Salt: Use table salt, kosher salt, or sea salt. Salt helps carry out the flavors and protect dampness by avoiding water decline. Moreover, it is critical in extending the shelf life of the sausages. 1.Coarsely chop or grind the pork (8mm plate), separating the Extra fat from your belly pork, https://judahcoxel.ageeksblog.com/31050950/lapchiong-halal-fundamentals-explained