Sounds of Spring
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Down here, in Southeast Texas, we get Spring before Spring begins. My favorite “Sound of Spring” is the chorus of morning birds chirping away.
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Down here in N. WI on ‘essential’ business. Peeps, geese and cranes in full vocal harmony. But after this last snow storm,12" of heavy wet stuff I expect that to be silenced until at least this weekend.
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Andrew Do you do any hunting out there? If so what is the coolest/most dangerous thing you’ve gone after? Also, I have a South African Mastiff who is just over 1 year old…actually he is now 1.5 years old but he weighs a ludicrous 165 lb!
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Hi Yes we have the big five here I am fairly central in the country but these animals have been marketed to foreigners due to the rand exchange rate we can no longer afford to hunt the big 5 (lion, leopard, Rhino, buffalo and elephant). We have the antelope like the Eland, Red hartebeest, Impala, Springbok, Kudu, Zebra,
I have shot some warthog with a compound bow and worked that meat but otherwise rely on beef and pork mainly. Yes I ahave a boerbull dog part of the mastiff family also a big boy.
Thanks for the note stay safe and keep well.
regards Andrew -
Hi Yes we have the big five here I am fairly central in the country but these animals have been marketed to foreigners due to the rand exchange rate we can no longer afford to hunt the big 5 (lion, leopard, Rhino, buffalo and elephant). We have the antelope like the Eland, Red hartebeest, Impala, Springbok, Kudu, Zebra,
I have shot some warthog with a compound bow and worked that meat but otherwise rely on beef and pork mainly. Yes I ahave a boerbull dog part of the mastiff family also a big boy.
Thanks for the note stay safe and keep well.
regards AndrewAndrew I used to work with a gentleman from South Africa before I retired. I gave him many of my Midwest fresh casing and smoked sausage all the time. he often talked about Boerewors sausages. He did not know the recipe. Would you care to share the recipe? So we can try a taste of South Africa in the USA.
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Andrew I used to work with a gentleman from South Africa before I retired. I gave him many of my Midwest fresh casing and smoked sausage all the time. he often talked about Boerewors sausages. He did not know the recipe. Would you care to share the recipe? So we can try a taste of South Africa in the USA.
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Joe Hell Post your results?
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Hi guys and Gals Boerewors is a traditional extruded suasage with [articular laws that govern what can and cant be called Boerewors.
Boere is the Afrikaans for farmer or boer, wors is sausage.
We have many other types of wors that are not as regulated i.e. chilli wors, garlic wors, kampvuur (camp fire) etc.
If you like I can share a spice mix on here?The name is derived from the Afrikaans/Dutch words boer (“farmer”) and wors (“sausage”). Boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients.
Boerewors spice:
Kampvuur Boerewors:
salt. cereal, spice and spice extract. MSG,acidity regulator, anti-oxidant, phosphate and preservative.
90% meat I ususally use beef but pork is good too and the pork seems to have a better fat.
I use some bread crumbs or rusk
A bit of cold water to mix spices prior to the second mincing of the product.Keep safe all
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Andrew Sounds awesome, we’d love to see any pics of any of these boer-sausages for sure!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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