Drywors recipe

1.5 kg beef offcuts 80:20 ratio (80% beef, 20% fat)
45g Crown National Safari Drywors Seasoning 50ml Brown vinegar


Mince the meat with a course plate.
Add the vinegar to spices and mix together, let it stand for 10 minutes.
Add spice mixture to the mince, now mince the meat again with a fine plate.
Place in fridge for 2 hours.
Fit the casing to the sausage maker and start filling the casing, once done hang the drywors (it can take up to 4 days depending on the thickness of the sausage.)