An Easy Recipe for Making Droë Wors / Dry Wors at Home

3 lbs beef (or venison if available) - the leaner the better. Do not use pork as it does not dry well (goes rancid). The meat should have about 5% fat in it - so about ¼ lbs (or one cup) of cut up beef fat (again, no pork). Too much fat will make for greasy dry wors…

1.5 tablespoons of salt.

½ tablespoon ground black pepper.

2 tablespoons coriander (seeds can be slightly cooked in a pan and ground - or use powder).

A few ground cloves.

Pinch of nutmeg powder.

About 1 cup brown vinegar.

Thin sausage casings

Directions at biltongblog.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer