How I Make Any Droewors - South African Dried Sausage

[@gore426]

this dude has to have the best cooking channel on youtube hands down

[@FiglioBastardo]

That's "tiny-hands down" to you good sir! 🤣 But yeah, seriously I couldn't agree more with you.

[@lxonthemix834]

Im making a dagga infused droewors this winter

[@athia37]

You fracture me,love your humor and silly antics..these recipes are the Bomb !

[@moertoe1]

This boertjie got jokes.....super nice presentation and humor. Thoroughly enjoyed it. Post meer van dieslefde goed!!

[@paulstemmet2626]

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 🇿🇦.👍

[@mariolopes7608]

Yo ma se kind. Brilliant funny and informative. Cheers for the many chuckles. Character of note 🍻❤️🤙

[@PantsDownApronsOn]

Welcome! Lekker ma se kind! Enjoy!

[@yinskitchen]

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

[@PantsDownApronsOn]

Happy to help! Enjoy! Sydney top 3 places I ever visited. Would definitely swing by👍

[@mishahlhabib911]

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.

[@sheriffwelkom4473]

I loved this video..Thanks Bro

[@shaunmalone5406]

Another awesome, informative & entertaining video. I think this is going to be my most favourite channel. Thank you “Ma se kind”😬🤙

[@muzzaball]

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.

[@PantsDownApronsOn]

Welcome! Enjoy!

[@mechanicalgun8775]

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. 👌

[@PantsDownApronsOn]

I’m stealing that line! ))

[@mechanicalgun8775]

Haha I know that is why I put it in there to bring it closer to your channel 👍

[@Braadslee]

Can you do a video on how you made the fermenter from a fridge?

[@LunaBloom99]

Lmimp your delivery is so iconic! 😹 And this video was not an overwhelming tutorial at all. Dankie en mooi bly!

[@russbarker2727]

An excellent video. Very entertaining and funny. Thank you so much!

[@fringeboys]

Just made my first batch with venison. Incredible, thank you!

[@PantsDownApronsOn]

Enjoy!

[@byronmarais]

Deserve more views and subs. Great content

[@PantsDownApronsOn]

You deserve a brannas! 👍

[@wimm1392]

Baie dankie vir die resepte, ek het gister die droe wors gemaak en vanoggend half nat wors geeet, dit proe so goed. Dankie

[@vilonaidu1741]

bro - love your channel and your recipes. started biltong making after i watched your video. keep at it. love learning from you. lekker dag Mnr

[@PantsDownApronsOn]

Lekker! Thanks! Lekker dag daar! Hoe lyk daai biltong?

[@duncanjames914]

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.

[@nataliefourie7023]

Lekka ma se kind, love your video boet! So lekker gelag en geniet, dankie!

[@Sean-ee7ig]

😂 funny, informative and professional ......excellent.

[@larrytm30]

Great video!!!

[@christinemeyer7163]

.Ek hou van jou tong-in-die-kies humor goed gemeng met jou speserye vir n gawe stukkie boerewors!

[@squashedbanana001]

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 😁

[@PantsDownApronsOn]

Everyone likes a thick wors.

[@travismailsa1]

@@PantsDownApronsOn 🤣

[@AKBoostBBQ]

Awesome!

[@MarkusvanAardtBusinessComm]

Excellent. Thorough but quick and efficient Will try it next

[@djdeali007]

Ek love hieride man... j y is amazing.. jy stel dit soon dit is...hell yes. Jy is briljant 😂

[@luclucas135]

Haha, luv the style, thanks !

[@waynestrydom1512]

Awsome dankie great video

[@_robert_the_bruce]

Thanks

[@PantsDownApronsOn]

Thank you 🙏

[@_robert_the_bruce]

Plesier...Gaan daai recipe n go gee in die volgende week. Like jou styl van videos (vir n Afrikaner seun). Keep up the work mate!

[@roscolife7804]

Lekker, I’m making some this weekend and do not stress about the kak comments

[@PantsDownApronsOn]

Lekker! Mine already gone. Time for another batch)

[@tracesee681]

Yummmm.. making me miss South Africa

[@shaunbourne9107]

Very entertaining & informative.

[@barryisaacs8030]

had a lekka lag bru.....thanks for that awesome presentation............only if you had a shop........i be biltong shopping all day long..!!

[@PantsDownApronsOn]

Shipping from Russia could take some time… Better make it)

[@izaksmit7841]

Jou aanbieding was uitstekend. Dankie. Alles van die beste.

[@PantsDownApronsOn]

Geniet hom!

[@birgdinninga8253]

Your receipe ist amazing! Baie, baie dankie! Groete uit Germany 😅

[@matthewbrackley1793]

Yummy!

[@ryanchothia8830]

😂😂😂 You are Brilliant and Awesome at the same time bra . Gimme more ek se .

[@craigraven1]

Mouthwatering....

[@vaazig]

Never thought of making a chorizo droewors. Will do that next.

[@vaazig]

Which is annoying since I'm half Spanish. Maybe I'm part of the paella puritan maffia, unwittingly.

[@user-ez9en7vk2z]

Great channel & content. Baffled by the accent.... South African that moved to Netherlands?

[@PLANDerLinde99]

Therapist: "The Sausage Messiah doesn't exist, He can't hurt you" The Sausage Messiah: 0:30

[@giuseppersa2391]

Like Jamie's pasta sauce...KAK!! Bwahahahahah 🇿🇦🇿🇦🇿🇦🇿🇦😂😎

[@PantsDownApronsOn]

So I’ve heard)👀

[@giuseppersa2391]

Jamie's msp sauce 😃🤣😎🇿🇦

[@PantsDownApronsOn]

Exactly))

[@The_Hairy_Farmer]

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!)

[@PantsDownApronsOn]

You don’t need the curing salt. It’s optional. I never add it.

[@imademoisellerosei7699]

Do a one about hotdogs please , thanks in advance

[@ANRQAngel]

Droewors junky here, en hulle lyk befok!! Goeie werk!!

[@robertwood6297]

awesome!!!

[@coeniebre]

i agree about the pork

[@darkiee69]

Would these work in a biltong box?

[@PantsDownApronsOn]

Sure

[@blabistour]

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?

[@PantsDownApronsOn]

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! 👍

[@blabistour]

Thanks, Charlé. I checked, and the manufacturer has a 6.35 mm (1/4") plate, too; would that be too fine or better? @@PantsDownApronsOn

[@PantsDownApronsOn]

Won’t make much difference. Better to run it through the ten twice.

[@pieternel2327]

Hi, when you making droer pork wors, you mention using curing salt, is this # 1 or # 2. I assume it is #1?

[@PantsDownApronsOn]

Yes 1. #2 for longer cures. Has sodium nitrate that slowly breaks down into sodium nitrite with time. Keeping stuff ok.

[@pieternel2327]

@@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?

[@pieternel2327]

Can you also share the % of curing salt to meat ratio please, as I see the rate seems different for beef,venison and pork dry wors

[@PantsDownApronsOn]

@@pieternel2327 0.25%

[@PantsDownApronsOn]

@@pieternel2327 correct.

[@Diego-gz1pl]

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!

[@PantsDownApronsOn]

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]

For beef sea salt or Himalayan will do!

[@Diego-gz1pl]

Charle my man!, thank you very much, have a good one!

[@vaazig]

@@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.

[@travismailsa1]

@@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

[@jacknissen6040]

Droë wors junkies 😅 Tuesday is the day for the next batch!

[@captainawesome8632]

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.

[@PantsDownApronsOn]

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.

[@captainawesome8632]

@@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.

[@PantsDownApronsOn]

Good let me know it turns out👍

[@motornade277]

Thnx

[@lordnarayana6888]

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]

Acidity, salt, nitrites and rapidly reducing water activity. All plays a role.

[@lordnarayana6888]

​@@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 :)

[@vaazig]

@@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.

[@captainawesome8632]

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?

[@PantsDownApronsOn]

The cuts I use are very fatty so I add another 9%. If you use something like chuck only you good to go. Which cut you using?

[@asmordisfluffbreaker4999]

Lekker man!

[@Riggy2201]

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 ;)

[@PantsDownApronsOn]

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.

[@yungyusuke13]

Is it safe to make Biltong and Droëwors out of chicken and other bird meat?

[@PantsDownApronsOn]

Yes sure. I have a duck biltong recipe on the channel. Personally don’t like chicken biltong though.

[@chrisgoz7673]

Subscribed. How long can it be stored?

[@PantsDownApronsOn]

Freeze forever. Months in fridge. Weeks in a cool dry place.

[@bonginkosimdluli5468]

Do you offer any training for individuals .and if yes pls provide info on the institution

[@PantsDownApronsOn]

No I don’t. But feel free to ask whatever you want

[@carterpaul2688]

Dankie

[@nathanoosthuizen3241]

I'm looking for a south african kabanossi recipe, any tips?

[@PantsDownApronsOn]

Use my pork droewors recipe and cold smoke before drying.

[@jesusinablackman2675]

One word.....ADEPT!!!!!!

[@Getouttahere78]

And Jamie knows bugger all about droëwors in any case 🤣 And I'll say nothing to your wife about your actions with that grinder 🤦‍♂️

[@alexitselentis7904]

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

[@PantsDownApronsOn]

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.

[@Gabriedj1]

Peppea pig LOL that's kak funny!

[@jk12428]

Moenie-RondFok-nie‼️ Ek gooi my hoed agterna Meneer de Beer🤓✅💯

[@countryside_guy]

It looks awesome but it's best I don't make any, I want to live.

[@KINGIBEXX]

You get a thumbs up and subscription just based on your channel name.

[@kalpanakc327]

Wow nice xxx😅😅😅😅❤❤❤❤

[@jacobenade3115]

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.

[@jannielangenhoven3984]

Russians next please

[@javiermelladomusica]

Please cook properly a big old blue bull steak for us!

[@RhiannonRaven]

I am so sorry and must apologise: KZbin 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.

[@PantsDownApronsOn]

Don’t sweat)) All cool!

[@james130362]

Befok bra.

[@grant2149]

Ma se kinders😂😂😂😂😂😂. Is daar n biltong video?

[@PantsDownApronsOn]

Daar is ja

[@grant2149]

@@PantsDownApronsOn Dankie ek soek n lekker biltong video ek begin try biltong. Sal nou sub. Dankie ma se kind😅👍👍

[@jtisaks8569]

the is a meaty comedy show :-)

[@PantsDownApronsOn]

Should do one with chicken. Then it can be a vegan comedy show.

[@harryherman4342]

Bakgat broer

[@fernandosalazar730]

bruh i that this was kid friendly

[@woolmeister4265]

Safe Soos n duif :-)

[@leeg8944]

Kak funny

[@xRhodie]

I'd enjoy your recipes but wish you wouldn't swear. I'm going to unsubscribe because of it.

[@PantsDownApronsOn]

As you wish! Glad you find the recipes useful. Won’t be re editing old videos but all the latest videos are language sensitive friendly.

[@mikeleonard8031]

Hi mate, I think you need to educate people about the dangers of curing salts. Please watch 2 guys and a cooler about curing salts.

[@PantsDownApronsOn]

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.