Beef (cut into strips 3cm thick or 3 fingers thick)
Lemon Pepper
White Pepper
Black Pepper
Salt
Worcester Sauce
Coarse Dhana
B. Bq. Spice
Red Chillies (fine)
Brown Sugar
Brown Vinegar to cover meat
1 tblsp Crush Garlic

Method

1. Mix all ingredients together
2. Cover meat with mixture and let stand for 3 days turning meat every day
3. Hang to dry

SALTED MEAT

1 Beef Leg (back leg) Options : Salted Meat Spice
1 Raw egg Coarse Salt 3 handfuls
1 Box saltpeter add more if required
5 Ltrs water
Syringe

Method

1 Add salt to water stir in saltpeter
2 Place whole egg in water, if it rises to the top, water is set to use. If not add more salt.
3 Take syringe and draw some salted water into the syringe and then inject it into the meat. The meat will start blowing up.
4 When the meat has blown, place the meat in the remaining salted water.
5 Marinate for a few days.
6 Boil in plain water.
7 DO NOT COVER WATER TO THE TOP OF THE MEAT

POLONY

Ingredients

7.5/10kg Meat )
2.5kg Fat ) Put through Mincer once

1 kg Polony Spice
40g Cayenne Pepper
50g B.Bq no salt spice
80g Fresh ground Garlic
1 Bunch green Dhana
1 cup Green Chillies Grounded
2 x 8kg Ice cold water
Plastic Casing

Method

1 Add all spices and water to meat
2 Put through mincer twice
3 Fill the Polony cases one at a time
4 Boil a pot of water
5 Place Polony in the boiling water to cook till the polony surfaces to the top.
6 Remove from water and let it cool completely then freeze.

Spices available at Golden Spice together with the casings