Dry Wors / Droewors - 250g - Original Flavour

Product Information

It can survive slightly acidic and salty environments and thrives without oxygen. Pretty much the inside of a sausage.

Finally, don’t despair if your droëwors don’t come out perfect at the first attempt. Remember, we at St Marcus Fine Food are always here to treat you with our droëwors perfection. Add this cure mix to your meat and fat cubes and mix well. Cover and place into the freezer for an hour minimum but no longer than 3 hours. It is typically grilled over charcoal or even oven roasted and pan fried. While Droewors on the other hand, can be enjoyed right after curing and don't need to be refrigerated. They won't last long anyway because they are so good you won't be able to resist one after the other. Custom-built curing chamber - Basically a fridge with a fan, heating source, humidifier and dehumidifier plugged into a thermostat and humidistat. This is what I use. This way you get to control the environment it cures at fully.

Alternatively, you can dry it in a dehydrator set to its lowest setting. You'll have droëwors in about two to three days.

While the meat chills and your casings are soaking, you toast the spices in a dry pan. Toast them separately because they roast at different speeds. When it's fragrant and nicely roasted, you let it cool down before blitzing into a powder. I usually blitz the coriander separately so that it's not completely fine, but this is not a set rule. It's more for those who grew up in South Africa and used to the coarse ground coriander. In our relentless ambition to make the best and healthiest biltong possible we have decided to use the leanest topside beef joints available. It is more expensive than the traditional silverside beef used but a lot leaner and a lot more tender. We source the highest quality ingredients available as we firmly believe the difference is in the taste. Hang them in your drying cabinet or in a closed area with good ventilation at room temperature for the most authentic result. Traditionally, these are dried on wooden dowels, like in picture 4. You could also use meat hooks. It takes about a week to be ready. During the manufacturing process the beef joints are hand cut to size according to the specific type of biltong being made. During the marinating process we have carefully sourced our very own secret recipe of natural herbs and spices that are carefully roasted and ground on our premises. Technically yes. I never use it, most people that produce or make it at home never use it, but it's my duty to advise you to do so.This product is related both in name and in nature to the Dutch droge worst, also known as metworst. Meat - You can mix or change the meat. Lamb and other types of game like Springbok and Kudu are popular choices.