Homemade Sausage Making

Have heard a lot about Biltong but never tasted it or made any so I thought I'd give it a go. Seems to be a hit with everyone and its very easy to make.

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I have never tried that either, Basically thick jerky? Your pantry looks well stocked!

That's about it. Very easy to make and a nice change from jerky. Different spices. Black pepper and coriander. I was well pleased with it.

I have never made biltong and your post is providing me with motivation to make some. What do you think it would taste like with venison instead of beef?

We just returned from South Africa and I had the opportunity to taste a lot of Biltong. It is unique and delicious and slightly resembles jerky, but, it is an entity of its own. While the wife and kids were shopping, I stopped into a butcher shop in Capetown and was fortunate to have the local butcher show me the ropes on how to make this local delicacy. When I got back home, I built this Biltong Box following the general design that I saw in Capetown.




It is a 2' x 2; x 4' wooden box with a muffin fan mounted in the top, two 75 watt bulbs and vent holes below the bulbs. All openings are covered in screen door netting and there is a plexiglass door with magnets and weather stripping on the front.

As you can see, I have the first batch underway. When I have some time this week, I will post the recipe.

SMR, it looks like you were definitely inspired. Nice work on the biltong box. Like you say, it is a bit like jerky but a creature all its on. One might even say biltong and jerky share similar differences.

Another batch of Biltong underway. Slabs of beef marinated with malt vinegar and Worcestershire sauce for 2 hours.

A spice rub is added and allowed to sit in cold place for 24 hours.

I also made Dry Wors which is beef with 20% lamb fat and spices and malt vinegar stuffed into sheep casings.

Both the Biltong and Dry Wors are hung in the Biltong Box for drying. The Biltong takes about a week, the Dry Wors takes about 4 days.

SMR wrote: ↑

Tue Dec 10, 2019 22:33

I also made Dry Wors which is beef with 20% lamb fat and spices and malt vinegar stuffed into sheep casings.

Interesting. I love malt vinegar and am curious how its flavor is reflected in the end.

The SA fare looks great! I just gotta make Biltong one of these days. And is the Dry Wors the same as Boerewors, except that it is dried? How much malt vinegar did you add?

Dry wors is not the same as boerewors,the spice is different and pork fat is never added.I can give you a recipe if you need one,I make at least 100 kg a year

Hello Henk and welcome to the forum. We are all about exchanging information and helping each other. We would very much like you to post your Dry Wors recipe here.

As Henk says, Dry Wors is a different set of spices than Boerewors. I got my Dry Wors recipe and my Biltong recipe from The Butcher Man, a butcher shop in Cape Town SA. The butcher was very happy to teach me how he makes these and provided me with a 1 kg package of Traditional Drywors spice blend and a 1 kg package of Ranger Biltong spice blend, both made by Deli Spices. Each 1 kg package is good for 30 kg of meat. When I run out of these packages, I will need to develop a spice blend recipe for each. I would be interested in seeing Henk's recipe too.

redzed wrote: ↑

Wed Dec 11, 2019 06:00

How much malt vinegar did you add?

I added 25 grams per kilo of meat/lamb fat blend. In SA, they use what they call Silverside as the beef in both Biltong and Dry Wors. Silverside is an Eye Round Roast in the USA. Not alot of fat in this cut, but the lamb fat lends a nice accent of flavor to the Dry Wors.