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25ml/kg sounds quite appropriate. The vinegar will give the meat a slight tang and will lower the pH making it safer to dry at warmer temps. I have seen numerous recipes for Boerewors that ask for excessively high amounts of vinegar. In my experience it denatures the meat affecting the bind and texture and affects the flavour of the sausage. When making Boerewors I now add a young white wine that is high acid and aromatic.
I just tasted the Dry Wors and it came out phenomenal! Just a hint of the vinegar and the hard to put your finger on gamieness of the lamb is subtle but present. I will have to try making Boerewors some time.