Yield: 10 kg / 22 lb
Casing: Sheep 22-24 mm, Pork 28-30 mm
Cooking 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 g / 3 Tbsp
• Brake tail pepper: 80 g / 4 Tbsp
• Non-iodized salt: 120 g / 8 Tbsp
• Coriander sugar: 80 g / 4 Tbsp
• Brewed white vinegar: 400 ml / 13.5 fl oz
• Ice-cold water: 1.2/3 cups

Method:

1. Steps:
   • Chill all meat, fat, spices, and casings.
   • Toast coriander seeds and crush roughly.
   • Combine the meat, fat, and spices and rest for 30 minutes in the fridge.
   • Flush out casings for an even filling.
   • Mix in vinegar and cold water slowly until sticky bind forms.
   • Stuff into 22-28 mm casings and twist or form a spiral.
   • Rest overnight at 0-4°C / 32-39°F.
   • Braai or grill until internal temperature reaches 71°C / 160°F.

Pro Tip: Toasting coriander is the secret to that signature South African aroma.