How To Make Droëwors | Droëwors Recipe By Xman & Co

[@williammaxwell1919]

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.

[@Love.life.always.27]

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

[@grant2149]

How did your biltong come out.

[@KaiGaming84]

Lovely stuff my friend, good to see you again!

[@XmanCo]

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

[@oliverheasley6251]

Thanks for the video, I want to try make some so your video was really informative cheers for that 👍

[@Jhoustonmcmillan]

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!!!

[@denisdecharmoy]

Fantastic Beef Dry - Wors, Amazing. Blessings Xman and Co.

[@XmanCo]

Thank you so much Denis.

[@stephenricci5201]

Love your channel. Simply the best!

[@XmanCo]

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

[@JH-nb4nn]

Thanks for the video! From NZ :-)

[@McGieHomesteadAdventures]

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

[@XmanCo]

You will love it my friend.

[@leonebellingan9774]

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

[@XmanCo]

Thank you sweety. 🔥❤️

[@Bobaklives]

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.”

[@michaelbarrett2346]

Great video, now i have to make a drying box!

[@XmanCo]

You won't be dissapointed at all. This is an amazing recipe and never fails. Enjoy man and thanks for the comment.

[@TeachaMantoFish]

Great video! I’m going to try this with venison and beef fat in a video. I’ll give you a shout out.

[@XmanCo]

Thank you so much! That would be great. Just hopped to your channel. Love your work!!

[@Zander.and.lightning]

Will definitely try the Brandy mix

[@XmanCo]

You will love it!

[@collenz.mbengo5680]

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

[@williammaxwell1919]

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.

[@TheDrunkenBBQ]

This looks awesome, lekker.🔥👍

[@XmanCo]

Thanks man. This was amazing.

[@RottweilerDogLife1]

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

[@XmanCo]

Thank you. This was seriously amazing!

[@panikkosloizou1302]

You can also make salami in there ? Greetings from Cyprus 🎉

[@CBB4U]

Great content. Love this video. 😀

[@XmanCo]

Thank you so much. !!!

[@paulasmulders6832]

Would love to try some Drywall!

[@EmmyKock]

Wow

[@riaanvanderwalt9340]

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

[@ianwhelan5019]

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

[@petercopley1242]

Looks really nice 😊

[@renjohnson4034]

What casings did you use for this droewors, and where is the link to your traditional recipe please? I've scrolled through the comments but cannot find it. We have been using sheep casings...much more fiddly to work with but the wors snaps beautifully, and is less chewy than hog.

[@georgerankin6362]

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.

[@kganyecharles208]

Can you please recommend a casing supplier around gauteng or free state

[@XmanCo]

Unfortunately I do not know. Try tour local butcher.

[@catherinetrollip1311]

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

[@XmanCo]

Awesome news

[@MrEvonz]

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

[@pgprentice]

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

[@mother_tau_official]

Hi what size casing is that?

[@andrewsparks4112]

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

[@XmanCo]

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

[@emilybacon11]

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]

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]

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]

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

[@hkrause6565]

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.

[@clivemilner]

Great video. Why do you not poke your sausages.

[@XmanCo]

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. 🔥🔥👍

[@main-meat]

Lekker meneer, lyk heerlik!

[@XmanCo]

Dankie meneer waardeer dit!

[@griffinf123]

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]

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"

[@eksemos]

Hello Xman! Woon julle oorsee of in SA?

[@XmanCo]

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

[@nikandlar5278]

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!

[@kallieb8874]

Leave some for me.

[@XmanCo]

Definitely not. lol. We will have to make more.

[@waynewhittal1848]

And what about using mutton fat

[@XmanCo]

Yes you can

[@joe_origlieri]

IS THAT A BILTONGINATOR 3000???

[@Mikehdy]

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!

[@drommie]

That’s surely a sheep casing.. you said hog.

[@XmanCo]

Definitely Hog casing.