BGKYSmoker
Nepas OTBS #242
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Droewors originated in SA. AKA: Beef jerky sausage. Some pronouns it drywors.
I'm using mix from Crown National. Has everything in it. You can mix in dry or with water. I used both and some cure just to be safe.
Finally got my heat lamp in my barrel. Wont use it for the droewors, just had to flip my fan over so it blows in.
The meat needs to be lean. I use 93/7 GB. I have also used lamb before.
Mixed the dry with water and a splash of worcy sauce. Also some cure.
After mixing the liquid i sprinkled on 1 T of the dry.
All mixed up and going to get a few hours fridge time before the barrel hanging. These should take about 6-7 days and will turn dark.
Going with some smoked collagen 19mm later today.
I'm using mix from Crown National. Has everything in it. You can mix in dry or with water. I used both and some cure just to be safe.
Finally got my heat lamp in my barrel. Wont use it for the droewors, just had to flip my fan over so it blows in.
The meat needs to be lean. I use 93/7 GB. I have also used lamb before.
Mixed the dry with water and a splash of worcy sauce. Also some cure.
After mixing the liquid i sprinkled on 1 T of the dry.
All mixed up and going to get a few hours fridge time before the barrel hanging. These should take about 6-7 days and will turn dark.
Going with some smoked collagen 19mm later today.