How To Make Droëwors | Droëwors Recipe By Xman & Co

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Curing Time :- 3 to 5 days. Day 5 should be completely cured and dry.
Spice ingredients :
1/8 Tsp Nutmeg
1/8 Tsp Cloves
1/4 Tsp Ground Pepper
37ml Cold water
30ml Brown Vinegar
38gr Salt
25ml Brandy
30gr Coriander
30ml Worcestersauce
1/2 Tsp Cayenne Pepper
This is so easy - you can do this at home like a legend.
Please like, share and SUBSCRIBE if you like what You see and don't forget to please tell your friends about this channel. I will greatly appreciate this. Also leave some comments on what recipes you would like to see in future...Stay Tuned!!!!!
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#droewors #drywors #biltong #xmanandco
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Leeeeettsss Doooo THIS!!!
Cheers for now.
Xman & Co.

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Опубликовано:

2 дек 2022

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Комментарии : 64

@williammaxwell1919 4 месяца назад

2 Guys & a Cooler... the"Cooler" on this channel is M.I.A. as is the second "Guy"... a very interesting informative channel that I enjoy watching. I grew up in NZ and moved to AU as an adult and went to school /worked with / socialised with South African's, Rhodesian's and Malawi. While the accents are distinctive, so is the culture. Watching the Springboks play the AB's is only bested by AU -v- AB's in the Bledisloe Cup (which is even better than the World Cup ~ Antipodean bias). Any nation with a rich heritage should be unapologetically proud of it.

@collenz.mbengo5680 Год назад

🤣🤣🤣🤣😂😂 just got to laugh at the auto translation "droewors ------dry walls" just killed me!!! Beautiful work man! Big up

@williammaxwell1919 4 месяца назад

LOL... It's always intersting what each of us find humorous; we need to celedrate our sense of humour and our sense of the rediculous... it makes us more human and better as a person. Don't lose your humour or hummanity.

@Jhoustonmcmillan 29 дней назад

Bru, your recipes are spot on. I've tried a few over the years and you've absolutely nailed it on all fronts... Boerie, Droëwors and Biltong! Thanks for sharing!!!

@JH-nb4nn 8 месяцев назад

Thanks for the video! From NZ :-)

@deon691127 5 месяцев назад

I built my biltong box, now looking forward to making the droeewors! Thanks for sharing 🙂

@grant2149 3 месяца назад

How did your biltong come out.

@Bobaklives Год назад

Been loving this style of dry sausage snack ever since I saw a brand in Whole Foods, now I’ve been ordering as many different styles as I can find online - I like it more than biltong. Thank you for the video explaining it so I can describe it better than “that really good South African style beef stick.”

@EmmyKock 2 месяца назад

Wow

@KaiGaming84 Год назад

Lovely stuff my friend, good to see you again!

@XmanCo Год назад

Hey my friend thanks for the visit. Thanks for the message and stay Ay safe hey...🍻🔥🔥

@stephenricci5201 Год назад

Love your channel. Simply the best!

@XmanCo Год назад

Thank you so much man. Appreciate your ongoing support. So happy you enjoy our content. 🔥🔥👍

@riaanvanderwalt9340 Месяц назад

Great channel! What size tube did you use on the stuffer?

@RottweilerDogLife1 Год назад

Yum, yum and many more yummy yum's. 😋😋😋

@XmanCo Год назад

Thank you. This was seriously amazing!

@leonebellingan9774 Год назад

Great video. This is going to be soooo good !!! Love it !!!! 😻🔥🔥🔥

@XmanCo Год назад

Thank you sweety. 🔥❤️

@McGieHomesteadAdventures Год назад

I’d definitely try it! I’m really getting into this kind of meat preservation!

@XmanCo Год назад

You will love it!

@georgerankin6362 9 месяцев назад

I've followed this recipe and had great success with it! Watching your prep leads me to offer knife sharpening services to you guys, if you are interested.

@pgprentice Год назад

2 guys and a cooler link: www.youtube.com/@2guysandacooler/featured

@ianwhelan5019 8 месяцев назад

Quick question about droewors, is it possible to use shop bought thin wors with no pork content?

@daryayelkina9567 9 месяцев назад

Hi what size casing is that?

@main-meat Год назад

Lekker meneer, lyk heerlik!

@XmanCo Год назад

Dankie meneer waardeer dit!

@MrEvonz Месяц назад

Curious to know what sausage stuffer you are using, I have tried to make Droewors twice but my sausage stuffer keeps getting bound up with the meat becoming a brick inside it

@catherinetrollip1311 10 месяцев назад

❤❤😊like you make the droewor l am go to make for the us

@XmanCo 10 месяцев назад

Awesome news

@hkrause6565 6 месяцев назад

Any reason why we can't just use non-lean or fatty mince? It would negate the need for having a meat grinder which significantly lowers cost of entry. You can control your fat content by purchasing the desired grade of mince. It's a fortunate coincidence that where I currently live we get "regular ground beef" which has 30% fat content and is very cheap - half the price per kg of typical cuts used in biltong/droëwors.

@andrewsparks4112 Год назад

Where I live there are to many fly and other bugs, to use a dry box. Have to use a smoke house.

@XmanCo Год назад

I hear you. So many nice things you can do with a smoke house too...

@eksemos 9 месяцев назад

Hello Xman! Woon julle oorsee of in SA?

@XmanCo 9 месяцев назад

Ons het so n maand gelede na Kanada toe ge immigreer.

@griffinf123 Год назад

Thanks for the video. Am curious though - as a newbie sausage-maker, I’ve read repeatedly that it’s not food safe to cure homemade sausage unless I’ve added some sort of curing salt (nitrates/nitrites), due to the risk of botulism. Is it different for beef sausages?

@waynewhittal1848 Год назад

Your salt, vinegar, and brandy will du the curing for you so no need to worry about that once it's dry/ready to eat its will not last you long enough to even think about "going off"

@clivemilner Год назад

Great video. Why do you not poke your sausages.

@XmanCo Год назад

Thanks man, appreciate. I sometimes do if the sausage looks like theres air pockets. Most of the time I end up skipping it. Thanks for the ongoing support. Stay safe. 🔥🔥👍

@emilybacon11 Год назад

Plse can I ask, why the cold water? Can I leave the water out? Isn't there enuf liquid in the mince itself plus the brandy, worcestishire sauce & brown vinegar? Your advice would be greatly appreciated.

@XmanCo Год назад

Hi Emily, the cold water is in the recipe for 2 reasons. Yes you could leave it out but need to substitude it with more worchester sauce then or other liquids. The second reason is " why cold" because it helps with keeping the ingredients cold to move through the grinder. Hope this helps. 🔥🔥👍

@emilybacon11 Год назад

Ok, good thing i used the water, thx. In fridge over night now & will hang in my biltong kassie tomorrow. Cant wait to taste once ready. I made 4.4kgs of droèwors mince, btw.

@XmanCo Год назад

@@emilybacon11 o wow. So jeolous. Keep me posted. Im sure you going to love it. 🔥🔥👍

@Mikehdy 2 месяца назад

I just can't understand how people do cooking shows especially involving slabs of meat that need to be cut up and have a knife that is so blunt they have to saw at it four or five times just to make one slice!

@nikandlar5278 Год назад

I have visited SA last year, I have tried Biltong and Droëwors, personally my favorite food till this day. Tomorrow hopefully I’ll make a batch. Do you suggest trying some other food? Greetings from Croatia!