Making Biltong and Droewors

In this video we take some meat and sausage from the butchery to make biltong and droëwors. We cover salting and spicing as well as how to avoid and deal with mold problems. We talk about the cost of the raw meat versus the finished product. Then we take a look at the biltong drying box and how to operate it. We hang our biltong and droëwors in the biltong box and then leave it. Finally we check back after a week to see that droëwors is ready and the biltong could use a bit more time. 00:00 Intro 01:23 Adding the Salt and Pepper 02:27 Other Spices and Vinegar 03:05 Moisture and Mold Problems 04:05 Naughty Butchers 04:20 After Salting and Spicing 04:34 Droewors time 05:05 Meat Costs 06:20 Introduce the Biltong box 07:13 Operating the Biltong Box 07:40 Hanging the Biltong Meat 08:15 Hanging the Droewors Sausage 09:25 Close up the Biltong Box and let it Run 09:44 Instructions for Checking while Drying 10:28 Just about Ready after 6 Days