Dry Wors / Droewors - 250g - Original Flavour

Product Information

Chop garlic and sage very finely and add together with the smoked paprika, salt, curing salt and wet ingredients. 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. During the manufacturing process the beef joints are hand cut to size according to the specific type of biltong being made. During the marinating process we have carefully sourced our very own secret recipe of natural herbs and spices that are carefully roasted and ground on our premises. 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. 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.

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.Boerewors, although mainly made of beef, is also made with pork fat which isn't suitable for droëwors In our relentless ambition to make the best and healthiest biltong possible we have decided to use the leanest topside beef joints available. It is more expensive than the traditional silverside beef used but a lot leaner and a lot more tender. We source the highest quality ingredients available as we firmly believe the difference is in the taste.

Alternatively, you can dry it in a dehydrator set to its lowest setting. You'll have droëwors in about two to three days. Dry the wors in your biltong box for 3-4 days (longer if necessary). The wors should be dry and break easily.Using pestle and mortar, grind the dry spices. Sift to remove husks and then mix with the remaining spices and brown sugar.

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. This product is related both in name and in nature to the Dutch droge worst, also known as metworst. Clostridium botulinum. The toxins it produces causes botulism poisoning or sausage poisoning as it was once known.By salting and lowering the pH of the meat, we displace water, making it harder for bacteria to multiply and providing an acidic environment makes it tough for most bad bacteria to survive. 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. If you want to add an extra layer of flavour to pork droëwors you can ferment the sausage for 24 hours by hanging it at 24 °C or 76 °F before moving it to your temperature-controlled dryer or fridge.