Cut the meat and fat into small pieces but discard the silver skin

Add the Turmeric, Vinegar and Salt

Place the meat under a weight for 8-10 hours in the fridge (longer for Pork)

Remove and place on a tray lined with a kitchen towel and dry using a fan or the sun for 20 - 24 hrs, changing the kitchen towel as required

Make the marinade by soaking the chillies overnight in water reserving the seeds

Grind the marinade ingredients together using some of the chilli soaking liquid as required

After the meat has air dried, add 6 tbsps of the marinade and coat the meat

Let it dry for an hour and then add 4 more tbsps of the marinade

Let it dry again for an hour and then add to a bowl and add 2 more tbsps of the marinade, the chilli seeds and cover

Prepare the casings by soaking in water and then flush the insides with water as well

Oil the horn and put the casings through

Tie a knot at one end and push the meat through - when you have a link the size you want, twist the casing. You can also use kitchen thread or twine to secure this.

Place on a perforated tray and smoke on an elevated surface for 40 mins

Remove cool and bag or vacuum seal