by jacquesv » Thu Oct 26, 2017 1:05 pm
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?