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Benodighede:
- 50kg Wilds Biltongvleis.
- 1.2kg Sout.
- 100g Bruinsuiker.
- 25g Swartpeper.
- 25g Koeksoda.
- 25g Fyn naaltjies.
- 25g Salpeter.
- 2L Asyn.
Metode:
Gebruik net seninglose snitte om biltong mee te maak. Die rugstring, fillette en dele van die boude wat groot genoeg is. Sny die biltongvleis al langs die nate uit die boud en rugstring. Sny die biltonge netjies langs die draad en verwyder al die los stukkies vleis, senings en kliere. Meng al die bestandele behalwe die asyn en vryf dit deeglik in die biltong in.
Sprinkel die asyn oor die #biltong en meng alles goed deur. Laat 24-uur in die mengsel lê. Draai dit gereeld om. Haal uit en strooi koljander oor indien verkies of hang net so op.
U sal nie die suiker en koeksoda proe nie, dit is net preserveermiddels.
Benodighede: Ingredients:
- 40g Glutaworst. (Glutaworst).
- 30g Fyn gemmer. (Fine ginger).
- 13 x500g Holsum® vet. (Holsum® fat or sheep tail fat).
- 2L Asyn. (Vinegar).
- 800g Sout. (Salt).
- 130g Vegamine®. (Vegamine®).
- 800g Gemaalde geskroeide koljander. (Coriander Scorced ).
- 40g Fyn naeltjies. (Fine Cloves).
- 180g Braaivleisspeserye. (Barbecue spice).
- 50g Swartpeper. (Black pepper).
- 60g Gerasperde neut. (Grated Nut).
- 25g Knoffelpoeier. (Garlic powder).
- 40kg Wildsvleis. (Venison meat or Beef).
Metode:
Maak #droëwors van die kleiner snitte maar moet nie afval vleis gebruik nie. Sny al die kliere, senings en bloederige vleis af. Sny die vleis in klein genoeg stukke vir die vleismeul. Sny die Holsum in stukke. Meng al die bestandele deeglik en laat 'n paar uur so staan. Maal deur die vleismeul.
Moenie die gemaalde vleis te veel hanteer nie, dit word klewerig. Stop wors in dun derms en hang op om droog te word. Vleis moet koud wees anders stop dit moeilik.
As 'n meule gebruik word om te stop kan dit direk gestop word wanneer u die vleis maal.
Method:
Make the drywors(sausage) cuts of smaller cuts but do not use waste meat.
Cut off all the glands, tendons and bloody meat.Cut the meat into small enough pieces for the meat grinder.
Cut the Holsum or sheep tail fat into pieces. Mix all the ingredients thoroughly and leave for a few hours. Grind through the meat grinder.
Do not handle the ground meat too much, it becomes sticky.
Meat should be cold otherwise it will be difficult to stuff. If a mill is used to stuff it, it can be stuffed directly when grinding the meat.
Stuff sausage in thin gut and hang up to dry.
Depends on your taste let it dry for a week or two. My one friend can't wait when I'm finish with the prep she just eat it like that, she say it's a waste off time to wait for it to get dry.
Benodighede: Ingredients:
- 20kg Wildsvleis. (Venison or Beef Meat)
- 7x500g Holsum. (Holsum or sheep tail fat)
- 1L Asyn. (Vinegar)
- 400g Sout. (Salt)
- 65g Vegamine. (Vegamine)
- 400g Gemaalde koljander [geskroei]. (Coriander Scorced)
- 20g Fyn naeltjies. (Fine Cloves).
- 90g Braaivleisspeserye. (Barbecue spice).
- 25g Swartpeper. (Black pepper).
- 30g Gerasperde neut. (Grated Nut).
- 15g Fyn gemmer. (Fine ginger).
- 12.5g Knoffelpoeier. (Garlic powder).
- 20g Glutaworst. (Glutaworst).
Metode:
Maak #droëwors van die kleiner snitte maar moet nie afval vleis gebruik nie. Sny al die kliere, senings en bloederige vleis af. Sny die vleis in klein genoeg stukke vir die vleismeul. Sny die Holsum in stukke. Meng al die bestandele deeglik en laat 'n paar uur so staan. Maal deur die vleismeul. Moenie die gemaalde vleis te veel hanteer nie, dit word klewerig.
Stop wors in dun derms en hang op om droog te word. Vleis moet koud wees anders stop dit moeilik. As 'n meule gebruik word om te stop kan dit direk gestop word wanneer u die vleis maal.
Method:
Make the #driedwors(sausage) cuts of smaller cuts but do not use waste meat.
Cut off all the glands, tendons and bloody meat. Cut the meat into small enough pieces for the meat grinder.
Cut the Holsum or sheep tail fat into pieces. Mix all the ingredients thoroughly and leave for a few hours. Grind through the meat grinder.
Do not handle the ground meat too much, it becomes sticky.
Meat should be cold otherwise it will be difficult to stuff. If a mill is used to stuff it, it can be stuffed directly when grinding the meat.
Stuff sausage in thin gut and hang up to dry.
Depends on your taste let it dry for a week or two. My one friend can't wait when I'm finish with the prep she just eat it like that, she say it's a waste off time to wait for it to get dry.