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:
- 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.
