Droewors Mixing.

[BGKYSmoker]

Mixing up the Droewors.
Vinegar
Worcy sauce
Red wine.
Cure 1.

I push and mix in the corner so i dont have to chase it all around the mixing tub.

Ready for couple hours fridge time while i clean up and get the stuffer ready.
I was going to use 32mm Umai but i' going with 20mm smoked collagen.

BBL

 

[BGKYSmoker]

Getting the droewors stuffed and hung. 72-78* damn near all the time in my hanging area.

Get as much meat out of the collagen where the sticks will hang over the rod. Tie each end.

Ready for the closet.

20mm smoked collagen. In 7 days the casing will slide right off.

 

[daveomak]

 

[ab canuck]

I have not heard of these before, Looks like some research coming up. Sounds interesting, I'll be watching this one.

 

[crazymoon]

N,I'm in!

 

[SmokinAl]

Looks good so far Rick!
Al

 

[BGKYSmoker]

Little over 24 hours.
Turning darker and just starting to wrinkle. Wish i had smell-a-pic for ya...HA

If you google Len Poli he has a pretty close recipe on the Droewors. I have made his recipe before.

 

[BGKYSmoker]

Bout 3 more hang days yet.

 

[checkdude]

So how was it? Would really like to know. Does it taste anything like snack sticks?

 

[BGKYSmoker]

So how was it? Would really like to know. Does it taste anything like snack sticks?

Well i only got one stick. They didnt stay around long.

 

[checkdude]

Lol! Sounds like that answers my question. Will plan on making some over the next couple weeks. Am bad at remembering to document and post but will do my best.