With whole pieces of meat like biltong or bresaola, the process can be slightly more forgiving and there is a lower chance of spoiling it because the meat stays whole.

The method for making droëwors is very simple. In its basic form, it's mincing and spicing the meat, stuffing into casings and hanging to dry. curing salt to the weight of the meat is all that's required. Do you need curing salt to make droëwors? 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! There should only be about 5% of fat on the meat. You can ask the butcher to cut the excess fat before grinding so that you'll end up with lean ground meat. Otherwise, your droewors will be greasy. Spices.

Hanging

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: Make sure you add salt by adding it separately. This is the most important ingredient you do not want to forget about.

While the meat chills and your casings are soaking, you toast the spices in a dry pan. Toast them separately because they roast at different speeds. When it's fragrant and nicely roasted, you let it cool down before blitzing into a powder. I usually blitz the coriander separately so that it's not completely fine, but this is not a set rule. It's more for those who grew up in South Africa and used to the coarse ground coriander. Spices and salt - Juniper and game goes well, so we sub the cloves for juniper berries. Natural fine sea salt. It originated much the same way as biltong did. Out of a necessity to preserve meat when the Voortrekkers went on their long expeditions. Mince the meat and add spices to the mix. Put it in the fridge for 3 hours so the spices can sink in. Technically yes. I never use it, most people that produce or make it at home never use it, but it's my duty to advise you to do so.Using pestle and mortar, grind the dry spices. Sift to remove husks and then mix with the remaining spices and brown sugar. 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. Droewors is also based on the coriander spiced boerewors sausage which is a popular type of sausage in South Africa. Both sausages are very similar in terms of flavour and ingredients, although there are some main differences: Alternatively, you can dry it in a dehydrator set to its lowest setting. You'll have droëwors in about two to three days.