Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
Grind your chilled meat and fat using a 10mm plate then regrind on a 4.5mm plate. Be sure the meat is very chilled during this process
Prepare all of your seasonings and clean and rehydrate your casings
Add your seasonings, milk powder, and cream to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
Stuff your mince meat into the casings, link, and prick out any air pockets.