BoereWors for DroeWors?

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ConnaF

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Can I use good quality boerwors from "where-ever" and use it as droe wors?
 
Don't know, but I do remember hearing that the wors needs to be thin.
 
Just make sure it does not contain pork or pork fat. They use mutton fat in droewors rather than pork fat. The pork goes rancid.
 
At the current rate of R240-00 kg I seriously need to start making my own worsies or kick the habit...
 
some say it'll work, but it really depends on what is in the boerewors to begin with, and drying time etc. I wouldnt do it or even attempt it..the risk is too great because...

I'll tell you what isnt in boerewors
cure #2/prague powder.
This prevents stuff going rancid during a drying process.
https://en.wikipedia.org/wiki/Curing_salt
botulism and their nasty friends...say hello to my "droewors"
 
Great, I cannot see why we have to pay so much for it. I like the Worchester sauce idea and also feel that the thin worsie type will be best since it will save time and prevent the meat from going rancid.

If the Worchester sauce doesn't work that well then I'm going the curing salt way, since I believe it doesn't matter what meat is in the mix just as long as it isn't rancid already!

Thanks for all the advice so far.
 
ConnaF said:
Great, I cannot see why we have to pay so much for it. I like the Worchester sauce idea and also feel that the thin worsie type will be best since it will save time and prevent the meat from going rancid.

If the Worchester sauce doesn't work that well then I'm going the curing salt way, since I believe it doesn't matter what meat is in the mix just as long as it isn't rancid already!

Thanks for all the advice so far.
Click to expand...

Would be interesting to know how it works... you will most likely loose a lot of weight so the R60 odd per kilo will be more like R120 but still better keep us posted here...
 
Food Lovers Market sells thin wors that is specially made for hanging. It dries in about 2 or 3 days in my biltong box.
 
Out of interest, weigh your wors before you hang it, then weigh it again after drying is complete, then recalculate the new price you would have paid for it, you might be surprised to see what the weight loss cost you!
 
I used any boerewors to make droewors. Lots of times in the past. The better the wors, the better the droewors... :erm:
I just hang it at the back of my refrigerator for 24hours. Made a few kilos of springbok wors and dried that too. Awesome.

What's also nice, is drying boerewors to about 40% towards droewors and then you braai it. Best taste ever.
 
werner said:
some say it'll work, but it really depends on what is in the boerewors to begin with, and drying time etc. I wouldnt do it or even attempt it..the risk is too great because...

I'll tell you what isnt in boerewors
cure #2/prague powder.
This prevents stuff going rancid during a drying process.
https://en.wikipedia.org/wiki/Curing_salt
botulism and their nasty friends...say hello to my "droewors"
Click to expand...
The pork part is true yes, only use goox quality beef or lamb wors, pork is a no go. Bug theres no need for the curing salt (praque powder), that is for cured products like salami, cabanossie. If you use a thick wors, flatten it to approx 1.5 cm thick, and punch small holes with a fork, which helps to dry faster. Thin wors you can just hang & dry. Pls ask or pm me if you need more advise, its my line of work....
 
I make my own biltong and tried drywors, but started with the thicker wors first. There is a drying time issue and I really did not think about what fat goes into it. Thereafter I started using the thinner wors and that works like a bomb... but haven't done it in a while hey...
 
Just remember to cut open the ends of the wors so that the fat doesnt collect in the ends and make it rancid.Trust me.
 
ConnaF said:
Can I use good quality boerwors from "where-ever" and use it as droe wors?
Click to expand...

Yes you can use good quality wors, but not boerewors, that by default has pork. Buy your wors from a real butcher, not a supermarket.
Dip your wors (beef,mutton,mutton fat) in a vinegar and hot water mixture (5% mix vinegar) and hang for 24 hours. After 24 hours , flatten to expell all the air. Leave hanging till ready or:

Smoke them after 24 hours of hanging.
 
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