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	<title>Comments on: Staying In Touch With Us</title>
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	<description>The Blog companion to South Africans in Austin</description>
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		<title>By: John</title>
		<link>http://www.sa-austin.com/blog/2009/05/staying-in-touch-with-us-25.html/comment-page-1#comment-18</link>
		<dc:creator>John</dc:creator>
		<pubDate>Mon, 11 May 2009 16:32:13 +0000</pubDate>
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		<description>Juan, the experts in the art of making boerewors might have better advice, but we usually simply use brisket for the beef component of boerewors. Brisket contains a lot of fat in the meat, and I find that we don&#039;t have to add much additional fat, if any.

Your question prompted me to publish a planned article on &lt;a href=&quot;http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html&quot; style=&quot;color:blue;&quot; rel=&quot;nofollow&quot;&gt;making boerewors&lt;/a&gt;. Let&#039;s continue this conversation there.</description>
		<content:encoded><![CDATA[<p>Juan, the experts in the art of making boerewors might have better advice, but we usually simply use brisket for the beef component of boerewors. Brisket contains a lot of fat in the meat, and I find that we don&#8217;t have to add much additional fat, if any.</p>
<p>Your question prompted me to publish a planned article on <a href="http://www.sa-austin.com/blog/2009/05/making-boerewors-42.html" style="color:blue;" rel="nofollow">making boerewors</a>. Let&#8217;s continue this conversation there.</p>
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		<title>By: Juan Nel</title>
		<link>http://www.sa-austin.com/blog/2009/05/staying-in-touch-with-us-25.html/comment-page-1#comment-17</link>
		<dc:creator>Juan Nel</dc:creator>
		<pubDate>Mon, 11 May 2009 14:54:08 +0000</pubDate>
		<guid isPermaLink="false">http://www.sa-austin.com/blog/?p=25#comment-17</guid>
		<description>Hi all
I live in the DFW area and I am trying to make my own boerewors. As I am sure many of us have attempted in the past. I am struggling to find pork fat and I am not getting the right fattiness. (wors is to dry) using off cuts from the the meat I buy. Does any body have any recommendations?</description>
		<content:encoded><![CDATA[<p>Hi all<br />
I live in the DFW area and I am trying to make my own boerewors. As I am sure many of us have attempted in the past. I am struggling to find pork fat and I am not getting the right fattiness. (wors is to dry) using off cuts from the the meat I buy. Does any body have any recommendations?</p>
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