1kg pork belly, skin removed and minced through a 4mm plate
2kg pork back fat, skin removed and minced through a 4mm plate
1kg fresh red chillies
200g crushed dried chilli
110g curing salt
20g crushed black pepper
20g whole fennel seeds
1 beef "open end" or "bung" casing
Cut the tops of the chilies, but leave the seeds in and blend them in a food processor. Combine all ingredients in a bowl and mix together well with your hands, you might want to use rubber gloves as this is a very spicy mix.
Use a mincer with sausage making attachment to stuff the mixture into your casing, fill and tie ready to hang.
Hang for 4 to 6 weeks, till your N'duja slightly firm up but are still spreadable when cut.