Droewors (South African dried sausage)

Discussion in 'Sausage' started by mummel, Sep 28, 2015.

  1. mummel

    mummel Master of the Pit

    Full credit goes to Wors who got me inspired with this thread: http://www.smokingmeatforums.com/t/233869/making-biltong

    Here's my test batch of droewors (South African dried sausage).

    Recipe: http://www.getaway.co.za/food/recipes-food/how-to-make-droewors/

    CRUX OF IT:

    - Temperature: 35°C (95°F). Commonly used range: 22-35°C (72-95°F)
    - Humidity: 30%. Commonly used range: 30-50%
    - Air speed: 3 m/s. Commonly used range: 2.5 to 3 m/s
    - Target water activity for safety relative shelf stability 0.7 to 0.75 (Actual values of sold product vary greatly depending on consumer preference)
    - The composition of biltong after drying is typically: moisture content 20-30%; salt 3-8%; pH 5.6-5.9; water activity 0.7 to 0.75.
    - Nitrite is sometimes used as a color fixer only.

    Let's hope this works out!

    Prep:

    - I used Prague #1 on some of the test batch to see the results on flavor and color.  You see the immediate affect #1 has on the meat.  It turned brown.  NOTE: I suddenly had blowouts using a new casing with the #1 meat.  Cant say if it was the casing or the #1, just keep in mind.

    - note to self, Boykjo is a legend for posting this, his method worked perfectly for sheep casings, I could pull out a single strand without them tangling, they were white and soft after 4 days!!!!!!!!!!

    http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings


    Hanging:

    -60W lightbulb and 52 CFM PC fan placed outside on top of the vent

    -chip loader is pulled out, similar to AMPS method


    Ambient temps:

    -its pretty humid in my garage


    Smoker temps/humidity:

    -the combo of the fan and the light bulb worked nicely

     
  2. mummel

    mummel Master of the Pit

    And hopefully this will be the end result:

     
  3. mummel

    mummel Master of the Pit

    VICTORY!!!!!!!  It came out perfectly!  Took 4 days to dry.  The piece on the right has #1.  You can see the color diffs.  My wife and I could not tell the diffs in taste.  They were the same.  I know the authentic stuff does not use a cure but I will probably use a cure in the future just to be safe.

    YEAH BABY!  It worked. 


     
    dirtsailor2003 and tropics like this.
  4. mummel

    mummel Master of the Pit

    Note to self: my RH was hanging around ~41% the last couple of days, then today it suddenly started dropping. I pulled the sticks at 36%. I guess its because they had dried.

    I still need to test this a couple of more times but I think I discovered a good way to know when they are ready.
     
    Last edited: Oct 1, 2015
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Interesting and tasty looking!

    POINTS!
     
  6. tropics

    tropics Smoking Guru SMF Premier Member

    Looks good nice job

    Richie

    [​IMG]
     
  7. reinhard

    reinhard Master of the Pit OTBS Member

    I haven't made anything like this before and it looks very interesting to me.  My questions would be on making dry sausage as this is described, would be, why isn't cure#2 used for this.  I know you will be using cure#1 next time in using this.  Cure #1 is used only in products that do require cooking after smoking and Cure#2 as I understand it is used only with products that are dry-cured and with products that do not require cooking or refrigeration.  Maybe I'm not understanding this process since I've never done this.   Reinhard.
     
    Last edited: Oct 2, 2015
  8. mummel

    mummel Master of the Pit

    Traditional recipes dont even use a cure, and they are shelf stable for 6+ months.  Dont ask me how it does not go off, but it doesnt.  I decided to try using a cure to see if it changes anything, and I cant tell the diffs in taste or texture.  They are the same.  The only diffs is internal color (the #1 has more red meat).

    I was thinking about it last night again.  Adding a cure may not make much sense, primarily because the stuff doesnt sit on the shelf long enough!!!!!!!  My test batch is basically gone.  I doubt it will ever last longer than a few days in my kitchen, no matter how much I make, so adding a cure my be pointless. 

    Guys it works!  Try it.  Great tasting.  Much better than jerky. 
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great from here!  I may have to try that one this winter.

    How's the biltong moving?
     
  10. mummel

    mummel Master of the Pit

    I dont think there is enough time to make biltong.  Im going on vacation on Tuesday.  I'll do it first thing when I get back!
     
  11. thats some great looking dried sausage there, i bet its all gone by now.

    dannylang
     
  12. mummel

    mummel Master of the Pit

    Im glad I found a good use for my smoker during the brutal cold winter months up here in the NE!  Look what I was up to last night :)

     

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