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This perfect droewors recipe has great childhood memories. My wife and I have been making our own droewors for over 15 years now. This droewors recipe never fails, provided you follow the instructions and guidelines carefully.
droewors is usually made from a combination of ground beef and mutton tail fat. The best time to make droewors is during the cool dry months. From the end of autumn to the start of spring, over the winter period. If you make droewors in humid areas it is best to use a food dehydrator. There are many homemade biltong and droewors dryers available online.
We have experimented and tried many different droewors ingredients to come up with the best droewors recipe. The trick is to get the balance right, not too salty, yet, shiny and tasty. This droewors recipe gives you the perfect balance to the look and taste of the droewors.
5.00 from 5
Rating: 5.00 out of 5
The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.