Recipe: Droewors
Posted: Mon Apr 04, 2005 8:52 pmFrom: aris
Here is the recipe. Note I used 9lbs beef mince, and 1lb lamb (for flavour and a bit of fat). You need about 20% fat for it to taste nice. I also added a teaspoon of cure #2 in my last batch.
10lb Beef mince - but not too lean
5 tsp. salt
1 level tsp. pepper
1/2 tsp. allspice
1/2 tsp. cloves
5 tablespoon rough ground coriander.
75ml white wine vinegar. Don't use malt vinegar.
50ml Worcester sauce
Sheep casing or a butcher who is willing to fill them
for you. The butcher will know them as chippolata
casings. These casings are much thinner than normal
casings.
Mix the dry ingredients.
Combine the wet ingredients.
Put the mince in a big plastic bowl. Sprinkle
about 1/4 of the dry mixture and mix it thoroughly with
your hands. Repeat the process with the wet mixture.
Repeat the process until all the mix is gone.
Stuff & Hang in biltong box to dry.
From: Erikht
Dro�wors.
4,5 kg beef or mutton
1 kg sheeps tail fat(I think any mutton fat will do)
34g fine salt
20g whole coriander(Roast them, crush them, and sieve them)
5 ml ground cloves
10 ml freshly ground black pepper
90g casings(preferably mutton casings when making mutton sausage)
Make sausages. Dip them in vinegar water. Hang them over thick wooden rods(they shall not touch)
Dry in a cool, draughty place(like biltong)for 24 hours. Flatten them to get rid of air pockets. Let them hang until dry.
Vinegar water:
350 ml brown vinegar
4,5 liters boiling water.
It's important to understand that biltong and dro�wors was traditionaly made in the winter, because of the temperature. We have the posibility to use more of the year. Even so, dryness and wind are very important for dro�wors and biltong to succeed. Still, I think it's hard to fail. Just try it.
Here is the recipe. Note I used 9lbs beef mince, and 1lb lamb (for flavour and a bit of fat). You need about 20% fat for it to taste nice. I also added a teaspoon of cure #2 in my last batch.
10lb Beef mince - but not too lean
5 tsp. salt
1 level tsp. pepper
1/2 tsp. allspice
1/2 tsp. cloves
5 tablespoon rough ground coriander.
75ml white wine vinegar. Don't use malt vinegar.
50ml Worcester sauce
Sheep casing or a butcher who is willing to fill them
for you. The butcher will know them as chippolata
casings. These casings are much thinner than normal
casings.
Mix the dry ingredients.
Combine the wet ingredients.
Put the mince in a big plastic bowl. Sprinkle
about 1/4 of the dry mixture and mix it thoroughly with
your hands. Repeat the process with the wet mixture.
Repeat the process until all the mix is gone.
Stuff & Hang in biltong box to dry.
From: Erikht
Dro�wors.
4,5 kg beef or mutton
1 kg sheeps tail fat(I think any mutton fat will do)
34g fine salt
20g whole coriander(Roast them, crush them, and sieve them)
5 ml ground cloves
10 ml freshly ground black pepper
90g casings(preferably mutton casings when making mutton sausage)
Make sausages. Dip them in vinegar water. Hang them over thick wooden rods(they shall not touch)
Dry in a cool, draughty place(like biltong)for 24 hours. Flatten them to get rid of air pockets. Let them hang until dry.
Vinegar water:
350 ml brown vinegar
4,5 liters boiling water.
It's important to understand that biltong and dro�wors was traditionaly made in the winter, because of the temperature. We have the posibility to use more of the year. Even so, dryness and wind are very important for dro�wors and biltong to succeed. Still, I think it's hard to fail. Just try it.