Difficulty: Medium - experience needed
Dietary guidance: g d
50 lbs caribou meat and 17 lbs organic animal fat we used beef fat
2 1/2 cups minced garlic
1 1/2 cups paprika (sweet)
3 ½ Tablespoons toasted fennel seeds
1 cup sea salt
3/4 cup freshly cracked black pepper
1/4 cup cayenne
½ cup ground anise
2 cups freshly chopped Italian parsley leaves
4 cups dry red wine
Pork casings, optional
1. Cut the meat and fat into 3/4" cubes, use shoulder and shank meat.
2. Toss the meat, fat, herbs and spices in a large tub. Cover and chill for 1 day. Cook a piece of meat in a frying pan. Taste and adjust salt and spice if necessary.
3. Grind using a coarse meat grinder. Pack in casings and vacuum pack or vacuum pack.