This mixture is a blend of ground spices in the traditional Voortrekker fashion. Using the seasoning mixture and following recipe, you can prepare your own South African Dry Wors sausages.
Recommended steps for making dry wors meat.
Traditionally beef that is 90% lean 10% fat, is used. For a healthier final product mince lean frying steak.
Cool the meat to +/- 2°C.
Mince the chilled meat.. If you have our Multi-Mincer and Sausage Maker mince through the coarse plate.
Use 40-grams of Original Dry Wors mixture for every 1-kilogram of meat and mix well by hand.
Place the meat mixture in the fridge for 3 hours to allow flavour to develop.
Mix thoroughly and then mince again. If you have our Multi-Mincer and Sausage Maker this time use the fine plate.
Stuffing and drying the sausages
Place the meat mixture in a Sausage Maker in such a way so to ensure that little or no air exists in the mix.
Fill into thin 22 mm collagen casings.
Place filled casings in a biltong cabinet at a temperature of 30°C for 24 hours. If the cabinet has a UV light switch it on.
After 24 hours switch off UV light and set temperature to 32°C. Continue drying until desired moisture level has been reached.
This packet contains 1.1 kilograms Dry Wors mixture, enough to make 31 kilograms of dry wors meat.
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