Preserving Meats: These are the edited results of my appeal to rec.food.recipes for by Recipe Cottage

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	These are the edited results of my appeal to rec.food.recipes for

		a recipe for Boerewors. ---------------------------------------------------------- The following three recipes were sent to me by Ashleigh Kristafor (G93K4444@warthog.ru.ac.za). Recipe 1: 2kg boned beef, cut into 50mm cubes 1kg boned pork, cut into 50mm cubes 25-30ml salt 20ml freshly ground coriander 25ml freshly ground black pepper 2 ml grated nutmeg 1 ml ground cloves 90-100g casings 300g pork speck 125ml vinegar Method: Spread out the meat, sprinkle the spices over and mince all together (a mincer plate with 9mm holes is ideal!), except vinegar and speck. Add the vinegar and speck, mix (lightly as overmixing/kneading will toughen the sausage) stuff casings (pork casings are best but mutton casings can be used if you want a thinner sausage). ----- Recipe two: 2kg boneless chuck of beef 750g boneless thick rib of pork 200g speck 15ml coriander 30ml fine salt 5ml freshly ground black pepper 2ml freshly grated nutmeg 100ml vinegar 90g pork casings Method: - cut meat and speck into 50mm cubes - combine coriander, seasoning and nutmeg, sprinkle over the meat cubes, mix - mince the meat and speck, add vinegar, mixing lightly but thoroughly - stuff into casing (hint: take care to eliminate bubbles yet don't fill too tightly) Makes 3kg. ---- Recipe three: 5kg beef 3kg pork 15ml coriander 15ml cloves peppercorns, thyme and sage if desired 1/2 bottle vinegar salt & pepper Method: Mince the beef and pork together. Add coriander, cloves, peppercorns thyme and sage. Add vinegar and salt and pepper to taste. Leave the mixture overnight in a suitable dish mix again and fill casings. ---------------------------------------------------------------- The following two recipes were sent to me by Mike Berry (mvb@maties.sun.ac.za). TRADITIONAL BOEREVORS Taken from "Biltong en Boerevors" published by the Meat Board" 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 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 (Pork is better) 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. ----------------------------------------------------------------- Boerewors - my attempt before receiving the above recipes. >From the other recipes given it would seem that the spices may need modifying slightly to get closer to the real thing. I have, however, made this a number of times and the result is excellent. Ingredients. Meat. 6 1/2 lbs beef (top rump) 4 1/2 lbs pork (leg) 10 oz pork fat Trim the meat and fat carefully, removing blood clots, sinew and bone. For a good flavour you will need 20-30% fat content. You can use cheaper cuts of meat but the result may not be as good. Spices etc. 1 1/2 oz coarsely ground coriander 1 oz ground rock salt 1 oz coarsely ground black pepper 1/4 of a nutmeg (grated) 6 fl oz red wine vinegar - Natural casings. Method. Ensure ingredients are chilled at all times. Dice meat and fat and mince coarsely together. Mix meat, vinegar and spices together (as lightly as possible). Loosely fill natural casings. The best casings I have found are "35mm tapes". Traditionally Boerewors is unlinked but it is easier to pack if it is linked. Place the sausage on a plastic rack in the bottom of the fridge for about 12 hours before using or freezing. Boerewors is at its best cooked on a braai (barbecue). ------------------------------------------------------------- Many thanks to Ashleigh and Mike. Enjoy! -- +---+ Duncan.Bennett@wcmc.org.uk \| \| Cambridge, UK. +---+ All opinions are my own, not my employer's!