Recipes

Yield: 10 kg / 22 lbCasing: Sheep 22-24 mm, Pork 28-30 mmCooking Temp: 71°C / 160°F Ingredients: Pork shoulder: (with fat) 1 kg / 2.2 lb Pork back fat (86/14): 1.8 kg / 4 lb Coriander seeds, toasted & crushed: 100 g / 7 Tbsp Coarse black pepper: 50 g / 5 Tbsp Ground cloves: 50

Limpopo Wagon Wheels PREP TIME4 Hours SERVESHungry Eyes SUITABLE FORKeto & Gluten Free INGREDIENTS 7.5 kg Beef and 2.5 kg sheep tail fat 100 g Coarse salt 10 g Ground allspice 10 g Coriander 15 g Freshly ground Black Pepper 100 ml Worcestershire sauce 200 ml Vinegar 10X1 kg salami casings #43 METHOD Using a

Preparation Ingredients Preparation Instructions

Preparation Instructions Cut the beef across the grain into 5mm think slices. Mix the Worcestershire, soy sauce, honey, and salt until well combined. Place the beef and marinade in a sealable plastic bag. Mix well. Marinate in the fridge for 12 hours or overnight. Drain and then discard the marinade. Place the marinated beef evenly

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

adapted from greedyferret.com Ingredients Meat Curing spice mix Preparation Instructions Instructions