South African Drywors

[BGKYSmoker]

Also known as droewors.

I use 90/10 ground beef. Other recipes call for game or even lamb.

Im doing 2 pounds. Using crown national drywors mix 5T, 1/2 tsp cure 1 and 1 T brown vinegar.
Casings are sheep.
Mix the cure with the mix.

Mix the brown vinegar in the mix, might get kinda thick.

Mix into meat, Cover and Fridge for 4/5 hours.

BBL

 

[indaswamp]

Nice start Rick....I'll be watchin...

 

[chopsaw]

Watching .

 

[Brokenhandle]

Me too! Even though I'm not sure I've heard of them before

Ryan

 

[Winterrider]

Interesting, and will be watching.

 

[JckDanls 07]

COME BACK .. I'm in...

 

[SmokinAl]

Great start Rick!
I think you will be the most popular guy in your new community!
Al

 

[BGKYSmoker]

Sorry late with the pics.
Sheep casings
.

Do a little poke here and there.

Hang and push the meat over the dowels. (so the meat dont spoil)
Not using any heat from the element.

Just down air flow.

 

[BGKYSmoker]

Droewors has about 5 more hang days left.

 

[BGKYSmoker]

Droewors is done and cut to length.
White spots not fat they are air pockets in the casing that i missed when poking.