u/Ecstatic-Breath-7945

I know this is about biltong and I’ve made plenty of batches with beef and kangaroo, going to try deer and goat at some point. I’m curious at trying droewors, none of my family make it so I can’t get family traditions. I’m wondering how thick you guys make it and if you make it different to boerewors because it is quite a fatty thing. Just looking for the right direction to look in and seeing if anyone else will give their family tricks I suppose. Baie dankie to everyone.