How I Make Any Droewors - South African Dried Sausage

In this video, you will learn how to make any kind of droëwors. Traditional beef droëwors, as well as venison and the one they said, can't be done. pork droëwors. The principles can be used with other meats too and the spices can be adjusted to what you like. Drying droëwors can be tricky depending on where you live. I've included two methods I use all the time.
Enjoy and let me know how yours came out!

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Recipe

https://www.pantsdownapronson.com/droewors-recipe/

Chapters

00:00 - Intro
00:46 - Ingredients needed
03:03 - Cutting the meat
03:38 - Making the cure
04:45 - Mixing with meat
05:16 - Mincing the meat
05:41 - Loading the casings
06:20 - Stuffing the sausages
07:13 - Drying options
08:23 - Check doneness
08:46 - Results
09:24 - Outro

🍻 Useful stuff you need

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Useful information on lab-tested droëwors.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233439/

‼ Important summary about safety:

- As per guidelines I advise you to use curing salt if making this the first time. Educate yourself on best practices when handling minced meat products so you could safely make them without curing salt in the future.

- If using curing salt you only need curing salt #1 or (6.25%) sodium nitrite and salt. Curing salt #2 is for meats that cure for longer periods of time. Like salami for instance.

- Because of the quick drying time and thin nature of droëwors you are unlikely to encounter any problems when done correctly.

- The water activity of droëwors is low enough for it to be a stable product and room temperature so it can be stored in a cool dry place.

Note: Some droëwors recipes call for less than 2% salt to the weight of the meat. This is playing with fire because the acid alone is not enough to prevent bad bacteria to grow and does not lower the ph enough.

You can use the recipes below as a guide and modify the amount of fat and change the spices and flavourings.

Always measure the salt to the total amount of meat and fat combined.

salt needed = (weight of meat + fat) * 0.02

curing salt = (weight of meat + fat) * 0.0025

Traditional droëwors recipe:

1800g beef rump
1000g brisket
250g beef fat
9g coriander seeds
1g cloves
5g black pepper
100g red wine vinegar
30g brandy (optional)
30g red wine (optional)
30g Worcestershire sauce (optional)
61g salt
7.6g curing salt(optional)
sheep casings

Venison droëwors

1000g venison/Any other game or ostrich
200g fat
4g rosemary leaves chopped (optional)
1g cloves
5g coriander
5g black pepper
3g juniper berries (optional)
40g red wine vinegar
20g red wine (optional)
20g brandy (optional)
24g salt
3g curing salt (optional)
sheep casings

Pork droëwors

1800g pork neck
300g cured smoked streaky bacon
30g smoked paprika
60g red wine/white wine vinegar
10g minced garlic
6g chopped sage
3g black pepper
36g salt
5g curing salt (a must for pork, do not skip)
hog casings

Either of these can be dried in a dehydrator or biltong dryer on its lowest setting or in a curing chamber as I showed in the video.

Enjoy!

Видео How I Make Any Droewors - South African Dried Sausage канала Pants Down Aprons On