I have been working on a Filipino Sausage that is called Longanisa. The version that I make uses a lot of Vinegar, garlic salt and pepper. I've made it as a fresh sausage. However when I speak to the old timer Filipinos, who made it back home in the Philippines, they swear that it has to be dried in the sun for several days before it is done. The old timers do not use any Cure. They claim that the high salt content and vinegar along with the garlic will keep the meat from spoiling. When I was 7 years old I remember my father making the sausage and placing it in a drying box on the top of our roof. He also did not use any Cure to his mix. He would take the sausage out of the refrig in the morning and place it in the drying box in the sun. At night he would collect the sausage and place them in the refrigerator. The next day he did the same thing. He dried it for 7 days. The sausage was great.
I have also read on the Wedliny Domowe sausage site that in the Philippines, Longanisa is often left to dry in the sun under certain conditions. Those conditions are not described and his receipe does not call for a cure.
If this is possible I would like to duplicate the process and not use any Cure. I do not plan to smoke the sausage. The sausage is usually fried and eaten. Am I overlooking/not seeing something? Let me know.