Traditional Boerewors

[georgebaker]

Hi
made the TRADITIONAL BOEREWORS on Saturday with some variations. I ate the recipe as described tonight with the mistake of mincing the bacon in the last pass through the plates.

Results
Very firm texture
Too dry, I think it needed more fat
Too clovey drowns other tastes.

I made a few variations so will report back when they get eaten

George

[georgebaker]

Hi
variation, some breadcrumbs added and the vinegar replaced with water.

Still too sawdusty, clove taste reduced probably by the time in the freezer

George

[Josh]

Speaking from my experiences of this weekend don't take biltong and droewors to music festivals. Police dogs like the smell and you end up naked and touching your toes in front of policeman.

[jenny_haddow]

Josh, what a wonderfully 'visual' post, I shall be chuckling all day!

Jen

[georgebaker]

Hi
great, will take to carring a stick with me, should I take raw or cooked?
George

[Josh]

I had a droewor and a selection of different biltongs. They had them all laid out on a table and bought in an expert to verfiy they weren't controlled substances.

[Oddley]

Should have asked them if they wanted some coke with that...

[Neeka]

Josh - you really made me laugh! You should post that in the biltongmakers.com news letter - will be a good laugh for all the readers. I'm new to the sight - just ordered some casing and spices - make my own boerewors. Actually this is the first time I have ordered spices from this website - do I need to add rusk to it - normally I get mine ready mixed!
Neeka

[georgebaker]

Hi Neeka
please post your recipe
George

[Neeka]

Hi George
I am very much an amateur and have always used ready mixed spice that I usually get from South Africa. I get my butcher to mince the meat for me and then mix my spices in later. According to my ready mix - it is 80% beef to 20% pork. I find that a bit too fatty for me, but maybe that would be just right for you. I am terrible for mixing everything together and then cooking a taster before I make the boerewors - and then I add whatever I think is missing. I usually end up adding more coriander seeds and all-spice. I think the all-spice (looking at your earlier postings) might not suite you. It has a distinctive strong flavour.
Don't know if this helps you at all.....probably not.

Neeka

[georgebaker]

Hi
does the ready mixed spice have any useful information on it?

It was not the strong taste of cloves that bothered me but the overpowering taste of them. Interested in the idea of allspice and coriander

George

[Neeka]

Hi George

It doesn't generally have any info on the packaging - apart from the amount of meat, vinegar, water to add. They don't really go into all the jargon of what spices are used.
I am in the process of seeing if I can have spices posted over to me from South Africa.
Check out www.delispices.co.za - there you can see on some of the 'boerewors' products what spices are used.
Maybe I can let you have some when I get it all sorted out.

Neeka

[georgebaker]

Hi
me again! Took some of the standard and some of the rusk mixture sausages to a BBQ yesterday.

Thery were OK according to those that tried them and my wife (who had tried them before) said they were better than any of the other ways I had cooked them

The clove taste is really reduced now

George

[pokerpete]

Hi
me again! Took some of the standard and some of the rusk mixture sausages to a BBQ yesterday.

Thery were OK according to those that tried them and my wife (who had tried them before) said they were better than any of the other ways I had cooked them

The clove taste is really reduced now

George

As a fellow Manchurian, the overuse of cloves results from seeing golden bread crumbed boiled hams for sale, and studded with the things.
The reality is much different. Just ask the sales assistant for the ones that have been eliminated, rinse, and dry them. Then use them sparingly for another proper purpose. Manchurians have a good history of being a bit tight, and realistic.

[zopi]

Never made it, but it seems to me that if wind dried really is better, one could arrange it with a heater and fan....or a convection oven set low....

Am making my first Biltong now...tried a thin piece that dried fast..and it tastes about like the real stuff I got from The Butchery in Dubai last year.