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Crown Safari Drywors Spice 1kg (Droewors)

$18.95

1kg

The droewors blend built on the same coriander and pepper base as Safari biltong, with cloves and nutmeg on top. 30g per kilo of meat, so 1kg does around 33kg. Made in South Africa by Crown National.
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Droewors and biltong come off the same shelf in South Africa and they share most of their spice logic. Coriander and black pepper doing the heavy lifting, salt to cure, then cloves and nutmeg layered on for the sausage version. That clove and nutmeg is the part people cannot place when they taste good droewors, and it is what most generic wors spices leave out. At 30g per kilo, 1kg seasons around 33kg of meat. For most hunters that is a decent chunk of a season. Crown publish a meat block for a 35kg batch: 20kg venison, 10kg 80/20 beef, 3kg fat, 700g ice water, 300g vinegar, and the 1kg of spice. Scale it down and the ratios still hold. Fat matters more here than it does in biltong. The 3kg of added fat sits on top of the 2kg already in the 80/20 mince, which puts the block around 15%. Go much leaner and the sticks turn brittle and snap into crumbs instead of bending. Keep the meat cold and keep the grinder cold. Warm mince smears the fat and you will feel it in the finished stick. Mix the spice through properly before you stuff, then dry it slower than feels necessary. Droewors is thinner than a slab of biltong and it will case harden on you if you push it with heat.

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).

  1. Weigh your meat and fat together.
  2. Dose at 30g of spice per kilo.
  3. Mince cold, then mix the spice through the whole block before stuffing. Uneven mixing shows up as one bland stick and one salty one.
  4. Stuff into casings and hang.
  5. Dry gently. Thin sticks case harden quickly if you rush them with heat.

Crown’s suggested 35kg block: 20kg venison, 10kg 80/20 beef, 3kg fat, 700g ice water, 300g vinegar, 1kg spice.

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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