How To Make Dry Wors day 3, 4 and 5 | Droe Wors Recipe | Xman & Co

Join us where we share with you How To Make Dry Wors at home. So easy and we share day 3, 4 and 5 results right here in this video... Dont miss out.
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Ingredients for a batch of 3Kg
35gr Salt
40gr Coriander roasted
2gr Nutmeg
6gr Ground pepper
40ml Vinegar
60ml Worcestershire sauce
50ml cold water
This is so easy - you can do this at home like a legend.
You could follow the same rules and methods in your home with your Weber grill or in your kitchen oven. THIS will impress your friends and guests beyond believe...
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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Leeeeettsss Doooo THIS!!!
Cheers for now.
Xman & Co.

[@oscareditedthis]

yoh that droe wors looks good. I am also loving that little home bar you have! bet you host the best braais!

[@Jhoustonmcmillan]

Brilliant, thanks for sharing..... Last of the video is absolute torcher Bru, day 3 testing onward. Had my mouth watering!!!!

[@TG-xo6lg]

Thanks! Will do for next time. In the meantime it still looks and smells heavenly! Keep up the great work and excellent videos - very professional and a delight to listen and watch how you demonstrate! You certainly have a professional touch.

[@XmanCo]

Thank you! Appreciate the comment so so much. Stay safe and enjoy the Droe wors man. 🔥🔥

[@cruisy3885]

Boet, from a saffa living in Sweden you make me miss SA and and the food. Thanks for the recipes! Ps: you bar is awesome !!

[@XmanCo]

So glad you enjoy the channel man. Thank you so much! 🔥🔥😀👍

[@wimm1392]

I made dry wors yesterday and could not resist tying some this morning, I know it is too wet but yet it taste so good. I'm afraid that 3 kg isn't gonna last too long, better start with the next batch. Thanks for all your tips and how to Mr Xman & Co

[@XmanCo]

Ehat a huge pleasure it is. Yes thats normally the problem. 3kg only takes you so far. Lol. Glad you enjoyed the video and started making your own. Stay safe. 🔥🔥👍

[@martink9785]

Recently tried dry wors having been a huge lover of biltong and especially stokkies (I like dry, sorry) for years. I feel like I have deprived myself for so long and I'm a bit angry that I ignored this delicacy. Store bought products are very expensive here in England, thank you for your recipes and especially your day by day progresses, it'll really help me when I take the plunge

[@XmanCo]

Thanks for sharing! Such a huge pleasure from our side. enjoy the dry wors making and stay safe.🔥☺

[@TG-xo6lg]

Great! Thanks and looking forward to the fun of making my own dry wors!

[@XmanCo]

Once you have you wont stop. P.s. you might have the same issue. It runs out quickly...🤣🤣🤣🔥👍

[@gerhardlaubser9875]

Hi chomma. Gerhard hier. Dankie vir jou terugvoering oor die potjie. Jy het n goeie punt. Ekt gewonder of jy n resep het vir egte Suid Afrikaans periperi hoender? My resep is lekker, maar dit kort iets. Nie seker wat nie. Anyway, as jy ooit lus is om so iets te doen, Sal dit great wees. Groete. 👌👍👍

[@XmanCo]

My maat ek sal een van die dae n resep met jul deel. Ek glo jou resep is ook besonders. bly veilig meneer.

[@TG-xo6lg]

Perfect! Looking forward to eating and enjoy droe wors in UK!

[@XmanCo]

Im sure you going to love it. A little bit of South African taste. Stay safe man and enjoy. 🔥🔥👍

[@Erika70079]

Oh, and my favourite part of the video was seeing the difference between days 3, 4 and 5.

[@XmanCo]

So happy that you enjoyed the video. 🔥🔥👍

[@Andre-oc7gg]

Best channel! I appreciate you guys so much! Been following since 1000 followers

[@XmanCo]

Thank you Andre. Appreciate your ongoing support. So much... 🔥🔥👍

[@kiweekeith]

Just Love it Boet ..... Groete van 'Japie' in NZ .... Very best to You and Yours, Keep well and Stay safe ....

[@XmanCo]

Thanks "japie" appreciate your support and stay safe hey...🔥🔥👍

[@tomr4486]

Thanks - excellent video.... box built, meat marinating until this afternoon, and then the hanging. It's only taken me 30 years to get off my arse and build my own!!

[@XmanCo]

Tom thats awesome man!! Proud of you. You gonna love it. Share your experience once you taste it!!!

[@tomr4486]

@@XmanCo First batch had too much salt... so I washed the biltong when ready - and put it back in the drier for a couple of hours to dry off the the moisture - and ate the lot. 2nd batch when in the bin. How much salt, vinegar/worcestershire sauce should I use for a kilo of silverside?

[@XmanCo]

@@tomr4486 hi there, i like to use about 50g of spice for 1 kg of Biltong. Now this is devided into 3rds for example coriander then pepper then salt. Basically you have to decide how much you like but rather start lower. Basically I add about between 10 and 15g of salt to 1 kg. Look this is personal so dont hurt me when it is not the same to you. Lol but ai think you will be happy with this. Might look little but its not. Keep me posted

[@tomr4486]

@@XmanCo Got it sussed....and pefect biltong is coming out... sometimes put it back in (without the lights, just the fans) if I've eaten all the dry biltong, and it's not as dry as I like.... gave some (but not too much) to myBrazilian butcher to try, and he just gave me a kg to dry for him... so I must be doing something right 🙂

[@lwandilemtshabe3991]

Awesomeness. Looking forward to trying this myself 🥩❤️🤦🏾‍♂️

[@XmanCo]

Im surr you will love it. Stay safe. 🔥🔥👍

[@RottweilerDogLife1]

Mmmh one of my favorite things to eat. Yummy 😋.

[@XmanCo]

Glad you enjoyed it. 🔥👍

[@dansbling]

Literally never get bored of eating this

[@XmanCo]

One of my favorites!!! 😀🔥🔥

[@priesty4783]

Hey Xman, that is beautiful thing. I can see myself having a go at this, just need to work out what the flap cut translates to in the UK 🥩👍

[@XmanCo]

Hey Priesty, the flap cut is the stomach meat. Or you could even use the fore qaurter which is rich with flavour. Hope this helps. Remember you can add fat to the meat hey. Cow fat. To get your ratio meat to fat. So any fore quarter meat is also good. Stay safe. 🔥🔥👍

[@RocketDog73]

Lord have Mercy. Looks divine 🤩👍

[@XmanCo]

Thanks Snakes... 🤣🔥🔥👍

[@marklorenz4302]

Excellent vid man! Thank you and respect!

[@XmanCo]

So happy that you enjoyed the video. 🔥🔥👍

[@kindolgentleman3109]

First at the table!!! Have a great weekend

[@XmanCo]

You definitely are. Thanks for your support man. 🔥🔥

[@kindolgentleman3109]

@@XmanCo you’re welcome!

[@ivanstrydom9949]

Water my mond nou hehe....lyk baie lekker!

[@XmanCo]

Baie dankie meneer, waardeer dit. Bly veilig!

[@westcoast5814]

Great vid mate as always...i soema lis for droewors now 😋🤭

[@XmanCo]

Thank yoi boet. Appreciate the comment. 🔥🔥🤣👍

[@andre2490]

Soon, very soon I will join as a member. Your food is "uit die boonste rakke"

[@XmanCo]

No pressure at all and thank you so much. I appreciate you guys so much. Stay safe hey. 🔥🔥👍

[@manahministries]

Hehe like your cups, I use the same mustard!

[@XmanCo]

The best! Love them! Stay safe hey. 🔥🔥🔥

[@michaelslater627]

Skol! Cheers!

[@indeepoutdoors2636]

Great work! Mouth watering!

[@XmanCo]

Thank you so much...

[@meiwing12]

So, its 30% fat to 70% lean beef meat. For a 3 kg batch is that 900g of fat to 2.1kg of lean beef meat? Also, is it necessary to prick the droëwors before hanging them to dry? When your stuffing the meat into the casings, how did you tie the beginning and the end of the droëwors? Are you using string or just some of the casing?

[@XmanCo]

Hi Melissa, yes your ratio is correct. Some like it a bit morr fattier but I would first go for 70/30. As you explained. I never prick my droewors skin. I have heard some like to do that. Mine comes out perfect the way I likr it and am sure it will work for you too. You could use the casing to tir then ends. Once again I dont tir thr ends and have no issue with mine. My dry wors is notmally 2 or 3 long pieces so dont have that many open ends. But I dont tie them you could if you want. Hope this helps. Regards Xman.🔥🔥👍

[@Erika70079]

With mixing the spices in the meat, could it be easier to mix them in the small cubes just before resting them in the fridge for an hour? Then you grind it all together? I don't know if it would incorporate better or worse... I just finished making my first biltong batch - this recipe seems like the perfect next step. Thank you!

[@XmanCo]

Hi Erika, yes you could definitely do that. We do sometimes do it this way and it works perfectly. Stay safe 🔥🔥👍

[@forkerporker922]

Love the brandy and coke while you work your magic :-)

[@XmanCo]

Lol thanks man. You have to enjoy while cooking etc... stay safe hey...🔥👌

[@wilddough8859]

Looks good, What meat cut of beef meat did you use here?

[@TG-xo6lg]

I am ex-SA now living in the UK and can't wait to make my own droe wors and boerewors! Your video is unbelievable! Question - can I get my butcher to mince the meat on a course grind, rather than mincing myself?

[@XmanCo]

That's awesome man. Yes most definitely get your butcher to grind the meat for you. Nothing wrong at all. Stay safe and enjoy hey!!!🔥😀🔥

[@janboon4845]

In terms of storing longer term (freezer), do you recommend vacuum seal?

[@ewald3319]

Lekker man.

[@XmanCo]

Jy verstaan mos.

[@jvanniekerk1]

Nice vid boet. I'm gonna do it. How much kg wors would you say can you hang in your biltong box? For my planning

[@jvanniekerk1]

Dankie! Vraag asb: As ek 1.5kg droë wors wil maak, sal ek so 6meter casings nodig hê? (wil my 1ste droë wors maak) thx.

[@TG-xo6lg]

Dry wors - Another question please - 3kg of meat (80% and 20%) will be approximately 2.4kg meat and 600g fat. Can I use any meat like steak? What fat should be used? Is brisket fat the best to use? Thanks so much!

[@XmanCo]

Hi Tg, yes steak would be perfect and you can work out about what the fat ratio is on that and just add accordingly. Brisket fat works good and or you could ask your butchery for some flap fat. Basically fat around the stomach. Both will be perfect. Your calculations are also correct. Shout if there are any questions and most of all enjoy it. 🔥🔥👍

[@leonebellingan9774]

Wow 🔥 this looks perfect, very well done 🔥🔥😻

[@XmanCo]

Thamk you sweety. 🔥🔥👆👍

[@kallieb8874]

Dit lyk baie lekker my maat.

[@XmanCo]

Dankir my maat. Jy sal moet kom proe. 🔥🔥👍

[@karlstrydom9054]

Hey looks lekker man.. good video, thanks for sharing your recipe, what cut of meat do you use.. or what should I ask the butcher for when buying the meat?

[@XmanCo]

Hi Karl, I try to get the flap. Thats what we call it. The stomach part of meat. Nice fat there. Any part would work really that has a good fat to meat ratio. Hope this helps. Stat safe man. 🔥🔥👍

[@thereal_leddggeee]

@@XmanCo most people say that I should use sheep/lamb fat? Do you have any issues with beef fat?

[@Bushlove420]

This is proper droe wors no fong kong here

[@XmanCo]

Definitely is the real deal. Thanks for your ongoing support man.🔥🔥

[@TG-xo6lg]

Hi there! I asked my butcher to mince the meat and fat for me. The fat he used was brisket fat which is really very soft and when minced together with meat it smeared in and made the meat mixture quite soft like a dough rather than lumpy. The end result is a dough like meat mixture. Do you think this will be okay? What fat do you recommend using? Thanks as always for your great videos and chats!

[@XmanCo]

Hi TG, no problem at all. That should work. I get what you saying tegarding the smearing. We normally cool down our equipment to prevent too much smearing. It should work though. We like to use fat from the cut we use and then add more from the stomach (flank area) but have used different fat too. Let me know but dont think it will be a problem. We also use a smaller grinder for drywors than for boerewors. You want the boerewors to be more coarse. Hope this helps. Keep me posted.

[@dougsphoto]

Hi thx for the video but have a question you say to use fresh meat only and not frozen, but then you also say you freeze the excess and then defrost it at room temp before you hang it up. Now I'm just wondering what would be the difference if I can only get frozen meat but defrost it at room temp before I start compared to freezing it and then defrosting again like you mention. Shouldn't it be ok for me to mince the half frozen meat then let it completely defrost before making the wors thx

[@XmanCo]

Hi there. I do defrost my meat and then mince it. Only reason for me to defrost first is to get rid of the excess fluids. But yes as long as you try and drain most of the liquid before using it when it finally gets to room temp then it should be perfect 👍

[@gordonmadlala8587]

What a great video man. I wanna venture in to biltong making as a small business. I would like to also find out what cut of beef are you using for this droeworse?

[@XmanCo]

Thank you so much man. I also have a video on Biltong if you care to watch that. I have used the Flap cut. Basically the stomach meat if that makes sense. Meat around the stomach and then you can also use fore qaurter as this has so much flavour. If need be you can always add cow fat (belly fat) in order for you to get the correct ratio meat to fat. Hope this helps. 🔥🔥👍

[@gordonmadlala8587]

@@XmanCo blessed is the lady an the man that raised you. All I can say for now thank you and my the almighty God blessed you an the queen in ur life. 🙏

[@XmanCo]

Wow thank you so much!!!. You guys are the best. Blessed are you and your family. Take care and stay safe. 🔥🔥👍

[@emilybacon11]

Hi there. In this droewors video you didn't mention which red meat you used? That meat you used has beautiful amount of fat on it?

[@TG-xo6lg]

Hi, I am using collagen casings to make droe wors. Is there any advice you can give me when using these casings? Does anything change from your instructions in the video if using collagen casings? Thanks!

[@XmanCo]

Hi TG nothing changes. You can follow our instructions and it should be great. I do use those casings from time to time. Stay safe hey. 👍🔥🔥👍

[@magdabotha7926]

What type of casing do you use?

[@BS-fs6kx]

What make of meat grinder and sausage stopper do you have / use ?

[@XmanCo]

Hi the grinder is a small Sunbeam grinder. Entry level as this is for home use. And the sausage stopper is a Trespade from Italy. Hope this helps. Stat safe man. 🔥🔥👍

[@AndrewJohnClive]

Thank man! Just say Woester sauce..🙂👍🏽 Or if you want to say the whole thing: Woostersha sauce.

[@XmanCo]

Haha thank you. Its a tongue twister stay safe hey. 🔥🔥👍

[@niphticfast7445]

Hi, where can one find the meat grinder, sausage filler and the fan you used for your dryer? Great video looking forward to try it out.

[@XmanCo]

Hi there, thank you so much. Im not sute if you are local or from elsewhere? Locally I got the fan from A1 radio in Durban and the grinder at Makro. The sausage filler from a friend that lives in Italy. Its all available online though. Hope this helps. Stay safe man. 🔥🔥👍

[@dazpeat8404]

How long will biltong and dorewors last after you take from box before it goes off. Also is best to store in fridge to last longer?

[@XmanCo]

Hi there, biltong lasts much longer in the fridge and if you need to use it like months later the freezer is the best option. Normally it should last about 3 to 4 weeks in the fridge. Hope this helps.

[@gabrielglouw3589]

I’ve watched both your droëwors videos. In the newer one you say you that you want to mince the meat finely. In this one you say it should be coarse. I’m probably misunderstanding, but which is it?

[@XmanCo]

Hi Have a look are you not referring to droe wors video and then boete wors video. I do not have two of the same video. One will be coarse and other finer. Will have a look tok and see if I gave the wrong info.

[@gabrielglouw3589]

@@XmanCo , yeah I just went through my history and you definitely have two droëwors videos. Here are the links. One of them was one you apparently did at the request of another channel. kzbin.info/www/bejne/o2qwq3mdi7uLq9Usi=AACfQcmpkjFyFuDT kzbin.info/www/bejne/mmqoZ3uohp6ca9ksi=FtflCPao0xX8NpVi

[@XmanCo]

I have to apologize then. With droe wors we tend to grind the meat finer than with boerewors. With boerewors its a better experience if the meat is coarse and because droe wors is much thinner and its a curing process it needs to be finer. Hope this helps man. Thanks for pointing this out to me. Enjoy! 😉

[@gabrielglouw3589]

@@XmanCo, thanks. I’m a expat living in South Louisiana. I’ve been making biltong for a while, but I got a meat grinder over the weekend and I’m looking forward to making boerewors and droëwors. Thanks for the reply and information. What size grinder plate do you recommend for the two different styles of wors?

[@haydenchatton2011]

What casing did you use? Sheep/pork?

[@XmanCo]

Hi there. Sheeps casing.

[@TG-xo6lg]

Hello again! I have made my dry wors using collagen casings and it is in the process of drying. I have noticed that with some of the pieces, the casing is not drying at the same rate as the meat inside and is very loose. Do you think this is because I did not stuff the wors in the casing tight enough?

[@XmanCo]

Hi there, yes can moat definitely be because of the stuffing. We have had this before. We try stuff it full and firm. Stay safe man. 🔥🔥👍

[@sunyoungg5634]

Just used your boerwors tutorial, now going to do this droewors - what casings do you use?

[@XmanCo]

That's awesome man. I use Natural Hog casings.I'm sure you gonna love it! 🔥😀

[@sunyoungg5634]

@@XmanCo I've got hog casings which I used to make your boerie recipe, and I have just bought sheep casing to use when I make the droe wors thinking that its a smaller diameter needed.

[@XmanCo]

Hi man. Yes you are correct it is a smaller diameter. I have used sheep casings too. Nothing wrong with that at all. You get different sizes. Sheep casings are good now worries at all. 🔥🔥👍

[@richardvesty2457]

Hello Xman. What is the casing you using please?

[@XmanCo]

Hi Richard, I used 32/35 crown brand HOG Casings. Hope this helps you and stay safe man. 🔥🔥👍👍

[@michaelm24_7]

What are you drinking with them? I saw someone mentioned Brandy and coke in the comments...

[@XmanCo]

Hi There would have been brandy and coke and the shooter was a strawberry sour 😀😀🤣🔥

[@michaelm24_7]

@@XmanCo nice!

[@lesegomekwa9033]

Where can I buy that meat grinding machine and what price does it usually go for?

[@XmanCo]

Not sure where you are located. We bought it locally from Makro and was very affordable. Around R1200. Hope that helps. 🔥👍

[@debbieoates8146]

Hi I have just liked ect. What is the best meat for biltong.

[@XmanCo]

Thank you. It really comes down to preference . Silverside is always a very good option. If you have access to C grade Rump and love fatty bits, this will be an even better option. Hope this helps. 🔥🔥👍

[@debbieoates8146]

@@XmanCo hi thanks for your response.We like in the U.K. so I buy the biltong spices already mixed .Is that any good

[@ben4078]

what casings do you use and sizing of the casings are the pig or sheep

[@XmanCo]

Howzit man, I use Hog casings - from Crown National for our Drywors. size I like to use is 20/22. Hope this helps.You could move up one size if you want. Some people prefer bigger sizes - 22/24 Stay safe.🔥🔥

[@ben4078]

@@XmanCo thank you for letting me know mate time to make some dry wors

[@naisonndlovu8934]

🥂

[@XmanCo]

🔥🔥👍

[@bigdmc6459]

What cut of meat do u use.

[@XmanCo]

We normally use the belly (some call it the flap meat), hope this helps.

[@bluebean7001]

Flies: Burn fresh sage leaves on the braai. Bye bye fly

[@XmanCo]

Brilliant idea. Thanks man. 👍👍☺🔥

[@antonlvdm]

Can you use any cut of meat for this?

[@XmanCo]

Hi Anton, any cut would work but try using cuts without sinu between the meat. Hope this helps. 🔥🔥👍

[@antonlvdm]

@@XmanCo Cool, thank you!

[@seanbrennan3824]

What cut of beef is best for this?

[@XmanCo]

Hi Sean, you could really use any cut. I like to use cuts that has some fat on the meat allready. So you dont have to add too much extra. This cut was mostly flap if im not mistaken which is like the belly. You making drywors so you dont have to break the bank with expensive cuts either. Obviously rump etc would be great but look at the price. There will not be a huge difference at all at the end. Hope this helps. 🔥🔥👍

[@magnuseriksson5547]

How many cm of droewors do you get per kg of meat? I'm trying to plan accordingly for my biltong box and casings.🤪

[@XmanCo]

I have to be honest I have no idea. My big box I normally do 3 Kg and it just makes it. Hope this helps. Stay safe man.

[@magnuseriksson5547]

@@XmanCo I recently made my very first batch. It was soo good! I will definitely make more.😃

[@XmanCo]

@@magnuseriksson5547 thats awesome man. 🔥🔥👍

[@heerden2]

What cut of Beef is best for droewors

[@XmanCo]

There are quite a few good cuts. We like to use the flap. Its around the stomach. Has a good fat to meat ratio. But any beef cut will work good. 🔥🔥👍

[@peterkelly419]

What was the drink?

[@XmanCo]

Hi that was red sours... 🔥👍

[@heerden2]

How do you store the droewors, just in case it lasts longer than a day it two with all the hungry mouths around.

[@XmanCo]

I normally put the droewors in the fridge. If you need longer periods then freezer would be your next best bet

[@Erika70079]

On the screen the salt says 45g but in the description it says 35g.

[@XmanCo]

Hi Erika I had a look. Well spotted. It should be 35g of Salt. You could go heavier to 45g as some people likes it more salty but it is actually 35gr. Thanks for the comment. 🔥🔥👍

[@Erika70079]

@@XmanCo awesome, thanks for the quick reply. I used the 35g so that's good. Looking forward to eating these on Saturday. 😀

[@MrJohanvv]

How much water ?

[@XmanCo]

Ingredients for a batch of 3Kg 35gr Salt 40gr Coriander roasted 2gr Nutmeg 6gr Ground pepper 40ml Vinegar 60ml Worcestershire sauce 50ml cold water Hope this helps. 🔥🔥👍

[@stevewatts3507]

If you say wooster sheer sauce, you'd of said It correctly ..

[@XmanCo]

Will definitely remember that!!🔥🔥👍

[@mosesmanaka8109]

It's just a pity the Springboks play like sissies.

[@XmanCo]

🤣🤣🤣☺☺☺

[@TheHubby1]

Hi your SA flag is upside down :)

[@XmanCo]

I believe the orange is at the top 😀😀. Thanks for your support. Stay safe. 🔥🔥

[@RP-dy5mu]

Dry wors? More like dry bes.

[@XmanCo]

Dry bes?

[@RP-dy5mu]

@@XmanCo Just a shitty failed joke. Wors sounds like worst, but actually it's amazing so it's best. To the corner of shame I go 🙈