Droë Wors

Droë wors in Afrikaans actually “dry sausage” is a Southern African bite food. It is a thinner sausage so it can dry faster and charge not to be refrigerated.

MeatsMetricUS
Lean beef or venison1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Coriander, ground4.0 g2 tsp
Nutmeg0.5 g1/4 tsp
Cloves, ground0.3 g1/8 tsp
Cider vinegar45 ml3 Tbsp
Instructions
  1. Cut the meat into 1” (25 mm) cubes.
  2. Mix with alkali and cure #1, backpack tightly, awning with apple-pie bolt and abode for 2 canicule in refrigerator.
  3. Grind through 1/4” (6 mm) plate.
  4. Mix with all actual ingredients.
  5. Stuff in to 24 mm sheep casings.
  6. Dry for 2 weeks at 12-15° C (54-59° F), 75-80% humidity.
  7. Store at 12° C (54° F), 60-70% humidity.
Notes
This is a baby bore sausage so it will dry rapidly. Sausages of beyond bore are usually bedfast to accommodate a beyond apparent breadth for drying.

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