@@faansvanzyl3972 , jammer, ek was 14 jaar 7 maande in St Louis maar het so n paar weke gelede terug verhuis na SA. Ons twee seuns is in Madison WI en Tampa FL. Laat weet maar as ek met iets kan help! Groetnis, Hendrik
@@faansvanzyl3972 , baie gemaak maar nooit verkoop nie. Soms het ons sommer as n klomp SA vriende bymekaar gekom en saam gemaak. As jy onder die radar bly van die VSA gesondheidsdienste kan dit werk. As jy kommersiëel wil maak en bemark is daar baie regulasies. Maar daar is baie SAners in die VSA wat smag na n bietjie boerewors en selfs nog meer na droëwors. Of FaceBook is baie groepe waar mens kan “adverteer”.
Goeie Môre....hope you're up in the States, as I am in Canada. I am keen to make some dermlose dröe wors this morning as per your method. Kruienaaltjies are cloves right? What is the "neut" - I only know the word as "nut" which is unhelpful. Olyfolie is olive oil yes?
@@boeriesedinge416 dankie Meneer. I am making your spreadsheet for future use too - the spices are difficult to measure in ML's because my salt for example might have a bigger/smaller grain than yours. Are those ml's supposed to be grams? Or, do you have a gram equivalent measurement for each? Lastly, if I buy typical medium fat mince meat at the shops, then add in some beef fat, what ratios do you recommend for that? I know those are head scratching questions but I would appreciate it. Daie Bankie!
@@boeriesedinge416 thats awesome man. Just before joining the SA army in 91 at age 17, I remember going to gym to get ready for keuring. On the fourth set, I did 110kgs for 3 reps. It was my personal best, and I was very fit and strong I think for my build and age. My special secret diet was eating a can of tuna a day. Nowadays, I am 51, and have just started gym again. I weigh double now (to the kg) what I weighed back then, but I think I can bench maybe 25kgs - hahaha! I will challenge myself to do what you did here, as a goal. Thanks for sharing manne. Your boys are vris!
😂, nee, dis net vir eie gebruik. Maar daar is geen rede dat mens dit nie kan opskaal nie. Ek het al by 80 kg se nat mengsel op n keer so gemaak op n groot droograk van skadunet.
Hallo Merinda, sovêr ek kan aflei is koljander baie goed vir mens se niere - kyk hier. www.google.com/search?q=is+coriander+safe+for+kidneys&ie=UTF-8&oe=UTF-8&hl=en&client=safari. Ek weet ook nie waarmee mens dit sou kon vervang nie.
Dis nou n lekker naam daai. Siende dat ek op Gobabis gebore is en tot ek 5 jaar op Aranos grootgeword het, sal ek ook van nou af kaalgatworsie gebruik.
Dag se my oom Kan oom asb vir my se watse grid oom gebruik het om die worsies op te laat le in die kas ek maak ook die gesogte bederf en wil dit graag probeer
In hierdie video is dit n soort vierkantige ogiesdraad wat ek gebruik, maar jy kan maar net vir jou n houtraam maak en ogiesdraad of skadunet daaroor span. Ek het n groot raam van skadunet wat net so goed soos die draad werk.
Is Mmr nog in VSA? Hoe kom ek in aanraking met u, Ek is hier vir werk en sukkel met die wors maak, ek het n paar vra wat ek graag wil vra. Groete. Marius
@@boeriesedinge416 dankie Hendrik, ja ek is in Missouri, en ek en my broer wil ons eie wors en gied maak maar, dit is maar moeilik. Ek sal jou n mail stuur
Goeie vraag. Colon is die regte wetenskaplike term, maar dit klink nie lekker om dit vir jou slagter te vra nie. Die vetderms wat ek gebruik, haal ek maar self uit as ek witstertherte hier in die VSA skiet.
as jy so bietjie olyfolie smeer op jou grid sal dit makliker afkom as dit droog is... briljante idee. ek wou sien of dit sou werk want ek wou dit ook nou probeer. vir R100\kg is absoluut die moeite werd... baie dankie vir die mooi video. dit lyk heerlik
Met hierdie het ek Crown National se Goudveld mengsel gebruik. Op my video oor die worsmaak, is die resep wat ek gebruik as ek self die speserye aanmaak. Ek gebruik dieselfde mengsel vir beide.
I would never have checked this video out if you didnt point me to it. (I asked the questions about the flyscreen, etc) today. I see you're in Missouri. I'm up here in Canada. There are many times, I wish I was in the States. I quite love the taste of the skaap derms myself, its part of the tradition for me. But, this is a clever method because I'll admit that the casings are very expensive. especially here in the frozen North. I'll tell you one thing - your meat is cheap there in the States, by about half what it is here. For the same grade, from the same Costco. Amazing.BTW, is your boerewors recipe the same that you use for droë wors?
Keep in mind those were the prices before Covid, but yet, I think we might still be cheaper than Canada. Yes, I use the same recipe for droëwors and boerewors.
The meat gets cheaper if you hunt your own. Plenty of deer, elk, and moose depending on where you are in North America…. I don’t know about Canada, but in certain states if you bow hunt it might also mean you can legally take more deer, certain states you can only take one deer in rifle/shotgun season, but you can get another tag to take one in archery season….
@@Rick_Sanchez_C137_ you're right Rick. Having said that, it costs quite a bit here to get there - gas is presently roughly $2/litre where I am at. Costs 3arms and 4 legs to go anywhere. Deer are protected (rolls eyes) where I live, and so they are a bit over run. I see deer often so it would a breeze to keep a bow with me, and then have meat for ages if we were allowed to hunt within city limits...
@@boeriesedinge416 Thought: smear some olive oil (or oil of choice) on the inside of the pipe to make the dumping of wors onto the drying grids easier. I'll be trying this with thick bamboo pipe :)
@@boeriesedinge416 also: what sausage making machine are you using here? Seems to be silent, so a rotary handle job? If you are happy with it, make model please? Tx
Ah, clever! Mine is a bit bigger it seems, but lacks that awesome front glass door. Very very nice. I used a very large computer fan, about the same diameter as yours, with a USB plug. It was previously used to cool audio visual equipment. Your wire racks for boerewors are clever. I've always hung mine over the rods, and sometimes it tears from the weight of the wors. I think I'll copy your method 👍 I'm surprised how wide the mesh is on the inlet hole though. Don't flies get in there? Goes gaan, G
Thanks for the complement! The mesh over the inlet hole has got some mosquito netting underneath it, so nothing can get it. I use the fan to blow the air out of the box and my assumption is that flies will not be able to enter against the stream of air. The racks I use only if I make droëwors without casings. Check my other video about that. Lekker biltong eet!
Dankie vir die kompliment! Dis sommer n gewone waaier wat mens in die huis sou gebruik on jou koud te waai. Deursnit is seker so 25 cm of so. Kyk vir een waar die spoedskakelaar op die waaier se kop sit, nie op die voetstuk nie. Dit maak dit makliker met die bedrading. As jy die spesifieke model wil weet, laat weet maar. Ek het die box nog hier erens in die huis en kan vir jou n foto stuur. Hulle is redelik volop.
It is “hard fat” - the best way I can explain is that it doesn’t really melt easily when cooked and sticks to you teeth and mouth when you try to eat it.
