Відео

@@faansvanzyl3972 , jammer, ek was 14 jaar 7 maande in St Louis maar het so n paar weke gelede terug verhuis na SA. Ons twee seuns is in Madison WI en Tampa FL. Laat weet maar as ek met iets kan help! Groetnis, Hendrik

@@boeriesedinge416 Dankie vir jou antwoord. Ek wil graag wors maak en verkoop. Het jy dit hier gedoen?

@@faansvanzyl3972 , baie gemaak maar nooit verkoop nie. Soms het ons sommer as n klomp SA vriende bymekaar gekom en saam gemaak. As jy onder die radar bly van die VSA gesondheidsdienste kan dit werk. As jy kommersiëel wil maak en bemark is daar baie regulasies. Maar daar is baie SAners in die VSA wat smag na n bietjie boerewors en selfs nog meer na droëwors. Of FaceBook is baie groepe waar mens kan “adverteer”.

Neut is is nutmeg, you are correct on all the rest - well done!

@@boeriesedinge416 dankie Meneer. I am making your spreadsheet for future use too - the spices are difficult to measure in ML's because my salt for example might have a bigger/smaller grain than yours. Are those ml's supposed to be grams? Or, do you have a gram equivalent measurement for each? Lastly, if I buy typical medium fat mince meat at the shops, then add in some beef fat, what ratios do you recommend for that? I know those are head scratching questions but I would appreciate it. Daie Bankie!

Thanks so much. I am 59, my youngest son is 24 and the oldest is 30 years old. Was such a privilege to do this with my boys!

@@boeriesedinge416 thats awesome man. Just before joining the SA army in 91 at age 17, I remember going to gym to get ready for keuring. On the fourth set, I did 110kgs for 3 reps. It was my personal best, and I was very fit and strong I think for my build and age. My special secret diet was eating a can of tuna a day. Nowadays, I am 51, and have just started gym again. I weigh double now (to the kg) what I weighed back then, but I think I can bench maybe 25kgs - hahaha! I will challenge myself to do what you did here, as a goal. Thanks for sharing manne. Your boys are vris!

@@jasond4752 , thanks - less than a week. Four days or so.

@@boeriesedinge416 Thanks

Dis baie interessant! Ek neem aan dis net met beesvleis, of maak hulle dit met skaap en bok ook?

@@boeriesedinge416 Van skaap vleis ... ou ooie en tandlose ramme ....!

Dankie - ek is seker jou slagter sal jou kan help. Brisket maak baie lekker wors.

In SA kan mens ook vra vir “trimmings” by jou slagter. Dis al die mooi stukkies vleis wat hulle afsny om netjiese snitte te maak. Dit werk ook goed.

Sterkte - die moeilikste is om te begin.

😂, nee, dis net vir eie gebruik. Maar daar is geen rede dat mens dit nie kan opskaal nie. Ek het al by 80 kg se nat mengsel op n keer so gemaak op n groot droograk van skadunet.

Hallo Merinda, sovêr ek kan aflei is koljander baie goed vir mens se niere - kyk hier. www.google.com/search?q=is+coriander+safe+for+kidneys&ie=UTF-8&oe=UTF-8&hl=en&client=safari. Ek weet ook nie waarmee mens dit sou kon vervang nie.

Dis nou n lekker naam daai. Siende dat ek op Gobabis gebore is en tot ek 5 jaar op Aranos grootgeword het, sal ek ook van nou af kaalgatworsie gebruik.

In hierdie video is dit n soort vierkantige ogiesdraad wat ek gebruik, maar jy kan maar net vir jou n houtraam maak en ogiesdraad of skadunet daaroor span. Ek het n groot raam van skadunet wat net so goed soos die draad werk.

@@boeriesedinge416 Baie dankie my oom

Hallo Marius, ja, ek is steeds in St Louis. Jy kan my bel op +13144060545 of e-pos op hendrik.g.kruger@gmail.com. Ek sal met graagte help.

@@boeriesedinge416 dankie Hendrik, ja ek is in Missouri, en ek en my broer wil ons eie wors en gied maak maar, dit is maar moeilik. Ek sal jou n mail stuur

Goeie vraag. Colon is die regte wetenskaplike term, maar dit klink nie lekker om dit vir jou slagter te vra nie. Die vetderms wat ek gebruik, haal ek maar self uit as ek witstertherte hier in die VSA skiet.

Baie dankie Frank!

St. Louis, Missouri. Ek vlieg more SA toe vir 3 weke. Terug so na 15 Januarie. My WhatsApp is +13144060545. Geseënde Kersfees!

@@boeriesedinge416 ek het nie what'sapp nie maar Instagram. Ek woon in Oklahoma

Klink na n goeie idee. Sal volgende keer so maak.

Baie dankie vir die raad. Nou dat jy dit noem, onthou ek vaagweg dat ek iemand dit al gesien doen het! Sal beslis onthou vir die toekoms.

Dankie - dis n goeie plan daai. Of sommer Spray and Cook oor die sif spuit sal ook werk. Bly jy het dit geniet!

Ja-nee, dit ook nie lank hier by ons nie!

Met hierdie het ek Crown National se Goudveld mengsel gebruik. Op my video oor die worsmaak, is die resep wat ek gebruik as ek self die speserye aanmaak. Ek gebruik dieselfde mengsel vir beide.

Ek is in Missouri, VSA. Tensy jy naby is dink ek nie die verskepingskoste sal die moeite werd wees nie.

Keep in mind those were the prices before Covid, but yet, I think we might still be cheaper than Canada. Yes, I use the same recipe for droëwors and boerewors.

The meat gets cheaper if you hunt your own. Plenty of deer, elk, and moose depending on where you are in North America…. I don’t know about Canada, but in certain states if you bow hunt it might also mean you can legally take more deer, certain states you can only take one deer in rifle/shotgun season, but you can get another tag to take one in archery season….

​@@Rick_Sanchez_C137_ you're right Rick. Having said that, it costs quite a bit here to get there - gas is presently roughly $2/litre where I am at. Costs 3arms and 4 legs to go anywhere. Deer are protected (rolls eyes) where I live, and so they are a bit over run. I see deer often so it would a breeze to keep a bow with me, and then have meat for ages if we were allowed to hunt within city limits...

​@@boeriesedinge416 Thought: smear some olive oil (or oil of choice) on the inside of the pipe to make the dumping of wors onto the drying grids easier. I'll be trying this with thick bamboo pipe :)

​@@boeriesedinge416 also: what sausage making machine are you using here? Seems to be silent, so a rotary handle job? If you are happy with it, make model please? Tx

Thanks for the complement! The mesh over the inlet hole has got some mosquito netting underneath it, so nothing can get it. I use the fan to blow the air out of the box and my assumption is that flies will not be able to enter against the stream of air. The racks I use only if I make droëwors without casings. Check my other video about that. Lekker biltong eet!

Dankie vir die kompliment! Dis sommer n gewone waaier wat mens in die huis sou gebruik on jou koud te waai. Deursnit is seker so 25 cm of so. Kyk vir een waar die spoedskakelaar op die waaier se kop sit, nie op die voetstuk nie. Dit maak dit makliker met die bedrading. As jy die spesifieke model wil weet, laat weet maar. Ek het die box nog hier erens in die huis en kan vir jou n foto stuur. Hulle is redelik volop.

It is “hard fat” - the best way I can explain is that it doesn’t really melt easily when cooked and sticks to you teeth and mouth when you try to eat it.

@@boeriesedinge416 Thank you for the answer (and for the video). BTW, what do your USA friends think of your SA traditional delicacies?

@@mccallan2798 Ha-ha, they use the word “interesting” which can be translated into proper English as “over my dead body”. 😂😁🤣

@@boeriesedinge416 🤣🤣🤣

Daar is vele Engelse kanale wat jy kan volg

Julle is gladie Arikaners(Africans) nie, hou julle mooi op European-African

@@vierakanjoka4194 pride has it's fall