Cut the meat into cubes and chill in the freezer until almost frozen.
Rinse the casings until clean.
Toast the spices and grind fine when cool.
Add the dry ingrediemts to the wet ingredeitns and mix through the meat. Place the meat into the fridge for 2 hours to marinate.
Mince the meat on a coarse grinding attachment. Only once. Place into the fridge to chill down again.
Load the casings onto the nozzle attachment and fill the sausages. Tie off the ends and pinch the sausages at the halfway point, resulting in two links. Prick any airbubbles with a needle.
Weigh each sausage to monitor the moisture loss. We aim for 40% at least.
Hang them to dry in your drying chamber or fridge and monitor the progress daily.
Venison
Follow the same steps as for beef but add chopped rosemary and garlic as well as not toasting the juniper berries. See post for detailed instructions.
Pork
Same process as for venison and beef, but you don't toast the smoked paprika and finely chop the garlic and sage.
Remember to add the curing salt. It's esential when making pork droëwors.
Don't dry this in a dehydrator as the fat will leak. Low and slow in a curing chamber or fridge is best. Make sure to weigh it before hanging to monitor the moisture loss. See post for detailed instructions.
Video
Notes
Ingredient notes
Any cut of beef can be used, just remember to remove connective tissue first in order to avoid chewy bits.
You can use any type of vinegar with an acid value of less than 10%.
Curing salt is not traditionally used when making droëwors. It is advised, especially if you make this for the first time. It's a must when making the pork version.
StorageSeal airtight and store in a cool dry place, fridge or freezer. See the full post for a ton of useful information, and watch the video to see how it's done.