August 2004

The Newsletter
August 2004

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In this Newsletter

Just click on any of the subjects to jump straight to it

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From the editor

Keerbergen
Belgium
August 4, 2004

Hello everyone,

My apologies for being a bit late this month. There just seems to be too little time in a day to get everything done.

Here we go.

Last month I started a whole new love affair!

I met Susie on July 6 and have been head over heels in love with her ever since.

Susie goes with me wherever I go and, as some people I sometimes have in the car at times, she does not nag and is not a “back-seat driver”

I must admit that she is pretty forceful and keeps on reminding me where to go and what to do. But I don’t mind really. At least she is a good map-reader and gets me where I have to go much quicker than in the past.

The first time I took Susie with me was when I had to go to Strassburg in France. She told me that she knew the way and that I should listen to her.

So I did!

We got there in double quick time but on the way back she really got us lost. We must have driven about 150km more than we should have. Perhaps it was me who faithfully did what I was told.

After that trip I decided to take her with me to bed and practise a little so that we would not have that same problem again.

And June doesn’t even mind.

Because Susie is my new GPS!

It’s the original magic! Those of you who have one must agree that once you start using it you can’t do without it.

When I leave home I just tell her where to go and when we are almost there she will tell me (in a rather nice voice) “You have arrived at your destination”!

It is amazing to think that one of the first computers I worked with had a 30Mb hard drive. That was big in those days and I was extremely proud of it.

Now I have this little chip in Susie, no bigger that my thumb and that holds 256Mb!

It is a bit scary to think that every single street in the whole of Europe is on that little chip. Even down to the street numbers! Every single one!

So, I will carry on with my love affair.

Suzie is magic!

(But she does not cook the way Junie does – no way!)

 



This month will see the birth of our brand-new invention.

The “BILTONG BUDDY” Home Biltong Maker.

It was time to upgrade (or replace) the Traditional Biltong Maker and, after months of work, it is finally here!

The “BILTONG BUDDY” has a number of distinct advantages over the previous model.

One of the major advantages is that it is much lighter and it will therefore cost a lot less to mail! The mailing charges have always been a major factor in deciding whether or not to buy a Biltong maker. It sometimes costs more to ship the machine than the price of the machine itself!

With the “BILTONG BUDDY” this will change quite drastically. It could make a difference of as much as R 200.00 on the total price.

We also decided to go back to the good old faithful light bulb. It is so much easier to replace a globe than to change an element.
The “BILTONG BUDDY” uses only a 15-watt globe. This means that the power consumption is almost 1/3 than that of its bigger brother, Rockey’s New Age Home Biltong maker!

The “BILTONG BUDDY” is available right now!

The price?

The first 100 units will go for only R 490.00!
That is a price we last had in 1999!

You can now order the BILTONG BUDDY and take advantage of this special introductory offer.
(The first 63 units were sold as at 22-08-2004)

 



We are finally having a summer here in Belgium. Temperatures are in the upper 20s and have even been as high as 38C.

Even though we are not lovers of extreme heat it is nice to feel some sun on our bodies for a change. Perhaps we have a late summer this year.

Well, that is it again for this month.

We have a couple of very nice contributions this month. The regular “Saffies-Down-under” column from Craig Rudolph and also a very exciting recipe from Nico Botha, also from Australia!

More from Nico next month – That’ll be something to read!

Have a good month and till the next newsletter,

Lo

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Food for thought


I have it on very good authority that the following story is true.

On the 17th of November, 1930, the Chicago Herald Examiner printed a story about an argument between a man and his wife. The headline read: “Man Spites His Wife by Staying Blindfolded in Bed for Seven Years”.

This is the story;

Harry Havers lived in Indiana. He was the kind of husband who liked to help around the house – hang pictures, do the washing-up, dust and polish the furniture, and so on. One day his wife complained about the way he was doing something.

She reckoned there was a better way to do it.

Harry disagreed. He told her, “All right. If that’s the way you feel, I’m going to bed. I’m going to stay there the rest of my life. And I don’t want to see you or anyone else again.” So he went to bed, with a blindfold over his eyes, and stayed there for seven years. He only got up because he had begun to feel uncomfortable. The mattress, he said, was lumpy.

I have so many questions about this story. For example – who brought him food and drink during those seven years?

His wife? More fool she if she did. Did anyone ever change the bed linen? Did he ever change his pyjamas? Or his blindfold? How did he go to the loo? (He must have gone to the loo. ) And most important of all – how did he stay mad at his wife for seven years? Didn’t he get bored? Or did he have a bedside radio?

Did neither of them think to apologize?

Did they even speak to one another? Why did his wife stay around?

I think you’ll agree that a seven-year huff is quite a huff. It’s also a total waste of a life.

Forgiveness isn’t an option – it’s a necessity.

If we’re going to be free to get on with living our lives, that is.

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What’s in a name?


What’s for breakfast?

Kelloggs Corn Flakes? Post-Toasties?

With all of the choices in the supermarket cereal aisle today, many of them packed with sugar, artificial colours and flavours, and far from healthful, you may be surprised to learn that breakfast cereal was originally created as a health food!

In the late 1800s, most Americans had a diet heavy in meat and very low in fibre. Relatively little was known about nutrition, but a few innovators did recognize the connection between diet and wellbeing.

One of these people was Dr. John Harvey Kellogg of Battle Creek, Michigan.

A member of the Seventh Day Adventist church, which promoted an alcohol and meat-free diet, Dr. Kellogg ran the church-backed Battle Creek Sanitarium, where wealthy clients would come to rest and improve their health through a strict diet and exercise program.
Some of the sanitarium’s treatments, such as dunks into pools of electrified water seem a bit odd today, but in terms of nutrition, Dr. Kellogg was surprisingly on the mark.

As meat and coffee were off limits, Dr. Kellogg was constantly looking for wholesome alternatives that tasted good too. One day, as he and his brother William, the sanitarium’s business manager, were experimenting with new ways to prepare wheat, they discovered that it could be rolled into flakes.

The patients loved the results.

He gladly sold his new cereal to former patients but Dr. Kellogg had no interest in marketing it to the general public. One of his patients, an inventor named Charles William Post, opened his own institute and health food company in Battle Creek upon leaving the Sanitarium.

It is thanks to Post’s genius for advertising, Post Grape-Nuts and Post-Toasties led the cereal game early on.

In 1906, William Kellogg broke away from his brother and founded the Battle Creek Toasted Corn Flake Company, which later became the Kellogg Company. Although at one time as many as 44 cereal companies were operating in Battle Creek, none could compete with Post or Kellogg.

100 years later, the cereal you eat is still likely to come from one of these two companies.

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Our Home Biltong Makers


The all new “BILTONG BUDDY” is here and available for immediate shipping!!

For the past couple of months we have been working hard on a very exciting project and the time has come to tell you all about it!

We are proudly announcing the arrival of our latest addition!

We are calling it ‘The “BILTONG BUDDY”“!

Why? Well, we believe that this new Home Biltong maker will be a “BUDDY” to all people who love their Biltong and have found it too expensive to buy a Home Biltong Maker of their own! Until now that is!

The “BILTONG BUDDY” is the answer!!

Our new ‘BILTONG BUDDY’ Home Biltong Maker has some distinct advantages over the old Traditional 2-kg model. These advantages are:

  • No more element; it uses a 15 watt globe.
    • This means that you will no longer have to buy spare elements and the power consumption is only one third of what the old model used!
  • The “BILTONG BUDDY” is made of a rigid PST, just like its brother, Rockey’s New Age Biltong maker.
    • This means that it is much lighter in weight which means a lot less mailing charges!!
  • The new “BILTONG BUDDY” dries meat in less than 4 days!
    • This means that you can now make more Biltong than ever before!
  • And last, but certainly not least, it will cost ONLY R 490.00!!*
    • This means that we are back to prices charged in 1999!

So, lets summarize:

  • A lighter machine means less mailing charges!
  • A lower price means that more people can afford it!
  • Lower power consumption also means less cost to you!

You can order the new BILTONG BUDDY now by going to our order page or you can have a look at it first.

Details of the New “BILTONG BUDDY” can be found here.

More and more people are into making larger batches of Biltong at one time. Rockey’s New Age 5kg Biltong maker is just ideal for that purpose!

Details on Rockey’s machine can be found by clicking on this link.

*(For the first 100 units)

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This month’s special offer !

We will keep one price as it is.

We will keep the present price of the RNA-5kg Home Biltong maker as it is till the end of August.
This is a definite deadline and we cannot extend it any further.
So, those people who have not made use of the offer, you have another 3 weeks and a bit!

 


 

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Suggestion of the month


An OBE for making Boerewors!

This one from Nico Botha from somewhere in the far Outback of Australia!
(The entrance to the Great Barrier Reef and Islands!!)

We all have our own reasons for moving away from the Homeland !

This is my reason.

It is my humble belief that the changes in South Africa were placed upon us as a nation to migrate to the corners of this world, to share the Boerewors tradition with the less fortunate ones and to enlighten them to one of the wonders of our world!

Our Boerewors Cult is as ancient as the Haggis in Scotland or the Black Pudding and Bloodwurst in Germany!

It is just incredible to see what great satisfaction and pleasure Boerewors can bring to a BBQ where “Snags” (Aussie word for sausages) and tasteless bleak looking efforts of Worsie Types have roamed the braai fires and gas grills around the world for centuries!

It is my mission to say:

“Well done to all the Boerewors Makers around the world!!
You all should be honored in the 2005 Queens Birthday speech for an OBE!!”

 


ORDER OF THE BOEREWORS EMPIRE



“You have done well!
We are a force to be to be reckoned with!
We have spread something De Klerk or Tutu or PW Botha, Hertzog, or Verwoerd never thought was possible!

Perhaps the International Boerewors Recipe Encyclopedia should be invented, and a BA at Unisa should be considered!
With a Masters for research on Boerewors!

(Jislaaik Nico! What an idea!-Ed)

(For those who are interested have a look at Nico’s Boerewors recipe a bit further on!!-Ed)

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Questions and Answers


Every month we receive many questions from people all over the world. These questions may be about making Biltong, Boerewors or Potjiekos but can also be totally unrelated to these subjects.

 


 

The following question is asked a lot and we have tried to answer it as well as possible.
However, perhaps there are some of our readers who have different thoughts on this.

Anyone out there who might want to help?

QUESTION

Hi there Biltong Team,

I was wondering if one could use another cut of beef than silverside. I don’t enjoy fighting with the food I’m eating and I find the silverside I tried recently, very sinewy.
Is there another cut I could use and still get the same result?

I am also thinking of trying the following spice mixture; 3/6 Coriander, 1/6 Salt, 1/6 Ground Pepper, 1/6 Chilli Powder.
What are your thoughts? Has anyone tried that combination and what were the results? I generally like very strong biltong (my girlfriend actually likes it even more) so what would be the best spice mixture that I could use?

Regards
Latimore Clayton

ANSWER

Making food is something very personal.

People make it the way they like it. I for instance like lots of spices. Other people don’t. Play around with the spice mix you mentioned but, whatever you do, always use vinegar. The Worcestershire sauce you can leave out but the vinegar, apart from the taste, also acts as a preservative.

Brown sugar is a must. The mixture of salt and sugar gives the biltong its unique taste. But then again, that’s me. Perhaps other people don’t use sugar.

As far as the silverside is concerned I am at a loss. Proper silverside comes from right next to the rump steak and should have little or no sinews at all. I have made excellent biltong using soup meat but the best is of course rump steak. Any cut of beef from the hind quarter is fine. When you buy your meat you can actually see if it has a lot of sinew or not.

 



QUESTION

I was born in Western Australia and I am hooked on Biltong, Boerewors and Droëwors.

I shared a house in East Acton, LONDON in the late 1970’s with 3 South African girls. Their names were Stephanie Bensimon, Linda Wilkinson and Sally Rowney.

Sally’s Mum introduced me to Biltong. I have been hooked ever since, and have introduced many Aussie yachtsmen to the virtues of Biltong!

Another friend from South Africa, an ex SA Moto-X (Moto Cross) Champion, Graham Greene (he rode Maico’s) also became an exceptional friend of mine back here in Perth, Western Austrralia.

I am hoping that, through your contacts, you may be able to put me in contact with some of these people, particularly Stephie and Graham, no disrespect to Sally and Linda, because we had one hell of a time, Sally should remember the BARRY WHITE Concert we attended.

Thank you,
Wayne Drake
wdrake@iinet.net.au

ANSWER

We don’t have an answer to that one Wayne. But is there anyone out there who can help Wayne? If so, please email him at the address just below his name.

 



QUESTION

Can you make kosher biltong?

Thanks
Janine

ANSWER

Does anyone have the proper and correct answer for Janine? Please mail us if you do because we often get asked this question.-Ed

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Recipe corner


Here is Nico Botha’s Boerewors recipe.
(You remember Nico from earlier on? The one from the far Outback?)

It looks fascinating!!

Boerewors Queensland

I have been living here in Aussie for a few years now. Boerewors is a must for our family as we are addicted to our Heritage.

I would like to share this recipe with all of you and I am sure it will be a winner with a lot of Boertjies around the world !!!!

My meat selection

 

  • 5 kg rump (lekker cheap here in Far North Queensland)
  • 5 kg mutton (lekker medium vet skaap)
  • 5 kg Pork (no fat)
  • 1.5 gr Bacon shanks – cut and diced into cubes

Mince all the rump, mutton and “varkie” into a grade courser than your normal mince, only once. Mince the bacon cubes.

My spices

 

  • 100 ml salt (Sea salt)
  • 75 ml of Coriander roasted in the oven.
  • 5-8 ml of cloves
  • 30 ml McCormick Bush Spices (This is an Aussie all purpose spice mix)
  • 12 ml of nutmeg powder
  • 35 ml of Seasoned Black pepper (fine)

Blend coriander, salt, cloves, and Bush spices to a fine spice mixture add Seasoned Black Pepper. Mix well.

My wet stuff.

  • 625 ml of vintage Balsamic vinegar
  • 2-3 tots of Klipdrift Brandy ! If available, or Napoleon Brandy (The Aussie equvalent to “Klippies”

My life treasure “Boere geheime”

  • 6x Sweet Over ripe Queensland Tomatoes “soet tamaties”!
  • 4x Large Australian Brown onions.
  • 4x Garlic cloves

Blend the “Boere Geheime” (top secret) into a pulp and add all the spices and wet stuff to the pulp. Mix well and rest the pulp for 20 minutes. If you love green onions, cut 5 of these onions into thin bits, add them to the meat and let it rest!
This is optional !

Now, add the pulp to the meat, mix well and rest the mixture for 30 minutes.
Stick a patty in the pan, taste, smile, have a beer, crack a joke, tell a jagstorie or two, or a fishing story!
After all we live in Barramundi country up here!!

Your casings must be well soaked from the night before, wash them well.

Unpack your bit of “Africana”, your worsstopper from back home, en laat waai!!

This is a winner braai after braai !

 



Droë wors!!

Do not add the tomatoes, onions, or garlic or green onions to meat mixture.
Do not over stuff skins be gentle!!!

 



Just an idea

The Aussies love a gas BBQ.
To add a woodfire flavour to your next gas braai, stick a stainless steel bakkie with a few wood chips under the grill to create smoke from under the meat !

Soak the wood chips in a port or red wine from the night before. The flavour is magic !!
The wood smell gets now into the boerewors and Bobs your Uncle!
Instant Smokey boerewors!
(Like the real thing in times of a total fire ban here in Australia!)

OK Mate

Now you have my life secret!!

This is a receipe that will bring tears to your eyes when you and your mates sit in the shed checking the Tri-Nations on the kassie and having a “sluk” of a cold one with a Boerewors roll in the other hand!

Mooi loop!

Nico

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Around the World


Saffies Down-Under

Here I sit with tears in my Kangaroo stew, wondering what might have been if the Bokke could only have held on for those extra 30 seconds in Christchurch.

Oh what if??

But they were very impressive. For the first time since Mallet’s days things look together and the team look like they actually know what they are doing. I look forward to Perth and the Wallabies.

Something that has again shown its ugly head here in Australia are the cheats that proliferate all walks of the sports-field. I think the saying goes, “People should not throw stones if they live in glass houses.” And is that not so very true of the Australian landscape at the moment. It is all so very easy when other nations are caught with positive drug results and banned substances, but it gets extremely quiet when one of their own gets nabbed.

Ben Tune springs to mind. Shane Warne yet another and now Shaun Eadie.
Most will not know this man, but he is a Gold Medal hope in cycling for the upcoming Olympics. However, he was said to have been importing “growth hormones” as far back as 1999. This they inject and one does not have to be a brain surgeon to know why. Nothing was done and he has now been cleared to go and partake in the games.

Similarly, several elite Australian athletes have also tested positive, but due to the American style suing and counter suing that goes on here, the authorities are reluctant to take any action lest they be sued in return. What a load of “double standards.” If it were any other country, there would be the obligatory whinging. But again I move on ……

Ah the Olympics – and the “Best Games ever,” still rings in the media and the corridors of Sydney everywhere. They were great, and sure the city was enormously jovial and all that good stuff. But the media here are having a field day with the expectation that Athens will not be ready. It will be incomplete and there will be trouble beyond belief. There is almost a hope, from some quarters here, that it does fall into a pile and that things do go wrong.

But let me tell you about some of the things that were never mentioned about the Sydney games.

  • There was once a promise made (I forget to whom it was made, probably the Olympic committee) that the “Millennium Train” would be built in time for the Sydney games. It was to be at the fore-front of design and solve the problems of the past. Trains on time etc and plenty of them. It is now 2004, and the train has yet to be fully unveiled and used on the Sydney rail network. It does not work and it has cost the taxpayer twice the original budget. Best games ever – yes sure.
  • All the wonderful Olympic stadiums that were built for the games, now sit mostly idle costing the tax payer a cool AU$56 million a year. Not very successful to me.

Although the rains have started to arrive here in Sydney the dams, unfortunately, have not really been filled to any greater or lesser extent.
Water restrictions continue and the good life proliferates. Winter has also finally made its cold appearance with snow in the mountains and the ski fields being over-run by season skiers. Every Friday, on the highway to the snow fields, the cars are lined for kilometers trying to get there.

Having grown up in a country that does not have much snow, the excitement still does not seem to hook into me yet when the locals chat and plan for the winter skiing holidays. I guess the same is true for any Saffies in Europe. But they do say once the bug bites….so maybe next time I will have tried the ski fields to see if it is as good as they claim.

So until next time – keep warm from the “Land Down-under.”

Craig Rudolph
Sydney, Australia

 



The following comes from Koen Verhaest from Antwerp, Belgium.

Racism

This scene took place on a BA flight between Johannesburg and London.

A white woman, about 50 years old, was seated next to a black man. Obviously disturbed by this, she called the air hostess.

“Madam, what is the matter,” the hostess asked. “You obviously do not see it then?” she responded. “You placed me next to a black man. I do not agree to sit next to someone from such a repugnant group. Give me an alternative seat.” “Be calm please,” the hostess replied. “Almost all the places on this flight are taken. I will go to see if another place is available.”
The Hostess went away and then came back a few minutes later. “Madam, just as I thought, there are no other available seats in the economy class. I spoke to the captain and he informed me that there is also no seat in the business class. All the same, we still have one place in the first class.”

Before the woman could say anything, the hostess continued. “It is not usual for our company to permit someone from the economy class to sit in the first class. However, given the circumstances, the captain feels that it would be scandalous to make someone sit next to someone sooooo disgusting”.

She turned to the black guy, and said, “Therefore, Sir, if you would like to, please collect your hand luggage, a seat awaits you in first class.”

At that moment, the other passengers who were shocked by what they had just witnessed, stood up and applauded.

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Smile a While


We had it all wrong about the crocodile so here is the truth

This is a real life exam of a Grade 5 (Std. 3) pupil. Primary School exam 1 of the 2nd term.
Write an essay on the following question: “What is a crocodile?
(Use block letters and write legibly)
Name: Gerhard Janse vanVuuren Date: Monday 22/05/2004

Answer:

 

  • The crokodile is a specially built so long because the flatter the better swimmer.
  • At the front of the crokodile is the head. The head exists almost only of teeth.
  • Behind the crokodile the tail grows.
  • Between the head and the tail is the crokodile. A crokodile without a tail is called a rotwieler.
  • A crokodile’s body is covered with handbag material. He can throw his tail off if he gets a fright but it doesn’t happen much because a crokodile is scared of nothing.
  • A crokodile stays under the water because if you were so ugly, you would also stay under the water. It is good that a crokodile stays under the water, because a person gets such a big fright if a crokodile catches you that he first has to rinse you off before he can eat you.
  • A crokodile isn’t hardly as dangerous as people say he is, except if he catches you. The longer he bites you, the more it hurts.
  • Very old crokodiles suck their people and buck that they catch dead.
  • If you eat him, he is a crokosatie.
  • A crokodile did not learn to swim with his arms so he uses his tail.
  • The little brother of the crokodile is a lizard.
  • The slow sister of the crocodile is a chameleon.
  • The gay brother of the Crokodile is a daffodile.
  • And the crokodile also has a dead brother the frikkidele.”


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SportTalk


Beaten Boks on brink of greatness, say rivals
By Trevor Robb
August 2, 2004

Perth, Australia – The Springboks flew out of Australia on Sunday with their Tri-Nations hopes all but shattered, but their reputation as one of the world’s rugby superpowers well and truly restored.

For the second time in as many matches the Springboks were denied a victory late in the match, this time going down 30-26 after former compatriot Clyde Rathbone dived over for a winning try to Australia in the 71st minute.

But the Wallabies were impressed by what they saw with both coach Eddie Jones and veteran captain George Gregan, who celebrated his 100th Test on Saturday, heaping praise on their new-look and comparatively inexperienced rivals and their coach Jake White.

 

‘They have got the right players in the side’ “I thought it was a high-quality game,” Gregan said.
“It was a high-tempo game. When they had the ball they really tried to maintain it and they played at a high skill level.


“I think Jake White needs to be complimented on that because the way they are playing is a very good style of football – very positive.”

Jones agreed, saying the difference between the top teams was marginal and getting closer.

“At some stage there’s going to be some realism about the differences between the top five teams in the world,” he said.

“It’s the teams that perform a certain number of plays well that will win the game.

“South Africa is certainly in that category. They have got the right players in the side.

“As George said they have been extremely well coached by Jake – they’re a lot fitter than they were – they’re a very, very good side.”

Jones said that over the next three years there would only be at most a two or threeper cent difference between the top teams which would determine the final outcome in any Test.

For the South Africans, Saturday’s loss was a bitter pill to swallow – doubly so because of their agonising last-second defeat by the New Zealand All Blacks in Christchurch in their opening TriNations match last week.

But both White and captain John Smit tried to focus on the positives, predicting the Springboks could win their remaining two matches at home and continue to improve.

“If you look and see where we were six weeks ago and see where we are now – it’s a huge step forward,” White said.

“We’re going home and I think if we can build on these two results back home in front of a 50,000 crowd supporting us there’s no reason we can’t turn the tables around and play even better.

“That’s a challenge we’ve got as a team… there are a lot of positives coming out of this tour.

“We won against the Pacific Islanders and lost narrowly in both (Tri-Nations) games – and you’re talking about the number one and number two sides in the world so it just shows you where we are.”

White said the Australians had more experience and Jones had had a core of 10 to 12 players working together with him for at least five years, both as coach of the Super 12 team ACT Brumbies and now as head of the Wallabies.

He said his own players had lacked composure at crucial times but experience would rectify the problems.

“It’s just one of those things,” he said.

“I think the inexperience of this young side… it’s something you can’t buy but if you look at what the Australians have got and how long they’ve been together it just shows you what sort of value there is in keeping a side together for a long time.”

Smit said it hurt to lose two close matches in as many weeks but the experience would motivate the players for their final two games in South Africa.

“I think the biggest thing is that we’ve really had opportunities to win both games and we’re so far from where we are going to be as well in terms of growing as a side together,” he said.

“The guys are really looking forward to playing at home and lifting and uniting.”

White refused to lay any blame for the defeat at the feet of English referee Chris White who missed what appeared to be a late tackle by Wallaby fullback Chris Latham on replacement back Gaffie du Toit with 13 minutes remaining.

Du Toit, who scored South Africa’s third try, kicked down the line and was charging towards the tryline when Latham shouldered him out of play, seemingly well after the ball was kicked.

“I thought the ref went quite well. You can’t blame him for all that. I think it was a call he had to make,” White said.

Despite the defeat, the Boks took a bonus point from the match for losing by fewer than seven points, to add to the bonus point they earned against the All Blacks.

But any faint hopes they may still have of winning the tournament now rest in the hands of their opponents – with Australia to meet New Zealand in Sydney next week.

Australia has five points – four from Saturday’s win plus a bonus point for scoring four tries in the match – while New Zealand has eight points after winning its opening two games.

The Springboks still have two home games to play.

 



-Where can you watch rugby on TV?-
Click here to find out where in most countries!

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The Competition


The winner of the July Competition

The winner of the July competition is Don Warren from Toronto in Canada.
This is the first time we have had a winner from Canada ever since we started the competition many moons ago.

Well done and congratulations Don, your Barbecue Utensil Kit is on its way to you. All you have to do when it arrives is to start using it!

Please let us know how you like it and perhaps send us a picture or two?

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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the August Competition

The winner for the competition for August 2004 will receive one of the most popular prices we have been giving away the past couple of years.

The Cadac Skottel Braai!

Click here to see a picture of it on the competition page!

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and, directly due to your efforts people place orders with us, you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During July many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

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Let’s hear from you!


Help us to make it even better!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

If you are one of our subscribers why don’t you write something yourself?

Just like you enjoy reading about what other people are up to, they might enjoy reading about you and your family.
Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask.

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!

It would be so nice to hear from you!

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Boerewors in the Benelux


Boeries galore!!

As always during the summer months we have ample stock.
Click to me me bigger
Unfortunately we had a slight increase in the price of meat (we are paying for the fat now where this was free before) so, the price is € 8.50 per kilogram for the smaller quantities under 50kg. Over 50kg it is € 7.00 when you come and fetch in Keerbergen and € 7.50 if we deliver to you. (Benelux only)

Please keep in mind that we also do Boerewors rolls and Potjiekos for up to 100 people as well as “Lamb-on-the-Spit” for functions. So if you are planning anything please let us know?

Interested parties can mail us at info@biltongmakers.com for details or phone us at +32 (16) 53.96.25.

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Potjie Pots in the Benelux

Click to me me bigger

We still have a couple of size 4 Potjies left from the last consignment.

For those who are interested please call us at +32 (16) 53.96.25

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

June 2003
July 2003
August 2003
September 2003
October 2003
November 2003
December 2003
Jan/Feb 2004
March 2004
April 2004
May 2004
June 2004
July 2004
August 2004
September 2004
October 2004


Subscribing and unsubscribing
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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.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

July 2004

The Newsletter
July 2004

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic link. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it

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From the editor

Keerbergen
Belgium
June 30, 2004

Hello everyone,

If you all had as good a month as we had you must feel great! It has been busy and in between all the work we also managed to put in some quality “playing” time.

About the middle of the month we went on a surprise visit to the UK.

It was about 4 am when we woke and started getting ready to drive down to Calais.

This was the weekend we decided to surprise June’s sister Carol and her husband Peter in a little town called Worthing, just east of Brighton in England.

Carol and Peter had moved down there only about three months ago from Cape Town.

We wanted to leave early in order to miss the peak hour traffic on the Brussels ring road. So, not before long we found ourselves on the E40 traveling towards Gent.

It was around 9 am when we arrived in Dunkirk where we wanted to get some goodies in Auchan, a supermarket we had discovered there where it is really not expensive to shop. At the same time we were going to collect a ring we bought for June on our last trip down to Dunkirk. It was too big and they would re-size it for us.

The jeweler was closed but Auchan was open and we bought some wine to take with us to the UK. It was only about € 8.50 for a 5 liter box of really good Rosé. That’s about R 65.00, the same price one pays in South Africa!

Soon we were on our way again from Dunkirk to Calais (about 30km) and found ourselves at the turnstiles for the Euro-Tunnel.

Arriving at the entrance to the Euro-Tunnel complex we found ourselves at a setup identical to the toll gates one finds on many roads. There they checked the printout from the computer reservation we had made, gave us our ticket and pointed us in the general direction of the platforms.

Before we went there we wanted to see (of course) how cheap the “Duty Free” shops would be. Not much to our surprise they were as expensive as most “Duty Free” shops around the world. Very expensive.

So, on to the platforms. Although our train was booked for 11.28 am we found out that we could go on any train as long as it was not full.

Driving down the platform we were shown into which carriage we could drive. These trains are huge double-decker monsters where you drive your car in through a huge door. Once you are inside they lower a door after each five cars so that in fact, there are five cars per compartment.

After a journey of about 35 minutes we found ourselves driving out (on the left side of the road this time!) on the England side at Folkestone.

From there we turned right and travelled the 20 or so kilometers (sorry 12.5 miles in England) to Dover. We wanted to see the White Cliffs and after a while found ourselves right on top where we had a cup of coffee in a little tea room.

Soon we were on our way again on the M25 in the direction of London where we would turn south towards Brighton.

But…..I had promised myself that, while in England, I was going to have a Wimpy! I am not a Wimpy fanatic but occasionally enjoyed my eggs, chips, bacon and sausage in Sandton City on a Saturday morning while shopping. I just needed a good old English breakfast, something you do not get in Europe, let alone a Wimpy!

The night before I had printed out all the possible Wimpy addresses along our route. So, low and behold we came to a town called Ashford, drove into the little village and found our Wimpy.

Now, to anybody who ever goes to the UK and want a Wimpy..DON’T!! It was terrible. It was just one big mess of grease and fat. Like they had dumped all the food on our plates from a deepfryer and then dished it up. So, £15.00 lighter (That’s about R 170.00!!) we left in disgust. They didn’t even blush when they presented us with their bill!

BIG MISTAKE!!!

Anyway, after a further pretty uneventful journey we found ourselves on the way to Worthing.

Now, those people who know me well. will tell you that I am a pretty thorough person. Everything must be “just so” and correct.
In true form I had printed out stacks of maps from the Internet with the route very carefully planned. However, upon entering Worthing we discovered that the only thing I did not have was the actual address!

So, on the phone and after a small little while lie story got the address from Carol.

We soon arrived at their seaside apartment and surprised them totally.

The coastal town of Worthing faces France across the English Channel and lies on the seaward slope of the South Downs, a line of chalk hills running across the SE corner of England. It has a population of almost 100,000 and is the largest town in the county of West Sussex.
Originally it was only a tiny hamlet from Saxon times
Anyone wanting to find out more about the history of Worthing can click here.

We had a great time. On the Friday we went shopping (mostly window shopping), where I lost my digital camera and mobile phone. Just like me I left it hanging somewhere while I was looking for pillows in a shop. You can’t get the South African size pillows in Europe and all our pillow cases are only for those pillows. We went for lunch where June discovered I did not have my camera on me. So, back to the shop but is was nicked of course.

We are not used to this any more. Most of the time if this happens to you in Europe they hand it in and you get it back. Not in England though. No Siree!!

That Saturday it was Peter’s sister’s birthday party and we took them down there to a little town called Tonbridge. While Peter and Carol were at the party June and I walked around in the village. How lovely that was. A typical English country village with a little stream and, of course, the mandatory castle. Tonbridge Castle

It was in Tonbridge that we discovered that an excellent English breakfast can be enjoyed at many places in villages like this. And at a reasonable price too!

On the Sunday we went for a drive to Stonehenge, just outside Salisbury on the Salisbury plains. On the right you can see some pictures of that. (Taken with Carol’s digital camera of course!)

Stonehenge, which was constructed about 5000 years ago, is surely Britain’s greatest national icon, symbolizing mystery, power and endurance.

Its original purpose is unclear, but speculation has it that it was a temple made for the worship of ancient earth deities.

It has also been called an astronomical observatory for marking significant events on the prehistoric calendar. Others claim that it was a sacred site for the burial of high-ranking citizens from the societies of long ago.

Stonehenge

While no-one can say with any degree of certainty what it was for, we can say that it wasn’t constructed for any casual purpose. Only something very important to the ancients would have been worth the effort and investment that it took to construct Stonehenge.
If you want to find out more about Stonehenge just click here

 

A couple of miles before getting there we noticed that the sides of the road were blocked of with traffic cones. At Stonehenge itself there was a big police presence as if they were expecting a lot of people.

Of course, we thought, today is the 20th of June and tomorrow is the summer solstice!

June in the pouring rain at Stonehenge

It was very impressive and we were glad that we went although it was raining cats and dogs when we arrived there.

After we came back to Belgium Peter called to say that there were about 21000 people there on the 21st! Probably the Druids and other people doing their thing.

Our magic braai! On the way back we stopped at a lay-by along the E36 back to Portsmouth and, with one of these little “throwaway braai things” made some boerewors rolls right there! These little braais are magic! Just take off the wrapping, put a match to it and voilá, you have a pretty good fire to cook on!
Well, we had a good time and will certainly do it again

And now it is back to the old grindstone. Tonight is the semi-final Euro 2004 game between Holland and Portugal. I am really torn between those two teams. On the one hand I would like Portugal to win because they are the hosts but then I am a Hollander so should be cheering for the Dutch team.

May the best team win and I just hope it won’t be a penalty shootout again.

That was it for this month.

Till next month

Lo

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Points to Ponder


Think about these ones!!

 

    • Who was the first person to look at a cow and say, “I think I’ll squeeze these dangly things here, and drink whatever comes out?”

 

    • Why do toasters always have a setting that burns the toast to a horrible crisp, which no decent human being would eat?

 

    • Why is there a light in the fridge but never in the freezer?

 

    • Why does your gynaecologist leave the room when you get undressed considering what happens next?

 

    • If sunflower oil is made from sunflowers, and vegetable oil is made from vegetables, then what is baby oil made from?

 

    • Why do the Alphabet song and Twinkle, Twinkle Little Star have the same tune?

 

    • Do illiterate people get the full effect of Alphabet Soup?

 

    • Did you ever notice that when you blow in a dog’s face, he gets mad at you, but when you take him on a car ride, he sticks his head out the window?

 

    • Does pushing the elevator button more than once make it arrive faster?

 

  • Why do they call it an asteroid when it’s outside the hemisphere, but call it a hemorrhoid when it’s in your ***?

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What’s in a name?


Worchestershire sauce

Most of us use it or have used it at one stage or the other; but what then is this complex mixture we all know as Worchestershire sauce?

Tamarind
What is now called “Worcestershire Sauce” owes its origin to British imperialism and its colonization of India.
Despite its English-sounding name, Worcestershire sauce was originally an Indian recipe. It was brought back to Britain in 1835 by Lord Marcus Sandys, the ex-governor of Bengal.
The sauce has as one of its basic ingredients the Indian spice called tamarind.

Tamarind is a seed whose taste combines the sweet with the sour. Traditional Worcestershire Sauce combines tamarind and soy sauce, with a little cinnamon and cloves.

Asian markets sell tamarind paste. Home-made Worcestershire Sauce combines the tamarind paste with soy sauce, and it includes small amounts of cinnamon, cloves, allspice, lemon grass and ground cardamom.

Anchovies
The first commercial Worcestershire Sauce was produced with the anchovy as one of its primary ingredients. Anchovies are small fish, no more than 8″ long, that have been known from classical times to be uniquely susceptible to curing and preserving, with a taste unlike that of any other fish.
After the Greeks and Romans popularized the tiny fish, they were enjoyed throughout the world. Russians enjoyed them hot-smoked. Chinese ate them dried. Thais beat them into pungent fish sauce.

However, from the Elizabethans onward, the English perfected the use of the anchovy in sauces. Throughout the 18th and 19th Centuries, the anchovy fueled the English passion for bottled sauces, like Harvey’s (anchovies, pickled walnuts, soy, shallots and garlic), Pontac ketchup (anchovies, elderberry juice, shallots and spices), and Burgess’s Anchovy Essence, which dates from 1760.

The English breakfast today still includes Gentleman’s Relish, whose major ingredient is the anchovy.

But it was Worcestershire Sauce, which was first mixed in 1838, which remains the most popular sauce worldwide today. One of its major ingredient is the anchovy.

The history of Worcestershire Sauce
Worcestershire sauce itself is of cross-cultural origins.
In 1835, Lord Marcus Sandys, an ex-governor of Bengal, approached chemists John Lea and William Perrins, whose prospering business in Broad Street, Worcester, handled pharmaceutical’s and toiletries as well as groceries.

He asked them to make up a sauce from a recipe which he brought back from India. While his lordship was apparently satisfied with the results, Messrs Lea and Perrins considered it to be an “unpalatable, red-hot fire-water” and consigned the quantity they had made for themselves to the cellars.

During the stocktaking/spring clean the following year, they came across the barrel and decided to taste it before discarding it. To their amazement, the mixture had mellowed into an aromatic, piquant and appetizing liquid like a fine wine – exhibiting a savory aromatic scent and a wonderfully unique taste. Lea & Perrins Original Worcestershire Sauce was born.

They hastily purchased the recipe from Lord Sandys and, in 1838, the Anglo-Indian Lea & Perrins Worcestershire sauce was launched commercially.

One of the myriad 19th-century pungent English sauces based on oriental ingredients, it had many imitators sporting pretentious names such as “British Lion” and “Empress of India”. Its exact recipe remains a secret. All that is known is that it includes vinegar, sugar, soy sauce, molasses, tamarind, shallots, anchovies, ginger, chili, cloves, nutmeg and cardamom.

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Our Home Biltong Makers


Rockey’s New Age Home Biltong maker is going from strength to strength. This is mainly due to the it’s convenient size and of course the low price one pays for it.

Most people comment on the fact that the machine pays for itself with two batches of biltong made.

The Traditional Home Biltong Maker is still very popular as well and we now have a waiting list of about one month for this old stalwart of Home Biltong makers. So, all those people ordering this machine be forewarned; there is a waiting period.

Details of the Traditional 2kg Biltong Maker can be found here.
Details on the RNA-5kg machine can be found by clicking on this link.

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This month’s special offers !


All good things must come to an end!

It has been two months now since we introduced our special pricing to celebrate our birthday in May.

By popular request we continued the “specials” throughout June although we only planned on just two weeks! Now we get innundated with requests to keep the prices as they are?

We thought about it for a while and decided that some of the special pricing has to go. However, we will keep the price of our two Home Biltong Makers the same for a while.

So, this is what you can still get at a discounted price.

 


 

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Tip of the month


Another tip to keep your Potjie rust free!

This one from Renier Joubert from Johannesburg.

Instead of using oil to prevent rust, use newspapers. Bundle them up and fill Potjie.
Just pack it tight and you will get no rust.

(What about the outside of the Potjie Renier? -Ed)

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Frequently asked questions


Every month we receive many questions from people all over the world. These questions may be about making Biltong, Boerewors or Potjiekos but can also be totally unrelated to these subjects.

 


 

The following question comes in on an almost daily basis. We have answered it before but, since it seems important to a lot of people, here it is again.

QUESTION

My Biltong making is doing great and now I want to start making my own Boerewors as well and am looking for a Boerewors maker.
I would need a mincer and something to fill the sausage.

Can you help?

ANSWER

It all depends on how much Boerewors you want to make. When I started out making Boerewors I used our Kenwood Chef and bought the mincer attachment for it.
This attachment has a sausage filling attachment included.

All this worked fine as long as I was making about 20-30 kg at a time. Once it got too much (like 100kg at a time) I spoke to my butcher and now go there to do it (at a small fee of course).

He has all the right machinery such as the mincer and the bin filler etc.

Apart from being able to do 100kg in about two hours it also has the advantage that it is done legally (at a butcher) and you will not have any trouble selling it.

 



QUESTION

My name is Rhonda, Im living in New Zealand and for some sad reason this country doesn’t have viennas!

Could you please tell me how to make them?

Thank you

Rhonda

ANSWER

Dear Rhonda,

We don’t have a recipe for viennas but perhaps there is someone out there who could tell you where to buy viennas in New Zealand?

Anyone who can help Rhonda please mail her at tandredwards@xtra.co.nz

 



QUESTION

I have two Potjie Pots both are slightly rusted inside i.e. rust spots, but after cleaning they seem to come back.
The outside is more so, especially on the lid.

Is there a cure?

ANSWER

Here, in Belgium, I have found an excellent rust remover. However, they have very good rust removers in South Africa as well. (I used to get mine from Rivonia Hardware, a Mica Shop). Just go to any hardware store and ask them.

First remove the loose rust with a normal steel brush or one attached to a drill or a small angle grinder. Then apply the rust remover. Leave it for a while and then wash the pot very well with warm water and soap.

After it is dry check for left-over rust. Brush that away also and re-apply the rust remover.
When the whole pot is clean, washed again and dried, apply a little cooking oil with a cloth.
Not too much though. Just enough to give the whole pot a slight coating.

I just received my no: 25 Potjie back after a cooking last year. It was still caked with food and totally rusted. I went through the exercise as mentioned above and my pot is now like new and does not rust at all!

 



QUESTION

I’ve been fascinated with your website for a couple of months (since last April) and seriously want to know how to make biltong from home.

I’m homesick about my favorite biltong when I used to live in SA for 17 years.

My anxiety concerns is this as you have made no mention of which is the best place to put a biltong machine ? You know what England is like in the winter times !

It is because my Mother complains that I can’t put your biltong maker in the kitchen and or at the back of the garage – for the fear of smells might affect her washing clothes and the same with clothes drying up on washing line in the garage. WHAT SHOULD I DO ? WHAT ARE THE BEST ALTERNATIVES ?

Could you tell me does the biltong maker use electricity ? If so, does it use a lot and or a little when I prefer my biltong to be medium wet ?

Does it emit a lot of smells around the room ??

My favorite is garlic biltong.
I would dearly love to make them on my own. But how do I make it and or marinate it into garlic ? What are the ingredients to produce garlic and how to dip the beef into the garlic ? What are the methods and or the exact receipes for doing this ?

ANSWER

We have left the above “cry for help” more or less the way we received it.

And for a reason!

There are lots of people out there who are simply too scared making their own biltong. They think it is too difficult and don’t want to spend money on something they believe is bound to fail.

To all those people we can only say this; making your own Biltong is as easy as 1-2-3! And we mean it when we say that. Every day we receive many mails from people across the world exclaiming how easy it really is.

Sure enough the making of Biltong has a little bit of a smell to it but then so does cooking!

What’s nicer than to walk into a kitchen when a good meal is being prepared? The same goes for Biltong. While it dries you get this incredible smell of coriander, pepper and all the other spices just begging you to open the lid and start eating it right away!

So, to all those people who think it is difficult; it is not!

Just try it. You’ll be surprised at what you can do!

 



Just read what Charmaine Basson from Cape Town has to say. Perhaps mail her and ask her yourself how easy it really is!
(We hope you don’t mind Charmaine? -Ed)

I am proud to say that making biltong seemed a daunting task – but after purchasing the 2kg biltong maker, it’s a breeze!

Charmaine Basson
Milnerton
Cape Town
(May 6, 2004)
bassonc@aforbes.co.za

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Recipe corner


This month we have no less that two recipes from Lorraine Austin in Melbourne, Australia.



Beer bread

Ingredients

 

  • 4 cups self-raising flour
  • 1 x 340ml can beer
  • 3ml salt

Method

 

  • Mix together all the ingredients and spoon the dough into a greased tart pan
  • Cover with another tart pan, fasten with wet clothes pegs and braai on the grid over hot coals for about 1 hour turning all the time
  • Otherwise bake in a greased loaf pan at 180 C for 1 hour, or microwave in a ring mould at 70% power for 10 minutes


Variation

Cheese bread

Omit the beer and add 500ml (2 cups) of buttermilk, 150g of grated cheddar cheese and 1 crushed garlic glove.

 



Van Der Hum Pancakes
(For that special winter evening)

Ingredients

 

  • 1 cup cake flour.
  • 1 teaspoon baking powder
  • 2ml salt
  • 2 eggs
  • 200mls milk
  • 200mls water
  • 5mls brandy or lemon juice
  • 125ml cooking oil
  • lemon slices to garnish

Method

 

  • Sift together the flour, baking powder, and salt
  • Bear together the eggs and milk and stir into the flour mixture
  • Add the water and beat the mixture until it has the consistency of thin cream
  • Pour in the brandy and cooking oil, and stir really well
  • Cook the pancakes in a greased, heavy based frying pan over hot coals


Now the sauce!!

 

  • 60ml Van Der Hum liqueur
  • 120g butter
  • 1 cup brown sugar
  • 3ml ground cinnamon
  • 3ml grated lemon rind
  • 4 bananas- halved lengthwise

Method

 

  • Heat the Van Der Hum, the butter, brown sugar, cinnamon and lemon rind
  • Stir until the butter has melted and the sugar has dissolved
  • Add the bananas and simmer for a few minutes
  • Pace a banana half on each pancake and roll up
  • Place in a serving dish and pour the remaining sauce over it
  • Serve each pancake with a slice of lemon


Makes 12 to 15 pancakes

Enjoy it!!

Lorraine

(Thank you very much for yet another great contribution Lorrainne -Ed)

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Around the World


From here, there and everywhere

This one from Annette in New Zealand

Hi Lo,

Just wanted to say a BIG THANK YOU!!!!

I am a lover of biltong and have spent an enormous amount on Biltong since living in New Zealand.

That is when I came across your site and had to buy one.

My biggest problem is that I can never make enough!!!

I bought the machine for a continuous supply for myself as it is something I used to buy weekly back home.
Now there are so many people that want biltong and I don’t mind making it to sell, but I never seem to be able to make enough.
Strangely, even the Kiwi’s are getting into.
The sad part is that they are so willing to pay unlike the South Africans…. everybody wants a freebie!!!

Could you please give me an idea on how to price the biltong for sale purposes…. at least to make a little profit so that I can buy another machine later this year. There are a few places in Auckland that you can buy biltong but it is quite pricy. The steak is generally about NZ$16.00 and they sell for around NZ$35 – NZ$45 a kg.

I have made a few batches where it is a bit too salty, how can I prevent this or is there a way to rectify it. I must say that the spice that came with the machine is divine and I have tried almost all the recipes on your web site but I have been making it with just black pepper, coriander and rock salt…. still, it seems like there is something missing though, is there another ingredient in your spice that I am missing???

My kitchen is quite compact and since it is now winter, with leaving the window open it actually makes the whole house cold.

I have a single garage with the same size window (as kitchen), would it be okay to put the machine it there?

The only thing I am worried about is that the garage is a bit colder than the house. Sorry for all the questions, how will a clothes dryer affect the biltong? Can I cover it with a cloth, when the dryer is in use (about 2hrs once a week)?

I generally have both garage doors open when the dryer is being used. I could always change to dry washing on a day that it is being marinated. because of time, I normally marinate overnight… is this what causes it to be saltier?

Will chat more next time as soon it is time to get to work and I have not been to bed yet.

Cheers

Annette
BILTONG LOVER
New Zealand
heslops@slingshot.co.nz

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Smile a While


South Africa is a great country because . . . . . . . . . . .

 

 

 

  • You can eat half dried meat and not be considered disgusting.
  • Nothing is your fault, you can blame it all on apartheid.
  • You get to buy a new car every 3 months and the insurance Company even pays for it!
  • You can experience k-k service in eleven official languages.
  • Where else can you get oranges with 45% alcohol content at Rugby matches?
  • It’s the only country in the world where striking workers show how angry they are by dancing.
  • You’re considered clumsy if you cannot: use a cell phone (Without car kit), change CDs, drink a beer, put on make-up, read the newspaper and smoke, all at the same time while driving a car at 160 kph in a 60-kph zone.
  • Great accent. (!!!)
  • If you live in Johannesburg, you get to brag about living in the most dangerous city in the world.
  • Burglar bars become a feature, and a great selling point for your house.
  • You can decorate your garden walls with barbed wire.
  • The police are the first on the scene for most major crimes, without being called.
  • Votes have to be recounted until the right party wins.
  • Illegal immigrants leave the country because the crime rate is too high.
  • The police ask you if they must follow up on the burglary you’ve just reported.
  • When a murderer gets a 6-month sentence and a pirate TV viewer 2 years.
  • The prisoners strike and get to vote in elections!
  • The police stations have panic buttons to call armed response when they are burglared.
  • Police cars are fitted with immobilizes and gear locks!
  • Prisoners get released out of prison to make room for new criminals

Ja nee!! Dis baie lekker hier!!

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SportTalk


Football – Euro 2004
Here in Europe we have been following the EURO 2004 European Football Championships with much enthusiasm.

I have never been an avid football fan. Not because I don’t like the game but simply because I grew up with Rugby and Cricket. Soccer was just not part of the sporting activities we followed in South Africa.

But now……

It has been incredible to watch the participating teams battling it out on the soccer fields of Portugal.

When I was in England two weekends ago I was amazed at how much everybody is involved in the Championships. Most houses are adorned with flags (the St George’s flag) and virtually all cars have one or two flags stuck to their side windows.

Driving through Holland a couple of days ago I saw the same, only the flags on the cars were missing. But, almost every house has banners with orange flags all over the place and radio and television are talking about it constantly.

Now that all the “big name” countries are out of the competition with only Holland left, we are waiting with abated breath what the game between Holland and Portugal will bring.
Holland has not been playing particularly well but, as a Hollander myself, I really hope they will pull it off.

Below is a little article I read about the Manager of the Dutch team. He certainly has not had a good press the past couple of weeks.

Dick to quit after finals?
Tuesday, June 29, 2004

Dick Advocaat has indicated he may quit as Holland coach after Euro 2004 following stinging personal criticism from Dutch fans and media during the tournament.
After stumbling through the group stages, Holland now face hosts Portugal in a mouth-watering semi-final clash tomorrow.

But after the 3-2 Group D loss to the Czech Republic on June 19, which jeopardised Holland’s chances of progressing, Advocaat’s tactics drew widespread condemnation from Dutch fans and the press.

The former Rangers boss replaced star winger Arjen Robben with Paul Bosvelt when his side were 2-1 up, but the substitution proved flawed as the Czechs hit back to win 3-2.

Advocaat, loyal and conservative by nature, has been clearly hurt by the criticism and hit back in an emotional outburst.

He said: ‘Things have happened that should not have happened. Borders have been crossed. I am disappointed, not in the players, as they grow to each other more and more and form a very tight team.

‘I am also very proud that this team, that was written off two years ago, has got through to the semi-finals after all. France, Germany, Italy and Spain cannot say the same.

‘But I am disappointed anyway. Things have happened that have taken away my joy in the job.’

The 56-year-old is in his second spell in charge and has had his contract extended to World Cup 2006.

However, in that contract is a clause which allows both the coach and the KNVB to part company after Euro 2004 and it now seems likely that Advocaat will exercise that clause, regardless of how far his side progress in the tournament.

Dick Advocaat is hoping history repeats itself when his team meet Portugal in Lisbon tomorrow.

‘In the last tournaments that has been the pattern,’ said Advocaat. ‘This can be a disadvantage for Portugal.’

England, Sweden and Germany were all knocked out in the semi-final stages when they hosted the tournament while co-hosts Holland themselves lost to Italy in the last four at Euro 2000.

‘I have the same concerns as the Portugal coach,’ admitted Advocaat. ‘Both teams are desperate to progress to the final and it’s a great moment to show to the world how well we can play.

‘I have nothing to prove,’ Advocaat added. ‘This is not my first tournament, I have been in a World Cup and we still try to do the same that we did then, we want to win.

‘It’s the whole team who have been working hard for the past two years and I am just a part of it.

‘It’s important for a small country like Holland to reach the final. Everyone talks about the big teams that have been eliminated but we have shown that despite being small we have enough quality.’

Advocaat is optimistic his players will not be hindered by the pressure of playing against the green and red in Portugal’s backyard.

‘I don’t think this is a real problem,’ said Advocaat. ‘We have talent and an experienced side. After all, red (Portugal) and orange (Holland) are similar colours.’

 


 

Don’t forget the TriNations will be happening shortly. If you don’t know where or how to watch the games just click on the link below.

Click here to find out where in most countries!

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The Competition


The winner of the June Competition

The winner of the June competition is Liezl Minnaar from Wiesbaden in Germany.
That’s the second winner from Germany since we started with our monthly competition.

Well done and congratulations Liezl, your brandnew “in-the-box” OmpaGrill is on its way to you. All you have to do when it arrives is to assemble it. You might need a screwdriver or two and someone to give you hand.

Please let us know how it works and perhaps send us a picture or two?

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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the July Competition

The winner for the competition for July 2004 will receive one of the ever so handy Braai utensil sets complete in a smart looking metal carry case.

Click here to see a picture of the Braai Utensil Kit.

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and directly due to your efforts you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During June many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

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Let’s hear from you!


Help us to make it even better!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people all over the world.

If you are one of our subscribers why don’t you write something yourself?

Just like you enjoy reading about what other people are up to, they might enjoy reading about you and your family.
Why not put pen to paper and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask.

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!

It would be so nice to hear from you!

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Boerewors in the Benelux


Boeries galore!!

As always during the summer months we have ample stock.
Click to me me bigger
The price is € 7.50 per kilogram for the smaller quantities under 50kg. Over 50kg it is € 6.50 when you come and fetch in Keerbergen and € 7.50 if we deliver to you. (Benelux only)

Please keep in mind that we also do Boerewors rolls and Potjiekos for up to 100 people as well as “Lamb-on-the-Spit” for functions. So if you are planning anything please let us know?

Interested parties can mail us at info@biltongmakers.com for details or phone us at +32 (16) 53.96.25.

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Potjie Pots in the Benelux

Click to me me bigger

We have just received a new batch of size 3 and size 4 Potjie Pots.

For those who are interested please call us at +32 (16) 53.96.25

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

June 2003
July 2003
August 2003
September 2003
October 2003
November 2003
December 2003
Jan/Feb 2004
March 2004
April 2004
May 2004
June 2004


Subscribing and unsubscribing
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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.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

 


Biltongmakers.Com!, your gateway to all things South African! www.biltongmakers.com
 

June 2004

The Newsletter
June 2004

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic link. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it

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From the editor

Keerbergen
Belgium
June 1, 2004

Looking at the thermometer reading on our web site I saw that at 9am this morning it was 4C in Johannesburg and a lovely 11C here in Keerbergen.

Although the summer isn’t quite here yet we have had some lovely days with loads of sun!

It’s June and we are already almost halfway through the year.

How time flies!

May has been an incredible month in many respects. The first thing we must do is to thank all those people who sent us their best wishes. It was really very much appreciated and so nice to hear from so many!

Some of our suppliers even gave us a discount as a birthday present!!

 



A couple of weeks ago June and I went down to Dunkirk.

At home we first watched a two hour documentary on what happened there in 1940 when all those armies were cornered by the Germans and how so many boats, from fishing boat, to army vessels to pleasure craft went across the channel to take them of the beaches. it was fascinating to see where it all took place.
I love history so here is a little something I put together to refresh our memories of that incredible happening.

 



In the closing days of May 1940, just months into World War II, Britain teetered on the edge of military disaster. The German army had advanced across Europe and penned the British forces into a tiny area around the French port of Dunkirk. Hitler’s tanks were just 10 miles away and the capture or death of the 400,000 troops seemed imminent. Yet by 4 June, over 338,000 men had been evacuated to England in one of the greatest rescues of all time.

They were rescued from the harbour and beaches near to Dunkirk by a curious assembly of many different types of craft.

Many of the little ships, such as motor yachts, fishing boats and all manner of other such craft, were privately owned.

Hundreds of civilian ships helped the soldiers to escape Although a large number of these ships were taken across the channel by navy personnel – many were also taken over by their owners and other civilians, all eager to help in what had become a catastrophe.

The British, French and Belgium governments had seriously underestimated the strength of the German forces in their equipment, transport and fire power – which was far superior to much of our outdated armoury.
Consequently the British Expeditionary Force, as well as the French and Belgian forces, found themselves defending positions against overwhelming odds.

Before long, with the Germans effectively cutting off nearly all of the escape routes to the channel, the BEF found itself desperately retreating to the harbour and beaches of Dunkirk.

A desperate retreat to the harbour and beaches of Dunkirk Vice Admiral Ramsay – who was in charge of Operation Dynamo – had sent destroyers and transport ships to evacuate the troops, but they only expected to have time to lift off about 30,000 troops.

However, before long, the harbour became partially blocked by ships sunk in consistent attacks from enemy aircraft. It became necessary to take the troops off the nearby beaches as well – something that was thought to be an almost impossible task because of shallow water.
This is when the little ships came to play their part. A variety of motor boats, fishing smacks, trawlers, lifeboats, paddle steamers and many other types of craft came over the channel to assist in the escape.
They mainly ferried the troops from the beaches to the destroyers laying offshore – but thousands of troops came all the way back to England in some of these boats.

The escape captured the minds and hearts of the British people at a time when it looked probable that they too would soon be invaded. It seemed like a victory in just getting the troops back – over a third of a million of them – to fight another day.

 



Apart from going to Dunkirk we stayed home most of the time tending to the garden and getting the outside shipshape for the summer.
It’s nice to feel some sun on our bodies again although it must not get too warm!

Somehow Paris did not happen this month but we are sure to do it again soon, although not in June. This month we are going to the UK to see a play at the Westend. That should be quite an experience as well because we will be taking the Eurotrain.

This will mean a trip down to Calais where they put your car on the train. Thirty minutes later you are through the channel tunnel and in England!

We’ll tell you all about that trip the next time.

That was it again.

I hope you will all have a very good month of June so…….

Till next month

Lo

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Points to Ponder


Stress management

A professor was giving a lecture to his students on stress management.

He raised a glass of water and asked the audience, “How heavy do you think this glass of water is?”

The students’ answers ranged from 20mg to 500mg.

The professor said “It does not matter on the absolute weight. It depends on how long you hold it.
If I hold it for a minute, it is OK.
If I hold it for an hour, I will have an ache in my right arm.
If I hold it for a day, you will have to call an ambulance.
It is the exact same weight, but the longer I hold it, the heavier it becomes.”

“If we carry our burdens all the time, sooner or later, we will not be able to carry on, the burden becoming increasingly heavier.”

“What you have to do is to put the glass down and rest for a while before holding it up again.”

We have to put down the burden periodically so that we can be refreshed and are able to carry on.

So, before you return home from work tonight, put the burden of work down. Don’t carry it back home. You can pick it up tomorrow.

Whatever burdens you have on your shoulders, let it down for a moment if you can.

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They got it wrong!


Pirate ships hoisted the Jolly Roger

“There was the Jolly Roger – the black flag of piracy – flying from her peak”

The ship is the Hispaniola and it has just been seized by John Silver. The book is that classic saga of piracy, Treasure Island, by Robert Louis Stevenson.

But would Long John have run the Jolly Roger up the mast? Was there ever such a flag? Strangely enough, the answer is almost certainly no.

The black flag with the white skull and crossed bones appears to be mythical.

Pirates might possibly have used a plain black flag to strike terror into merchantmen. Or, more probably, the idea of the Jolly Roger may stem from the old Imperial Austrian flag which features a black double-headed eagle on a yellow background.

From a distance, it may have resembled a skull and crossbones.

In the eighteenth century a great many privateers sailed under the Austrian letters of marque which were more easily obtained than these of other nations.

These privateers were considered little better than pirates.

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Our Home Biltong Makers


Rockey’s New Age Home Biltong maker has really proved to be a winner with a lot of people making their own Biltong.

It is not only suitable for use at home but also for those people who are making Biltong as a small Home Industry.

The machine dries the meat quick, under very hygienic conditions and in sufficient quantities to allow a regular small resale stock.

The Traditional 2kg Home Biltong maker remains a steady stallward for those people who like a piece of Billies while watching a rugby match or some cricket.

After a small but shortlived stock hiccup during May (because of all the “specials” orders being placed) the factories are again up-to-date. There is ample stock and orders are now once again going out as they come in.

Details of the Traditional 2kg Biltong Maker can be found here.
Details on the RNA-5kg machine can be found by clicking on this link.

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This month’s special offers !


Let’s do it some more!!

As a “THANK YOU!” for the tremendous response and support we had, as well as all the good wishes we received during our birthday month in May we have decided to carry on a little while longer with some of the same special offers!!

So……………….

For a limited period during the month of June this is what you can still get on “special”

 

Special discounts for Special customers!!


Free with all Biltong Maker orders placed

  • 20 special Biltong storage bags
  • A packet of our famous “Bobotie” Nice ‘n Spicy spices complete with recipe.

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Tip of the month


All about Potjiekos

This one from the all-time Master of Potjiekos – Kel Malherbe.

Some lucky folk living on Planet North are currently basking in summer sunshine whereas those of us here on Planet South are chattering away in our winter woollies! We are forced indoors when practicing our culinary arts while northern SAers and other outdoor lovers are free to enjoy the griddles, grates, sizzles and aromas which come with outdoor feasting around the open fire.

And speaking about Potjiekos, what a great opportunity for you northern SAers and Potjiekos fanatics to haul out that three legged Pot Bellied marvel for an outdoor summer occasion with friends.

Just brush up on the fundamentals:

– The whole foundation of Potjiekos preparation rests on long cooking times and this strikes at the heart of present day living where meals must often be prepared as quickly as possible. If your desire is for quality and flavour, go for Potjiekos; if in a hurry, leave the Potjie in storage until a relaxing weekend comes up.

Potjiekos is creation, not cremation.

– Although the heat must be strong initially, once the pot itself (and the lid!) has been well warmed up, the bulk of the cooking time should be done on the lowest possible heat. Gas is ideal at the level of the smallest blue flame. Some scattered embers of an open fire should do the trick, but do not allow the coals to die out!

– The secret of Potjiekos is to firstly sauté the onions in the heated pot and remove. Then brown the meat and add back the onions. Add liquid as per recipe, replace the lid and let this gently simmer for a few hours. Do not open the lid or stir until the meat is nearly done! You can now remove the lid, layer the veggies, the slower cooking ones first, and add the herbs and seasoning. Replace the lid and be ready to serve after the pot has bubbled for another 30 minutes or so.

– If possible, never add water on its own to any Potjie. Use a good stock, beer, fresh fruit juice or wine. Remember, wine is the heart of any Potjie!

– Herbs and spices are also a must, especially garlic. A Potjie is just not a Potjie without garlic!

Although many Potjie recipes are available always remember that the end result of each Potjiekos is as individual as its creator and, that with time, each Potjie seems to develop its own character devoted to the whims of its master!

(We have some very nice Potjiekos Recipes on our web site -Ed)

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Frequently asked questions


Every month we receive many questions from people all over the world. These questions may be about making Biltong, Boerewors or Potjiekos but can also be totally unrelated to these subjects.

 



QUESTION

How well will the biltong maker work in a cool well ventilated room? There is air conditioning and the room is sub 15 deg, always. Would that be too cool to allow the lightbulb to dry the meat?

ANSWER

A Sub Zero temperature is too cold to effectively dry the meat. The dampness in such surroundings would also work against the drying process.

The best place to keep a Biltong maker is in a well ventilated room at a normal temperature. Preferably a room where no air conditioning is used.

 



QUESTION

I live in NZ and want to purchase a biltong making machine.

Yours looks great, but I’m concerned about meat juices etc dripping down onto the bottom of the unit from the hanging meat and into the element, making it difficult to clean and possibly a hygiene issue further down the track.

Could you comment on this, please?

Also, your machine doesn’t appear to have a fan option, only heat … does it rely solely on natural convection for air circulation?

ANSWER

All biltong meat is dried to a more or lesser extent, even at the butchers!
What a mess it would make if you did not dry the meat before hanging it. And we are not even talking about the flies and other insects it would attract.

Once the meat is patted dry very little drippings will fall on the bottom plate of the machine. To clean the plate you simply remove it and wash it under the tap with some nice warm soapy water.

The answer to the second question is easy; our machines use simple convection to dry the meat. The machines are too small to make use of a fan. It would cool the meat too much. We have tried fans in our Home Dryers and it just does not work.

Our large industrial dryers make use of fans but then you dry up to 120kg of wet meat at a time!

 



QUESTION

I have just bought a biltong box from a friend and so far have done two batches.

The first (his) was very salty, and the second (mine) was very nicely flavoured. The problem is that the outside of the strips are very hard to chew whilst the inside is still relatively wet.

The box is basically an Addis dirt bin with several holes drilled in the lower side bottoms with an extractor fan. This operation was carried out in my garage which has very little ventilation and air flow.

The temperature in Pietermaritzburg has been very hot until now.

Someone has suggested that I place a 40 watt light bulb at the base of the box as there might be to much moisture in the air resulting in the biltong being tough (the meat was in the box for 6 days)

Can you assist??

ANSWER

We don’t know what your “Addis” box does apart from blowing air into it. A Meat Dryer needs a certain amount of warmth at the bottom to dry the meat. Also, you have holes in the bottom of the machine. Hot air rises and needs to escape somewhere so the holes should be on top! It looks like you have just a bin with a fan blowing air into it. This air (without heat) will only dry the outside of the meat.

We have taken a long time to come up with the right temperature to dry the meat.

The solution to your problem could be to fit a 40 watt globe at the bottom of the bin so that the rising warm air can dry the meat.

Alternatively a foolproof way is to get yourself a Home Biltong Maker from Biltongmakers.Com!

That is sure to work!

 



QUESTION

I have recently started using a Weber and I am most impressed by the smoky flavour the meat has once cooked in there.

I’ve done a few whole spiced chickens and the meat just falls off the bone and is very moist. I’m not normally a great fan of chicken breast because of the drynes of the meat but done in the Weber it remains moist even when well cooked.

What I am searching for is preparation/operating instructions and any cooking tips. i.e. How to prepare and place the fire in the Weber; when to put meat in – with flames or once fire has died down a bit; which vents to open/close etc.

I would appreciate any suggestions or web links you might have regarding the Weber.

ANSWER

There are many Weber manuals on the market.

The one we use is called “Barbecuing the WEBER© covered way. The book is published by R Arthur Barrett and published for Weber-Stephen products company by TRP (Tested Recipes Publishers, Inc, Chicago.

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Recipe corner


Bushveld venison roast

The hunting season is around the corner in South Africa and venison aplenty is available in food stores and butchers across the country.

Personally, as a conservationist, I am no hunter and have never pointed a gun at man nor beast. Fortunately, I have several friends who are hunter freaks partaking in culling as often as the opportunity presents itself and I often get to be invited along as a “gun bearer”!

I jump at it every time as I am addicted to the great outdoors of this country, where game abounds, be it on the plateaus of the Eastern Cape, the endless savannas of the far North Western Cape or, my favourite, the Transvaal bushveld.

Nothing can beat being up and about with a steaming cup of coffee before sunrise, standing next to the fire discussing the route of the day ahead while listening to the cries of the wild as they rise from their slumbers.

For me, a wonderful day of stealth and stalking always lies ahead, drinking in the smell of the bush and listening to the screech of the sun-beatles – and then the weight of that bloody gun!

I always thought that a rifle has a constant weight factor. Not so, I am living proof when I say there is a dramatic increase in weight as morning gives way to afternoon.

But all is well around the huge redwood campfire in the evening with meat sizzling on the coals, the pot of pap steaming away and brown liquid sustenance flowing by the gallon!

So, here we go with a venison dish as the recipe this month.

Venison is readily available in most countries and if you manage to stumble across a 2.5kg leg of Springbok you’re in big business!
Otherwise 2.5kg of any other leg of venison will do or a 1.5 to 1.75kg deboned venison roast (use two small roasts to make up the weight if required) is also excellent.

It is imperative to use a heavy duty cast iron pot (or any other heavy based one) which can fit the meat as we are looking at a long cooking time and must avoid base burn.
An elongated or oval pot is ideal for a “bone-in” roast, or you can ask your butcher to cut through the bone in a couple of places so that you can “roll” the roast into a round pot.

You will also need a suitable size plastic marinating container with a tightly fitting lid.

Ingredients

 

  • 2.5kg Venison
  • 350gr spek (pork fat)
  • 750 ml bottle red wine
  • 3ml white pepper
  • 4ml ground ginger
  • 8 plump cloves fresh garlic (thickly sliced)
  • 3 large onions (sliced)
  • 6 whole cloves
  • 25ml salt
  • 25ml sugar
  • 25ml flour
  • 50ml smooth apricot jam
  • Half a cup of sweet wine
  • Corn flour to thicken gravy
  • Small glass of port for gravy
  • 125ml sour cream for gravy
  • Heaped tblsp of any fruit jelly powder for gravy.

Method

Preparing/Marinating the meat

 

  • Cut the spek (pork fat) into pencil sized pieces and sprinkle with some salt and sugar.
  • Make deep holes in the meat with a sharp knife, insert a piece or two of sliced garlic and then the spek, forced down the hole by finger.
  • Place the meat in a container, add the wine and onions and marinate in fridge for 3 – 4 days turning it twice a day. Ensure that the meat is always covered on all sides by some onions.

Then, the big day!

Start early as cooking time is going to be about three hours, shorter or longer depending on the quality of the cut of meat.

  • Remove the meat from the marinade, pat it a little dry with kitchen towel and rub it all over with a mixture of the flour mixed with the salt, sugar and ginger.
  • Heat some oil in the pot and brown the meat on all sides.
  • Add the cloves and strained marinade and bring to boiling point.
  • Turn down the heat until the pot is simmering gently. It must never boil!!
  • Simmer for about three hours turning the meat regularly.
  • Add some water or extra wine if and when necessary.
  • At the end of the cooking process there should be a couple of cups of liquid at the base of the pot for making gravy.
  • Half an hour before serving, remove the meat onto a baking tray, spread it with the jam mixed with the sweet wine and place in pre-heated oven at 180 degrees and brown. Careful now because jam catches quickly. Keep a constant eye on it. Turn the oven off if necessary.

The gravy

 

  • Mix the flour with 250ml of water and add it to the juices in the pot.
  • Bring to the boil and turn down to simmer.
  • Adjust the consistency with more flour or water if required. Scrape in all bits and pieces from the sides of pot.
  • Stir the jelly, sugar, port and cream together and mix into the gravy.
  • Simmer for a minute or two before transferring to gravy boats.

Serving the dish

Present this dish to the guests with aplomb!

  • Carve the meat as thinly as possible.
  • Serve with rice (mixed with a cupful of de-pipped raisins if you wish), baked potatoes, cauliflower or broccoli with a cheesy mustard sauce, and a crunchy green salad.

Variation

 

  • Oxtail, fatty bits and all, is an excellent addition to all game dishes. It adds succulence to the dish and can be used as an add-in to bring the weight requirement of the meat in any game recipe up to spec. In this one, simply add oxtail if required and simmer together with the venison until the meat falls off the bones. Remove the bones and discard.

Cook’s tips

 

  • Trim the ends of the spek (pork fat) into sharp points and freeze them until they become like spikes. It makes threading the meat so much simpler.
  • You will know that the meat is done when small fissures (shallow cracks) begin to appear in it when you turn it around with a fork during cooking.
  • If you do not have a deepfryer in which you can do the roast potatoes separately, and the roast is going to occupy your oven at a critical time, do them before the time and keep them in the warmer uncovered.
    A lid on will make them go soggy.

Bon appetite!

Kel

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People comments


Hi there Biltong Team!

I am proud to say that making biltong seemed a daunting task – but after purchasing the 2kg biltong maker, it’s a breeze!

Charmaine Basson
Milnerton
Cape Town
(May 6, 2004)
bassonc@aforbes.co.za

 



Hi there,

Just to let you know that my 2kg biltong maker arrived 2 weeks ago.
It was a birthday present for my boyfriend who’s from Joburg and he was really made up with it. He logged on to your web site where he got the chilli recipe and went straight to work on it when he got home.

His batches don’t seem to last kissing time which says a lot. He’s even tried kangaroo meat and was really happy with it!!!!

To be honest, I don’t think he has turned the machine off yet.

Boys and their toys hey?

I’ll see him this weekend and warned him to have some ready!
I will ask him to e-mail you to let you know what he thinks of it.

Thanks a mil, it was worth the wait!

Stephanie Fahy
Ireland
(May 5, 2004)
stephanie.fahy@CorkCoCo.ie

(We are eagerly awaiting his email Stephanie-Ed)

 



Hi Biltong Team,

Last friday I finally received my very own biltong-maker, thank you very much!
I actually had the first biltong ready to eat and it is delicious.

Many greetings from Germany,

Nicole Boes-Haufe
Germany
(May 3, 2004)
nicole@haufe-space.com

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Around the World


From here, there and everywhere

Hi Lo and the Team,

I have been using the HBM for several months now and we always seem to have a batch of biltong on the go.

I have used up all the spice I originally ordered from you and tried the versatile biltong recipe. That was a disaster because I used silverside from the supermarket and the meat was cut in the wrong direction, across the muscle, not down.
I also think the type of sugar I used was wrong. It was very fine dark brown sugar and two cups seemed to be too much. It took ages to dry and tasted “not nice”. Even the dog wasn’t too keen on it and I eventually minced it up for the birds.

I then started buying the meat direct from our very helpful butcher and made the “Dark and Shiny Biltong”.

That works very well!

Also, I just make ordinary biltong with coriander, salt, pepper and vinegar and worcestershire sauce, that is very good also.

I am now considering buying another biltong maker!

Do you think that red wine vinegar would be suitable for making biltong? All we get over here is either malt vinegar or distilled white vinegar and I think it has a much sharper taste than the grape vinegar we used to get in SA.

I always remember the smell of the big barrel of vinegar my grandfather used to have in his shop when I was a child. People used to bring along their own bottles and they were filled with vinegar pumped from the barrel.

I recently had some red wine vinegar with a salad, and this seemed to smell and taste similar to old fashioned grape vinegar.

Thanks again for the HBM

Geraldine Roddis.
England
g.roddis@ntlworld.com

PS. A cheeky question: How many news letters do you send out each month? I typed “biltong maker” in the Google search engine and Biltongmakers.Com seemed to pop up from all over the world.

(We send out around 12000 newsletter every month -Ed)

 


 

Hello everybody at Biltongmakers!

People are pretty hyped up since the announcement that the Soccer World Cup 2010 will be taking place in South Africa. I can’t really relate to sports’ fans, except for F1 racing (Michael Schumacher to be precise).

Trying to describe Cape Town or the Western Cape is really a matter of “you have to see it to believe it”.
We, as Capetonians, tend to forget that we are surrounded by towns within driving distance where one can relax and enjoy a break from the city life. Judging from what I see, tourism is booming in South Africa all year round.
Just for a teaser – we have:

  • The famous wine route where you cannot help but indulge in our local cheeses and wines.
  • The seasonal whale watching in Hermanus.
  • Our coastline sports beaches with breathtaking views.
  • Some outstanding restaurants (too many to mention) that cater for all cuisine from seafood to typical South African dishes.

We really have the best of both worlds (country life and bustling city life).

I hope the visitors of Biltongmakers will get to Cape Town sometime to give their opinion of this side of the world.

For a glimpse of what we have to offer, log on to: www.cape-town.org

Charmaine Basson
Cape Town
BassonC@Aforbes.co.za

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Smile a While


Letter to a mother

A mother enters her daughter’s bedroom and sees a letter over the bed.
With the worst premonition, she reads it, with trembling hands:

Dear Mom,

It is with great regret and sorrow that I’m telling you that I eloped with my new boyfriend. I found real passion, and he is so nice, with all his piercings and tattoos and his big motorcycle.

But not only that Mom, I’m pregnant and Ahmed said that we will be very happy in his trailer in the woods. He wants to have many more children with me and that’s one of my dreams also.

I’ve learned that marijuana doesn’t hurt anyone and we’ll be growing it for ourselves and his friends, who are providing us with all the cocaine and ecstasy we may want.

In the meantime, we’ll pray for science to find the AIDS cure for Ahmed to get better – he deserves it.

Don’t worry Mom,
I’m 15 years old now and I know how to take care of myself.

Some day I’ll visit you so you can get to know your grandchildren.

Your daughter,
Judith

PS: Mom, it’s not true. I’m at the neighbour’s house. I just wanted to show you that there are worse things in life than the report card that’s in my desk drawer…I love you!

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SportTalk


Rugby

Boks in disarray ahead of Irish visit

(By Brenden Nel)

Springbok coach Jake White’s two-Test series against Ireland is in jeopardy, not only because of a reported pay strike by the Irish players, but also because of shoddy planning by the South African Rugby Football Union. And, while Sarfu have promised responsibility and a new dawn for our rugby, they have resorted to the age-old tactic of denial, sweeping problems under the carpet.

If the Irish can overcome their pay dispute and bring their troops to these shores, they will find a disorganised bunch of Springboks.

The Boks have no logistics manager – Emile Ferris resigned from this position after failing to arrive in Bloemfontein for the training camp – and no team doctor. In addition, 10 players have failed fitness tests under White’s regime.

It is a far cry from the new dawn promised by the Springbok coach. And while those within the team ranks have talked openly about the failure to get the basics right, Sarfu has denied the existence of a problem.

A lot of hard work
awaits the
Springboks before
the Irish arrive
Palty Lekalakala resigned as team doctor after failing to reach an accord with the national body. But whereas the team have suggested that work commitments lay behind the resignation, Lekalakala has slated them for failing to inform him of the Bok schedule ahead of time so that he could make himself available. The result is that, one week into the camp, Sarfu are still negotiating the services of a doctor, and two Springboks have been sent home because the official team doctor was not there when they were injured.

Ferris, whose appointment was initially questioned because he worked for Sarfu President Brian van Rooyen’s company, LABAT SA, had no experience in the position to which he was appointed. It was reported on Sunday that he had failed to send energy drinks and mineral water – to be used in the away leg of the Tri Nations later this year – to Australia and New Zealand, in compliance with the those countries’ customs regulations.

Ferris had previously been suspended by the Golden Lions for fielding over-age players in a youth tournament.

Mac Hendricks, the successful Bok logistics manager for the past four years, was fired without proper notice and told to return his Laptop and Cellphone while on tour with the Cats.

Negotiations have started to return Hendricks to the side as a consultant, but the team have announced they would share the responsibilities for the logistical arrangements.

On Sunday the team released a statement saying that allegations that Ferris had not fulfilled his tasks were “unfounded”.

“Mr Ferris was unable to continue in the position as a result of work commitments and pressures. Since his appointment earlier this year Mr Ferris had made much progress in putting in place the logistics plan for the forthcoming international season. The team’s management fully understands and respects Mr Ferris’s decision,” the statement said.

Yet Ferris is employed by Van Rooyen – surely any commitments would have been sorted out by the head of his enterprise.

As for Lekalakala, the former team doctor slammed Sarfu at the weekend for their “deplorable arrangements” – he had received his first sight of the Springbok schedule just four hours before he discovered he was due to be on a flight to Bloemfontein. After being approached by White, Lekalakala, the head of the 90-strong medical team at the Road Accident Fund, tried in vain to get a letter of appointment. He finally got an email on May 4, but still had no schedule to arrange leave with.

“The communication lines were deplorable and the letter did not make sense to me. Still, I went to my boss and he said that it was impossible and that I had two choices: I could either resign or turn down the Springboks,” he said.

As with the Ferris issue, the team has tried to distance itself from Lekalakala’s complaints.

In the same statement, it said: “Team management also wishes to confirm that Dr Palty Lekalakala has been unable to take up the post of team doctor, also due to other work commitments. Negotiations are currently under way with the Western Province Rugby Union regarding Dr Yusuf Hassan’s availability for the post. Once these negotiations have been successfully concluded, Dr Hassan will join the team in Bloemfontein. In the meantime, management wishes to thank Dr Louis Holtzhausen of Free State for assisting the team in a part-time capacity.”

With 10 Springboks not up to scratch by Bok coaching standards, a lot of hard work awaits the side before the Irish arrive for their two Tests in Bloemfontein. Unless drastic changes are made, the Irish are likely to play a team that are ripe for the picking.

(This article was originally published on page 1 of The Mercury on May 24, 2004)



-Where can you watch rugby on TV-?

Click here to find out where in most countries!

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The Competition


The winner of the May Competition

The winner of the May competition is Avril Barnard from Bethlehem in the Free State.
We’ve had a couple of winners from South Africa over the years but never one from the Free State, let alone Bethlehem!
Well done and congratulations Avril, your brandnew RNA-5kg Home Biltong maker as well as 1kg of our famous pre-mixed Biltong spice is on its way to you!

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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the June Competition

The winner for the competition for June will receive one of the ever so popular OmpaGrills.

We have had the OmpaGrill as a prize on a number of occasions and it has always proved to be very popular.

Click here to see a picture of the famous OmpaGrill taken on Derek and Jeanine’s patio in Antwerp.

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of this newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and directly due to your efforts you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

During May many people went to the trouble once again of submitting their friend’s and family’s names and we would like to thank all!

One RNA-5kg Biltongmaker has already been given away to Mike Rogers who lives in Amsterdam!
Well done and thank you very much Mike. Three of the people who were recommended to our web site by you have placed orders of their own!

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Let’s hear from you!


Help us to make it even better!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people all over the world.

If you are one of our subscribers why don’t you write something yourself?

Just like you enjoy reading about what other people are up to, they might enjoy reading about you and your family.
Why not put pen to paper and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask.

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!

It would be so nice to hear from you!

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Boerewors in the Benelux


Boeries galore!!

As always during the summer months we have ample stock.
Click to me me bigger
The price is € 7.50 per kilogram for the smaller quantities under 50kg. Over 50kg it is € 6.50 when you come and fetch in Keerbergen and € 7.50 if we deliver to you. (Benelux only)

Please keep in mind that we also do Boerewors rolls and Potjiekos for up to 100 people as well as “Lamb-on-the-Spit” for functions. So if you are planning anything please let us know?

Interested parties can mail us at info@biltongmakers.com for details or phone us at +32 (16) 53.96.25.

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Potjie Pots in the Benelux

Click to me me bigger

We have only one size 4 Potjie Pot left.

For those who are interested please call us at +32 (16) 53.96.25

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

September 2003
October 2003
November 2003
December 2003
Jan/Feb 2004
March 2004
April 2004
May 2004


Subscribing and unsubscribing
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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.
Yes, please subscribe me to your monthly Newsletter!

If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
Unsubscribe me please.

May 2004

The Newsletter
May 2004

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic link. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it

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From the editor

Keerbergen
Belgium
May 1, 2004

It’s nice and quiet here at the moment.
The sun is shining outside and I can just hear the sound of someone mowing the lawn.

It’s the first of May and, like in most countries, a holiday in Belgium as well. A lot of people have probably driven down to coast.

How time flies! It was just the other day that we were decorating the Christmas tree!
It was also just the other day that we were wading through inches of snow to get to our front door!
And now it is well into Spring and the real Summer is just around the corner.

We have had some really nice days already. The garden has been done (twice already) and things are starting to look nice again. Everything is green and lush.
I have even had the aircon in the car switched on a couple of times the past weeks.

The other day while driving down to Luxembourg (again), I went of exit 23a and, just down the road to a beautiful little castle. In the castle they had a lovely restaurant and tea garden. We must go back there one Sunday afternoon and just sit there and relax. It is just so nice and peaceful out there.

One Friday last month June took the day off and we drove up to Holland to visit the Keukenhof (Garden Court).

The Keukenhof is near the town of Lisse and is a beautiful park laid out with all kinds of flowers in between rolling lawns and lakes. click to see me bigAs most of you will know, Holland is famous for their tulips and flowers in general. While going there we drove through huge farmers fields full of all kinds of different flowers. Just imagine a mielie or corn field and, in your mind, replace the mielies and corn with flowers. Reds and blues and yellows and pinks, to many colours to mention.

Like a mielie farmer farms with mielies, those farmers farm with flower bulbs. Ever wondered where the bulb you buy for your garden come from? Now you know. Too incredible to see!

It was a breathtaking sight.

Here are a couple of pictures of the Keukenhof. Just click on them to see them big!

On the 21st of this month we are planning to go down to Paris. I have to go there anyway so we thought of making it a long weekend.
It would be nice to stroll around there again and perhaps catch the show at the Moulin Rouge or have dinner on one of the boats on the Seine at night. We have already booked at the same little hotel we went to last year.
It was so like Paris.
None of the glitz and glamour of the big hotels, just an old little place in the heart of the town, just 5 minutes walk away from the Eifel Tower.
If we go I promise to tell you all about it in next month’s letter.

May has always been a special month. Apart from it being my birthday this month it is also the month that we started Biltongmakers.Com so many years ago.

Next year we will be 10 years old!

Since this is our birthday month we are trying to make it special for all our customers. It has been difficult for many people to get their own Biltong maker and many of the other nice goodies we have on the web site as well. This has been mainly due to the strength of the Rand. With the Rand being what it is at the moment the prices for our products in other currencies have increased.

So, with this in mind, we have made a very special plan. As you will see further on in this news letter you will be able to make use of many special prices and even some freebies as well for the whole of this month.

Make good use of it because we can not extend it beyond the end of May.

Then on to a different matter.

Every month, when putting together the newsletter we sorely miss input from you, the people who read and enjoy reading this letter. We receive so many mails and so many people subscribe every month and we just wondered ……

Just like you enjoy reading about people in other parts of the world, they too might enjoy reading about you, in your part of the world!

Please help me to make this newsletter more interactive and let’s get some contributions in the form of an editorial, a recipe, a hint or tip or whatever you think might be of interest to people just like yourself.

It would be so nice to hear a little more about what is happening to all those people from all over the world who give us such nice feedback every month.

Till next month

Lo

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Points to Ponder


Something to make you think

  • All you can do is your best. Do it and don’t worry; Let the chips fall where they may.
  • The person who knows where he or she wants to go has the best chance of getting there.
  • Never promise more that you can deliver. In the long run it will do you far more harm than good.
  • The most important time to keep your temper is when the other person doesn’t.
  • When the going gets rough, KEEP SMILING!
  • Everybody starts every day with the same amount of time.
  • A candle loses nothing by lighting another candle.
  • Change is inevitable except from a vending machine.
  • The amount of sleep required by the average person is about five minutes more.
  • As long as you’re going to think anyway – you might as well think BIG!
  • Good enough never is.

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They got it wrong!


Cleopatra’s needle belonged to Cleopatra

Cleopatra’s Needle, one of the landmarks of London, has no connection with the Egyptian queen.

She was born in 69BC, and died 39 years later. But the pilar, almost 21 meters high and weighing 180 tons, is nearly 1500 years older.

It was originally one of a pair made for the warrior pharaoh Thutmose III in about 1500BC, and it bears an inscription to him and to Ramses II (ca.1304-1237BC).
It once adorned the temple of the sun god at Heliopolis. It was given to Britain by the Egyptian government, and has stood on the Thames Embankment since 1878.

The other one of the pair was given to America and stands in Central Park, New York City.

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Our Home Biltong Makers


Thanks to an enormous effort by Trish and all who helped her at our shipping department in Johannesburg we have no more backlog of orders!

The factories are up-to-date, there is ample stock and orders are now once again going out as they come in.

May will be a fantastic month as far as the Biltong Makers (and some of our other products) are concerned.

Since it is our birthday this month we are offering all our loyal customers many specials. These will be in the form of price reductions as well as free give-aways!

Please check the section on THIS MONTH’S SPECIAL OFFERS (following right after this) for all the details!

Details of the Traditional 2kg Biltong Maker can be found here.
Details on the RNA-5kg machine can be found by clicking on this link.

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This month’s special offers !


It’s our Birthday!

This month is will be nine years ago that we made our very first Home Biltong Maker. As most of you will know by now we did not really invent the original 2kg Biltong Maker.
We had an old Cardboard Biltong Maker and worked a new idea around that one.

Now, nine years later, thousands of people all over the world are making their own Biltong!

We could tell you some stories about some other products that we have shipped across the world but we will leave that for another newsletter!

So, it’s May and it’s our birthday, so we thought we had to do something special for our customers.

Since no-one will send us a present (he-he) we will give you something to celebrate about.

Here we go:

For the whole month of May this is what we will do for you!

Free to the first 25 customers only!!
(With an order for one of our two Home Biltong Makers)

  • A Wooden Biltong Cutter.
  • 1 kilogram of Safari Biltong Spice.
  • 1 500 gram packet of the following spices:

 

  • Country Boerewors Spice
  • Ouma’s Boerewors Spice
  • Burgher Boerwors Spice

 


Special discounts for Special customers!!


Free with all Biltong Maker orders placed

  • 20 special Biltong storage bags
  • A packet of our famous “Bobotie” Nice ‘n Spicy spices complete with recipe.

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Tip of the month


A tip about the use of the Biltong Maker

This contribution from Ruari Truter from Cape Town

I was given a HBM for Christmas and it has performed fantastically!
I have used your recipes and made a few of my own, and although no batch has been a disaster I have had a few ‘interesting’ batches.
But that’s the fun of it – I am improving although even the dog was a bit concerned with the Chili & Garlic batch ………

The reason I am writing is to tell you of a small issue with the machine, my solution and perhaps a suggestion of how to make the HBM even better!!

Every time I make a batch and hang it up, the box becomes a source of extreme fascination to the Dog, the Maid and my son Tiaan.

So once it is all hung up, the box gets moved, jogged, attacked or otherwise interfered with the way that only a four your old can manage ….

It wasn’t me Papa!

Not an issue apart from the fact that the biltong often falls off the hangers or rather the hangers slide off there perch.
Sometimes it doesn’t fall off, just slides into each other. I overcome this by putting a lump of ‘Blue Tack’ or similar sticky stuff to stop the hangers/bars moving. It stops the depredations of the family and leaves me to relax and not compulsively check on it every night (Well it means I don’t HAVE to – I still check it just to smell the wonderful biltong as it dries!).

My suggestion is to replace (Or add to) the shelf at the top with some form of corrugated metal to prevent the hangers moving.

Regards
Ruari Truter
Cape Town

(Thank you for your tip Ruari. The “Blue Tack” (or prestick perhaps) is a good idea. We will certainly look into solving the problem -Ed)

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Frequently asked questions


Every month we receive many questions from people all over the world. These questions may be about making Biltong or Boerewors but can also be totally unrelated to these subjects.

 


QUESTION

Hi Biltong Team,

I live in London and my flat is like most flats in London where the windows and doors etc. are closed most of the time.
Will the Biltong Maker stink out the flat?

Cheers
Steve

ANSWER

Hi Steve,

It depends what you mean by stinking out the flat.
We have many customers who operate their Biltongmaker in flats in London and elsewhere in the UK. All over the world in fact!

Of course it will smell of biltong being made. But, to me and many others, this is a nice smell.
No, it won’t stink out the flat but there will most definately be a biltong smell.

 



QUESTION

Hi Team,

Do you ship to my specific country?
(This question comes in daily -Ed)

ANSWER

We ship to every single country in the world and have been doing so since 1995.

Places we have shipped to in the past (and are shipping to every single day virtually)include, The UK, the Americas, the whole of Europe, the Eastern European countries and to countries as diverse as Estonia, Azerbaijan, Greenland, Alaska, Bermuda, Hong-Kong, Singapore, China and you name it, we have sent one of our Biltong Makers there.

 



QUESTION

How much will it cost to send a Biltong Maker to my country?
(This question comes up several times per day -Ed)

ANSWER

The easiest way to find out exactly how much it will cost you to buy and ship our products is to GO SHOPPING!

Enter our web site www.biltongmakers.com and start shopping.

When you are on the site just click on the shopping mall link.

This will take you to our “shop”.
Once there you can, like in a normal shop, start putting things in your shopping basket.

When you have finished making your selection(s) you proceed (click on) to the checkout.

On the Checkout Page you will see exactly what you are going to buy including the prices as well as the different shipping options and the cost thereof.

If at that stage you are happy with everything you can place your order.
Otherwise just leave the shop!

It’s as easy as that!

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Recipe corner


Those people who have never indulged in a “Bunny Chow” don’t know what they have missed.
For those of us who have, it is normally difficult to find a good recipe for it.

Here is one from the archives . . . . . . .

DURBS MINCE AND BEANS, CURRY BUNNY CHOW

The secret of a good Bunny Chow is to use the freshest white bread you can find, cut in half and hollowed out.
Be careful to leave enough crust (+- 2cm diameter should do) along the edges and at the base when you hollow the halves out, in order to prevent leakage when you pour in the curry.
Compress the dough from the insides of the bread just enough to form a nice “wall” to absorb the gravy.
Make sure to have a nice wet cloth handy or lots of servietes.

Do not mind people staring at you!!

Ingredients

  • 1 loaf bread, halved and hollowed (see above)
  • 250g mince, pre-fried until just no longer pink
  • 1 cup of kidney beans
  • 1 cup of sugar beans
  • 1 clove garlic
  • 1 small piece of fresh ginger, finely chopped
  • 1 table spoon curry (mild, medium or hot)
  • 1 tsp turmeric
  • 2 potatoes, cubed
  • 2 chopped onions, chopped
  • 1 carrot, grated
  • 1 litre beef stock made with a stock cube.
  • 1 pinch dry thyme
  • 3 bay leaves
  • Salt and pepper to taste

Method

    • Boil the kidney beans in the stock for about 30 minutes
    • Add the sugar beans and carrot
    • Simmer for about an hour
    • Gently fry onions until transparent
    • Add garlic, ginger and thyme to the onions
    • Keep frying for another minute or so
    • Add the curry
    • Stir gently for about three minutes
    • Add the mince, potatoes and bay leaves
    • Stir until everything is covered in the curry
    • Add the beans and the stock
    • Gently reduce the stock to about one third
    • Add salt and pepper to taste
    • Thicken gravy a bit with cornflour (if required)
    • Scoop curry into the bread
    • Leave for a minute or so for the bread to soak up some moisture

 

Then . . . . . . seek seclusion and go primitive!

(Recipe, complements Kel’s Kitchen)

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People comments


I just wanted everybody to know that it is so easy to make your own biltong with the Biltong Maker.
You don’t need special skills or to be South African to operate the biltong machine!

My friends thought I was a bit looney when ordering the machine. First of all “what does a Dane know about biltong” and secondly “you will probably use it once”.

Well, the machine arrived and it has not had a break since. Very soon I was running out of spices due to the same people’s appetite for my home made biltong.
I am very proud having received compliments like “this is the best biltong I have ever tasted”.
The secret must be in the spice mix as I used the quick biltong recipe.

So basically, anyone can make their own delicious home made biltong – so get your own machine so you can TASTE IT FOR YOURSELF!!!

Kind regards
Anne Rasmussen
Luxembourg



“I was delighted that such a compact gadget could produce biltong in a hygienic environment and to my own particular taste so quickly!

I enjoy dry, spicy and fat free biltong which was ready in four days! The one thing I did notice was that the meat must be correctly cut (much like steak).

A great biltong maker which will be enjoyed by us on a regular basis.

DAWN HARTLEY
Johannesburg



“Bringing a little bit of South Africa into Europe – even our non-South African friends are getting hooked!!”

GWENDY
Holland



Congratulations!!!

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 has improved.

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

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Around the World


This is one that every South African will like!

MRS BALL’S CHUTNEY
A story by Annel Lategan from women24

South Africans and expats alike love Mrs Ball’s Chutney.
Now Sarie magazine has discovered the history and the recipe of this culinary legend.

In the March 2004 edition of Sarie Magazine, writer André Le Roux uncovers the life story of Mrs. Ball and her secret chutney recipe. Here, with kind permission from Sarie, we let you in on the secret. For the full story and loads more wonderful reads, try to get the March 2004 edition of Sarie.

Although Mrs. Ball’s chutney is considered to be a truly South African product, the recipe, in reality, comes from Canada!

The name chutney was adopted from a Hindi word in India, chatni, meaning ‘made from fresh fruit and spices”. In South Africa it’s mainly used as a marinade and a sauce to accompany meat, curries and bobotie.

In 1865 Mrs. Ball was born as Amelia Alice Elizabeth Adkins in Fort Jackson, East London, the same town where her Canadian parents were stranded in 1852 on their way to Australia.

According to www.ballfamilyrecords.co.uk her father, Henry James Adkins, captain of the SS Quanza, and his wife, Sarah Spalding, left the coastal town, Nova Scotia in Canada for Australia. Although the boat was lost off the coast of East London, fortunately for future generations of South Africans, the captain, his wife and her chutney recipe survived.

It was here that their daughter, Amelia Adkins, was born thirteen years later. She married Herbert Saddleton Ball in Fort Jackson, and was thereafter known as Mrs. Ball.

Both Mrs. Ball and her sister, Florence (known as Aunt Flo) received the secret chutney recipe from their mother, who in turn got it from her mother. Aunt Flo also made the exact same chutney recipe – which she sold as Mrs. Adkins’ Chutney – the only difference being that almost no one bought it.

Edward Thomas Adkins Ball, Mrs. Ball’s grandson, explained to Sarie magazine that the difference in the recipes might have been in the sugar.

Mrs. Ball started making the chutney after she moved to Johannesburg with her husband and seven children. Her friends and family loved it so much that the business started blossoming on its own. The demand increased; Mrs Ball cooked and her husband bottled.

Home Industries started selling her chutney and by 1918 she sold about 24 bottles a day, which in the years to come grew to 8 000 bottles a day.

In 1921 the Ball family moved to Cape Town. After living in Kalk Bay and Diepriver they settled in Plumstead (where her husband took over the chutney cooking).

He died in 1935 and she moved to Fish Hoek where she continued to make chutney in her backyard with the help of her grandson, “Uncle Bob”. The business was later moved to Woodstock with twelve new workers.

In 1957/58 Mrs Ball’s chutney was exported to England for the first time.

In the early seventies, Brooke Bond Oxo bought over the business, which was later sold to Unifoods. Still owned by them today, Mrs. Ball’s chutney is being made in Johannesburg and exported to Germany, Britain, New Zealand and Australia.

Mrs. Ball died on 20 November 1962 at the age of 97. Uncle Bob believes she would have lived to see 100 if she wasn’t attacked a few years earlier. Apparently three youths assaulted her for a small purse of money while she was sitting on the stoep of her house in Fish Hoek. They threw her to the ground, and, unable to get up by herself, she was found lying there sometime later.

She could not be buried next to her husband in Plumstead due to rising water levels. Instead she was buried in Muizenberg, where her grave can still be visited today.

Mrs. Ball’s secret recipe.

Edward Ball, Mrs. Ball’s grandson scaled down this original recipe to make 18 bottles of (mild) chutney.

  • 612 g dried peaches
  • 238 g dried apricots
  • 3 litres brown wine vinegar
  • 2 1/2 kg white sugar
  • 500 g onions
  • 120 g salt
  • 75 g cayenne pepper
  • 1 to 2 litres of brown wine vinegar for soaking
  • About 2 litres of brown wine vinegar for mixing

The fruit should be left in the soaking vinegar overnight, then cooked in the same vinegar until soft. Drain. Put the fruit through a mill. Add the sugar (dissolved) and onions (minced) and cook in a pot with the brown wine vinegar. The amount of vinegar depends on the consistency: it should not be too runny or too thick, but have the same consistency as the end product you find in the bottle. Add spices and cook for one to two hours. Stir occasionally with a wooden spoon to prevent burning. Sterlize your bottles and spoon in the mixture.

That’s it – you’ve got Mrs Ball’s Chutney.

 

  • To make the chutney hot, add 75 g chopped chillies.
  • To make peach chutney, omit the apricots and use 850 g dried peaches instead.

 

A big thank you to Ludwig, Retha, Joanelle en Arno from Zevendreef 30-79, 6605 VB Wijchen, The Netherlands Tel: 024 358-6434 ludwig@everson.info – (Ed)

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Smile a While


Collect from Heaven?

This from Sharon Waddington.

My Aunt died this past January.
Citibank billed her for February and March for their monthly service charge on her credit card, and then added late fees and interest on the monthly charge.
The balance had been $0.00 but now was somewhere around $60.00.

I placed the following phone call to Citibank:

Me: “I am calling to tell you that she died in January.”
Citibank: “The account was never closed and the late fees and charges still apply.”
Me: “Maybe, you should turn it over to collections…”
Citibank: “Since it is 2 months past due, it already has been.”
Me: “So, what will they do when they find out she is dead?”
Citibank: “Either report her account to the frauds division, or report her to the credit bureau…maybe both!”
Me: “Do you think God will be mad at her?”
Citibank:“…excuse me …..?”
Me: “Did you just get what I was telling you…. the part about her being dead?”
Citibank: “Sir, you’ll have to speak to my supervisor!”
(Supervisor gets on the phone)
Me: “I’m calling to tell you, she died in January.”
Citibank: “The account was never closed and the late fees and charges still apply.”
Me: “You mean you want to collect from her estate?”
Citibank: “…..(stammer)”
Citibank: “Are you her lawyer?”
Me: “No, I’m her great nephew.” (Lawyer info given… )
Citibank: “Could you fax us a certificate of death?”
Me: “Sure.” (Fax number is given )
(After they get the fax. )
Citibank: “Our system just isn’t setup for death…”
Me: “Oh…”
Citibank: “I don’t know what more I can do to help…”
Me: “Well… if you figure it out, great! If not, you could just keep billing her…I suppose…don’t really think she will care….”
Citibank: “Well…the late fees and charges do still apply.”
Me: “‘Would you like her new billing address?”
Citibank: “That might help.”
Me: “(Odessa Memorial Cemetery …. Highway 129 and plot number given).
Citibank: “Sir, that’s a cemetery!”
Me: “What do you do with dead people on your planet?

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SportTalk


Rugby

Bull must lead Shark through Storm

April 30 2004 at 04:58AM
By Jacques van der Westhuizen

Is commitment dead, or just very rare, asks the television advertisement.

This is the same question South Africa’s rugby players will be asking themselves this weekend as they head into the penultimate round of Super 12.

After being shut out in spectacular fashion last weekend and slipping down the points table, South Africa’s leading teams are now fighting like at no other stage during the competition, to make the final four.

The bottom of the table game in Bloemfontein between the Cats and Reds on Saturday is of little importance, as a win for either will have absolutely no bearing on what happens at the jampacked top of the table where teams are as close as they’ve ever been in the competition’s history.

It all comes
down to
commitment
It’s only pride the Reds and Cats are playing for and only an avid fan would bet any money on who’ll take the spoils in this one. Both teams have played pretty horrible rugby this season and in Bloemfontein, who knows what is possible.

The Bulls, too, are basically out of semifinal contention, but a win for them against the high-riding Chiefs in Hamilton on Friday morning would do the Stormers and Sharks absolutely no harm in their quest to make the last four.

But only a huge effort from the men from Pretoria will be good enough. Rudy Joubert has relegated Derick Hougaard to the bench and gambled with Willem de Waal at flyhalf in a move that could boomerang badly. Sure Hougaard hasn’t set the world alight this year, but De Waal is nowhere near international class.

The Chiefs are thriving on their own success and a full five points collected on Friday will virtually guarantee them a spot in the playoffs.

Later on Friday evening it’s the turn of the Sharks, who have slid to sixth on the log after suffering two humiliating defeats in a row at home. They must try and forget the last fortnight and start playing decent rugby again. They face the Blues, who welcome back Carlos Spencer, in a match that will ultimately determine the Sharks’ fate in the competition.

Wins for the Brumbies, Chiefs, Waratahs and Crusaders this weekend and a third straight loss for the Sharks will leave them with no chance ahead of facing the Stormers next weekend.

But the Sharks, who can’t be any worse than they were last week, will be looking for five points against a side that has blown hot and cold all year. And then they’ll be hoping the Stormers hit back after last week’s disappointment in Hamilton and halt the late run by the Crusaders.

Gert Smal has selected all his experienced men in a bid to climb back up the ladder and be back in the playoff mix next weekend when they have to play the Sharks in Durban.

This final round-robin match may ultimately decide which of the Sharks or Bulls will represent South Africa in the final four. But for that to happen, a lot has got to go South Africa’s way this weekend.

So it all comes down to commitment. There are two rounds left with a lot of rugby still to be played. And as things have been going this year, no positive result for any team is guaranteed. It’s never been tighter going into the last two rounds and if South Africa’s teams want to be champions, it’s now the time to raise the bar and show it.

Let’s hope the Stormers and Sharks show some fighting spirit, and give themselves a chance of a semifinal place and then we can all enjoy what should be a thriller of a game in Durban next weekend.

This article was originally published on page 26 of The Star on April 30, 2004



Where can you watch rugby on TV?

Click here to find out where in most countries!

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The Competition


The winner of the April Competition

The winner of the April competition is Diana Gmur from Zurich in Switzerland.
Although we have many customers in Switzerland, this is the first time we have a winner there!
Well done and congratulations Diana, your semi-industrial hand Biltong Shredder is on its way to you!

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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the May Competition

The winner for the competition for May will receive one of the fantastic RNA-5kg Home Biltong Makers and . . . . . . . 1kg of our pre-mixed biltong spice!!

Most of us now know the RNA-5kg Biltong Maker but, for those of you who don’t, please click here to read all about it

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

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A free Biltong Maker!


It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of the newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and directly due to your efforts you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

Many people went to the trouble of submitting their friend’s and family’s names during April and we would like to thank all!
Keep them coming and you could soon be the proud owner of one of our fantastic biltong making machines!

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Budget account


If you are really aching for a nice piece of Billies and the funds are a bit tight don’t despair!

We realize that with a very strong South African currency at the moment the prices in other currencies have increased somewhat.

So we made a plan!

With our secure on-line payment facility through WorldPay (Bank of Scotland) you can also order your very own Home Biltong maker on your budget account.

You can then pay over 12 or 24 months as you wish.

With a bit of entrepreneurship you could start making Biltong and sell it to meet the monthly re-payments!
So, if you hesitated in the past you can now go to www.biltongmakers.com and follow the shopping mall link. It’s as easy as that!

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Let’s hear from you!


Let’s all try to contribute!

Many people are subscribing to this newsletter every day. Mostly they do so because they enjoy reading it and like to hear from people all over the world.

If you are one of our subscribers why don’t you write something yourself?

Just like you enjoy reading about what other people are up to, they might enjoy reading about you and your family.
Why not put pen to paper and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask.

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!

It would be so nice to hear from you!

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Boerewors in the Benelux


Boeries galore!!

Well, the 10th Freedom Day celebrations are over and we can take a breather.
I don’t think I ever want to see a piece of Boerewors again! Almost 500kg we made in the last couple of weeks!
We even had to ship 65kg to the embassy in Rome via overnight courier!

Click to me me biggerOne more batch next week and we will have ample fresh Boeries in our freezers to see us through for a while.

The price is still € 7.50 per kilogram for the smaller quantities under 50kg. Over 50kg it is € 6.50 when you come and fetch in Keerbergen and € 7.50 if we deliver to you. (Benelux only)

Please keep in mind that we also do Boerewors rolls and Potjiekos for up to 100 people as well as “Lamb-on-the-Spit” for functions. So if you are planning anything please let us know?

Interested parties can mail us at info@biltongmakers.com for details or phone us at +32 (16) 53.96.25.

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Potjie Pots in the Benelux

Click to me me bigger

We have three Potjie Pots left.
Two size 4 and one size 3 Pots. All the burners have gone

For those who are interested please call us at +32 (16) 53.96.25

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Previous issues of this Newsletter

 

You can click on the links below to view some of the previous issues of our newsletter.

September 2003
October 2003
November 2003
December 2003
Jan/Feb 2004
March 2004
April 2004


Subscribing and unsubscribing
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You can be included in this newsletter by clicking on the following link.
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April 2004

The Newsletter
April 2004

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic link. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it

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From the editor

Keerbergen
Belgium
April 1, 2004

Outside it can still be somber and cold. The noise of a windy March rain shower and the hail stones against the window don’t exactly point to the fact that spring is on the way.

And still!

When we, in between the rain showers, take a nice long walk, we can hear the happy “wietoewiet” from a couple of Kieviten.

Hearing that we know that spring can’t be far away!

The coming back of the Kievit heralds the start of the spring in the Low Lands.

There is this tradition in some of the northern provinces of Holland that once the first Kievit egg is found, spring has officially arrived. The person who finds this egg takes it to the Town hall where it is, with much ceremony, handed to the Queen’s representative of the province.

Well, it is so far!

The egg has been found and handed over, the trees and bushes are full of blossoms and the tulips, crocuses and a host of other flowers are adorning every garden you see. Our alarm clock is packed away because we are once again woken up with the birds singing in the trees outside our bedroom window.

I am looking forward to getting into the garden and start making it shipshape for the coming months.

All the old leaves from last year, all the branches that came of the trees during the winter and a host of other things have to be cleaned and taken away. The lawn (moss) has to be mowed, the driveway cleaned and the tables and chairs put back in the garden.

Even the cats (Miss Muffett and Mr Woolly) know that they can now stay out all night long, much to June’s horror!

Although we prefer the winter to the summer, this winter has been a long one. Towards February and March you really want it to be over with and wish for some warm sunshine on your body.

Last Sunday we changed to summer time and set our clocks forward by one hour. Strange to think that somehow you lost a whole hour of your life! They just took it! Resetting the clock is quite a job. You try to do this; clocks, watches, car clocks, mobile phones, microwaves, central heating, alarm clocks etc. etc. etc.
We had 17 in all!

With the summer on its way so is the new Boerewors season. Harry, our friendly butcher has been warned that we will be there full force for the next couple of Thursdays to make several fresh batches!

Last weekend Derek and Jeanine invited us to join them, the boys and Jeanine’s father Vic, in a little cottage in the Ardennen they had organized for the weekend. So, off we went on Saturday morning. All along the E314 and E25 to Liege and near a little town called Petites Tailles, just 50km north of Bastogne in the east of the country. It was lovely. A lot of fresh air and very cold! That did not bother us however because inside we had this huge open fire place, almost the size of a small room, that kept us nice and warm. Click to see me big!

It was nice to get away a bit and just to relax and do nothing.

Nice long walks with the boys through the forests and lots of boeries for supper and breakfast!

On the Sunday we drove into Bastogne where we visited the war museum from the second world war.
It is amazing how little one knows of what went on in Belgium during the war. There it was, all laid out, the whole history of “The battle of the Bulge”!
Between December 16, 1944 and late January 1945, 100 000 Germans and 80 000 Americans died in that part of the world. The Americans prevailed.

What a lot of history there is to be seen all over!

Coming back home we discovered that I had left the garage door wide open and the lights on! But, this is Belgium so everything was quite safe!
Derek left his back door wide open!

Well, it’s time to go.

I hope you all have a wonderful month and I’ll be back again in May.

Till next month,

Lo

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Points to Ponder

  • Conflict is inevitable, the source of all growth, and an absolute necessity if one is to be alive
  • There is nothing either good or bad, but thinking makes it so
  • What a piece of bread looks like depends on whether you are hungry or not
  • A world ends when its metaphor has died
  • Life is a swallow, theory a snail
  • What I kept, I lost. What I had, I spent. What I gave, I kept
  • In every circumstance of life, always strive to combine the useful with the agreeable

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They got it wrong!

Golf was invented in Scotland
Though a good Scot would contest it, there is some doubt about the generally accepted belief that golf was a Scottish invention. A form of the game has been knocking around the world for centuries.

The Romans had a sport called paganica, played with a bent stick and a leather ball filled with feathers, which is believed to have developed into golf.

There is also the ancient Dutch game of kolven, similar in name and technique to golf and often played on ice.

Still, there is no question that golf has been played in Scotland for a very long time.

A statue of King James II of Scotland, dated 1457, demanded that “fute-ball and golfe be utterly cryed down”. Presumably this was so that his subjects could spend their spare time in training for war!
A later King, James IV of Scotland (1488-1513), is probably the first authentically recorded golfer. His records included several entries for “golf clubbis and ballis”.

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Our Home Biltong Makers

A major restructuring
Due to the continuous long lead-time for the shipping of our Home Biltong Makers we are presently undertaking a major restructuring program. Once completed, the normal lead-time of around 14 days will then be reduced to a maximum of seven days.

This restructuring has become necessary due to the continued and unbelievable support from our customers across the world!

So, to those people who waited a relatively long time for their orders to arrive our sincere apologies. To those people who are still waiting for their orders; it will be there soon. We are working day and night to complete the shipping of all outstanding orders. Please bear with us.

The bottom line is that we never really expected so many people, all over the world, wanting to make their own Biltong.

Details of the Traditional 2kg Biltong Maker can be found here.
Details on the RNA-5kg machine can be found by clicking on this link.

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This month’s special offer

Freebies, Freebies, Freebies!!!


During the month of April we are giving away a number of Freebies with every Biltong Maker purchased!

  • A free packet Nice ‘n Spicy BOBOTIE Spices, complete with the full recipe on the back of the packet. Have a look at our Nice ‘n Spicy page by clicking here
  • In addition to the Bobotie spice you will also receive 20 free special Biltong storage bags with your Hbm order.

And…..
Our famous Safari Biltong Spice will only cost you R 55.00 per 500 gram during the whole month of April!!
That is a massive saving of R 20.00 on every 500 gram of spice you buy!!

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Tip of the month

Some tips about the meat for Biltong



Every day we get asked what type of meat should be used to make Biltong, how to cut it, how to store it. . . . . . . . .

Here are some of the answers.

The Meat
Biltong can be made from virtually any meat or venison, but remember, the better the cut and grade of the meat, the better the Biltong!

Silverside is perfect.
This cut of meat is called by many different names all over the world but it can be recognized by the “silvery” shine on the meat. It is part of the hind quarter of the beast.

Always use freshly cut meat. If at all possible do not use vacuum sealed meat.
Always slice the meat with the grain and use a very sharp knife for best results.

Slicing the meat
This is very important. The thicker the meat the longer it takes to dry. Aim for slices of anything up to 1cm in thickness.
Careful now, this needs a bit of concentration. While slicing, one inevitably tends to end up with the bottom of the strip being much thicker than the top. It is not like slicing bread! The trick is to start slicing thinly, and to carry on slicing till the strip of meat falls away. Do not hack at the meat, then stop to assess your progress, and slice further. You will end up with unattractive strips of meat covered in nicks and cuts.

Marinading the meat
When marinading the meat always put the thicker pieces at the bottom of the dish or tray with the thinner pieces at the top. ALWAYS use a cover to keep away any flies for hygienic purposes.

Hanging the meat
Always hang your meat in a dry, drafty area, free of insects and flies. If flies lay eggs on the meat you will end up with maggots and you can throw your biltong away!

Storing your Biltong
Biltong or smoked foods should be consumed within a week of preparation in order to avoid the possibility of mould, especially during wet and rainy periods or if you live in humid coastal areas.
If you want to keep biltong over an extended period, rather put some pieces into a plastic bag, suck out as much air as possible, seal, and freeze for months.
If mould should occur, it can be removed by wiping it of with a cloth which has been dampened with vinegar.

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Frequently asked questions

Every month we receive many questions from people all over the world. These questions may be about making Biltong or Boerewors but can also be totally unrelated to these subjects.

 


QUESTION

Dear Biltong Team,
I wonder if you can help. I live and work in the middle east where it is practically impossible ( and illegal) to get pork. Is it possible to make boerewors without pork and what could I use as a tasty alternative? I hope you can help

Karen

 


ANSWER

Dear Karen,

Thank you for your email!
We often make Boerewors without Pork. In fact most of last year was “No Pork in the Boeries” year. All we did was to leave out the Pork and only used beef.

A lot of people commented on how this was the best wors we ever made!

Just make sure that your 70/30% meat/fat ratio still applies.

 



QUESTION

Hi Team,

How many cups are there in a gram? Also, where can I get hold of a proper cooking conversion table?

 


ANSWER

The answer to both questions is simple.
We have a very nice cooking converter on the Biltongmakers.Com web site. Just click here to get to it!

 



QUESTION

Now here is one that crops up all the time and perhaps there is someone out there who can help!

As a child growing up in S.A., my father would bring home something he called, “Russian Sausage“. Much to my health conscious mother’s horror he would deep fry this wonderful treat. I recall it to be reddish in color, with a bit or sourness to it. Could you please tell me where I can get some and if it is the correct name.

We have no answer for this and wonder if there could be something similar? Perhaps it is called by a different name?

Anyone out there please help?

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Recipe corner


It is getting towards summer again in the Northern parts of this world and many Potjies will be dusted off, ready to be put to good use.

Here is a very nice Potjiekos recipe.

 

Mexican Chicken Potjie

If you enjoy Mexican food, you’ll not be able to refuse this chicken pot. It’s unique taste is mainly thanks to the mixture of herbs and spices and it’s so filling that nothing extra, besides a nice tossed salad, needs to be served with the pot.
It’s enough for 5 to 6 people and a size 3 pot is recommended.

Ingredients

  • 30ml Cooking oil
  • 2kg Chicken pieces
  • 5 Medium-sized onions, diced
  • 1 Green-chilli, seeded and diced
  • 250ml Water
  • 5 Carrots, peeled and sliced
  • 6 Medium potatoes, peeled and cubed
  • 125ml Uncooked rice
  • 200g Frozen green peas
  • 15 Whole button mushrooms
  • 2 Tomatoes, diced
  • 10ml Dried parsley
  • 5ml Garlic flakes
  • 5ml Lemon pepper
  • 5ml Dried oreganum
  • 2.5ml Ground black-pepper
  • 1.25ml Peri-Peri powder
  • 125ml Dry white wine
  • 30ml Sugar
  • 20ml Salt
  • 15ml Medium curry powder
  • 1 cube Chicken stock, crumbled


Method

  • Heat the oil in the pot and braai the chicken, a few pieces at a time, until golden brown.
  • Remove and brown the onions and chilli until soft.
  • Replace the chicken and add the water.
  • Cover with the lid and allow to simmer for 15 minutes.
  • Layer the veggies and rice as they appear above and sprinkle the herbs and spices on top.
  • Cover with the lid and allow to simmer for another 15 minutes.
  • Mix the wine and the rest of the ingredients and pour over the food.
  • Cover with the lid and allow to simmer for 30 minutes or until the rice is done.
  • Give the pot a good stir before serving and. . . . .

Enjoy!

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People comments


Dear Lo,

The Mini 30kg Biltong cabinet has arrived intact by me in Tavistock, England and is running faultlessly, and producing excellent biltong! We are making so much Biltong there seems to be no time for anything else these days!!

I would like to thank you and the Biltong team for keeping me updated at all times and for being unfailingly courteous and helpful from start to finish. By such efficiency you and your team took the anxiety out of importing the cabinet over such a long distance.

It is good to find such personal service in a world of corporate anonymity.

Thanks again.

Kind regards,

Andrew Leviseur
Jeffreys Bay Biltong Ltd
Tavistock
United Kingdom
a.leviseur@ntlworld.com

(Perhaps all you biltong lovers can now contact Andrew for your so much longed for Biltong!! – Ed)

 



Hi Lo,

WOW !!!

If the Biltong is anywhere near your promptness and helpfulness it is going to be fantastic!
I will let you know how it turned out and am sure to still come back and trouble you with further queries as I start making “Versatile” biltong etc.

Many thanks

Stan Rodkin
PO Box 29157
SANDRINGHAM
2131
Direct Phone: +27 (11) 269-7777
Direct Fax: +27 (11) 269-7877
CellPhone: +27 (82) 904-1777
E-Mail : svr@enf.co.za

 



Hello there,

I am sure Kel knows well that he did not invent this style of biltong box, but merely re-made a very old idea. I have had a box like the one he claims to have invented for at least 20 years.
What do you say to that?

Lindsay Bethlehem
+27 (11) 485-2302
+27 (82) 337-5528


Editors comment

Oops!!

We were caught out there, weren’t we?

Of course we all know that Kel took a very old cardboard biltong box (the one with the light in it) and worked around that idea.
If he had not who would have?
Thanks to Kel’s idea all those people, all over the world craving biltong in the past, can now enjoy it.

Just like you and me.

(Ed)

(All our products are available on the web site www.biltongmakers.com – Ed)

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Around the World


The Saffies Down-Under column
By Craigh Rudolph in Sydney

Well the days are growing shorter and the sun is losing its bite. Summer in Sydney has been a bit kinder than last year with very few bush fires and a little more rain.

But still not enough.

Mandatory water restrictions are in place and the “Water Police” are out in the suburbs trying to catch people who are doing the wrong thing. But how do you stop migrants from the Mediterranean from watering their concrete and paved “gardens.”?
God forbid if they try using a broom to sweep the leaves away. Wasting water is much easier.

Sydney is full of the hype over the Olympic swimming trials. Wonder athletes are putting their best flippers forward to ensure they make the Greece games.
Ian Thorpe has inadvertently put a lot of pressure on a little known swimming colleague. Owing to Ian’s blunder on the starting blocks he was disqualified and, the only way for him to gain qualification for the game in the 400m Freestyle race, would be for Craig Stevens to withdraw and allow Ian Thorpe to take his place.

A bit sad that the youngster could possibly be saddled with the guilt that he could have allowed Ian Thorpe to win another gold medal in an event he has dominated for the past 4 years – watch this space.

Cricket has also finally come to an end (thank goodness) – I am sure they started playing this season about 12 months ago.

It just goes on and on.

There is just the odd mention of the Protea’s against New Zealand. Unfortunately no great heroics from the guys, but then again who ever plays well in a country that has only two months of warm weather every year. Pitches are never going to be dry and fast – one could only call them “putty-pitches” at best.

Fortunately though, three of the four Super Twelve Rugby Teams are holding their own despite the words of wisdom from rugby guru, David Campese.

At the beginning of the year he had written in one of the local Sydney papers that the bottom 5 sides of the competition will be dominated by South African sides and the Waikato Chiefs making up the numbers.

It’s funny you never here any of these so-called professors of the game admit they were wrong and concede any side, other than an Australian side, is playing well.

But I move on.

So with the demise of day-light saving over the last week-end in March, the walks now in the park at the end of a long day at the office are once again in the dark. By the time one gets home through the Sydney traffic and transport system, the day-light is well and truly fast asleep. However it is still wonderful to be able to go for these walks even though it is dark. The bats are still very busy gathering what blossoms and fruit they can steal before the winter weather starts to take its hold.

We have also this past week-end spent our time doing the “un-democratic” forced voting that makes up this Australian Democracy. If you do not vote, you can and will be fined A$100 – but I can understand why they have gone this way – Australia could end up being run by a fool like George Bush.

Long-live democracy!

Sydney has recently also had the Greek festival at Darling Harbour and the tastes and aromas, sites and people were wonderful. The Greek community in Sydney is prosperous and many. It is a delight to watch them live their traditions in a very cosmopolitan way, as many communities do in Sydney. I am in no doubt that in the future there will be a South African Festival of similar proportions as more and more expats make their way to this hospitable country.

Until next quarter, if you haven’t visited Sydney and Australia, it is well worth considering. The food is good and the weather is not that bad either.

Regards

Craig Rudolph

(Thank you so much for your column again Craig. Our readers really enjoy hearing from you! – (Ed)

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Smile a While

A new use for the Biltong Maker
Hi Lo

How about this for a new use for the biltong maker.

We have a couple of Spotted Dikkops (Latin name Burhinus Capensis) which are like large Plovers with a wide head (hence Dik Kop) which hatched two babies a few weeks ago.
They are night birds and run around our lawn at night chasing insects, but often don’t look where they are running.

During the day on Thursday I saw the two parents standing at the edge of our swimming pool staring at the water, so I went to investigate. One of the babies had fallen into the pool and was drowning, but I lifted it out, held it upside down by the legs to let the water drain out of its lungs and then gave it artificial respiration (gently, so that I did not crack its fragile ribs).

The two parents, which are usually very aggressive when anyone gets near their babies, just sat quietly on the grass watching what I was doing.
The baby eventually gave a few coughs and then started breathing normally. As it was very wet I tried drying it with my handkerchief, but it was still damp and was starting to shiver. I then phoned our animal rescue society to ask what else I should do. They said I must dry the bird gently with a soft towel and then put it under a lamp to warm up and dry out.

Of course, the bird would not sit still (it has very long, strong legs) and I did not have a cardboard box and lamp readily available, so I thought of the biltong maker!

I put a thin cloth at the bottom so that its feet would not get burnt, put the bird inside, put the lid on to stop it from jumping out, put a paint tin on top to keep the perforated lid on, then switched the maker on.
After about 15 minutes in the warm draught the baby bird had dried out sufficiently (I did not want to roast it alive!) so I took it out into the garden and handed it back to its parents. They all then went happily running back into the bushes, squawking merrily.

I am glad to say that today, after 5 days the baby bird is alive and healthy, back to normal!

Of course, I had to strip my biltong maker completely and clean it thoroughly with a disinfectant to get rid of any germs and the smell!

Kind regards

Bruce

Bruce Prescott
TRI (Pty) Ltd
South Africa
Tel: +27 (11) 463-3100
Fax: +27 (11) 463-3133
prescott@telkomsa.net

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The Sporty Column

Rugby

Butch’s perfect 10 in Bok form book

March 31, 2004
By Stephen Nell
(Cape Times rugby writer, convenor)

If the Super 12 form book is anything to go by, Sharks star Butch James will be wearing the Springbok No 10 jersey against Ireland in Bloemfontein on June 12.

James was a unanimous choice at flyhalf when a Cape Times rugby panel picked a South African Form XV at the halfway mark of the tournament.

The panellists – Mercury rugby scribe Mike Greenaway, former Springbok centre Brendan Venter and I – concentrated on current form.

The teams we picked did not take historic form or natural talent into account.

‘I want a flyhalf who can dictate like Derick’ It’s for this reason that Derick Hougaard finds himself out in the cold, and it will be interesting to see how Springbok coach Jake White manages the flyhalf situation.

Hougaard has been a non-entity on attack and will continue to be while he stands so deep.

But Venter made the point in our discussions that he would have no hesitation in picking the Bulls halfback pair of Fourie du Preez and Hougaard ahead of the Sharks’ Craig Davidson and James if he had to pick a Springbok team on the spot.

“If we want to move forward in the long term, we need a flyhalf who can run the show,” said Venter. “Butch is playing as well as he can. He’s trying hard to defend the right way, passing well and kicking miles out of hand. But I want a flyhalf who can dictate like Derick … He’s a general.”

Venter said Hougaard’s shortcomings would simply have to be addressed through coaching. “Derick is no threat on attack, so they will have to work on his positional play. He’s an explosive little character, but he’s standing too deep and far behind the scrum.”

With those deficiencies removed, Du Preez is likely to be the man on his inside. “Derick has the potential to make South Africa the best team in the world. He can kick the ball 70 metres,” said Venter.

“Fourie also has everything. He kicks the ball a mile into the air, and if you have a kicking game with those two, you will annihilate opponents.

“When you pick Fourie and Derick, you are going to play a certain style. The moment you play Bolla Conradie at scrumhalf, you have to pick another flyhalf, maybe André Pretorius. The bad news is that it doesn’t win a lot of Tests.”

At centre, the Stormers duo of De Wet Barry and Marius Joubert are wearing undisputed crowns. There have been noises about Bulls No 12 Ettienne Botha, but he was put in his place in their 25-11 defeat to the Stormers.

Indeed, derby matches of such magnitude have a way of showing who is who in the pecking order, so it’s a mystery as to why they are always being talked down by Springbok coaches.

Piet Krause was being written up as the next great Springbok loose forward – until he ran into Corné Krige, who has already retired from international rugby.

Some players may perform well at Super 12 level, but simply do not have the ability to take the step up. Krause belongs in that category. Conversely, the feeling persists that Hougaard has the ability to achieve that and an adjustment or two will make a big difference.

We were unanimous that Breyton Paulse and Ashwin Willemse have been the best South African wings. Willemse has enjoyed the occasional flash of brilliance in a dreadful Cats team and just shades the Sharks’ Henno Mentz.

At lock, all three panellists have credited AJ Venter for sparking the Sharks pack. He has physical presence and plays a big role in giving them forward momentum.

We were also unanimous that Luke Watson has been the form openside flank. Whether Watson’s cause is a lost one due to White’s insistence that Schalk Burger should play as a fetcher remains to be seen.

At loosehead prop, there has been none better than Stormers man Daan Human. He has been strong at the scrums and busy in the loose. It’s time to stop clinging to the memory of Os du Randt’s exploits in the mid-1990s. We are already heading into the mid-2000s.

Brent Russell has not stood out for any of the panellists when it came to picking a fullback. He scored a magnificent try against the Highlanders, but was poor for most of the game as he shied away from physical contact. Gaffie du Toit beat Werner Greeff by two votes to one.

At hooker, all three panellists have picked newly appointed Springbok captain John Smit, but he will have to maintain his form to fend off Bulls duo Gary Botha and Danie Coetzee.

Another unanimous choice was that of Bulls No 8 Anton Leonard. However, he will probably fall away when it comes to assessing Test-match qualities. The Stormers and Sharks dominate our South Africa Form XV, with Willemse the sole Cats player.

Clearly André Markgraaff, Allister Coetzee and White have some tough calls to make, especially as the multitude of talent in the Cats region with players such as Jaque Fourie and Juan Smith cannot simply be overlooked.

Panellists’ Teams (In the order No 1-15)

Stephen Nell
(Cape Times rugby writer, convenor)

  • Daan Human (Stormers)
  • John Smit (Sharks)
  • Eddie Andrews (Stormers)
  • AJ Venter (Sharks)
  • Victor Matfield (Bulls)
  • Luke Watson (Sharks)
  • Jacques Cronjé (Bulls)
  • Anton Leonard (Bulls)
  • Craig Davidson (Sharks)
  • Butch James (Sharks)
  • Ashwin Willemse (Cats)
  • De Wet Barry (Stormers)
  • Marius Joubert (Stormers)
  • Breyton Paulse (Stormers)
  • Gaffie du Toit (Stormers)

Breakdown:
Stormers 6, Sharks 5, Bulls 3, Cats 1.



Brendan Venter
(Former Springbok centre and London Irish coach)

  • Daan Human (Stormers)
  • John Smit (Sharks)
  • Eddie Andrews (Stormers)
  • AJ Venter (Sharks)
  • Selborne Boome (Stormers)
  • Luke Watson (Sharks)
  • Schalk Burger (Stormers)
  • Anton Leonard (Bulls)
  • Craig Davidson (Sharks)
  • Butch James (Sharks)
  • Ashwin Willemse (Cats)
  • De Wet Barry (Stormers)
  • Marius Joubert (Stormers)
  • Breyton Paulse (Stormers)
  • Gaffie du Toit (Stormers).

Breakdown:
Stormers 8, Sharks 5, Bulls 1, Cats 1.



Mike Greenaway
(Mercury rugby writer)

  • Daan Human (Stormers)
  • John Smit (Sharks)
  • BJ Botha (Sharks)
  • AJ Venter (Sharks)
  • Victor Matfield (Bulls)
  • Luke Watson (Sharks)
  • Jacques Cronjé (Bulls)
  • Anton Leonard (Bulls)
  • Craig Davidson (Sharks)
  • Butch James (Sharks)
  • Ashwin Willemse (Cats)
  • De Wet Barry (Stormers)
  • Marius Joubert (Stormers)
  • Breyton Paulse (Stormers)
  • Werner Greeff (Stormers)

Breakdown:
Sharks 6, Stormers 5, Bulls 3, Cats 1.

(This article was originally published on page 17 of The Cape Times on March 31, 2004)

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The Competition

The winner of the March Competition

We certainly had some people ripping the bottom out of our invitation that you can enter as many times as you like.
A couple of people must have programmed their systems in such a way that they kept on sending in entries all day and all night.

The idea of the competition is that it is a fun thing and everybody should have a fair chance to win. In the end it is the computer that chooses the winner.

So, let’s keep it a fun thing and not misuse it.

The winner of the March competition is Charles Cook from Kelvin in Sandton, Johannesburg. It is not often that we have a South African winner and we look forward to hearing from Charles what his friends have to say about his newly acquired Braai Utensil Kit.

Congratulations Charles, your Braai Utensil Kit is on its way to you!

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 link on our home page or by clicking here
  • All prizes are sent to the winner free of charge.

 

The prize for the April Competition

The winner for the competition for April will receive one of our Manual Semi-Industrial Biltong Cutters (See the picture on the competition page).
This cutter makes it very easy to slice or shred your biltong.

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winner of all competitions is notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

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A free Biltong Maker!

It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of the newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and directly due to your efforts you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

(We received a lot of referrals during February and March and would like to thank all those who went to the trouble – Ed)

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Budget account

If you are really aching for a nice piece of Billies and the funds are a bit tight don’t despair!

We realize that with a very strong South African currency at the moment the prices have gone through the roof.

So we made a plan!

With our secure on-line payment facility through WorldPay (Bank of Scotland) you can also order your very own Home Biltong maker on your budget account.

You can then pay over 12 or 24 months as you wish.

With a bit of entrepreneurship you could start making Biltong and sell it to meet the monthly re-payments!
So, if you hesitated in the past you can now go to www.biltongmakers.com and follow the shopping mall link. It’s as easy as that!

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Let’s hear from you!

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!

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Boerewors in the Benelux

The time has come and this month we will be making our first batches of Boerewors.

Click to me me biggerSince our little reminder during March we have already received many advance orders especially for the 10th year anniversay of the Freedom Day Celebrations at the end of the month. It might be an idea to have a look at what you are planning and let us know well in advance what quantities you will need.

Better safe than sorry!!

We have decided to try to keep the price at € 7.50 per kilogram for as long as possible this year. No promises though, we never know what the abattoir will charge next!
It might be interesting to keep in mind that we also do Boerewors rolls, Potjiekos for up to 100 people and Lamb-on-the-Spit for functions. So if you are planning anything please let us know?
More about that soon.

Interested parties can mail us at info@biltongmakers.com for details or phone us at +32 (16) 53.96.25.

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Potjie Pots in the Benelux

Click to me me biggerWe have a couple of size 3 and 4 Potjie Pots as well as some Gas Burners in stock in Belgium.

The burners are ideal for these size Potjies and will save a lot of hassle as far as the making of a fire is concerned.

The real and only way to create some “ambiance” is of course to have a real fire but for those people who are in a hurry this is ideal!

For those who are interested please call us at +32 (16) 53.96.25

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Previous issues of this Newsletter


You can click on the links below to view some of the previous issues of our newsletter.

September 2003
October 2003
November 2003
December 2003
Jan/Feb 2004
March 2004


Subscribing and unsubscribing
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You can be included in this newsletter by clicking on the following link.
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March 2004

The Newsletter
April 2004

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic link. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it

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From the editor

Keerbergen
Belgium
April 1, 2004

Outside it can still be somber and cold. The noise of a windy March rain shower and the hail stones against the window don’t exactly point to the fact that spring is on the way.

And still!

When we, in between the rain showers, take a nice long walk, we can hear the happy “wietoewiet” from a couple of Kieviten.

Hearing that we know that spring can’t be far away!

The coming back of the Kievit heralds the start of the spring in the Low Lands.

There is this tradition in some of the northern provinces of Holland that once the first Kievit egg is found, spring has officially arrived. The person who finds this egg takes it to the Town hall where it is, with much ceremony, handed to the Queen’s representative of the province.

Well, it is so far!

The egg has been found and handed over, the trees and bushes are full of blossoms and the tulips, crocuses and a host of other flowers are adorning every garden you see. Our alarm clock is packed away because we are once again woken up with the birds singing in the trees outside our bedroom window.

I am looking forward to getting into the garden and start making it shipshape for the coming months.

All the old leaves from last year, all the branches that came of the trees during the winter and a host of other things have to be cleaned and taken away. The lawn (moss) has to be mowed, the driveway cleaned and the tables and chairs put back in the garden.

Even the cats (Miss Muffett and Mr Woolly) know that they can now stay out all night long, much to June’s horror!

Although we prefer the winter to the summer, this winter has been a long one. Towards February and March you really want it to be over with and wish for some warm sunshine on your body.

Last Sunday we changed to summer time and set our clocks forward by one hour. Strange to think that somehow you lost a whole hour of your life! They just took it! Resetting the clock is quite a job. You try to do this; clocks, watches, car clocks, mobile phones, microwaves, central heating, alarm clocks etc. etc. etc.
We had 17 in all!

With the summer on its way so is the new Boerewors season. Harry, our friendly butcher has been warned that we will be there full force for the next couple of Thursdays to make several fresh batches!

Last weekend Derek and Jeanine invited us to join them, the boys and Jeanine’s father Vic, in a little cottage in the Ardennen they had organized for the weekend. So, off we went on Saturday morning. All along the E314 and E25 to Liege and near a little town called Petites Tailles, just 50km north of Bastogne in the east of the country. It was lovely. A lot of fresh air and very cold! That did not bother us however because inside we had this huge open fire place, almost the size of a small room, that kept us nice and warm. Click to see me big!

It was nice to get away a bit and just to relax and do nothing.

Nice long walks with the boys through the forests and lots of boeries for supper and breakfast!

On the Sunday we drove into Bastogne where we visited the war museum from the second world war.
It is amazing how little one knows of what went on in Belgium during the war. There it was, all laid out, the whole history of “The battle of the Bulge”!
Between December 16, 1944 and late January 1945, 100 000 Germans and 80 000 Americans died in that part of the world. The Americans prevailed.

What a lot of history there is to be seen all over!

Coming back home we discovered that I had left the garage door wide open and the lights on! But, this is Belgium so everything was quite safe!
Derek left his back door wide open!

Well, it’s time to go.

I hope you all have a wonderful month and I’ll be back again in May.

Till next month,

Lo

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Points to Ponder

  • Conflict is inevitable, the source of all growth, and an absolute necessity if one is to be alive
  • There is nothing either good or bad, but thinking makes it so
  • What a piece of bread looks like depends on whether you are hungry or not
  • A world ends when its metaphor has died
  • Life is a swallow, theory a snail
  • What I kept, I lost. What I had, I spent. What I gave, I kept
  • In every circumstance of life, always strive to combine the useful with the agreeable

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They got it wrong!

Golf was invented in Scotland
Though a good Scot would contest it, there is some doubt about the generally accepted belief that golf was a Scottish invention. A form of the game has been knocking around the world for centuries.

The Romans had a sport called paganica, played with a bent stick and a leather ball filled with feathers, which is believed to have developed into golf.

There is also the ancient Dutch game of kolven, similar in name and technique to golf and often played on ice.

Still, there is no question that golf has been played in Scotland for a very long time.

A statue of King James II of Scotland, dated 1457, demanded that “fute-ball and golfe be utterly cryed down”. Presumably this was so that his subjects could spend their spare time in training for war!
A later King, James IV of Scotland (1488-1513), is probably the first authentically recorded golfer. His records included several entries for “golf clubbis and ballis”.

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Our Home Biltong Makers

A major restructuring
Due to the continuous long lead-time for the shipping of our Home Biltong Makers we are presently undertaking a major restructuring program. Once completed, the normal lead-time of around 14 days will then be reduced to a maximum of seven days.

This restructuring has become necessary due to the continued and unbelievable support from our customers across the world!

So, to those people who waited a relatively long time for their orders to arrive our sincere apologies. To those people who are still waiting for their orders; it will be there soon. We are working day and night to complete the shipping of all outstanding orders. Please bear with us.

The bottom line is that we never really expected so many people, all over the world, wanting to make their own Biltong.

Details of the Traditional 2kg Biltong Maker can be found here.
Details on the RNA-5kg machine can be found by clicking on this link.

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This month’s special offer

Freebies, Freebies, Freebies!!!


During the month of April we are giving away a number of Freebies with every Biltong Maker purchased!

  • A free packet Nice ‘n Spicy BOBOTIE Spices, complete with the full recipe on the back of the packet. Have a look at our Nice ‘n Spicy page by clicking here
  • In addition to the Bobotie spice you will also receive 20 free special Biltong storage bags with your Hbm order.

And…..
Our famous Safari Biltong Spice will only cost you R 55.00 per 500 gram during the whole month of April!!
That is a massive saving of R 20.00 on every 500 gram of spice you buy!!

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Tip of the month

Some tips about the meat for Biltong



Every day we get asked what type of meat should be used to make Biltong, how to cut it, how to store it. . . . . . . . .

Here are some of the answers.

The Meat
Biltong can be made from virtually any meat or venison, but remember, the better the cut and grade of the meat, the better the Biltong!

Silverside is perfect.
This cut of meat is called by many different names all over the world but it can be recognized by the “silvery” shine on the meat. It is part of the hind quarter of the beast.

Always use freshly cut meat. If at all possible do not use vacuum sealed meat.
Always slice the meat with the grain and use a very sharp knife for best results.

Slicing the meat
This is very important. The thicker the meat the longer it takes to dry. Aim for slices of anything up to 1cm in thickness.
Careful now, this needs a bit of concentration. While slicing, one inevitably tends to end up with the bottom of the strip being much thicker than the top. It is not like slicing bread! The trick is to start slicing thinly, and to carry on slicing till the strip of meat falls away. Do not hack at the meat, then stop to assess your progress, and slice further. You will end up with unattractive strips of meat covered in nicks and cuts.

Marinading the meat
When marinading the meat always put the thicker pieces at the bottom of the dish or tray with the thinner pieces at the top. ALWAYS use a cover to keep away any flies for hygienic purposes.

Hanging the meat
Always hang your meat in a dry, drafty area, free of insects and flies. If flies lay eggs on the meat you will end up with maggots and you can throw your biltong away!

Storing your Biltong
Biltong or smoked foods should be consumed within a week of preparation in order to avoid the possibility of mould, especially during wet and rainy periods or if you live in humid coastal areas.
If you want to keep biltong over an extended period, rather put some pieces into a plastic bag, suck out as much air as possible, seal, and freeze for months.
If mould should occur, it can be removed by wiping it of with a cloth which has been dampened with vinegar.

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Frequently asked questions

Every month we receive many questions from people all over the world. These questions may be about making Biltong or Boerewors but can also be totally unrelated to these subjects.

 


QUESTION

Dear Biltong Team,
I wonder if you can help. I live and work in the middle east where it is practically impossible ( and illegal) to get pork. Is it possible to make boerewors without pork and what could I use as a tasty alternative? I hope you can help

Karen

 


ANSWER

Dear Karen,

Thank you for your email!
We often make Boerewors without Pork. In fact most of last year was “No Pork in the Boeries” year. All we did was to leave out the Pork and only used beef.

A lot of people commented on how this was the best wors we ever made!

Just make sure that your 70/30% meat/fat ratio still applies.

 



QUESTION

Hi Team,

How many cups are there in a gram? Also, where can I get hold of a proper cooking conversion table?

 


ANSWER

The answer to both questions is simple.
We have a very nice cooking converter on the Biltongmakers.Com web site. Just click here to get to it!

 



QUESTION

Now here is one that crops up all the time and perhaps there is someone out there who can help!

As a child growing up in S.A., my father would bring home something he called, “Russian Sausage“. Much to my health conscious mother’s horror he would deep fry this wonderful treat. I recall it to be reddish in color, with a bit or sourness to it. Could you please tell me where I can get some and if it is the correct name.

We have no answer for this and wonder if there could be something similar? Perhaps it is called by a different name?

Anyone out there please help?

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Recipe corner


It is getting towards summer again in the Northern parts of this world and many Potjies will be dusted off, ready to be put to good use.

Here is a very nice Potjiekos recipe.

 

Mexican Chicken Potjie

If you enjoy Mexican food, you’ll not be able to refuse this chicken pot. It’s unique taste is mainly thanks to the mixture of herbs and spices and it’s so filling that nothing extra, besides a nice tossed salad, needs to be served with the pot.
It’s enough for 5 to 6 people and a size 3 pot is recommended.

Ingredients

  • 30ml Cooking oil
  • 2kg Chicken pieces
  • 5 Medium-sized onions, diced
  • 1 Green-chilli, seeded and diced
  • 250ml Water
  • 5 Carrots, peeled and sliced
  • 6 Medium potatoes, peeled and cubed
  • 125ml Uncooked rice
  • 200g Frozen green peas
  • 15 Whole button mushrooms
  • 2 Tomatoes, diced
  • 10ml Dried parsley
  • 5ml Garlic flakes
  • 5ml Lemon pepper
  • 5ml Dried oreganum
  • 2.5ml Ground black-pepper
  • 1.25ml Peri-Peri powder
  • 125ml Dry white wine
  • 30ml Sugar
  • 20ml Salt
  • 15ml Medium curry powder
  • 1 cube Chicken stock, crumbled


Method

  • Heat the oil in the pot and braai the chicken, a few pieces at a time, until golden brown.
  • Remove and brown the onions and chilli until soft.
  • Replace the chicken and add the water.
  • Cover with the lid and allow to simmer for 15 minutes.
  • Layer the veggies and rice as they appear above and sprinkle the herbs and spices on top.
  • Cover with the lid and allow to simmer for another 15 minutes.
  • Mix the wine and the rest of the ingredients and pour over the food.
  • Cover with the lid and allow to simmer for 30 minutes or until the rice is done.
  • Give the pot a good stir before serving and. . . . .

Enjoy!

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People comments


Dear Lo,

The Mini 30kg Biltong cabinet has arrived intact by me in Tavistock, England and is running faultlessly, and producing excellent biltong! We are making so much Biltong there seems to be no time for anything else these days!!

I would like to thank you and the Biltong team for keeping me updated at all times and for being unfailingly courteous and helpful from start to finish. By such efficiency you and your team took the anxiety out of importing the cabinet over such a long distance.

It is good to find such personal service in a world of corporate anonymity.

Thanks again.

Kind regards,

Andrew Leviseur
Jeffreys Bay Biltong Ltd
Tavistock
United Kingdom
a.leviseur@ntlworld.com

(Perhaps all you biltong lovers can now contact Andrew for your so much longed for Biltong!! – Ed)

 



Hi Lo,

WOW !!!

If the Biltong is anywhere near your promptness and helpfulness it is going to be fantastic!
I will let you know how it turned out and am sure to still come back and trouble you with further queries as I start making “Versatile” biltong etc.

Many thanks

Stan Rodkin
PO Box 29157
SANDRINGHAM
2131
Direct Phone: +27 (11) 269-7777
Direct Fax: +27 (11) 269-7877
CellPhone: +27 (82) 904-1777
E-Mail : svr@enf.co.za

 



Hello there,

I am sure Kel knows well that he did not invent this style of biltong box, but merely re-made a very old idea. I have had a box like the one he claims to have invented for at least 20 years.
What do you say to that?

Lindsay Bethlehem
+27 (11) 485-2302
+27 (82) 337-5528


Editors comment

Oops!!

We were caught out there, weren’t we?

Of course we all know that Kel took a very old cardboard biltong box (the one with the light in it) and worked around that idea.
If he had not who would have?
Thanks to Kel’s idea all those people, all over the world craving biltong in the past, can now enjoy it.

Just like you and me.

(Ed)

(All our products are available on the web site www.biltongmakers.com – Ed)

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Around the World


The Saffies Down-Under column
By Craigh Rudolph in Sydney

Well the days are growing shorter and the sun is losing its bite. Summer in Sydney has been a bit kinder than last year with very few bush fires and a little more rain.

But still not enough.

Mandatory water restrictions are in place and the “Water Police” are out in the suburbs trying to catch people who are doing the wrong thing. But how do you stop migrants from the Mediterranean from watering their concrete and paved “gardens.”?
God forbid if they try using a broom to sweep the leaves away. Wasting water is much easier.

Sydney is full of the hype over the Olympic swimming trials. Wonder athletes are putting their best flippers forward to ensure they make the Greece games.
Ian Thorpe has inadvertently put a lot of pressure on a little known swimming colleague. Owing to Ian’s blunder on the starting blocks he was disqualified and, the only way for him to gain qualification for the game in the 400m Freestyle race, would be for Craig Stevens to withdraw and allow Ian Thorpe to take his place.

A bit sad that the youngster could possibly be saddled with the guilt that he could have allowed Ian Thorpe to win another gold medal in an event he has dominated for the past 4 years – watch this space.

Cricket has also finally come to an end (thank goodness) – I am sure they started playing this season about 12 months ago.

It just goes on and on.

There is just the odd mention of the Protea’s against New Zealand. Unfortunately no great heroics from the guys, but then again who ever plays well in a country that has only two months of warm weather every year. Pitches are never going to be dry and fast – one could only call them “putty-pitches” at best.

Fortunately though, three of the four Super Twelve Rugby Teams are holding their own despite the words of wisdom from rugby guru, David Campese.

At the beginning of the year he had written in one of the local Sydney papers that the bottom 5 sides of the competition will be dominated by South African sides and the Waikato Chiefs making up the numbers.

It’s funny you never here any of these so-called professors of the game admit they were wrong and concede any side, other than an Australian side, is playing well.

But I move on.

So with the demise of day-light saving over the last week-end in March, the walks now in the park at the end of a long day at the office are once again in the dark. By the time one gets home through the Sydney traffic and transport system, the day-light is well and truly fast asleep. However it is still wonderful to be able to go for these walks even though it is dark. The bats are still very busy gathering what blossoms and fruit they can steal before the winter weather starts to take its hold.

We have also this past week-end spent our time doing the “un-democratic” forced voting that makes up this Australian Democracy. If you do not vote, you can and will be fined A$100 – but I can understand why they have gone this way – Australia could end up being run by a fool like George Bush.

Long-live democracy!

Sydney has recently also had the Greek festival at Darling Harbour and the tastes and aromas, sites and people were wonderful. The Greek community in Sydney is prosperous and many. It is a delight to watch them live their traditions in a very cosmopolitan way, as many communities do in Sydney. I am in no doubt that in the future there will be a South African Festival of similar proportions as more and more expats make their way to this hospitable country.

Until next quarter, if you haven’t visited Sydney and Australia, it is well worth considering. The food is good and the weather is not that bad either.

Regards

Craig Rudolph

(Thank you so much for your column again Craig. Our readers really enjoy hearing from you! – (Ed)

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Smile a While

A new use for the Biltong Maker
Hi Lo

How about this for a new use for the biltong maker.

We have a couple of Spotted Dikkops (Latin name Burhinus Capensis) which are like large Plovers with a wide head (hence Dik Kop) which hatched two babies a few weeks ago.
They are night birds and run around our lawn at night chasing insects, but often don’t look where they are running.

During the day on Thursday I saw the two parents standing at the edge of our swimming pool staring at the water, so I went to investigate. One of the babies had fallen into the pool and was drowning, but I lifted it out, held it upside down by the legs to let the water drain out of its lungs and then gave it artificial respiration (gently, so that I did not crack its fragile ribs).

The two parents, which are usually very aggressive when anyone gets near their babies, just sat quietly on the grass watching what I was doing.
The baby eventually gave a few coughs and then started breathing normally. As it was very wet I tried drying it with my handkerchief, but it was still damp and was starting to shiver. I then phoned our animal rescue society to ask what else I should do. They said I must dry the bird gently with a soft towel and then put it under a lamp to warm up and dry out.

Of course, the bird would not sit still (it has very long, strong legs) and I did not have a cardboard box and lamp readily available, so I thought of the biltong maker!

I put a thin cloth at the bottom so that its feet would not get burnt, put the bird inside, put the lid on to stop it from jumping out, put a paint tin on top to keep the perforated lid on, then switched the maker on.
After about 15 minutes in the warm draught the baby bird had dried out sufficiently (I did not want to roast it alive!) so I took it out into the garden and handed it back to its parents. They all then went happily running back into the bushes, squawking merrily.

I am glad to say that today, after 5 days the baby bird is alive and healthy, back to normal!

Of course, I had to strip my biltong maker completely and clean it thoroughly with a disinfectant to get rid of any germs and the smell!

Kind regards

Bruce

Bruce Prescott
TRI (Pty) Ltd
South Africa
Tel: +27 (11) 463-3100
Fax: +27 (11) 463-3133
prescott@telkomsa.net

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The Sporty Column

Rugby

Butch’s perfect 10 in Bok form book

March 31, 2004
By Stephen Nell
(Cape Times rugby writer, convenor)

If the Super 12 form book is anything to go by, Sharks star Butch James will be wearing the Springbok No 10 jersey against Ireland in Bloemfontein on June 12.

James was a unanimous choice at flyhalf when a Cape Times rugby panel picked a South African Form XV at the halfway mark of the tournament.

The panellists – Mercury rugby scribe Mike Greenaway, former Springbok centre Brendan Venter and I – concentrated on current form.

The teams we picked did not take historic form or natural talent into account.

‘I want a flyhalf who can dictate like Derick’ It’s for this reason that Derick Hougaard finds himself out in the cold, and it will be interesting to see how Springbok coach Jake White manages the flyhalf situation.

Hougaard has been a non-entity on attack and will continue to be while he stands so deep.

But Venter made the point in our discussions that he would have no hesitation in picking the Bulls halfback pair of Fourie du Preez and Hougaard ahead of the Sharks’ Craig Davidson and James if he had to pick a Springbok team on the spot.

“If we want to move forward in the long term, we need a flyhalf who can run the show,” said Venter. “Butch is playing as well as he can. He’s trying hard to defend the right way, passing well and kicking miles out of hand. But I want a flyhalf who can dictate like Derick … He’s a general.”

Venter said Hougaard’s shortcomings would simply have to be addressed through coaching. “Derick is no threat on attack, so they will have to work on his positional play. He’s an explosive little character, but he’s standing too deep and far behind the scrum.”

With those deficiencies removed, Du Preez is likely to be the man on his inside. “Derick has the potential to make South Africa the best team in the world. He can kick the ball 70 metres,” said Venter.

“Fourie also has everything. He kicks the ball a mile into the air, and if you have a kicking game with those two, you will annihilate opponents.

“When you pick Fourie and Derick, you are going to play a certain style. The moment you play Bolla Conradie at scrumhalf, you have to pick another flyhalf, maybe André Pretorius. The bad news is that it doesn’t win a lot of Tests.”

At centre, the Stormers duo of De Wet Barry and Marius Joubert are wearing undisputed crowns. There have been noises about Bulls No 12 Ettienne Botha, but he was put in his place in their 25-11 defeat to the Stormers.

Indeed, derby matches of such magnitude have a way of showing who is who in the pecking order, so it’s a mystery as to why they are always being talked down by Springbok coaches.

Piet Krause was being written up as the next great Springbok loose forward – until he ran into Corné Krige, who has already retired from international rugby.

Some players may perform well at Super 12 level, but simply do not have the ability to take the step up. Krause belongs in that category. Conversely, the feeling persists that Hougaard has the ability to achieve that and an adjustment or two will make a big difference.

We were unanimous that Breyton Paulse and Ashwin Willemse have been the best South African wings. Willemse has enjoyed the occasional flash of brilliance in a dreadful Cats team and just shades the Sharks’ Henno Mentz.

At lock, all three panellists have credited AJ Venter for sparking the Sharks pack. He has physical presence and plays a big role in giving them forward momentum.

We were also unanimous that Luke Watson has been the form openside flank. Whether Watson’s cause is a lost one due to White’s insistence that Schalk Burger should play as a fetcher remains to be seen.

At loosehead prop, there has been none better than Stormers man Daan Human. He has been strong at the scrums and busy in the loose. It’s time to stop clinging to the memory of Os du Randt’s exploits in the mid-1990s. We are already heading into the mid-2000s.

Brent Russell has not stood out for any of the panellists when it came to picking a fullback. He scored a magnificent try against the Highlanders, but was poor for most of the game as he shied away from physical contact. Gaffie du Toit beat Werner Greeff by two votes to one.

At hooker, all three panellists have picked newly appointed Springbok captain John Smit, but he will have to maintain his form to fend off Bulls duo Gary Botha and Danie Coetzee.

Another unanimous choice was that of Bulls No 8 Anton Leonard. However, he will probably fall away when it comes to assessing Test-match qualities. The Stormers and Sharks dominate our South Africa Form XV, with Willemse the sole Cats player.

Clearly André Markgraaff, Allister Coetzee and White have some tough calls to make, especially as the multitude of talent in the Cats region with players such as Jaque Fourie and Juan Smith cannot simply be overlooked.

Panellists’ Teams (In the order No 1-15)

Stephen Nell
(Cape Times rugby writer, convenor)

  • Daan Human (Stormers)
  • John Smit (Sharks)
  • Eddie Andrews (Stormers)
  • AJ Venter (Sharks)
  • Victor Matfield (Bulls)
  • Luke Watson (Sharks)
  • Jacques Cronjé (Bulls)
  • Anton Leonard (Bulls)
  • Craig Davidson (Sharks)
  • Butch James (Sharks)
  • Ashwin Willemse (Cats)
  • De Wet Barry (Stormers)
  • Marius Joubert (Stormers)
  • Breyton Paulse (Stormers)
  • Gaffie du Toit (Stormers)

Breakdown:
Stormers 6, Sharks 5, Bulls 3, Cats 1.



Brendan Venter
(Former Springbok centre and London Irish coach)

  • Daan Human (Stormers)
  • John Smit (Sharks)
  • Eddie Andrews (Stormers)
  • AJ Venter (Sharks)
  • Selborne Boome (Stormers)
  • Luke Watson (Sharks)
  • Schalk Burger (Stormers)
  • Anton Leonard (Bulls)
  • Craig Davidson (Sharks)
  • Butch James (Sharks)
  • Ashwin Willemse (Cats)
  • De Wet Barry (Stormers)
  • Marius Joubert (Stormers)
  • Breyton Paulse (Stormers)
  • Gaffie du Toit (Stormers).

Breakdown:
Stormers 8, Sharks 5, Bulls 1, Cats 1.



Mike Greenaway
(Mercury rugby writer)

  • Daan Human (Stormers)
  • John Smit (Sharks)
  • BJ Botha (Sharks)
  • AJ Venter (Sharks)
  • Victor Matfield (Bulls)
  • Luke Watson (Sharks)
  • Jacques Cronjé (Bulls)
  • Anton Leonard (Bulls)
  • Craig Davidson (Sharks)
  • Butch James (Sharks)
  • Ashwin Willemse (Cats)
  • De Wet Barry (Stormers)
  • Marius Joubert (Stormers)
  • Breyton Paulse (Stormers)
  • Werner Greeff (Stormers)

Breakdown:
Sharks 6, Stormers 5, Bulls 3, Cats 1.

(This article was originally published on page 17 of The Cape Times on March 31, 2004)

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The Competition

The winner of the March Competition

We certainly had some people ripping the bottom out of our invitation that you can enter as many times as you like.
A couple of people must have programmed their systems in such a way that they kept on sending in entries all day and all night.

The idea of the competition is that it is a fun thing and everybody should have a fair chance to win. In the end it is the computer that chooses the winner.

So, let’s keep it a fun thing and not misuse it.

The winner of the March competition is Charles Cook from Kelvin in Sandton, Johannesburg. It is not often that we have a South African winner and we look forward to hearing from Charles what his friends have to say about his newly acquired Braai Utensil Kit.

Congratulations Charles, your Braai Utensil Kit is on its way to you!

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 link on our home page or by clicking here
  • All prizes are sent to the winner free of charge.

 

The prize for the April Competition

The winner for the competition for April will receive one of our Manual Semi-Industrial Biltong Cutters (See the picture on the competition page).
This cutter makes it very easy to slice or shred your biltong.

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winner of all competitions is notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

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A free Biltong Maker!

It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of the newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and directly due to your efforts you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

(We received a lot of referrals during February and March and would like to thank all those who went to the trouble – Ed)

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Budget account

If you are really aching for a nice piece of Billies and the funds are a bit tight don’t despair!

We realize that with a very strong South African currency at the moment the prices have gone through the roof.

So we made a plan!

With our secure on-line payment facility through WorldPay (Bank of Scotland) you can also order your very own Home Biltong maker on your budget account.

You can then pay over 12 or 24 months as you wish.

With a bit of entrepreneurship you could start making Biltong and sell it to meet the monthly re-payments!
So, if you hesitated in the past you can now go to www.biltongmakers.com and follow the shopping mall link. It’s as easy as that!

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Let’s hear from you!

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!

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Boerewors in the Benelux

The time has come and this month we will be making our first batches of Boerewors.

Click to me me biggerSince our little reminder during March we have already received many advance orders especially for the 10th year anniversay of the Freedom Day Celebrations at the end of the month. It might be an idea to have a look at what you are planning and let us know well in advance what quantities you will need.

Better safe than sorry!!

We have decided to try to keep the price at € 7.50 per kilogram for as long as possible this year. No promises though, we never know what the abattoir will charge next!
It might be interesting to keep in mind that we also do Boerewors rolls, Potjiekos for up to 100 people and Lamb-on-the-Spit for functions. So if you are planning anything please let us know?
More about that soon.

Interested parties can mail us at info@biltongmakers.com for details or phone us at +32 (16) 53.96.25.

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Potjie Pots in the Benelux

Click to me me biggerWe have a couple of size 3 and 4 Potjie Pots as well as some Gas Burners in stock in Belgium.

The burners are ideal for these size Potjies and will save a lot of hassle as far as the making of a fire is concerned.

The real and only way to create some “ambiance” is of course to have a real fire but for those people who are in a hurry this is ideal!

For those who are interested please call us at +32 (16) 53.96.25

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Previous issues of this Newsletter


You can click on the links below to view some of the previous issues of our newsletter.

September 2003
October 2003
November 2003
December 2003
Jan/Feb 2004
March 2004


Subscribing and unsubscribing
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March 2004

The Newsletter
March 2004

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic link. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

Just click on any of the subjects to jump straight to it

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From the editor

Keerbergen
Belgium
February 27, 2004

A couple of days ago I would have sworn that there was a bit of Spring in the air. Walking around in the garden I saw trees and bushes in full bud and there was just this . . . . . . you know what I mean, an air of expectation perhaps?

Now, as I sit here looking out over the front garden it is snowing “cats and dogs”. Thick, fat snow flakes.

The weather forecast tells us that we can expect to have weather like this most of this week. Thank goodness I have not been on the road. Last Sunday I picked up a bit of a stomach bug (probably this nice dried sausage that had been lying around for the past two months) and, for the first time in many years booked myself off and even spent a day or so in bed. Now, for you who know me that is something. I don’t think I have done that anytime the past 10 or 15 years.

Last night I was looking at the Dutch news and was very happy not to have been anywhere near Holland the past couple of days.

Let me explain;

In every large city in the world you will have a morning and afternoon peak hour traffic situation. So it should not come as a surprise that the cities in Holland have the same. The only difference is that Holland is one big city, about 300km long and 200km wide!

The traffic reports are excellent and constantly interrupt your normal car radio program (if you set it to do so) with excellent up-to-date reports.

So, all day long they will give you the total length of the traffic backups (called files), where and how many there are.

On a good (normal) day in peak hour traffic this would be say 40 files with a total length of 180 km.

Early this week the worst situation was a total of 86 files with a total length of almost 600 km!!!
That’s almost TWICE the length of the country!!!

So, now you understand that I was very happy to be in bed watching our newly acquired Sky TV! (Thanks to Ross and Lynette)

For the rest it has been a quiet month except for the flood of orders coming in for Rockeys’ New Age Home Biltong Maker for which we ran a special for ten days. Lots of people made use of that.

Well, this will be it for this month, enjoy the newsletter and, if you have a chance, drop us a line like Lorraine Austin did this month. Her very nice and moving story can be read a bit further on.

Till next month,

Lo

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Points to Ponder

  • Free advice is usually worth almost as much as it costs
  • No matter how careful you are, something is bound to go rong
  • There is no shortcut to longevity
  • It matters not whether you win or lose . . . . . until you lose
  • Nothing is ever really lost until you start to look for it
  • Friends not in need are friends indeed
  • Alcohol preserves everything . . . . . except secrets
  • If at first you don’t succeed destroy the evidence

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They got it wrong!

Posh stands for Port Out, Starboard Home

The idea of a rich pukka sahib insisting on a cabin on the shady side of the P&O liner (the port side on the voyage out to India, the starboard for the trip home) seems so characteristic of the British Empire that nine people out of ten accept that Port Out, Starboard Home is the origin of the word Posh. This is in spite of the fact that the Peninsular & Oriental line itself has never found a scrap of evidence to support the notion.

Posh was a slang word current by the end of the 19th century, but simply meant a dandy or swell. Early in the 20th century it passed into military use and was applied to a soldier who was smart, stylish and well turned-out. It is not difficult to see how, back in civilian life, the word took on its present meaning.

In a similar way, many people believe that the Morse code distress signal S.O.S. stands for “Save Our Ship” or “Save Our Souls”. In fact, it was chosen simply because the dot-dot-dot, dash-dash-dash, dot-dot-dot (…—…) is so easy to remember!

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Our Home Biltong Makers

Between February 10 and 20 both old and new customers visited our web site to place their orders for the Rockey New Age 5kg Home Biltong maker.
This was of course largely due to the special pricing of R 650.00 (instead of the normal R 825.00) that was valid during those 10 days.

In fact, we had to ask the factory to do two additional production runs to keep up with the demand!

Despite this, our despatch department is actually running at a lower lead time than usual.

The Traditional 2kg Home Biltongmaker remains a firm favourite with our customers wanting a steady small supply of biltong.
It is as reliable as ever and never ceases to amaze everyone who makes use of it.

Details of the Traditional 2kg Biltong Maker can be found here.
Details on the RNA-5kg machine can be found by clicking on this link.

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This month’s special offer

During the month of March we are giving away a FREE packet of Nice ‘n Spicy LAMB POTJIEKOS Spices (complete with recipe) with every Biltong Maker purchased.

The Nice ‘n Spicy Lamb Potjie Spices make for an incredible Lamb Potjie.
Just follow the recipe and you cannot fail!

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Tip of the month

Mould

One of the big problems with making Biltong, or for that matter with a lot of other preservation techniques as well, is the matter of Mould.

Here are some general tips.

A few simple precautions will prevent the occurrence of this irritating phenomenon. Biltong, especially the “wettish” type, can be affected by mould after it has been purchased and not consumed within a few days.

It can also occur while making your own biltong. The following are the most common causes of mould and include some tips on how to prevent it:

Mould is more likely to occur during hot and humid summer periods, especially at coastal areas. The “Biltong Making Season” is usually the winter months, but this need not necessarily hold true. Biltong can be made all year round, just avoid periods when particularly hot and humid conditions are forecast.
Mould could occur if strips of meat touch each other during the hanging period. Special care should therefore be taken to ensure that each strip of meat hangs freely. Remember, if mould starts up it rapidly spreads to the rest of the batch.
Mould is also more likely to form on meat that has been vacuum sealed or pre-packed and been lying in its own blood for a few days on the cold racks in shops. This holds especially true for pre-packed wors (sausage). If you only have access to vacuum or pre-packed meat, establish whether the bloodiness has gone “tacky” when you unseal it.

If it has, beware, this is a prime mould stimulant. You will need to wipe the meat thoroughly with a cloth dipped in vinegar, and pat it dry with a kitchen towel before starting with your preparations for making biltong. The best is to always buy fresh meat at the butcher.

Do not hang meat in a dank out-building or a musty room which has been closed for months on end. The fresher the air and the better the ventilation, the less danger there will be of mould contamination.
Many people hang their biltong in the kitchen and there is nothing wrong with that. Take care however, if the kitchen is very compact the steam from the cooking pots, kettles and the wash-up can create unacceptably high humid conditions.

Never hang biltong in air-conditioned areas as the artificial ventilation can contribute towards mould. If you detect the first signs of mould forming you can save your batch by acting quickly. Wipe of all traces of the mould with a cloth dipped in vinegar. This kills of the mould spores and you can continue hanging the meat to dry.

If mould has severely contaminated a batch of hanging biltong it will not dry out, irrespective of how long it hangs. Give it to the dogs. It is not a pretty sight and it will get worse the longer it hangs!

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Frequently asked questions

Every month we receive many questions from people all over the world. These questions may be about making Biltong or Boerewors but can also be totally unrelated to these subjects.

 


QUESTION

Dear Biltong Team,

I was wondering if you use beef bouillon in your biltong spice mix. I have someone in my family that had an allergic reaction to the biltong and I used your pre-mixed spice. It appears as if there is bouillon in the mix,but can you confirm? If there is, what can I do to substitute for its flavor?

 


ANSWER

Our Safari Biltong Spice contains an artificial beef stock or bouillon (containing flavourants). The Biltong Spice itself contains MSG and a preservative. It is possible that the allergic reaction is from the MSG.
Try to make Biltong using one of our recipes. The marinades in those are totally free from MSG and preservatives of course. If there is no allergic reaction using your own marinade and spicing you will know where the problem lies!

 



QUESTION

Dear Team,

Can you use de-frosted meat in the biltong maker?

 


ANSWER

Of course you can use defrosted meat in your Biltong maker. When still in SA we used to buy in bulk and defrosted whenever we felt like making some biltong. Fresh meat is better of course. Defrosted meat ends up loosing quite a bit of blood. But, no problem.

 



QUESTION

I have a problem which you could assist with. When I prepare a Potjie, either the fire is to hot and the Potjie burns slightly at the bottom or, if the fire is too cool, the meat does not cook but boils because there is a water build-up in the pot. How can I solve this?

 


ANSWER

The very first thing when making a Potjie is to have a good fire that you can control. Normally a couple of briquettes (5-10) is ample. Meat should always be sealed with a little oil in the Pot. Once sealed it will not lose its flavour even if there is “boiling” taking place. Keep the pot on a medium heat and make sure there is always some liquid in the bottom of the Pot. A Pot with a little liquid in it will never burn. The boiling is normal and is part of the actual cooking process.

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Recipe corner

We often get requests for “Potbrood” recipes. Here is one that seems to be very popular.

Special Pot Bread

 

Ingredients

    • 500 gram self-raising flour
    • 1 can beer (not from the fridge!)
    • Pinch of salt
    • Handful sunflower seeds
    • 1 tin (410 gram) mealie kernels, drained
    • Handful grated cheese
    • 1 medium onion, finely chopped
    • Freshly chopped parsley
    • 1 hardboiled egg, mashed

Method

  • Mix the self-raising flour, beer, salt, sunflower seeds and mealies
  • Knead thoroughly
  • Spoon the mixture into a Plat-Potjie (Flat bottomed pot) and cover with the lid
  • Set side for about 1 hour
  • If the sun is warm leave the pot outside
  • Make slits. Two finger widths apart, across the top of the bread
  • Stuff the slits with cheese and onion
  • Sprinkle with parsley and bake amongst the coals for 1 hour or in a pre-heated oven of 170C for 45 minutes
  • Garnish the loaf with egg once it is ready

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Happy people comments

Hello Biltong Team!

It finally arrived in England! And on schedule! I was as happy as a spider with a particularly juicy fly.
And what a machine!
A friend phoned me from the supermarket that night, and I quickly put in a personal order of a plug and 2 kg beef. We used the spice that came with the machine and gave each other anxious looks as to whether it would work or not, or be covered in fluffy white film by the morning.
A few days passed and all was looking decidedly good! This is the fabbest biltong I think I’ve ever tasted!
Congrats to you all on developing such a brilliant biltong-addicts machine and the spicy stuff to go with. And also what a great support brochure you send with it. Very nostalgic for a start, and also incredibly helpful.

Thank you so much!
I will be putting in an order for some droë wors soon too!

Congrats on such a success!

Sandy Nichol
England
Sandynic@aol.com

 



Hi there,

The Biltong Maker arrived and the first batch is done, and tastes great!
Many thanks!
I’m recommending your company to my friends and will be a continuing customer.

Sincerely,
Stu Bracken
SBBedouin@aol.com

 



Dear Biltong Team

Just made my first batch of biltong, using minute steaks, big mistake – there’s none left!!!!
I live on the East Rand (Gauteng) and wanted to know if the biltong spices can be bought locally?

Thanks a lot for an excellent service!

Michelle Derbyshire
Gauteng
South Africa
mderbysh@sunint.co.za

(All our products are available on the web site www.biltongmakers.com – Ed)

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Around the World

The following is from Lorraine Austin from Brisbane, Australia

ONE SETTLER – ONE PLANE TICKET

Both Derek (my husband) and I are from Durban and lived there all our lives until we started going to the Australia/New Zealand seminars. We were thinking of emigrating and giving our children and ourselves a future.

Derek was a lecturer at a college in Durban. One day in late March 1995 he came home late looking terrible. All the teachers were held hostage for 5 hours. No tea, no toilet, no phone, no nothing!

So it only took us one night to sleep on it all. The next day we went to apply to immigrate to Australia. It was heart breaking but also exciting. We were all scared to do this all but to us it was the only alternative.

Because they were looking for manual arts teachers working with metal and wood we were accepted within one month! Derek also had a trade as a tool and die maker behind him, plus an N6 diploma.

Well, we sold our home, organized a container, booked our tickets, and had a big farewell party. We knew so many people, work colleagues, friends, and a big family, especially our dear mothers. That was the hardest part of leaving there. Also our roots were in South Africa and we loved our country. There were so many memories to leave behind, all those army stories, school memories, growing up stories, etc.

In May 1996 we arrived in Brisbane, Australia totally jetlagged, tired and exhausted. So much was going through our heads with so much to do and so many memories already!

My brother, his wife and their boys welcomed us at the airport. The staff as well as the customs people were fantastic, very helpful. They just took one look at us and saw how bugged we were and just welcomed us in.

From the next day our lives started already. Organizing bank accounts and the tax office were just some of the things we had to take care of. We needed a car, jobs, and a place to live. We did quite a bit of sightseeing that day as well but the jetlag took its toll on us, we were so tired. The emotional stress was just too much as well.

After a month we moved into our first (rented) home and our furniture arrived a month later. It was so nice to see all those familiar things from back home. There were only two “Aussie” guys doing everything. They were so organized and put virtually everything in place.

Derek soon got some part time work in a liquor house stacking alcohol from 5am to 2pm, Mondays to Fridays…The pay was good but soon some teaching work came up. I stayed at home at that time. Australia has a very good social security system. This really helped us a lot. We received rent assistance as well as a family grant so we could leave our savings alone and get on with our lives.

My son who was 15 at the time went straight to TAFE (college) to do his schooling. He loved it and did an equivalent to grade 10 (Standard 8). He was then introduced to engineering, vocational English etc, so much easier than being at school. My daughter started in grade 1. She also loved it.
They both made so many friends. We started to meet people, had Potjiekos parties, braais and dinners. We also went to the beach a lot.

In the beginning we were all a bit homesick of course especially at occassions like Christmas and New Year. It was very hard at times but somehow we got through.
After a while Derek got a good permanent teaching job. My son finished TAFE and went through a couple of jobs. My daughter is in High School now and I, although having had a couple of part-time jobs basically remained a housewife.

Eventually we bought a home, nothing flash, just a comfortable home with a pool. This place is really hot in summer. Worse than “Durbs”. But it is home now, and its freedom even though at times our hearts are back in South Africa.

Luckily we have met tons of ex-South Africans now and made a lot of friends. We all love each other and depend on one another for all kinds of things. We entertain a lot and baby-sit each other’s kids as not many of us have family here that we can depend on. We all invite each other to our homes, and its good!
It takes away the loneliness at times when the memories roll in and sometimes turn your whole life upside down. We have also met lots of “Aussies” but they are different. Maybe they think we are invading their country, but they should not worry because the only reason we are here is that we all just want a better life.

A couple of years ago we finally became Australian citizens. That was a lovely day with about 580 people doing the same thing from all kinds of different nations. If you’d asked us a couple of years ago we would not have thought that this would happen in a million years. But it did happen and it was awesome to do this. We felt wanted and that is the best feeling ever.

Lots of things have changed since then. My son went back to Durban on a working holiday. He was really homesick, so they have to do it while they are young. The kids and I have been back there three times already to see my Mom who is not well at the moment. Sometimes one has to go back to see why you came to another country.

Brisbane is a beautiful city to live in. Very, very hot in the summer and rather cool in the winter. We love it here and would not swop it for anything.
We have so much freedom here!
The sea is about an hour away, and its great to go there and swim. Apart from that we have not seen a lot of Australia yet but keep on promising ourselves that will do that soon. Life is really busy here. There is always something on.
They also cater for kids really well here. There is always something on the Brisbane River and it’s all free, fireworks and all! Just lovely!
There is always so much to do during the weekends that we are hardly at home. We should really be doing all our chores, as there are no maids here. If you should want one, it would cost big money.
Cars are cheap, and so is petrol. In fact all the service stations have different prices for petrol and one of the latest perks is that if you should spend $30 or more at any supermarket you get 4c off each liter of petrol at the participating garages. Not bad hey?
If you rent a home, flat, or a caravan, the curtains and stove come with it, and sometimes they throw in a dishwasher as well!

Foreigners own a lot of businesses here and there are quite a couple of South Africans in amongst them. Our local fruit and veggie store is owned by Indians from Clairwood in Durban! We also have another friend who owns a fruit and veggie store, also from “Durbs”!
Wherever we go there is always a South Africa somewhere around. It is like a mini South Africa here in Brisbane. Sort of makes us feel at home!
What is also nice is that there isn’t a South African product we can’t get here anymore. Whether it is curry powder or any other groceries. Even our local butcher is an ex Turk from Newcastle in Natal! So we eat halaal meat now, its really good and they make the best wors.

We have made our own wors and biltong plenty of times and are very proud of it! The Biltongmakers.Com web site makes life so much easier with some really good recipes.

I pray that one day in the near future my family can move to Oz to be with us. Then it will feel really like home.

We do miss South Africa. All the fun we had there, the good times and the bad times. But we have a life here now and we have to live it. We love it and are proud to be South African “Aussies”

Lekker luv

Lorraine and Derek Austin and family.
Brisbane
Australia.

(Thank you so much for your story Lorraine, we hope to hear a lot more from you and the family! – Ed)

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Smile a While

When you really crave Biltong . . . . . . . . Home made Biltong in Bermuda!!

Over the years we have heard from many enthusiastic Biltong Makers about their own Homemade cabinets and other inventions to make Biltong.

The winner to-date is Mike Cranfield from Bermuda!!

Have a look at his Home Biltong maker!

Two beer boxes and a 100w light!

If you want to find out more about how Mike makes his biltong you can email him at mcranfie@ibl.bm

Click on the pic to see it big!


(Well done Mike! No-one will ever ask again about making biltong in humid conditions! – Ed)

 

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The Sporty Column

Bok barometer after Super 12 openers

February 23, 2004
By Dale Granger

If Jake White had to select his first Springbok Rugby Team on the basis of weekend performances, the new coach’s line-up could look something like this:

Fullback: Brent Russell
He had a major role in the Sharks’ 23-18 victory over the Bulls by initiating a sweeping backline move in the first half that unleashed wing Henno Mentz into space. Then Russell, racing up in support, took the return pass to score a crucial try. In the second half Russell pulled off a tackle that denied hooker Gary Botha a try.
He had the Cats at full stretch

Rightwing: Breyton Paulse
Paulse won the first round of his fight to win back his Test place from rival Ashwin Willemse with a vintage try. The wing wrong-footed three defenders to score.

Outside centre: Marius Joubert
Joubert showed he had fully recovered from the shoulder injury that kept him out of the 2003 Rugby World Cup. He was impressive on defence and attack and had the Cats at full stretch to smother his acceleration into space.

Inside centre: Ettienne Botha
After De Wet Barry, solid on both defence and attack against the Cats, had blotted his copybook with a yellow card at Ellis Park, Bulls centre Botha seized the initiative at Loftus by causing consternation in the Sharks defence.

Leftwing: Henno Mentz
Mentz showed on defence and attack at Loftus why he is regarded as such an exciting prospect. The Sharks wing matched Eddie Fredericks for pace and had the Bulls scrambling on cover-defence with his speed into the gaps.

Flyhalf: Andre Pretorius
On a weekend where Bulls flyhalf Derick Hougaard looked fragile, Andre Pretorius and Chris Rossouw at Ellis Park staked early claims. Rossouw was impressive, but Pretorius wins a photo finish for his individual cameo that put his captain, Wikus van Heerden, through for the Cats’ first try.

Scrumhalf: Enrico Januarie
Januarie won his duel with Bolla Conradie at Ellis Park. His awareness and positional play led to Anton Pitout scoring the try that kept the Cats in contention.

No 8: Adri Badenhorst
Badenhorst has emerged as the key man of the Western Province and Stormers packs. At the tail of the line-out he delivers quality ball that puts his team on the front foot and he does so at pace. After scoring the first try of the game, Badenhorst played a major role in the Stormers’ loose trio getting the upper hand over the Cats back row.

No 7 flank: Hendrik Gerber
Gerber’s positional and tactical nous played a vital role in the Stormers’ victory. Gerber put the finishing touches to a build-up to score a try for the Stormers with 20 minutes to play, a try which proved decisive.

No 6 flank: Luke Watson
The Sharks flanker appears hell-bent on proving his credentials after being left out of White’s SA under-21 side a year ago. Watson may give away penalties, but his energy and appetite for work is unrivaled.

Lock: Selborne Boome
Boome used his intelligence to make his presence felt at Ellis Park. He won his lineout balls and used mobility to keep the heavier Cats opponents scrambling in his shadow.

Lock: A J Venter
Venter gets the nod for leading his team by example and for standing toe to toe against the most respected tight five in South African rugby and denting a few bloated egos.

Tighthead prop: Richard Bands
The minute Bulls prop Bands came on as a substitute at Loftus the Sharks scrum disintegrated.

Hooker: Gary Botha
The Bulls No 2 is still the best attacking hooker in South African rugby and a man with an instinct for the tryline. In a weekend where no hooker in particular distinguished himself, Botha was the best.

Loosehead prop: Daan Human
Often the unsung hero of the Stormers pack, he excelled as the anchor of a scrum that passed a vital test against the Cats’ tight five.

(This article was originally published on page 16 of The Cape Argus on February 23, 2004 – Ed)

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The Competition

The winner of the February Competition

A lot of readers this month mailed us enquiring where they could buy a Skottel Braai in their country. We put a link to the Cadac Website in the Competition page for February but, just in case you missed it, here it is again.

All details about Cadac and their products can be found by clicking on Cadac.co.za

The winner of the February competition is Louis Terreblanche from Edinburgh, Scotland.

Congratulations Louis, your brand-new Cadac Skottel Braai is on its way to you as you read this. With spring in the air in Europe we are sure that it will be put to good use soon!

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 link on our home page or by clicking here
  • All prizes are sent to the winner free of charge.

 

The prize for the March Competition

The winner for the competition for March will receive one of our fantastic State-of-the-Art Barbecue/Braai utensil sets complete in its own smart looking carry case.

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winner of all competitions are notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

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A free Biltong Maker!

It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of the newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and directly due to your efforts you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

(We received a lot of referrals during February and would like to thank all those who went to the trouble – Ed)

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Budget account

If you are really aching for a nice piece of Billies and the funds are a bit tight don’t despair!

With our new secure on-line payment facility through WorldPay (Bank of Scotland) you can also order your very own Home Biltong maker on your budget account.

You can then pay over 12 or 24 months as you wish.

With a bit of entrepreneurship you could start making Biltong and sell it to meet the monthly re-payments!
So, if you hesitated in the past you can now go to www.biltongmakers.com and follow the shopping mall link. It’s as easy as that!

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Let’s hear from you!

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!

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Boerewors in the Benelux

It won’t be long now and the Boerewors season will be upon us!!

Click to me me biggerIn fact, we are already getting our first orders for the Spring! It might be an idea to have a look at what you are planning and let us know well in advance what quantities you will need.

Better safe than sorry!!

We have decided to try to keep the price at € 7.50 per kilogram for as long as possible this year. No promises though, we never know what the abattoir will charge next!
It might be interesting to keep in mind that we also do Boerewors rolls, Potjiekos for up to 100 people and Lamb-on-the-Spit for functions. So if you are planning anything please let us know?
More about that in another newsletter.

Interested parties can mail us at info@biltongmakers.com for details or phone us at +32 (16) 53.96.25.

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Potjie Pots in the Benelux

Click to me me biggerWe have a couple of size 3 and 4 Potjie Pots as well as some Gas Burners in stock in Belgium.

The burners are ideal for these size Potjies and will save a lot of hassle as far as the making of a fire is concerned.

The real and only way to create some “ambiance” is of course to have a real fire but for those people who are in a hurry this is ideal!

For those who are interested please call us at +32 (16) 53.96.25

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Previous issues of this Newsletter


You can click on the links below to view some of the previous issues of our newsletter.

September 2003
October 2003
November 2003
December 2003
Jan/Feb 2004


Subscribing and unsubscribing
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February 2004

The Newsletter
February 2004

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
If you do not wish to receive this newsletter you may unsubscribe at the bottom where you will find an automatic link. Your name will then be permanently deleted from our database.
If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

 

  • From the editor
  • Points to ponder
  • They had it wrong!
  • Our Home Biltong Makers
  • This month’s special offer
  • Tip of the month
  • Frequently asked questions
  • Recipe corner
  • Happy people comments
  • Around the World
  • Smile a While
  • The Monthly Competition
  • Earn your own free Home Biltong Maker
  • Buy on your Budget account
  • Let’s hear from you!
  • Boerewors in the Benelux
  • Potjie Pots and Gas Burners
  • Subscribing and un-subscribing

 

 

From the editor

Keerbergen
Belgium
February 1, 2004

Well, first of all a sincere apology to those people who did not receive the newsletter for January 2004. We believe there were many.
The reason was simply that, with the revamping of the newsletter format, things went wrong!
Those people who mailed us and asked us if we had forgotten about them – and there were many – were told about this already. To those who did not we hope they will enjoy the new monthly edition of the Biltongmakers.Com newsletter.

It is February already. How times fly. Just the other day we were sitting around the Christmas tree unwrapping presents and now it is February already!

As I sit writing here it is snowing hard outside. The snowflakes are huge and thick and soon everything will be white.
I am thinking of June who is in Brussels and will have to drive home through all this.
It will be her first experience driving in the snow!

I like it though. I can sit in the car for hours and drive through all this whiteness.
It gives one a sense of peace.

The other day I was driving along the E34 near Turnhout when I decided to get off the main road and have a look . . . . . . . . . . . . . . . .

Just down the offramp, close to the little town of Kasterlee you will find a windmill, right next to the Geelse baan.
As you walk along, past a little chapel, the houses will disappear from your view and you will find yourself in between the huge pine trees of “Het Gestelsch Bos”. As you follow the rabbit paths you will soon get to “Het Kabouter Bos” where all the trees stand on their toes.
That’s how it looks anyway with those big roots looking like stilts.

It is very quiet in amongst the trees, almost like you are all alone in the world.
As you walk along, past little streams and looking out over the Nete Valley on your right, you can almost imagine the Kabouters playing there at night.

That’s when I thought of looking up where these little creatures actually came from.

Who are they, and what do they do. . . . . . . . . . . . . . . .?

The word Gnome probably comes from the Greek word “gnosis”, meaning knowledge. It was probably applied to these creatures because of their knowledge of finding and working with precious metals and stones.

But we will call them Kabouters because that’s what they really are . . . . . . . .

Kabouters are dwarf fairies who appear to be quite old because they mature very early, though their average life span is around a thousand years. They reach maturity in about a hundred years, at which time they stand about 12 inches tall and look well past middle age.
They look like funny little old men, as they belong to a race coming from the beginning of times. Their feet are somewhat pigeon toed which gives them an extra edge on speed and agility through the wood and grass.

The male Kabouters wear small pointed hats of red, their clothing is mostly green or blue in colour, with either felt boots, birch shoes, or wooden clogs. Around his waist is a belt with a tool kit attached, holding a knife, hammer, etc. They are fair of face, with rosy red cheeks. Long beards adorn their faces and turn grey far sooner than their hair. Their dimpled faces are merry and kind. They like to wear rainbow-coloured stockings, which they weave themselves.
In general they are very smart and clever.
The female Kabouter wears grey or khaki clothing, consisting of a blouse and skirt (to ankles). She also has black-grey knee socks and high shoes or slippers.

Kabouters live deep in ancient forests (like the one I was in), and these tiny creatures build their homes under aging oak trees and in between the roots of pine trees. It’s said they live in three trees, the house itself, with a hidden entrance from another tree, and then a third is the supply room, with grains, beans, potatoes and everything else the Kabouters may need during the winter.

They share their woodland homes with the animals they love and with whom they have a relationship of mutual trust and affection. They speak their language and protect them from danger. Their principal occupation is the protection and healing of wildlife, and working the soil and tree roots, to which they grant power, though they may occasionally help a human along on his or her spiritual quest. They only go out at night and their home is lively after sunset. The best feasts are when the freezing winds and snow blow over the woods. Dancing and playing, they start to run and some prefer rain for their dances.
They have rather a “Gypsy” nature and gather festively at times in lovely hidden valleys covered with wildflowers and secret sunlit meadows. Most Kabouters are 7 times stronger than a man, can run at speeds of 50 kilometers per hour, and have better sight than a hawk.

These abilities help the Kabouters to do many things, such as find wounded, dying animals for which they feel they are responsible. Because of their love for animals, all the animals of the forest are the Kabouter’s friends and are willing to help him at any time. Many people say that Kabouters have elevated practical jokes to an art form.
But most especially they love gems and jewellery and are considered by many to be the best gem cutters and jewellers in existence.

It is said that you can only see Kabouters if you really believe in them. That’s why so many people don’t see them at all.

I saw lots of them that day.

Till next month,

Lo

Points to Ponder

 

  • To be simple-minded enough to ask: Who am I? Is to begin to become wise.
  • The road of excess leads to the palace of wisdom.
  • To be without some of the things you want is an indispensable part of happiness.
  • People should not consider so much what they are to do, as what they are.
  • The essential human act is the lie, the creation or invention of a fiction.
  • Impurity is the only reliable criterion for the reality of any feeling.
  • Normally we do not so much look at things as overlook them.
  • The greatest revelation is stillness.
  • Conflict is inevitable, the source of all growth, and an absolute necessity if one is to be alive.
  • There is nothing either good or bad, but thinking makes it so.

 

 

They had it wrong!

Bagpipes were invented in Scotland.

Wrong on two accounts!

For a start, bagpipe, in the singular, is the correct name of this wind instrument.
Bagpipes, in the plural is wrong!

Secondly, though the bagpipe is closely identified with Scotland – especially the Highlands – it is found in places as far away as Scandinavia and Iraq the old Persia).

Its history goes back to the earliest times. It was depicted in the Hittite carvings in the Near East, proving that it existed before 100BC and was probably introduced to Europe in the 1st century AD.

Even the Roman armies used it.

Our Home Biltong Makers

As expected, we had an massive run on both models of Biltong Makers during December of last year.
So much so that our stock all but dried up completely!
Most businesses in South Africa closed their doors for the summer holidays on 12-12-2003. In the end we did the same, we had no option really with everything shut down.
When everybody re-opened on 12-01-2004 there was the usual mad scramble to get organized again, order new stock and generally get things up and running.

This has caused a delay in production especially for the Kb050-2kg model. But, don’t despair! New stock is expected to start flowing in again during the second week of February. So, all outstanding orders should have been shipped by the middle of the month.

It does not matter how well prepared one is it is still the same story every year. Anyway, at least it teaches all of us (especially us !) to place orders in good time and to plan as well as possible for those unknown and unforeseen happenings.

Details of the Traditional 2kg Biltong Maker can be found here.
Details on the RNA-5kg machine can be found by clicking on this link.

This month’s special offer

To make up for our failings in predicting our loyal customer’s demands we feel we had to do something special this month.

So, with effect from 10-02-2004 until 20-02-2004 the RNA-5kg Home Biltong Maker will be priced at

 

R 650.00 only !!!
That is a massive R 175.00 discount off the normal retail price.

This special pricing will close exactly on 00h00 on 21-02-2004(GMT) and no late orders can be entertained.

So, start planning for this now. We expect all systems to be extremely busy so if you can’t get through or if the systems are slow, just keep on trying!

We have planned well in advance this time but, if unexpected large numbers of orders come in we might have a lead time of around three weeks. Please bear with us in that case.

Tip of the month

A lot of people keep on asking general questions about making Biltong.

The general guidelines below may help.

MAKING BILTONG

It is wise to bear in mind that when you buy a stove you do not automatically qualify to be a chef, nor do you automatically qualify as a barbecue master when you purchase a new barbecue.

These appliances merely provide heat and flame. It is up to the skill of the individual to use these appliances in order to create their masterpieces.

The same principle applies to your Biltong Maker. It is an appliance that dries meat rapidly and hygienically. The quality of the Biltong, at the end of the day, will depend on the care and the flair that you, the individual, put into the process.

Traditionally, either a dry spice mix can be used to sprinkle over the meat, or it can be soaked in brine for a period of time before hanging.
The following are some pointers to ensure that, no matter which process you use, a perfect batch of Biltong is forthcoming every time.

All the recipes on our web site cater for 2kg batches except for the QUICK BILTONG recipe where only one kilogram is used. The reason for this is that the less meat you hang per batch, the quicker it dries.
Bear this in mind when you want your Biltong to dry faster.
For larger batches simply multiply the quantities. It is of critical importance NOT to hang wet, dripping meat. Neither in a Biltong maker or any other place. It will make a mess and definitely attract insects such as flies. In certain types of Biltong Makers it may also drip onto critical electrical parts. ALWAYS dry the meat thoroughly with kitchen paper towel before hanging it.
The second critical point is never to crowd your machine with too much meat. Each piece MUST hang freely, not touching each other nor the sides of the machine. Meat not hanging freely will not dry properly and, worse still, can become mouldy, especially in humid areas.

Frequently asked questions

Every month we receive many questions from people all over the world. These questions may be about making Biltong or Boerewors but can also be totally unrelated to these subjects.

Sometimes we don’t know the answers and ask our readers to help…………
This is one of those months that we would like a second opinion on some of the issues.

Can anyone out there help us??


QUESTION

Dear Biltong Team,

I came across your site while looking for some Boerewors recipes.
I’m impressed.
I live in Israel and my husband is desperate for boerewors. My question lies with the casing. I managed to get casing (intestine) from the butcher, but find this very tough. How can I soften it. I’ve soaked this skin for a couple of hours, and even added some bicarb to the water, but it does not seem to have helped. Could one use a kitchen mallet and bang it as one does for certain meat cuts.
Any advice?

Thanks

Suzanne

P.s. Have added you to my list of favourites


ANSWER

We have replied to Suzanne and made our suggestions. We also find than the casings here in Belgium are much tougher that the ones we used in South Africa.

Funny enough, when we asked the supplier/importer in South Africa where they got their casings from we were told from Belgium!! Apparently the South African casings are too porous to be used for sausage making!

Our question is:
Does anyone out there perhaps have a solution to Suzanne’s problem?

 



QUESTION

Dear Team,

Is there a substitute for salt in the biltong making process?
I want to avoid high intake of salt cause of high blood pressure?

Tertius Roux


ANSWER

We suggested to Tertius to use a salt substitute. However, since the salt is also used as part of the preservation process the question remains if salt can be omitted completely.

Does anyone have any thoughts on this?

 



QUESTION

Whenever I make Biltong you need a set of false teeth to get through the first bite.

What to do?


ANSWER

The secret of soft and succulent Biltong lies in the quality of the meat.
The better the quality of the meat, the better the Biltong!
And, don’t let it dry until it becomes rubber of course!

 



QUESTION

To the “Biltong Manne”

How much weight does meat lose before it becomes Biltong?


ANSWER

This is a difficult question to answer with any accuracy.

During the drying process meat loses weight as it loses moisture. The amount of weight loss depends entirely on how “wet” or “dry” the Biltong Lover prefers the end product.
Those people who prefer Biltong so dry that it flakes into dust when breaking it into portions will experience much greater loss of weight than those preferring it “wet and fatty”.

A rule of thumb guestimate is a loss of about 35%+.

Recipe corner

We are very grateful to Wendy Don of Johannesburg for sharing her Lamb Potjie recipe with us.
So many of our readers keep asking for Lambpot Potjie recipes.

Here is Wendy’s;

INGREDIENTS

 

  • 1.5 kg lamb pieces
  • 3 tablespoons cooking oil
  • 3 medium onions, sliced
  • 5 cloves crushed garlic
  • 500g dried peaches
  • 15 (baby) potatoes
  • 15 whole baby carrots, peeled
  • 10 patty pans
  • 500g button mushrooms
  • 1 butternut, cut in slices
  • 1.5 tsp salt
  • pepper to taste
  • 2 tsp dried chillies
  • 4 cloves
  • 2 tsp potjiekos spice (or an all-spice/mixed spice)
  • 2 tsp brown gravy powder

 

 



METHOD

 

  • Heat the oil in the pot
  • Stir fry the onions and garlic until brown and tender
  • Stir fry the meat and dried chilies with the garlic and onion mixture
  • Place peaches on top of the meat
  • Add one cup of boiling water to the meat
  • Cover and simmer for about 45 minutes until the meat is tender
  • Add salt, pepper and cloves
  • Place the potatoes on top of the meat
  • Layer carrots and then the patty pans
  • Simmer for 15 minutes then place butternut on top
  • Simmer for another 15 minutes
  • Mix gravy powder and potjiekos spice with water and add to the potjie
  • Simmer for another 15 minutes
  • Serve with rice and salad

 

 

 

DO NOT STIR THE POTJIE WHILE COOKING!

Wendy Don
Secretary: Back-office Finance Finance Department Gauteng Shared Service Centre
Tel. (011) 689 8262 Fax. (011) 689 6740 E-mail: wendyd@gpg.gov.za

(Thank you so much for sharing this with us Wendy. We will be looking forward to more of this! -Ed-)

 

Happy people comments

Hi Lo,

Just to let you know that my last lot of “billies” went down like a house on fire!
I have subsequently received orders from at least 6 friends and each wants 2 kilos!!!

Mark Zetzer
Melbourne, Australia
transist@ozramp.net.au

 



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 Thompson
Newtownabbey, Northern Ireland
TThompson@bpsni.co.uk

 



Hi Guys,

Just a quick note to say that I am an ex-pat from South Africa now residing in Devon, England.

I have always missed Biltong and as such have always spent quite a lot of cash on buying Biltong whenever available. As soon as I saw your web site I had to order the Biltong Maker!

I have just made my first batch and am munching on it right now while I work, absolutely superb! What an excellent invention!
It’s like having a taste of the Motherland at a fraction of the cost!!

I work in I.T. and find your web site well presented with useful information on all aspects of biltong making. It’s a class site that makes me feel a bit closer to South Africa.

So I just wanted to say MANY THANKS!!
I wish your business all the success it deserves.

Nicholas Dobber
Exeter Service Desk Analyst
Computing Partners BT Affinitis
Devon, England
Tel: +44-8702-405060 Option 1 Ext 5244
Fax: +44-1392- 250808
nick.dobber@bt.com

 

Around the World

THE SAFFIES-DOWN-UNDER COLUMN

G’Day everybody,

Well the New Year has come and gone and so has the Rugby World Cup trials and tribulations.
Fortunately for the mad sports followers, the cricket season took over from where the rugby left off.
India are currently touring Australia and drew the 4 Test Series 1-1. Hence they retained the Gavaskar Trophy much to the annoyance of the local press and population – one has to understand that according to Australian’s there are no other sides worthy of note around the world.

The Zimbabweans are also here for a triangular One Day Series, but unfortunately it is a two horse race between the Aussies and India. So it is with much frustration that I delve, on a daily basis, to find any news of Graeme Smith’s boys and the Proteas as they play the West Indies back home.
The Australian Tennis Open is also being played in Melbourne – pronounced Melbin – over the next two weeks. Will watch to see if Amanda and Wayne can create some upsets in their matches.

On the domestic front, this time last year, extensive parts of the East Coast of Australia, were being devastated by bush fires. Fortunately the hot weather has remained away and there has been some rain. But that does not stop the idiotic “fire-bugs” from setting the bush alight.

Apart from the spectacular New Years Eve fireworks around the Sydney Harbour Bridge and Opera House, the “Festival of Lights” has just ended. This happens every evening around the city for about two weeks when various historic, new and interesting buildings are lit up in a kaleidoscope of colours and patterns.
The Harbour bridge is also lit up every evening, but the colours are continually changing – quite vivid actually.

Schools will get back next week Tuesday 27th January, so the roads will be fairly busy on the next coming week-end and, hold on – the road death toll for Australia might reach 100 (time frame: 1 December 2003 and 27th January 2004).
I recall the road death toll in RSA is around 41 per day.

So from a very summery, sunny and hot, 30 deg C in Sydney – I know all you Northern ex Pats are freezing to death, let me sign off and wish all a super year.
Immediate plans are to wallow around the Braai – sorry Barby – this coming week-end, swigging a great South Australian Barossa Valley Shiraz and nibble on some home grown Billies, thanks to Lo and the team.
I might even slap on a wheel of Boeries from Riaan’s North Lane Cove “Springbok Butchery”.

Regards from Sydney
Craig and Jenny Rudolph

(Thanks Craig and Jenny, we hope to hear a lot more from you! -Ed-)

 

Smile a While

To all readers of the newsletter……

Just a quick note to give you something to smile about…..

Christmas arrived early for me last year!
On the morning of December 4, 2003 I received my Biltong Maker with all 126 stamps on it!
On the box containing the Biltong Maker were 126 stamps, and on the packet containing the cutter were 67 of them!!Click to me me bigger
The Royal Mail employee that delivered the parcels had a big grin on her face.
Can you imagine what this looked like?
At first I thought it was wrapping paper, but it turned out to be individually (not blocks of stamps) placed “lick and stick” stamps.
Oh, and by the way, somebody in the SA Postal Service must have had fun with the rubber stamp, because every one of the stamps on the parcels had a Birchleigh Post Office stamp on dated 5 Oct 2003. (It came by surface mail)

Here is a picture of it!!

It still puts a big smile on our faces everytime we think of it!!

Markus Liebenberg
England

(This can only happen in Africa I guess -Ed-)

 

The Competition

The winner of the January Competition

After a slow start entries started pouring in toward the end of the month. However, lots of people still seem to be in the holiday spirit and it was overall a quiet competition month.
Not bad for us though!
It gave us a bit of a break!

The winner of the January competition is Margaret Segers from Budapest in Hungary! This is the first time we have had a winner from that part of the world!

Congratulations Margaret, your Rockey New Age Home Biltong Maker will be on its way shortly and you will be able to make Biltong for all those people who have been pestering you to make more of the stuff!
(We found out that Margaret already has a 2kg machine but can’t keep up with the demand!)

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 link on our home page or by clicking here
  • All prizes are sent to the winners free of charge.

 

The prize for the February Competition

The winner for the competition for February will receive the famous Cadac Skottel Braai.

This braai is an indepensable tool for those people who want a quick and clean outside meal under virtually any weather conditions.
Please remember that the gas bottle is not included in the prize.

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.
The winners of the February competition will be notified by email.

Some of the other prizes for the year

 

  • Biltongmakers
  • Biltong spices
  • Boerewors spices
  • Braai tool sets
  • Potjie Pots
  • Barbecues
  • Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by clicking on the competition link on our home page.

 

 

A free Biltong Maker!

It’s easy to earn a free Biltong Maker!

As a South African orientated web site we are constantly looking to contact more and more South Africans across the world.
Not only to tell them about how they can make their own Biltong but also to give them a chance to share their stories with other South Africans the world over.

So, here is your chance to help us.

If you know about a South African family or friend living near you or perhaps somewhere far away, why not tell them about us and then us about them.
Perhaps you can send us their email address so that we can mail them a copy of the newsletter.
If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and directly due to your efforts you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

 

Budget account

If you are really aching for a nice piece of Billies and the funds are a bit tight don’t despair!

With our new secure on-line payment facility through WorldPay (Bank of Scotland) you can also order your very own Home Biltong maker on your budget account.

You can then pay over 12 or 24 months as you wish.

With a bit of entrepreneurship you could start making Biltong and sell it to meet the monthly repayments!
So, if you hesitated in the past you can now go to www.biltongmakers.com and follow the shopping mall link. It’s as easy as that!

 

Let’s hear from you!

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 in the Benelux

It won’t be long now and the Boerewors season will be upon us!!

Click to me me biggerIn fact, we are already getting our first orders for the Spring! It might be an idea to have a look at what you are planning and let us know well in advance what quantities you will need.

Better safe than sorry!!

We have decided to try to keep the price at € 7.50 per kilogram for as long as possible this year. No promises though, we never know what the abbatoir will charge next!
It might be interesting to keep in mind that we also do Boerewors rolls, Potjiekos for up to 100 people and Lamb-on-the-Spit for functions. So if you are planning anything please let us know?
More about that in another newsletter.

Interested parties can mail us at info@biltongmakers.com for details or phone us at +32 (16) 53.96.25.

 

Potjie Pots in the Benelux

Click to me me biggerWe have a small stock of size 3 and 4 Potjie Pots as well as some Gas Burners in stock in Belgium.

The burners are ideal for these size Potjies and will save a lot of hassle as far as the making of a fire is concerned.

The real and only way to create some “ambiance” is of course to have a real fire but for those people who are in a hurry this is ideal!

For those who are interested please call us at +32 (16) 53.96.25

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You can be included in this newsletter by clicking on the following link.
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December 2003

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

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Newsletter – December 2003

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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
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THE BILTONGMAKERS.COM!  NEWSLETTER FOR DECEMBER 2003

======================================================

 

 

* From the editor

* Points to think over

* 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

* Earn your own free Home Biltong Maker

* Buy on your Budget account

* New secure on-line Payment Facility

* Let’s hear from you!

* Boerewors in the Benelux

* Potjie Pots and Gas Burners

* Subscribing and un-subscribing

 

 

FROM THE EDITOR

================

 

Keerbergen

Belgium

December 7, 2003

 

It’s about 1° C as I sit here typing away.

This morning the weatherman on the TV had it dead right!  He said” It’s going to be a beautiful sunny day outside and it will be lovely from behind the glass!

Well, that’s where I am sitting right now, behind the double glazed windows looking out over the front garden.

This morning everything was white with the frost.

An especially funny sight is to see Woolly, our big male cat (he’s not quite right in the head) going outside and having this totally confused look on his face when he finds that he can’t drink his water because it is frozen solid!

 

So, the winter is upon us.  They say it is just a little cold spell and it will warm up nicely by the end of the week.  It will then be at least 3 C instead of 1!!

 

June and I don’t mind at all though.  Like we have always said it’s nice and cozy in the winter with the fire going and the candles burning.

 

November was a busy month.  I did a trip to Munich, which was really nice.  I had not been there for a while and driving through town reminded me of how we used to party in the Hofbrauhaus with Anneke and Volker many years ago.  Germany has its own beauty, especially the southern parts.  It was a long trip though, about 1600 km there and back.

 

Job, the eldest son of my sister Ariel, got married and we went down to The Hague for the wedding.  Every time something like this happens I get reminded by the history you find in every nook and cranny of Europe.  Job and his bride Liesbet got married in a beautiful church in the middle of The Hague.  Before the service I walked around a bit and found out that Mr Fahrenheit (the temperature man) is buried there.

 

Daniel Gabriel Fahrenheit was born in Gdansk in Poland and spent most of his life in the Netherlands.  He died there in The Hague on September 16 1736 and was buried right there in that church.

 

I find things like that fascinating.  It happened such a long time ago and everything is still more or less like it was then!

 

Then, a couple of days ago it was “Sinterklaas”!

 

Now, “Sinterklaas” is a typically Dutch institution and you will of course find it in Belgium as well.  Where the rest of the world has “Christmas Father” the Dutch and the Belgians have “Sinterklaas”.

Of course some of the Father Christmas (Santa Klaus” has blown over here as well with all the people living here from all over the world.  But, Sinterklaas is the real original thing over here.

 

The story is fascinating.

 

 

SINTERKLAAS

The Feast of Sinterklaas, or St. Nicholas, is an annual event, which has been uniquely Dutch and Flemish for centuries. St. Nicholas’ Feast Day, December 6th, is observed in most Roman Catholic countries primarily as a feast for small children. But it is only in the Low Countries – especially in the Netherlands – that the eve of his feast day (December 5th) is celebrated nationwide by young and old, Christian and non-Christian, and without any religious overtones.
Although Sinterklaas is always portrayed in the vestments of the bishop he once was, his status as a canonized saint has had little to do with the way the Dutch think of him. Rather, he is a kind of benevolent old man, whose feast day is observed by exchanging gifts and making good-natured fun of each other. It so happens that the legend of St. Nicholas is based on historical fact. He did actually exist. He lived from 271 A.D. to December 6th, 342 or 343.

His 4th century tomb in the town of Myra, near the city of Anatolia in present-day Turkey, has even been dug up by archaeologists.

This is his story:
Born of a wealthy family, Nicholas was brought up as a devout Christian. When his parents died of an epidemic, he distributed his wealth among the poor and became a priest.
Later he became Archbishop of Myra, and it is from here that the fame of his good deeds began to spread across the Mediterranean. Desperate sailors who called upon the Good Bishop to calm stormy seas were heard; prison walls crumbled when victims of persecution prayed to him. He saved young children from the butcher’s knife and dropped dowries into the shoes of penniless maidens. Over time, St. Nicholas became the patron saint of sailors and merchants, and especially of children.

After his death, the cult of St. Nicholas spread rapidly via southern Italy throughout the rest of the Mediterranean and eventually to coastal towns along the Atlantic and the North Sea. In the 12th and 13th centuries, Holland built no fewer than 23 churches dedicated to St. Nicholas, many of which are still standing. Amsterdam adopted St. Nicholas as its patron saint, and Rome decreed that December 6th, the anniversary of his death, should be his official Feast Day.
St. Nicholas’ strong influence in the Low Countries – an area heavily engaged in trade and navigation – was primarily due to his role as patron of sailors and merchants.
However, his fame as protector of children soon took precedence.
In the 14th century, choirboys of St. Nicholas churches were given some money and the day off on December 6th.
Somewhat later, the pupils of convent schools would be rewarded or punished by a monk dressed up as the Good Bishop, with his long white beard, his red mantle and mitre (bishop’s hat) and his golden crosier (bishop’s staff) – just as he is still presented today
All Dutch children know that Sinterklaas (the name is a corruption of Sint Nikolaas) lives in Spain.

Exactly why he does remains a mystery, but that is what all the old songs and nursery rhymes say. Whatever the case may be, in Spain he spends most of the year recording the behaviour of all children in a big red book, while his helper Black Peter (Zwarte Piet) stocks up on presents for next December 5th. In the first weeks of November, Sinterklaas gets on his white horse, Peter (“Piet”) swings a huge sack full of gifts over his shoulder, and the three of them board a steamship headed for the Netherlands. Around mid-November they arrive in a harbour town – a different one every year – where they are formally greeted by the Mayor and a delegation of citizens. Their parade through town is watched live on television by the whole country and marks the beginning of the “Sinterklaas season”
The old bishop and his helpmate are suddenly everywhere at once. At night they ride across Holland’s’ rooftops and Sinterklaas listens through the chimneys to check on the children’s behaviour. Piet jumps down the chimney flues and makes sure that the carrot or hay the children have left for the horse in their shoes by the fireplace is exchanged for a small gift or some candy. During the day, Sinterklaas and Piet are even busier, visiting schools, hospitals, department stores, restaurants, offices and many private homes. Piet rings doorbells, scatters sweets through the slightly opened doors and leaves basketfuls of presents by the front door.

 

How do they manage to be all over the Netherlands at once?
This is thanks to the so-called “hulp-Sinterklazen”, or Sinterklaas helpers, who dress up like the bishop and Black Peter and help them perform their duties. Children who become wise to these simultaneous “Sint-sightings” are told that since Sinterklaas cannot indeed be in two places at once, he gets a little help from his uncanonized friends.
The Dutch are busy too – shopping for, and more importantly, making presents. Tradition demands that all packages be camouflaged in some imaginative way, and that every gift be accompanied by a fitting poem. This is the essence of Sinterklaas: lots of fun on a day when people are not only allowed, but expected, to make fun of each other in a friendly way. Children, parents, teachers, employers and employees, friends and co-workers tease each other and make fun of each other’s habits and mannerisms.
Another part of the fun is how presents are hidden or disguised. Recipients often have to go on a treasure hunt all over the house, aided by hints, to look for them. They must be prepared to dig their gifts out of the potato bin, to find them in a pudding, in a glove filled with wet sand, in some crazy dummy or doll. Working hard for your presents and working even harder to think up other peoples’ presents and get them ready is what the fun is all about.
The original poem accompanying each present is another old custom and a particularly challenging one. Here the author has a field day with his subject (the recipient of the gift). Foibles, love interests, embarrassing incidents, funny habits and well-kept secrets are all fair game. The recipient, who is the butt of the joke, has to open his/her package in public and read the poem aloud amid general hilarity. The real giver is supposed to remain anonymous because all presents technically come from Sinterklaas, and recipients say out loud “Thank you, Sinterklaas!”, even if they no longer believe in him.
Towards December 5th, St. Nicholas poems pop up everywhere in the Netherlands: in the press, in school, at work and in both Houses of Parliament.
On the day of the 5th, most places of business close a bit earlier than normal. The Dutch head home to a table laden with the same traditional sweets and baked goods eaten for St. Nicholas as shown in the 17th-century paintings of the Old Masters.

Large chocolate letters – the first initial of each person present – serve as place settings. They share the table along with large gingerbread men and women. A basket filled with mysterious packages stands close by and scissors are at hand. Early in the evening sweets are eaten while those gathered take turns unwrapping their gifts and reading their poems out loud so that everyone can enjoy the impact of the surprise. The emphasis is on originality and personal effort rather than the commercial value of the gift, which is one reason why Sinterklaas is such a delightful event for young and old alike.

—————————————————————————————————–

 

So, last Friday evening it was Sinterklaas.  June and I had gone to Antwerp to be there when Luke and Jake would wake up the next morning and find their presents.

 

Derek and Jeanine had asked Sinterklaas to get Luke and Jake a new bicycle and we had asked him to bring a new Harry Potter book for Luke and a He-Man thingy for Jake.

 

Zwarte Piet has brought the presents during the day and Derek had locked them up in the music room at their home at the Britselei in Antwerp.

 

But we all know how it goes on the eve of Sinterklaas.  Lots of excitement and expectations.  It did not take long for the boys to find the key to the room and there they came running up the stairs, all exited.  Daddy, Mommy!!!  Sinterklaas had brought us bicycles!  Come and look in the room downstairs,  quickly!!

 

Derek’s face dropped, Jeanine’s face went into a severe frown.  How had these little boys managed to get into that room?

 

So, the problem had to be solved.  The surprise had gone out of them finding their presents the next morning so some drastic action was called for.

 

While the kids were kept busy upstairs Derek and Mark (who was on a quick visit) removed all the presents to the basement and locked the door.

 

Both Like and Jake kept on insisting that everybody had to go downstairs to have a look for themselves that the presents had indeed arrived.  So, we all went downstairs, opened the door and peeked inside.  To the boys consternation there were no presents in the room.  Totally confused and muttering to themselves they went back upstairs and looked very worried.  Because, if you find your presents before you are supposed to Sinterklaas will just take them back again!

 

Soon it was time for bed and Luke and Jake started preparing for the visit by Sinterklaas and Zwarte Piet.  They would come that evening and had to be well looked after!

 

So, a plate with some biscuits for Zwarte Piet, a couple of sugar cubes for the horse and a beer for Sinterklaas were left by the fireplace.  As soon as they would come in through the chimney during the night they would see all the goodies left behind by Luke and Jake.

 

Happy with their efforts they went up to their bedroom and were soon fast asleep.

 

Later that evening Derek drank the beer, Jeanine put the biscuits back in the tin and all that was left was an empty beer glass and some crumbs all over the place.

 

A trails of sweets lead down the stairs to the hallway where the presents were displayed.

 

Needless to say that nobody slept late the next morning.  All woken up by excited children’s voices we wearily got ourselves out of bed to admire the new acquisitions.

 

How nice to be little and have all these little (and big) fantasies!  (Haven’t I heard that before somewhere?)

 

Well, that was the first big event of December.  There are sure to be some more as it promises to be an exiting and busy month.

 

In closing I must say a couple of words of thanks to the many people who have been involved with Biltongmakers.Com during the year. And who have helped so much to make it the success it has been in 2003.

 

Firstly my thanks go to Trish and Shannon in Johannesburg who so incredibly well took over the dispatch department from Kel.  After an initial few hiccups the shipping is running smoothly now and most orders are processed and dispatched sometimes within days of receipt of the order.  It is not easy to run around for all the little things involved with the dispatch.  The collection of machines from the factories, the spices from the manufacturers, Potjie pots, biltong cutters, boxes, labels, more spices, etc. etc. etc.  It is a never-ending cycle.

Thank you very much Trish and Shannon for your incredible efforts!  Without you it just would not happen!!

 

Then I must thank Neil and Joy who so aptly and quickly organized the production of the new Traditional Biltong maker.  The new model has many improvements over the old machine and is more popular than ever.

 

My most sincere thanks go to our customers.  Without you we would not be here.  It is been great fun to work with you and to see and read the emails of encouragement.  Sure there are some people who we could not satisfy as much as we would have liked to but it can never be said that it was not for the want of trying.  To those people we extend our sincere apologies and promise to do even better next time.

 

 

Last but certainly not least there is June.  What can I say!  One thing is sure and that is that this newsletter would not exist without her (neither would I for that matter !).  June’s endless proofreading and all the interruptions at her work with my phone calls for advice has been invaluable!

 

So, it’s almost Christmas and the end of yet another year.

 

All that remains now is to wish all of you a very merry Christmas and a very successful, prosperous and happy New Year!

 

 

Take care, till next month.

 

 

Lo

———————————————————————————————————————————–

 

 

POINTS TO PONDER

=================

*-. In disagreements with loved ones, deal only with the current situation.  Don’t bring up the past.

*-. Open your arms to change, but don’t let go of your values.

*-. Spend some time alone every day.

*-. When you realize you’ve made a mistake, take immediate steps to correct.

*-. Share your knowledge. It’s a way to achieve immortality.

*-. Once a year, go someplace you’ve never been before.

*-. Live a good, honourable life. Then, when you get older and think back, you’ll be able to enjoy

 

(Thanks again Derek – Ed)

———————————————————————————————————————————–

 

 

OUR HOME BILTONG MAKERS

=========================

We receive very little feedback and/or suggestions as to how we may possibly improve on both models of Home Biltong makers.  This could of course be a very good sign.  Perhaps everybody is quite happy with the biltong they are producing!

But, if you have any suggestions please mail us and we will have a good look at it.

Please keep in mind that it will soon be summer holidays in South Africa and most businesses will close from the middle of December until the beginning of January.

We have made sure to have some stock on hand but orders placed later on in the month might have to wait for the new production in January.

Details of the Traditional 2kg Biltong Maker can be found by going to http://www.biltongmakers.com/biltong01_HBMhome.html

Details on the RNA-5kg machine can be found by going to

http://www.biltongmakers.com/biltong03b_rocky5kg_01.html

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THIS MONTH’S SPECIAL OFFER!!

===========================

Our wooden manual Biltong Cutters will be priced at only R 299.00 from the date of the mailing of this newsletter until the end of December 2003.  The cutters are made of Black Wood and are of the highest quality.

They are specially made for us by a highly respected factory in Port Elizabeth.

So, be quick to order because our present stock will not last too long at this price and then you would have to wait for the next batch to come of the production line.

———————————————————————————————————————————–

 

 

TIP OF THE MONTH

================

How to pre-treat a Potjie Pot and to keep it nice and clean!

 

Ek sien in julle nuusbrief dat daar n bespreking is oor die inbreek van ‘n potjie. Daar is verskeie maniere, gesofistikeerd ens.

Maar kyk ek is maar ‘n lui mens, ek sal nie tien tree loop as ek dit bv. kan ry nie.  Ek sal vir julle vertel wat my beste manier is om so ‘n potjie in te breek (pretreatment)

Nuwe potjies het ‘n lagie Shellac binne om te keer dat hy roes op die rak.

Ek vat sommer papier vyn houtjies en dikker hout stukke en maak ‘n vuur in die potjie wat skrik vir niks.  As hy koud is vee ek hom sommer liggies uit met ‘n skuurpapier, spoel hom uit en siedaar hy is reg vir gebruik. Smeer hom net voor bere met ‘n stukkie varkspek of kookolie en hy roes nie.

As jy die potjie op n oop vuur wil gebruik, maak net so ‘n bietjie modder aan en smeer die buitekant daarmee. Na gebruik kan die roet baie maklik afgewas word met water.  My ondervinding is dat so ‘n potjie baie makliker as ander skottelgoed skoonmaak.

Na gebruik hou maar aan smeer met vet of olie, jy sal gou genoeg agterkom wanneer die vet astware in die metaal ingetrek is en dan sal hy nie meer roes nie.

 

Groetnis uit Suid Afrika.

 

Max le Roux.

maler@mweb.co.za

 

 

(Baie dankie Max – Anyone else out there with some more tips for our readers! – Ed)

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FREQUENTLY ASKED QUESTIONS

============================

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.

 

The following question has come up time and again and we finally had some people mailing us with a possible answer.

We must stress however that, upon replying to these people and asking them how it tasted, both came back to us saying they had not tried it yet!

 

Here it is:

 

Question

————

Ek is dringend op soek na ‘n resep vir ‘n Biltong en Kaas Potjie.

Vriende van my het gesê dit is heerlik maar niemand kan vir my ‘n resep gee

nie.

 

Help asseblief!!!

 

 

Answer

———-

BILTONG POTJIE EN KAAS

(Genoeg vir 10 mense)

—————————————

 

Ingrediente:

 

*- 6 Uie

*- 1 Pak sampioene

*- R 60,00 se biltong (+/- 1kg)

*- 1 Blik pitmielies

*- 1 Pak noedels (gedraai of skulp) (Gaargemaak)

*- ½ “Green Pepper”

*- 2 Houertjies vars room

*- Redelike stuk gerasperde kaas (Hoe meer kaas, hoe lekkerder)

 

 

Metode:

 

*- Braai uie en sampioene tot gaar.

*- Voeg biltong by

*- Voeg gaargemaakte noedels by.

*- Plaas “green pepper” en pitmielies bo op.

*- Rond af met 2 houertjies room en baie gerasperde kaas.

 

 

Byskrif

———

Hierdie resep is ryk, maar so lekker.

Dit gaan baie vinnig om te maak.

Bedien dit saam met ‘n lekker mengelslaai of enige ander slaai en jy rek dit nog verder.

 

Johan Heydeman

HeydemJP@telkom.co.za

ITS SQA SA

012-680-7351 (office)

072-627-1066 (cell)

012-680-7411 (fax)

 

Baie dankie Johan.  Laat ons hoop dat dit is waar so baie mense vir gevra het – Ed

———————————————————————————————————————————–

 

 

RECIPE CORNER

==============

We received so many recipes in November that it has been difficult to choose which one to use in this newsletter.  If yours has not been used this month please be assured that it will most certainly appear in one of the future editions.

 

The saga about whether one can do a Potjie with noodles in it goes on.  Finally we found this recipe, tried it and must say that it was excellent.

 

CHICKEN AND NOODLE POTJIE

==========================

 

Ingredients:

 

*- 8 chicken thighs

*- 30ml cooking oil

*- 2 celery sticks (chopped)

*- 2 tomatoes, skin removed and chopped into chunks

*- 250 gram button mushrooms (whole)

*- 250 ml chives (copped)

*- 1 green pepper (sliced)

*- 500ml uncooked shell noodles

*- 15ml parsley (finely chopped)

*- 10ml dried mixed herbs

*- 5ml freshly ground black pepper

*- 3ml dried rosemary

*- 250ml dry white wine

*- 250ml grated Cheddar cheese

*- Salt and pepper to taste

 

 

Method:

 

*- Sprinkle the chicken with salt and pepper.

*- Heat the oil in the pot and fry the chicken, a few pieces at a time, until golden brown.

*- Arrange the vegetables in layers on top of the chicken in the following order:

*- Celery

*- Tomatoes

*- Green pepper

*- Mushrooms

*- Chives

*- Sprinkle the parsley and mixed herbs on top and add the noodles.

*- Sprinkle the black pepper and rosemary on top and pour over the wine.

*- Cover and simmer for about 1 hour.

*- Sprinkle with cheese and simmer for a further 20 minutes.

 

Note:

You can always use more cheese if you want to

 

 

(Recipe by Mr L J Schroeder of Wellington as published in “Potjiekos” by Marlene Hammann)

 

 

 

(How about YOUR favourite recipe everyone? – Ed)

———————————————————————————————————————————–

 

 

HAPPY PEOPLE COMMENTS

========================

Dear Lo

 

Thank you very very very much!!!!

You are quite something!

Now I can surprise my brother with his own Biltong maker!

Let me know when you are in SA so I can take you sight seeing or for a meal.  Maybe even coffee? I might be moving to USA so maybe you can come visit me there?

I know that this is your job, but I must say that you are the most attentive sales person I have ever had the pleasure of dealing with.

 

Thanx

Camey Napier

Cape Town

CameyN@sahomeloans.com

——————————————————————–

 

Hi there Biltong Team!

 

Just thought I would drop you a quick e-mail to say I have had my first batch of Biltong and it was fantastic.  Consumed quite a lot at the Boks vs Georgia game last Friday night here in Sydney.

It was as easy as the web page says and tastes just as good.  Will be pulling the second consignment off in the next few days, just in time for the Samoan clash with the Boks.  I will also be selling the machine via word of mouth so expect to see some new orders in the near future from the ex-pats here in Sydney.

Once again, thanks for all the effort you made your side trying to find the original lost machine and for the replacement.  I wish the thief who stole it in the first place failure on every batch of Biltong he makes.

 

Regards and “Boks for World Cup Champs 2003”

 

Craig Rudolph

Craig.Rudolph@shelldirect.com.au

————————————————————-

 

Hello Lo and the Biltong Team.

 

Just a short E-mail to say “Thank you, thank you and thank you again !!”

 

I have just received my 5kg Biltong Machine in the post today – and man, I am as excited as my 7-year-old daughter on Xmas eve!

We jumped in the car and went to go and get some Boerewors from the SA shop and I am busy making my first batch now.  Just finished preparing the wors and hanged it. I will start with biltong next week, so I will be looking at your site in depth for some tips about making biltong.

 

I hope that the wors turns out okay, because I have invited some people over on Saturday (for the rugby!), and then I can be “windgat” about my homemade droëwors!

 

Thank you again, and I will let you know how it turned out.

 

Regards

 

Johan de Vries

johan@devries.me.uk

Tel 0208 9433 446 (h)

Tel 07960 584 670 (m)

——————————————————————-

 

Hi there Mr Biltong Maker Man

 

We’ve had our Biltong Maker for a few weeks.  However, there is a major flaw with your invention, it is not big enough!!

As soon as I finish a batch it is immediately devoured by my husband and son who cannot get enough of the biltong.

Any chance of producing a much larger machine?

 

Many thanks.

 

Lee Forfar
Tadley, Hampshire, England.

ForfarL@aol.com

——————————————————————-

(We have done so on your advice Lee-Ed)

 

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

———————————————————————————————————————————–

 

 

AROUND THE WORLD

==================

 

ENGLAND

—————

The following comes from Johan de Vries

 

 

My first “experiment” in the making of droëwors was a resounding success !

 

Got this package on the 5th of November, and assembled it.

So there was this big white box standing in the kitchen……………….. Empty!

Not wanting to wait a moment too long I got in the car and drove to the SA Shop in Putney to go and get some meat and wors so that I could start making my own biltong and droëwors.

 

I got 6 kilos of sausage, and some meat, but when I came home my wife said to me that I should experiment with a small amount of wors first, and then move on to the biltong.

So I listened to reason, and started off with 4 kg of sausage. (Good man!! – Ed)

Now the thing about this sausage is that it was not the thin sausage that I was looking for, but normal Boerewors, or “dikwors”.  I was a bit worried that it would not work, but being the optimist I am I cut it into nice portions, washed it down in a mixture of vinegar and salt, and hung it.

Like a little child, waiting for something to happen, I found myself every half an hour or so standing in front of my biltong maker.  I don’t know what I was expecting to happen, but there I was.  I worked out that it would take about 4 days to dry enough so that we would be able to eat it, but as it turned out, had to wait a long and agonising week, before it was ready.

This was a good experience for me, as I checked it (about 100 times!!) every day after day 4, to make sure that there was it was drying.  Cut a little piece, inspecting it, tasting it, making sure that it was drying.

On day 7, which was last Wednesday, I was satisfied that it was dry enough, and let the family test it.
They were impressed with it, but the wors was not what we were used to at home. I will have to get a thinner type of wors, which should dry sooner as well. The other thing that worried me a bit was if it was going to work in the kitchen, as there is always heat and damp from the cooker, kettle and washing machine, but that did not have any adverse effect on the process at all!>

So tonight I have prepared some meat, and that will be hung just after I have sent this E-Mail.

So now the process starts all over again of standing next to the Biltong maker, walking up and down the passage like an expecting father in a maternity ward!!, but I am sure that it will work out.

 

I have attached a photo of me next to my biltong maker, with all the wors hanging inside it.

 

I will let you know how it turned out, as I hope that it will be ready for Saturday’s rugby final.

 

“Biltong, droëwors, a Caste Lager and a Chevrolet!

 

Hak hom Vrystaat !”

 

 

Johan de Vries

johan@devries.me.uk

Tel 0208 9433 446 (h)

Tel 07960 584 670 (m)

 

(It is a pity we can’t show the photo Johan sent us-It was him alright at about 3 years old perhaps?-Ed)

(Keeping the lid on the machine and not “peeking” inside reduces the drying time drastically! – Ed)

——————————————————————-

 

ISRAEL

———–

This is from Joan Collins and her grandson Yonni in Israel

 

 

The Biltong Team asked my Grandmother (or Ouma as I call her) to write about what is happening in our part of the world.  After watching Ouma walk around frantically trying to figure out what to write about I decided to take over.

 

Let’s start with our common interest-BILTONG

 

Biltong in Israel isn’t too easy to get. You can only buy good Biltong in a few places and it is quite expensive.  You would probably have to have it delivered as well and then you would have to order other stuff with it to “make it worth their while” to come all the way to you.

A South African family in Israel can’t last too long without their SA chocolates and meat so something had to give.  We decided to order a biltong maker.

After thinking about it for quite a while, ordering it and putting it together we needed to get the right meat.

Oy, what can I say about the right meat………

The Biltong Maker Team suggested that we use any part of the Hindquarter (suitable for roasting).  However in Israel there is a problem with a lot of meat because of Kosher reasons so we bought the meat we use to roast, which is aged vacuum packed shoulder.

This came out very nice.

After trying a fresh piece of shoulder we went back to the aged since it tasted much better, but the last two batches had a lot of mould on them, and were too thin so Ouma decided to cut her own meat from now on (the meat we buy from the supermarket that is. (We don’t have a farm with cattle)

Ouma also wants to buy some Sirloin meat from an Argentinean restaurant nearby.

We are trying some droëwors next.

I hope it will be ready for the West Indies cricket tour of South Africa coming up, or better yet, I hope it lasts until then.

 

Well now that we talked about Biltong, let’s have a bit of a (one sided) chat about general life in Israel.

It must be said; Israel is a very nice place.

Unlike some might think, we do not use camels to go to work, Israel is an advanced country, with great facilities, art, music, science etc.

Unfortunately we are in the middle of a war that has been going on since our very existence as Jews. The situation is tough indeed.  Besides the actual terrorism there is a terrible economic situation, constant media bashing, condemnation by the UN, other organizations and most countries of the world.

It’s true that the streets are safe, but there is something wrong when you, as an innocent civilian have that thought in the back of your mind of constant consciousness of where you are, who’s around you and how good the security is wherever you are.

Whenever another attack takes place (besides the terrible yet true feeling of “used to it), you start worrying about all the people you know in the area of the attack and I could personally tell a story of how my family thought I was at the scene of an attack.

 

As someone who loves the Anglo Saxon community I can safely say that I will probably not live here in the future for the simple reason that I need an English mentality surrounding me.  But until I finish the army and my studies I will have to settle for the great cricket coverage we have here!

 

So I will sit tight for the moment with biltong in one hand, droëwors in the other and some Johnny Clegg in the background.

 

Yonni Sidelsky.

shappy@012.net.il

 

(Thanks a lot for your contribution Joan and Yonni, much appreciated – Ed)

——————————————————————-

 

USA

——

Hello Lo,

 

What a lovely surprise reading your newsletter!

I have subscribed to a myriad of SA related sites and we all know how names/e-mail addies get around.

I don’t mind receiving mail from you at all though; it helps with the homesick blues every SA’frican experiences, especially around the hols, and for me in Fall.

My husband Jeff, (he’s American) and I live in the States.

I’ve been here for 15 years. Even though there’s a large number of SA’fricans living here, there aren’t many in our neighborhood.

We do attend the annual SA picnic near Princeton once a year, and of course a grand time is had by all!

If you know of any folks that live in or near Northwestern NJ, please pass our addie along.

 

Thanks again, and thank you for the enjoyable read.

 

Groete,

 

Jeff & Victoria

lusaka@earthlink.net

 

 

Thank you for your kind words Victoria.

How about it people.  Anybody near Jeff and Victoria?  Why not drop them a mail? – Ed

———————————————————————————————————————————–

 

 

FUNNIES

=======

We know that the Rugby World Cup is now history but it was still nice to read this.

 

 

Rugby World Cup 2003

——————————-

 

Following complaints made to the International Rugby Board about the All Blacks being allowed to motivate themselves by performing the ‘Haka’ before their games, other nations have now been allowed to introduce pre-match rituals of their own.

 

The IRB Rugby World Cup 2003 Organising Committee has agreed to the following pre-match displays:

 

  1. The England team will chat about the weather, wave hankies in the air and attach bells to their ankles before moaning about how they invented the game and gave it to the world, and how it’s not fair that everyone still thinks New Zealand are the best team.

 

  1. The Scotland team will turn up pissed, chanting “Yea looking’ at me, Jimmy?” before smashing an Iron Bru bottle over their opponents’ heads and picking random fights with members of the crowd.

 

  1. The Ireland team will split into two, with the Southern half performing a River dance, while the Northerners march the traditional route from their dressing room to the pitch, via their opponents’ dressing room.

 

  1. The Argentineans will unexpectedly invade a small part of opposition territory, claim it as their own “Las In-Goals-Areas” and then be forcibly removed by the match stewards.

 

  1. Two members of the South African team will claim to be more important than the other 13 whom they will imprison between the posts whilst they claim the rest of the pitch for themselves.

 

  1. The Americans will not arrive until almost full time. In future years they will amend the records to show that they were in fact the most important team in the tournament, won it single-handedly and Hollywood will make a film called ‘Saving No.8 Lyle’.

 

  1. Five of the Canadian team will sing La Marseillaise and hold the rest of the team to ransom.

 

  1. The Italian team will arrive dressed in Armani gear, sexually harass the female stewards and then run away.

 

  1. The Spanish will sneak into the other half of the pitch, mow it and then claim that it was all in line with European “grass quotas”. They will then curl up under the posts and have a kip until half time, when their appeal for compensation against the UK Government will be heard.

 

  1. The Japanese will attempt to strengthen their team by offering better salaries to the key opposition players and then run around the pitch at high speed in a highly efficient manner before photographing the ground.

 

  1. The French will declare they have new scientific evidence that the opposition are in fact all mad. They will then park lorries across the halfway line, let sheep loose in the opposition half and burn the officials.

 

  1. The Australians will have a Barbie, sinking a few tinnies before whinging on about how crap England are before they move to England inviting all their mates to come and live with them in Shepherd’s Bush.

 

  1. The Samoans will line out behind the New Zealand team, as that’s the side they all feel they really should be playing for….

 

  1. The Tongans will plant a coconut tree on the halfway line and loll around under it listening to music and discussing women for the duration of the match.

 

  1. Unfortunately, the Committee were unable to accept the Welsh suggestion, as the French have commandeered all the available sheep and there were serious objections from the Australian RSPCA.

———————————————————————————————————————————–

 

 

THE MONTHLY COMPETITION

=========================

 

THE WINNER OF THE NOVEMBER COMPETITION

========================================

Well, well, well, we took a solid three days to figure out who the winner would be for our November competition.
There were a total of 48471 entries! Some people managed to enter almost 3000 times!
However, in the end it was the one with the best caption that came out tops.

Our congratulations go to Madelein Humsche from Wavre in Belgium.
Well done and CONGRATULATIONS Madelein.
Your OmpaGrill complete with the assembling instructions has been sent to you. You might not be able to use it right away but once you do please send us some pictures of you and yours around the Grill!

 

 

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 PRIZES FOR THE DECEMBER COMPETITION

========================================

Since this will be the last competition for 2003 we will be giving away no less than three fabulous prizes!

 

They are:

*- One of the famous Traditional Home Biltong makers

*- A braai utensil set in a smart looking carry case

*- One of the Biltongmakers wooden Biltong Cutters made of Blackwood.

 

Just click on http://www.biltongmakers.com/biltong151_Xmas.html to see what it all looks like!

 

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of the December 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.

———————————————————————————————————————————–

 

 

EARN YOUR OWN FREE HOME BILTONG MAKER!

=========================================

We are constantly on the lookout to contact more and more South Africans across the world to tell them about our fantastic Home Biltong Makers and to invite them to become members of the Biltong Club.

It is not always easy to do so and we certainly don’t want to resort to “spamming”.

So, here is your chance to help us.

If you know about a group of South Africans living overseas why not tell them about us and then us about them.  The ideal situation would be if you would get hold of their email addresses (with their permission of course) so that we can mail them a copy of our newsletter.  If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and directly due to your efforts you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

———————————————————————————————————————————–

 

 

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!

———————————————————————————————————————————–

 

 

NEW SECURE ON-LINE PAYMENT FACILITY

====================================

We are glad to announce that our new secure on-line payment facility is now up and running.  The new facility is operated by WorldPay who are a division of the Royal Bank of Scotland.

Via this facility you can now not only pay with your credit card (as always) but also with your debit card.  This will be welcome news to those people who don’t have a credit card.

———————————————————————————————————————————–

 

 

LET’S HEAR FROM YOU!!

=====================

Lots of people wrote to us this month.

Our thanks go to those people who made an effort to share their experiences with all of us.

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

===========

Since it is now winter we have run down our stock of Boerewors.  We will be making fresh supplies again in the spring.  Thanks to Pat da Silva (thanks a lot Pat) we now have ample spices for all different types of Boerewors.  More about what will be available toward April/May.

If you still want some wors we have a small quantity left in the freezers.

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.

————————————————————————————————————————————

 

POTJIE POTS AND GAS BURNERS

============================

We have a small stock of size 3 and 4 Potjie Pots as well as some Gas Burners in stock in Belgium.  For those who are interested please call Lo on +32-16-53.96.25

————————————————————————————————————————————

 

 

Till next month!

THE BILTONG TEAM

 

 

Lo

 

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Newsletter – December 2003

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THE BILTONGMAKERS.COM!  NEWSLETTER FOR DECEMBER 2003

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* From the editor

* Points to think over

* 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

* Earn your own free Home Biltong Maker

* Buy on your Budget account

* New secure on-line Payment Facility

* Let’s hear from you!

* Boerewors in the Benelux

* Potjie Pots and Gas Burners

* Subscribing and un-subscribing

 

 

FROM THE EDITOR

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Keerbergen

Belgium

December 7, 2003

 

It’s about 1° C as I sit here typing away.

This morning the weatherman on the TV had it dead right!  He said” It’s going to be a beautiful sunny day outside and it will be lovely from behind the glass!

Well, that’s where I am sitting right now, behind the double glazed windows looking out over the front garden.

This morning everything was white with the frost.

An especially funny sight is to see Woolly, our big male cat (he’s not quite right in the head) going outside and having this totally confused look on his face when he finds that he can’t drink his water because it is frozen solid!

 

So, the winter is upon us.  They say it is just a little cold spell and it will warm up nicely by the end of the week.  It will then be at least 3 C instead of 1!!

 

June and I don’t mind at all though.  Like we have always said it’s nice and cozy in the winter with the fire going and the candles burning.

 

November was a busy month.  I did a trip to Munich, which was really nice.  I had not been there for a while and driving through town reminded me of how we used to party in the Hofbrauhaus with Anneke and Volker many years ago.  Germany has its own beauty, especially the southern parts.  It was a long trip though, about 1600 km there and back.

 

Job, the eldest son of my sister Ariel, got married and we went down to The Hague for the wedding.  Every time something like this happens I get reminded by the history you find in every nook and cranny of Europe.  Job and his bride Liesbet got married in a beautiful church in the middle of The Hague.  Before the service I walked around a bit and found out that Mr Fahrenheit (the temperature man) is buried there.

 

Daniel Gabriel Fahrenheit was born in Gdansk in Poland and spent most of his life in the Netherlands.  He died there in The Hague on September 16 1736 and was buried right there in that church.

 

I find things like that fascinating.  It happened such a long time ago and everything is still more or less like it was then!

 

Then, a couple of days ago it was “Sinterklaas”!

 

Now, “Sinterklaas” is a typically Dutch institution and you will of course find it in Belgium as well.  Where the rest of the world has “Christmas Father” the Dutch and the Belgians have “Sinterklaas”.

Of course some of the Father Christmas (Santa Klaus” has blown over here as well with all the people living here from all over the world.  But, Sinterklaas is the real original thing over here.

 

The story is fascinating.

 

 

SINTERKLAAS

The Feast of Sinterklaas, or St. Nicholas, is an annual event, which has been uniquely Dutch and Flemish for centuries. St. Nicholas’ Feast Day, December 6th, is observed in most Roman Catholic countries primarily as a feast for small children. But it is only in the Low Countries – especially in the Netherlands – that the eve of his feast day (December 5th) is celebrated nationwide by young and old, Christian and non-Christian, and without any religious overtones.
Although Sinterklaas is always portrayed in the vestments of the bishop he once was, his status as a canonized saint has had little to do with the way the Dutch think of him. Rather, he is a kind of benevolent old man, whose feast day is observed by exchanging gifts and making good-natured fun of each other. It so happens that the legend of St. Nicholas is based on historical fact. He did actually exist. He lived from 271 A.D. to December 6th, 342 or 343.

His 4th century tomb in the town of Myra, near the city of Anatolia in present-day Turkey, has even been dug up by archaeologists.

This is his story:
Born of a wealthy family, Nicholas was brought up as a devout Christian. When his parents died of an epidemic, he distributed his wealth among the poor and became a priest.
Later he became Archbishop of Myra, and it is from here that the fame of his good deeds began to spread across the Mediterranean. Desperate sailors who called upon the Good Bishop to calm stormy seas were heard; prison walls crumbled when victims of persecution prayed to him. He saved young children from the butcher’s knife and dropped dowries into the shoes of penniless maidens. Over time, St. Nicholas became the patron saint of sailors and merchants, and especially of children.

After his death, the cult of St. Nicholas spread rapidly via southern Italy throughout the rest of the Mediterranean and eventually to coastal towns along the Atlantic and the North Sea. In the 12th and 13th centuries, Holland built no fewer than 23 churches dedicated to St. Nicholas, many of which are still standing. Amsterdam adopted St. Nicholas as its patron saint, and Rome decreed that December 6th, the anniversary of his death, should be his official Feast Day.
St. Nicholas’ strong influence in the Low Countries – an area heavily engaged in trade and navigation – was primarily due to his role as patron of sailors and merchants.
However, his fame as protector of children soon took precedence.
In the 14th century, choirboys of St. Nicholas churches were given some money and the day off on December 6th.
Somewhat later, the pupils of convent schools would be rewarded or punished by a monk dressed up as the Good Bishop, with his long white beard, his red mantle and mitre (bishop’s hat) and his golden crosier (bishop’s staff) – just as he is still presented today
All Dutch children know that Sinterklaas (the name is a corruption of Sint Nikolaas) lives in Spain.

Exactly why he does remains a mystery, but that is what all the old songs and nursery rhymes say. Whatever the case may be, in Spain he spends most of the year recording the behaviour of all children in a big red book, while his helper Black Peter (Zwarte Piet) stocks up on presents for next December 5th. In the first weeks of November, Sinterklaas gets on his white horse, Peter (“Piet”) swings a huge sack full of gifts over his shoulder, and the three of them board a steamship headed for the Netherlands. Around mid-November they arrive in a harbour town – a different one every year – where they are formally greeted by the Mayor and a delegation of citizens. Their parade through town is watched live on television by the whole country and marks the beginning of the “Sinterklaas season”
The old bishop and his helpmate are suddenly everywhere at once. At night they ride across Holland’s’ rooftops and Sinterklaas listens through the chimneys to check on the children’s behaviour. Piet jumps down the chimney flues and makes sure that the carrot or hay the children have left for the horse in their shoes by the fireplace is exchanged for a small gift or some candy. During the day, Sinterklaas and Piet are even busier, visiting schools, hospitals, department stores, restaurants, offices and many private homes. Piet rings doorbells, scatters sweets through the slightly opened doors and leaves basketfuls of presents by the front door.

 

How do they manage to be all over the Netherlands at once?
This is thanks to the so-called “hulp-Sinterklazen”, or Sinterklaas helpers, who dress up like the bishop and Black Peter and help them perform their duties. Children who become wise to these simultaneous “Sint-sightings” are told that since Sinterklaas cannot indeed be in two places at once, he gets a little help from his uncanonized friends.
The Dutch are busy too – shopping for, and more importantly, making presents. Tradition demands that all packages be camouflaged in some imaginative way, and that every gift be accompanied by a fitting poem. This is the essence of Sinterklaas: lots of fun on a day when people are not only allowed, but expected, to make fun of each other in a friendly way. Children, parents, teachers, employers and employees, friends and co-workers tease each other and make fun of each other’s habits and mannerisms.
Another part of the fun is how presents are hidden or disguised. Recipients often have to go on a treasure hunt all over the house, aided by hints, to look for them. They must be prepared to dig their gifts out of the potato bin, to find them in a pudding, in a glove filled with wet sand, in some crazy dummy or doll. Working hard for your presents and working even harder to think up other peoples’ presents and get them ready is what the fun is all about.
The original poem accompanying each present is another old custom and a particularly challenging one. Here the author has a field day with his subject (the recipient of the gift). Foibles, love interests, embarrassing incidents, funny habits and well-kept secrets are all fair game. The recipient, who is the butt of the joke, has to open his/her package in public and read the poem aloud amid general hilarity. The real giver is supposed to remain anonymous because all presents technically come from Sinterklaas, and recipients say out loud “Thank you, Sinterklaas!”, even if they no longer believe in him.
Towards December 5th, St. Nicholas poems pop up everywhere in the Netherlands: in the press, in school, at work and in both Houses of Parliament.
On the day of the 5th, most places of business close a bit earlier than normal. The Dutch head home to a table laden with the same traditional sweets and baked goods eaten for St. Nicholas as shown in the 17th-century paintings of the Old Masters.

Large chocolate letters – the first initial of each person present – serve as place settings. They share the table along with large gingerbread men and women. A basket filled with mysterious packages stands close by and scissors are at hand. Early in the evening sweets are eaten while those gathered take turns unwrapping their gifts and reading their poems out loud so that everyone can enjoy the impact of the surprise. The emphasis is on originality and personal effort rather than the commercial value of the gift, which is one reason why Sinterklaas is such a delightful event for young and old alike.

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So, last Friday evening it was Sinterklaas.  June and I had gone to Antwerp to be there when Luke and Jake would wake up the next morning and find their presents.

 

Derek and Jeanine had asked Sinterklaas to get Luke and Jake a new bicycle and we had asked him to bring a new Harry Potter book for Luke and a He-Man thingy for Jake.

 

Zwarte Piet has brought the presents during the day and Derek had locked them up in the music room at their home at the Britselei in Antwerp.

 

But we all know how it goes on the eve of Sinterklaas.  Lots of excitement and expectations.  It did not take long for the boys to find the key to the room and there they came running up the stairs, all exited.  Daddy, Mommy!!!  Sinterklaas had brought us bicycles!  Come and look in the room downstairs,  quickly!!

 

Derek’s face dropped, Jeanine’s face went into a severe frown.  How had these little boys managed to get into that room?

 

So, the problem had to be solved.  The surprise had gone out of them finding their presents the next morning so some drastic action was called for.

 

While the kids were kept busy upstairs Derek and Mark (who was on a quick visit) removed all the presents to the basement and locked the door.

 

Both Like and Jake kept on insisting that everybody had to go downstairs to have a look for themselves that the presents had indeed arrived.  So, we all went downstairs, opened the door and peeked inside.  To the boys consternation there were no presents in the room.  Totally confused and muttering to themselves they went back upstairs and looked very worried.  Because, if you find your presents before you are supposed to Sinterklaas will just take them back again!

 

Soon it was time for bed and Luke and Jake started preparing for the visit by Sinterklaas and Zwarte Piet.  They would come that evening and had to be well looked after!

 

So, a plate with some biscuits for Zwarte Piet, a couple of sugar cubes for the horse and a beer for Sinterklaas were left by the fireplace.  As soon as they would come in through the chimney during the night they would see all the goodies left behind by Luke and Jake.

 

Happy with their efforts they went up to their bedroom and were soon fast asleep.

 

Later that evening Derek drank the beer, Jeanine put the biscuits back in the tin and all that was left was an empty beer glass and some crumbs all over the place.

 

A trails of sweets lead down the stairs to the hallway where the presents were displayed.

 

Needless to say that nobody slept late the next morning.  All woken up by excited children’s voices we wearily got ourselves out of bed to admire the new acquisitions.

 

How nice to be little and have all these little (and big) fantasies!  (Haven’t I heard that before somewhere?)

 

Well, that was the first big event of December.  There are sure to be some more as it promises to be an exiting and busy month.

 

In closing I must say a couple of words of thanks to the many people who have been involved with Biltongmakers.Com during the year. And who have helped so much to make it the success it has been in 2003.

 

Firstly my thanks go to Trish and Shannon in Johannesburg who so incredibly well took over the dispatch department from Kel.  After an initial few hiccups the shipping is running smoothly now and most orders are processed and dispatched sometimes within days of receipt of the order.  It is not easy to run around for all the little things involved with the dispatch.  The collection of machines from the factories, the spices from the manufacturers, Potjie pots, biltong cutters, boxes, labels, more spices, etc. etc. etc.  It is a never-ending cycle.

Thank you very much Trish and Shannon for your incredible efforts!  Without you it just would not happen!!

 

Then I must thank Neil and Joy who so aptly and quickly organized the production of the new Traditional Biltong maker.  The new model has many improvements over the old machine and is more popular than ever.

 

My most sincere thanks go to our customers.  Without you we would not be here.  It is been great fun to work with you and to see and read the emails of encouragement.  Sure there are some people who we could not satisfy as much as we would have liked to but it can never be said that it was not for the want of trying.  To those people we extend our sincere apologies and promise to do even better next time.

 

 

Last but certainly not least there is June.  What can I say!  One thing is sure and that is that this newsletter would not exist without her (neither would I for that matter !).  June’s endless proofreading and all the interruptions at her work with my phone calls for advice has been invaluable!

 

So, it’s almost Christmas and the end of yet another year.

 

All that remains now is to wish all of you a very merry Christmas and a very successful, prosperous and happy New Year!

 

 

Take care, till next month.

 

 

Lo

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POINTS TO PONDER

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*-. In disagreements with loved ones, deal only with the current situation.  Don’t bring up the past.

*-. Open your arms to change, but don’t let go of your values.

*-. Spend some time alone every day.

*-. When you realize you’ve made a mistake, take immediate steps to correct.

*-. Share your knowledge. It’s a way to achieve immortality.

*-. Once a year, go someplace you’ve never been before.

*-. Live a good, honourable life. Then, when you get older and think back, you’ll be able to enjoy

 

(Thanks again Derek – Ed)

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OUR HOME BILTONG MAKERS

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We receive very little feedback and/or suggestions as to how we may possibly improve on both models of Home Biltong makers.  This could of course be a very good sign.  Perhaps everybody is quite happy with the biltong they are producing!

But, if you have any suggestions please mail us and we will have a good look at it.

Please keep in mind that it will soon be summer holidays in South Africa and most businesses will close from the middle of December until the beginning of January.

We have made sure to have some stock on hand but orders placed later on in the month might have to wait for the new production in January.

Details of the Traditional 2kg Biltong Maker can be found by going to http://www.biltongmakers.com/biltong01_HBMhome.html

Details on the RNA-5kg machine can be found by going to

http://www.biltongmakers.com/biltong03b_rocky5kg_01.html

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THIS MONTH’S SPECIAL OFFER!!

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Our wooden manual Biltong Cutters will be priced at only R 299.00 from the date of the mailing of this newsletter until the end of December 2003.  The cutters are made of Black Wood and are of the highest quality.

They are specially made for us by a highly respected factory in Port Elizabeth.

So, be quick to order because our present stock will not last too long at this price and then you would have to wait for the next batch to come of the production line.

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TIP OF THE MONTH

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How to pre-treat a Potjie Pot and to keep it nice and clean!

 

Ek sien in julle nuusbrief dat daar n bespreking is oor die inbreek van ‘n potjie. Daar is verskeie maniere, gesofistikeerd ens.

Maar kyk ek is maar ‘n lui mens, ek sal nie tien tree loop as ek dit bv. kan ry nie.  Ek sal vir julle vertel wat my beste manier is om so ‘n potjie in te breek (pretreatment)

Nuwe potjies het ‘n lagie Shellac binne om te keer dat hy roes op die rak.

Ek vat sommer papier vyn houtjies en dikker hout stukke en maak ‘n vuur in die potjie wat skrik vir niks.  As hy koud is vee ek hom sommer liggies uit met ‘n skuurpapier, spoel hom uit en siedaar hy is reg vir gebruik. Smeer hom net voor bere met ‘n stukkie varkspek of kookolie en hy roes nie.

As jy die potjie op n oop vuur wil gebruik, maak net so ‘n bietjie modder aan en smeer die buitekant daarmee. Na gebruik kan die roet baie maklik afgewas word met water.  My ondervinding is dat so ‘n potjie baie makliker as ander skottelgoed skoonmaak.

Na gebruik hou maar aan smeer met vet of olie, jy sal gou genoeg agterkom wanneer die vet astware in die metaal ingetrek is en dan sal hy nie meer roes nie.

 

Groetnis uit Suid Afrika.

 

Max le Roux.

maler@mweb.co.za

 

 

(Baie dankie Max – Anyone else out there with some more tips for our readers! – Ed)

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FREQUENTLY ASKED QUESTIONS

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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.

 

The following question has come up time and again and we finally had some people mailing us with a possible answer.

We must stress however that, upon replying to these people and asking them how it tasted, both came back to us saying they had not tried it yet!

 

Here it is:

 

Question

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Ek is dringend op soek na ‘n resep vir ‘n Biltong en Kaas Potjie.

Vriende van my het gesê dit is heerlik maar niemand kan vir my ‘n resep gee

nie.

 

Help asseblief!!!

 

 

Answer

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BILTONG POTJIE EN KAAS

(Genoeg vir 10 mense)

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Ingrediente:

 

*- 6 Uie

*- 1 Pak sampioene

*- R 60,00 se biltong (+/- 1kg)

*- 1 Blik pitmielies

*- 1 Pak noedels (gedraai of skulp) (Gaargemaak)

*- ½ “Green Pepper”

*- 2 Houertjies vars room

*- Redelike stuk gerasperde kaas (Hoe meer kaas, hoe lekkerder)

 

 

Metode:

 

*- Braai uie en sampioene tot gaar.

*- Voeg biltong by

*- Voeg gaargemaakte noedels by.

*- Plaas “green pepper” en pitmielies bo op.

*- Rond af met 2 houertjies room en baie gerasperde kaas.

 

 

Byskrif

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Hierdie resep is ryk, maar so lekker.

Dit gaan baie vinnig om te maak.

Bedien dit saam met ‘n lekker mengelslaai of enige ander slaai en jy rek dit nog verder.

 

Johan Heydeman

HeydemJP@telkom.co.za

ITS SQA SA

012-680-7351 (office)

072-627-1066 (cell)

012-680-7411 (fax)

 

Baie dankie Johan.  Laat ons hoop dat dit is waar so baie mense vir gevra het – Ed

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RECIPE CORNER

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We received so many recipes in November that it has been difficult to choose which one to use in this newsletter.  If yours has not been used this month please be assured that it will most certainly appear in one of the future editions.

 

The saga about whether one can do a Potjie with noodles in it goes on.  Finally we found this recipe, tried it and must say that it was excellent.

 

CHICKEN AND NOODLE POTJIE

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Ingredients:

 

*- 8 chicken thighs

*- 30ml cooking oil

*- 2 celery sticks (chopped)

*- 2 tomatoes, skin removed and chopped into chunks

*- 250 gram button mushrooms (whole)

*- 250 ml chives (copped)

*- 1 green pepper (sliced)

*- 500ml uncooked shell noodles

*- 15ml parsley (finely chopped)

*- 10ml dried mixed herbs

*- 5ml freshly ground black pepper

*- 3ml dried rosemary

*- 250ml dry white wine

*- 250ml grated Cheddar cheese

*- Salt and pepper to taste

 

 

Method:

 

*- Sprinkle the chicken with salt and pepper.

*- Heat the oil in the pot and fry the chicken, a few pieces at a time, until golden brown.

*- Arrange the vegetables in layers on top of the chicken in the following order:

*- Celery

*- Tomatoes

*- Green pepper

*- Mushrooms

*- Chives

*- Sprinkle the parsley and mixed herbs on top and add the noodles.

*- Sprinkle the black pepper and rosemary on top and pour over the wine.

*- Cover and simmer for about 1 hour.

*- Sprinkle with cheese and simmer for a further 20 minutes.

 

Note:

You can always use more cheese if you want to

 

 

(Recipe by Mr L J Schroeder of Wellington as published in “Potjiekos” by Marlene Hammann)

 

 

 

(How about YOUR favourite recipe everyone? – Ed)

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HAPPY PEOPLE COMMENTS

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Dear Lo

 

Thank you very very very much!!!!

You are quite something!

Now I can surprise my brother with his own Biltong maker!

Let me know when you are in SA so I can take you sight seeing or for a meal.  Maybe even coffee? I might be moving to USA so maybe you can come visit me there?

I know that this is your job, but I must say that you are the most attentive sales person I have ever had the pleasure of dealing with.

 

Thanx

Camey Napier

Cape Town

CameyN@sahomeloans.com

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Hi there Biltong Team!

 

Just thought I would drop you a quick e-mail to say I have had my first batch of Biltong and it was fantastic.  Consumed quite a lot at the Boks vs Georgia game last Friday night here in Sydney.

It was as easy as the web page says and tastes just as good.  Will be pulling the second consignment off in the next few days, just in time for the Samoan clash with the Boks.  I will also be selling the machine via word of mouth so expect to see some new orders in the near future from the ex-pats here in Sydney.

Once again, thanks for all the effort you made your side trying to find the original lost machine and for the replacement.  I wish the thief who stole it in the first place failure on every batch of Biltong he makes.

 

Regards and “Boks for World Cup Champs 2003”

 

Craig Rudolph

Craig.Rudolph@shelldirect.com.au

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Hello Lo and the Biltong Team.

 

Just a short E-mail to say “Thank you, thank you and thank you again !!”

 

I have just received my 5kg Biltong Machine in the post today – and man, I am as excited as my 7-year-old daughter on Xmas eve!

We jumped in the car and went to go and get some Boerewors from the SA shop and I am busy making my first batch now.  Just finished preparing the wors and hanged it. I will start with biltong next week, so I will be looking at your site in depth for some tips about making biltong.

 

I hope that the wors turns out okay, because I have invited some people over on Saturday (for the rugby!), and then I can be “windgat” about my homemade droëwors!

 

Thank you again, and I will let you know how it turned out.

 

Regards

 

Johan de Vries

johan@devries.me.uk

Tel 0208 9433 446 (h)

Tel 07960 584 670 (m)

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Hi there Mr Biltong Maker Man

 

We’ve had our Biltong Maker for a few weeks.  However, there is a major flaw with your invention, it is not big enough!!

As soon as I finish a batch it is immediately devoured by my husband and son who cannot get enough of the biltong.

Any chance of producing a much larger machine?

 

Many thanks.

 

Lee Forfar
Tadley, Hampshire, England.

ForfarL@aol.com

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(We have done so on your advice Lee-Ed)

 

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

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AROUND THE WORLD

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ENGLAND

—————

The following comes from Johan de Vries

 

 

My first “experiment” in the making of droëwors was a resounding success !

 

Got this package on the 5th of November, and assembled it.

So there was this big white box standing in the kitchen……………….. Empty!

Not wanting to wait a moment too long I got in the car and drove to the SA Shop in Putney to go and get some meat and wors so that I could start making my own biltong and droëwors.

 

I got 6 kilos of sausage, and some meat, but when I came home my wife said to me that I should experiment with a small amount of wors first, and then move on to the biltong.

So I listened to reason, and started off with 4 kg of sausage. (Good man!! – Ed)

Now the thing about this sausage is that it was not the thin sausage that I was looking for, but normal Boerewors, or “dikwors”.  I was a bit worried that it would not work, but being the optimist I am I cut it into nice portions, washed it down in a mixture of vinegar and salt, and hung it.

Like a little child, waiting for something to happen, I found myself every half an hour or so standing in front of my biltong maker.  I don’t know what I was expecting to happen, but there I was.  I worked out that it would take about 4 days to dry enough so that we would be able to eat it, but as it turned out, had to wait a long and agonising week, before it was ready.

This was a good experience for me, as I checked it (about 100 times!!) every day after day 4, to make sure that there was it was drying.  Cut a little piece, inspecting it, tasting it, making sure that it was drying.

On day 7, which was last Wednesday, I was satisfied that it was dry enough, and let the family test it.
They were impressed with it, but the wors was not what we were used to at home. I will have to get a thinner type of wors, which should dry sooner as well. The other thing that worried me a bit was if it was going to work in the kitchen, as there is always heat and damp from the cooker, kettle and washing machine, but that did not have any adverse effect on the process at all!>

So tonight I have prepared some meat, and that will be hung just after I have sent this E-Mail.

So now the process starts all over again of standing next to the Biltong maker, walking up and down the passage like an expecting father in a maternity ward!!, but I am sure that it will work out.

 

I have attached a photo of me next to my biltong maker, with all the wors hanging inside it.

 

I will let you know how it turned out, as I hope that it will be ready for Saturday’s rugby final.

 

“Biltong, droëwors, a Caste Lager and a Chevrolet!

 

Hak hom Vrystaat !”

 

 

Johan de Vries

johan@devries.me.uk

Tel 0208 9433 446 (h)

Tel 07960 584 670 (m)

 

(It is a pity we can’t show the photo Johan sent us-It was him alright at about 3 years old perhaps?-Ed)

(Keeping the lid on the machine and not “peeking” inside reduces the drying time drastically! – Ed)

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ISRAEL

———–

This is from Joan Collins and her grandson Yonni in Israel

 

 

The Biltong Team asked my Grandmother (or Ouma as I call her) to write about what is happening in our part of the world.  After watching Ouma walk around frantically trying to figure out what to write about I decided to take over.

 

Let’s start with our common interest-BILTONG

 

Biltong in Israel isn’t too easy to get. You can only buy good Biltong in a few places and it is quite expensive.  You would probably have to have it delivered as well and then you would have to order other stuff with it to “make it worth their while” to come all the way to you.

A South African family in Israel can’t last too long without their SA chocolates and meat so something had to give.  We decided to order a biltong maker.

After thinking about it for quite a while, ordering it and putting it together we needed to get the right meat.

Oy, what can I say about the right meat………

The Biltong Maker Team suggested that we use any part of the Hindquarter (suitable for roasting).  However in Israel there is a problem with a lot of meat because of Kosher reasons so we bought the meat we use to roast, which is aged vacuum packed shoulder.

This came out very nice.

After trying a fresh piece of shoulder we went back to the aged since it tasted much better, but the last two batches had a lot of mould on them, and were too thin so Ouma decided to cut her own meat from now on (the meat we buy from the supermarket that is. (We don’t have a farm with cattle)

Ouma also wants to buy some Sirloin meat from an Argentinean restaurant nearby.

We are trying some droëwors next.

I hope it will be ready for the West Indies cricket tour of South Africa coming up, or better yet, I hope it lasts until then.

 

Well now that we talked about Biltong, let’s have a bit of a (one sided) chat about general life in Israel.

It must be said; Israel is a very nice place.

Unlike some might think, we do not use camels to go to work, Israel is an advanced country, with great facilities, art, music, science etc.

Unfortunately we are in the middle of a war that has been going on since our very existence as Jews. The situation is tough indeed.  Besides the actual terrorism there is a terrible economic situation, constant media bashing, condemnation by the UN, other organizations and most countries of the world.

It’s true that the streets are safe, but there is something wrong when you, as an innocent civilian have that thought in the back of your mind of constant consciousness of where you are, who’s around you and how good the security is wherever you are.

Whenever another attack takes place (besides the terrible yet true feeling of “used to it), you start worrying about all the people you know in the area of the attack and I could personally tell a story of how my family thought I was at the scene of an attack.

 

As someone who loves the Anglo Saxon community I can safely say that I will probably not live here in the future for the simple reason that I need an English mentality surrounding me.  But until I finish the army and my studies I will have to settle for the great cricket coverage we have here!

 

So I will sit tight for the moment with biltong in one hand, droëwors in the other and some Johnny Clegg in the background.

 

Yonni Sidelsky.

shappy@012.net.il

 

(Thanks a lot for your contribution Joan and Yonni, much appreciated – Ed)

——————————————————————-

 

USA

——

Hello Lo,

 

What a lovely surprise reading your newsletter!

I have subscribed to a myriad of SA related sites and we all know how names/e-mail addies get around.

I don’t mind receiving mail from you at all though; it helps with the homesick blues every SA’frican experiences, especially around the hols, and for me in Fall.

My husband Jeff, (he’s American) and I live in the States.

I’ve been here for 15 years. Even though there’s a large number of SA’fricans living here, there aren’t many in our neighborhood.

We do attend the annual SA picnic near Princeton once a year, and of course a grand time is had by all!

If you know of any folks that live in or near Northwestern NJ, please pass our addie along.

 

Thanks again, and thank you for the enjoyable read.

 

Groete,

 

Jeff & Victoria

lusaka@earthlink.net

 

 

Thank you for your kind words Victoria.

How about it people.  Anybody near Jeff and Victoria?  Why not drop them a mail? – Ed

———————————————————————————————————————————–

 

 

FUNNIES

=======

We know that the Rugby World Cup is now history but it was still nice to read this.

 

 

Rugby World Cup 2003

——————————-

 

Following complaints made to the International Rugby Board about the All Blacks being allowed to motivate themselves by performing the ‘Haka’ before their games, other nations have now been allowed to introduce pre-match rituals of their own.

 

The IRB Rugby World Cup 2003 Organising Committee has agreed to the following pre-match displays:

 

  1. The England team will chat about the weather, wave hankies in the air and attach bells to their ankles before moaning about how they invented the game and gave it to the world, and how it’s not fair that everyone still thinks New Zealand are the best team.

 

  1. The Scotland team will turn up pissed, chanting “Yea looking’ at me, Jimmy?” before smashing an Iron Bru bottle over their opponents’ heads and picking random fights with members of the crowd.

 

  1. The Ireland team will split into two, with the Southern half performing a River dance, while the Northerners march the traditional route from their dressing room to the pitch, via their opponents’ dressing room.

 

  1. The Argentineans will unexpectedly invade a small part of opposition territory, claim it as their own “Las In-Goals-Areas” and then be forcibly removed by the match stewards.

 

  1. Two members of the South African team will claim to be more important than the other 13 whom they will imprison between the posts whilst they claim the rest of the pitch for themselves.

 

  1. The Americans will not arrive until almost full time. In future years they will amend the records to show that they were in fact the most important team in the tournament, won it single-handedly and Hollywood will make a film called ‘Saving No.8 Lyle’.

 

  1. Five of the Canadian team will sing La Marseillaise and hold the rest of the team to ransom.

 

  1. The Italian team will arrive dressed in Armani gear, sexually harass the female stewards and then run away.

 

  1. The Spanish will sneak into the other half of the pitch, mow it and then claim that it was all in line with European “grass quotas”. They will then curl up under the posts and have a kip until half time, when their appeal for compensation against the UK Government will be heard.

 

  1. The Japanese will attempt to strengthen their team by offering better salaries to the key opposition players and then run around the pitch at high speed in a highly efficient manner before photographing the ground.

 

  1. The French will declare they have new scientific evidence that the opposition are in fact all mad. They will then park lorries across the halfway line, let sheep loose in the opposition half and burn the officials.

 

  1. The Australians will have a Barbie, sinking a few tinnies before whinging on about how crap England are before they move to England inviting all their mates to come and live with them in Shepherd’s Bush.

 

  1. The Samoans will line out behind the New Zealand team, as that’s the side they all feel they really should be playing for….

 

  1. The Tongans will plant a coconut tree on the halfway line and loll around under it listening to music and discussing women for the duration of the match.

 

  1. Unfortunately, the Committee were unable to accept the Welsh suggestion, as the French have commandeered all the available sheep and there were serious objections from the Australian RSPCA.

———————————————————————————————————————————–

 

 

THE MONTHLY COMPETITION

=========================

 

THE WINNER OF THE NOVEMBER COMPETITION

========================================

Well, well, well, we took a solid three days to figure out who the winner would be for our November competition.
There were a total of 48471 entries! Some people managed to enter almost 3000 times!
However, in the end it was the one with the best caption that came out tops.

Our congratulations go to Madelein Humsche from Wavre in Belgium.
Well done and CONGRATULATIONS Madelein.
Your OmpaGrill complete with the assembling instructions has been sent to you. You might not be able to use it right away but once you do please send us some pictures of you and yours around the Grill!

 

 

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 PRIZES FOR THE DECEMBER COMPETITION

========================================

Since this will be the last competition for 2003 we will be giving away no less than three fabulous prizes!

 

They are:

*- One of the famous Traditional Home Biltong makers

*- A braai utensil set in a smart looking carry case

*- One of the Biltongmakers wooden Biltong Cutters made of Blackwood.

 

Just click on http://www.biltongmakers.com/biltong151_Xmas.html to see what it all looks like!

 

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.

The winners of the December 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.

———————————————————————————————————————————–

 

 

EARN YOUR OWN FREE HOME BILTONG MAKER!

=========================================

We are constantly on the lookout to contact more and more South Africans across the world to tell them about our fantastic Home Biltong Makers and to invite them to become members of the Biltong Club.

It is not always easy to do so and we certainly don’t want to resort to “spamming”.

So, here is your chance to help us.

If you know about a group of South Africans living overseas why not tell them about us and then us about them.  The ideal situation would be if you would get hold of their email addresses (with their permission of course) so that we can mail them a copy of our newsletter.  If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

If the response we receive is large enough and directly due to your efforts you could be rewarded by receiving one of our products totally free of charge.

What an easy way to perhaps get your own Home Biltong Maker without having to pay a cent for it!

You can mail us at info@biltongmakers.com

———————————————————————————————————————————–

 

 

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!

———————————————————————————————————————————–

 

 

NEW SECURE ON-LINE PAYMENT FACILITY

====================================

We are glad to announce that our new secure on-line payment facility is now up and running.  The new facility is operated by WorldPay who are a division of the Royal Bank of Scotland.

Via this facility you can now not only pay with your credit card (as always) but also with your debit card.  This will be welcome news to those people who don’t have a credit card.

———————————————————————————————————————————–

 

 

LET’S HEAR FROM YOU!!

=====================

Lots of people wrote to us this month.

Our thanks go to those people who made an effort to share their experiences with all of us.

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

===========

Since it is now winter we have run down our stock of Boerewors.  We will be making fresh supplies again in the spring.  Thanks to Pat da Silva (thanks a lot Pat) we now have ample spices for all different types of Boerewors.  More about what will be available toward April/May.

If you still want some wors we have a small quantity left in the freezers.

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.

————————————————————————————————————————————

 

POTJIE POTS AND GAS BURNERS

============================

We have a small stock of size 3 and 4 Potjie Pots as well as some Gas Burners in stock in Belgium.  For those who are interested please call Lo on +32-16-53.96.25

————————————————————————————————————————————

 

 

Till next month!

THE BILTONG TEAM

 

 

Lo

 

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You can be included in this newsletter by clicking on the following link: Please subscribe me!

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November 2003

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

 

Newsletter – November 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 or someone has submitted your name to us thinking that you might be interested.

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

You may also subscribe or unsubscribe on our web site www.biltongmakers.com

 

If you, your family or your friends want to subscribe to the newsletter please click on  Please subscribe me!

 

THE BILTONGMAKERS.COM!  NEWSLETTER FOR NOVEMBER 2003

 

 

* 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

 

 

FROM THE EDITOR

 

Keerbergen

Belgium

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.

Lo

 

 

POINTS TO PONDER

 

  • 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-

 

OUR HOME BILTONG MAKERS

 

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!

 

 

THIS MONTH’S SPECIAL OFFER!!

 

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?

 

 

TIP OF THE MONTH

 

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)

 

 

FREQUENTLY ASKED QUESTIONS

 

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.

 

Question:

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

 

Answer

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!

 

Question:

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

Answer:

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.

 

Question:

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!

Answer:

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!

 

 

Question:

Do you also have Boerewors machines?

Answer:

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.

-RECIPE CORNER

 

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

 

OLD GINGER BEER RECIPE

USE AN ENAMAL DISH ONLY!

Ingredients

* 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

Method

 

* 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

 

ENJOY!

 

How about YOUR favourite recipe everyone?

 

 

HAPPY PEOPLE COMMENTS

“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 🙂

Georg

georg@lorse.com

 

 

Congratulations!!!
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

stephengiesswein@mac.com

 

 

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

TThompson@bpsni.co.uk

 

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

 

 

 

AROUND THE WORLD

 

Nothing submitted this month

 

FUNNIES

 

This was nice to read again and please ladies……………………..no offense!

 

MAKING AN ATM WITHDRAWE

MALE PROCEDURE

 

  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

 

 

FEMALE PROCEDURE

  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

 

 

THE MONTHLY COMPETITION

 

THE ANSWERS TO THE OCTOBER COMPETITION

 

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

 

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?

 

 

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 NOVEMBER COMPETITION

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 www.biltongmakers.com and click on one of the two competition links.

The winner of the November 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!

 

 

LET’S HEAR FROM YOU!!

 

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

 

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 info@biltongmakers.com for details or phone Lo at +32-16-53.96.25.

 

 

Till next month!

THE BILTONG TEAM

 

 

Lo

 

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