==============================================================
BILTONGMAKERS.COM! The home of Biltong,
Boerewors, and much, much more!
==============================================================
Special edition of our newsletter - August
2003
===================================
You are receiving this newsletter because
you have previously placed an order with Biltongmakers or made an enquiry about
Biltong, Boerewors or Potjie Pots.
If you do not wish to receive this
newsletter you may unsubscribe at the end of this newsletter where you will
find an automatic link. Your name will
then be permanently deleted from our database
===================================================
THE
BILTONGMAKERS.COM! NEWSLETTER FOR AUGUST 2003
===================================================
* From the editor
* The fabulous new Biltong maker
* Tip of the month
* Questions from around the world
* Can you help?
* Recipe corner
* Some happy people
* Funnies
* The Monthly Competition
* Buy on your Budget account
* Let’s hear from you!
* Boerewors in the Benelux
* Subscribing and un-subscribing
FROM
THE EDITOR
================
Belgium
It is now 6 am.
We finally have some rain this morning.
The temperatures have been so incredibly
high this summer that you sometimes don’t know what to do. They are already talking about the BIG
Summer of 2003.
So, what has been happening on this side
of the world this month?
We have been pretty busy, as usual.
June and used one of the long weekends to
make a trip to Paris.
Nicla, a friend of June was arriving from
South Africa and she had some goodies with her that we asked her to bring.
One of these was a gas burner for our big
size 25 Potjie Pot. Our burner got lost
in the move two years ago.
No more coals from now on!
Of course one can buy these burners in
Belgium, but at a price! One similar,
but not as well made, as the one Nicla brought, would have cost € 62.00. In Johannesburg it was a mere € 8.50 (R
74.00)!
So, now we are really organized to do lots
of Potjies!
Paris was incredible, as it always is
We stayed in a very old, small hotel in
Rue Blomet in the 15th Arrondissement. It was built around 1874 and it took me back to the books I used
to read about inspector Maigrett (am I giving my age away here?). There were these old rooms, with ancient
ceilings and radiators and the concierge sitting in a little room in the front.
Since Nicla had not been to Paris
before, we did the rounds. The Eiffel
Tower, the Sacré Coeur on Mont Martre, the Arc-the-Triomphe, the Moulin Rouge
and so on.
The night before June and I did a boat
ride on the Seine. How more romantic
could one get!
But, then it was back to the grindstone
and work, work, work!
With the introduction of the new RNA-5kg
Biltong Maker we have been incredibly busy.
I did not realize how badly a larger machine was wanted by so many of
our customers!
The machine itself works like a dream and,
although a bit bigger than the original 2kg Biltong Maker, still fits in well
in the kitchen. Certainly the ideal
Biltong Maker for those people who want to make more than just 2kg at a time.
Then came the South African Bring-and
Braai in Luxembourg on the 27th.
We left at around 10am and got hopelessly
lost!
It was held at the same spot as last year
but, although we were near, we just could not find it again!
Thank goodness that Pat called us on the
mobile and gave us directions!
The place was as beautiful as we
remembered from last year. Right next
to a little stream in a big forest.
Such a lovely place to spend a nice and relaxing day. Everything was of course organized to a “T”,
as it always is when Pat and Elaine do something!
The only thing that could have been better
was the weather.
It was a pity that we did not manage to
bring enough Boerewors. Within 10
minutes of our arrival it was all gone! We needed 60 kilograms for orders alone
with people coming from as far as Saarbrucken in Germany to fetch it. We only had about 35kg with us. We promised to do a special trip to
Luxembourg as soon as we had made a new batch.
We could not believe our eyes when one of
the girls came forth with a big bag full of……..gem squash!
These are just not available in this part
of the world. The squashes were soon halved, wrapped in tinfoil and put
in the coals.
It was so nice to see all the people with
their “braais” and a huge big fire going.
Everyone was sharing their “Master Pieces”.
June and I made a small chicken-curry
Potjie and pap which actually fitted in very well with the weather!
That’s all for now from this part of the
world.
Till next month!
Lo
-----------------------------------------------------------------------------------------------------------------------------------
THE FABULOUS “ROCKEY’S NEW AGE” 5KG
BILTONG MAKER
==================================================
As I mentioned above, what a reception the
new RNA 5kg Biltong Maker received this past month!
It was like everybody who had ever thought
about making his or her own Biltong decided that this was the time to do so.
The new machine easily takes 5kg of wet
meat especially if full use is made from the height of the machine by hanging
some pieces underneath each other.
Since there has been so much enthusiasm
about the new machine we will have something special in August. Just watch our web site as well as any
special newsletters coming your way!
To find out more about this incredible
machine just click here
http://www.biltongmakers.com/biltong03b_rocky5kg_01.html
-----------------------------------------------------------------------------------------------------------------------------------
TIP OF THE MONTH
================
Here is a tip for the thousands of people
using the Traditional 2kg Biltong Maker.
Although we clearly state in our
instruction booklet that the meat has to be dried with a kitchen paper towel
(or similar) before hanging, lots of people still have a problem with drippings
at the bottom of their Biltong Makers.
To largely prevent this happening, just
take a piece of the replacement filter for the extraction unit hanging above
your stove or cooker. This filter is
usually about 5-10mm thick. Cut it to
size and put it in the bottom of your machine.
It does not affect the heat flow and keeps the appliance nice and clean.
(Anyone out there with a couple of tips
for our readers!-Ed)
-----------------------------------------------------------------------------------------------------------------------------------
QUESTIONS FROM AROUND THE
WORLD
==================================
Every month we receive
hundreds of mails from people around the world regarding many issues. A lot of these queries are similar if not
identical. From now on we will publish
the most regular ones in this newsletter.
It might help others who may
have the same questions.
Question:
------------
Hi Guys, thanks for
the all the help so far from the website.
Just one quick question:
We use silverside
as you recommend, but what is the best way to cut the strips - with or against
the grain?
Cheers
Nick
Answer:
----------
With the grain Nick
=========================
Question:
------------
I am thinking of
purchasing a biltong maker and spices.
Are you aware of whether Australian Customs permits the spices in to
Australia. Have you successfully sent
to Perth before?
Linda Hill
Answer:
----------
We are sending
spices to Australia all the time and there is no law against it. However, the Australian Customs do not know
the Biltong and Boerewors spice and can therefore ask for a list of the
ingredient contents to be mailed to them.
This has only happened on two occasions in the past 5 years or so. Biltong and Boerewors spices contain only
dry spices such as salt, sugar, cinnamon, coriander etc.
=========================
Question:
------------
I picked up a Potjie on a
recent visit to SA and hauled it back to Dubai. I have had a lot of conflicting advice from my South African colleagues
here regarding the initial preparation of the Potjie before putting it into
full production. Can you advise on the best way to initialise the Potjie?
Best Regards
Potjie Fan
Patrick Evans
Answer:
----------
Most Potjies you buy are
pre-treated. However, I still believe
that you should prepare such Potjies as well.
To find out all about “curing” a Potjie Pot please go to
http://www.biltongmakers.com/biltong23a_potjies_general2_cure.html
----------------------------------------------------------------------------------------------------------------------------------
CAN ANYONE HELP?
=================
We often receive queries from
people pertaining to the country they live in.
We cannot help with these queries simply because we do not live
there. This section is devoted to those
queries and, with any luck, someone living in the same country as you may have
the answer. So if you have any specific
queries please mail us and we will publish them in this section every month.
Here is the first one:
Apart from New York
city, where else in the USA can I find a South African shop to look for some
good sausages?
I love going into a
shop where I can actually see all these nice goodies.
Thanks,
Maria Korosso
----------------------------------------------------------------------------------------------------------------------------------
RECIPE CORNER
==============
This month we have a recipe
for a different kind of Potjiekos.
The recipe comes from George
Wolvaardt in South Africa and is in Afrikaans.
We are not going to translate
this as we might just change the recipe in the process!
George sê:
Hierdie potjie is altyd lekkerrrr!!
Dit kan binneshuis op die stoof gemaak word of, as die weer baie sleg is,
gebruik platboom potjie vir die stoof.
Gebruik:
1 kg Stowe beesvleis ( in blokkies gesny) Skaap of hoender werk net so
lekker.
1 ui fyngekap
3 knoffelhuisies fyngekap
25 ml olyfolie
Groente na smaak.
Ons gebruik gewoonlik wortels, aartappels, baba-kooltjies of kool in kwarte
gesny en botterskorsie in stukke gesny.
1 koppie fyngekapte pietersielie
1 eetl fyn koljander
1 eetl BBQ speserye
1 liter kookwater
100 ml tamatiesous ( .........ek bêre altyd my laaste bietjie tamatiesous
in die bottel vir potjiekos en vul dit dan met die blokkie en
kookwater............!!!!)
1 beesvleis-aftreksel-blokkie
1 teel sout
Halwe teel vars gemaalde swartpeper
Metode:
Voeg die olie in potjie en verbruin die vleis.
Voeg nou die uie & knoffel by die vleis en soteer die uie & knoffel
saam met die vleis tot uie deurskynend is.
Pak nou die groente in lae, eerste die aartappels, dan die wortels dan die
kool en laaste die pampoenstukke.
Gooi die speserye en al die oorblywend bestandele by die liter
aftrekselmengsel en gooi oor die potjiekos.
Sodra dit kook, strooi die pietersielie oor en plaas die deksel op, prut
vir EEN UUR.
Bedien op lekker rys of krummelpap. Beetslaai gaan ook lekker daarmee saam.
HEER-R-R-LIk !!
Moenie vergeet om 'n lekker wyntjie saam voor te sit nie!
Geniet rustig saam met familie & vriende.
Groetnis,
George
(Baie dankie George-ons is seker dat baie mense dit sal geniet-Ed)
--How about YOUR favourite recipe everyone?--
----------------------------------------------------------------------------------------------------------------------------------
SOME HAPPY PEOPLE COMMENTS
=============================
Just to let you know, my first batch of biltong was
great! I used rolled topside (not ideal
'cause all the fat fell off - but I was in a hurry!). It tasted fab! Quickly
polished it all off! For the second
batch I used sirloin with a lot of fat.
The fat was great but the meat itself not as nice as the topside -
though still great.
So I need to get a butcher who had normal topside with
a load of fat on it!
COLIN
England
(Don’t tell your doctor about this Colin-Ed)
----------------------------------
You have made me one happy
guy!
Biltong at the North
Pole! Just made my second
batch…..Caribous tastes lekker!
What an excellent machine
man!
Thank you, you made me feel
like a South African again.
Eskimos eat your heart out
STEPHEN
Greenland
----------------------------------
Just a quick line to let you
know, that the biltong machine is great.
The spice we made for the
biltong and the Boerewors had so much salt in that we could only eat the
biltong after at least 12 bottles of beer and the Boerewors is in the freezer.
Much debate went on by a large number of us South African’s as to the reason
for the excess salt.
Aromat got the blame a 02h00.
I have been making biltong in
a drying cupboard with a fan blowing, and have even found an ostrich farm. But
I must say I do like the new machine it’s so much tidier and I can make smaller
regular quantities.
JOHN BRUCE
England
----------------------------------
The Biltong Maker works
great. From being in a "biltong drought" for the last seven years
(since we arrived in the US), we now are overflowing. I'm sure my doctor is
going to have something to say about that, when my next cholesterol check
becomes due ;-)
Thanks for bringing back a
bit of the old country into our lives!
CURT
America
-----------------------------------
Just to let you know the exciting
news, we received the biltong maker and have now made our first lot. I can
truthfully say it is some of the best biltong we have ever tasted, even my
English friends liked it.
Thank you!
CLAIRE
England
-----------------------------------
I really think your product works
and must admit that I start to feel a bit narked about the money I spent on
second-rate biltong when I was in SA. Although I will admit to aspiring to the
standard of Roodt Broers in Triomf (my local butchery when I was in Jo'burg).
Now all I have to do is find a source of ostrich meat over here - not
impossible I believe.
All the best and all success with
the Biltongmaker - every decent home should have one
ANDREW
England
-----------------------------------
And then………………
Hear this Oh Gods
of Dry Things Meaty!
Let it be known.
On this the First
Day of Drying.
A Wondrous Machine
Arrived!
From the heavens
containing spices unknown, mixed only for true believers.
The gods answered
and said if you send for it, it will come
And it will spread
happiness among the converted.
IT HAS COME!!!!
Praise to those, we
are not worthy to worship.
We will worship
like only true believers can by following the scriptures
(The Leaflet
enclosed!)
And make our lord
proud that we can follow his commandments.
We will send
messages to prove how successful our worship has been.
All homage and
praise!
Andrew Miller
(Novice of The
Order of Biltong)
Wow!! - Ed
------------------------------------
(A
big thanks to all of you for your nice comments. This will keep us going for a while! -Ed)
---------------------------------------------------------------------------------------------------------------------------------
FUNNIES
=======
As promised here is the
second part of the “Afrikaans” slang so often used.
It comes from our friend Mark
in Jamaica.
Some of you have probably
read this before but I find it fascinating nevertheless.
------------------------------------------
BEGINNER'S GUIDE TO AFRIKAANS
(Part two)
TACKIES----These
are sneakers or running shoes. The word is also used to describe automobile or
truck tires. "Fat tackies"
are big tires, as in: "Where did you get those lekker fat tackies on your
Volksie, hey?"
DOP----This word
has two basic meanings, one good and one bad.
First the good.
A dop is a drink, a
cocktail, a sundowner, a noggin. If you are invited over for a dop, be careful.
It could be one or two sedate drinks or a blast, depending on the company you
have fallen in with.
Now the bad:
To dop is to fail.
If you dopped Standard Two (Grade 4) more than once, you probably won't be
reading this.
VROT----Pronounced
- "frot". A wonderful word which means "rotten" or
"putrid" in Afrikaans, it is used by all language groups to describe
anything they really don't like. Most commonly it describes fruit or vegetables
whose shelf lives have long expired, but a pair of takkies (sneakers) worn a
few times too often can be termed vrot by unfortunate folk in the same room as
the wearer. Also a rugby player who
misses important tackles can be said to have played a vrot game - but not to
his face because he won't appreciate it.
Also applies to
someone who has consumed too much alcohol as in "He's lekker
vrot". We once saw a movie review
with this headline: "Slick Flick, Vrot Plot."
SARMIE----This is a
sandwich.
For generations,
school- children have traded sarmies during lunch breaks. If you are sending kids off to school in the
morning, don't give them liver-polony sarmies.
They are the toughest to trade.
BAKKIE----This word
is pronounced "bucky" and it is a small truck or pick-up.
Young men can take
their "cherrie" (girlfriend) to the drive-in flick in a bakkie but it
is not always an appropriate form of transport because the seats usually don't
recline and you may be forced to watch the film.
HOWZIT----This is a
universal South African greeting, and you will hear this word throughout the
land. It is often used with the word "No" as in this exchange:
"No, howzit?" "No, fine." "Isit?"
MRS BALLS
CHUTNEY----We don't know if the lady ever existed, but if she did she has
earned a place of honour in South African kitchen history. Chutney is, of
course, of Indian origin and is pickled fruit prepared with vinegar, spices and
sugar. South Africans are known to eat it with everything, including fried
eggs.
NOW-NOW----In much
of the outside world, this is a comforting phrase: "Now-now, don't
cry-I'll take you to the bioscope tomorrow." But in South Africa, this
phrase means a little sooner than soon: "I'll clean my room now-now,
Ma." It is a little more urgent than "just now" which means an
indefinite time in the future.
TUNE GRIEF----To be
tuned grief is to be aggravated, harassed. Be selective about using the term.
For example, if your bank manager calls you in for an urgent chat about your
overdraft, you should avoid saying: "Hey, listen. You're tuning me grief,
man." That would be unwise and could result in major tuning of grief.
There are variations. You can say about your boss: "This oke is tuning me
uphill."
Last episode next
month............................
(Thanks a lot for your input
Mark, See you soon-Ed)
---------------------------------------------------------------------------------------------------------------------------------
THE
MONTHLY COMPETITION
===============================
THE ANSWERS TO THE JULY COMPETITION
----------------------------------------------------------------
The answers to the questions for July
were:
* Question 1:
The RNA-5kg Biltong Maker can dry up to 5kg of meat.
* Question 2:
The measurements are 265x305x495
* Question 3: R
795.00
Most of the 8169 people who entered had
the answers right!
THE WINNER OF THE JULY COMPETITION
===================================
The winner of the July competition is Linda van Rensburg from
Krugersdorp in South Africa. This is
the first time we have had a South African winner!
Well done and GRATULATIONS Linda, your New RNA-5kg Biltong Maker
is on its way to you! Now you will be
able to compare the two! You are already
using three Traditional Biltong Makers!
Quite a business you have going there!
PLEASE REMEMBER THE FOLLOWING
================================
The monthly draw or competition is totally
free to everyone.
You can enter as many times as you like.
You can only enter via the Competition
page on the Biltongmakers web site.
All prizes are sent to the winners free of
charge.
THE PRIZE FOR THE AUGUST COMPETITION
=====================================
As the prize for the August competition we
keeping it as the incredible Rockey’s New Age 5kg Biltong Maker!!
Yes!
So many people entered but there can of
course only be one winner!
So, all those people who were not lucky
last month now have another chance.”
After all, it is not every day that you can win one of these incredible
machines!
Just to refresh you memory (as if we need
to!); Rockey’s New Age Biltong Maker indeed heralds a new dimension in Home
Biltong Making. The machine takes up to
5kg of wet meat and dries it in a jiffy.
Just visit our home page and click on the
picture of the machine or on the link on the left.
The winner of the August competition will
be notified by email.
OTHER PRIZES FOR THIS YEAR
==========================
We have some great prizes lined up for
this year.
* Biltongmakers
* Biltong spices
* Boerewors
spices
* Braai tool
sets
* Potjie Pots
* Barbecues
* More Cadac
Skottel Braais and………. much, much more!!!
So, don't wait!
You can enter right now by going to
www.biltongmakers.com and clicking on the COMPETITION link.
---------------------------------------------------------------------------------------------------------------------------------
BUY ON YOUR BUDGET ACCOUNT!
===========================
Just to remind you that you can now
purchase any of the items on the Biltongmakers web site on your credit card
budget account. We see that more and
more of our customers are choosing this way of purchasing. So, if you hesitated in the past you can now
click on our website link www.biltongmakers.com and follow the order placing
procedure. It's as easy as that!
---------------------------------------------------------------------------------------------------------------------------------
PLEASE FEEL FREE TO WRITE TO US.
===============================
Lots of people wrote to us this month.
Please remember that if you have something
interesting to tell, a nice recipe to part with or perhaps a question to ask,
it would be nice to hear from you!
Perhaps you have some advise to give?
You never know how you could help somebody
else with your own hints and tips.
Of course it does not have to be about
Biltong or food. Anything that is of
interest is welcome! Share it with
other people around the world!
---------------------------------------------------------------------------------------------------------------------------------
BOEREWORS
===========
We are once again cleaned out!
Between the South African Club braai in
Luxembourg and all the other orders there is just one packet left and that one
is for my breakfast!
With the last batch I asked my butcher to
mince the meat, which was a great help and time saver. I still made the sausage myself.
But….I had another chat with him and he
has agreed to make the whole sausage from now on. So, on Thursday morning it is off to the Abattoirs in Antwerp and
then to the butcher where we will make another 100 kg. A lot of that is gone as well though, so if
you want some, please give us a call.
We now also have a “Beef Only” version as
well for those people who don’t eat pork!
The price is € 8.00 per kilogram. You can mail us at info@biltongmakers.com
for details or phone Lo at +32-16-53.96.25.
--------------------------------------------
Here is a comment from Andre who came all
the way from Germany last month to fetch some Boeries for a friend’s birthday!
--------------------------------------------
Hi Lo,
Enjoyed it!
You made my friend
in Germany's year!
I don't think he
has ever had a better birthday present :-)
André
--------------------------------------------
Till next month!
THE BILTONG TEAM
Lo
========================================================================
Subscribing and un-subscribing
========================================================================
Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the
incredible Biltong Makers!!
You can be included in this newsletter by
clicking on the following link: Please subscribe me!
========================================================================
You're receiving this newsletter because
you are a customer of Biltongmakers.Com! or have made enquiries about Biltong
or related items.
If you prefer not to receive email from
us, you can un-subscribe
from Biltongmakers.Com! by clicking on this link: unsubscribe me
========================================================================
Biltongmakers.Com!, your gateway to all
things South African! http://www.biltongmakers.com