Dry Wors / Droewors - 250g - Original Flavour

£9.9
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Dry Wors / Droewors - 250g - Original Flavour

Dry Wors / Droewors - 250g - Original Flavour

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

All of the above, actually. All three names can be used to identify Droewors which in Afrikaans literally means “dry sausage”. 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! You could also mince the meat first and then add the cure and salt later. Both methods are correct. Dry the wors in your biltong box for 3-4 days (longer if necessary). The wors should be dry and break easily. 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.

Always use very lean beef. However, even lean beef might have a certain amount of fat in it. Make sure that there is no more than 5% fat in the mix otherwise you will end up with a very greasy dry wors! Finally, don’t despair if your droëwors don’t come out perfect at the first attempt. Remember, we at St Marcus Fine Food are always here to treat you with our droëwors perfection. The method for making droëwors is very simple. In its basic form, it's mincing and spicing the meat, stuffing into casings and hanging to dry. 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.

More The Best Meat Recipes

It can be made with a variety of meats, including pork, if you know how to. Which is exactly what I'll show you. How to make any droëwors, ranging from classic beef droëwors to venison and pork. Jump to: There should only be about 5% of fat on the meat. You can ask the butcher to cut the excess fat before grinding so that you'll end up with lean ground meat. Otherwise, your droewors will be greasy. Spices.

Mince the meat and add spices to the mix. Put it in the fridge for 3 hours so the spices can sink in.

If it starts to smell bad or in any way does not look right throw it out. Somewhere along the line, bad bacteria took a hold and your batch got spoiled. Chop garlic and sage very finely and add together with the smoked paprika, salt, curing salt and wet ingredients.



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