LUP-CHEONG / Chinese Dry Pork Sausage Recipe

LUP-CHEONG / Chinese dry pork sausage, Dried sausage type, coarse mixture

Indigenous meat product of China


Raw materials: (calculated for 10 kg batch)

60.00 % Lean pork meat (90/10) 6.000 kg

40.00 % Pork belly without skin (60/40) 4.000 kg


(per kg raw materials) (total for 10 kg)

15.00 g Common salt (refined) 150.00 g

15.00 g Sugar 150.00 g


(per kg raw materials) (total for 10 kg)

10.00 g Soy sauce 100.00 g

2.00 g Rice wine 20.00 g

1.00 g Ginger, ground 10.00 g

0.50 g Cinnamon, ground 5.00 g


CUT –Meat and belly into small pieces, keep at –2°C

MIX –Raw materials, additives and seasonings

GRIND –Mixture 5 mm

STUFF –Natural pig casings (26 mm)

PORTION –Link into sausages of desired size (60-100 g)

DRY –(SMOKE) +60°C for 24-48 hrs., another 48 hours +45-50°C

KEEP –In a dry and cool place (if possible vacuum packed)

Gunter Heinz & Peter Hautzinger – Meat Processing Technology


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