If you want to add an extra layer of flavour to pork droëwors you can ferment the sausage for 24 hours by hanging it at 24 °C or 76 °F before moving it to your temperature-controlled dryer or fridge. Using pestle and mortar, grind the dry spices. Sift to remove husks and then mix with the remaining spices and brown sugar.

We believe grass-fed beef is best and we gave ours an Ember twist by using British and Irish beef for that distinct meaty flavour you can only get from cows reared in British and Irish soil. During the manufacturing process the beef joints are hand cut to size according to the specific type of biltong being made. During the marinating process we have carefully sourced our very own secret recipe of natural herbs and spices that are carefully roasted and ground on our premises. We ran out of droewors within days and I decided to think of ways to make the droewors without having to buy an industrial meat grinder and sausage stuffer. I do own a Kitchenaid sausage stuffer, and I realized it was totally doable with small quantities.Add this cure mix to your meat and fat cubes and mix well. Cover and place into the freezer for an hour minimum but no longer than 3 hours. This product is related both in name and in nature to the Dutch droge worst, also known as metworst. Italian cured salumi, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain a curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mold can begin to form more easily than would happen with a cured sausage.

Make sure you add salt by adding it separately. This is the most important ingredient you do not want to forget about. Mix together the meat and the fat. The less fat you use, the leaner wors will be. Note: if you use too little fat, the droëwors could become dry.Alternatively, you can dry it in a dehydrator set to its lowest setting. You'll have droëwors in about two to three days. Always use very lean beef. However, even lean beef might have a certain amount of fat in it. Make sure that there is no more than 5% fat in the mix otherwise you will end up with a very greasy dry wors! With whole pieces of meat like biltong or bresaola, the process can be slightly more forgiving and there is a lower chance of spoiling it because the meat stays whole. It can be made with a variety of meats, including pork, if you know how to. Which is exactly what I'll show you. How to make any droëwors, ranging from classic beef droëwors to venison and pork. Jump to: Across the globe, they are known as cure #1 and cure #2. With different brand names, but the numbers are the same.