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LOCATION: Recipes >> Preserving Meats >> TRADITIONAL BOEREVORS

Print this Recipe    TRADITIONAL BOEREVORS

Taken from "Biltong en Boerevors" published by the Meat Board"
South Africa 1991. This recipe won First Prize in a National competition
and is tried and tested.

2 Kg prime beef
1 Kg pork
20 g Coriander (50ml)
2 ml ground cloves
2 ml ground nutmeg
30 g fine salt (25ml)
5 ml freshly ground black pepper
500 g bacon (important)
100 ml vinegar
approx 90g intestinal casing (Pork is better)

To prepare coriander: 15ml produces 5ml
Place in dry pan, heat and stir until light brown.
Grind, sieve to remove husk. Grind remainder to a fine powder.

Cut meat into 50mm blocks.
Mix in with herbs.
Mince pork beef and herb mixture. Not too fine.
Cut bacon into small blocks.
Add vinegar and bacon to minced meat and mix.
Stuff casing with mixture. (NOT too tightly.)

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KAROO-BOEREVORS

500 g Boned beef
500 g Boned pork
1 kg mutton
1 ml coriander
1 ml ground cloves
14 g fine salt
2 ml freshly ground black pepper
250 g bacon
15 ml sweet red wine
25 ml wine vinegar
15 ml brandy
60 g + casing

Cut meat into 50 mm blocks
Mix in herbs
Cut bacon into 3mm blocks and add to mixture
Mix wine, vinegar and brandy. Sprinkle over mixture.
Mix lightly and stuff casing.

Cut into pieces only when ready to cook.
The boerevors shrinks approx. 30% in cooking so cut pieces
at least 6 inches long.

Enjoy
Mike Berry
University of Stellenbosch

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