INGREDIENTS

• 7.5 kg venison, 2.5 kg beef body fat
• 100 g coarse salt
• 10 g ground allspice
• 10 g ground coriander
• 5 g ground gloves
• 10 g grated nutmeg
• 15 g freshly ground black pepper
• 300 ml grape vinegar
• Size 22/24 lamb casings

METHOD

1. Cut the meat, fat into 5cm cubes and mix together with all your spices. Mix thoroughly and refrigerate overnight.
2. Make sure your mix is pretty firm, then mince through no.8 plate and stuff into the casings.
3. Cut the sausage into 65cm lengths and fold in half gently squeezing the midpoint to allow you to hang on the hook.
4. Now hang the dry sausage in your KK11 Biltong Chamber without it touching the drip tray.
5. Set your unit to 20-25 degrees, timer on and manage daily until you have reached your desired consistency.
6. Dry Sausage should take 72-96 hours – don’t stuff your casings too much – remember the secret is to keep it thin to make your turnaround time faster.