Droewors
- Thread starter Woodsmoke
- Start date
deerstalker.308
Well-Known Member
8kg lean beef or venison
2kg beef fat
180g salt
60g ground coriander seeds
20g black pepper
10g ground cloves
20g ground nutmeg
about 150ml Worcester sauce
Mix together then mince. Mix thoroughly then stuff into chipolata sized casing and hang to dry for 1-2 weeks.
Woodsmoke
Well-Known Member
Grand, thank you!
Thanks, I sometimes get it right and other times not. It's actually a boerewors (cumberland sausage equivalent??) recipe but just without the added water. Apparently sheep fat works better for the dried stuff but beef fat does the trick for me.
Woodsmoke
Well-Known Member
Turned out beautifully, I'm pleased to report. The biltong box was working great, but I was needing to get an emergency batch in, so finished off the droewors in the dehydrator. Just perfect for our tastes now, as we prefer it slightly wet. Definitely a recipe to keep. Thanks fellas
Ade8mm
Well-Known Member
Looks just the ticket Ws.
Nice one.
Woodsmoke
Well-Known Member
Thanks Ade. I'm pretty sure I should have left it until it was really dry, but I like the texture so much I took a chance. I actually added Cure2 as well, just to be on the safe side. Texture and flavour is exactly to my tastes, but the downside is as it's still a touch moist it'll bloom a white mould soon as look at you. Harmless enough though, and easily avoided by vacuum packing early on (hence the Cure2! If I vac-packed it as it is with no Cure I'd be running the risk of botulism) I don't see it lasting long enough to spoil though
Ade8mm
Well-Known Member
Wipe off the mould with some cider vinegar . Antiseptic (ish) and does no harm to the taste.
Do not over-dry as can end up like sawdust - been there myself.
If you are OK with garlic, chop some of that up and add to the mix, it adds to the taste imho and helps stop it getting too dry.
Ade
Do not over-dry as can end up like sawdust - been there myself.
If you are OK with garlic, chop some of that up and add to the mix, it adds to the taste imho and helps stop it getting too dry.
Ade
Last edited:
Nitrates are probably not warranted for such a short cure time, so cure 1 which is nitrite based is more suited. To be honest, I've been making it and biltong for 30 years, and never used any cureing salts.
this is the recipe I use. Substitute venison for beef, but you do need 15-20% fat. Lamb fat works well.
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 sausage casings. Don't stuff the casings to full
else it takes too long to dry and don't stuff them too
loosely else it tastes yucky with all the dry skin.
Don't forget that you will lose about half of the total
weight to moisture loss. If you are getting a butcher to
stuff the casing tell him to stuff it about 75% of the
amount that he stuffs chippolata's.
Hang in box
Wait a few days
The vinegar breaks down the fat and the worcester sauce
neutralises the vinegar taste.
this is the recipe I use. Substitute venison for beef, but you do need 15-20% fat. Lamb fat works well.
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 sausage casings. Don't stuff the casings to full
else it takes too long to dry and don't stuff them too
loosely else it tastes yucky with all the dry skin.
Don't forget that you will lose about half of the total
weight to moisture loss. If you are getting a butcher to
stuff the casing tell him to stuff it about 75% of the
amount that he stuffs chippolata's.
Hang in box
Wait a few days
The vinegar breaks down the fat and the worcester sauce
neutralises the vinegar taste.
Ade8mm
Well-Known Member
This will work well . Worcester sauce is a solid ingredient and is also lekker for any biltong mix.
Ade
Woodsmoke
Well-Known Member
You're possibly quite right, but as I've vacuum-packed a load I didn't want to take any chances
This what I was told but still very green with cures and curing
Nitrates
Nitrites
Cure #1 is sodium nitrites only
And for products that go on to be cooked
cure#2 is nitrates with bit of nitrate in as well and is then used for air dried products
still feels bit dark art / voodoo to me & when you have likes of botulism if you get it wrong makes it more so
paul
Nitrates
Nitrites
Cure #1 is sodium nitrites only
And for products that go on to be cooked
cure#2 is nitrates with bit of nitrate in as well and is then used for air dried products
still feels bit dark art / voodoo to me & when you have likes of botulism if you get it wrong makes it more so
paul
Not quite. The nitrates\nitrites differentiation has more to do with the length of time something is being cured for. Nitrates are short lived , so used for items with short curing times, like bacon. Nitrates are added when a longer curing time is needed like salami. Nitrates break down into nitrites over time.
I just thought i'd add - there is a science behind using nitrates/nitrites. The amount required can be calculated mathematically - and getting it wrong can have health consequences. Don't just guess at this stuff - if you use a recipe, make sure it is from a trusted sources. This is the reason we have the pink/prague/instacures - it is a consistent mix of nitrates/nitrites and salt. If you use too much - it would be unpalatable, but that does not discount length of cure which is part of that mathematical formula. The pink colour curing salts have is to make sure people don't confuse it with regular salt at first sight.
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