Dry Wors / Droewors - 250g - Original Flavour

Product Information

Spices and salt - Juniper and game goes well, so we sub the cloves for juniper berries. Natural fine sea salt. Herbs and aromatics - Rosemary and garlic. You can use the classic recipe and just replace the meat, but these really tastes great with game.

Custom-built curing chamber - Basically a fridge with a fan, heating source, humidifier and dehumidifier plugged into a thermostat and humidistat. This is what I use. This way you get to control the environment it cures at fully.

Droewors nutrition

If using the Biltong Maker, you will not be able to fit the full quantity of wors you have made into the machine in one single batch as it is more than 2 kilograms. Wors freezes very well and you can keep it in your freezer for months on end. Use it and dry it as you please from time to time. Narrow (thin) sausage casings. Recommend no larger than 20mm (approx. 3/4 inch). Tip: collagen casings are less messy and easier to use. Once dry, place the casings over one end of the filling horn. Alternatively, you fit a 12mm-funnel to your sausage filler. After that, load the minced meat into the hopper of the filler. Salt is probably the most important ingredient in droewors. It is both the flavoring as well as the preservative so the amount of salt is important. After years of cooking and making biltong, now recipe creation and analysis, I am working toward developing basic seasoning "formulas" that will allow people to cook well...without recipes! Hang them in your drying cabinet or in a closed area with good ventilation at room temperature for the most authentic result. Traditionally, these are dried on wooden dowels, like in picture 4. You could also use meat hooks. It takes about a week to be ready.

When stuffing them, make sure to not over or under stuff them. If the casings break, just tie it off and continue making a new sausage. All of the above, actually. All three names can be used to identify Droewors which in Afrikaans literally means “dry sausage”.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. In our relentless ambition to make the best and healthiest biltong possible we have decided to use the leanest topside beef joints available. It is more expensive than the traditional silverside beef used but a lot leaner and a lot more tender. We source the highest quality ingredients available as we firmly believe the difference is in the taste. Using pestle and mortar, grind the dry spices. Sift to remove husks and then mix with the remaining spices and brown sugar.