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 […]
