Dry Wors / Droewors - 250g - Original Flavour

Product Information

A fridge - Make sure it's spotless and not overcrowded with other foods. Fridges are pretty efficient at drying out food that's left uncovered, and likewise with curing meat. Don't let the meat touch any other meat or the sides of the fridge. Every part of the meat should be able to breathe and dry. There is however one very stubborn and dangerous bacteria that can cause problems when not prevented to multiply.

Vinegar and alcohol - Use any type of vinegar with an acid value less than 9%. Apple cider, malt, or any wine vinegar will do. Use wine, brandy, whisky, gin or grappa, but they are not essential.Italian cured salumi, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain a curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage. Hang them in your drying cabinet or in a closed area with good ventilation at room temperature for the most authentic result. Traditionally, these are dried on wooden dowels, like in picture 4. You could also use meat hooks. It takes about a week to be ready.

Across the globe, they are known as cure #1 and cure #2. With different brand names, but the numbers are the same.Spices and salt - Juniper and game goes well, so we sub the cloves for juniper berries. Natural fine sea salt. This product is related both in name and in nature to the Dutch droge worst, also known as metworst. Boerewors, although mainly made of beef, is also made with pork fat which isn't suitable for droëwors When stuffing them, make sure to not over or under stuff them. If the casings break, just tie it off and continue making a new sausage.

Alternatively, you can dry it in a dehydrator set to its lowest setting. You'll have droëwors in about two to three days. Fan - Hang your droëwors on a clothing rail and place a fan close by so that it creates good airflow. Place a heater close by if you live in a very cold climate. We want to dry this as close to 18 - 20 °C or 65 - 68 °F as possible. Custom-built curing chamber - Basically a fridge with a fan, heating source, humidifier and dehumidifier plugged into a thermostat and humidistat. This is what I use. This way you get to control the environment it cures at fully. Herbs and aromatics - Rosemary and garlic. You can use the classic recipe and just replace the meat, but these really tastes great with game. We believe grass-fed beef is best and we gave ours an Ember twist by using British and Irish beef for that distinct meaty flavour you can only get from cows reared in British and Irish soil.

Hanging

It can survive slightly acidic and salty environments and thrives without oxygen. Pretty much the inside of a sausage. Cut all the meat into small cubes, mix together and grind to a coarse texture. Tip: to improve texture, put the meat in the freezer for 20 minutes prior to grinding and mixing. This will keep the fat from spreading over the beef. Once dry, place the casings over one end of the filling horn. Alternatively, you fit a 12mm-funnel to your sausage filler. After that, load the minced meat into the hopper of the filler. Also, hang this wors a bit longer than other types of wors as most people prefer it drier than the rest. It should snap like a twig when bent. Meat - You can mix or change the meat. Lamb and other types of game like Springbok and Kudu are popular choices.

Salt is probably the most important ingredient in droewors. It is both the flavoring as well as the preservative so the amount of salt is important. After years of cooking and making biltong, now recipe creation and analysis, I am working toward developing basic seasoning "formulas" that will allow people to cook well...without recipes! beef (or venison if available) – the leaner the better. Do not use pork as it does not dry well (goes rancid). The final mix should have no more than 5% fat in it – so about 1/4 lb (or one cup) of cut-up beef fat (again, no pork). Too much fat will make for greasy dry wors… If using the Biltong Maker, you will not be able to fit the full quantity of wors you have made into the machine in one single batch as it is more than 2 kilograms. Wors freezes very well and you can keep it in your freezer for months on end. Use it and dry it as you please from time to time.

Production

Mix together the meat and the fat. The less fat you use, the leaner wors will be. Note: if you use too little fat, the droëwors could become dry.