Don't make the mistake I did. At 125 degrees at 48 hours, the meat became too dry, was concentrating on the fat too much as it was still very moist and jiggly. I suspect the heat is too high. Try to make the meat not quite jerky and being a bit moist. Better to error on the side of caution and let it be a bit too moist and let it hang and air dry to finish off. Everyone's dehydrator is going to be different, suggest to check after a full 24 hours of drying time and check every 2 hours until the meat is finished the way you like. Hang dry for the next few days for final drying.
Nice. Can this process be used to dry and cure lap cheon? I also have the same situation, living in a hot and humid weather country. I make lap-cheon only in november, december and january when the temperature drops to around 24o Celcius during the day and humidity drops to 70 %.
Absolutely you can. In fact, I already done it a few times and just as lap yuk, and without exaggeration, the results in flavor and texture are 99% the same as the commercial ones. I've been already had the lap cheon videos in the editing room for months but procrastination has kept me from finishing it. Soon I'll publish them.
Normally I just lay them on the tray, but as they dry they get the marks of the mesh where they are rest on. It's just a aesthetic problem, it doesn't affect the flavor at all. I have also tried to hang them but because my dehydrator is not that tall, I was limited to make very short sausages only, and the hanging was a little bit too much work for me, so I only did it once. In what country do you live in?
I'm not a microbiologist, so I'm just guessing that only heat above about 80°C can cook it. Subjecting the meat to heat below that temperature, salt or dehydration won't kill all microbes that can make you sick.
I used brown sugar, it's a loose type. I have seen that the American type, Domino brand, it's a little bit sticky like wet sand. I'm sure it won't make a big difference if you use white sugar.
I'll assume your question is: "Does it work without Tender Quick?", the answer is: "I don't know. I have not tried." If you get to try it without TenderQuick, please let me know the results. Thanks.
Human has been curing meat for very long time.. They just use salt. I made mine with salt and hight % alcohol and it works no need for other chemicals 👍 good luck in the kitchen 🙏❤️
@@chinadiaspora5742 40%. Something like a spirit liquor, like Gin, or vodka. These are readily available here in the West. You can probably obtain a high-percentage rice spirit liquor. Shouldn't be less than 40% and not more than 70%.
I really don't know. These meats were meant to be just air dried. I'm using the least heat possible 41°C. I guess you can try that way too, using the lowest heat possible, because otherwise it would be cooked instead of just dried.
You are right Hongpakfoo, I forgot that wine is one of the ingredients. It would be nice if someone can test if lap yuk can also be made with a non-alcoholic substitute for wine.
I have not yet been diagnose for cancer, might happen someday, who knows. Sun definitely causes cancer, but I won't ask you if you got diagnosed for cancer yet. Nitrite and nitrate have been widely used in USA, Europe and Asia on preserved meat for over a century. I guess there must be more cancer cases related to the sun than to these sodiums.
Don't worry, focus on the method I'm showing here, forget about the aesthetics because I'm a third world guy as most of humanity right now. Sorry for not providing you with all the cleanliness and elegance you deserve. :-P
@@chinadiaspora5742 being "a 3rd world guy" does not preclude you from having a clean fridge. The harmful bacteria therein can do damage to anything you store, and food will go off more quickly because of bacteria present. I know it's easy to dismiss such comments and give a sarcastic reply, but honestly? This can affect your health, slowly, through the food you consume. It LOOKS fine, it TASTES fine, surely then, it IS fine?? Not always so. Food can be affected, AND IN-fected with harmful bacteria lurking in your fridge. Please accept this criticism in the spirit in which it is given. I am a cook of 40 years' experience, with a recognised certificate of food hygiene, and culinary Health & Safety. Please, hot soapy water, wipe your fridge. Take care.
@@alexandraabraham6698 When someone tells you "Yuck", I think replying with a sarcasm is a valid answer, because I don´t consider a simple "Yuck" to be a criticism, it seemed childish, it did not contribute anything and only seemed to troll, offend or focus in something not related to the matter. Don't worry, I have a western education up to college, and have worked in restaurants also, so I'm aware of most of the concepts of microbes, hygiene, contamination, etc. but you have to understand that the reality of the world is that most of the people in our houses we can not follow to the letter every aspect of everything, maybe because we are semi-lazy or we don't have that natural ability or the money to do that many things even though we know they are better. But remember that these TH-cam videos are people teaching people, we are not Certified Institutions teaching people, so you'll have to accept all the imperfections you see. ***P.S : Months ago we threw away that 20 years old fridge, we have a new one. It's not as sanitized as you'd like but it is how it is :-P
Don't make the mistake I did. At 125 degrees at 48 hours, the meat became too dry, was concentrating on the fat too much as it was still very moist and jiggly. I suspect the heat is too high. Try to make the meat not quite jerky and being a bit moist. Better to error on the side of caution and let it be a bit too moist and let it hang and air dry to finish off. Everyone's dehydrator is going to be different, suggest to check after a full 24 hours of drying time and check every 2 hours until the meat is finished the way you like. Hang dry for the next few days for final drying.
That's why you must add the rice wine first and after that you can now add the other ingredients.
Thank you I will make some soon, I love lap yup
Дуже смачно виглядає, обов'язково спробую ❤❤❤
This is quite astonishing :) Thanks for sharing.
This flavors be treasures of China, thanks for share us.
Thanks for sharing it's really good and easy to do it.
Appreciated greatly for sharing.Enjoy!
Thank you for sharing !!
Thanks to you for commenting. :-D
Hello, can you please make Yun chang (膶腸)
You made hungry again 🤗
How much do those dehydrator go for?
You mean the price of the dehydrator? My English is not so good. If so, then it is around US$200.00 in Amazon
Looks amazing!
Nice share! Thanks!!
It must be delicious.
Great video and recipe.
Which brand of plastic bags did you use?
Thanks. I think it is Glad 1 gallon freezer bags.
Thanks! Btw can I use other liquor?
It’s like a thick cut bacon jerky.....drools
Nice. Can this process be used to dry and cure lap cheon? I also have the same situation, living in a hot and humid weather country. I make lap-cheon only in november, december and january when the temperature drops to around 24o Celcius during the day and humidity drops to 70 %.
Absolutely you can. In fact, I already done it a few times and just as lap yuk, and without exaggeration, the results in flavor and texture are 99% the same as the commercial ones.
I've been already had the lap cheon videos in the editing room for months but procrastination has kept me from finishing it. Soon I'll publish them.
Thanks for your reply. Did you put the lap-cheon laying on the trays or did you hang them up from the top tray?
Normally I just lay them on the tray, but as they dry they get the marks of the mesh where they are rest on. It's just a aesthetic problem, it doesn't affect the flavor at all. I have also tried to hang them but because my dehydrator is not that tall, I was limited to make very short sausages only, and the hanging was a little bit too much work for me, so I only did it once.
In what country do you live in?
I am curious it was salty seasoned and dehydrated 3 days and then how is it still raw and not to eat it.
I'm not a microbiologist, so I'm just guessing that only heat above about 80°C can cook it. Subjecting the meat to heat below that temperature, salt or dehydration won't kill all microbes that can make you sick.
Not hot enough to kill all the germs and parasites associated with pork.
What kind of sugar do you use? It’s brown sugar?
I used brown sugar, it's a loose type. I have seen that the American type, Domino brand, it's a little bit sticky like wet sand.
I'm sure it won't make a big difference if you use white sugar.
China Diaspora thank you so much, I will make some when my dehydrated machine came.
why is it the chinese traditional ham not works in tropical weather can you explain pls?
It’s work with out tender quick?
I'll assume your question is: "Does it work without Tender Quick?", the answer is: "I don't know. I have not tried."
If you get to try it without TenderQuick, please let me know the results. Thanks.
Human has been curing meat for very long time.. They just use salt. I made mine with salt and hight % alcohol and it works no need for other chemicals 👍 good luck in the kitchen 🙏❤️
@@jonihoang4763 Hi, thanks for commenting. May I ask what is "hight % alcohol"?
@@chinadiaspora5742 40%. Something like a spirit liquor, like Gin, or vodka. These are readily available here in the West. You can probably obtain a high-percentage rice spirit liquor. Shouldn't be less than 40% and not more than 70%.
add the rice wine first
Can i use oven turn on warm instead ?
I really don't know, but it's sure worth trying.
I really don't know. These meats were meant to be just air dried. I'm using the least heat possible 41°C. I guess you can try that way too, using the lowest heat possible, because otherwise it would be cooked instead of just dried.
Can you do it with any other meat cus I'm Muslim?
Yes, I'm sure you can. I'll try with duck meat someday soon. But of course, the recipe may vary I guess.
asian stallion -as muslim you cannot enjoy the goodness of lup yuk cos you need rice wine to marinate the meat what ever type you will use
You are right Hongpakfoo, I forgot that wine is one of the ingredients. It would be nice if someone can test if lap yuk can also be made with a non-alcoholic substitute for wine.
Well ahmed, you can try in your heaven. Because all harom things in the world become halal in heaven, just be patience.
這幾條臘肉做了半個月才完成，太浪費時間了，不值得去效仿。
Lmfao. Hahahahahahahahaha.
Please try not to eat so much fat, my cousin had blood clot can't walk.
fat from meat is not the culprit here. The worst thing is carbohydrates and sugars.
電烤的和煙薰的味道就不一樣 中國人都知道
Nitrite and nitrate . Did you get diagnose for cancer yet ?
I have not yet been diagnose for cancer, might happen someday, who knows. Sun definitely causes cancer, but I won't ask you if you got diagnosed for cancer yet.
Nitrite and nitrate have been widely used in USA, Europe and Asia on preserved meat for over a century. I guess there must be more cancer cases related to the sun than to these sodiums.
You can't make bacon without nitrites. If you ever ate beef jerky, salami, bacon or any other cured meat, we could ask the same for you.
Look good but to much fat...be careful with cholesterol.
Thank you. You're right. I don't like that much the fat either, but I have to say my parents love the fatty parts. :-D
Tell them it not healthy.
Dragonf
Your fridge. Yuck.
Don't worry, focus on the method I'm showing here, forget about the aesthetics because I'm a third world guy as most of humanity right now. Sorry for not providing you with all the cleanliness and elegance you deserve. :-P
@@chinadiaspora5742 being "a 3rd world guy" does not preclude you from having a clean fridge. The harmful bacteria therein can do damage to anything you store, and food will go off more quickly because of bacteria present. I know it's easy to dismiss such comments and give a sarcastic reply, but honestly? This can affect your health, slowly, through the food you consume. It LOOKS fine, it TASTES fine, surely then, it IS fine?? Not always so. Food can be affected, AND IN-fected with harmful bacteria lurking in your fridge. Please accept this criticism in the spirit in which it is given. I am a cook of 40 years' experience, with a recognised certificate of food hygiene, and culinary Health & Safety. Please, hot soapy water, wipe your fridge. Take care.
@@alexandraabraham6698 When someone tells you "Yuck", I think replying with a sarcasm is a valid answer, because I don´t consider a simple "Yuck" to be a criticism, it seemed childish, it did not contribute anything and only seemed to troll, offend or focus in something not related to the matter.
Don't worry, I have a western education up to college, and have worked in restaurants also, so I'm aware of most of the concepts of microbes, hygiene, contamination, etc. but you have to understand that the reality of the world is that most of the people in our houses we can not follow to the letter every aspect of everything, maybe because we are semi-lazy or we don't have that natural ability or the money to do that many things even though we know they are better.
But remember that these TH-cam videos are people teaching people, we are not Certified Institutions teaching people, so you'll have to accept all the imperfections you see.
***P.S : Months ago we threw away that 20 years old fridge, we have a new one. It's not as sanitized as you'd like but it is how it is :-P