Boet, i have searched the interweb for many years to find a recipe that works. You are bloody brilliant! This stuff is amazing, when you are in Sydney drop by and try
As soon as I heard your accent - I knew I was onto a winner! I am Australian, a former butcher, and I used to make 120kg of wet Biltong, plus Boerry and Droewors every week. I had half forgotten the spice recipes but now I am good to go. Thanks for the vids! Cheers mate.
Very entertaining guy and funny but captivating and he knows how to keep your attention fokusing on him. As his recipe is its awesome and seems tasty. Thanks bra for the awesome video.
Dankie, just what I have been waiting for. I have watched all your videos and made most of your recipes they are pants down the best, just waiting for your Boerewors one. 👌
Hi Charlé Thanks for another great video. I really enjoy watching your content! I had a question regarding the grinding plate; my grinder has the option for 6mm, 10mm, or 12mm grinding plate; which one would you recommend using?
Run it through the 10 mm twice. Most importantly make sure the meat is extremely cold. Otherwise the mix will not be crumbly but pasty. Happy you like the videos! 👍
great stuff as usual! thank you! i tend to avoid curing salt... is it ok to use sea salt or imalayan for beef? is pork a little bit dangerous than beef? or when it comes to drying has nothing to do and should i use curing salt for both? cheers!
If you’re comfortable without the curing salt you can do without for pork too. Add 80g dry red wine and ferment it at 24C for 24 hours. Before drying at 18C low humidity and fan.
@@PantsDownApronsOn i don't have access to suitable beef over here in East London, so I end up buying super lean silverside need and very fatty pork belly for the right fat percentage. Since light speeds up pork fat going rancid i cover the dehydrator's sides. As soon as it's dry, vacuum pack and you're good to go. Not one droewors stick has gone rancid on me. No vacuum sealer? Water displacement method.
@@vaazig East London , welcome fam, i also make my own Biltong and Droëwors, sadly my mate has borrowed my dehydrator over a year ago 🤣 Place in Cambridge does nice cuts upon request, weyers also gives me lekka cuts of silverside
Looks great. I enjoyed the video thanks. I've never heard of curing meat at such high temperatures before though. It doesn't sound safe at all to have it at that temperature for so long. I understand it's drying out but still the meat is sitting warm and moist for a very long time. I've studied all sorts of fermentation and low temperature cooking and I don't understand how this is safe. Is it the acidity and lack of oxygen? A rapid fermentation as it dries out?
@@PantsDownApronsOn Very interesting. I always thought meat curing required a low temperature. This opens up a lot of possibilities! I don't agree with the use of nitrites. After all, a healthy fermentation is all that's required to kill off even botulism, and pressure canning also solves the issue with low acidity foods, although the risk when canning is so low people never worried about it before a few factories became contaminated with spores and who knows why that happened. I can only think of good reasons not to use nitrates. Thanks again. I have really been enjoying your videos :)
@@lordnarayana6888 People freak out about nitrates, but it's just a load of misconceptions. There is a doubt about nitrites and cooking at high temperatures, but at low temperatures there are no concerns whatsoever. In fact, Google how to make your own nitrates. It involves celery. Yes, that's how common nitrates are in everything we eat.
Awesome video. I did the meat, added cure, minced it, then because my grinder wasn’t stuffing the casings well I kept it in the fridge for 48 hours while a sausage stuffer was ordered. Will this be safe still? It has curing salt and has been at 4 degrees Celsius.
Yeah it’s fine the only thing that might not be as good is the salt will draw out moisture from the meat before you stuff it. Think it will only be very marginally different since you dry it anyway.
@@PantsDownApronsOn wow, thanks for replying! it certainly felt a bit dryer, but the casing was stuffed with ease. Got a few more air bubbles because the texture was dryer but popped all that I could see with a clean needle.
Just about to make this; I’m following the recipe quantities but I just heard you said 20% fat. The quantities given for beef are 9% fat. Which is correct?
Can I buy normal sausages from thr butcher (ready made) and then dry them like biltong? Or does it need the same whole procedure of soaking, washing etc
Depends if it has vinegar inside. The ph needs to be a little on the acidic side to help avoid bacterial growth. However if it is a super reputable butcher that follows all the rules and the sausages are fresh then you should dry it quickly in a dehydrator to get the water activity down as soon as possible so it doesn’t spoil.
Can any old bro just make sausages at home with supermarket/butcher's mince and stuff the intestines without a machine? Also, can LoSo salt be used for curing? It's the 50% potassium stuff for us with high blood pressure ;)
You can use the supermarket stuff and the low salt but you will struggle getting the meat into the casings without a machine. If you can get your hands on ready made sausage that low sodium then you can soak the sausages in vinegar for an hour or so then dry it. Couple of things to remember: Salt causes water displacement and this lack of water is what helps “cure” the meat because bacteria struggle to grow in such an environment. You won’t know what process bought mince went through which might be problematic. If you know a butcher you could kindly ask him to make the sausages for you and you can cure them at home.
I have never used a dehidrator. Or fridge or any of that nonsense. We grew up hanging it in the garage with a fan to stop flies. Thats it. Im 31 and still very healthy. Never got sick from dried meats. But your choice if you want to spend thousands of Rands to buy all the fancy equipment. Goeie werk mater. Hoop om nog baie te sien.
I am so sorry and must apologise: RU-vid asked me to rate this video and i stupidly clicked in one star instead of five stars. I have accidentally given a bad review when i meant to give an excellent review. I can only offer my sincere and humble apology.
It’s a small but big subject. Better videos than that already exist but as with most of them I fall asleep before the intro is over, so I think it’s high time we make our own video on the dangers and non dangers of curing salt. Might add msg to it while I’m at it.
Just a helpful tip when loading your skin onto filler tube, in my factory on the hand fillers this was our method, you pushed some filling to the front of the nozzle so a little meat showed and this facilitated the easy loading up. Also if they decide to use spice packs from one of the merchants, Crown, Freddy Hirsch etc make sure to shake the pack thoroughly as some of the heavier spices settle to the bottom. I hope this advice helps your viewers and thanks for a great descriptive recipe. Keep on sharing the best of South Africa 🇿🇦.👍
Mooi. Moved to Canada this year, so I've had to make my own wors. Wasn't 100% sure if there was a special something I needed to do before drying it. The hog casings I've got make pretty thick wors but it's going to be lekker ekse 😁
Thanks for the video. It was entertaining and informative. I've been thinking about making a batch of boerewors but will also make some droëwors using your recipe at the same time.
@@PantsDownApronsOn Thank you kindly. Philippines beef has no fat, so even when I make dry beef wors I have to add pork fat, so I would assume that it would be necessary to add curing salt #1 to that as well,correct?
