Chiliesque Mini-Sausages are done by the same recipe as “Chiliesque Salamini”, but with hog instead of sheep casings. The dry-curing process lasted around five weeks. On 4244 gr. of cut into 2-3 inch.boston butt, I gave 2.55% sea salt, 0.25% cure#2 and the same amount of crushed red pepper, 0.05% dried oregano, 0.3% dextrose, 1.2% chili powder, 0.3% garlic powder, and as much Bulleit Bourbon as made sense. After night in fridge, everything went through 5mm plate, received F-LC and water before sausages retired for the 3 days of drunkenness of fermentation. Then – in the “curing chamber”. Weight loss came to 45%.