Once again, excellent. I am in Thailand and have wanted to make droewors but was put off as most recipes called for sheep's fat which is not available here. I suppose with the use of saltpetre or prague powder that this stops the fat from going rancid. Too hot to try here right now as the temperatures are in the high 30s and the humidity is crazy, but will give this a go later in the year when the weather cools down!
Have to agree about the collagen casings lol. I've been using natural sheep skins and they are a real bitch to work with. What is exactly are "rump tails"? I normally ask for beef trimmings from my butcher which seem to have a nice 80:20 ratio of meat to fat. Sometimes I'll add a a little brisket fat if needed (because lamb tail fat is just ridiculously expensive). Keep up the great work 👍
Yeah -- collagen casings rule! -- as far as the rum tails.... this is the thin trailing end from the whole rump. The fat to meat ratio is 30/70 --- it can be a bit tough for grilling, but it is great for sausages or slow roast (like brisket). Thanks again!!!
Hi FlashV -- the meat is cured with the saltpeter. The curing process takes place while the meat is drying. Saltpeter inhibits the growth if certain organisms, the most dangerous of which is botulism. In addition, the curing process improves the texture and color of the meat. Thanks for watching!!!
Once again, excellent. I am in Thailand and have wanted to make droewors but was put off as most recipes called for sheep's fat which is not available here. I suppose with the use of saltpetre or prague powder that this stops the fat from going rancid. Too hot to try here right now as the temperatures are in the high 30s and the humidity is crazy, but will give this a go later in the year when the weather cools down!
+99Jaapie Hi Jaapie -- thanks for the comment and thanks for watching!!!
U rock man keep it up.....
+Kobir Abedin Hi Kobir -- thanks for the kind words... and thanks for watching!!!
Have to agree about the collagen casings lol. I've been using natural sheep skins and they are a real bitch to work with.
What is exactly are "rump tails"? I normally ask for beef trimmings from my butcher which seem to have a nice 80:20 ratio of meat to fat. Sometimes I'll add a a little brisket fat if needed (because lamb tail fat is just ridiculously expensive).
Keep up the great work 👍
Yeah -- collagen casings rule! -- as far as the rum tails.... this is the thin trailing end from the whole rump. The fat to meat ratio is 30/70 --- it can be a bit tough for grilling, but it is great for sausages or slow roast (like brisket).
Thanks again!!!
so its just raw meat hung for 4 days? is that correct? kinda suprising :/
Hi FlashV -- the meat is cured with the saltpeter. The curing process takes place while the meat is drying. Saltpeter inhibits the growth if certain organisms, the most dangerous of which is botulism. In addition, the curing process improves the texture and color of the meat. Thanks for watching!!!
Oh wow didn't expect it to keep curing with saltpeter, that clarifies it. Thank you great vids!