Rinse off the sugar from the fat and let it drain for 5 minutes.
Add the candied back fat to the cured/marinated meat and add the water that the recipe calls for. Mix well to combine. The mix will seem a little sticky once you are finished.
Prepare the sheep casing by soaking in water for a least 30 minutes
Stuff the mince into your casings, prick with a sausage pricker. Dip the sausages in a whiskey or strong alcohol bath to clean them off. Hang to dry.
When it comes to drying I place the sausage in my smoker set to 90f for 24 hours. You can also use a dehydrator or an oven for this step
After 24 hours remove from the smoker or dehydrator and hang in an open, sunny, and breezy area for 3 more days to continue drying.
Your lap cheong is ready to eat. Store in a vacuum sealed bag in the refrigerator. To eat, pan fry the lap cheong and add it to your favorite dishes. Enjoy