for the usual time. Even if I say so myself it was very, very tasty. A nice bacon flavour that sat really well with the mild aromatics and spice from the five spice and other ingredients.

Give it a try if you're after something a little different. The chinese have been using the flavour combination for curing pork for hundreds, maybe thousands, of years so it must have something going for it.

Hi Josh,

There is an interesting thread on Lop Yuk or Chinese Bacon with a pictorial guide on Egullet.

Cheers. A great thread. Mine was nothing like that. It wasn't air dried for starters as I live in a brand new flat and have nowhere remotely suitable for hanging unfortunately, it was just like english back bacon with a chinese taste. I've seen that stuff for sale in chinatown though but have never nown what to do with it. Now I know I shall buy a block next time I'm in there.