tag:blogger.com,1999:blog-20546982.comments2022-04-11T19:26:14.027-05:00Els on the Web - The BlogJohnEhttp://www.blogger.com/profile/05836277860403129698noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-20546982.post-20443119051197008262022-01-29T04:36:18.630-06:002022-01-29T04:36:18.630-06:00Sands Casino: The Perfect Landmark Bet
Sands Casin...Sands Casino: The Perfect Landmark Bet<br />Sands Casino offers the most spectacular gaming experience in <a href="https://septcasino.com/review/sands-casino/" rel="nofollow">septcasino</a> Las Vegas, the world-famous Sands Casino in Las <a href="https://choegocasino.com/" rel="nofollow">카지노사이트</a> Vegas. With <a href="https://worktomakemoney.com/" rel="nofollow">หาเงินออนไลน์</a> a 50000 square foot casinoAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-20546982.post-81365527664969373112018-05-29T08:46:15.627-05:002018-05-29T08:46:15.627-05:00We use hog casings in the UK, we use the method wh...We use hog casings in the UK, we use the method where we soak the hog casings in a bowl of water with a tablespoon of vinegar for an hour. We then wash them with clean water and start the filling process. <br /><br />For our Boerewors mix, we buy 50% beef steak mince and %50 pork mince, we don't grind the meat again but just mix it thoroughly with the spices and then stuff the hog casings. <br /><br />We do have the occasional failure but enjoy it so much more than the boerewors we buy locally.<br /><br /><br />Gareth van Rensburghttps://lovebiltong.co.uk/satara-biltong-maker/noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-37029581774279396052017-01-14T11:11:59.992-06:002017-01-14T11:11:59.992-06:00If you’re fairly new job looking out, you may are ...If you’re fairly new job looking out, you may are light-emitting diode to believe that a resume is that the document that truly gets you employed. That’s not exactly however it works. Your resume is so the document you utilize to use for jobs . but the important operate <a href="http://avonresumes.com/" rel="nofollow">resume writing services</a><br /> of your resume is to impress employers you contact in order that they’ll bring you sure employment interview.Bring current trends, resources, and globe experience into each project. With over eighteen years of specialised experience in recruiting, we offer insight scan of corporates for varied leading organizations. Has recruited executives and professionals of world class organizations. MBA’s, Directors, Vice Presidents, and middle management. Interviewed thousands - affirmative, thousands of candidates as associate measure leader, recruiter, hiring manager. referred to as Career creator with covetable service offerings.new genhttps://www.blogger.com/profile/11669391737905128928noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-24629657140012901062016-07-28T04:04:04.133-05:002016-07-28T04:04:04.133-05:00Helpful resume writing tips for fresher. There are...Helpful resume writing tips for fresher. There are many resume writing tips you need to remember while writing a resume. Most important tips are listed here. See more here <a href="http://www.resumetips2016.com/resumes-for-dummies-2016-make-your-resume-bulletproof/" rel="nofollow">resume for dummies</a><br />Anonymoushttps://www.blogger.com/profile/16973475713450008646noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-67802103849869582332016-07-28T03:08:01.446-05:002016-07-28T03:08:01.446-05:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/05957470465098154636noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-80442043710488843092014-06-06T09:46:48.504-05:002014-06-06T09:46:48.504-05:00Hi Elle. The typical boerewors uses a casing of ab...Hi Elle. The typical boerewors uses a casing of about 3/4 - 1 inch in diameter. You can get artificial casing that will follow that dimension exactly, but I find that casing to be a little chewy. I prefer hog casing that we buy at our local grocery store. If you're in Texas, we buy our hog casing at HEB.JohnEhttps://www.blogger.com/profile/05836277860403129698noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-9798986070925017162014-06-06T00:30:11.217-05:002014-06-06T00:30:11.217-05:00Hi! I am buying my husband a grinder for Father...Hi! I am buying my husband a grinder for Father's Day but am confused as to what diameter the casings should be for boerewors. I've read all of the comments but possibly missed this. Could you clarify for me, please? Thanks!Ellehttps://www.blogger.com/profile/03496050414700166026noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-14045277309654738502013-06-05T10:22:53.200-05:002013-06-05T10:22:53.200-05:00Thanks a lot, it was amazing! What I did different...Thanks a lot, it was amazing! What I did differently was to grind the meat without spices using the large grinding plate, then added spices and grinded it again through the medium plate. A butcher from SA advised me to do so, because like that the spices mix better with the meat. Turned out great, and brought me the taste of home to Germany. Thanks a lot, FabianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-20546982.post-44083056042940594912011-04-02T11:29:11.983-05:002011-04-02T11:29:11.983-05:00Oh yo I'm pro like that!! HahaOh yo I'm pro like that!! HahaAnonymoushttps://www.blogger.com/profile/13547575239964283109noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-81826172630706579832011-03-04T07:56:29.451-06:002011-03-04T07:56:29.451-06:00Hi Cliff & Pam. I don't have too much expe...Hi Cliff & Pam. I don't have too much experience with collagen casings because we usually use hog casings for our boerewors. We did however once use it for making droëwors because we wanted a thinner casing for that. The collagen casing was strong and we had no breakages while stuffing. It also produces a very uniformly-stuffed sausage. I did notice that the drying time was a good 25% longer. I think this is due to the collagen casing being thicker than hog casing. I'd be interested to know your experience with collagen casing for boerewors.JohnEhttps://www.blogger.com/profile/05836277860403129698noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-87554381541885628122011-03-04T03:48:18.752-06:002011-03-04T03:48:18.752-06:00I am shortly going to get my equipment together to...I am shortly going to get my equipment together to give this a go.<br />I have been looking at the 'Collagen' casings. What are your thoughts on using this type for boerewors.<br /><br />CliffPamhttps://www.blogger.com/profile/16153063350017986249noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-59274967849232446322010-09-11T08:20:53.683-05:002010-09-11T08:20:53.683-05:00A few weeks ago I read on a sausage making site th...A few weeks ago I read on a sausage making site that they recommend to soak the casings in water with vinegar before stuffing. Since then I’ve tried this a few times, even asked friends and family who had some of my home made boerewors before to try the wors made with casings soaked in water / vinegar solution. They all agreed that the casing is “softer”, and preferred this.<br /><br />The recipe I read recommended 1 cup water / 1 tablespoon white vinegar, then to wash the casing with clean water after soaking. The last time I made wors I did not rinse the water / vinegar solution off, and I thought the taste was fantastic. Besides that I felt most of the slight vinegar taste on the outside of the casings would be diminished during braaing. And so it did!<br /><br />Try it and please let me know if any of you agree this is better?Ronhttps://www.blogger.com/profile/14165201799240332189noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-224510378981525012010-08-13T19:03:44.016-05:002010-08-13T19:03:44.016-05:00Hi everyone, and thank you to John for starting th...Hi everyone, and thank you to John for starting this very helpful blog.<br /><br />Over time I’ve experimented with making wors, bumping my head here and there, and it still remains the best way to learn how to create the perfect Boerie to match your taste.<br />Reading the interesting comments, I’d like to add some tips to maybe help some folks.<br /><br />For my wors I use Chuck Roast and Pork Boston Butt. Chuck here in the States is very different to what I knew in SA. I also do not buy the cheapest meat on the market, rather go for beter quality because I like a premium tasting wors. <br /><br />As far as preventing the “dry tasting” wors, I have changed my method over time by doing the following:- I cut as much fat off the meat before grinding, then set the fat aside. That "flabby" Pork fat from the butt I discard and rather buy the packs of salted pork belly fat strips. If it has skin on I cut it off. I work on a ratio of 1/3 beef fat to 2/3 pork fat, then work on a ratio (equivalent) of 3 lbs Beef meat, 3 lbs Pork meat and 1 lb fat for the wors. I grind the Fat first on the fine disk, then mix it with the meat before grinding the meat on the course disc. In this way the fat is not too “chunky” in the wors yet still adds enough moisture so it is not dry. Just my preference to not see the pieces of fat, even cooked when cutting the wors after braaing it.<br /><br />When I made my first batch of wors, I also used the meat grinder to grind the meat on the large disc, then stuff the wors with the grinder by removing the disc and adding the stuffing tube. To my own taste preference, I found the texture of the wors to be too fine. And as with all hobbies, we start with one item then add more, so I bought a sausage stuffer and prefered the texture. I have also invested in a vacuum packer and love this gadget!<br /><br />Some advice on the casings after experimenting around:- To freeze does not work so well, I don’t know if they get freezer burn or if the freezing affects the casing, but if you store them in a plastic container (with lid) and very liberally add salt and if needed add very little distilled water to maintain moisture. The salt has to be so liberal that it will not dissolve further. Just refrigerate them and they will have an indefinite shelf live. Before using the casing, just rinse the salt off. <br />I buy my casings from www.sausagemaker.com , they may be a bit more expensive than your local butcher. But I just prefer their casings, they are very good quality and consistent in diameter.<br />They also sell Lamb casings and in time I would like to make my own lamb sausage and also some beef sausage on small diameter casings (3/4”) for dry wors.<br />This week I’m working on the German Bratwurst and Weisswurst. My Dad was German, and we used to buy these sausages from a German Butcher on the East Rand “Herti”.<br /><br />Whising everyone happy braai times!Ron Hnoreply@blogger.comtag:blogger.com,1999:blog-20546982.post-87358787506081431952010-06-16T09:11:39.421-05:002010-06-16T09:11:39.421-05:00To everyone who read this article, made some boere...To everyone who read this article, made some boerewors and had a nice braai, and then came back to comment here, thanks so much! Your comments are making it well worth my while for writing the article. I am really happy that this article has added some value to your lives!<br /><br />To Nadia (the comment above this one), if the wors is a little dry, I would add more fat. There are some traditionalists out there who will add up to 20% fat. That's a little much for me, but you could start off with 10% fat. Working with the recipe on my SA-Austin site, add about a half pound fat (250g). As I said in the article, some of it also depends on the cut of meat you are using. We use brisket for the beef component and it already contains a fair amount of fat in the meat. Experiment with the fat until you find a balance that works for you.JohnEhttps://www.blogger.com/profile/05836277860403129698noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-36931641528367971562010-06-15T17:29:08.740-05:002010-06-15T17:29:08.740-05:00We have made the wors 2 times now and the taste is...We have made the wors 2 times now and the taste is AMAZING... It is a bit "dry" though. Don't think we are using the correct pork/beef cuts? Any advise?Unknownhttps://www.blogger.com/profile/17840623758704981508noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-41359536397363492642010-06-13T14:51:44.783-05:002010-06-13T14:51:44.783-05:00I've ordered my meat grinder and will hopefull...I've ordered my meat grinder and will hopefully be trying to make my first Wors next week. I've been reading this site and can't wait to try all the wonderful tips.<br /><br />I noticed someone said they use different names for cuts of meat in different countries. A helpful site is http://www.askthemeatman.com/index.html Look through the site map, and you should find some answers. <br /><br />I can almost smell that Wors now! Can't wait.Suehttps://www.blogger.com/profile/11595455669567650259noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-15855286743897108222010-04-11T19:21:43.624-05:002010-04-11T19:21:43.624-05:00Learned this Afrikaaner "delicacy" while...Learned this Afrikaaner "delicacy" while I was in Krugersdorp in the early 80's. I missed the fun of a good braii and am so glad to have the boerie to enjoy again. It is wunderlik!<br />Dankie Hoor!<br />Jeff in Arizona... hot like SA but never the same for food....Jeffhttps://www.blogger.com/profile/16517406613201145309noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-51078703974095862332010-03-21T19:58:14.200-05:002010-03-21T19:58:14.200-05:00Howzit:-) Thanks for the detailed instructions it ...Howzit:-) Thanks for the detailed instructions it came out grrrrrrr8:0)<br />Saffa in PragueAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-20546982.post-89427141631934477442010-03-13T16:05:56.202-06:002010-03-13T16:05:56.202-06:00Thanks Nadia. The only thing we do differently whe...Thanks Nadia. The only thing we do differently when we make droëwors, is we don't use pork in the recipe. Use only beef. The reason for this is that the pork fat goes rancid after a while and then the wors tastes weird. If you're wondering how to dry the wors, you can simply use a cardboard box and a fan, as I describe in this article about making a biltong box: <a href="http://www.sa-austin.com/other.html" rel="nofollow">www.sa-austin.com/other.html</a> (scroll down the page to get the cardboard box version of the drier.)JohnEhttps://www.blogger.com/profile/05836277860403129698noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-20605374608605477112010-03-13T08:40:59.852-06:002010-03-13T08:40:59.852-06:00Thanx sooooo much for this post & recipe. Got ...Thanx sooooo much for this post & recipe. Got my grinder & stuffer on friday and going to attemps getting the correct "cuts of meat" to make us some Boerewors today! Can't wait for summer(here in Avondale,Pensylvania) have to have some Boerewors before the weekend is over! If this works out well I will start trying my hand at Droewors - any suggestions with that will be GREAT!!! ;)Unknownhttps://www.blogger.com/profile/17840623758704981508noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-45344296235830983572009-11-10T16:39:59.053-06:002009-11-10T16:39:59.053-06:00what a find! definitely going to give this a go in...what a find! definitely going to give this a go in the summer...actually since it would normally be my summer.....will give it a try this weekend. can do boerie in the wet!<br />Tahiti van Rooyen, Sherston, UKUnknownhttps://www.blogger.com/profile/01630515111714799397noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-55179688626575901772009-08-05T23:43:29.145-05:002009-08-05T23:43:29.145-05:00Hello! Thanks so much for the recipe and direction...Hello! Thanks so much for the recipe and directions on how to make the boerewors! My husband is also from P.E. and I made boerewors today for our anniversary. It was a hit! Nothing like the taste of home...or the smell of them on the braai. A little bit of SA right here in Washington. <br />BAIE DANKIE!!andrafayehttps://www.blogger.com/profile/05486813524915606876noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-29090480987668017422008-12-30T16:29:00.000-06:002008-12-30T16:29:00.000-06:00Cheers John, getting everything colder & wette...Cheers John, getting everything colder & wetter seems to work better. I did over-load the nozzle, a little ambitious trying to make a moerse long boerie but there is really no need for home made stuff.1 metre is plenty long. Can't wait for the summer now. Fried is OK but nothing like a braai. Thanks again.Unknownhttps://www.blogger.com/profile/18178034893353339351noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-49289116976148479162008-12-29T11:31:00.000-06:002008-12-29T11:31:00.000-06:00Clinton, glad your boerie came out good! About the...Clinton, glad your boerie came out good! About the skins (casing), since ours comes packed in salt to preserve it, we soak the casing in water for about 30 minutes. We also run water through the casing before using it. Each casing that we put onto the nozzle comes straight out of the water-filled bowl containing the soaked casings. Then we also wet the nozzle before pulling the soaked casing over it. Some people also say that the colder the water is, the easier the stuffing. We've never had problems with casing getting stuck to the nozzle.<BR/>I think if you freeze any unused casing in saltwater, it should last quite a while.JohnEhttps://www.blogger.com/profile/05836277860403129698noreply@blogger.comtag:blogger.com,1999:blog-20546982.post-86848557658312327042008-12-28T12:39:00.000-06:002008-12-28T12:39:00.000-06:00Very good of you to post this very handy guide. Fo...Very good of you to post this very handy guide. For my very first attempt, managed to pull off some pretty neat boerie & was hilarious making it for the first time. It even tasted good but will tweak the recipe (probably less coriander and a wee bit of garlic). Question: the skin kept getting stuck to the nozzle and then broke off, so I put less skin on (not so compact), seemed to work better but then did'nt get such a long piece (1 metre), is this correct? <BR/>How long do the skins last? bought a whole heap to much<BR/>Sturg, Bucks, UKUnknownhttps://www.blogger.com/profile/18178034893353339351noreply@blogger.com