BILTONGMAKERS.COM! The home of Biltong, Boerewors, and much, much more!


Newsletter – November 2003

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* From the editor

* Points to ponder

* Our Home Biltong Makers

* This month’s special offer!!

* Tip of the month

* Frequently asked questions

* Recipe corner

* Happy people comments

* Around the World

* Funnies

* The Monthly Competition

* Buy on your Budget account

* Let’s hear from you!

* Boerewors in the Benelux

* Subscribing and un-subscribing







November 5, 2003



The two little noses were flat against the windowpane peering outside into the dark front garden.  It was not totally dark though.

Out on the front lawn, under the giant toadstools, especially the red ones with the white dots on them, small little lights shimmered in the dark.

If you looked really close you could even see something moving under the toadstools

Were there perhaps little gnomes or little elves cooking food and cleaning house?

Everybody knows that in the autumn, when it is dark outside, the gnomes and the little elves come out to play.

It is under the toadstools where they work and have fun and if you look really close you can actually see them!


The little noses belong to Luke and Jake, Derek and Jeanine’s little boys.

They could hardly contain their excitement and just kept on whispering: “Unbelievable, this is just unbelievable”.  They could not go outside lest they would scare the gnomes and elves and then they would run away, never to come back again!

But, just before they went to bed they had a last look out of the hallway window on top and saw that everybody was still having fun under their toadstools.


Later that night, when they were fast asleep I went outside and removed the little tea light candles from under the toad stools and replaced them with a little bit of ash from the open fire place.  Luke and Jake were sure to check in the morning if the gnomes and the elves had really made a fire there to cook their food and to keep warm!


Isn’t it nice to be young and full of little fantasies?


It’s still pitch dark outside as I am sitting here hammering away on my keyboard.  It is 6.30 am and June has just left for work in Brussels.

Today is grey-bag day, which means I have to put the rubbish bags outside so they can be collected.  This is a fortnightly exercise that normally does not happen unless June reminds me.  She did remind me this morning but it is still early and I will do it a bit later.

Here in Belgium you have to sort all your rubbish, something we really had to get used to after the way it happens in South Africa.

For the general rubbish we have a grey bag with the name of the town printed on them.  These bags you can buy at the local super market at € 20.00 for 20.  These are not special bags in any way.  The price has the collection charges built in.  So, if you put a normal bag outside they won’t collect it.

As simple as that!

Then we have the blue bag.  This bag is for empty drink cartons, tins, cold drink cans and plastic bottles.  This bag is collected on a Friday every two weeks.

Lastly we have a huge cardboard box downstairs in the garage for all the paper as well as a place for all the glass bottles.

When the box is full and we have collected enough bottles we take them to the “container park”.  There the paper goes with the paper and the bottles (by colour) in the glass bin.


So there you have it.

A piece of total useless information but an interesting exercise to get into.


As I am writing this, I see flashing yellow lights outside which means that the dustbin truck has pulled up and I am once again too late!  I guess I have to climb in my car and chase the truck again.


The month of November is upon us and the year is drawing to a close.  Yet another year gone by and how quickly it went!  I suppose it’s because we live so fast and things are happening so quick all the time that, before you know it, the day, week, month and year has passed us by without even noticing it sometimes.


The end of October brought with it a small hiccup.  It has been on the cards for a long time that our shopping mall payment facility was going to be changed and upgraded from the South African banks to a bank in England.  Unfortunately the timing was not very good and the South African connection was discontinued before the UK one was on line.  So, all orders placed for the next week or so can only be paid via direct bank transfer.


Apart from that October was a nice month.

On the last day of the month Tony and Catherine’s family increased by one member, a little girl, Caitlin.  So tiny and small.  I suppose when you have not seen a newborn baby for a while you don’t realize how small they can be!

Autumn is well upon us and the colours are unbelievable.

On Monday when I drove down to Luxembourg the highway was lined with all these trees in red, brown, green, bright yellow and a host of other colours too many to mention.

Travelling down the E411 can be boring at the best of times but this time it was an amazing kaleidoscope of colour.  Just after Bastogne I went off the highway and found myself instantly in a fairytale land of forests, meadows and little hamlets.  After a while I parked next to one of these small chapels you find everywhere and just savoured the silence and the smell of the woods and meadows.

I keep promising June to take a weekend off and find a little chalet right there in the Ardennes just to relax and do nothing!


Perhaps soon?


Well, that was it from me this month.

Surely I am not the only one in this world doing things and enjoying what it happening around me?

How about someone out there adding some of their experiences to this newsletter?

Take care, till next month.






  • Take into account that great love and great achievements involve great risk.
  • When you lose, don’t lose the lesson.
  • Not getting what you want is sometimes a wonderful stroke of luck.
  • Learn the rules so you know how to break them properly.
  • Silence is sometimes the best answer.
  • Judge your success by what you had to give up in order to get it.
  • Approach love and cooking with reckless abandon.

Thanks Derek-Ed-




Despite the slight increase in price the Home Biltong Makers, both the 2kg and the 5kg models, are as popular as ever.

The larger machine seems to have overtaken the smaller model ever so slightly.  We suspect that, with the festive season around the corner, people want to make sure that they have enough Biltong on hand.

Details of the Traditional 2kg Biltong Maker can be found by clicking here

Details on the RNA-5kg machine can be found by clicking here


Place your orders now to avoid disappointment when a parcel arrives too late for Christmas!





During the month of November we will keep the price of all spices as in October.  That means that the price of all spices will be reduced from R 75.00 per 500 gram to an incredible R 55.00 per 500 gram!  This amounts to a saving of R 40.00 per kilogram!

Why not make use of this opportunity to order your spices so you have enough for the end of the year?





Use teriyaki sauce instead of Worcester sauce for the Biltong Marinade.

A little olive oil added to the marinade increases the succulence.


Nick Jeffs


(Anyone out there with some more tips for our readers! -Ed)





Every month we receive hundreds of mails from people all over the world asking questions.

A lot of these questions are similar if not identical.  In this section we publish the most regular ones.

It might help others who need the same answers.



What cut of beef is best to use in making Boerewors?



Boerewors, like most sausages is normally made from the off-cuts from the meat.  Almost anything that comes off the meat when it is trimmed at the abattoir or the butcher goes back into the mincer for Boerewors.  This is after all how the sausage originally came to be.  What else can one do with the off-cuts?


This does not mean that you only have to use Beef.  Use Pork and beef together or Mutton and Pork.  Keep it at about 70% beef and then mix in whatever you fancy.  Remember, it is how YOU want it to taste!


The best thing would be to get a couple of bags of off-cuts from the abattoir or your local butcher.  It is very cheap and is perfect to make wors. Go to your local butcher (that’s if he does the butchering from the carcass himself) and look under his cutting table.  Anything that is in that bin and looks remotely ok is perfect for sausage.  After all, that’s what he uses it for!


The best way to learn how to make sausage is to go to a butcher and watch him do it from scratch!  It’s amazing what and how much you can “steal” with your eyes!



Can you tell me if you have a Pasta Potjie with Biltong?


There is not such thing as a pasta Potjie.  Remember that the whole thing about a Potjie is that it cooks for quite a while.  It is a social “happening”

Pasta cooks for a couple of minutes and is then ready to be served.

As far as adding biltong to pasta is concerned that can be done.  Take some “wettish” biltong and simmer for a while in a frying pan.  Once your pasta and the sauce is ready just add the biltong for additional flavour.



I have received my machine now and it’s great!

Just one question though: Can I put other things in it besides beef, like chicken or fish?  I just fancied experimenting!


You can dry virtually anything (food that is) in the Biltong Maker.  It is a machine that simulates a dry warm climate.  We have customers who dry chicken, fish, fruit etc. etc. in their Biltong Maker.

Just don’t put your socks in it!




Do you also have Boerewors machines?


It depends what one means with the term ”Boerewors Machine”

Boerewors is basically minced meat with a flavour and which is put into a casing.  This casing is normally a pig intestine.

The machine to fill the casings is called a Filler.  You get hand fillers, automatic fillers, bin fillers and a host more.  Some people who make just a little wors for themselves even use a funnel to fill the casings.

So, if you are looking for a Sausage Filling machine the answer is yes, just mail us and we will give you a price.



Here is an old favourite and made just the way Ouma did it way back………….





* 4 Gallons of COLD water.

* 10 cups white sugar

* 3 teaspoons Cream of Tartar

* 3 teaspoons Tartaric acid

* ¼ cake/cube of yeast

* 3 tablespoons ground ginger

* 10 raisins



* Mix all ingredients into the water

* Leave overnight

* Next day strain the liquid through a muslin cloth

* Sterilize whatever bottles you will use.

* Bottle the liquid

* Leave in bottles for 4-5 days




How about YOUR favourite recipe everyone?




“Hi Lo,SUPER SUPER SUPER is all I can say!  My first batch turned out better

than any beef biltong I’ve bought! A really great “invention” that keeps

me close to “home”.

Thanks all and keep up the good work 🙂




A First Class Web site with lots of yummy information.

I have lived in Munich (Germany) for the last 12 years and since starting making Biltong the quality of life here has improved drastically!

The beer is fantastic over here but Biltong was sadly non-existent. I have quite a fan club for the stuff now and find it hard to keep up with all the orders!

Stephen Giesswein

Munich, Germany



Dear Biltong Team

Thanks for the prompt delivery of my Biltongmaker to Ireland; It was here within one week!

There is one problem you cannot help me with and that is every time I go into the kitchen and smell that delicious biltong in the Biltongmaker, I am like Homer Simpson and find it hard to wait for three days.

Would it not be great if you could invent a microwave version of the Biltongmaker that takes only a few seconds! Even that may be too long!

Thaddeus Thomson

Newtownabbey, Northern Ireland


(A big thanks to all of you for your nice comments.  This will keep us going again for a while! -Ed)






Nothing submitted this month




This was nice to read again and please ladies…………………… offense!





  1. Drive up to the cash machine
  2. Wind down your car window
  3. Insert card into machine and enter PIN
  4. Enter amount of cash required and withdraw
  5. Retrieve card, cash and receipt
  6. Wind up window
  7. Drive off




  1. Drive up to cash machine
  2. Reverse back the required amount to align car window to machine
  3. Re-start the stalled engine
  4. Wind down car window
  5. Find handbag, remove all contents on to passenger seat to locate card
  6. Turn the radio down
  7. Attempt to insert card into machine
  8. Open car door to allow easier access to machine due to its excessive distance from the car
  9. Insert card
  10. Re-insert card the right way up
  11. Re-enter handbag to find diary with your PIN written on the inside
  12. Enter PIN
  13. Press cancel and re-enter correct PIN
  14. Enter amount of cash required
  15. Check make up in rear view mirror
  16. Retrieve cash and receipt
  17. Empty handbag again to locate purse and place cash inside
  18. Place receipt in back of chequebook
  19. Re-check make-up again
  20. Drive forwards 2 meters
  21. Reverse back to cash machine
  22. Retrieve card
  23. Re-empty handbag, locate cardholder, and place card into the slot provided
  24. Restart stalled engine and pull off
  25. Drive for 2 to 3 miles
  26. Turn off indicator
  27. Release handbrake







We had a couple of good laughs……………………….”


The first question was “What is used as a braai in the picture?”

Well, it was a toss-up between the Traditional Home Biltong maker and a washing machine!


The answers were as follows;


* Question 1: An old computer chassis

* Question 2: This was up to the individual and produced some very good results!

* Question 3: Four.





The winner of the October competition was chosen firstly on the correctness of the answers and secondly on the caption he wrote to the picture.

Our congratulations go to David Russell from Petervale in Johannesburg.

David’s answers put a smile on our face:

* A rather burnt out computer case…

* Ek dink ons moet ‘n nuwe ‘fan’ kry. Hierdie charcoal brand nog te warm… Wars die Klippies???

* Four, if you don’t count the already eaten sosatie.

Well done and CONGRATULATIONS David.

Your Potjiekos recipe book will be posted to you shortly. it would be nice to hear what you think of the book and how some of the recipes came out?




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 price for the November competition is the world famous OmpaGrill!


This braai/barbecue has become extremely popular over the last two years mainly because it can be used anywhere and creates no mess whatsoever!


It is very easy to light as well.  Just put a firelighter in the little compartment especially designed for this, put on the little cover, light it, throw on your charcoal and voila!


Those people who are already the proud owners of one of these braais or barbecues will agree that this is probably the easiest and cleanest braai they have ever worked with.


Just visit our home page at and click on one of the two competition links.

The winner of the November competition will be notified by email.





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 and clicking on the COMPETITION link.





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 and follow the order placing procedure.  It’s as easy as that!





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 advice 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 is, as always, in abundance!

Just remember that we have the “Beef and Pork” as well as the “Beef Only” version for those people who don’t eat pork!

The price is € 8.00 per kilogram.

You can mail us at for details or phone Lo at +32-16-53.96.25.



Till next month!






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