Here is the final stage of the curing process that I used in making this chorizo. I am now calling it Dumaguete Chorizo since I have modified the original recipe and added some flavors distinct from the Cebu Chorizo. I hope non-Filipinos will learn to like this flavor which is totally different from the Mexican chorizo in taste and texture. This chorizo is not too sweet, balanced with a little bit of saltiness and the aftertaste of half dozen spices lingers in your mouth and the pleasant aroma of hickory smoke. The comments from those who have tasted it is just so encouraging and so I will be making more in the days to come as well as make other variations in meat and spices and the curing process.