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  1. #11
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    Default Re: Vors - 100% Beef or Beef & Pork?

    70beef/30pork is a proper mix, if you want succulent vors.

  2. #12
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    Default Re: Vors - 100% Beef or Beef & Pork?

    Whether with or without porcus domesticus, cut the meat into small pieces, make small batches, mix thoroughly and use quality ingredients.

  3. #13
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    Default Re: Vors - 100% Beef or Beef & Pork?

    Or, if you make venison vors you could use a venision/mutton mix. Lekker vetstert.

    The OP's question is akin to asking: How long must a piece of vors be?

  4. #14
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    Default Re: Vors - 100% Beef or Beef & Pork?

    Sheep fat tastes far better than pork fat IMO in wors
    A roaring Lion kills no game

  5. #15

    Default Re: Vors - 100% Beef or Beef & Pork?

    You cannot make WORS without spec, it will be very dry and you will take it to a bring and braai and try to discretely swap it with some one else. Have a look at the Freddy Hirsh web site. http://www.freddyhirsch.co.za/ingredients/listing/9

  6. #16
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    Default Re: Vors - 100% Beef or Beef & Pork?

    Quote Originally Posted by Big John View Post
    You cannot make WORS without spec, it will be very dry and you will take it to a bring and braai and try to discretely swap it with some one else. Have a look at the Freddy Hirsh web site. http://www.freddyhirsch.co.za/ingredients/listing/9
    Not true at all. I make WORS without any pork, just skaapvet. And so have my family for generations.

    The true WORS connoisseur also does not make use of vacuum-packed spices such as those manufactured by Freddy Hirsch and Crown National, but like a good chef, prepares his own from base ingredients like corriander, salt, vinegar, black pepper and other family secrets.

  7. #17
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    Default Re: Vors - 100% Beef or Beef & Pork?

    ^ This. When I make venison wors I only use venison and 'vet stert'. Difficult to source but absolutely worth it.

    One bite on my vors, and you're hooked for life.

  8. #18

    Default Re: Vors - 100% Beef or Beef & Pork?

    When I make burgers I always add pork mince. It makes quality burgers.

  9. #19
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    Default Re: Vors - 100% Beef or Beef & Pork?

    Quote Originally Posted by Springer View Post
    When I make burgers I always add pork mince. It makes quality burgers.
    Pork is a excellent binder for burgers and meatballs. Dont have to add any other stuff like bread and what not.

  10. #20
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    Default

    Quote Originally Posted by Jacko View Post
    Not true at all. I make WORS without any pork, just skaapvet. And so have my family for generations.The true WORS connoisseur also does not make use of vacuum-packed spices such as those manufactured by Freddy Hirsch and Crown National, but like a good chef, prepares his own from base ingredients like corriander, salt, vinegar, black pepper and other family secrets.
    When you said vinegar, you lost. Vinegar makes vors kak!

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