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Droewors (South African dried sausage)

post #1 of 12
Thread Starter 

Full credit goes to Wors who got me inspired with this thread: http://www.smokingmeatforums.com/t/233869/making-biltong

 

Here's my test batch of droewors (South African dried sausage).

 

Recipe: http://www.getaway.co.za/food/recipes-food/how-to-make-droewors/

 

 

CRUX OF IT:

 

- Temperature: 35°C (95°F). Commonly used range: 22-35°C (72-95°F)
- Humidity: 30%. Commonly used range: 30-50%
- Air speed: 3 m/s. Commonly used range: 2.5 to 3 m/s
- Target water activity for safety relative shelf stability 0.7 to 0.75 (Actual values of sold product vary greatly depending on consumer preference)
- The composition of biltong after drying is typically: moisture content 20-30%; salt 3-8%; pH 5.6-5.9; water activity 0.7 to 0.75.
- Nitrite is sometimes used as a color fixer only.

 

Let's hope this works out!

 

Prep:

- I used Prague #1 on some of the test batch to see the results on flavor and color.  You see the immediate affect #1 has on the meat.  It turned brown.  NOTE: I suddenly had blowouts using a new casing with the #1 meat.  Cant say if it was the casing or the #1, just keep in mind.

- note to self, Boykjo is a legend for posting this, his method worked perfectly for sheep casings, I could pull out a single strand without them tangling, they were white and soft after 4 days!!!!!!!!!!

http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings

 

 

 

 

Hanging:

-60W lightbulb and 52 CFM PC fan placed outside on top of the vent

-chip loader is pulled out, similar to AMPS method

 

 

 

 

Ambient temps:

-its pretty humid in my garage

 

 

 

 

Smoker temps/humidity:

-the combo of the fan and the light bulb worked nicely

 

 

post #2 of 12
Thread Starter 

And hopefully this will be the end result:

 

post #3 of 12
Thread Starter 

VICTORY!!!!!!!  It came out perfectly!  Took 4 days to dry.  The piece on the right has #1.  You can see the color diffs.  My wife and I could not tell the diffs in taste.  They were the same.  I know the authentic stuff does not use a cure but I will probably use a cure in the future just to be safe.

 

YEAH BABY!  It worked. 

 

 

post #4 of 12
Thread Starter 
Note to self: my RH was hanging around ~41% the last couple of days, then today it suddenly started dropping. I pulled the sticks at 36%. I guess its because they had dried.

I still need to test this a couple of more times but I think I discovered a good way to know when they are ready.
post #5 of 12
Interesting and tasty looking!

POINTS!
post #6 of 12

Looks good nice job

Richie

 

:points:

post #7 of 12

I haven't made anything like this before and it looks very interesting to me.  My questions would be on making dry sausage as this is described, would be, why isn't cure#2 used for this.  I know you will be using cure#1 next time in using this.  Cure #1 is used only in products that do require cooking after smoking and Cure#2 as I understand it is used only with products that are dry-cured and with products that do not require cooking or refrigeration.  Maybe I'm not understanding this process since I've never done this.   Reinhard.

post #8 of 12
Thread Starter 
Quote:
Originally Posted by Reinhard View Post
 

I haven't made anything like this before and it looks very interesting to me.  My questions would be on making dry sausage as this is described, would be, why isn't cure#2 used for this.  I know you will be using cure#1 next time in using this.  Cure #1 is used only in products that do require cooking after smoking and Cure#2 as I understand it is used only with products that are dry-cured and with products that do not require cooking or refrigeration.  Maybe I'm not understanding this process since I've never done this.   Reinhard.

 

Traditional recipes dont even use a cure, and they are shelf stable for 6+ months.  Dont ask me how it does not go off, but it doesnt.  I decided to try using a cure to see if it changes anything, and I cant tell the diffs in taste or texture.  They are the same.  The only diffs is internal color (the #1 has more red meat).

 

I was thinking about it last night again.  Adding a cure may not make much sense, primarily because the stuff doesnt sit on the shelf long enough!!!!!!!  My test batch is basically gone.  I doubt it will ever last longer than a few days in my kitchen, no matter how much I make, so adding a cure my be pointless. 

 

Guys it works!  Try it.  Great tasting.  Much better than jerky. 

post #9 of 12

Looks great from here!  I may have to try that one this winter.

 

How's the biltong moving?

post #10 of 12
Thread Starter 

I dont think there is enough time to make biltong.  Im going on vacation on Tuesday.  I'll do it first thing when I get back!

post #11 of 12

thats some great looking dried sausage there, i bet its all gone by now.

dannylang

post #12 of 12
Thread Starter 

Im glad I found a good use for my smoker during the brutal cold winter months up here in the NE!  Look what I was up to last night :)

 

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