Droëwors Recipe (South African Dry Sausage)

Ingredients:
2 lb lean ground beef (7% fat recommended)
1 packet BiltongMate Boerie Balls spice mix (1 oz)
1.5 oz (44 ml) white vinegar (one shot glass full!)
21mm clear collagen casings (available at Amazon)

Tools:
BiltongMate Biltong Maker (available here)
Sausage stuffer (available at Amazon)
Sausage pricker (available at Amazon)

Directions:

1. Combine ground beef, spice and vinegar in a large bowl and mix thoroughly.
2. Stuff tightly into casings, pricking well with a sausage pricker, and hang in BiltongMate machine.
3. After 1 day, remove droëwors from machine and use a rolling pin to flatten (removes air pockets). Put back in machine for another 2 days, until there is no more pink color inside the droëwors.

Refrigerate until use.

PLEASE NOTE: Boerewors and droëwors use the same spice, but require different meat mixtures.