No salt, no cure? Just a Hog casing? Anything to protect it while it hangs? You know it is ready when? I will assume it has to stay above freezing?
Pork mince, about 15% fat content. Salt, sweet chilli for colour, Hot chilli for heat, some fennel seeds for flavour and Rose wine. Into natural casings, hung in the shed for 3-4 weeks. Curing time depends on air temp over the period. Simple as that... Note well, my dad is old school, he uses no scales or set ratios, in his shed, a handful is the certified unit of measure