How to make traditional South African Droëwors - Dry Curing Meats for Beginners

[@bidibibip]

Ah wonderful! I'm a South African living in Portugal these days and I've been missing biltong and droëwors like crazy. My Spanish fiancé and i found your biltong video and have just completed the first batch - it is heavenly! Next up we're making droëwors! Love your channel, thank you! 🤩😍

[@mecongberlin]

Ladies and Gentlemen, this channel is absolutely brilliant. I already made four sausages, shared them with my neighbors, and it was a big success. I am living in Asia, so special sausages are of great interest here.

[@stevetroy113]

I’m a South African and love biltong and dry wors! You made a perfect example for dry wors!!! Well done 🎉

[@EvilGremlin100]

I'm not south African, but I love biltong and jerky so much, I built myself a biltong box. I have a few mates that hunt deer and they always bring me venison to go in the box. It's fantastic Recently tried drywors, and I've got a sausage maker sitting doing nothing.. gonna have to give that a go. Any other meat snacks you'd care to recommend I try making?

[@jonkirkwood469]

I spent a few years traveling back-and-forth to RSA. Droëwors made from a variety of game was one of the engineer's specialties. The Afrikaners like to supplement their braai courses with biltong, too. An emu steak, properly prepared and served covered with biltong dust is quite a treat.

[@dalepretorius2008]

Biltong dust is the secret to life!

[@williammaxwell1919]

​@@dalepretorius2008 LOL Spoken like a true Afrikanse wannabe; go you! Being able to celebrate and spruik cultures that we encounter during our journey through life that are not our own, but which resonate with us, is rare and to be celebrated. Kudos to you Dale

[@markoutthere]

South African here and this or biltong are my favorite things to eat! Droewors not pronounced correctly BUT you nailed the recipe and taught me some tricks I never though of with regard to how you stuff it (tie it and add water to the casings, brilliant!). Now the problem is I have to go and buy some stuff to make a batch. Very nicely done!

[@andremarais2706]

Greetings from South Africa. You nailed it.

[@OldRhino]

I'm glad that you made it, and I'm very happy that you enjoyed it. This is comfort food, the South African way.

[@Boereprinses]

Another great and well-researched recipe, and as a South African who love to make and eat droë wors, you certainly have my stamp of approval😁

[@Martin-nm1no]

I am in Pretoria South Africa. Thank you for this you did it really like we do here in South Africa!! Congratulations as not many get it right and it is so easy! This is many South Africans staple food. Biltong and droewors is also very good to eat when you are sick or must travel far

[@TheMrWillje]

What a great video! I have no idea why you don't have more subscibers. Informative, no excess of information. You spoke clearly, eloquently, and you obviously have a lot of knowledge about this and was kind enough to put this video together to share that knowledege. Absolute legend.

[@2guysandacooler]

Wow, thank you!

[@HelpforDominique]

Total respect for how you pronounced Droë Wors

[@jacobenade3115]

Love the way you pronounce droëwors.. Exactly how we make traditional droëwors. Same basic spices as well. You can make it spicy by adding a bit of chilly flakes and pinch of smoked paprika. Thats whats so amazing about biltong and droëwors. You can play with the spices to your preference but must use the basic spices as you did. P.S never smoke it, and can be hung and dries in your garage with a fan on it to keep away bugs.

[@michaelhotti801]

Nice video. We tend to mix the dry spices with the wet. Let it soak for 20 min in a refrigerator. Mix well and add. Run it a second time through the grinder. It helps blend the spices. A 20-30% fat content is more suitable for Boerewors, but we tend to go 5-10% of fat to prevent the Droëwors to become too greasy. Never mix in pork (turns rancid) , but you could blend it with lamb.

[@JesusRocksTryPrayin]

God bless you! You will have saved lives, making these videos.. THANKS

[@willemschonken5120]

Man thanks so much for this! Just got back from SA and my droewors is already gone... cant wait to follow this to make my own!

[@aaronroberts6684]

More South African food please!

[@JH-nb4nn]

I made the same biltong box. I'v currently got droewors in it. :-) Thank you

[@J_hoop]

I’ve been meaning to make dröewors for a very long time. Thanks for this. I’ll be definitely doing it now!

[@beingjohn392]

I just subscribed. You have a great attitude and make very professional videos. Thank you.

[@Getouttahere78]

There's nothing better for a long road trip than a big bag of droëwors ‼️ On days 2 and 3 you can take it out and throw a couple of sausages in a skillet to warm it up whilst baking your eggs. Absolutely delicious 😋

[@2guysandacooler]

So true!

[@kellycrouch9576]

Music is as good as the dried meats. Nice balance;great class

[@magnuseriksson5547]

I just made my forst ever batch... and I love it! This was soo good! Definitely gonna make more. Much more. 😀

[@sloetsteenkamp6332]

Droëwors is my absolute favorite snack. Just add a good beer a rugby game and your in heaven.

[@tomhlavnicka1618]

Thanks again for a great video. I am learning a lot every time I watch.

[@vossierebel]

Man-OH-man... now my mouth is watering... and it's only seven in the morning... and I have no drywors or biltong in the house! Shame on me!! Lekker eet broer... thanks for sharing the good news!

[@jalepeno5903]

Wow! These videos that make m’chops water, are the hardest to watch!!! Can’t wait to try this. Good work Pimp Daddy!

[@sophtayl]

I jumped in and tried this today Eric. The taste of the sampler (excess from production) fried up with some eggs was absolutely great. looking forward to the dried version in a few days. Thanks for posting the recipe and instruction video. It really helps in building the confidence to give it a crack. I used Brisket and added a bit of pork back fat for the 70:30 ratio (Beef was 90:10) Keep up the great work!

[@michaelhotti801]

I would not use pork in droëwors. Pork and it's fat tends to turn rancid in droëwors and shortens the shelf life. I've been making Biltong and droëwors for over a decade and never used pork in droëwors. A 30% fat content will result in greasy droëwors. Try 5-10%.

[@sophtayl]

@@michaelhotti801 it didn't last long enough to go rancid but your point is noted and appreciated

[@jacoellis248]

Very nice video. Well done so nice explained as a South African we do it little different. But all good.

[@chrisfisher3900]

Add a dry peri-peri spice mix it is amazing. Bulb is to reduce humidity

[@derrelcarter9401]

I just LOVE this stuff! Thank You

[@ericfoster3636]

I'm gonna give this a try. You make it look good!

[@glentweedie602]

Perfectly done. If you say the word vortex, and remove the "tex", add an "s" to the "vor" then your pronunciation will be perfect 😊

[@sebasti3n]

As always, thanks Eric! 😊

[@jonathandalton2921]

you did so well here. when the casing snaps , thats the good shit. cabanossi is also popular in my neighborhood.

[@mrpandabites]

Fantastic recipe - that's pretty much exactly how my Oupa used to make it, though by the look of yours, I think he used a slightly finer grind. It's not wrong, just different. Well done, man!

[@jarnedekker9543]

Bit late but just want to say I love Afrikaanse words haha. They literally look like 19th century goofy Dutch :D

[@CraftyZA]

a few pointers to upgrade your Droëwors game. For the fat, use the fat that comes from a lamb's tail. The best fat in the world for this. It melts better in your mouth than wagyu. I kid you not! Then also, drop the worcestershire sauce. It's a modern adaptation, and it really detracts from what this can be. There are reasons why folk add this. With mass commercial hunting, the animals are not bleed out soon enough. This causes a strong metallic vitamin b taste. Kind of liver-ish. So one way of dealing with that is to add umami rich bold flavours to mask the flaws in the meat. (This is for venison droëwors) In your case, you used super fresh meat. So let the meat shine. leave the worcestershire sauce for hot pockets and eggs. Same can be said for your biltong recipe. You really should not add worcestershire if the meat is of good quality.

[@jasond4752]

If you drop the Worcestershire do you increase the vinegar to make up for it? Thanks

[@duncanjames914]

Awesome! Looks like you already had Droëwors on the docket :-)

[@cameronbruce3929]

This is awesome - thanks!

[@yug5874]

Dry raw meat is fantastic.

[@fx4everyone]

Great tutorial, no mumbling, just straight and fully packed tutorial. Will definately try this and give you a shout... Quick question though :) How do I preserve it after the whole process is done. Do I keep it refrigerated and if so what the ideal temperature to maintai?. Is it safe to keep under room temperature?

[@larrytm30]

Hi Eric, looking at making this recipe real soon. Is there no concern not adding any curing salts? I am getting conflicting information when searching online! Any advise would be great! Thank you!!

[@jvanniekerk1]

Hey. Thanks for this. I'm in South Africa and I've made my own biltong before. I have my own biltong box, which I call my "Biltong'enator" :) I'm going to try this for sure. Thanks!

[@normannisbet1213]

Top vid! Can’t wait to start my home billies & droëwors projects. But how to make sausages without that special thingy that you used in this video? I doubt my butcher’s gonna do it for me. (Living in Denmark now) I’ll hunt a butcher who will be keen on selling these products too. Thanks for great vids, Eric. Am now subscribed 🤙🏻

[@aboubakargarbanabarasani9712]

Toujours un plaisir

[@alexanderchernosvitov4559]

Oh Eric thank you very much. You have done a very good job. And as always, your videos are amazing. My friend, how long can this product be stored without a refrigerator?

[@bryann_110]

Is this safe without curing salt?

[@figlermaert]

Without nitrites but having it at 75f, does the safety come from now fast it dries?

[@Grgwhhehe]

am also curious?

[@Bond58]

Jup. No need for funny stuff.

[@mikehunt3800]

been making it for decades, safety comes from the acidity of the vinegar

[@ausman794]

It MUST be brown vinegar.

[@michaeltooke9164]

Another terrific video! Thanks. What do you think about storage? If I refrigerate them, about how long will they keep? (vac seal and oxygen absorbers?)

[@SeugnetMoolman]

Can you freeze springbuck drywors and for how long

[@matthewkellow8859]

Looks great

[@thepatriotsrage661]

Awesome!! Well done! As for the pronunciation... try 'drewer' - 'vors', that will get you as close as it gets.

[@2guysandacooler]

LOL. Yeah. I seem to have a tough time with that one!! 😅

[@dgax65]

That looks good.

[@panikkosloizou1302]

You can also make salami in there? good morning from Cyprus 🎉

[@XmanCo]

Great video.

[@cflan331]

Could this method be use to make something like pepperoni snack sticks?

[@JAdams-jx5ek]

Hungry! Very nice!

[@perridisefarms6526]

Can you use a dehydrator for this recipe?

[@Grgwhhehe]

Hey I have a bit of a curing question! I remember a video you did quite a while ago and it was mentioned that meat in oxygen rich environments cannot harbor botulism when properly salted. So this leads me to ask, as long as I thoroughly salt something like pork for example, can I cure any cut? I know the carna seca video was just thin cuts of beef and could be other proteins and other cuts.

[@2guysandacooler]

the easy answer is yes

[@byronyoo8478]

Does this recipe not need curing salt? Can you explain why. Thanks

[@alexitselentis7904]

Great video, question : Can I buy ready made sausage from my butcher, and then just hang them in my Bilton box ? Which has a globe and fan in ? Thnx

[@stephengreen9720]

I have a question about humidity. I live in the U.K. and our humidity is pretty high at 70% + according to my hygrometer, way above the 50-60% you suggested in your biltong episode. I’m about to start trying biltong and droewors so wondered how this would affect the process and what if anything needs to change?

[@johangreyling8814]

Just up your bulb wattage to 60 W this will take care of the humidity. Too much humidity causes mold to form as the wors takes too long to start drying.

[@danielvisser6431]

​@@johangreyling8814 Also a good way to test if the tempreture in the box is fine the heat should make the bilong slightly warm it will help with evening out the drying process if you really have a higher humidity in your area i would suggest maybe 2x 40W lights with correct spacing to create a more evenly heat distrebution

[@macw2234]

I drove hundreds of thousands of miles around South 🇿🇦 Africa and always had a packet of droëwors next to me. Snap and munch

[@charleschristianson2730]

How do you store it?

[@Patrick-ou6wb]

No pink curing salt?

[@DingusMcGillicutty007]

How would these do on a smoker?

[@stevenjohnson249]

Is this sausage shelf stable? If so, how long?

[@Getouttahere78]

I would say it's shelf stable, only problem is that it keeps on drying. Better put it in Ziploc bags and in the freezer. It can last up to a couple of years.

[@stevenjohnson249]

@@Getouttahere78 I planned on vacuum sealing it.

[@michaelhotti801]

Maybe this will help with the pronunciation of Droëwors - Drew a v-oares (like rowing oares). Or just say Dry v-oares (Drywors)

[@yesman.]

Nice

[@Thataliah]

Can I make this out of lamb or goat also?

[@2guysandacooler]

yes

[@sanduafaceri2792]

Am început sa te urmăresc cu interes din România. Unde găsesc gramajele (gr.) la rețete? Sunt începător. În rest super!

[@fransoosthuizen2151]

Traditionally dry wors was made with the tail fat of black headed Persia sheep. This fat has a very low melting point resulting in a product that seems to melt in your mouth.

[@Carla-kb1xd]

I cannot find sheep casing can I use pork casing?

[@Tarzanjunglekungfu]

Ordered mine off amazon a week ago

[@maxjohnson1533]

How long could these be stored? Refrigerated or not? Would vac-packing them work well.? Probably an unnecessary question as I would most likely eat them all pretty quick, but maybe I could make a large batch.

[@jonathandalton2921]

we sell them in stores vaccum packed and the local butcher sells them in a brown paper bag, since you would eat it soon.

[@ausman794]

Can keep in the freezer. Air defrost in a glass bowl when removed from the freezer. After one year tastes the same as the day I made it.

[@mrd3863]

Have you ever made buckboard bacon?

[@TheQwagmyer]

Nice!

[@pat-z]

Hey Eric!

[@2guysandacooler]

Hey There Pat. Thanks for watching and commenting!!

[@leahtiferetrabinovitz6518]

amazing!

[@2guysandacooler]

Thank you! Cheers!

[@GreenRhino5280]

How do you store after it's complete?

[@jancoertzen551]

Just put it in a bag in the freezer and enjoy later😁

[@edwardgrimes3436]

Eric, This is a sensational recipe, followed the process and, dried for 4 days. The result is sensational. One question, when I minced the beef it came out in the right texture, speckled , but when I put it through my kitchen aid sausage attachment the meat becomes much more homoginized . End result still tasted great but anything you can do to avoid this and improve the texture? Thanks

[@2guysandacooler]

Using a kitchen aid is very challenging. Rechilling the meat mixture before stuffing might help. Also, if you have someone to help you, that would be ideal. You BEST bet is to invest in a small sausage stuffer. That would radically improve the quality of your sausage😉

[@2Tone-x8h]

Just out of curiosity how do you clean your mortise and pestle? Also how would you store these sausages and what do you estimate the shelf life to be?

[@ernievan7745]

Hi, the sausage keeps for a while. I put it in vacuum sealed bags and put it in the freezer. Take out, and start eating in a few hours..

[@2Tone-x8h]

@@ernievan7745 thank you

[@FarmerTee]

Could you add curing salts for a safety factor or is it not needed? Also how do you store it afterwards? Ziploc bag in the fridge. Or could you vacuum seal it?

[@2guysandacooler]

you could but this dries so fast, t's really not needed. Afterwards I would vacuum seal and store in the fridge for long term. for short term I would place in a paper bag and store in the fridge

[@dirkventer8112]

All die Afrikaners het n groot glimlag op hulle gesigte nadat ons na die soutie se "droe wors" se uitspreeking gelyster het ,maar dis kwaai ek like die ou (keep these videos come) Trots op my kultur en nee soutie is nie rasisties nie dis n troetel naam.

[@kandiitewa4972]

Wooooow

[@ruansiebert]

Lekker man

[@idahopotato5837]

I think if I started tasting at 3 days it would all be gone by 5 days. But it would be a fun experiment.

[@mkultra4542]

if I started tasting at 3 pm it would all be gone by 5 pm . . .as always.

[@romanmallery7919]

Would love to see a video on a solid muscle cured meat after its been dry aged for 30 days

[@markskibo5159]

No cure ? Scary, but Ill try it!

[@MrBoomzlang]

Very nice, next time add some sheep tail fat for that extra flavor.

[@lesleyhoban6559]

Can i rig up my Excalibur to do this

[@2guysandacooler]

Sure. I would dry at 95f for a couple days. Check after 24 hours. The sausage should break when you bend it. If it bends then it's not done yet🤤

[@idahopotato5837]

That's what I'm gonna try.

[@enriquepizarro8591]

What else can you safely cure in your biltong box??

[@pattayaguideorg]

Mmmm mmm mmm!

[@idahopotato5837]

I buy brisket for my beef sausages now. No bone and easy to remove the fat and save. Would love to see a video on using brisket for sausage making to be sure I'm doing it right. $4 a pound whole.

[@mynameisntJon]

When you sniff the droëwors, you are then supposed to say "mmmm lekker". It's the law. Your pronunciation of droëwors made me giggle every time.

[@andrewclarke3750]

As a South African I can honestly say I've never seen droewors made with nutmeg or cloves. My friends parents owned a very successful butcher shop or slaghuis and their droewors and biltong won awards and was authentic to the recipies used by the voortrekkers themselves. If you can't pronounce the Afrikaans words then stick to to English version.

[@2guysandacooler]

NAHHH I think I'll stick to the Afrikaans version. It's a lot more fun to read comments about how I can't pronounce these words😂😂😂

[@KassieVanNiekerk]

Andrew clarke your a bit arrogant son..

[@coeniebre]

Instead of only beef fat, we also add 50% of the fat from sheep tails

[@mattpeacock5208]

It looks kinda like old cat turds, but something tells me it tastes even better.

[@mikeleonard8031]

If you are going to use game meat then may use some different spices.

[@mecongberlin]

Dear Sirs, would it be possible to show how to make a liver pate sausage? Like Pfälzer Leberwurst? Only in German: de.wikipedia.org/wiki/Pfälzer_Leberwurst I am living in Asia and I miss it.

[@jaredgray7872]

Mmmmmm, looks like cat poo.. my dog is gonna love it!

[@pietercoetzee6444]

To improve, try next time not brisket fat, but sheep's tail fat. I love you show.

[@2guysandacooler]

OHH I bet that would be great!!

[@pietercoetzee6444]

@@2guysandacooler Yes sheep tail fat melts at mouth temperature. I will send you some from the best of South Africa and you will decide. Its better than all the rest.