Droëwors | FoodieAtlas

Ingredients

1 kg beef (e.g., chuck or brisket), cut into strips
500 g pork (e.g., shoulder or belly), cut into strips
250 g beef fat, cut into strips
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground cloves
2 cloves garlic, minced
1 tablespoon white vinegar
1/2 cup cold water
Sausage casings (optional)

Instructions

Prepare the Meat

Chill the beef, pork, and beef fat in the freezer for about 30 minutes to make slicing easier.

Mix the Seasonings

In a small bowl, mix together the salt, black pepper, ground coriander, ground cumin, paprika, ground cloves, and minced garlic.

Season the Meat

Toss the meat strips with the seasoning mixture until evenly coated. Let it marinate in the refrigerator for at least 24 hours.

Dry the Meat

Preheat your dehydrator or oven to 60-70°C (140-160°F). If using an oven, set it to the lowest possible temperature and leave the door slightly ajar to allow moisture to escape.

If using casings, stuff the seasoned meat into the casings and tie off the ends. Alternatively, you can lay the seasoned meat strips directly onto the dehydrator trays or a baking sheet.

Dehydrate

Dehydrate the meat for 6-12 hours, or until it is dry and firm but still slightly pliable. The exact time will depend on the thickness of the meat strips and the drying method used.

Cool and Store

Allow the droëwors to cool completely. Store it in an airtight container or vacuum-sealed bag. It can be kept in a cool, dry place for several weeks.