Help Please - Vietnamese Links

Recipes for all sausages

Help Please - Vietnamese Links

Postby Dingo » Sat Oct 19, 2013 1:50 pm

So it was a sad day that i found myself watching Guy Fieri's Diner, Drive-Ins & Dives...only to have my interest piqued by a couple of Korean guys making a Vietnamese link that they integrated into their special fried rice...
I've scoured the interwebamagigy and come up emtpy :evil:
So it is that i hope you fine ladies & gentlemen could offer advice/opinions/experience/comments on the following;

Vietnamese Links

Hand diced pork shoulder
White Sugar
Soy Sauce

Then they added a special marinade;

Star Anise
left to soak for 1 year!

After casing, they were left to bloom overnight and then baked @ 160F for 12-24hrs

So the obvious questions are;

% for the sugar/salt/soy?
quantities for the marinade? I don't plan on taking a year to make the marinade...but i might throw a couple of weeks at it.
I'm thinking there should be some some curing salt added..

let me know what you think :?:
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