I prefer using a handbook sausage filler (sausage stuffer) for a far more efficient and faster procedure. These handy resources are readily available on platforms like Amazon. ​Lap Cheong is probably the oldest acknowledged cured sausages (courting back again to 580 BC – but remains not the oldest!) and it https://israeleoxdj.blogdanica.com/31844280/everything-about-lapchiong-adalah