Spices for drywors

**Gleock** · 27-05-2019, 11:52

Originally Posted by treeman

I have never ever heard the term "Drywors", was waiting to see if it was just me. Droe Wors Dried sausage, but never drywors.

Us red coats only know wors and its cousin dry wors.

**NIBOR** · 27-05-2019, 12:44

Originally Posted by treeman

I have never ever heard the term "Drywors", was waiting to see if it was just me. Droe Wors Dried sausage, but never drywors.

U should try it.
Its like boeresausage. Just dehydrated.

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**NIBOR** · 27-05-2019, 12:56

Originally Posted by Andrew Leigh

Check you arithmetic. You are working in kg therefor 0.01625kg is 16.25 g per kg.

Yes correct. Just wanted to explain what it would show on a scale as this is what confuses sometimes. Which is a mistake i made once. Only once..

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**Maroelas** · 01-06-2019, 10:19

Originally Posted by DaavG

I've used this recipe and its tasty.
Attachment 30434

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** · 05-06-2019, 08:18

Originally Posted by Maroelas

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.

**Maroelas** · 05-06-2019, 08:26

Yes I did use the water to help bind the patties.

**Andrew Leigh** · 05-06-2019, 08:31

@DaavG

Have you used this for venison or just beef?

Cheers

**DaavG** · 05-06-2019, 08:42

Originally Posted by Andrew Leigh

@DaavG

Have you used this for venison or just beef?

Cheers

Andrew I have only tried this on beef, not venison. I've been told to up the fat content to 25% to 30% on venison to make up for the lack of fat in it.