Preserving Meats: TRADITIONAL BOEREVORS by Recipe Cottage

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	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.) -------------------------------------------------- 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