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Crown Safari Drywors Spice 1kg, 10 Pack Bundle (Droewors, 10kg)

Original price was: $180.95.Current price is: $149.95.

10kg

10kg of droewors spice at $14.99 per kilo, down from $18.95 on singles. Seasons about 333kg of meat at roughly 45c per kilo, which is the cheapest spice input across the whole Crown range.
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$149.95 for 10kg is $14.99 a kilo. Ten single bags at $18.95 come to $189.50, so the bundle takes $39.55 off. That is 21%.   Droewors doses at 30g per kilo instead of 45g, so 10kg goes considerably further than the same weight of biltong spice. About 333kg of meat, at roughly 45c of spice per kilo. Cheapest input in the Crown range by a clear margin.   The commercial case for droewors is that it earns money from the offcuts. Trim, shoulder, forequarter, and anything too small or too sinewy to hang as a slab goes through the mincer and comes back out as a stick you sell by weight at a counter price. Venison works particularly well, and hunters will bring it to you.   It also sits beside your biltong without fighting it. Safari droewors runs on the same coriander and pepper base as Safari biltong, so a customer buying both tastes one house style.   Droewors also sells at a snack price rather than a butchery price. Customers buy it by the handful and pay per stick without ever thinking in kilos, which is a different conversation from the one you have over the mince counter.   Venison supply runs to a season, so build the stock plan around when hunters actually turn up at your door rather than around your usual order cycle.   Crown’s suggested block for 35kg: 20kg venison, 10kg 80/20 beef, 3kg fat, 700g ice water, 300g vinegar, 1kg spice. Ten bags runs that block 10 times.   Watch your fat. Droewors that snaps into crumbs instead of bending comes back over the counter, and lean mince is almost always the reason.

Ingredients: A blend of salt, coriander, black pepper, cloves, nutmeg and other flavours.

Allergens: Celery. May contain Cow’s Milk, Egg, Mustard, Soy, Wheat Gluten.

Storage: Store in cool, dry conditions away from direct sunlight. Seal after use.

Manufacturer: Crown Food Group (Pty) Ltd. Country of origin: South Africa (imported).

Dose at 30g of spice per kilo of meat and fat combined. Mince cold, mix the spice through the whole block before stuffing, then dry gently.

At batch scale, mix in the mixer rather than by hand. Hand mixing 35kg warms the block and smears the fat, and you will see it in the snap.

Delicious ways
to use this spice

Biltong
Steaks
Stews
Ribs

Spice up your next Biltong adventure

Prepare the meat

Using a sharp knife, following the grain of the meat, cut into 20mm (2.5cm) thick lengths.

Add spice mix

Sprinkle evenly on both sides between 40g to 50g per 1kg of cut meat. Leave overnight in the fridge.

Hang in your Biltong box

Add a hook to the thickest end of each length and hang in your biltong box.

Let the magic happen

Test the readiness of your biltong every couple of days by squeezing the sides together. If you feel any give, it’s still ‘wet’ inside.

Once ready, slice and savour.

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FAQ

Store them in an airtight container in a dark, dry place. Do not store spices in direct sunlight, as this will shorten their shelf life.

How long do I hang my biltong and how long does it take to dry?
Around 5 days depending on the weather, and whether you like your biltong crisp and dry or slightly wet/ moist.

Topside and silverside, both cuts of rump, are ideal for biltong. Tenderloin, sirloin, and steak from the rump or hip are also fine to use. Always try and buy the best quality meat you can afford for the best results! Keep an eye out for lean cuts of meat with even yet minimal marbling.

Preferably not. Freezing damages the fibres of the meat (because of the jagged water crystals) and softens it, making it mushy.

Kalahari Khabu stocks biltong makers, biltong hooks and biltong cutters to ensure your entire process is seamless, efficient and flop proof!

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