Drywors

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.
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