Dry Wors / Droewors - 250g - Original Flavour

Product Information

Although droewors and biltong share common roots and ingredients, being made by the same group of people at the same time and made with the same meats and spices, there is one obvious difference between them. Kevin came down with major equipment for boerewors making. It took my family of ten people about four hours to make 40 lbs of a combination of boerewors and droewors. It was a major production but so much fun and the end result was absolutely delicious. With whole pieces of meat like biltong or bresaola, the process can be slightly more forgiving and there is a lower chance of spoiling it because the meat stays whole.

It's extremely important that you follow best practices when cooking and even more so when making charcuterie.

Hardware

It is typically grilled over charcoal or even oven roasted and pan fried. While Droewors on the other hand, can be enjoyed right after curing and don't need to be refrigerated. They won't last long anyway because they are so good you won't be able to resist one after the other.

Hang in your dryer or dry in a dehydrator on its lowest setting. Drying time is the same as for beef droëwors. Spices and salt - Juniper and game goes well, so we sub the cloves for juniper berries. Natural fine sea salt. Cure #1 is sodium nitrite mixed with salt. 6.25% sodium nitrite and the rest regular salt. This is used for short term curing. Up to 6 weeks. Because it's seasoned with vinegar and salt, it makes curing and preserving easy, especially when hung out to dry in the open dry air.

What do you need to make droewors?

Meat - Venison, deer or other game can all be used. It will be leaner and you definitely want to add some beef fat. Hang to dry in your dryer at 18 - 20 °C or 65 - 68 °F for about two weeks. You can also hang it in a fridge if you do not have a dryer but do not use a dehydrator as the temperature is too high and pork fat will start to melt. 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! Do not dry it at too high a temperature. Otherwise, you'll start cooking the sausage and the fat will start to melt and leak out. The recipe used for these dried sausages is similar to that for boerewors, although pork and veal are usually replaced by beef, as the former can go rancid when dried, and mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage. [2]