Drywors
Ingredients
Meat
- 7.5kg venison, cut into 5cm cubes
- 2.5kg beef or lamb back or body fat, cut into 5cm cubes
Spice mix
- 10g ground allspice
- 10g ground coriander
- 5g ground cloves
- 10g grated nutmeg
- 15g freshly ground black pepper
Other
- 100g coarse salt
- 300ml vinegar
- Natural lamb casings (size 26/28)
Preparation Instructions
Instructions
- Mix the meat and fat together, then add all the spices and the vinegar. Mix well by hand and refrigerate overnight.
- Mince through a No.8 plate and then stuff into the casings. Hang in your drying room or cabinet until it has lost about 50% of its weight or is to your satisfaction.
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