Entree: Namibia – Biltong and Droewors (Salt-cured, spiced air-dried beef and spiced dried sausage from Southern African tradition)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 0 min

Additional 8 hrs

Total 8 hrs 30 min

Ingredients

- 4 lb (1.8 kg) beef silverside (topside), trimmed and cut into 1–1.5 in (2.5–4 cm) thick strips
- 1/4 cup (60 ml) malt or apple cider vinegar
- 1/2 cup (120 g) coarse rock salt
- 2 tbsp (30 g) brown sugar
- 2 tbsp (12 g) coriander seeds, toasted and coarsely crushed
- 1 tbsp (6 g) black peppercorns, coarsely crushed
- 1 tsp (5 g) ground cloves (optional, for a touch of warmth)
- 2 bay leaves, crumbled (optional)
- 2 lb (900 g) beef, coarsely ground (80/20 lean/fat) for droëwors
- 8 oz (225 g) pork fat, finely diced or ground, mixed with beef for droëwors
- 2 tbsp (12 g) coriander seeds, toasted and coarsely crushed for sausage
- 1 tbsp (15 ml) apple cider vinegar for sausage
- 1 1/2 tbsp (22 g) kosher salt for sausage
- 1 tbsp (6 g) cracked black pepper for sausage
- 1–2 tsp (2–4 g) ground nutmeg or allspice (optional) for sausage
- Natural hog casings, soaked and rinsed (length as required)

Instructions

1. Prepare the biltong: pat beef strips dry, then brush all pieces with 1/4 cup (60 ml) vinegar. Mix coarse salt and brown sugar and coat the meat lightly; press the crushed coriander, cracked pepper and optional spices into the surfaces.
2. Layer the strips in a single layer in a nonreactive tray for 12–24 hours in refrigerator to draw moisture; turn once after 6–8 hours to redistribute cure.
3. After curing, rinse excess salt briefly if desired and pat dry. Tie or hook the strips and hang in a cool, well-ventilated place away from direct sunlight. Ideal drying conditions are about 50–65°F (10–18°C) with moderate airflow; dry 3–7 days depending on thickness and humidity until the interior is tender but firm to touch.
4. Prepare the droëwors mixture: combine ground beef and pork fat in a bowl with the 2 tbsp (12 g) crushed coriander seeds, 1 tbsp (15 ml) vinegar, 1 1/2 tbsp (22 g) salt, 1 tbsp (6 g) cracked pepper and optional spice. Mix thoroughly by hand until sticky and evenly seasoned.
5. Stuff mixture into soaked hog casings, twisting into short links (3–4 in / 7–10 cm). Prick each link lightly to remove air pockets. Hang the sausages in the same cool, ventilated spot as the biltong.
6. Dry droëwors for 3–7 days until firm and slightly drier than fresh sausage; texture should be dense and sliceable. For faster results, use a dehydrator at low heat (125–135°F / 52–57°C) for 6–12 hours, checking frequently.
7. Slice biltong thinly across the grain and slice droëwors into rounds. Store both in a breathable container in a cool place or refrigerate; consume within several weeks or vacuum-seal for longer storage.