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Can someone help please, made boerewors this weekend past but when cooking it it is dry, it is allmost as if all the fat is rendering out of it. I do not think i am overcooking it as store bought wors does not dry out like that. I used a mix of 50% beef 50% pork and a total of 20% pork spek to ratio. The texture of the meat is rough minced through a 8mm plate aded vinegar and worcester sauce, and water. What could be wrong?

Welcome to the forum. When and how did you mix in the vinegar? I haven't boerewors but I believe that the vinegar addition is the critical point.

Vinegar can denature the protein and lead to a crumbly sausage. In other sausages with acidic ingredients we would add bicarb of soda to neutralise the acid - but that's not what you want here.

Maybe try one of our Forum Admin's recipes here: http://www.biltongbox.com/boer.shtml or here http://www.biltongbox.com/boer2.shtml or compare them with yours to see whether there's any major differences.

I recall quite a few discussions about the texture of boerewors in the past. Maybe try a search for it - top right hand side of the site. If you use the advanced search try entering Aris as the members name.

HTH

i make boerewors regularly , i never use the vinegar , just replace it with water and a 70/30 mix of beef to pork is also better . I use a commercial spice mix , Freddy Hirsch Kameelhout Boerewors spice is my families favourite , but hard to find in the uk . hope it helps !

Thanks Guys
I ad the vinegar after mincing the meat, i am going to try a batch without vinegar.
I use hoe ground spices no prepacked dont know if that could be a problem as well

Your vinegar is the trouble maker, jacquesv. Some Chorizo's have the same problems. Try the Kameelhout spice mix. It's great!!! AND no problems.