Cabanossi Venison - 6 kg Pork (Meat 80% Fat 20%) - 5 kg Spek (Bacon) - 3.5 kg Water - 0.5 kg Crown Cabanossi Spice - 0.6 kg Fill into Crown sheep medium casing 1. Weigh off suggested meat and fat. Mince through a 13mm plate. 2. Add curing salt (pink powder) to water and add minced meat. 3. Mix well by hand and refrigerate overnight. 4. Add cabanossi spice to mince and mince again through a 4.5mm plate. 5. Place into a trespade filler and fil slowly into sheep medium casing. 6. Hang to dry until casing feels dry. 7. Dip for two minutes in Red arrow liquid smoke. 8. Hang in a biltong cabinet at max temperature for min 12 hours.