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Firecracker | Freshly-cured Chilli Venison Drywors

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Pre-orders Info

This is an artisan product hand made and Dry-aged in small batches from selected parts of wild British venison meat. Hence is not always available at the time of order.
Pre-order now to receive the next available product.
Delivers generally within 10 days.

Ingredient & Allergens

Venison Meat, Spices, Salt.

For allergens see ingredients in CAPITAL LETTERS

Storage & Use

You will receive our Biltongs vacuum packed.
Keep refrigerated below 10° C
Open the pack 30 min before consuming leaving it at room temperature to release its full flavour.
Once opened keep regrigerated and consume within 1 week.

Chilli Drywors - made from wild British venison

Dried venison sausage with our own blend of chilli varieties, for a touch of heat at the end. We add 20% venison fat to the meat in this recipe, as we think this gives just the right balance to the chilli spiciness. Great to slice with salads, cook with, add to a lunchbox or just chomp on with a beer!

All the Drywors from Forest Biltong is made from prime leg meat (you won’t catch us using cheap trim cuts for our sausage and any offcuts go to Bruin, our Labrador!)

Drywors is what we make with the pieces that aren’t long enough for a strip of biltong. We mince them and blend with just the right amount of venison fat. The mix is salted and spiced before filling into natural lamb casings, just like long chipolatas. A few days drying and it’s good to go!