Spices for drywors

[Chris (vdB)]

What do you use?

[Ds J]

Normal spice - we mix our own.

Just add a little more fat and get it in the thin casings.

Consider smoking them.

[Greekboi95]

Crown National has a good dry wors spice.

Sent from my SM-G930F using Tapatalk

[fkritzinger]

I like the crown traditional dry wors mix

[DaavG]

I've used this recipe and its tasty.
Droewors Recipe.jpg

[Maroelas]

I've used this recipe and its tasty.
Droewors Recipe.jpg

I worked this recipe down to use 500gr mince. Made it Thursday evening and left in the fridge until Friday evening. Unfortunately, I don't have a worsstopper, so I just made patties for hamburgers. Very very tasty, but I will reduce the salt by around 10% as it was too salty for me.

[DaavG]

I worked this recipe down to use 500gr mince. Made it Thursday evening and left in the fridge until Friday evening. Unfortunately, I don't have a worsstopper, so I just made patties for hamburgers. Very very tasty, but I will reduce the salt by around 10% as it was too salty for me.

As a matter of interest did you use water in the patties? I haven't made droewors using this recipe so was wondering how salty it would be.

[Andrew Leigh]

I've used this recipe and its tasty.
Droewors Recipe.jpg

Ok DaavG.

Did 6kg of venison boerewors tonight using your recipe. Family is not wild about venison boerewors hence the small qty. Cooked a small pattie as a tester and it is perfect, absolutely perfect. Great recipe, none of that sh!t they put in these packet spices. The flavour of the meat is preserved.

I used 25% brisket fat by the way.

So tomorrow will be doing 26kg of venison droewors with the same recipe. I WILL be using water as the mixture is difficult to mix without. The water dries very quickly so I am not concerned about that.

Proportionately there is more spice mix by volume when compared to the commercial spices but they are more subtle. The old people knew what they were doing.

Thanks for sharing.

[DaavG]

Ok DaavG.

Did 6kg of venison boerewors tonight using your recipe. Family is not wild about venison boerewors hence the small qty. Cooked a small pattie as a tester and it is perfect, absolutely perfect. Great recipe, none of that sh!t they put in these packet spices. The flavour of the meat is preserved.

I used 25% brisket fat by the way.

So tomorrow will be doing 26kg of venison droewors with the same recipe. I WILL be using water as the mixture is difficult to mix without. The water dries very quickly so I am not concerned about that.

Proportionately there is more spice mix by volume when compared to the commercial spices but they are more subtle. The old people knew what they were doing.

Thanks for sharing.

Hi Andrew, glad to hear that you've enjoyed it. If you are on the Book of Faces, I got the recipe from this page: VLEISLAND se Maklike Resepte.

Stefan runs a butchery in Namibia and this is his recipe, so all credit to him. The page has some good useful posts.

I am interested to hear how the droewors turns out re saltiness.

[Andrew Leigh]

Daav,

650g salt, bliksem.