How I Make Any Droewors – South African Dried Sausage
In this video, you will learn how to make any kind of droëwors. Traditional beef droëwors, as well as venison and the one they said, can’t be done. pork droëwors. The principles can be used with other meats too and the spices can be adjusted to what you like. Drying droëwors can be tricky depending on where you live. I’ve included two…
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this dude has to have the best cooking channel on youtube hands down
Thee Best Biltong vid ❤😂 kept me entertained whole video 😂😂😂😂😂
I’m British and recently moved to Bristol- the bloke that owns a butchers there is from South Africa. I’ve been absolutely loving Biltong and especially Drywors. Thanks for showing me the process so I can appreciate it even more
Would these work in a biltong box?
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.
Awesome!
Great channel & content. Baffled by the accent…. South African that moved to Netherlands?
I loved this video..Thanks Bro
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.
Ek love hieride man… j y is amazing.. jy stel dit soon dit is…hell yes. Jy is briljant 😂
Droewors junky here, en hulle lyk befok!! Goeie werk!!
Thanks
Is it safe to make Biltong and Droëwors out of chicken and other bird meat?
Do you offer any training for individuals .and if yes pls provide info on the institution
Poeslekker
One word…..ADEPT!!!!!!
Im making a dagga infused droewors this winter
Serious Q – does one NEED curing salt for beef/venison or is sea salt good enough? (PS – I am gen X – I don't care much for the safety squad!)
Can you do a video on how you made the fermenter from a fridge?
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 😉
An excellent video. Very entertaining and funny. Thank you so much!
😂😂😂 You are Brilliant and Awesome at the same time bra . Gimme more ek se .
I had to stop the video…. I couldn’t hear because some a-hole (me) was laughing hysterically after seeing you in your raw sausage jewelry……
EDIT: The few videos I’ve seen, including this one, on droewors all say only grind meat once. Have you tried a second grinding and if so, how much was the taste/texture effected?
You seem emphatic that there MUST be cloves, other videos I’ve seen say cloves are optional; do you love cloves, does your wife insist on the cloves, is there a health reason for including the cloves, what gives?
Great video, saved it to a couple of my lists!
Haha, luv the style, thanks !