How to make
First, drain meat and bacon from the water and blood. Then chop them in to bites. Chop the leeks finely. Sprinkle the meat with a little salt and stir. Then add the spices and stir again.
Leave the meat in the fridge for 24 hours to take in the spices and salt, stirring occasionally. The next day start filling up the curing wrap. Soak it in water to soften. To fill it use a meat grinder.
What's important is for there not to be any space or air when filling the wrap. Once filled, tie the opening closed.
Hang the wrap with the meat on a wooden pole and leave in a cold, ventilated area. Leave as is for 3-4 months before consumption.
