The best meat for droewors
The most common type of meat that you can use is probably beef however, you can also mix the beef with other meat like game, venison or pork.
The amount of fat also has an influence on the taste and texture. If it is to lean your droewors can be hard and difficult to chew.
A traditional South African spice mix will be made up of salt, black pepper, roasted coriander seed, grounded clove and nutmeg.
You will also need some vinegar and Worcestershire sauce. Unlike boerewors where you dilute the vinegar with 2 parts water, you will not do this with droewors.
If you don’t like the original flavour recipe then you can also add garlic or chilli to add a different flavour.
If you are living in an area with very moist conditions like the UK, then it is very important that you have adequate airflow and a 60 watt light bulb in your biltong case.
Also, make sure that your droewors are not to close to each other and touching each other to prevent it from growing mould.
You can start testing your droewors after about 2 days in the dryer. Droewors with a high-fat content will take a bit longer to dry
How to make droewors
Decide on the quantity of meat you want to use, cut it into small pieces and add your fat or pork fat.
Add your mixed spices and vinegar to the meat and mince your meat in the meat mincer.
Remember to roast your coriander over low heat until it’s a nice dark brown colour.
Stuff the minced meat in sheep casings, the 24mm casing work best for a thin sausage.
Hang it in your biltong drier for a couple of days and soon you will be snacking on this tasty traditional South African sausage