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TasunkaWitko View Drop Down
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    Posted: 18 February 2010 at 17:22
From "Curious_Aardvark" a fellow who knows his stuff! 
Droëwors 'Jerky' -
Or 'How to break all the jerky cardinal rules in one go !'


Okay this thread follows on from the Biltong thread and is also a south african delicacy and made using mostly the same ingredients as traditional biltong.

The big difference is that in their sausages south africans like lots of fat and like that fat to come from lamb.

Specifically lambs tail fat. Now I have never seen this for sale anywhere in the uk. So my recipes have been modified from the strictly traditional in that I use lamb breast (essentially the sheep equivalent of pork bellies).

It's a cheap cut, very strongly flavoured (important) and has a high degree of fat - which is also important.

Droëwors (literally: 'Dried Sausage').

Are made from a mixture of lamb and beef, highly seasoned with salt, coriander, garlic, black pepper and brown sugar and chemically 'cooked' with strong vinegars.

They are traditionally stuffed into thin lamb casings and dried for about 2 weeks in a biltong box until crispy.

Despite a long drying period at low temperature they do not require nitrite cure. The salt is at a sufficient level to seriously impede bacteria, add in the vinegars and no bacteria can grow on ground droe wors mix. And once the mixture has been dried the acids dry to form microscopic acetic acid crystals, the salt levels are concentrated even more and there is no water left. Droe wors or droe wors jerky can be stored in a cool dry place almost indefinitely with no further treatment. Although as they get eaten very quickly it's doubtful you'll ever put this longevity to the test.

The lamb fat in droe wors adds chewibility, preventing them from just being crumbs and adds much of the distinctive flavour - it can't be left out.

However stuffing droe wors mixture into casings is stupidly hard work. The ground mixture is hydrolysed by the acid (which even seems to take all the grease out of the fat) and stiffened by the salt and does not want to go down a thin sausage tube. I made traditional droe wors once and once only. lol

I decided that having to use my whole weight on the stuffer handle for the whole stuffing process and then waiting 2 weeks before I could eat anything was just too much hassle.

And this brings us nicely on to droëwors.
I did this in my shiny new excalibur dehydrator - it took about half an hour to prepare the mix and 2 days to dry the 'jerky' to the correct crispy stage.

And it will be done again, and again and again (oh man it's good).

Okay so before the recipe I'll add a little disclaimer.

If you follow this recipe and method EXACTLY. There is no chance of bacterial spoilage. If you improvise - you're on your own.

American jerky is made with a nitrite cure, it is cooked with heat during the drying process, it contains little or no fat and is pretty much always only dried to a certain degree that leaves it still a little moist and chewy.

1) requires no cure
2) is dried at a low(ish) temp for a long period of time.
3) must contain a certain percentage of fat. I figure somewhere between 15-20 %
4) is dried to the crispy stage. ie: it must snap NOT bend.

So if you want to break some 'rules' - read on !
The Recipe

1 lb lean beef
8oz fatty lamb - breast is best

cut beef and lamb into small pieces and mix. trim all fat from beef and leave all fat on lamb.

5 tsp salt
4tsp whole coriander seed (3 tsp ground coriander)
4 tsp brown sugar
1 tsp whole pepper corns (or 1tsp cbp)
1 tsp garlic powder

mix and or grind well and put to one side

50 ml balsamic vinegar
25 ml black rice vinegar
25 ml cider vinegar
1tsp lea and perrins

mix well

50:50 balsamic and cider vinegar will do if you don't have anything more exotic. In fact any strong vinegar can be mixed with the balsamic. Sherry vinegar is also good as are white or red wine vinegars.

Add vinegars to meat and stir thoroughly.
Add spice mix to meat and stir thoroughly.
Preparing The Droëwors Mixture

The meat, spice and vinegar mixture is best chopped very thoroughly in a food processor. If you must use a grinder - I'd suggest an electric one as even at this stage the vinegar will have reacted with the meat to make it a right pain in the bum to grind. Grind first through a coarse grid and then again through a smaller grid.

But I say again - chopping is better, only grind if you don't have a food processor.

Pre-mixing the spice and vinegar before chopping guarentees a thoroughly homogenous mixing of the meat and other ingredients essential to safe jerky. The chopping blade also acts as a very thorough mixer guarenteeing that all the meat is equally impregnated by both the spices and vinegars.

The mixing and chopping also serves to thoroughly distribute the fat evenly throughout the whole mixture.

If you can still see lumps of fat - give it a bit more welly.

If you grind your meat and then mix in your spice and vinegar it's doubtful that all the meat will be sufficiently impregnated by both the vinegar and salt. In this situation you may get bacterial growth during the drying process: SO DON'T DO IT THAT WAY ROUND !

Once chopped the mixture is ready for drying.

If you're feeling strong and stubborn and have some lamb casings to hand and somewhere to hang the sausages while they dry (like a biltong box) - try making traditional droe wors.

If you're a little more sensible do what I do

Press your mixture onto a sheet of baking paper, clingfilm, ptfe baking sheet etc and press out into an even rectangle approx 1/4 inch thick.
mark this out into jerky stick sized pieces with a palette knife and load into your dehydrator.

Dry at 95F 35 oC for 24 hours. After 24 hours remove the jerky from the sheet and place directly on the drying rack and dry for another 24 hours at the same temperature.

At this point your jerky sheet should be ready.

One side effect of this process is that the room you have your dehydrator in will smell really really good, you'll be drooling - this is the stuff they ought to put in air fresherners not that horrible synthetic floral crap :-)

The jerky should break easily along the pre-scored lines. It will be light and feel dry and crispy. Texture wise this is unlike any other kind of jerky.

Even people with no teeth can eat this stuff, but because of the fat the mouth feel is not dry. And the flavour is just totally unlike anything else you'll eat.

I suspect it may be a 'love it or hate it' thing. So far everyone I've given it too loves it :-)

Oh - and dogs will sell their souls for this stuff - so never leave it where your 'best friend' can reach it :-)
And that concludes this particular presentation.
Enjoy :-)

I suppose the next step is to work out when and how to smoke the stuff. I'm thinking maybe give it 3 hours of warm to cold smoke after the first 24 hours and then back into the dehyydrator to finish off. I'll try it on the next batch :-)
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curious aardvark View Drop Down
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Joined: 19 March 2010
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Post Options Post Options   Thanks (0) Thanks(0)   Quote curious aardvark Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2010 at 13:55
lmao - I'm wondering why I even bothered to register, looks like all my work is done lol

I suppose I ought to round the holy trinity of south african foods off with Boer wors - looks like taz missed a post LOL

Beware the slings of outrageous fortune (bows and arrows are for wimps ;-)

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 March 2010 at 16:18
CA - i never saw that one - would be honoured if you would post it!
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