Venison Drywors

[BGKYSmoker]

Getting ready to make some Droewors (Drywors) South African.

The venison is lean 2lb so im putting in 1lb of 88/12 gb.

I use a premix. The FH is the best I found.

 

[BGKYSmoker]

Got the mixing done.

The malt vinegar and the wocy denatures the fat in the GB.

In the fridge overnight and stuff into sheep casing tomorrow.

 

[indaswamp]

Missed this when you posted it, in for the ride.

 

[BGKYSmoker]

Late

Stuffed yesterday.

I used my hand held for this small batch.

Back in the Stone Age when I first started we only had hog casing as we didnt have any sheep. To stuff I used my fingers then later a wood dowel. My dad made me the pusher, I was 13 back then and now 63 (so there is the math)

Hanging, we have very good airflow here so dry time should be 4-5 days.
My biltong/drowers barrel is in the RV still.

The last of my collagen caddy. These are 18mm smoked.
Bought the caddy last year. Each caddy has 70 strands that are 50' pressed. Each caddy stuffs 574 lbs. Caddy is $185. I cut them smaller lengths as they are easier to work with for me.

 

[Simi Kay]

I make this very often times, this is one of my favorite snacks, good work!

 

[indaswamp]

Awesome!

 

[BGKYSmoker]

Full 24 hours of hanging to dry. Still few more days yet.

 

[BGKYSmoker]

Droewors is done, smells great.

 

[crazymoon]

Rick, Those babies look delicious !

 

[Rafter H BBQ]

Oh man Rick, very nicely done! I am just imagining a stick of that with a cold beer! Yum!

 

[indaswamp]

Awesome as usual Rick. You got those down pat.....they look great!

 

[BGKYSmoker]

Oh man Rick, very nicely done! I am just imagining a stick of that with a cold beer! Yum!

Thanks gang.

Or a stick of the wors in a Bloody Mary even.