Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
Prepare all of your seasonings and clean and rehydrate your casings
Grind your very chilled meat and fat on a course plate (10mm)
Add your seasonings and ice cold water 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 and let rest in the fridge overnight.