Salt: Use table salt, kosher salt, or sea salt. Salt aids convey out the flavors and preserve humidity by blocking drinking water loss. Moreover, it is essential in extending the shelf life of the sausages. ​Lap Cheong is amongst the oldest known cured sausages (courting again to 580 BC – https://lapchiongtausi69257.pages10.com/the-5-second-trick-for-lapchiong-dimasak-apa-67447066