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This is my first post and am excited to learn more...


So I have been thinking of making Chinese sausage and am confused on the curing process. Most of the Chinese sausages I have had are usually hard. I am assuming they dry cure it to get that affect. I am planning to use the recipe below and modify it with some add ons. I have made salami and chorizo so far that use bactoferm but what can I expect from just using the curing salt? Will it dry similarly? Is the drying process shorter? Will the sausage be as hard? If I am adjusting the recipe can I use bactoferm? Has anyone tried this... Any advice would be great... I will share the recipe as I go forward.

Ingredients:
5 lbs lean pork butt
3/4 lb pork fat
5 T sugar
1/4 cup thin soy sauce
1/4 cup chinese rice wine
1 tsp prague powder #2
1 tsp white pepper
2 tsp five spice powder

No extra salt?

Martin/

I am intending to add additional salt along with some other traditional spices like Chinese peppercorns and such. My questions comes from the curing process? Do I cure in the same humidity and temp as a salami or chorizo?

How did this sausage turn out..?