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