Eben adapted a recipe by Recipe by Diedrich van Nieuwenhuyse
50 Fat Trimmings
20kg Ou trimmings
Strong spice like roast onions.
Mix with a ribbon mixer.
Keep as cold as possible, fill into hock casing. Keep temp at < 0 deg C. As cold as possible is the secret.
Hot smoke (70 deg C). As soon as it reaches 70, out!
Open smoker and check. If it is too dry, steam for 10 minutes.
- Adapted from an old recipe: 50% MDM/ sausage meat trimmings and 50% fat