www.sausagemaking.org

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
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
Salt
Soy Sauce


Then they added a special marinade;

Star Anise
Cinnamon
Sake
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