October 2003

Special edition of our newsletter – October 2003

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THE BILTONGMAKERS.COM! NEWSLETTER FOR OCTOBER 2003
From the editor

* Points to ponder
* The Incredible RNA-5kg Biltong Maker
* The Traditional KB050-2kg Biltong Maker
* 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

Belgium
Sunday,
October 5, 2003

I was standing outside a little while ago. The sun was shining down from a deep blue sky with just a hint of cloud and the air was nice and crisp. An ideal day to go out and look for a big forest to take a long walk.

Autumn is here and for us not soon enough. We much prefer the crisp clear days to the sweltering heat of the summer.

One also has so much more energy to do things.

So, last weekend I took out the lawnmower, wheelbarrow and all the other tools and gave the garden a last good “going-over” before the winter. I always keep putting it off because it is quite a job after all. But, once I start is becomes easier and easier and I really enjoy it.
There is always an audience; the cats run around in the long grass for the last time, the squirrels look down from their perches in the trees and even the geese and the chickens at the back stick their heads through the fence as if to say “Well done!” Now, with the lawns shorn, the hedges trimmed to a “T” and the flowerbeds clear of weeds I can pack away all the garden tools till next May.

It’s always a big job but very satisfying after it’s done. Once I am finished and sit down with the rest of the “audience” and a “Pintje” in my hand I can actually join them in saying; “Not bad at all!”

As I am sitting here writing I look out the window and see these masses of coloured leaves coming down every time the wind blows a bit. It’s almost like coloured snow or confetti. The temperatures have really dropped. I was looking on our home page last night at around 7pm and saw that it was still 27°C in Johannesburg. Here it was a nice 14! It’s Sunday afternoon. Children are playing badminton and hopscotch outside in the street. No fear of anything, no looking over the shoulder. It’s just wonderful!
So, what happened in September? The Rolling Stones concert was fantastic. Derek, Tony and myself went there around 2pm. We found parking right near the entrance (thanks to Harry, our friendly butcher) and listened to all the supporting acts. The Stones came on dead on time at 10.20 pm and carried on playing till about 00.30. A very long day but well worth it. June and I were lucky to get tickets for Bob Dylan who is playing in Brussels in November. That will be a trip down memory lane for us! Toward the middle of the month we did our last Potjie of the year. It was at the house warming party of Nicole and Kris. Nicole is a colleague of June. There were going to be 175 people!
Well, I must say that I never thought that we could get 120 (large) pieces of chicken in the Potjie. And then we still had to add the 20kg of potatoes, and all the other usual goodies such as carrots, beans, cabbage, onions, sucinni etc.etc.etc. Anyway, this time I used my BIG spoon. Perhaps some of you might also have one of these The big wooden spoons and forks you buy as a curio/ornaments in South Africa. What a time saver that was. In the end the Pot was so full that we could not fit another cabbage leave. We served from about 6 till about 11 pm. Needless to say that both June and myself were looking for our legs the next day. Just couldn’t find them anywhere. In Johannesburg Trish, Charlie and Shannon as well as Neil and Joy took a break and went away for a couple of days. They all needed it after the introduction of the Rockey’s Biltong Maker and the re-launch of the Traditional 2kg machine. Orders kept streaming in and had to be processed, machines had to wrapped, labelled and shipped. It has been a very busy time for them, especially Trish. I don’t know how she does it at times! Well. we are now moving toward the end of the year. Christmas is just “around the corner”! As always at this time of year we suggest to our customers that they place any orders they want delivered as a Christmas present well in advance. In fact, orders shipped by surface mail and for delivery in December should be placed during the next two weeks or so. Although we are getting more and more cases where surface mail takes only a couple of weeks (is the SA Post Office finally getting their act together) it is better to be safe than sorry and to order in good time. Well, I am going to leave it at this for now. I hope everybody will have a good month and, please, let’s hear from you sometime?

Take care, Lo

POINTS TO PONDER

If you woke up breathing, congratulations! You have another chance! Living at risk is jumping off the cliff and building your wings on the way down. There is no duty so much underrated as the duty of being happy. Give the world the best you have and the best will come back to you. Growing old is inevitable, growing up is optional. Thanks Paul-Ed

THE INCREDIBLE RNA-5KG HOME BILTONG MAKER

The RNA-5kg Home Biltong maker remains as popular as when it was first introduced. A lot more people than we thought prefer making larger batches of Biltong than was possible with the Traditional 2kg Biltong maker. We have almost caught up with the backlog and have now ample stock. The lead-time on orders will be reduced to a mere 4-5 days very shortly. As mentioned in last month’s newsletter, the introductory pricing has to come to an end shortly so; from October 15-2003 the price will increase to the normal retail price of R 825.00. That will give everybody who wants to order now for the festive season ample time to do so. Full details about the machine can be found at the link below. http://www.biltongmakers.com/biltong03b_rocky5kg_01.html

THE TRADITIONAL KBA-050 2KG HOME BILTONG MAKER

The good old and ever reliable Traditional Home Biltong maker is the ideal unit for those people who like making small batches as and when they want to. With a 2kg capacity it still remains the old stalwart of Biltongmakers.Com! The unit’s small size and neat appearance makes it ideal to keep in the kitchen. The totally silent operation allows for constant Biltong making without a fuss. We are pleased to say that all back-orders have now been fulfilled and that ample stock of this HBM is also available. However, the many improvements over the original model have also necessitated a slight increase in price. From 15-10-2003 the price will increase from R 595.00 to R 645.00. Place your orders now and save! Full details about the 2kg Home Biltong Maker can be found at the link below http://www.biltongmakers.com/biltong01_HBMhome.html

THIS MONTH’S SPECIAL OFFER!!

During the month of October 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? IN ADDITION……..A FREE 500 gram of our famous pre-mixed Biltong Spices will be given away with every order placed for one of the two Home Biltong Makers! These special offers start on 05-10-2003 and will end on 31-10-2003! So, hurry and place your orders!!

TIP OF THE MONTH

Here is a worthwhile tip from Charlie Richardson in Kempton Park, Johannesburg Hi Lo, I have discovered a new way to use the pre-mixed Biltong Spice, here goes. Take a 250gram (500 gram for the hungry) piece of rump steak. The juice of one lemon 2 tsps Biltong Spice Some salt Some pepper Marinate the steak in the lemon juice and Biltong Spice for roughly 30 minutes. Pat dry and lightly grill or fry for 4 minutes on each side turning once only. Add salt and pepper to taste. It makes a really nice change from the normal spices we use. Best regards Charlie ctsrich@worldonline.co.za (Anyone out there with some more tips for our readers! -Ed)

 

FREQUENTLY ASKED QUESTIONS

Every month we receive hundreds of mails from people around the world regarding many issues. A lot of these queries are similar if not identical. In this section we publish the most regular ones. It might help others who have the same questions.

Question:

Could you please tell me what is involved in cleaning the machine after you have produced the ‘black gold’? Not that it matters too much how much elbow grease is necessary when you need a biltong fix! Enjoyed my visit to your web site; it is very user friendly.

Answer:

Very little cleaning really. The big secret is to pat the meat completely dry after it has marinated. Put some kitchen paper towel on the kitchen table. Position the meat on top of the towel. Put some more towel on top of the meat and pat it dry. Repeat this if necessary. No-one, not even butchers hang sopping wet meat. Who wants to clean unnecessarily anyway? Remember that it will not do anything to the taste of the end product because the taste is in the meat already!

Question:

Why does my pot have a fatty/metal smell to it when it is stored and how can I get rid of the smell?

Answer:

All pots will have a smell after they have been used. It is after all an old-fashioned rough cast iron pot. If the pot smells excessively it probably means that it does not get cleaned thoroughly after each use. The pot should be scoured and washed with a liquid detergent and then rinsed properly. After that you take an old (clean) cloth and rub the pot ever so lightly with some cooking oil. To get rid of the smell in the first place I suggest that you prepare/cure your pot again. For this please click on http://www.biltongmakers.com/biltong23a_potjies_general2_cure.html

Question:

We’ve greatly enjoyed our traditional biltong maker for some years now. A few questions about the new 5 KG RNA model:

* Does the 110 Volt model have a US screw-in type mount for the globe?
* Is there some advantage to using the 40-watt bulb instead of the heating element in the smaller machine?

Answer: The RNA-5kg Home Biltong maker comes standard with a screw-type fitting. Screw-in globes can be found anywhere in the world. The advantage of the globe is that, if it fails, you just fit a new one. With the traditional Biltong maker one has to replace the element.

Question:

I have trouble with my Boerewors splitting when I cook it.

Answer:

Boerewors, like most fresh sausages should be cooked over a low or medium heat. If you cook them on a high heat the casing will split. Remember that the casing is just a pig or sheep intestine and is not very strong

RECIPE CORNER

A typical, all time South African favourite from Sharon Pienaar in Pretoria. Ideal for a cold winter evening

TOMATO-BREDIE

Ingredients

* – 700-gram fat mutton, cut into neat pieces
* – 30 gram flour
* – 50-gram butter or mutton fat
* – 2 medium-sized onions, peeled and sliced
* – 1 leek, trimmed and sliced into 1 cm thick pieces
* – 1 glove garlic, crushed
* – 1 cm piece of fresh green ginger, peeled and chopped
* – 1 cardamom seed
* – 2 coriander seeds
* – 3 peppercorns
* – 2 ml (1/2 teaspoon) fennel seeds
* – 5 ml (1 teaspoon) fresh, crushed thyme or 2 ml (1/2 teaspoon) dried thyme
* – 2 ml (1/2 teaspoon) fresh chopped marjoram or 1 ml (1/4 teaspoon) dried marjoram
* – ½ green or red chilli, seeded and chopped
* – 700 gram (about 4 large) ripe tomatoes, skinned and quartered
* – Salt and freshly ground black pepper
* – 5 ml (1 teaspoon) chutney
* – 5 ml (1 teaspoon) brown sugar
* – 1 large potato, peeled and quartered (optional)
* – 100 ml dry white wine Method
* – Dust the meat with flour
* – Heat the butter or fat and brown the pieces of meat a few at a time
* – Return all the meat to the pot and add the onions, leek and garlic
* – Stir until the onion is slightly browned
* – Add the ginger, cardamom, coriander, chilli and tomatoes
* – Cover and cook on a very low heat (shaking frequently to prevent the meat from sticking) for 1½ hours
* – Season with the salt and pepper and add the chutney and brown sugar * – Simmer uncovered until the tomato sauce has thickened and the meat is tender. This will take about 1 hour.
* – Forty-five minutes before the dish is ready add the potato quarters (if used), pressing them under the surface
* – Before serving, skim off the fat.
* – Alternatively make the dish the day before and then cool and chill.
* – Excess fat can be easily removed before re-heating.
* – Add the wine just before serving Variations

A simpler Tomato-Bredie can be made without the herbs and spices. The chilli, onion, a little sugar, salt and pepper are essential though. The Bredie should always be subtly flavoured, no spice or herb being too dominant. Should you like a really hot Tomato-Bredie, add the chilli seed and plenty of black pepper Serves 4 people (Thank you very much Sharon–Ed)

How about YOUR favourite recipe everyone?

HAPPY PEOPLE COMMENTS

“Dear Biltongmakers, Well, I fitted the plug, ran out and bought a kilo of London broil, marinated it in the vinegar and spice mix and hung it in the Biltong Maker to dry. I know I am a Yank and maybe not the most knowledgeable in these things, but I’ve had biltong from S.A. (don’t ask me how it found its way to the States), and from two or three purveyors who make it here in the States commercially, and it just doesn’t compare! THE HOMEMADE STUFF IS EXQUISITE!!! You have made my South African wife and myself very happy. Apart from the wonderfully flavoured meat, the other perquisites have been very, very nice. ”
Gary S. Grynkewich gsg@bgblegal.com

“Hello Lo, Thank you, thank you so very much!! The Biltong Maker has arrived today! Just in time for my father’s birthday! Thanks very much for taking the time and effort to speed up my order! It’s going to be a great birthday surprise for my father! I know he’s going to love it. I too am looking forward to gnawing away on a nice stick. Once again, many thanks”
Chris c.allen@embright.co.uk

“Hi Lo Thanks so much for your kindness My husband says that the Biltong Maker is the greatest present he has ever received! It has paid for itself many times over as Jim enjoys making his own Biltong and sharing it with very appreciative friends and colleagues. Once again Lo, thanks for going the extra mile!!”
Best regards, Rozanne rozanne@postnetsa.co.za –

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

AROUND THE WORLD

It’s always so nice to hear from other people. Unfortunately there is nothing this month? A nice topic might be to tell if you are happy or unhappy that you ever left South Africa and why? Is everybody on holiday or all we all too busy?

FUNNIES
Out of the mouth of children

HOW DO YOU DECIDE WHOM TO MARRY?
You got to find somebody who likes the same stuff. Like, if you like sports, she should like it, and she should keep the chips and dip coming. Alan, age 10

No person really decides before they grow up whom they’re going to marry. God decides it all way before, and you get to find out later who you’re stuck with. Kirsten, age 10

WHAT IS THE RIGHT AGE TO GET MARRIED?

Twenty-three is the best age because you know the person FOREVER by then. Camille, age 10.
No age is good to get married at. You got to be a fool to get married. Freddie, age 6 (Very wise for his age)

HOW CAN A STRANGER TELL IF TWO PEOPLE ARE MARRIED?

You might have to guess, based on whether they seem to be yelling at the same kids. Derrick, age 8

WHAT DO YOU THINK YOUR MOM AND DAD HAVE IN COMMON?

Both don’t want any more kids Lori, age 8

WHAT DO MOST PEOPLE DO ON A DATE?

Dates are for having fun, and people should use them to get to know each other. Even boys have something to say if you listen long enough. Lynnette, age 8 (Isn’t she a treasure?) On the first date, they just tell each other lies, and that usually gets them interested enough to go for a second date. Martin, age 10

WHAT WOULD YOU DO ON A FIRST DATE THAT WAS TURNING SOUR?

I’d run home and play dead. The next day I would call all the newspapers and make sure they wrote about me in all the dead columns. Craig, age 9

WHEN IS IT OKAY TO KISS SOMEONE?

When they’re rich. Pam, age 7
The law says you have to be eighteen, so I wouldn’t want to mess with that. Curt, age 7 The rule goes like this: If you kiss someone, then you should marry them and have kids with them. It’s the right thing to do. Howard, age 8

IS IT BETTER TO BE SINGLE OR MARRIED?

I don’t know which is better, but I’ll tell you one thing. I’m never going to have sex with my wife. I don’t want to be all grossed out. Theodore, age 8

It’s better for girls to be single but not for boys. Boys need someone to clean up after them. Anita, age 9 (Bless you child)

HOW WOULD THE WORLD BE DIFFERENT IF PEOPLE DIDN’T GET MARRIED?

There sure would be a lot of kids to explain, wouldn’t there? Kelvin, age 8

“AND THE NUMBER ONE FAVOURITE IS………………………….”
HOW WOULD YOU MAKE A MARRIAGE WORK?

Tell your wife that she looks pretty even if she looks like a truck. Ricky, age 10

THE MONTHLY COMPETITION

THE ANSWERS TO THE SEPTEMBER COMPETITION

“Well, well, well…………………………….” We have never seen so many different answers to such a simple question! The number of handles on a Potjie differed between 1 and 8!! * Question 1: Black or Grey will do fine * Question 2: Three legs * Question 3: ONE handle. Also called a bail or bale.

THE WINNER OF THE SEPTEMBER COMPETITION

It must be getting summer in the Southern Hemisphere because a lot of the entries last month came from that side of the planet! The winner of the September competition is Roger Vermeulen from Milan in Italy! Well done and CONGRATULATIONS Roger, your Potjie Pot has been shipped and you can soon be making all kinds of delicious dishes for your friends and family.

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 OCTOBER COMPETITION

As the prize for the October competition we have one of the best recipe books for Potjiekos available! Marlene Hammann’s Potjiekos recipe book has a host of recipes (80 in all)! There are recipes for Beef, Pork, Lamb, Venison as well as a variety of Vegetarian Potjies. Recipes for Tripe and a selection of Curry Potjies can also be found in this very comprehensive book. There is even a wine suggestion section. Just visit our home page at www.biltongmakers.com and click on one of the two competition links. The winner of the October 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.

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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September 2003

* From the editor
* The incredible RNA-5kg Biltong Maker
* The Traditional 2kg HBM is back!
* This month’s special offer!!
* Tip of the month
* Frequently asked questions
* Can anyone help?
* 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

FROM THE EDITOR

Belgium September 4, 2003 Wow!
It is September already! Here in Belgium the days are getting shorter. It is still dark at 6am when June leaves for work. It is as if it had been a clear-cut decision all along that when August was finished, summer would end. The mornings are becoming nippy and the evenings are not much better. In fact, we were talking about getting the central heating going last weekend!
Anyway, like I have said all along during the summer, give us the winter anytime. The heat has been unbearable the past couple of months. We are looking forward to the autumn. It is always so beautiful with these incredible ever-changing colours on the trees. The Holly Tree next to the house, by the garage, has already some red berries on it. It is a pity they fall off before Christmas because they would make lovely decorations!
The seasons here in Belgium are very defined. You know, and can see, when it is summer, autumn, winter and spring. Each has its own beauty. Well, what has been happening this month?

The introduction of the new RNA-5kg Biltong maker has been incredible. We should have done this a long time ago. I received my own machine from the factory in Johannesburg this month and proceeded making Biltong immediately. It is a pleasure to be able to hang really big pieces of meat to dry! The machine has not been standing still. It takes exactly 4 days for the Biltong to be ready. We then vacuum-pack it at Harry’s, our friendly butcher and put it in the deep freezer. We had to buy a second one to take all the Boerewors so there is now ample space. For those people living in Belgium and Holland I have a little tip. “Stoof vlees” (Stewing meat) is of such quality that it makes excellent Biltong, the pieces are huge and it is cheap too! Just use lots of the pre-mixed biltong spice and let the meat marinade for quite a while, preferably overnight.

And than of course some very good news!

The Traditional 2kg Biltong Maker is available again as from the beginning of September. It has taken a bit longer than expected but while we were waiting for the elements we also made some major changes. The HBM is now manufactured at a new factory and the quality has much improved. So, when you visit the web site (www.biltongmakers.com) you will be able to order again as before.

We have two new people in Johannesburg now.

Trish, who takes care of the despatch and Neil, who is involved in the manufacture of the new improved Traditional Home Biltong maker. Everything is running like clockwork with the only hiccup being that we cannot keep up with the supply of the RNA-5kg model. But, we are working on that. The factory has promised to increase production and we will soon be able to decrease the present lead-time of three weeks to one week.

So, here we are with a brand-new month ahead of us. We still have a couple of functions where we will make Potjiekos in the big Potjie and then that should be finished for the year. A bit too chilly to make a Potjie in the snow! This weekend should be good fun. I have mentioned before that we live close to a little village with the name of Werchter. Every year, around the end of June, they have a three or four day rock festival there. Much like the Glastonbury Festival in England. This weekend they managed to have one extra concert with as the main act the Rolling Stones. Part of their Forty Licks World Tour. When the normal yearly concert is on we can actually sit in the back garden and listen to the music. (A bit of a pain when it carries on till 4 in the morning for 4 days!). When we wanted to get tickets they were of course all sold out! But…, Harry, our friendly butcher has his shop in Werchter, right next to the grounds. I asked him for tickets on the off chance and…he had some!

So, on Sunday Derek, Tony (our two sons) and I will toddle off to the grounds and spend a couple of hours listening to some nostalgia. These grounds are really just a big meadow in amongst farmland. Really beautiful. Well, that was it again from me this month. How about hearing from YOU about what is happening in your part of the world? That would be nice!
Till next month!
Lo

THE INCREDIBLE RNA-5KG BILTONG MAKER

As I mentioned above, the introduction of the new RNA 5kg Biltong Maker has been a blast! We should have done this years ago. Please bear with us as far as timely shipping is concerned. We never expected the kind of response that new HBM received. We are working very hard at catching up! Unfortunately the special pricing we had for a short while has come to an end. We are still sticking to the introductory price for a while though so make use of that opportunity and order your machine as soon as possible. Full details about the machine can be found at the link below. http://www.biltongmakers.com/biltong03b_rocky5kg_01.html

THE 2KG BILTONG MAKER IS BACK!!!!!

Here is some very good news!
The Traditional 2kg Home Biltong maker is back with the first 100 units coming off the production line this week. A lot of people made use of the special facility we placed on the web site to place back-orders. We will now mail these people so they can place their orders as soon as possible. We do expect a bit of a rush but this time we are prepared! There is ample stock for the moment and machines will be shipped within a couple of days from receipt of order. So, for all these people who have been waiting for this the past month or so, place your orders as soon as you can to avoid the initial rush.

THIS MONTH’S SPECIAL OFFER!!

During the month of September we will give away 20 special Biltong Storage Bags with every order placed for a Home Biltong Maker. These bags are specifically designed and manufactured to keep the Biltong from “sweating” in the plastic. The bags are full of tiny little holes. When we ordered the bags I got a bit of a shock. I thought that since they used less plastic (it’s holy after all) they might be cheaper. Not so! They were four times the price of the normal vacuum-seal bags we use! Anyway, aren’t our customers worth it?

TIP OF THE MONTH

Here is one we could not resist. Hey, I use an 1875-watt hairdryer at high speed but low temperature setting to blow into my biltong box. Excellent biltong in only 24hrs. No lamps, no fan. Regards, Hugo Forster Hugotrain@aol.com (How do you sleep Hugo? -Ed) (Anyone out there with some real tips for our readers! -Ed)

FREQUENTLY ASKED QUESTIONS

Every month we receive hundreds of mails from people around the world regarding many issues. A lot of these queries are similar if not identical. In this section we publish the most regular ones. It might help others who have the same questions.

Question: “Dear Biltongmakers Thank you for your recipe for biltong. I reside in London and used your versatile biltong recipe and enjoyed the results very much. I have one question though. I used 3 kg of meat and topped up the recipe accordingly but found the biltong slightly salty. How can I overcome this? Many thanks once again, a superb site ”
Steven Freeman

Answer:
Instead of fine salt you should use coarse salt or rock salt. Make sure that after marinating the meat you wash all the salt off!

Question:
“We made some biltong recently and after three days, when we cut it, there were worms in it! What could be the cause? “Marcha Van Wyk

Answer:
The answer to this is simply FLIES! We constantly warn everybody about keeping away any flying insects whilst working with the meat as well as during the marinating process. Once a fly settles on the meat it will lay eggs and they do it super fast! These eggs will hatch and you will get your little worms! Keep the meat covered. Spray the kitchen or the area you work in with an insect killer like Doom. Any butcher you visit will have an ultra violet light to keep flies away. They are a menace!

Question:

” I am interested in making and selling biltong to shops, friends etc. Is the HBM a worthwhile investment to make if I want to go in this line of industry?” Brendon Lillis Port Elizabeth

Answer:
Many of our customers are making Biltong continuously to supply their friends and families. There are also many people using more than one Biltong Maker. Some even as many as 10 machines! These people make Biltong to supply bars, shops and clubs. So, the answer is; you can turn your Home Biltong Making into a nice little business!

CAN ANYONE HELP?

Every month we receive mails from people who need help with a specific problem. Some of these people we cannot help. This section is devoted to those queries and, with any luck, someone in the world reading this newsletter may be able to help! So, if you have a question or problem please mail us and we will publish it here.

This request came from Edmund Waller from Pretoria: –

“Hi Lo Really enjoyed your Newsletter and would love to continue receiving it. Most important request: I’d love to e-mail South African expats overseas and receive e-mail from them. I therefore require their e-mail addresses. You obviously receive mail from so many! Please mail me all the e-mail addresses you have, even on a weekly basis, bit by bit, and put my e-mail address in your newsletter asking them to contact me. I urgently desire to leave SA, but at age 56, the problem seems to centre on getting a job abroad. After retrenchment in SA it’s impossible to re-enter the job-market, as you well know, despite my qualifications & excellent business consulting & financial management experience. I’ve been battling without help for so long! These famous words are true: it’s not what you know; it’s whom you know! I really need your assistance. Please advise what other info you require from me.”
Kind regards Edmund Waller Pretoria, South Africa +27 (12) 543 1571 or +27 (82) 400 8044 waller1@absamail.co.za (We never give out our customers or any other email addresses we have on our database but anyone who can help Edmund is free to email him-Ed-)

RECIPE CORNER

Here is a Guinea Fowl (Tarentaal) Potjiekos recipe from Vishnu Naidoo from Johannesburg. We have tried it and it is really very, very nice!

Ingredients:
*- 1 Whole guinea fowl of about 2kg (cut in 5cm pieces)
*- 1/2 Cup cooking oil
*- 2 Onions cleaned and sliced
*- 1 Teaspoon turmeric (borrie)
*- 1 Teaspoon fine black pepper
*- 1 Teaspoon garamasala
*- 2 Tablespoons minced ginger and garlic
*- 3 Whole green chillies pounded
*- 2 Tablespoons curry powder
*- 1 Small bunch of fresh coriander-chopped
*- 4 Curry leaves
*- 2 Bay leaves, cinnamon sticks, elachi, aniseeds, cloves
*- 3 Ripe red tomatoes, chopped (keep the juices)
*- 2 Cups cleaned peas
*- Salt to taste…

Method:

*- Take a size three or four Potjie. It does not really matter what size but these would be best suitable.
*- Heat the oil.
*- Add the sliced onions and let it fry until soft.
*- Add the turmeric, the black pepper and stir for a minute or so.
*- Add the curry powder and stir for another 30 seconds.
*- Add the minced ginger, garlic and the pounded chilli and stir again for about 30 seconds until mixed properly.
*- Then add the two cinnamon sticks, 1/2 teaspoon grounded elachi powder, 2 or 3 aniseeds, 3 whole cloves.
*- Immediately add the guinea fowl pieces and stir until all the portions have been mixed with the spices.
*- Add ½ cup of boiling water, the bay leaves, a sprig of curry leaves, the salt and close the lid.
*- Let this whole lot braise for about one hour.
*- After this hour add the tomatoes and garamasala and close the lid again.
*- Be very careful not to put more water, the guinea fowl must be braised dry.
*- Also be careful not to burn the meat. Just add a little water if there is no liquid left.
*- Keep the heat low!
*- Guinea Fowl is pretty tough meat so you can let it go on this low heat for about an hour or two.
*- Once cooked add the peas and the finely chopped fresh coriander.
*- Serve with pap, and a Greek salad.

Believe me this recipe will surprise you, it is a winner! Vishnu Naidoo Kempton Park (Thank you very much Vishnu –Ed) –How about YOUR favourite recipe everyone?

HAPPY PEOPLE COMMENTS

“Beste Biltongmakers, Moenie vergeet om in die volgende epos te noem dat die Biltongmaker ook lekker droë wors maak. Ons het ‘n slagter in Bisley, Surrey, wat al goed geleer is om SA Boerewors te maak, nou droog ons dit met die Biltongmaker wat ons verlede Kersfees gekoop het, en siedaar, die Engelse heel-jaar winter is nou baie beter met biltong en droë wors heel jaar ! ”

Groete, Daan en Anette Olivier, Hayling Island, Hams, UK. anette@oliviers.freeserve.co.uk –

“Hello Lo I can now finally report that I am an accomplished Boerewors maker. My boeries came out a huge success and gave me quite a feeling of achievement. I didn’t have to experiment too much to get the correct proportions (for our own taste, of course), and found that using a mix of 40% Pork, 40% Lamb and 20% beef makes a delicious wors. Many thanks again for your assistance with the Boeries. ”
Best regards Mercia Bucharest mercia@rdslink.ro

“Lo Very pleased as my first batch came out GREAT!!!. Here is Chicago; it is difficult to explain to a butcher what the final result might be, when it comes to biltong! The fact that I landed up at the butcher store after 6pm (when no one is there to actually CUT the meat didn’t help either!!) But I picked up some FAIR grade thinly sliced pepper steak (about 3mm thick) and bought 0.5lb(0.25 Kg) – I put my order in for 1/3” thick meat for the next day pickup (now it’s the next day – I picked it up and it’s F$%^&*G 3mm thin again, no-wonder my wife wants to come back to SA!!) Anyway back to the story. I used your Quick biltong recipe and in 24hrs had really great, really good, SA tong – or what we would call “bites” – even my 5yr old daughter and 3 yr old son took part and enjoyed. Thanks Only some constructive criticism would be…the unit could be a little bigger to handle larger quantities!! The price is right though…I’ve since seen “Billies Biltong Maker”(at R2500 if purchased from USA) and although it might offer some additional features…I think your price is a lot more reasonable. I’ve been out of SA for 5 yrs now, and you’ve made the way to me making my own tong…. I feel like a child that has achieved enormous things!! The HBM is GREAT and works well for me. Enough from me now Thanks again – loving it…might even send you a picture or two of some final tong! Go well ”

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

AROUND THE WORLD

It’s so nice to hear from other people. Here is an anecdote we receive quite a while ago. I just re-discovered it today and like to share it with you.

” Hello to the Biltong Team and all its members! Thank you for this terrific newsletter! I find it most interesting, and its good to hear from other fellow South African’s around the world. Here is something to make you laugh! Lets call it… “WALK IN ANOTHER (WO)MAN’S SHOES”….. Just want to share this experience my children and I had last year during their July summer vacation. We were pretty bored with life, as Dad was away…and bright spark got an idea. I ask my daughter (13) to fetch her long blonde wig, and asked my son (17) to put it on. He looked at me rather confused, but after I promised both of them we would have fun that night, he put the wig on. I had a thought…the Arab men all chase after you when you are blonde, and its high time to get them back! We went for a joy ride, with my son wearing the wig, on the Gulf Road here in Kuwait, and the timing was perfect. All the guys were cruising along in their sports cars etc. and when they noticed the longhaired blonde sitting next to me, got all excited, and next thing, started to follow us! I told my son please hide your dark eyebrows and don’t look at them! Well needless to say, by the time we reached the Ras-Salmiyah traffic circle, we had caused a traffic jam! I wish you all could have seen their reaction to this “blonde”!! I had cars on either side boxing me in, behind and in front, showing that the blonde had captured their hearts quickly!! We were in stitches with all these guys after this blonde! At the traffic lights, we were asked to please stop; they wanted to talk to the “blonde”!! My son got very embarrassed, and kept saying: “I am not into this at all, I want to remove it!” But we were laughing so much, and enjoying the reaction that was caused by this blonde!! There and then, my son realized what his mom and so many other expat ladies go through, living in a country where sexual segregation causes such behaviour! Now he appreciates it when I get upset by followers on the road!! One thing is for sure; I was one up on them!! P.S. Leon Schuster may just have met his match!! Hope you all enjoyed this!”

Kindest regards, Carrie Britz Kuwait City carrie@wahanet.com

FUNNIES

As promised here is the third and last part of the “Afrikaans” slang so often used. It comes from our friend Mark in Jamaica. Some of you have probably read this before but I find it fascinating nevertheless.

BEGINNER’S GUIDE TO AFRIKAANS (Part three)

BOET

This is an Afrikaans word meaning “brother” which is shared by all language groups. Pronounced, “boot” as in “foot”, it can be applied to non-brother. For instance a father can call his son “boet” and friends can apply the term to each other too. Sometimes the diminutive “boetie” is used. But don’t use either with someone you hardly know – it will be thought patronizing. PASOP—-From the Afrikaans phrase meaning “Watch Out!” this warning is used and heeded by all language groups. As in: “Your ma hasn’t had her morning coffee yet Boet-so pasop and stay out of her way.” Sometimes just the word “pasop!” is enough without further explanation. Everyone knows it sets out a line in the sand not to be crossed.

SKOP, SKIET EN DONDER (OR DONNER)

Literally “kick, shoot and thunder” in Afrikaans, this phrase is used by many English speakers to describe action movies or any activity, which is lively and somewhat primitive. Clint Eastwood is always good for a skop, skiet en donner flick.

GRAZE

In a country with a strong agricultural tradition, it is not surprising that farming words crop up (pun intended) in general conversation. Thus to graze means to eat. If you are invited to a bioscope show, you may be asked: “Do you want to catch a graze now now?”

CATCH A TAN

This is what you do when you lie on the beach pretending to study for your matric exams. The Brits, who have their own odd phrases, say they are getting “bronzed”. Nature has always been unkind to South African schoolchildren, providing beach and swimming pool weather just when they should be swotting for the mid-summer finals. If you spend too much time catching a tan at exam time, you could end up catching a sharp klap from your pa.

ROCK UP

To rock up some place is to just sort of arrive. You don’t make an appointment or tell anyone you are coming – you just rock up. Friends can do that but you have to be selective about it. You can’t just rock up for a job interview or at a five-star restaurant. You give them a bell first – then you can rock up.

SCALE

To scale something is to steal it. A person who is “scaly” is not nice, a scumbag, and should be left off the Christmas party invitation list.

JA NEE

“Yes No” in English. This expression’s origin is believed to be when a family member starts talking politics (what else do we talk about in South Africa??) and you don’t want to cause a political argument and get klapped or donnerred, then every now and again you mutter “Ja Nee”. (Thanks a lot for your input Mark; what are you doing back in SA?-Ed-) –

THE ANSWERS TO THE AUGUST COMPETITION

The answers to the questions for August were:
* Question 1: PST Rigid Styrene
* Question 2: A 40-watt globe
* Question 3: Rockey’s New Age Most of the 18156 people who entered had the answers right!

THE WINNER OF THE AUGUST COMPETITION

The winner of the August competition is Michael Tillman from Melbourne in Australia. Well done and CONGRATULATIONS Michael, your New RNA-5kg Biltong Maker is on its way to you and you will join the many other Biltong Makers in Australia already using the new RNA-5kg Home Biltong maker! 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 SEPTEMBER COMPETITION

= As the prize for the September competition we have a real South African Falkirk size 4 Potjie Pot! A lot of people have been asking to have this as a prize again so….why not? On the competition page you can see a picture of a size 100 Potjie. Don’t for one moment think that this is what you will win because it isn’t! We just put it on the site for fun and for all to have a look at. A pretty impressive sight when you see it in real life! Just visit our home page and click on one of the two competition links. The winner of the September 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 advise to give? You never know how you could help somebody else with your own hints and tips. Of course it does not have to be about Biltong or food. Anything that is of interest is welcome! Share it with other people around the world! –

BOEREWORS

We are at last organized!! With an additional deep freezer and Harry, our friendly butcher helping us along, we now have ample Boeries to help a lot of people! Just remember that we have the “Beef and Pork” as well as the “Beef Only” version as well for those people who don’t eat pork! The price is € 8.00 per kilogram. You can mail us at info@biltongmakers.com for details or phone Lo at +32-16-53.96.25.

Till next month! THE BILTONG TEAM Lo Subscribing and un-subscribing

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

August 2003

* From the editor
* The fabulous new Biltong maker
* This month’s special offer!
* Tip of the month
* Questions from around the world
* Can you help?
* Recipe corner
* Some happy people
* Funnies
* The Monthly Competition
* Buy on your Budget account
* Let’s hear from you!
* Boerewors in the Benelux
* Subscribing and un-subscribing

FROM THE EDITOR

Belgium It is now 6 am.

We finally have some rain this morning. The temperatures have been so incredibly high this summer that you sometimes don’t know what to do. They are already talking about the BIG Summer of 2003.

So, what has been happening on this side of the world this month? We have been pretty busy, as usual. June and used one of the long weekends to make a trip to Paris. Nicla, a friend of June was arriving from South Africa and she had some goodies with her that we asked her to bring. One of these was a gas burner for our big size 25 Potjie Pot. Our burner got lost in the move two years ago. No more coals from now on!

Of course one can buy these burners in Belgium, but at a price! One similar, but not as well made, as the one Nicla brought, would have cost € 62.00. In Johannesburg it was a mere € 8.50 (R 74.00)! So, now we are really organized to do lots of Potjies!

Paris was incredible, as it always is We stayed in a very old, small hotel in Rue Blomet in the 15th Arrondissement. It was built around 1874 and it took me back to the books I used to read about inspector Maigrett (am I giving my age away here?). There were these old rooms, with ancient ceilings and radiators and the concierge sitting in a little room in the front.

Since Nicla had not been to Paris before, we did the rounds. The Eiffel Tower, the Sacré Coeur on Mont Martre, the Arc-the-Triomphe, the Moulin Rouge and so on. The night before June and I did a boat ride on the Seine. How more romantic could one get!

But, then it was back to the grindstone and work, work, work!

With the introduction of the new RNA-5kg Biltong Maker we have been incredibly busy. I did not realize how badly a larger machine was wanted by so many of our customers!

The machine itself works like a dream and, although a bit bigger than the original 2kg Biltong Maker, still fits in well in the kitchen. Certainly the ideal Biltong Maker for those people who want to make more than just 2kg at a time.

Then came the South African Bring-and Braai in Luxembourg on the 27th. We left at around 10am and got hopelessly lost! It was held at the same spot as last year but, although we were near, we just could not find it again! Thank goodness that Pat called us on the mobile and gave us directions! The place was as beautiful as we remembered from last year. Right next to a little stream in a big forest. Such a lovely place to spend a nice and relaxing day. Everything was of course organized to a “T”, as it always is when Pat and Elaine do something!

The only thing that could have been better was the weather.

It was a pity that we did not manage to bring enough Boerewors. Within 10 minutes of our arrival it was all gone! We needed 60 kilograms for orders alone with people coming from as far as Saarbrucken in Germany to fetch it. We only had about 35kg with us. We promised to do a special trip to Luxembourg as soon as we had made a new batch.

We could not believe our eyes when one of the girls came forth with a big bag full of……..gem squash! These are just not available in this part of the world. The squashes were soon halved, wrapped in tinfoil and put in the coals. It was so nice to see all the people with their “braais” and a huge big fire going. Everyone was sharing their “Master Pieces”. June and I made a small chicken-curry Potjie and pap which actually fitted in very well with the weather! That’s all for now from this part of the world.

Till next month!

Lo

THE FABULOUS “ROCKEY’S NEW AGE” 5KG BILTONG MAKER

As I mentioned above, what a reception the new RNA 5kg Biltong Maker received this past month! It was like everybody who had ever thought about making his or her own Biltong decided that this was the time to do so. The new machine easily takes 5kg of wet meat especially if full use is made from the height of the machine by hanging some pieces underneath each other. Since there has been so much enthusiasm about the new machine we will have something special in August. Just watch our web site as well as any special newsletters coming your way! To find out more about this incredible machine just click here http://www.biltongmakers.com/biltong03b_rocky5kg_01.html

THIS MONTH’S SPECIAL OFFER!

This month we will all have a chance to make that extra bit of Biltong at a very special price! For every four packets of Biltong Spice ordered we will throw in an extra 1/2 kilogram free of charge. YES! Buy 4 and get 1 FREE! (In fact why don’t we give away a free 500 gram packet of spice with ANY spice ordered?)

TIP OF THE MONTH

Here is a tip for the thousands of people using the Traditional 2kg Biltong Maker. Although we clearly state in our instruction booklet that the meat has to be dried with a kitchen paper towel (or similar) before hanging, lots of people still have a problem with drippings at the bottom of their Biltong Makers. To largely prevent this happening, just take a piece of the replacement filter for the extraction unit hanging above your stove or cooker. This filter is usually about 5-10mm thick. Cut it to size and put it in the bottom of your machine. It does not affect the heat flow and keeps the appliance nice and clean. (Anyone out there with a couple of tips for our readers!-Ed)

AROUND THE WORLD

Every month we receive hundreds of mails from people around the world regarding many issues. A lot of these queries are similar if not identical. From now on we will publish the most regular ones in this newsletter. It might help others who may have the same questions.

Question:

“Hi Guys, thanks for the all the help so far from the website. Just one quick question: We use silverside as you recommend, but what is the best way to cut the strips – with or against the grain? “Cheers Nick

Answer:
With the grain Nick

Question:

” I am thinking of purchasing a biltong maker and spices. Are you aware of whether Australian Customs permits the spices in to Australia. Have you successfully sent to Perth before?”
Linda Hill

Answer:
We are sending spices to Australia all the time and there is no law against it. However, the Australian Customs do not know the Biltong and Boerewors spice and can therefore ask for a list of the ingredient contents to be mailed to them. This has only happened on two occasions in the past 5 years or so. Biltong and Boerewors spices contain only dry spices such as salt, sugar, cinnamon, coriander etc.

Question:

“I picked up a Potjie on a recent visit to SA and hauled it back to Dubai. I have had a lot of conflicting advice from my South African colleagues here regarding the initial preparation of the Potjie before putting it into full production. Can you advise on the best way to initialise the Potjie? ”
Best Regards Potjie Fan Patrick Evans

Answer:
Most Potjies you buy are pre-treated. However, I still believe that you should prepare such Potjies as well. To find out all about “curing” a Potjie Pot please go to http://www.biltongmakers.com/biltong23a_potjies_general2_cure.html

CAN ANYONE HELP?

“We often receive queries from people pertaining to the country they live in. We cannot help with these queries simply because we do not live there. This section is devoted to those queries and, with any luck, someone living in the same country as you may have the answer. So if you have any specific queries please mail us and we will publish them in this section every month. Here is the first one: Apart from New York city, where else in the USA can I find a South African shop to look for some good sausages? I love going into a shop where I can actually see all these nice goodies. “Thanks, Maria Korosso mkorosso@med.umich.edu –

RECIPE CORNER

This month we have a recipe for a different kind of Potjiekos. The recipe comes from George Wolvaardt in South Africa and is in Afrikaans. We are not going to translate this as we might just change the recipe in the process! George sê: Hierdie potjie is altyd lekkerrrr!! Dit kan binneshuis op die stoof gemaak word of, as die weer baie sleg is, gebruik platboom potjie vir die stoof.
Gebruik:

1 kg Stowe beesvleis ( in blokkies gesny) Skaap of hoender werk net so lekker.
1 ui fyngekap
3 knoffelhuisies fyngekap
25 ml olyfolie Groente na smaak. Ons gebruik gewoonlik wortels, aartappels, baba-kooltjies of kool in kwarte gesny en botterskorsie in stukke gesny.
1 koppie fyngekapte pietersielie
1 eetl fyn koljander
1 eetl BBQ speserye
1 liter kookwater
100 ml tamatiesous ( ………ek bêre altyd my laaste bietjie tamatiesous in die bottel vir potjiekos en vul dit dan met die blokkie en kookwater…………!!!!)
1 beesvleis-aftreksel-blokkie
1 teel sout Halwe teel vars gemaalde swartpeper

Metode:
Voeg die olie in potjie en verbruin die vleis. Voeg nou die uie & knoffel by die vleis en soteer die uie & knoffel saam met die vleis tot uie deurskynend is. Pak nou die groente in lae, eerste die aartappels, dan die wortels dan die kool en laaste die pampoenstukke. Gooi die speserye en al die oorblywend bestandele by die liter aftrekselmengsel en gooi oor die potjiekos. Sodra dit kook, strooi die pietersielie oor en plaas die deksel op, prut vir EEN UUR. Bedien op lekker rys of krummelpap. Beetslaai gaan ook lekker daarmee saam. HEER-R-R-LIk !! Moenie vergeet om ‘n lekker wyntjie saam voor te sit nie! Geniet rustig saam met familie & vriende.

Groetnis, George gwolvaardt@lando.co.za (Baie dankie George-ons is seker dat baie mense dit sal geniet-Ed)

How about YOUR favourite recipe everyone?

SOME HAPPY PEOPLE COMMENTS

“Just to let you know, my first batch of biltong was great! I used rolled topside (not ideal ’cause all the fat fell off – but I was in a hurry!). It tasted fab! Quickly polished it all off! For the second batch I used sirloin with a lot of fat. The fat was great but the meat itself not as nice as the topside – though still great. So I need to get a butcher who had normal topside with a load of fat on it! ”

COLIN England (Don’t tell your doctor about this Colin-Ed)

“You have made me one happy guy! Biltong at the North Pole! Just made my second batch…..Caribous tastes lekker! What an excellent machine man! Thank you, you made me feel like a South African again. Eskimos eat your heart out”

STEPHEN Greenland

“Just a quick line to let you know, that the biltong machine is great. The spice we made for the biltong and the Boerewors had so much salt in that we could only eat the biltong after at least 12 bottles of beer and the Boerewors is in the freezer. Much debate went on by a large number of us South African’s as to the reason for the excess salt. Aromat got the blame a 02h00. I have been making biltong in a drying cupboard with a fan blowing, and have even found an ostrich farm. But I must say I do like the new machine it’s so much tidier and I can make smaller regular quantities.”

JOHN BRUCE England

“The Biltong Maker works great. From being in a “biltong drought” for the last seven years (since we arrived in the US), we now are overflowing. I’m sure my doctor is going to have something to say about that, when my next cholesterol check becomes due 😉 Thanks for bringing back a bit of the old country into our lives! ”

CURT America

“Just to let you know the exciting news, we received the biltong maker and have now made our first lot. I can truthfully say it is some of the best biltong we have ever tasted, even my English friends liked it. Thank you!”

CLAIRE England

“I really think your product works and must admit that I start to feel a bit narked about the money I spent on second-rate biltong when I was in SA. Although I will admit to aspiring to the standard of Roodt Broers in Triomf (my local butchery when I was in Jo’burg). Now all I have to do is find a source of ostrich meat over here – not impossible I believe. All the best and all success with the Biltongmaker – every decent home should have one.”
ANDREW England

“And then……………… Hear this Oh Gods of Dry Things Meaty! Let it be known. On this the First Day of Drying. A Wondrous Machine Arrived! From the heavens containing spices unknown, mixed only for true believers. The gods answered and said if you send for it, it will come And it will spread happiness among the converted. IT HAS COME!!!! Praise to those, we are not worthy to worship. We will worship like only true believers can by following the scriptures (The Leaflet enclosed!) And make our lord proud that we can follow his commandments. We will send messages to prove how successful our worship has been. All homage and praise! Andrew Miller (Novice of The Order of Biltong) Wow!! –

Ed

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

FUNNIES

As promised here is the second part of the “Afrikaans” slang so often used. It comes from our friend Mark in Jamaica. Some of you have probably read this before but I find it fascinating nevertheless.

BEGINNER’S GUIDE TO AFRIKAANS (Part two)

TACKIES

These are sneakers or running shoes. The word is also used to describe automobile or truck tires. “Fat tackies” are big tires, as in: “Where did you get those lekker fat tackies on your Volksie, hey?”

DOP

This word has two basic meanings, one good and one bad. First the good. A dop is a drink, a cocktail, a sundowner, a noggin. If you are invited over for a dop, be careful. It could be one or two sedate drinks or a blast, depending on the company you have fallen in with. Now the bad: To dop is to fail. If you dopped Standard Two (Grade 4) more than once, you probably won’t be reading this.

VROT

Pronounced – “frot”. A wonderful word which means “rotten” or “putrid” in Afrikaans, it is used by all language groups to describe anything they really don’t like. Most commonly it describes fruit or vegetables whose shelf lives have long expired, but a pair of takkies (sneakers) worn a few times too often can be termed vrot by unfortunate folk in the same room as the wearer. Also a rugby player who misses important tackles can be said to have played a vrot game – but not to his face because he won’t appreciate it. Also applies to someone who has consumed too much alcohol as in “He’s lekker vrot”. We once saw a movie review with this headline: “Slick Flick, Vrot Plot.”

SARMIE

This is a sandwich. For generations, school- children have traded sarmies during lunch breaks. If you are sending kids off to school in the morning, don’t give them liver-polony sarmies. They are the toughest to trade. BAKKIE—-This word is pronounced “bucky” and it is a small truck or pick-up. Young men can take their “cherrie” (girlfriend) to the drive-in flick in a bakkie but it is not always an appropriate form of transport because the seats usually don’t recline and you may be forced to watch the film.

HOWZIT

This is a universal South African greeting, and you will hear this word throughout the land. It is often used with the word “No” as in this exchange: “No, howzit?” “No, fine.” “Isit?”

MRS BALLS CHUTNEY

We don’t know if the lady ever existed, but if she did she has earned a place of honour in South African kitchen history. Chutney is, of course, of Indian origin and is pickled fruit prepared with vinegar, spices and sugar. South Africans are known to eat it with everything, including fried eggs. NOW-NOW—-In much of the outside world, this is a comforting phrase: “Now-now, don’t cry-I’ll take you to the bioscope tomorrow.” But in South Africa, this phrase means a little sooner than soon: “I’ll clean my room now-now, Ma.” It is a little more urgent than “just now” which means an indefinite time in the future.

TUNE GRIEF

To be tuned grief is to be aggravated, harassed. Be selective about using the term. For example, if your bank manager calls you in for an urgent chat about your overdraft, you should avoid saying: “Hey, listen. You’re tuning me grief, man.” That would be unwise and could result in major tuning of grief. There are variations. You can say about your boss: “This oke is tuning me uphill.”

Last episode next month………………………. (Thanks a lot for your input Mark, See you soon-Ed)

THE MONTHLY COMPETITION

THE ANSWERS TO THE JULY COMPETITION

The answers to the questions for July were:
* Question 1: The RNA-5kg Biltong Maker can dry up to 5kg of meat.
* Question 2: The measurements are 265x305x495
* Question 3: R 795.00
Most of the 8169 people who entered had the answers right!

THE WINNER OF THE JULY COMPETITION

The winner of the July competition is Linda van Rensburg from Krugersdorp in South Africa. This is the first time we have had a South African winner! Well done and GRATULATIONS Linda, your New RNA-5kg Biltong Maker is on its way to you! Now you will be able to compare the two! You are already using three Traditional Biltong Makers! Quite a business you have going there!

PLEASE REMEMBER THE FOLLOWING

The monthly draw or competition is totally free to everyone. You can enter as many times as you like. You can only enter via the Competition page on the Biltongmakers web site. All prizes are sent to the winners free of charge.

THE PRIZE FOR THE AUGUST COMPETITION

As the prize for the August competition we keeping it as the incredible Rockey’s New Age 5kg Biltong Maker!! Yes! So many people entered but there can of course only be one winner! So, all those people who were not lucky last month now have another chance.” After all, it is not every day that you can win one of these incredible machines! Just to refresh you memory (as if we need to!); Rockey’s New Age Biltong Maker indeed heralds a new dimension in Home Biltong Making. The machine takes up to 5kg of wet meat and dries it in a jiffy. Just visit our home page and click on the picture of the machine or on the link on the left. The winner of the August competition will be notified by email.

OTHER PRIZES FOR THIS YEAR

We have some great prizes lined up for this year.

* Biltongmakers
* Biltong spices
* Boerewors spices
* Braai tool sets
* Potjie Pots
* Barbecues
* More Cadac Skottel Braais and………. much, much more!!!
So, don’t wait! You can enter right now by going to www.biltongmakers.com and clicking on the COMPETITION link.

BUY ON YOUR BUDGET ACCOUNT!

Just to remind you that you can now purchase any of the items on the Biltongmakers web site on your credit card budget account. We see that more and more of our customers are choosing this way of purchasing. So, if you hesitated in the past you can now click on our website link www.biltongmakers.com and follow the order placing procedure. It’s as easy as that!

PLEASE FEEL FREE TO WRITE TO US.

Lots of people wrote to us this month. Please remember that if you have something interesting to tell, a nice recipe to part with or perhaps a question to ask, it would be nice to hear from you! Perhaps you have some advise to give? You never know how you could help somebody else with your own hints and tips. Of course it does not have to be about Biltong or food. Anything that is of interest is welcome! Share it with other people around the world! –

BOEREWORS

We are once again cleaned out! Between the South African Club braai in Luxembourg and all the other orders there is just one packet left and that one is for my breakfast! With the last batch I asked my butcher to mince the meat, which was a great help and time saver. I still made the sausage myself. But….I had another chat with him and he has agreed to make the whole sausage from now on. So, on Thursday morning it is off to the Abattoirs in Antwerp and then to the butcher where we will make another 100 kg. A lot of that is gone as well though, so if you want some, please give us a call. We now also have a “Beef Only” version as well for those people who don’t eat pork! The price is € 8.00 per kilogram. You can mail us at info@biltongmakers.com for details or phone Lo at +32-16-53.96.25.

Here is a comment from Andre who came all the way from Germany last month to fetch some Boeries for a friend’s birthday!

Hi Lo, Enjoyed it! You made my friend in Germany’s year! I don’t think he has ever had a better birthday present 🙂 André

Till next month! THE BILTONG TEAM Lo

July 2003

* From the editor
* The New and Larger Biltongmaker
* Tip of the month
* Recipe corner
* Some happy people
* Typically South African
* The Monthly Competition
* See the Traditional Biltong Maker in action
* Buy on your Budget account
* Let’s hear from everybody
* Boerewors in the Benelux

FROM THE EDITOR

Belgium

As I sit here writing it is pouring down with rain. We certainly have not had a very warm summer so far. Not that I mind though. When it gets hot here it really gets HOT and pretty uncomfortable. June and I keep on saying to our friends that we prefer the winter. At least you can dress against the cold!

You can burn your open fire and light your candles and make it look and feel real cosy.

But, we don’t mind the summer at all especially when you can have a nice fire going outside with some meat on it!

That was the case two weekends ago. We were invited as guest chef at one of the “BoerenWereldKeuken” (FarmersWorldKitchen) functions in Bunnik near Utrecht in Holland. These functions comprise of a mobile restaurant and forms part of the “Jaar van de Boerderij” (Year of the Farm) they are having in Holland during 2003.

At these functions they invite, apart from their own cooking, a guest chef who presents a typical foreign dish. That weekend the theme was “South African Cooking”

So, here we arrived with our no: 25 Potjie Pot and made enough food to feed an army. (Have a look on the website shopping page under potjies to see what I mean!). We were asked to cook for 60 people but there was more than enough for many more!

We did a chicken Potjie with 60 pieces of chicken breast, potatoes, carrots, onions, leeks, celery, cabbage beans etc. etc.

One Potjie on the Saturday and another one on the Sunday.

In the mean time we made enough pap to feed about 150 people! Does ANYONE know how much mieliemeel to use for 60 people? Well, we didn’t so we just used 5kg of Braaipap Mieliemeel and hoped for the best. Everybody had lots of fun and going by the comments they even enjoyed the Potjie. Of course we sold lots of Boerewors rolls as well. That always goes down like a house on fire!

There were many other South African delicacies on sale as well. Janette Schraven came all the way from Amsterdam with her incredible Biltong. I still remember Janette from a couple of years ago when she bought her first Home Biltong Maker. Now Janette has this huge 120kg Industrial Biltong Dryer and makes over 100kg of Biltong every week! I must say she makes probably the best Biltong I have ever tasted! If you live somewhere in Europe and you really crave good Biltong why not give her a call. Janette’s number is +31 20 622 7943.

You won’t be sorry! Anyway there was lots of sun and food and drink and all this in the middle of some meadows with cows and sheep all around us.

It was amazing! In two weeks time we are going to Pat and Elaine in Luxembourg for the yearly bring and braai of the South Africans there. We will be at the same spot as last year and will tell you about that next month.

Take care, Lo

THE NEW AGE 5KG BILTONG MAKER!!

After all these years and upon the request of so many of our customers it has finally happened! We have now available a Home Biltong Maker that can dry up to 5kg of meat! We call the new machine “Rockey’s New Age Biltong Maker” after the name of the designer and because we believe that, with the introduction of the new machine, a New Age in Home Biltong Making has dawned. To find out more about this incredible machine just click here http://www.biltongmakers.com/biltong03b_rocky5kg_01.html The new RNA Home Biltong Maker is available right now at the special introductory price of only R 795.00

TIP OF THE MONTH

Here is a tip from an Australian friend.

He says: “Never throw your “botched” biltong away, there is always something you can do with it!”

ANOTHER USE FOR BOTCHED BILTONG.

Our Australian friend says:
“I ran out of rock salt halfway through preparing my first batch of biltong. I substituted table salt on some pieces. Bad idea! Table salt sticks to the strips better than rock salt, making them far too salty.

Oh well, I found a good use for it in a portable, high-energy food for hiking, camping or for that extra burst of vigour you need while watching TV.”

This is what you do: Cut up the oversalted biltong into 1/8″ x 1/8″ (2mm x 2mm) strips and make a “trail mix” as such:
* 1 cup oversalted biltong, shredded
* 3 cups salted peanuts
* 1 cup raisins (or sultanas)
* 1 cup seedless dates cut into peanut sized bits
* 1 cup smoke flavoured almonds
* 1 x 375g package dark chocolate chips (i.e. for baking)

Mix in a large plastic container. Seal and shake vigorously to spread the excess salt from the peanuts and the smoke flavour from the almonds throughout the mix. The excessive salt on the biltong won’t be noticed with all the other flavours going on. Even well finished biltong, cut into thumbnail sized chips, is terrific in this snack mix.

WARNING!! Highly addictive! We can polish off kilos of this stuff in front of the TV! Thanks for the biltong pages. 🙂 Cheers.

RECIPE CORNER

What is more mundane than a plain old meat ball you may ask? Well, read on. You may change your mind!

THE GREAT SOUTH AFRICAN FRIKKADEL

One day when I am appointed Minister of South African Culinary Affairs I will decree that a monument be erected to the frikkadel. Now hold on, before you shudder in horror. I am not talking about those ghastly pale meat ball concoctions, generally referred to as Mystery Balls and commonly associated with watery gravy and boiled vegetables – served in canteens, hostels, roadside eateries and military establishments.

No friends, I am talking about a proper meatball, put together with fresh ingredients, love and care, and fried to golden perfection. It is probably the most versatile of local dishes: my mother loves it with vegetables, mashed potatoes and gravy; my wife prefers it cold with a salad; my neighbour loves it with boiled cabbage, and my children and I make “boere-hamburgers” with our frikkadels – complete with cheese sauce, sliced onion and tomato, lettuce leaves and gherkins on a roll, served with a generous portion of chips!

It is absolutely superb with fresh pasta and a simple tomato and onion sauce. Or enjoy it cold with salad, or make sandwiches for the children. Top up your wine, sit yourselves down and let me tell you the secrets of a really good frikkadel. INGREDIENTS FOR 10-16 FRIKKADELS :

* 250g minced pork
* 250g minced topside
* 2 slices of whole wheat bread
* ½ cup fresh parsley
* ½ cup fresh mint
* ½ onion, finely grated
* 2 teaspoons Worcestershire sauce
* 2 teaspoons tomato sauce
* ½ teaspoon turmeric
* 1 cup breadcrumbs
* ½ cup cooking oil
* ¾ cup milk
* 2 teaspoons freshly ground black pepper
* Salt

METHOD
* Place the two slices of brown bread in a flat dish and pour over the milk
* Soak well, then squeeze out well and discard the milk.
* Crumble the bread in a large mixing bowl.
* Add the minced meats, fresh parsley and mint, the Worcestershire and tomato sauce, the turmeric,black pepper and a dash of salt.
* Using your hands, mix the ingredients well.
* Sprinkle the breadcrumbs on a large wooden board.
* With your hands scoop out golf ball size portions of the meat mix.
* Roll into balls, then place them on the breadcrumbs on the board and flatten with palm of your hand until they look like fish cakes
* When all the balls have been shaped into patties heat the oil in a large non-stick pan.
* Fry four to six patties at a time over high heat until brown, then turn and repeat.
The frikkadels should be well browned and it doesn’t matter if they have the odd black burnt spots – it gives them taste and character. Whatever you do, don’t undercook on low heat – they will absorb the oil and look and taste awful.
Once you have mastered the basics you can experiment with additional flavours and tastes. When I plan to serve frikkadels with pasta I always add a pinch of Thyme, Sage and Tarragon. For a nice spicy flavour add a few dashes of Tabasco sauce, a teaspoon of finely chopped garlic and a finely chopped chili or two when you start mixing the ingredients.
For a really good sauce to serve with the frikkadels (and particularly nice if you are serving rice or mashed potatoes with it) slice two onions thinly and fry over medium heat in butter or olive oil until soft, then add a tin of whole peeled tomato, coarsely chopped; a pinch of sugar, black pepper and salt.

Let’s raise our glasses and drink a toast to the FRIKKADEL!!! Author unknown

BOEREWORS RECIPE BY RON WARREN

Have a look at this great recipe for Boerewors by Ron Warren Here is a recipe I have been using for a number of years. In the recipe I have supplemented venison for the beef and it tastes just as good.

INGREDIENTS

* 3 kg lean beef
* 2 kg pork ( i like lean)
* 50 gm salt
* 8 ml pepper
* 3 ml cloves
* 5 ml thyme
* 30 ml ground coriander
* 250 ml raw oats porridge
* 125 ml balsamic vinegar

METHOD
* Cube meat into 50 ml cubes.
* Add dry ingredients to the meat and mix thorougly and allow to stand for one hour.
* Mince this mixture through a 8 mm or 6 mm die ( according to preference).
* Add balsamic vinegar and mix lightly.
* Fill into casings and place in a refridgerator for 24 hours before freezing.
I have recently become allergic to pork and make the recipe with straight beef or venison and it is still excellent (i.e. 5 kg beef or pork or combination of both). I trust this recipe will give as much pleasure as it has given to us and our friends.

Regards Ron Warren
ronwarren@xsinet.co.za
(Thanks Ron-Ed) –

SOME HAPPY PEOPLE COMMENTS

I know that we can’t be perfect all the time but we certainly try! Here is what some of the happy people say!

“It went fantastically!! The first batch was ready in two days, as I had cut the strips quite thin. It tasted just like the real thing – it IS the real thing! The rest of the house scoffed the whole lot that evening and I have just put the second batch on. Can’t wait till Xmas so I can suprise my dad with his own box. Hard to keep quiet about stuffing copious amounts of biltong, in order to keep it under wraps as his Xmas pressie. Thanks a billion!” Katie bytey@hotmail.com

“Today we harvested our first batch of German Biltong – and it tastes just like the “real thing”!!! Thanks for bringing some of the South African spirit into our grey lives here in Germany. Baie groete en goed gaan van die ou Vrystaaters vanaf Sasolburg.”

John adn Bettina Schnuir
jbschnuir@yahoo.de

“The Biltongmaker has changed our lives living in the UK. It is not too difficult to perfect and easy to make. Worth every cent/penny.!! You cannot go wrong. ”

Leslie Battell lesleyb@kpc-uk.com

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

TYPICALLY SOUTH AFRICAN

The following came from our friend Mark in Jamaica. Some of you have probably read this before but I find it fascinating nevertheless.

‘Greetings from Jamaica mon ! Wish I’d been there for that tasty Potje of June’s! I can almost smell it! Here is a well written piece on some of those amazing slang words we use in SA. Maybe you have seen it already on the internet and email but, be that as may, perhaps you could include it in your next newsletter and teach them a bit of “DIE TAAL!’ I hope to visit Belgium in late June, hope to see you then. Greetings to June. ”

All the best Mark

BEGINNER’S GUIDE TO AFRIKAANS BRAAI

What is a braai?
It is the first thing you will be invited to when you visit South Africa. A braai is a backyard barbecue and it will take place whatever the weather. So you will have to go even if it’s raining like mad and you have hang of a cold. At a braai you will be introduced to a substance known as mieliepap.

AG

This one of the most useful South African words. Pronounced like the “ach” in the German “achtung”, it can be used to start a reply when you are asked a tricky question, as in: “Ag, I don’t know.” Or a sense of resignation: “Ag, I’ll have some more mieliepap then.” It can stand alone too as a signal of irritation or of pleasure.

DONNER

A rude word, it comes from the Afrikaans “donder” (thunder). Pronounced “dorner”, it means “beat up.” Your rugby team can get donnered in a game, or your boss can donner you if you do a lousy job.

EINA

Widely used by all language groups, this word, derived from the Afrikaans, means “ouch.” Pronounced “aynah”, you can shout it out in sympathy when someone burns his finger on a hot mielie at a braai.

HEY

Often used at the end of a sentence to emphasise the Importance of what has just been said, as in “Jislaaik boet, you’re only going to stop a lekker klap if you can’t find your takkies now now, hey?” It can also stand alone as a question. Instead of saying “excuse me?” or “pardon?” when you have not heard something directed at you, you can say: “Hey?”

ISIT?

This is a great word in conversations. Derived from the two words “is” and “it”, it can be used when you have nothing to contribute if someone tells you at the braai: “The Russians will succeed in their bid for capitalism once they adopt a work ethic and respect for private ownership.” It is quite appropriate to respond by saying: “Isit?”

JAWELNOFINE

This is another conversation fallback word. Derived from the four words:”yes”, “well”, “no” and “fine”, it means roughly “how about that.” If your bank manager tells you your account is overdrawn, you can say with confidence: “Jawelnofine.”

JISLAAIK

Pronounced “Yis-like”, it is an expression of astonishment. For instance, If someone tells you there are a billion people in China, a suitable comment is: “Jislaaik, that’s a hang of a lot of people, hey.”

KLAP

Pronounced “klup” – an Afrikaans word meaning smack, whack or spank. If you spend too much time at the movies at exam time, you could end up catching a sharp klap from your pa. In America, that is called child abuse. In South Africa, it is called promoting education.

LEKKER

An Afrikaans word meaning nice, this word is used by all language Groups to express approval. If you see someone of the opposite sex who is good-looking, you can exclaim: “Lekk-errrrrrr!” while drawing out the last syllable. More to follow next month…………………………………………. (Thanks a lot for your input Mark, See you soon-Ed)

THE MONTHLY COMPETITION

THE ANSWERS TO THE MAY/JUNE COMPETITION
The answers to the questions for May/June were:

Question 1: An old Cape Malay dish called “Denningvleis. Question 2: The OmpaGrill is made from Stainless Steel Question 3: There are 3 Boerewors recipes on the web site

Out of the 4598 entries 4461got it right!

THE WINNER OF THE MAY/JUNE COMPETITION

The winner of the May/June competition is Andrew Collins from Bonn in Germany. GRATULATIONS Andrew, your OMPA GRILL is on its way to you! Please let us know what kind of feasts you have prepared for your friends and family on your new braai?

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 NEW COMPETITION The new competition has started and what a competition this will be! Just go to our home page at www.biltongmakers.com and click on the competition link. —

THE PRIZE FOR THE JULY COMPETITION

The prize for the July competition is the incredible Rockey’s NEW AGE 5kg Biltong Maker!! Yes! After all this time and after so many enquiries and virtual begging by many of our customers we finally have the new machine available. Rockey’s New Age Biltong Maker indeed heralds a new dimension in Home Biltong Making. The machine takes up to 5kg of wet meat and dries it in a jiffy. Just visit our home page and click on the picture of the machine or on the link on the left. The winner of this months 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……….
* Perhaps another one or two Rockey’s Biltong Makers????? So, don’t wait! You can enter right now by going to www.biltongmakers.com and clicking on the COMPETITION link.

SEE THE BILTONGMAKER IN ACTION!

You can now see a video clip of the Biltongmaker in action. Please go to our home page at www.biltongmakers.com and click on the relevant link at the bottom of the page. People with fast and/or broadband connections will get a perfectly clear picture of how the Biltongmaker works and how to make Biltong with it. Others will get a varying degree of clarity depending on the speed of their modem/connection.

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!

WE WOULD LIKE TO HEAR FROM YOU!

It was great to hear from so many people this month! It feels like we all know each other! So, let’s hear from lots more people around the globe. It will be so nice to hear from you and about your experiences in making Biltong or any other yummy dish for that matter. You never know how you could help somebody else with your hints and tips! (Look at Brian’s tip this month!) Of course it does not have to be about Biltong or food. Anything that is of interest is welcome! Share it with other people around the world!

BOEREWORS

We have gone through about 650kg of Boerewors so far this season. We are now in the process of importing another 50kg of spices from Johannesburg. I have investigated the “”bin filler” and will soon be investing in one. It’s just the space the thing takes! The little Kenwood is still going strong and I hope it will last another couple of batches. (Knowing my little machine I know it will!) We now have fresh stock all the time. Boerewors with a Beef/Pork mixture and Boeries mede with Beef only which tastes just as nice if not better! We will be in Luxembourg on July 27, 2003 and are bringing about 60kg of Boerewors with us. If you want to get hold of some there please pre-order to avoid Disappointment!! We have found a very good quality meat that is slightly more expensive. So the price of the Boeries is now € 8.00 per kilogram.

You can mail us at info@biltongmakers.com for details or phone Lo at +32 (16) 53.96.25 or +32 (494) 31.61.30 Till next month!

THE BILTONG TEAM Lo and Kel

June 2003

Hello everybody!

Some of you may be wondering whatever happened to our newsletter for May! Well, what a couple of weeks it has been. They finally managed to sort out our computer systems but in the process lost our entire mailing list! Luckily we still had all the information but it took a good couple of weeks to get it all back together again. A good lesson learned. Back up whatever you can even if you don’t think it to be important!

FEEDBACK

We once again thank all of you who wrote to us during the past couple of weeks. It’s nice to hear from so many people. Please remember that your contributions are always welcome so please let us know what is happening in your part of the world. Perhaps you have a special anecdote or want to tell us about one or the other experience. We read it all and really look forward to all mails.

JOHANNESBURG

The good news from the factory in Johannesburg is that they are catching up fast with the backlog of shipping that had to be done. Another couple of weeks and they will be entirely up to date. The shipment of the wrong elements from Germany really put a big spoke in the wheel! We thank all our customers who have been waiting patiently (some not so but we can’t blame them!) for their orders to arrive. Those who are still waiting must be rest assured that all arrear orders will have left Johannesburg in the next two weeks. The bad news is that Kel has taken ill and is in hospital at the moment. The doctors are still doing tests so we don’t know what is wrong yet. Hopefully it is not something very serious. We all wish him a speedy recovery!

BELGIUM

Summer has finally arrived with temperatures soaring close to 30C!

Last Wednesday evening I was mowing the lawn at the back till 9pm with the rest of the garden done the next day.

I always leave it too long and then end up spending hours to get it right again. It’s nice when it is done though. The flowers are in the window boxes and we even put some boxes with hanging geraniums in the gutters. It looks stunning!

We are having a long weekend at the moment and decided to stay at home. Looking at the television pictures of what is happening on the roads we are glad we did.

Last month we celebrated South Africa’s Freedom Day in Brussels. The South African Embassy had organized a venue where all kinds of nice South African goodies were displayed.

The theme this year was “The Limpopo Province”. It was nice to see all those people from Venda in their traditional dresses doing their dancing.

They even had the Three South African Tenors performing! It goes without saying that the Boerewors Rolls were a hit as always!

Last Saturday we did the annual catering for the Antwerp Cricket club. Since it was overcast and rainy we decided not to do a lamb on the spit like last year but a big Potjie. So, Derek (my eldest son) and his partner came on the Friday to collect this enormous lump of cast iron in the form of our size 25 Potjie! June, at the ready as always, made a chicken Potjie that was received with great enthusiasm by the hundred or so people that attended. Of course the Boerewors was as popular as ever with over 20kg cooked on our gas braai.

Next month we have the South African day in Luxembourg and if last year is anything to go by it should be a lot of fun again. Well, that’s it from us this time. We will let you know about other happenings in next month’s newsletter.

AROUND THE WORLD

“Hello Lo I can now finally report that I am an accomplished Boerewors maker. My Boeries came out a huge success and gave me quite a feeling of achievement. I didn’t have to experiment too much to get the correct proportions (for our own taste, of course), and found that using a mix of 40% Pork, 40% Lamb and 20% beef makes a delicious wors.

I see that you report that spring is in the air in Belgium. Just when we thought things were warming up a little in Bucharest we had a serious dump of snow and the thermometer plummeted. Hopefully spring will arrive here soon. Many thanks again for your assistance with the Boeries.

Best regards Mercia (Romania) mercia@rdslink.ro

” G’day Kel,

Well I finally received my biltong machine (was stuck at customs) and immediately gave it a test run. What a success!! My South African mate reckoned it was superb. Naturally it didn’t last long so the next batch is on the way!”

Regards from Australia Pete McCowatt (Australia) petemac@acay.com.au

” Hi Lo Daai boks werk brill! Ek het in die Karoo groot geraak en ken biltong en het al Kgs en Kgs gemaak. Julle produk is Nr1 man. Ek is die man hier rond as dit by Saterdagaand rugby kom en almal kyk dit my huis en eet biltong.”

Cheers Pieter (New Zealand) Pieter.Claassen@airnz.co.nz

THE MYSTERY PRIZE

The following people who entered their details on our GuestMap have qualified and won 1kg of Biltong Spice each. Monique le Roux from Amanzimtoti Beryl Winters from Melbourne and Guy McDonald from Singapore Your spices have been posted!

THE ANSWERS TO THE APRIL COMPETITION

The answers to the questions for April were:

Question 1: We started counting visitors to our web site on July 28, 2000

Question 2: The colour of most Cadac products is blue

Question 3: There are 7 Potjiekos recipes on the web site Out of the 6251 entries 5623 people got it right!

THE WINNER OF THE APRIL COMPETITION

The winner of the April competition is Mrs Melody Stevens from Rome. CONGRATULATIONS Melody, your Cadac Skottelbraai is on its way to you! Please let us know what kind of feasts you have prepared for your friends and family on your new braai?

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 NEW COMPETITION

Since there was no newsletter and competition for the month of May we will run the May and June competition together. The May/June competition started some time ago but you still have till the end of June to submit your entries!

THE PRIZE FOR THE MAY/JUNE COMPETITION

The prize for the May/June competition is the incredible OMPA GRILL. This fantastic machine is made out of stainless steel and can be used on any surface because of its unique ash catcher. It makes absolutely no mess and is a real pleasure to use. The OMPA GRILL comes in a handy box with very easy instructions on how to assemble it. The winner of the new competition will be notified by email. Have a look at a picture of the OMPA GRILL on our web site at www.biltongmakers.com!

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.

MORE STREAMLINED CUSTOMER SERVICE

The streamlining of our customer service seems to be working. Below is just a reminder of what we implemented in April. Our marketing office always answers all customer queries within 24 hours. However, shipping queries normally take longer because we need the relevant information from the factory in Johannesburg where the shipping is done. In order to get immediate answers to your shipping queries, all such queries should be directed directly to Kel Malherbe at the factory in Johannesburg. Kel’s email address is kel@biltongmakers.com. Kel does all the shipping and has all the necessary details at his fingertips. All other queries can be directed to Lo in Belgium at the usual email address info@biltongmakers.com. Queries to that email address will be answered within the normal 24-hour period.

SEE THE BILTONGMAKER IN ACTION!

You can now see a video clip of the Biltongmaker in action. Please go to our home page at www.biltongmakers.com and click on the relevant link at the bottom of the page. People with fast and/or broadband connections will get a perfectly clear picture of how the Biltongmaker works and how to make Biltong with it. Others will get a varying degree of clarity depending on the speed of their modem/connection.

BUY ON YOUR BUDGET ACCOUNT!

Just to remind you that you can now purchase any of the items on the Biltongmakers web site on your credit card budget account. We see that more and more of our customers are choosing this way of purchasing. So, if you hesitated in the past you can now click on our website link www.biltongmakers.com and follow the order placing procedure. It’s as easy as that!

PLEASE FEEL FREE TO WRITE TO US.

It would be nice to hear from you and your experiences in making Biltong or any other yummy dish for that matter. You never know how you could help somebody else with your own hints and tips. Of course it does not have to be about Biltong or food. Anything that is of interest is welcome! Share it with other people around the world!

BOEREWORS

We have gone through about 350kg of Boerewors so far this season. If it carries on like this we will have to import more spices from Johannesburg. I am seriously thinking of investing in a “bin filler”. The little Kenwood is getting very tired of making 60kg of Boeries at a time! But, we have fresh stock again for anyone who is craving it badly enough to drive out to Keerbergen to collect! The Boeries is still priced at € 7.00 per kilogram. You can mail us at info@biltongmakers.com for details or phone Lo at the telephone numbers you find on our web site under the “contacts” link. Till next month!

THE BILTONG TEAM Lo and Kel