Have ordered a 37cm WSM and waiting with much anticipation for it to be delivered.
As a first attempt I would like to smoke boerewors. For non South Africans that is sausage - the literal translation from Afrikaans is "farmers sausage". It comes in both thick and thin versions.
I would appreciate a bit of advice :-
Do I fill the water pan ?
Should I smoke the sausage at 225 'F ( 105 'C ) or a higher temperature ?
For how long would the sausage have to smoke ?
Would an internal temperature of 165 'F ( 75 'C ) be sufficient to prevent me from poisoning any of the poor unfortunates who will taste the first attempt ?
On a slightly different topic we have in South Africa what is known as Dry Boerewors ( a thin air dried sausage - see definition below ).
Is it possible to make a smoked version of this on a WSM and how would I go about this ?
Sorry for all the rather basic questions and will really appreciate any advice.
Droëwors (/ˈdruːəvɔrs/; Afrikaans lit. "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage.[1] It is usually made from dun wors (Afr. "thin sausage") rather than dik wors ("thick sausage"), as the thinner sausage dries more quickly and is thus less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.
The recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried, mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage.[2]
Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional Italian cured salami, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mould can begin to form more easily than would happen with a cured sausage.
As a first attempt I would like to smoke boerewors. For non South Africans that is sausage - the literal translation from Afrikaans is "farmers sausage". It comes in both thick and thin versions.
I would appreciate a bit of advice :-
Do I fill the water pan ?
Should I smoke the sausage at 225 'F ( 105 'C ) or a higher temperature ?
For how long would the sausage have to smoke ?
Would an internal temperature of 165 'F ( 75 'C ) be sufficient to prevent me from poisoning any of the poor unfortunates who will taste the first attempt ?
On a slightly different topic we have in South Africa what is known as Dry Boerewors ( a thin air dried sausage - see definition below ).
Is it possible to make a smoked version of this on a WSM and how would I go about this ?
Sorry for all the rather basic questions and will really appreciate any advice.
Droëwors (/ˈdruːəvɔrs/; Afrikaans lit. "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage.[1] It is usually made from dun wors (Afr. "thin sausage") rather than dik wors ("thick sausage"), as the thinner sausage dries more quickly and is thus less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.
The recipe used for these dried sausages is similar to that for boerewors, though pork and veal are usually replaced by beef, as the former can go rancid when dried, mutton fat replaces the pork fat used in boerewors. Drying makes the sausage ideal for unrefrigerated storage.[2]
Droëwors is unusual among dried meats in being dried quickly in warm, dry conditions, unlike traditional Italian cured salami, which are dried slowly in relatively cold and humid conditions. A further difference is that droëwors does not contain curing agent as found in a traditional cured sausage. A direct result of this is that droëwors should not be kept in moist conditions as mould can begin to form more easily than would happen with a cured sausage.
