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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › Bacon › Chinese Bacon

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Chinese Bacon (Read 446 times)

May 7^th, 2026 at 8:56am

Derek Offline
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I watch a lot of Chef Jon, but this one caught my eye. Not sure I would hang it in a tree though.

The Chinese Bacon is in the first part of the video. I have read you can replace the alcohol with Vodka.

https://www.youtube.com/watch?v=LJQKprg3qGM

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Reply #1 - Jul 26^th, 2026 at 3:37pm

Derek Offline
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EDIT

Today I started the first batch of this Chinese Bacon or as it is called in Cantonese - Lap Yuk.

I varied Chef Jon’s recipe a little.

Ingredients
Four pork rashers
1/4 cup vodka
3/4 cup soy sauce
2/3 cup sugar
1 1/2 teaspoons salt
1 star anise
1/2 thin cinnamon stick
1 teaspoon whole Sichuan peppercorns

They are now marinating for a 24 hour period and I will turn them a few times. Unlike the video above I intend to hang them in my curing chamber. Drying time should be 3 to 4 days but will see how they go.

I am thinking this will be great as the base ingredient of a Chinese style fried rice.

IMG_6344.jpeg (132 KB | 29 )

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Reply #2 - Jul 26^th, 2026 at 5:04pm

Bear Offline
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Interesting nice looking bacon.

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Reply #3 - Jul 27^th, 2026 at 1:01pm

Derek Offline
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I decided to scrap this. Have further researched it online and doing it this way will leave it open to botulism due to no curing salts. The alcohol is designed to sanitise and prevent it but in a different way

Will be one for a future time when I am more comfortable with the process.

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