Beesrib Posted March 31, 2017 Share I bought some C-grade rump steak that has a nice piece of fat and thick cut. Wanna give it a try as soon as my fan on my box is sorted out! Letum911 1 Link to comment Share on other sites More sharing options...
Squier Posted March 31, 2017 Share I got one of those Mellerware dryers for Christmas. I've mainly used it for making dry wors (just hanging the thin boerewors) and it worked really well. I've done biltong once and used Porterhouse steaks to do so. It was ok'ish for a first stab. Obviously need to get myself some silverside. I'll hang some biltong again this weekend, thanks to this thread. Link to comment Share on other sites More sharing options...
Captain Fastbastard Mayhem Posted March 31, 2017 Share I got one of those Mellerware dryers for Christmas. I've mainly used it for making dry wors (just hanging the thin boerewors) and it worked really well. I've done biltong once and used Porterhouse steaks to do so. It was ok'ish for a first stab. Obviously need to get myself some silverside. I'll hang some biltong again this weekend, thanks to this thread.how long do you leave the kleinwors for? I've done it before and it came out MEGA tough. Link to comment Share on other sites More sharing options...
Squier Posted March 31, 2017 Share how long do you leave the kleinwors for? I've done it before and it came out MEGA tough. It usually takes about 3 days. I now have a thicker thin wors hanging at the moment. Should be ready when I get home. Interested to see the difference. Captain Fastbastard Mayhem 1 Link to comment Share on other sites More sharing options...
Letum911 Posted March 31, 2017 Share I got one of those Mellerware dryers for Christmas. I've mainly used it for making dry wors (just hanging the thin boerewors) and it worked really well. I've done biltong once and used Porterhouse steaks to do so. It was ok'ish for a first stab. Obviously need to get myself some silverside. I'll hang some biltong again this weekend, thanks to this thread. Do you use normal thin wors from the butchery? Link to comment Share on other sites More sharing options...
Squier Posted March 31, 2017 Share Do you use normal thin wors from the butchery?Yes, normal butchery wors. Sent from my LG-H815 using Tapatalk Link to comment Share on other sites More sharing options...
forkie Posted March 31, 2017 Share I thought there would be a risk of (insert disease whose name escapes me) because the notmal wors does not contain proper curing salt. Link to comment Share on other sites More sharing options...
Grantc Posted April 6, 2017 Share 2kg's of wors being converted to dry worsshould be ready by Saturday Long Wheel Base, Blokman and Captain Fastbastard Mayhem 3 Link to comment Share on other sites More sharing options...
Blokman Posted April 6, 2017 Share Dry wors two to three days if you like it a bit wet.Longer if you like it drier.You can make a smallish batch let it dry to your liking then keep it in an open container in the fridge. Does not dry out much further. Stays good for a week or two. Most boerewors will dry ok. Poke a few holes with a fork if its the normal thick kind. Just to help moisture escape. Link to comment Share on other sites More sharing options...
AlanD Posted April 6, 2017 Share Yes, normal butchery wors. Sent from my LG-H815 using TapatalkI have been wanting to try make some dry wors but wasn't sure if i needed to mix some wors up and then try to pack it in skin. So you can just buy regular wors from the butcher and then let it dry for a few days? Link to comment Share on other sites More sharing options...
Steven Knoetze (sk27) Posted April 6, 2017 Share Tried normal butchery boerewors only once, went off. Havent tried again. I was told the dry wors uses a thinner skin........ Link to comment Share on other sites More sharing options...
jimmycool Posted April 6, 2017 Share You should try the skinny wors. It has always worked well for me. Sent from my SM-A520F using Tapatalk AlanD 1 Link to comment Share on other sites More sharing options...
Dibles Posted April 7, 2017 Share I was advised by a top chef to not use a biltong maker. I've made quite a few batches and all have been successful. The only equipment you really need is a fan. It is so easy to do and rewarding too. I use my food processor to slice the biltong. Anyone who hasn't yet tried making their own biltong should give it a go. I haven't yet tried dried wors but you guys have inspired me to give it a go. Tuxstir 1 Link to comment Share on other sites More sharing options...
Long Wheel Base Posted May 3, 2017 Share Went to the butcher I always use last week. They had a special(well that's what they said it was). 3kilos of silverside for R240. So I bought 6 kilos. Hung the first batch on Saturday morning. Cut one piece the normal size and the rest thin stripes. By Sunday afternoon a lot of it was pretty much ready to eat. But 3 kilos is actually too much for my dryer. I had previously made extra hooks out of stainless bicycle spokes and used all my hooks and some hooks had to put 2 strips on. 2nd batch went in on Monday evening. Sorry for the lousy pics, The glare was hectic. Link to comment Share on other sites More sharing options...
BaGearA Posted May 3, 2017 Share Yeah the other brands just don't taste as good as oros. For me its mostly oros or water with lemon in.Had a bottle of coke in the cupboard so long that it was flat when I opened it.My friend and i bought A 500ml coke in 2008 and promised to open it when we're 40 , its gotten pretty "maroen" by now Long Wheel Base 1 Link to comment Share on other sites More sharing options...
Long Wheel Base Posted May 3, 2017 Share My friend and i bought A 500ml coke in 2008 and promised to open it when we're 40 , its gotten pretty "maroen" by nowHow long till you open it? I bet you paid like 5 or 6 bucks for it back then. Link to comment Share on other sites More sharing options...
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