Cantonese sausage, fridge-dried

Combine one part pork shoulder and one part pork belly; cut the skin off the belly.

Slightly defrost the frozen pork so it is firm, cut into thick strips, then into thin slices (not ground), about 30 minutes for 2 kg.

Mix 40 g salt, 130 g sugar and 1.5 tsp red yeast powder, then 40 g soy sauce and 60 g high-proof, neutral alcohol.

Pour over the meat and mix by hand until well combined; refrigerate 2 hours.

Rinse the salt off the lamb casings and soak them in clean water.

Thread a casing onto the stuffer tube to the end, tie a knot to close it, and wet it so it does not dry.

Pack the meat tightly into the stuffer to avoid air pockets; press evenly, and at each length pinch and tie with rope (twisting does not work with sliced meat).

Prick air bubbles with a toothpick; hang on a drying rack in the fridge uncovered for 10 to 15 days, until the surface is completely dry.

Store in a sealable bag: two months in the fridge, six months in the freezer.