Recipe by Smokai



  • 1kg Lean Mutton, Lamb or Goat with sinews removed
  • 250 g ground or finely chopped pork back fat
  • 20g sea salt
  • 6 cloves garlic, crushed
  • 4 tablespoons chopped fresh Coriander
  • 5 tablespoons spice mixture
  • Zest of 1 lemon finely grated
  • 2 Medium-hot red chillies finely chopped (optional)
  • ½ tsp Pink salt (optional but read the section on Cures)


  • 1/2 cup sweet paprika (Must be good quality its worth hunting around)
  • 2 tablespoons ground fennel seeds
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper (optional)
  • 3/4 teaspoon black pepper
  • 4 teaspoons soft brown sugar



Thoroughly chill meat and cut into 25mm cubes. Mix all the dry ingredients together including garlic.

Sprinkle over meat and mix thoroughly so all the dry ingredients has coated and stuck to the meat. Chill thoroughly again for two hours.

Grind meat twice through the fine plate in your mincer adding the fat gradually as you go to ensure even incorporation. Mix well until it becomes sticky. Stuff into thin sheep sausage skins/casings and link into 150mm lengths.

 Hang in your smoke house and follow smoking directions bellow.



Hot Smoked

  • 50 Deg C for 1 hour no smoke
  • 60 Deg C for 1 hour heavy smoke.
  • 75 Deg C Until an internal temp of 67 Deg C is reached, usually about 1 hour.

Eat straight away of plunge into iced water to arrest cooking and prevent shrinkage allow to dry and develop colour before refrigerating. Eat within 3 – 4 days.

 Cold Smoked

Allow to surface dry for two hours with all smoke house vents open.

The temperature should not exceed 30 Deg C throughout the entire process.

  • Less than 30 Deg C for two hours drying time to create a good pellicle.
  • Less than 30 Deg C for 3 hours light smoke
  • Less than 30 Deg C for 3 hours heavy smoke.

 Refrigerate immediately and eat within 1 week.