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  1. #51
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    Default Re: Spices for drywors

    Thanks for the input guys will give it a bash.

  2. #52
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    Default Re: Spices for drywors


  3. #53
    Member Andrew Leigh's Avatar
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    Default Re: Spices for drywors

    Ok so some more feedback.

    The wors was great, have cooed quiet a bit now.

    The first droewors has been dried and was too salty. With the evaporation of the water from the droewors the saltiness concentrates and in my opinion is way too salty. I would add 60% of the salt to any droewors as opposed to the full quantity in natwors.
    One too many wasted sunsets and one too many for the road .........

  4. #54
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    Default Re: Spices for drywors

    Some more..
    Quite a variation on salt content..

    Sent from my SM-G960F using Tapatalk

  5. #55
    Member Andrew Leigh's Avatar
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    Default Re: Spices for drywors

    Thanks.
    One too many wasted sunsets and one too many for the road .........

  6. #56
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    Default Re: Spices for drywors

    If I want to grind my own meat what beef do you guys buy to grind up and what fat do use to grind with the beef? Do you mix pork into the wors? I mix pork fat into the beef mince as I am battling to find sheep fat here.

    At the moment I buy 3kg beef mince and 1kg pork mince and add 400grams of pork fat to the mix as the mince already has fat in. Than mix my spice in and stuff in casing. This fills my stuffer and one hog casing.

    For my droewors I just use the beef mince as is, as I cant find sheep fat.

  7. #57
    Member Andrew Leigh's Avatar
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    Default Re: Spices for drywors

    I use brisket fat.
    One too many wasted sunsets and one too many for the road .........

  8. #58
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    Default Re: Spices for drywors

    If u really want sheep fat. Get some sheep ribs and debone them. Most of the time its a cheap cut or even lamb rib. Its the next best to tail fat but u use the meat aswell not just the fat

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  9. #59
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    Default Re: Spices for drywors

    Quote Originally Posted by Andrew Leigh View Post
    Ok so some more feedback.

    The wors was great, have cooed quiet a bit now.

    The first droewors has been dried and was too salty. With the evaporation of the water from the droewors the saltiness concentrates and in my opinion is way too salty. I would add 60% of the salt to any droewors as opposed to the full quantity in natwors.
    Thanks for the feedback Andrew. That was 1.625% salt to meat in my recipe. 60% of this is 0.975%. Looking at Nibor's recipes, salt is as little as 0.62% to 1.36%. So quite a bit less not counting that there is Worcester sauce...

  10. #60
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    Default Re: Spices for drywors

    I made over the weekend some drywors just with store bought mince using the Vleisland recipe. I roasted the coriander and crushed it in my pestle and mortar and used 3/4 of the recommended coriander and used 60% of the salt as Andrew recommended. Will see how it turns out. I did fry up a piece of drywors in the pan but obviously it lacked some salt and extra fat but really enjoyed it after adding some salt over the top.

    I am thinking of using ground coriander instead of roasted whole coriander, as I've never enjoyed biting into the pieces of coriander. Any idea how much ground coriander to add per kilo of meat. Seeing as ground coriander will be much more potent than whole coriander I was guessing the same as the ground cloves at 1.5g per kg of meat?

    Will update on how the drywors came out.

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