Servings |
14kg |
|
|
Variations:
Many purists prefer not to add the cubed spek with the meat before mincing.
They prefer to add it during the mixing process.
In this case make sure that your spek is finely cubed.
NOTES:
In the biltong maker thin sausages will take 3-4 days to dry.
Under the rafters it will take longer and watch out for the flies!