Select good quality raw ingredients. Grind meat and backfat coarsely. Measure or weigh all ingredients.
Add meat to the curing mix and mix until tacky. Then add extenders and mix again.
Add the rest of the ingredients and mix until well blended.
Cure at room temperature for 8-10 hours or refrigeration temperature for 8-12 hours.
Stuff into cleaned, fresh natural casing. Link to desired lengths (4 inches long).
To develop the golden-red color, dry under the sun for 4 hours or place the sausages in an artificial dryer for 2-3 days (temp. 110-120°F). Turbo may be used for color development (20 minutes at 200°F).
Pack in a polyethylene bag (1/4 or 1/2 kg).
Store in freezer if it's not thoroughly dried. If dried for 3 days, it can be kept hanging at room temperature for 2 weeks.