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Posted 20 hours ago

Dry Wors / Droewors - 250g - Original Flavour

£9.9£99Clearance
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Mince the meat and add spices to the mix. Put it in the fridge for 3 hours so the spices can sink in. It originated much the same way as biltong did. Out of a necessity to preserve meat when the Voortrekkers went on their long expeditions. Mix together the meat and the fat. The less fat you use, the leaner wors will be. Note: if you use too little fat, the droëwors could become dry. Hang to dry in your dryer at 18 - 20 °C or 65 - 68 °F for about two weeks. You can also hang it in a fridge if you do not have a dryer but do not use a dehydrator as the temperature is too high and pork fat will start to melt. 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.

This wors is more suitable for drying than it is for cooking. Due to the absence of pork and spek, it is not as succulent as normal boerewors and many people find the cooked variety of this recipe a bit to dry for their liking.It can be made with a variety of meats, including pork, if you know how to. Which is exactly what I'll show you. How to make any droëwors, ranging from classic beef droëwors to venison and pork. Jump to: You could also mince the meat first and then add the cure and salt later. Both methods are correct. Dry the wors in your biltong box for 3-4 days (longer if necessary). The wors should be dry and break easily. A fridge - Make sure it's spotless and not overcrowded with other foods. Fridges are pretty efficient at drying out food that's left uncovered, and likewise with curing meat. Don't let the meat touch any other meat or the sides of the fridge. Every part of the meat should be able to breathe and dry.

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. Herbs and aromatics - Rosemary and garlic. You can use the classic recipe and just replace the meat, but these really tastes great with game. It can survive slightly acidic and salty environments and thrives without oxygen. Pretty much the inside of a sausage. Start by cutting the meat into small cubes. Once cut, place it into the freezer so that it's extremely cold and semi-frozen.Before you hang them, you could weigh them and add a label to them. This is more for those that make them the first time. We aim for 40% weight loss. That's how you know it's ready. The recipe used for these dried sausages is similar to that for boerewors, although pork and veal are usually replaced by beef, as the former can go rancid when dried, and mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage. [2]

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