South African Droewors

BGKYSmoker · Jun 7, 2011

Going to get things together for 5 lbs of Droewors this week.

This uses lean beef and lamb (no pork) and will hang for 6-7 days to dry.

Some of the main ingredients. 1/2 Tbs each.

Will be back to show more. Got 5 lbs of Teriyaki sticks to make first.

SmokinAl · Jun 7, 2011

boykjo · Jun 7, 2011

BGKYSmoker · Jun 7, 2011

I will be doing these this week sometime and come back to add pics

venture · Jun 7, 2011

Who eats all this stuff he makes?

Good luck and good smoking.

BGKYSmoker · Jun 8, 2011

Venture said:
Who eats all this stuff he makes?

Good luck and good smoking.

Oh i gots friends all over da place who eat good.

alelover · Jun 8, 2011

Sounds interesting and tasty. I never heard of a droewor before. I'm sure others haven't either.

http://en.wikipedia.org/wiki/Droewors

michael ark · Jun 8, 2011

Looks great.

Venture said:
Who eats all this stuff he makes?

Good luck and good smoking.

Lucky people.

BGKYSmoker · Jun 8, 2011

Getting closer to the making. Meat needs to thaw first.

SmokinAl · Jun 8, 2011

Still here!

BGKYSmoker · Jun 8, 2011

Ok i got to the grind and mix.

Ground the lamb

1 3/4 lb ground lamb (left) 3 1/4 lb 90/10 GB (right)

The dry mix.

2 tsp salt

1 tsp cure #1

2 1/2 tsp cracked black pepper

1/4 tsp sugar

1 tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp garlic powder (not salt)

1/8 tsp garlic granules

1/8 tsp ground cloves

1/4 tsp mixed herbs consisting of marjoram, basil,oregano & thyme. Mix these together good and use the 1/4 tsp.

Wet

3 Tbs vinegar, 4 Tbs worchestire sauce, 1 Tbs red wine.

I mixed the dry into the meat first then the wet.

Also i mixed this by hand. Its hot and i didnt want to over work the meat and render out any fat.

Before.

After.

Now cover tight and in the frideg 24 hours before stuffing.

BGKYSmoker · Jun 10, 2011

Normally these hang but my smokers are busy. So i got them in my cabelas 80L. Temps need to be from 64-72* with air flow so i got the temp @70* Looking at around 6-7 days.

BGKYSmoker · Jun 10, 2011

This pic was at 7 pm est.

As you can see they are starting to dry.

Bearcarver · Jun 10, 2011

alelover said:
Sounds interesting and tasty. I never heard of a droewor before. I'm sure others haven't either.

http://en.wikipedia.org/wiki/Droewors

I hear of them before---------"Mrs Bear, where'd you put my Droewors???"

BTW NEPAS: Looks great as usual!!

Bear

BGKYSmoker · Jun 10, 2011

Bearcarver said:
I hear of them before---------"Mrs Bear, where'd you put my Droewors???"

BTW NEPAS: Looks great as usual!!

Bear

HAHA

Thats funny to

Thanks Bear

fpnmf · Jun 10, 2011

Those are looking good..

The recipe is similar to Len Poli recipe???

Craig

meateater · Jun 10, 2011

Interesting!

BGKYSmoker · Jun 13, 2011

Day 6 and its getting good.

BGKYSmoker · Jun 14, 2011

Going to pull these sometime today.

BGKYSmoker · Jun 16, 2011

WOOO HOOO

Done day.

Gotta tell you that these are well worth the wait.

Just out cut one in half to look inside and see how casing peels.

Casings peeled and cut into lengths.

Now some inner $$ shots.

Cut em down smaller.

More $

South African Droewors

Nepas OTBS #242

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Master of the Pit

Nepas OTBS #242

SMF Hall of Fame Pitmaster

Nepas OTBS #242

Nepas OTBS #242

Nepas OTBS #242

Gone but not forgotten RIP

Nepas OTBS #242

Gone but not forgotten. RIP

Legendary Pitmaster

Nepas OTBS #242

Nepas OTBS #242

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