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

1. Mix the meat and fat together, then add all the spices and the vinegar. Mix well by hand and refrigerate overnight.
2. Mince through a No.8 plate and then stuff it into the casings. Hang in your drying room or cabinet until it has lost about 50% of its weight or is to your satisfaction.