South African Droewors

[BGKYSmoker]

AKA Drywors.

This is a small 2 pound batch of 97/3, very lean so you dont have a greasy wors.

Using the following. The wors mix is of my own with a bit of hot chili powder in it.
Didnt measure out anything but the cure.

Mixed the cure in with the droewors mix.
Apply the dry in layers, then mix and repeate.

Next mix in the vinegar, mix in good.

Now cover and fridge for couple hours.
Going to use 13mm collagen as i didnt get the sheep conditioned.

BBL

 

[BGKYSmoker]

Stuffing time.

Using my cheapo German hand stuffer, works great on small batches. I did have to improvise and put my 3/8 tube into the plastic as the plastic is tapered.

Hanging in my BT drum. No heat just the top fan blowing.

Should take bout 4-5 days.

 

[mosparky]

The one thing I am still trying to figure out with BT, Droewors and such, how do you keep bugs out/away ?
We are coming into spring weather and the annual ant invasion. Flies and gnats can also be a problem at times.
Maybe I should bide my time til winter to start this journey.

 

[indaswamp]

Nice. One I've not made yet. How fast is your fan blowing? I assume the direction of airflow is up?

 

[SmokinEdge]

Now cover and fridge for couple hours.
Going to use 13mm collagen as i didnt get the sheep conditioned.

13mm? That’s interesting. Where in the world did you find those? Btw, I do like that malt vinegar.

 

[BGKYSmoker]

Mo.....I have screens over the vents at the bottom and the fan. I didnt have no bug problem even in FL. Must be the circulation keeping them away?

inda....the fan is from the back of my old rv fridge (pc fanish) about 3-4 cfm. I can flip it to either blow or draw. Right now its flipped to blow down so the circulation goues over and thru the bottom vents.

SE....I get the 13mm at Dupey in Iowa. They dont have them all the time though, gotta ask if they do.

 

[Rafter H BBQ]

Awesome Rick, I am looking forward to trying this!

 

[BGKYSmoker]

Smells like wors.
Looks like wors
Feels like wors.

Couple days to hang still.

 

[crazymoon]

Rick ,Looks delicious!

 

[BGKYSmoker]

Here is the spicy droewors.

Yup its SA Drywors and dry. Slight bite on your tongue.

 

[Rafter H BBQ]

Awesome!

 

[indaswamp]

Nice! I like the color!

 

[qrkid]

AKA Drywors.

This is a small 2 pound batch of 97/3, very lean so you dont have a greasy wors.

Using the following. The wors mix is of my own with a bit of hot chili powder in it.
Didnt measure out anything but the cure.
View attachment 629070

View attachment 629071

Mixed the cure in with the droewors mix.
Apply the dry in layers, then mix and repeate.
View attachment 629072

View attachment 629073


Next mix in the vinegar, mix in good.
View attachment 629074

Now cover and fridge for couple hours.
Going to use 13mm collagen as i didnt get the sheep conditioned.
View attachment 629075

BBL

About to try my 1st batch of wors. I have a bit of billies hanging at the moment. Do you notice a big difference when using collagen VS sheep. I am trying to figure out what casing to use.Is one easier than the other and is there a noticable difference in taste/texture of finished wors?
What cut of beef did you use. I am thinking of stew beef/chuck.

Thanks.

 

[bauchjw]

Wow! Those look incredible!