Traditional Droewors Doy

Using 4.00kg beef and 0.45kg fat, pre-cool the meat to 2 degrees celsius. Mince meat through a 13mm plate. Add the dry ingredients of the sachet to the meat, mix and then add 70ml vinegar. Mix the entire mixture thoroughly and mince through 4.5mm plate. Place the mixture in a filler in such a way as to ensure that little or no air exists in the mix