Made some awesome Javelina Boerewors (sausage) this weekend with the kids. A few years ago we were fortunate enough to live in South Africa and we all look back on it fondly. One of the things we missed was Boerewors and we had some Javelina we needed to grind up so why not?
Javelina can be a little gamey so step one we soaked it in butter milk for two hours not to take away all the gamey taste but to tame it a little… Strawberry milk anyone.
While the Javelina was making strawberry milk, we cubed up a pork belly. I like to cubing it and freezing it makes for easy use later.
To figure out my meat to fat ratio I just weigh the meat and divide by 3 to put me around 25% fat.
Seasoned the meat, let it chill, ground it twice and added the vinegar right before we stuffed the Boerewors.
I have to say we were all impressed it turned out amazing! I guess now we need to shoot something else 😊
Javelina can be a little gamey so step one we soaked it in butter milk for two hours not to take away all the gamey taste but to tame it a little… Strawberry milk anyone.
While the Javelina was making strawberry milk, we cubed up a pork belly. I like to cubing it and freezing it makes for easy use later.
To figure out my meat to fat ratio I just weigh the meat and divide by 3 to put me around 25% fat.
Seasoned the meat, let it chill, ground it twice and added the vinegar right before we stuffed the Boerewors.
I have to say we were all impressed it turned out amazing! I guess now we need to shoot something else 😊
- 5.4lb javelina
- 1.6lb pork belly
- 2 Tbsp ground coriander seeds
- 2.5 Tbsp salt
- 1 tsp ground allspice
- 1 tsp ground black pepper
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- ½ cup malt vinegar
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