March 2004

The Newsletter
March 2004

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.
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In this Newsletter

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

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From the editor

Keerbergen
Belgium
February 27, 2004

A couple of days ago I would have sworn that there was a bit of Spring in the air. Walking around in the garden I saw trees and bushes in full bud and there was just this . . . . . . you know what I mean, an air of expectation perhaps?

Now, as I sit here looking out over the front garden it is snowing “cats and dogs”. Thick, fat snow flakes.

The weather forecast tells us that we can expect to have weather like this most of this week. Thank goodness I have not been on the road. Last Sunday I picked up a bit of a stomach bug (probably this nice dried sausage that had been lying around for the past two months) and, for the first time in many years booked myself off and even spent a day or so in bed. Now, for you who know me that is something. I don’t think I have done that anytime the past 10 or 15 years.

Last night I was looking at the Dutch news and was very happy not to have been anywhere near Holland the past couple of days.

Let me explain;

In every large city in the world you will have a morning and afternoon peak hour traffic situation. So it should not come as a surprise that the cities in Holland have the same. The only difference is that Holland is one big city, about 300km long and 200km wide!

The traffic reports are excellent and constantly interrupt your normal car radio program (if you set it to do so) with excellent up-to-date reports.

So, all day long they will give you the total length of the traffic backups (called files), where and how many there are.

On a good (normal) day in peak hour traffic this would be say 40 files with a total length of 180 km.

Early this week the worst situation was a total of 86 files with a total length of almost 600 km!!!
That’s almost TWICE the length of the country!!!

So, now you understand that I was very happy to be in bed watching our newly acquired Sky TV! (Thanks to Ross and Lynette)

For the rest it has been a quiet month except for the flood of orders coming in for Rockeys’ New Age Home Biltong Maker for which we ran a special for ten days. Lots of people made use of that.

Well, this will be it for this month, enjoy the newsletter and, if you have a chance, drop us a line like Lorraine Austin did this month. Her very nice and moving story can be read a bit further on.

Till next month,

Lo

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Points to Ponder

  • Free advice is usually worth almost as much as it costs
  • No matter how careful you are, something is bound to go rong
  • There is no shortcut to longevity
  • It matters not whether you win or lose . . . . . until you lose
  • Nothing is ever really lost until you start to look for it
  • Friends not in need are friends indeed
  • Alcohol preserves everything . . . . . except secrets
  • If at first you don’t succeed destroy the evidence

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They got it wrong!

Posh stands for Port Out, Starboard Home

The idea of a rich pukka sahib insisting on a cabin on the shady side of the P&O liner (the port side on the voyage out to India, the starboard for the trip home) seems so characteristic of the British Empire that nine people out of ten accept that Port Out, Starboard Home is the origin of the word Posh. This is in spite of the fact that the Peninsular & Oriental line itself has never found a scrap of evidence to support the notion.

Posh was a slang word current by the end of the 19th century, but simply meant a dandy or swell. Early in the 20th century it passed into military use and was applied to a soldier who was smart, stylish and well turned-out. It is not difficult to see how, back in civilian life, the word took on its present meaning.

In a similar way, many people believe that the Morse code distress signal S.O.S. stands for “Save Our Ship” or “Save Our Souls”. In fact, it was chosen simply because the dot-dot-dot, dash-dash-dash, dot-dot-dot (…—…) is so easy to remember!

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Our Home Biltong Makers

Between February 10 and 20 both old and new customers visited our web site to place their orders for the Rockey New Age 5kg Home Biltong maker.
This was of course largely due to the special pricing of R 650.00 (instead of the normal R 825.00) that was valid during those 10 days.

In fact, we had to ask the factory to do two additional production runs to keep up with the demand!

Despite this, our despatch department is actually running at a lower lead time than usual.

The Traditional 2kg Home Biltongmaker remains a firm favourite with our customers wanting a steady small supply of biltong.
It is as reliable as ever and never ceases to amaze everyone who makes use of it.

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

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This month’s special offer

During the month of March we are giving away a FREE packet of Nice ‘n Spicy LAMB POTJIEKOS Spices (complete with recipe) with every Biltong Maker purchased.

The Nice ‘n Spicy Lamb Potjie Spices make for an incredible Lamb Potjie.
Just follow the recipe and you cannot fail!

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Tip of the month

Mould

One of the big problems with making Biltong, or for that matter with a lot of other preservation techniques as well, is the matter of Mould.

Here are some general tips.

A few simple precautions will prevent the occurrence of this irritating phenomenon. Biltong, especially the “wettish” type, can be affected by mould after it has been purchased and not consumed within a few days.

It can also occur while making your own biltong. The following are the most common causes of mould and include some tips on how to prevent it:

Mould is more likely to occur during hot and humid summer periods, especially at coastal areas. The “Biltong Making Season” is usually the winter months, but this need not necessarily hold true. Biltong can be made all year round, just avoid periods when particularly hot and humid conditions are forecast.
Mould could occur if strips of meat touch each other during the hanging period. Special care should therefore be taken to ensure that each strip of meat hangs freely. Remember, if mould starts up it rapidly spreads to the rest of the batch.
Mould is also more likely to form on meat that has been vacuum sealed or pre-packed and been lying in its own blood for a few days on the cold racks in shops. This holds especially true for pre-packed wors (sausage). If you only have access to vacuum or pre-packed meat, establish whether the bloodiness has gone “tacky” when you unseal it.

If it has, beware, this is a prime mould stimulant. You will need to wipe the meat thoroughly with a cloth dipped in vinegar, and pat it dry with a kitchen towel before starting with your preparations for making biltong. The best is to always buy fresh meat at the butcher.

Do not hang meat in a dank out-building or a musty room which has been closed for months on end. The fresher the air and the better the ventilation, the less danger there will be of mould contamination.
Many people hang their biltong in the kitchen and there is nothing wrong with that. Take care however, if the kitchen is very compact the steam from the cooking pots, kettles and the wash-up can create unacceptably high humid conditions.

Never hang biltong in air-conditioned areas as the artificial ventilation can contribute towards mould. If you detect the first signs of mould forming you can save your batch by acting quickly. Wipe of all traces of the mould with a cloth dipped in vinegar. This kills of the mould spores and you can continue hanging the meat to dry.

If mould has severely contaminated a batch of hanging biltong it will not dry out, irrespective of how long it hangs. Give it to the dogs. It is not a pretty sight and it will get worse the longer it hangs!

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Frequently asked questions

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

 


QUESTION

Dear Biltong Team,

I was wondering if you use beef bouillon in your biltong spice mix. I have someone in my family that had an allergic reaction to the biltong and I used your pre-mixed spice. It appears as if there is bouillon in the mix,but can you confirm? If there is, what can I do to substitute for its flavor?

 


ANSWER

Our Safari Biltong Spice contains an artificial beef stock or bouillon (containing flavourants). The Biltong Spice itself contains MSG and a preservative. It is possible that the allergic reaction is from the MSG.
Try to make Biltong using one of our recipes. The marinades in those are totally free from MSG and preservatives of course. If there is no allergic reaction using your own marinade and spicing you will know where the problem lies!

 



QUESTION

Dear Team,

Can you use de-frosted meat in the biltong maker?

 


ANSWER

Of course you can use defrosted meat in your Biltong maker. When still in SA we used to buy in bulk and defrosted whenever we felt like making some biltong. Fresh meat is better of course. Defrosted meat ends up loosing quite a bit of blood. But, no problem.

 



QUESTION

I have a problem which you could assist with. When I prepare a Potjie, either the fire is to hot and the Potjie burns slightly at the bottom or, if the fire is too cool, the meat does not cook but boils because there is a water build-up in the pot. How can I solve this?

 


ANSWER

The very first thing when making a Potjie is to have a good fire that you can control. Normally a couple of briquettes (5-10) is ample. Meat should always be sealed with a little oil in the Pot. Once sealed it will not lose its flavour even if there is “boiling” taking place. Keep the pot on a medium heat and make sure there is always some liquid in the bottom of the Pot. A Pot with a little liquid in it will never burn. The boiling is normal and is part of the actual cooking process.

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Recipe corner

We often get requests for “Potbrood” recipes. Here is one that seems to be very popular.

Special Pot Bread

 

Ingredients

    • 500 gram self-raising flour
    • 1 can beer (not from the fridge!)
    • Pinch of salt
    • Handful sunflower seeds
    • 1 tin (410 gram) mealie kernels, drained
    • Handful grated cheese
    • 1 medium onion, finely chopped
    • Freshly chopped parsley
    • 1 hardboiled egg, mashed

Method

  • Mix the self-raising flour, beer, salt, sunflower seeds and mealies
  • Knead thoroughly
  • Spoon the mixture into a Plat-Potjie (Flat bottomed pot) and cover with the lid
  • Set side for about 1 hour
  • If the sun is warm leave the pot outside
  • Make slits. Two finger widths apart, across the top of the bread
  • Stuff the slits with cheese and onion
  • Sprinkle with parsley and bake amongst the coals for 1 hour or in a pre-heated oven of 170C for 45 minutes
  • Garnish the loaf with egg once it is ready

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Happy people comments

Hello Biltong Team!

It finally arrived in England! And on schedule! I was as happy as a spider with a particularly juicy fly.
And what a machine!
A friend phoned me from the supermarket that night, and I quickly put in a personal order of a plug and 2 kg beef. We used the spice that came with the machine and gave each other anxious looks as to whether it would work or not, or be covered in fluffy white film by the morning.
A few days passed and all was looking decidedly good! This is the fabbest biltong I think I’ve ever tasted!
Congrats to you all on developing such a brilliant biltong-addicts machine and the spicy stuff to go with. And also what a great support brochure you send with it. Very nostalgic for a start, and also incredibly helpful.

Thank you so much!
I will be putting in an order for some droë wors soon too!

Congrats on such a success!

Sandy Nichol
England
Sandynic@aol.com

 



Hi there,

The Biltong Maker arrived and the first batch is done, and tastes great!
Many thanks!
I’m recommending your company to my friends and will be a continuing customer.

Sincerely,
Stu Bracken
SBBedouin@aol.com

 



Dear Biltong Team

Just made my first batch of biltong, using minute steaks, big mistake – there’s none left!!!!
I live on the East Rand (Gauteng) and wanted to know if the biltong spices can be bought locally?

Thanks a lot for an excellent service!

Michelle Derbyshire
Gauteng
South Africa
mderbysh@sunint.co.za

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

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Around the World

The following is from Lorraine Austin from Brisbane, Australia

ONE SETTLER – ONE PLANE TICKET

Both Derek (my husband) and I are from Durban and lived there all our lives until we started going to the Australia/New Zealand seminars. We were thinking of emigrating and giving our children and ourselves a future.

Derek was a lecturer at a college in Durban. One day in late March 1995 he came home late looking terrible. All the teachers were held hostage for 5 hours. No tea, no toilet, no phone, no nothing!

So it only took us one night to sleep on it all. The next day we went to apply to immigrate to Australia. It was heart breaking but also exciting. We were all scared to do this all but to us it was the only alternative.

Because they were looking for manual arts teachers working with metal and wood we were accepted within one month! Derek also had a trade as a tool and die maker behind him, plus an N6 diploma.

Well, we sold our home, organized a container, booked our tickets, and had a big farewell party. We knew so many people, work colleagues, friends, and a big family, especially our dear mothers. That was the hardest part of leaving there. Also our roots were in South Africa and we loved our country. There were so many memories to leave behind, all those army stories, school memories, growing up stories, etc.

In May 1996 we arrived in Brisbane, Australia totally jetlagged, tired and exhausted. So much was going through our heads with so much to do and so many memories already!

My brother, his wife and their boys welcomed us at the airport. The staff as well as the customs people were fantastic, very helpful. They just took one look at us and saw how bugged we were and just welcomed us in.

From the next day our lives started already. Organizing bank accounts and the tax office were just some of the things we had to take care of. We needed a car, jobs, and a place to live. We did quite a bit of sightseeing that day as well but the jetlag took its toll on us, we were so tired. The emotional stress was just too much as well.

After a month we moved into our first (rented) home and our furniture arrived a month later. It was so nice to see all those familiar things from back home. There were only two “Aussie” guys doing everything. They were so organized and put virtually everything in place.

Derek soon got some part time work in a liquor house stacking alcohol from 5am to 2pm, Mondays to Fridays…The pay was good but soon some teaching work came up. I stayed at home at that time. Australia has a very good social security system. This really helped us a lot. We received rent assistance as well as a family grant so we could leave our savings alone and get on with our lives.

My son who was 15 at the time went straight to TAFE (college) to do his schooling. He loved it and did an equivalent to grade 10 (Standard 8). He was then introduced to engineering, vocational English etc, so much easier than being at school. My daughter started in grade 1. She also loved it.
They both made so many friends. We started to meet people, had Potjiekos parties, braais and dinners. We also went to the beach a lot.

In the beginning we were all a bit homesick of course especially at occassions like Christmas and New Year. It was very hard at times but somehow we got through.
After a while Derek got a good permanent teaching job. My son finished TAFE and went through a couple of jobs. My daughter is in High School now and I, although having had a couple of part-time jobs basically remained a housewife.

Eventually we bought a home, nothing flash, just a comfortable home with a pool. This place is really hot in summer. Worse than “Durbs”. But it is home now, and its freedom even though at times our hearts are back in South Africa.

Luckily we have met tons of ex-South Africans now and made a lot of friends. We all love each other and depend on one another for all kinds of things. We entertain a lot and baby-sit each other’s kids as not many of us have family here that we can depend on. We all invite each other to our homes, and its good!
It takes away the loneliness at times when the memories roll in and sometimes turn your whole life upside down. We have also met lots of “Aussies” but they are different. Maybe they think we are invading their country, but they should not worry because the only reason we are here is that we all just want a better life.

A couple of years ago we finally became Australian citizens. That was a lovely day with about 580 people doing the same thing from all kinds of different nations. If you’d asked us a couple of years ago we would not have thought that this would happen in a million years. But it did happen and it was awesome to do this. We felt wanted and that is the best feeling ever.

Lots of things have changed since then. My son went back to Durban on a working holiday. He was really homesick, so they have to do it while they are young. The kids and I have been back there three times already to see my Mom who is not well at the moment. Sometimes one has to go back to see why you came to another country.

Brisbane is a beautiful city to live in. Very, very hot in the summer and rather cool in the winter. We love it here and would not swop it for anything.
We have so much freedom here!
The sea is about an hour away, and its great to go there and swim. Apart from that we have not seen a lot of Australia yet but keep on promising ourselves that will do that soon. Life is really busy here. There is always something on.
They also cater for kids really well here. There is always something on the Brisbane River and it’s all free, fireworks and all! Just lovely!
There is always so much to do during the weekends that we are hardly at home. We should really be doing all our chores, as there are no maids here. If you should want one, it would cost big money.
Cars are cheap, and so is petrol. In fact all the service stations have different prices for petrol and one of the latest perks is that if you should spend $30 or more at any supermarket you get 4c off each liter of petrol at the participating garages. Not bad hey?
If you rent a home, flat, or a caravan, the curtains and stove come with it, and sometimes they throw in a dishwasher as well!

Foreigners own a lot of businesses here and there are quite a couple of South Africans in amongst them. Our local fruit and veggie store is owned by Indians from Clairwood in Durban! We also have another friend who owns a fruit and veggie store, also from “Durbs”!
Wherever we go there is always a South Africa somewhere around. It is like a mini South Africa here in Brisbane. Sort of makes us feel at home!
What is also nice is that there isn’t a South African product we can’t get here anymore. Whether it is curry powder or any other groceries. Even our local butcher is an ex Turk from Newcastle in Natal! So we eat halaal meat now, its really good and they make the best wors.

We have made our own wors and biltong plenty of times and are very proud of it! The Biltongmakers.Com web site makes life so much easier with some really good recipes.

I pray that one day in the near future my family can move to Oz to be with us. Then it will feel really like home.

We do miss South Africa. All the fun we had there, the good times and the bad times. But we have a life here now and we have to live it. We love it and are proud to be South African “Aussies”

Lekker luv

Lorraine and Derek Austin and family.
Brisbane
Australia.

(Thank you so much for your story Lorraine, we hope to hear a lot more from you and the family! – Ed)

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Smile a While

When you really crave Biltong . . . . . . . . Home made Biltong in Bermuda!!

Over the years we have heard from many enthusiastic Biltong Makers about their own Homemade cabinets and other inventions to make Biltong.

The winner to-date is Mike Cranfield from Bermuda!!

Have a look at his Home Biltong maker!

Two beer boxes and a 100w light!

If you want to find out more about how Mike makes his biltong you can email him at mcranfie@ibl.bm

Click on the pic to see it big!


(Well done Mike! No-one will ever ask again about making biltong in humid conditions! – Ed)

 

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The Sporty Column

Bok barometer after Super 12 openers

February 23, 2004
By Dale Granger

If Jake White had to select his first Springbok Rugby Team on the basis of weekend performances, the new coach’s line-up could look something like this:

Fullback: Brent Russell
He had a major role in the Sharks’ 23-18 victory over the Bulls by initiating a sweeping backline move in the first half that unleashed wing Henno Mentz into space. Then Russell, racing up in support, took the return pass to score a crucial try. In the second half Russell pulled off a tackle that denied hooker Gary Botha a try.
He had the Cats at full stretch

Rightwing: Breyton Paulse
Paulse won the first round of his fight to win back his Test place from rival Ashwin Willemse with a vintage try. The wing wrong-footed three defenders to score.

Outside centre: Marius Joubert
Joubert showed he had fully recovered from the shoulder injury that kept him out of the 2003 Rugby World Cup. He was impressive on defence and attack and had the Cats at full stretch to smother his acceleration into space.

Inside centre: Ettienne Botha
After De Wet Barry, solid on both defence and attack against the Cats, had blotted his copybook with a yellow card at Ellis Park, Bulls centre Botha seized the initiative at Loftus by causing consternation in the Sharks defence.

Leftwing: Henno Mentz
Mentz showed on defence and attack at Loftus why he is regarded as such an exciting prospect. The Sharks wing matched Eddie Fredericks for pace and had the Bulls scrambling on cover-defence with his speed into the gaps.

Flyhalf: Andre Pretorius
On a weekend where Bulls flyhalf Derick Hougaard looked fragile, Andre Pretorius and Chris Rossouw at Ellis Park staked early claims. Rossouw was impressive, but Pretorius wins a photo finish for his individual cameo that put his captain, Wikus van Heerden, through for the Cats’ first try.

Scrumhalf: Enrico Januarie
Januarie won his duel with Bolla Conradie at Ellis Park. His awareness and positional play led to Anton Pitout scoring the try that kept the Cats in contention.

No 8: Adri Badenhorst
Badenhorst has emerged as the key man of the Western Province and Stormers packs. At the tail of the line-out he delivers quality ball that puts his team on the front foot and he does so at pace. After scoring the first try of the game, Badenhorst played a major role in the Stormers’ loose trio getting the upper hand over the Cats back row.

No 7 flank: Hendrik Gerber
Gerber’s positional and tactical nous played a vital role in the Stormers’ victory. Gerber put the finishing touches to a build-up to score a try for the Stormers with 20 minutes to play, a try which proved decisive.

No 6 flank: Luke Watson
The Sharks flanker appears hell-bent on proving his credentials after being left out of White’s SA under-21 side a year ago. Watson may give away penalties, but his energy and appetite for work is unrivaled.

Lock: Selborne Boome
Boome used his intelligence to make his presence felt at Ellis Park. He won his lineout balls and used mobility to keep the heavier Cats opponents scrambling in his shadow.

Lock: A J Venter
Venter gets the nod for leading his team by example and for standing toe to toe against the most respected tight five in South African rugby and denting a few bloated egos.

Tighthead prop: Richard Bands
The minute Bulls prop Bands came on as a substitute at Loftus the Sharks scrum disintegrated.

Hooker: Gary Botha
The Bulls No 2 is still the best attacking hooker in South African rugby and a man with an instinct for the tryline. In a weekend where no hooker in particular distinguished himself, Botha was the best.

Loosehead prop: Daan Human
Often the unsung hero of the Stormers pack, he excelled as the anchor of a scrum that passed a vital test against the Cats’ tight five.

(This article was originally published on page 16 of The Cape Argus on February 23, 2004 – Ed)

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The Competition

The winner of the February Competition

A lot of readers this month mailed us enquiring where they could buy a Skottel Braai in their country. We put a link to the Cadac Website in the Competition page for February but, just in case you missed it, here it is again.

All details about Cadac and their products can be found by clicking on Cadac.co.za

The winner of the February competition is Louis Terreblanche from Edinburgh, Scotland.

Congratulations Louis, your brand-new Cadac Skottel Braai is on its way to you as you read this. With spring in the air in Europe we are sure that it will be put to good use soon!

Remember the following:

 

  • The monthly draw or competition is totally free to everyone.
  • You can enter as many times as you like.
  • You can only enter via the Competition link on our home page or by clicking here
  • All prizes are sent to the winner free of charge.

 

The prize for the March Competition

The winner for the competition for March will receive one of our fantastic State-of-the-Art Barbecue/Braai utensil sets complete in its own smart looking carry case.

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

The winner of all competitions are notified by email.

Some of the other prizes for the year

 

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

 

So, don’t wait!

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

 

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A free Biltong Maker!

It’s easy to earn a free Biltong Maker!

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

So, here is your chance to help us.

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

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

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

You can mail us at info@biltongmakers.com

(We received a lot of referrals during February and would like to thank all those who went to the trouble – Ed)

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Budget account

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

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

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

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

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Let’s hear from you!

If you have something interesting to tell, a nice recipe to part with or perhaps a question to ask, it would be nice to hear from you!

Perhaps you have some advice to give?

You never know how you could help somebody else with your own hints and tips.

Of course it does not have to be about Biltong or food. Anything that is of interest is welcome! Share it with other people around the world!

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Boerewors in the Benelux

It won’t be long now and the Boerewors season will be upon us!!

Click to me me biggerIn fact, we are already getting our first orders for the Spring! It might be an idea to have a look at what you are planning and let us know well in advance what quantities you will need.

Better safe than sorry!!

We have decided to try to keep the price at € 7.50 per kilogram for as long as possible this year. No promises though, we never know what the abattoir will charge next!
It might be interesting to keep in mind that we also do Boerewors rolls, Potjiekos for up to 100 people and Lamb-on-the-Spit for functions. So if you are planning anything please let us know?
More about that in another newsletter.

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

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Potjie Pots in the Benelux

Click to me me biggerWe have a couple of size 3 and 4 Potjie Pots as well as some Gas Burners in stock in Belgium.

The burners are ideal for these size Potjies and will save a lot of hassle as far as the making of a fire is concerned.

The real and only way to create some “ambiance” is of course to have a real fire but for those people who are in a hurry this is ideal!

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

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Previous issues of this Newsletter


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

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


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December 2003

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Newsletter – December 2003

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You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots.

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THE BILTONGMAKERS.COM!  NEWSLETTER FOR DECEMBER 2003

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* From the editor

* Points to think over

* Our Home Biltong Makers

* This month’s special offer!!

* Tip of the month

* Frequently asked questions

* Recipe corner

* Happy people comments

* Around the World

* Funnies

* The Monthly Competition

* Earn your own free Home Biltong Maker

* Buy on your Budget account

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FROM THE EDITOR

================

 

Keerbergen

Belgium

December 7, 2003

 

It’s about 1° C as I sit here typing away.

This morning the weatherman on the TV had it dead right!  He said” It’s going to be a beautiful sunny day outside and it will be lovely from behind the glass!

Well, that’s where I am sitting right now, behind the double glazed windows looking out over the front garden.

This morning everything was white with the frost.

An especially funny sight is to see Woolly, our big male cat (he’s not quite right in the head) going outside and having this totally confused look on his face when he finds that he can’t drink his water because it is frozen solid!

 

So, the winter is upon us.  They say it is just a little cold spell and it will warm up nicely by the end of the week.  It will then be at least 3 C instead of 1!!

 

June and I don’t mind at all though.  Like we have always said it’s nice and cozy in the winter with the fire going and the candles burning.

 

November was a busy month.  I did a trip to Munich, which was really nice.  I had not been there for a while and driving through town reminded me of how we used to party in the Hofbrauhaus with Anneke and Volker many years ago.  Germany has its own beauty, especially the southern parts.  It was a long trip though, about 1600 km there and back.

 

Job, the eldest son of my sister Ariel, got married and we went down to The Hague for the wedding.  Every time something like this happens I get reminded by the history you find in every nook and cranny of Europe.  Job and his bride Liesbet got married in a beautiful church in the middle of The Hague.  Before the service I walked around a bit and found out that Mr Fahrenheit (the temperature man) is buried there.

 

Daniel Gabriel Fahrenheit was born in Gdansk in Poland and spent most of his life in the Netherlands.  He died there in The Hague on September 16 1736 and was buried right there in that church.

 

I find things like that fascinating.  It happened such a long time ago and everything is still more or less like it was then!

 

Then, a couple of days ago it was “Sinterklaas”!

 

Now, “Sinterklaas” is a typically Dutch institution and you will of course find it in Belgium as well.  Where the rest of the world has “Christmas Father” the Dutch and the Belgians have “Sinterklaas”.

Of course some of the Father Christmas (Santa Klaus” has blown over here as well with all the people living here from all over the world.  But, Sinterklaas is the real original thing over here.

 

The story is fascinating.

 

 

SINTERKLAAS

The Feast of Sinterklaas, or St. Nicholas, is an annual event, which has been uniquely Dutch and Flemish for centuries. St. Nicholas’ Feast Day, December 6th, is observed in most Roman Catholic countries primarily as a feast for small children. But it is only in the Low Countries – especially in the Netherlands – that the eve of his feast day (December 5th) is celebrated nationwide by young and old, Christian and non-Christian, and without any religious overtones.
Although Sinterklaas is always portrayed in the vestments of the bishop he once was, his status as a canonized saint has had little to do with the way the Dutch think of him. Rather, he is a kind of benevolent old man, whose feast day is observed by exchanging gifts and making good-natured fun of each other. It so happens that the legend of St. Nicholas is based on historical fact. He did actually exist. He lived from 271 A.D. to December 6th, 342 or 343.

His 4th century tomb in the town of Myra, near the city of Anatolia in present-day Turkey, has even been dug up by archaeologists.

This is his story:
Born of a wealthy family, Nicholas was brought up as a devout Christian. When his parents died of an epidemic, he distributed his wealth among the poor and became a priest.
Later he became Archbishop of Myra, and it is from here that the fame of his good deeds began to spread across the Mediterranean. Desperate sailors who called upon the Good Bishop to calm stormy seas were heard; prison walls crumbled when victims of persecution prayed to him. He saved young children from the butcher’s knife and dropped dowries into the shoes of penniless maidens. Over time, St. Nicholas became the patron saint of sailors and merchants, and especially of children.

After his death, the cult of St. Nicholas spread rapidly via southern Italy throughout the rest of the Mediterranean and eventually to coastal towns along the Atlantic and the North Sea. In the 12th and 13th centuries, Holland built no fewer than 23 churches dedicated to St. Nicholas, many of which are still standing. Amsterdam adopted St. Nicholas as its patron saint, and Rome decreed that December 6th, the anniversary of his death, should be his official Feast Day.
St. Nicholas’ strong influence in the Low Countries – an area heavily engaged in trade and navigation – was primarily due to his role as patron of sailors and merchants.
However, his fame as protector of children soon took precedence.
In the 14th century, choirboys of St. Nicholas churches were given some money and the day off on December 6th.
Somewhat later, the pupils of convent schools would be rewarded or punished by a monk dressed up as the Good Bishop, with his long white beard, his red mantle and mitre (bishop’s hat) and his golden crosier (bishop’s staff) – just as he is still presented today
All Dutch children know that Sinterklaas (the name is a corruption of Sint Nikolaas) lives in Spain.

Exactly why he does remains a mystery, but that is what all the old songs and nursery rhymes say. Whatever the case may be, in Spain he spends most of the year recording the behaviour of all children in a big red book, while his helper Black Peter (Zwarte Piet) stocks up on presents for next December 5th. In the first weeks of November, Sinterklaas gets on his white horse, Peter (“Piet”) swings a huge sack full of gifts over his shoulder, and the three of them board a steamship headed for the Netherlands. Around mid-November they arrive in a harbour town – a different one every year – where they are formally greeted by the Mayor and a delegation of citizens. Their parade through town is watched live on television by the whole country and marks the beginning of the “Sinterklaas season”
The old bishop and his helpmate are suddenly everywhere at once. At night they ride across Holland’s’ rooftops and Sinterklaas listens through the chimneys to check on the children’s behaviour. Piet jumps down the chimney flues and makes sure that the carrot or hay the children have left for the horse in their shoes by the fireplace is exchanged for a small gift or some candy. During the day, Sinterklaas and Piet are even busier, visiting schools, hospitals, department stores, restaurants, offices and many private homes. Piet rings doorbells, scatters sweets through the slightly opened doors and leaves basketfuls of presents by the front door.

 

How do they manage to be all over the Netherlands at once?
This is thanks to the so-called “hulp-Sinterklazen”, or Sinterklaas helpers, who dress up like the bishop and Black Peter and help them perform their duties. Children who become wise to these simultaneous “Sint-sightings” are told that since Sinterklaas cannot indeed be in two places at once, he gets a little help from his uncanonized friends.
The Dutch are busy too – shopping for, and more importantly, making presents. Tradition demands that all packages be camouflaged in some imaginative way, and that every gift be accompanied by a fitting poem. This is the essence of Sinterklaas: lots of fun on a day when people are not only allowed, but expected, to make fun of each other in a friendly way. Children, parents, teachers, employers and employees, friends and co-workers tease each other and make fun of each other’s habits and mannerisms.
Another part of the fun is how presents are hidden or disguised. Recipients often have to go on a treasure hunt all over the house, aided by hints, to look for them. They must be prepared to dig their gifts out of the potato bin, to find them in a pudding, in a glove filled with wet sand, in some crazy dummy or doll. Working hard for your presents and working even harder to think up other peoples’ presents and get them ready is what the fun is all about.
The original poem accompanying each present is another old custom and a particularly challenging one. Here the author has a field day with his subject (the recipient of the gift). Foibles, love interests, embarrassing incidents, funny habits and well-kept secrets are all fair game. The recipient, who is the butt of the joke, has to open his/her package in public and read the poem aloud amid general hilarity. The real giver is supposed to remain anonymous because all presents technically come from Sinterklaas, and recipients say out loud “Thank you, Sinterklaas!”, even if they no longer believe in him.
Towards December 5th, St. Nicholas poems pop up everywhere in the Netherlands: in the press, in school, at work and in both Houses of Parliament.
On the day of the 5th, most places of business close a bit earlier than normal. The Dutch head home to a table laden with the same traditional sweets and baked goods eaten for St. Nicholas as shown in the 17th-century paintings of the Old Masters.

Large chocolate letters – the first initial of each person present – serve as place settings. They share the table along with large gingerbread men and women. A basket filled with mysterious packages stands close by and scissors are at hand. Early in the evening sweets are eaten while those gathered take turns unwrapping their gifts and reading their poems out loud so that everyone can enjoy the impact of the surprise. The emphasis is on originality and personal effort rather than the commercial value of the gift, which is one reason why Sinterklaas is such a delightful event for young and old alike.

—————————————————————————————————–

 

So, last Friday evening it was Sinterklaas.  June and I had gone to Antwerp to be there when Luke and Jake would wake up the next morning and find their presents.

 

Derek and Jeanine had asked Sinterklaas to get Luke and Jake a new bicycle and we had asked him to bring a new Harry Potter book for Luke and a He-Man thingy for Jake.

 

Zwarte Piet has brought the presents during the day and Derek had locked them up in the music room at their home at the Britselei in Antwerp.

 

But we all know how it goes on the eve of Sinterklaas.  Lots of excitement and expectations.  It did not take long for the boys to find the key to the room and there they came running up the stairs, all exited.  Daddy, Mommy!!!  Sinterklaas had brought us bicycles!  Come and look in the room downstairs,  quickly!!

 

Derek’s face dropped, Jeanine’s face went into a severe frown.  How had these little boys managed to get into that room?

 

So, the problem had to be solved.  The surprise had gone out of them finding their presents the next morning so some drastic action was called for.

 

While the kids were kept busy upstairs Derek and Mark (who was on a quick visit) removed all the presents to the basement and locked the door.

 

Both Like and Jake kept on insisting that everybody had to go downstairs to have a look for themselves that the presents had indeed arrived.  So, we all went downstairs, opened the door and peeked inside.  To the boys consternation there were no presents in the room.  Totally confused and muttering to themselves they went back upstairs and looked very worried.  Because, if you find your presents before you are supposed to Sinterklaas will just take them back again!

 

Soon it was time for bed and Luke and Jake started preparing for the visit by Sinterklaas and Zwarte Piet.  They would come that evening and had to be well looked after!

 

So, a plate with some biscuits for Zwarte Piet, a couple of sugar cubes for the horse and a beer for Sinterklaas were left by the fireplace.  As soon as they would come in through the chimney during the night they would see all the goodies left behind by Luke and Jake.

 

Happy with their efforts they went up to their bedroom and were soon fast asleep.

 

Later that evening Derek drank the beer, Jeanine put the biscuits back in the tin and all that was left was an empty beer glass and some crumbs all over the place.

 

A trails of sweets lead down the stairs to the hallway where the presents were displayed.

 

Needless to say that nobody slept late the next morning.  All woken up by excited children’s voices we wearily got ourselves out of bed to admire the new acquisitions.

 

How nice to be little and have all these little (and big) fantasies!  (Haven’t I heard that before somewhere?)

 

Well, that was the first big event of December.  There are sure to be some more as it promises to be an exiting and busy month.

 

In closing I must say a couple of words of thanks to the many people who have been involved with Biltongmakers.Com during the year. And who have helped so much to make it the success it has been in 2003.

 

Firstly my thanks go to Trish and Shannon in Johannesburg who so incredibly well took over the dispatch department from Kel.  After an initial few hiccups the shipping is running smoothly now and most orders are processed and dispatched sometimes within days of receipt of the order.  It is not easy to run around for all the little things involved with the dispatch.  The collection of machines from the factories, the spices from the manufacturers, Potjie pots, biltong cutters, boxes, labels, more spices, etc. etc. etc.  It is a never-ending cycle.

Thank you very much Trish and Shannon for your incredible efforts!  Without you it just would not happen!!

 

Then I must thank Neil and Joy who so aptly and quickly organized the production of the new Traditional Biltong maker.  The new model has many improvements over the old machine and is more popular than ever.

 

My most sincere thanks go to our customers.  Without you we would not be here.  It is been great fun to work with you and to see and read the emails of encouragement.  Sure there are some people who we could not satisfy as much as we would have liked to but it can never be said that it was not for the want of trying.  To those people we extend our sincere apologies and promise to do even better next time.

 

 

Last but certainly not least there is June.  What can I say!  One thing is sure and that is that this newsletter would not exist without her (neither would I for that matter !).  June’s endless proofreading and all the interruptions at her work with my phone calls for advice has been invaluable!

 

So, it’s almost Christmas and the end of yet another year.

 

All that remains now is to wish all of you a very merry Christmas and a very successful, prosperous and happy New Year!

 

 

Take care, till next month.

 

 

Lo

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POINTS TO PONDER

=================

*-. In disagreements with loved ones, deal only with the current situation.  Don’t bring up the past.

*-. Open your arms to change, but don’t let go of your values.

*-. Spend some time alone every day.

*-. When you realize you’ve made a mistake, take immediate steps to correct.

*-. Share your knowledge. It’s a way to achieve immortality.

*-. Once a year, go someplace you’ve never been before.

*-. Live a good, honourable life. Then, when you get older and think back, you’ll be able to enjoy

 

(Thanks again Derek – Ed)

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OUR HOME BILTONG MAKERS

=========================

We receive very little feedback and/or suggestions as to how we may possibly improve on both models of Home Biltong makers.  This could of course be a very good sign.  Perhaps everybody is quite happy with the biltong they are producing!

But, if you have any suggestions please mail us and we will have a good look at it.

Please keep in mind that it will soon be summer holidays in South Africa and most businesses will close from the middle of December until the beginning of January.

We have made sure to have some stock on hand but orders placed later on in the month might have to wait for the new production in January.

Details of the Traditional 2kg Biltong Maker can be found by going to http://www.biltongmakers.com/biltong01_HBMhome.html

Details on the RNA-5kg machine can be found by going to

http://www.biltongmakers.com/biltong03b_rocky5kg_01.html

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THIS MONTH’S SPECIAL OFFER!!

===========================

Our wooden manual Biltong Cutters will be priced at only R 299.00 from the date of the mailing of this newsletter until the end of December 2003.  The cutters are made of Black Wood and are of the highest quality.

They are specially made for us by a highly respected factory in Port Elizabeth.

So, be quick to order because our present stock will not last too long at this price and then you would have to wait for the next batch to come of the production line.

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TIP OF THE MONTH

================

How to pre-treat a Potjie Pot and to keep it nice and clean!

 

Ek sien in julle nuusbrief dat daar n bespreking is oor die inbreek van ‘n potjie. Daar is verskeie maniere, gesofistikeerd ens.

Maar kyk ek is maar ‘n lui mens, ek sal nie tien tree loop as ek dit bv. kan ry nie.  Ek sal vir julle vertel wat my beste manier is om so ‘n potjie in te breek (pretreatment)

Nuwe potjies het ‘n lagie Shellac binne om te keer dat hy roes op die rak.

Ek vat sommer papier vyn houtjies en dikker hout stukke en maak ‘n vuur in die potjie wat skrik vir niks.  As hy koud is vee ek hom sommer liggies uit met ‘n skuurpapier, spoel hom uit en siedaar hy is reg vir gebruik. Smeer hom net voor bere met ‘n stukkie varkspek of kookolie en hy roes nie.

As jy die potjie op n oop vuur wil gebruik, maak net so ‘n bietjie modder aan en smeer die buitekant daarmee. Na gebruik kan die roet baie maklik afgewas word met water.  My ondervinding is dat so ‘n potjie baie makliker as ander skottelgoed skoonmaak.

Na gebruik hou maar aan smeer met vet of olie, jy sal gou genoeg agterkom wanneer die vet astware in die metaal ingetrek is en dan sal hy nie meer roes nie.

 

Groetnis uit Suid Afrika.

 

Max le Roux.

maler@mweb.co.za

 

 

(Baie dankie Max – Anyone else out there with some more tips for our readers! – Ed)

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FREQUENTLY ASKED QUESTIONS

============================

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

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

It might help others who need the same answers.

 

The following question has come up time and again and we finally had some people mailing us with a possible answer.

We must stress however that, upon replying to these people and asking them how it tasted, both came back to us saying they had not tried it yet!

 

Here it is:

 

Question

————

Ek is dringend op soek na ‘n resep vir ‘n Biltong en Kaas Potjie.

Vriende van my het gesê dit is heerlik maar niemand kan vir my ‘n resep gee

nie.

 

Help asseblief!!!

 

 

Answer

———-

BILTONG POTJIE EN KAAS

(Genoeg vir 10 mense)

—————————————

 

Ingrediente:

 

*- 6 Uie

*- 1 Pak sampioene

*- R 60,00 se biltong (+/- 1kg)

*- 1 Blik pitmielies

*- 1 Pak noedels (gedraai of skulp) (Gaargemaak)

*- ½ “Green Pepper”

*- 2 Houertjies vars room

*- Redelike stuk gerasperde kaas (Hoe meer kaas, hoe lekkerder)

 

 

Metode:

 

*- Braai uie en sampioene tot gaar.

*- Voeg biltong by

*- Voeg gaargemaakte noedels by.

*- Plaas “green pepper” en pitmielies bo op.

*- Rond af met 2 houertjies room en baie gerasperde kaas.

 

 

Byskrif

———

Hierdie resep is ryk, maar so lekker.

Dit gaan baie vinnig om te maak.

Bedien dit saam met ‘n lekker mengelslaai of enige ander slaai en jy rek dit nog verder.

 

Johan Heydeman

HeydemJP@telkom.co.za

ITS SQA SA

012-680-7351 (office)

072-627-1066 (cell)

012-680-7411 (fax)

 

Baie dankie Johan.  Laat ons hoop dat dit is waar so baie mense vir gevra het – Ed

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RECIPE CORNER

==============

We received so many recipes in November that it has been difficult to choose which one to use in this newsletter.  If yours has not been used this month please be assured that it will most certainly appear in one of the future editions.

 

The saga about whether one can do a Potjie with noodles in it goes on.  Finally we found this recipe, tried it and must say that it was excellent.

 

CHICKEN AND NOODLE POTJIE

==========================

 

Ingredients:

 

*- 8 chicken thighs

*- 30ml cooking oil

*- 2 celery sticks (chopped)

*- 2 tomatoes, skin removed and chopped into chunks

*- 250 gram button mushrooms (whole)

*- 250 ml chives (copped)

*- 1 green pepper (sliced)

*- 500ml uncooked shell noodles

*- 15ml parsley (finely chopped)

*- 10ml dried mixed herbs

*- 5ml freshly ground black pepper

*- 3ml dried rosemary

*- 250ml dry white wine

*- 250ml grated Cheddar cheese

*- Salt and pepper to taste

 

 

Method:

 

*- Sprinkle the chicken with salt and pepper.

*- Heat the oil in the pot and fry the chicken, a few pieces at a time, until golden brown.

*- Arrange the vegetables in layers on top of the chicken in the following order:

*- Celery

*- Tomatoes

*- Green pepper

*- Mushrooms

*- Chives

*- Sprinkle the parsley and mixed herbs on top and add the noodles.

*- Sprinkle the black pepper and rosemary on top and pour over the wine.

*- Cover and simmer for about 1 hour.

*- Sprinkle with cheese and simmer for a further 20 minutes.

 

Note:

You can always use more cheese if you want to

 

 

(Recipe by Mr L J Schroeder of Wellington as published in “Potjiekos” by Marlene Hammann)

 

 

 

(How about YOUR favourite recipe everyone? – Ed)

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HAPPY PEOPLE COMMENTS

========================

Dear Lo

 

Thank you very very very much!!!!

You are quite something!

Now I can surprise my brother with his own Biltong maker!

Let me know when you are in SA so I can take you sight seeing or for a meal.  Maybe even coffee? I might be moving to USA so maybe you can come visit me there?

I know that this is your job, but I must say that you are the most attentive sales person I have ever had the pleasure of dealing with.

 

Thanx

Camey Napier

Cape Town

CameyN@sahomeloans.com

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Hi there Biltong Team!

 

Just thought I would drop you a quick e-mail to say I have had my first batch of Biltong and it was fantastic.  Consumed quite a lot at the Boks vs Georgia game last Friday night here in Sydney.

It was as easy as the web page says and tastes just as good.  Will be pulling the second consignment off in the next few days, just in time for the Samoan clash with the Boks.  I will also be selling the machine via word of mouth so expect to see some new orders in the near future from the ex-pats here in Sydney.

Once again, thanks for all the effort you made your side trying to find the original lost machine and for the replacement.  I wish the thief who stole it in the first place failure on every batch of Biltong he makes.

 

Regards and “Boks for World Cup Champs 2003”

 

Craig Rudolph

Craig.Rudolph@shelldirect.com.au

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Hello Lo and the Biltong Team.

 

Just a short E-mail to say “Thank you, thank you and thank you again !!”

 

I have just received my 5kg Biltong Machine in the post today – and man, I am as excited as my 7-year-old daughter on Xmas eve!

We jumped in the car and went to go and get some Boerewors from the SA shop and I am busy making my first batch now.  Just finished preparing the wors and hanged it. I will start with biltong next week, so I will be looking at your site in depth for some tips about making biltong.

 

I hope that the wors turns out okay, because I have invited some people over on Saturday (for the rugby!), and then I can be “windgat” about my homemade droëwors!

 

Thank you again, and I will let you know how it turned out.

 

Regards

 

Johan de Vries

johan@devries.me.uk

Tel 0208 9433 446 (h)

Tel 07960 584 670 (m)

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Hi there Mr Biltong Maker Man

 

We’ve had our Biltong Maker for a few weeks.  However, there is a major flaw with your invention, it is not big enough!!

As soon as I finish a batch it is immediately devoured by my husband and son who cannot get enough of the biltong.

Any chance of producing a much larger machine?

 

Many thanks.

 

Lee Forfar
Tadley, Hampshire, England.

ForfarL@aol.com

——————————————————————-

(We have done so on your advice Lee-Ed)

 

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

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AROUND THE WORLD

==================

 

ENGLAND

—————

The following comes from Johan de Vries

 

 

My first “experiment” in the making of droëwors was a resounding success !

 

Got this package on the 5th of November, and assembled it.

So there was this big white box standing in the kitchen……………….. Empty!

Not wanting to wait a moment too long I got in the car and drove to the SA Shop in Putney to go and get some meat and wors so that I could start making my own biltong and droëwors.

 

I got 6 kilos of sausage, and some meat, but when I came home my wife said to me that I should experiment with a small amount of wors first, and then move on to the biltong.

So I listened to reason, and started off with 4 kg of sausage. (Good man!! – Ed)

Now the thing about this sausage is that it was not the thin sausage that I was looking for, but normal Boerewors, or “dikwors”.  I was a bit worried that it would not work, but being the optimist I am I cut it into nice portions, washed it down in a mixture of vinegar and salt, and hung it.

Like a little child, waiting for something to happen, I found myself every half an hour or so standing in front of my biltong maker.  I don’t know what I was expecting to happen, but there I was.  I worked out that it would take about 4 days to dry enough so that we would be able to eat it, but as it turned out, had to wait a long and agonising week, before it was ready.

This was a good experience for me, as I checked it (about 100 times!!) every day after day 4, to make sure that there was it was drying.  Cut a little piece, inspecting it, tasting it, making sure that it was drying.

On day 7, which was last Wednesday, I was satisfied that it was dry enough, and let the family test it.
They were impressed with it, but the wors was not what we were used to at home. I will have to get a thinner type of wors, which should dry sooner as well. The other thing that worried me a bit was if it was going to work in the kitchen, as there is always heat and damp from the cooker, kettle and washing machine, but that did not have any adverse effect on the process at all!>

So tonight I have prepared some meat, and that will be hung just after I have sent this E-Mail.

So now the process starts all over again of standing next to the Biltong maker, walking up and down the passage like an expecting father in a maternity ward!!, but I am sure that it will work out.

 

I have attached a photo of me next to my biltong maker, with all the wors hanging inside it.

 

I will let you know how it turned out, as I hope that it will be ready for Saturday’s rugby final.

 

“Biltong, droëwors, a Caste Lager and a Chevrolet!

 

Hak hom Vrystaat !”

 

 

Johan de Vries

johan@devries.me.uk

Tel 0208 9433 446 (h)

Tel 07960 584 670 (m)

 

(It is a pity we can’t show the photo Johan sent us-It was him alright at about 3 years old perhaps?-Ed)

(Keeping the lid on the machine and not “peeking” inside reduces the drying time drastically! – Ed)

——————————————————————-

 

ISRAEL

———–

This is from Joan Collins and her grandson Yonni in Israel

 

 

The Biltong Team asked my Grandmother (or Ouma as I call her) to write about what is happening in our part of the world.  After watching Ouma walk around frantically trying to figure out what to write about I decided to take over.

 

Let’s start with our common interest-BILTONG

 

Biltong in Israel isn’t too easy to get. You can only buy good Biltong in a few places and it is quite expensive.  You would probably have to have it delivered as well and then you would have to order other stuff with it to “make it worth their while” to come all the way to you.

A South African family in Israel can’t last too long without their SA chocolates and meat so something had to give.  We decided to order a biltong maker.

After thinking about it for quite a while, ordering it and putting it together we needed to get the right meat.

Oy, what can I say about the right meat………

The Biltong Maker Team suggested that we use any part of the Hindquarter (suitable for roasting).  However in Israel there is a problem with a lot of meat because of Kosher reasons so we bought the meat we use to roast, which is aged vacuum packed shoulder.

This came out very nice.

After trying a fresh piece of shoulder we went back to the aged since it tasted much better, but the last two batches had a lot of mould on them, and were too thin so Ouma decided to cut her own meat from now on (the meat we buy from the supermarket that is. (We don’t have a farm with cattle)

Ouma also wants to buy some Sirloin meat from an Argentinean restaurant nearby.

We are trying some droëwors next.

I hope it will be ready for the West Indies cricket tour of South Africa coming up, or better yet, I hope it lasts until then.

 

Well now that we talked about Biltong, let’s have a bit of a (one sided) chat about general life in Israel.

It must be said; Israel is a very nice place.

Unlike some might think, we do not use camels to go to work, Israel is an advanced country, with great facilities, art, music, science etc.

Unfortunately we are in the middle of a war that has been going on since our very existence as Jews. The situation is tough indeed.  Besides the actual terrorism there is a terrible economic situation, constant media bashing, condemnation by the UN, other organizations and most countries of the world.

It’s true that the streets are safe, but there is something wrong when you, as an innocent civilian have that thought in the back of your mind of constant consciousness of where you are, who’s around you and how good the security is wherever you are.

Whenever another attack takes place (besides the terrible yet true feeling of “used to it), you start worrying about all the people you know in the area of the attack and I could personally tell a story of how my family thought I was at the scene of an attack.

 

As someone who loves the Anglo Saxon community I can safely say that I will probably not live here in the future for the simple reason that I need an English mentality surrounding me.  But until I finish the army and my studies I will have to settle for the great cricket coverage we have here!

 

So I will sit tight for the moment with biltong in one hand, droëwors in the other and some Johnny Clegg in the background.

 

Yonni Sidelsky.

shappy@012.net.il

 

(Thanks a lot for your contribution Joan and Yonni, much appreciated – Ed)

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USA

——

Hello Lo,

 

What a lovely surprise reading your newsletter!

I have subscribed to a myriad of SA related sites and we all know how names/e-mail addies get around.

I don’t mind receiving mail from you at all though; it helps with the homesick blues every SA’frican experiences, especially around the hols, and for me in Fall.

My husband Jeff, (he’s American) and I live in the States.

I’ve been here for 15 years. Even though there’s a large number of SA’fricans living here, there aren’t many in our neighborhood.

We do attend the annual SA picnic near Princeton once a year, and of course a grand time is had by all!

If you know of any folks that live in or near Northwestern NJ, please pass our addie along.

 

Thanks again, and thank you for the enjoyable read.

 

Groete,

 

Jeff & Victoria

lusaka@earthlink.net

 

 

Thank you for your kind words Victoria.

How about it people.  Anybody near Jeff and Victoria?  Why not drop them a mail? – Ed

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FUNNIES

=======

We know that the Rugby World Cup is now history but it was still nice to read this.

 

 

Rugby World Cup 2003

——————————-

 

Following complaints made to the International Rugby Board about the All Blacks being allowed to motivate themselves by performing the ‘Haka’ before their games, other nations have now been allowed to introduce pre-match rituals of their own.

 

The IRB Rugby World Cup 2003 Organising Committee has agreed to the following pre-match displays:

 

  1. The England team will chat about the weather, wave hankies in the air and attach bells to their ankles before moaning about how they invented the game and gave it to the world, and how it’s not fair that everyone still thinks New Zealand are the best team.

 

  1. The Scotland team will turn up pissed, chanting “Yea looking’ at me, Jimmy?” before smashing an Iron Bru bottle over their opponents’ heads and picking random fights with members of the crowd.

 

  1. The Ireland team will split into two, with the Southern half performing a River dance, while the Northerners march the traditional route from their dressing room to the pitch, via their opponents’ dressing room.

 

  1. The Argentineans will unexpectedly invade a small part of opposition territory, claim it as their own “Las In-Goals-Areas” and then be forcibly removed by the match stewards.

 

  1. Two members of the South African team will claim to be more important than the other 13 whom they will imprison between the posts whilst they claim the rest of the pitch for themselves.

 

  1. The Americans will not arrive until almost full time. In future years they will amend the records to show that they were in fact the most important team in the tournament, won it single-handedly and Hollywood will make a film called ‘Saving No.8 Lyle’.

 

  1. Five of the Canadian team will sing La Marseillaise and hold the rest of the team to ransom.

 

  1. The Italian team will arrive dressed in Armani gear, sexually harass the female stewards and then run away.

 

  1. The Spanish will sneak into the other half of the pitch, mow it and then claim that it was all in line with European “grass quotas”. They will then curl up under the posts and have a kip until half time, when their appeal for compensation against the UK Government will be heard.

 

  1. The Japanese will attempt to strengthen their team by offering better salaries to the key opposition players and then run around the pitch at high speed in a highly efficient manner before photographing the ground.

 

  1. The French will declare they have new scientific evidence that the opposition are in fact all mad. They will then park lorries across the halfway line, let sheep loose in the opposition half and burn the officials.

 

  1. The Australians will have a Barbie, sinking a few tinnies before whinging on about how crap England are before they move to England inviting all their mates to come and live with them in Shepherd’s Bush.

 

  1. The Samoans will line out behind the New Zealand team, as that’s the side they all feel they really should be playing for….

 

  1. The Tongans will plant a coconut tree on the halfway line and loll around under it listening to music and discussing women for the duration of the match.

 

  1. Unfortunately, the Committee were unable to accept the Welsh suggestion, as the French have commandeered all the available sheep and there were serious objections from the Australian RSPCA.

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THE MONTHLY COMPETITION

=========================

 

THE WINNER OF THE NOVEMBER COMPETITION

========================================

Well, well, well, we took a solid three days to figure out who the winner would be for our November competition.
There were a total of 48471 entries! Some people managed to enter almost 3000 times!
However, in the end it was the one with the best caption that came out tops.

Our congratulations go to Madelein Humsche from Wavre in Belgium.
Well done and CONGRATULATIONS Madelein.
Your OmpaGrill complete with the assembling instructions has been sent to you. You might not be able to use it right away but once you do please send us some pictures of you and yours around the Grill!

 

 

PLEASE REMEMBER THE FOLLOWING

==============================

The monthly draw or competition is totally free to everyone.

You can enter as many times as you like.

You can only enter via the Competition page on the Biltongmakers web site.

All prizes are sent to the winners free of charge.

 

 

THE PRIZES FOR THE DECEMBER COMPETITION

========================================

Since this will be the last competition for 2003 we will be giving away no less than three fabulous prizes!

 

They are:

*- One of the famous Traditional Home Biltong makers

*- A braai utensil set in a smart looking carry case

*- One of the Biltongmakers wooden Biltong Cutters made of Blackwood.

 

Just click on http://www.biltongmakers.com/biltong151_Xmas.html to see what it all looks like!

 

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

The winners of the December competition will be notified by email.

 

 

OTHER PRIZES FOR THIS YEAR

=========================

We have some great prizes lined up for this year.

 

* Biltongmakers

* Biltong spices

* Boerewors spices

* Braai tool sets

* Potjie Pots

* Barbecues

* More Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by going to www.biltongmakers.com and clicking on the COMPETITION link.

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EARN YOUR OWN FREE HOME BILTONG MAKER!

=========================================

We are constantly on the lookout to contact more and more South Africans across the world to tell them about our fantastic Home Biltong Makers and to invite them to become members of the Biltong Club.

It is not always easy to do so and we certainly don’t want to resort to “spamming”.

So, here is your chance to help us.

If you know about a group of South Africans living overseas why not tell them about us and then us about them.  The ideal situation would be if you would get hold of their email addresses (with their permission of course) so that we can mail them a copy of our newsletter.  If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

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

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

You can mail us at info@biltongmakers.com

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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!

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NEW SECURE ON-LINE PAYMENT FACILITY

====================================

We are glad to announce that our new secure on-line payment facility is now up and running.  The new facility is operated by WorldPay who are a division of the Royal Bank of Scotland.

Via this facility you can now not only pay with your credit card (as always) but also with your debit card.  This will be welcome news to those people who don’t have a credit card.

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LET’S HEAR FROM YOU!!

=====================

Lots of people wrote to us this month.

Our thanks go to those people who made an effort to share their experiences with all of us.

If you have something interesting to tell, a nice recipe to part with or perhaps a question to ask, it would be nice to hear from you!

Perhaps you have some advice to give?

You never know how you could help somebody else with your own hints and tips.

 

Of course it does not have to be about Biltong or food.  Anything that is of interest is welcome!  Share it with other people around the world!

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BOEREWORS

===========

Since it is now winter we have run down our stock of Boerewors.  We will be making fresh supplies again in the spring.  Thanks to Pat da Silva (thanks a lot Pat) we now have ample spices for all different types of Boerewors.  More about what will be available toward April/May.

If you still want some wors we have a small quantity left in the freezers.

The price is € 8.00 per kilogram.

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

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POTJIE POTS AND GAS BURNERS

============================

We have a small stock of size 3 and 4 Potjie Pots as well as some Gas Burners in stock in Belgium.  For those who are interested please call Lo on +32-16-53.96.25

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Till next month!

THE BILTONG TEAM

 

 

Lo

 

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You can be included in this newsletter by clicking on the following link: Please subscribe me!

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

==============================================================

Newsletter – December 2003

===================================

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots.

If you do not wish to receive this newsletter you may unsubscribe at the end of this newsletter where you will find an automatic link.  Your name will then be permanently deleted from our database
You can also subscribe or unsubscribe by visiting our home page at www.biltongmakers.com

=======================================================
If you, your family or your friends want to subscribe to the newsletter please click on this link: Please subscribe me!

 

======================================================

THE BILTONGMAKERS.COM!  NEWSLETTER FOR DECEMBER 2003

======================================================

 

 

* From the editor

* Points to think over

* Our Home Biltong Makers

* This month’s special offer!!

* Tip of the month

* Frequently asked questions

* Recipe corner

* Happy people comments

* Around the World

* Funnies

* The Monthly Competition

* Earn your own free Home Biltong Maker

* Buy on your Budget account

* New secure on-line Payment Facility

* Let’s hear from you!

* Boerewors in the Benelux

* Potjie Pots and Gas Burners

* Subscribing and un-subscribing

 

 

FROM THE EDITOR

================

 

Keerbergen

Belgium

December 7, 2003

 

It’s about 1° C as I sit here typing away.

This morning the weatherman on the TV had it dead right!  He said” It’s going to be a beautiful sunny day outside and it will be lovely from behind the glass!

Well, that’s where I am sitting right now, behind the double glazed windows looking out over the front garden.

This morning everything was white with the frost.

An especially funny sight is to see Woolly, our big male cat (he’s not quite right in the head) going outside and having this totally confused look on his face when he finds that he can’t drink his water because it is frozen solid!

 

So, the winter is upon us.  They say it is just a little cold spell and it will warm up nicely by the end of the week.  It will then be at least 3 C instead of 1!!

 

June and I don’t mind at all though.  Like we have always said it’s nice and cozy in the winter with the fire going and the candles burning.

 

November was a busy month.  I did a trip to Munich, which was really nice.  I had not been there for a while and driving through town reminded me of how we used to party in the Hofbrauhaus with Anneke and Volker many years ago.  Germany has its own beauty, especially the southern parts.  It was a long trip though, about 1600 km there and back.

 

Job, the eldest son of my sister Ariel, got married and we went down to The Hague for the wedding.  Every time something like this happens I get reminded by the history you find in every nook and cranny of Europe.  Job and his bride Liesbet got married in a beautiful church in the middle of The Hague.  Before the service I walked around a bit and found out that Mr Fahrenheit (the temperature man) is buried there.

 

Daniel Gabriel Fahrenheit was born in Gdansk in Poland and spent most of his life in the Netherlands.  He died there in The Hague on September 16 1736 and was buried right there in that church.

 

I find things like that fascinating.  It happened such a long time ago and everything is still more or less like it was then!

 

Then, a couple of days ago it was “Sinterklaas”!

 

Now, “Sinterklaas” is a typically Dutch institution and you will of course find it in Belgium as well.  Where the rest of the world has “Christmas Father” the Dutch and the Belgians have “Sinterklaas”.

Of course some of the Father Christmas (Santa Klaus” has blown over here as well with all the people living here from all over the world.  But, Sinterklaas is the real original thing over here.

 

The story is fascinating.

 

 

SINTERKLAAS

The Feast of Sinterklaas, or St. Nicholas, is an annual event, which has been uniquely Dutch and Flemish for centuries. St. Nicholas’ Feast Day, December 6th, is observed in most Roman Catholic countries primarily as a feast for small children. But it is only in the Low Countries – especially in the Netherlands – that the eve of his feast day (December 5th) is celebrated nationwide by young and old, Christian and non-Christian, and without any religious overtones.
Although Sinterklaas is always portrayed in the vestments of the bishop he once was, his status as a canonized saint has had little to do with the way the Dutch think of him. Rather, he is a kind of benevolent old man, whose feast day is observed by exchanging gifts and making good-natured fun of each other. It so happens that the legend of St. Nicholas is based on historical fact. He did actually exist. He lived from 271 A.D. to December 6th, 342 or 343.

His 4th century tomb in the town of Myra, near the city of Anatolia in present-day Turkey, has even been dug up by archaeologists.

This is his story:
Born of a wealthy family, Nicholas was brought up as a devout Christian. When his parents died of an epidemic, he distributed his wealth among the poor and became a priest.
Later he became Archbishop of Myra, and it is from here that the fame of his good deeds began to spread across the Mediterranean. Desperate sailors who called upon the Good Bishop to calm stormy seas were heard; prison walls crumbled when victims of persecution prayed to him. He saved young children from the butcher’s knife and dropped dowries into the shoes of penniless maidens. Over time, St. Nicholas became the patron saint of sailors and merchants, and especially of children.

After his death, the cult of St. Nicholas spread rapidly via southern Italy throughout the rest of the Mediterranean and eventually to coastal towns along the Atlantic and the North Sea. In the 12th and 13th centuries, Holland built no fewer than 23 churches dedicated to St. Nicholas, many of which are still standing. Amsterdam adopted St. Nicholas as its patron saint, and Rome decreed that December 6th, the anniversary of his death, should be his official Feast Day.
St. Nicholas’ strong influence in the Low Countries – an area heavily engaged in trade and navigation – was primarily due to his role as patron of sailors and merchants.
However, his fame as protector of children soon took precedence.
In the 14th century, choirboys of St. Nicholas churches were given some money and the day off on December 6th.
Somewhat later, the pupils of convent schools would be rewarded or punished by a monk dressed up as the Good Bishop, with his long white beard, his red mantle and mitre (bishop’s hat) and his golden crosier (bishop’s staff) – just as he is still presented today
All Dutch children know that Sinterklaas (the name is a corruption of Sint Nikolaas) lives in Spain.

Exactly why he does remains a mystery, but that is what all the old songs and nursery rhymes say. Whatever the case may be, in Spain he spends most of the year recording the behaviour of all children in a big red book, while his helper Black Peter (Zwarte Piet) stocks up on presents for next December 5th. In the first weeks of November, Sinterklaas gets on his white horse, Peter (“Piet”) swings a huge sack full of gifts over his shoulder, and the three of them board a steamship headed for the Netherlands. Around mid-November they arrive in a harbour town – a different one every year – where they are formally greeted by the Mayor and a delegation of citizens. Their parade through town is watched live on television by the whole country and marks the beginning of the “Sinterklaas season”
The old bishop and his helpmate are suddenly everywhere at once. At night they ride across Holland’s’ rooftops and Sinterklaas listens through the chimneys to check on the children’s behaviour. Piet jumps down the chimney flues and makes sure that the carrot or hay the children have left for the horse in their shoes by the fireplace is exchanged for a small gift or some candy. During the day, Sinterklaas and Piet are even busier, visiting schools, hospitals, department stores, restaurants, offices and many private homes. Piet rings doorbells, scatters sweets through the slightly opened doors and leaves basketfuls of presents by the front door.

 

How do they manage to be all over the Netherlands at once?
This is thanks to the so-called “hulp-Sinterklazen”, or Sinterklaas helpers, who dress up like the bishop and Black Peter and help them perform their duties. Children who become wise to these simultaneous “Sint-sightings” are told that since Sinterklaas cannot indeed be in two places at once, he gets a little help from his uncanonized friends.
The Dutch are busy too – shopping for, and more importantly, making presents. Tradition demands that all packages be camouflaged in some imaginative way, and that every gift be accompanied by a fitting poem. This is the essence of Sinterklaas: lots of fun on a day when people are not only allowed, but expected, to make fun of each other in a friendly way. Children, parents, teachers, employers and employees, friends and co-workers tease each other and make fun of each other’s habits and mannerisms.
Another part of the fun is how presents are hidden or disguised. Recipients often have to go on a treasure hunt all over the house, aided by hints, to look for them. They must be prepared to dig their gifts out of the potato bin, to find them in a pudding, in a glove filled with wet sand, in some crazy dummy or doll. Working hard for your presents and working even harder to think up other peoples’ presents and get them ready is what the fun is all about.
The original poem accompanying each present is another old custom and a particularly challenging one. Here the author has a field day with his subject (the recipient of the gift). Foibles, love interests, embarrassing incidents, funny habits and well-kept secrets are all fair game. The recipient, who is the butt of the joke, has to open his/her package in public and read the poem aloud amid general hilarity. The real giver is supposed to remain anonymous because all presents technically come from Sinterklaas, and recipients say out loud “Thank you, Sinterklaas!”, even if they no longer believe in him.
Towards December 5th, St. Nicholas poems pop up everywhere in the Netherlands: in the press, in school, at work and in both Houses of Parliament.
On the day of the 5th, most places of business close a bit earlier than normal. The Dutch head home to a table laden with the same traditional sweets and baked goods eaten for St. Nicholas as shown in the 17th-century paintings of the Old Masters.

Large chocolate letters – the first initial of each person present – serve as place settings. They share the table along with large gingerbread men and women. A basket filled with mysterious packages stands close by and scissors are at hand. Early in the evening sweets are eaten while those gathered take turns unwrapping their gifts and reading their poems out loud so that everyone can enjoy the impact of the surprise. The emphasis is on originality and personal effort rather than the commercial value of the gift, which is one reason why Sinterklaas is such a delightful event for young and old alike.

—————————————————————————————————–

 

So, last Friday evening it was Sinterklaas.  June and I had gone to Antwerp to be there when Luke and Jake would wake up the next morning and find their presents.

 

Derek and Jeanine had asked Sinterklaas to get Luke and Jake a new bicycle and we had asked him to bring a new Harry Potter book for Luke and a He-Man thingy for Jake.

 

Zwarte Piet has brought the presents during the day and Derek had locked them up in the music room at their home at the Britselei in Antwerp.

 

But we all know how it goes on the eve of Sinterklaas.  Lots of excitement and expectations.  It did not take long for the boys to find the key to the room and there they came running up the stairs, all exited.  Daddy, Mommy!!!  Sinterklaas had brought us bicycles!  Come and look in the room downstairs,  quickly!!

 

Derek’s face dropped, Jeanine’s face went into a severe frown.  How had these little boys managed to get into that room?

 

So, the problem had to be solved.  The surprise had gone out of them finding their presents the next morning so some drastic action was called for.

 

While the kids were kept busy upstairs Derek and Mark (who was on a quick visit) removed all the presents to the basement and locked the door.

 

Both Like and Jake kept on insisting that everybody had to go downstairs to have a look for themselves that the presents had indeed arrived.  So, we all went downstairs, opened the door and peeked inside.  To the boys consternation there were no presents in the room.  Totally confused and muttering to themselves they went back upstairs and looked very worried.  Because, if you find your presents before you are supposed to Sinterklaas will just take them back again!

 

Soon it was time for bed and Luke and Jake started preparing for the visit by Sinterklaas and Zwarte Piet.  They would come that evening and had to be well looked after!

 

So, a plate with some biscuits for Zwarte Piet, a couple of sugar cubes for the horse and a beer for Sinterklaas were left by the fireplace.  As soon as they would come in through the chimney during the night they would see all the goodies left behind by Luke and Jake.

 

Happy with their efforts they went up to their bedroom and were soon fast asleep.

 

Later that evening Derek drank the beer, Jeanine put the biscuits back in the tin and all that was left was an empty beer glass and some crumbs all over the place.

 

A trails of sweets lead down the stairs to the hallway where the presents were displayed.

 

Needless to say that nobody slept late the next morning.  All woken up by excited children’s voices we wearily got ourselves out of bed to admire the new acquisitions.

 

How nice to be little and have all these little (and big) fantasies!  (Haven’t I heard that before somewhere?)

 

Well, that was the first big event of December.  There are sure to be some more as it promises to be an exiting and busy month.

 

In closing I must say a couple of words of thanks to the many people who have been involved with Biltongmakers.Com during the year. And who have helped so much to make it the success it has been in 2003.

 

Firstly my thanks go to Trish and Shannon in Johannesburg who so incredibly well took over the dispatch department from Kel.  After an initial few hiccups the shipping is running smoothly now and most orders are processed and dispatched sometimes within days of receipt of the order.  It is not easy to run around for all the little things involved with the dispatch.  The collection of machines from the factories, the spices from the manufacturers, Potjie pots, biltong cutters, boxes, labels, more spices, etc. etc. etc.  It is a never-ending cycle.

Thank you very much Trish and Shannon for your incredible efforts!  Without you it just would not happen!!

 

Then I must thank Neil and Joy who so aptly and quickly organized the production of the new Traditional Biltong maker.  The new model has many improvements over the old machine and is more popular than ever.

 

My most sincere thanks go to our customers.  Without you we would not be here.  It is been great fun to work with you and to see and read the emails of encouragement.  Sure there are some people who we could not satisfy as much as we would have liked to but it can never be said that it was not for the want of trying.  To those people we extend our sincere apologies and promise to do even better next time.

 

 

Last but certainly not least there is June.  What can I say!  One thing is sure and that is that this newsletter would not exist without her (neither would I for that matter !).  June’s endless proofreading and all the interruptions at her work with my phone calls for advice has been invaluable!

 

So, it’s almost Christmas and the end of yet another year.

 

All that remains now is to wish all of you a very merry Christmas and a very successful, prosperous and happy New Year!

 

 

Take care, till next month.

 

 

Lo

———————————————————————————————————————————–

 

 

POINTS TO PONDER

=================

*-. In disagreements with loved ones, deal only with the current situation.  Don’t bring up the past.

*-. Open your arms to change, but don’t let go of your values.

*-. Spend some time alone every day.

*-. When you realize you’ve made a mistake, take immediate steps to correct.

*-. Share your knowledge. It’s a way to achieve immortality.

*-. Once a year, go someplace you’ve never been before.

*-. Live a good, honourable life. Then, when you get older and think back, you’ll be able to enjoy

 

(Thanks again Derek – Ed)

———————————————————————————————————————————–

 

 

OUR HOME BILTONG MAKERS

=========================

We receive very little feedback and/or suggestions as to how we may possibly improve on both models of Home Biltong makers.  This could of course be a very good sign.  Perhaps everybody is quite happy with the biltong they are producing!

But, if you have any suggestions please mail us and we will have a good look at it.

Please keep in mind that it will soon be summer holidays in South Africa and most businesses will close from the middle of December until the beginning of January.

We have made sure to have some stock on hand but orders placed later on in the month might have to wait for the new production in January.

Details of the Traditional 2kg Biltong Maker can be found by going to http://www.biltongmakers.com/biltong01_HBMhome.html

Details on the RNA-5kg machine can be found by going to

http://www.biltongmakers.com/biltong03b_rocky5kg_01.html

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THIS MONTH’S SPECIAL OFFER!!

===========================

Our wooden manual Biltong Cutters will be priced at only R 299.00 from the date of the mailing of this newsletter until the end of December 2003.  The cutters are made of Black Wood and are of the highest quality.

They are specially made for us by a highly respected factory in Port Elizabeth.

So, be quick to order because our present stock will not last too long at this price and then you would have to wait for the next batch to come of the production line.

———————————————————————————————————————————–

 

 

TIP OF THE MONTH

================

How to pre-treat a Potjie Pot and to keep it nice and clean!

 

Ek sien in julle nuusbrief dat daar n bespreking is oor die inbreek van ‘n potjie. Daar is verskeie maniere, gesofistikeerd ens.

Maar kyk ek is maar ‘n lui mens, ek sal nie tien tree loop as ek dit bv. kan ry nie.  Ek sal vir julle vertel wat my beste manier is om so ‘n potjie in te breek (pretreatment)

Nuwe potjies het ‘n lagie Shellac binne om te keer dat hy roes op die rak.

Ek vat sommer papier vyn houtjies en dikker hout stukke en maak ‘n vuur in die potjie wat skrik vir niks.  As hy koud is vee ek hom sommer liggies uit met ‘n skuurpapier, spoel hom uit en siedaar hy is reg vir gebruik. Smeer hom net voor bere met ‘n stukkie varkspek of kookolie en hy roes nie.

As jy die potjie op n oop vuur wil gebruik, maak net so ‘n bietjie modder aan en smeer die buitekant daarmee. Na gebruik kan die roet baie maklik afgewas word met water.  My ondervinding is dat so ‘n potjie baie makliker as ander skottelgoed skoonmaak.

Na gebruik hou maar aan smeer met vet of olie, jy sal gou genoeg agterkom wanneer die vet astware in die metaal ingetrek is en dan sal hy nie meer roes nie.

 

Groetnis uit Suid Afrika.

 

Max le Roux.

maler@mweb.co.za

 

 

(Baie dankie Max – Anyone else out there with some more tips for our readers! – Ed)

———————————————————————————————————————————–

 

 

FREQUENTLY ASKED QUESTIONS

============================

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

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

It might help others who need the same answers.

 

The following question has come up time and again and we finally had some people mailing us with a possible answer.

We must stress however that, upon replying to these people and asking them how it tasted, both came back to us saying they had not tried it yet!

 

Here it is:

 

Question

————

Ek is dringend op soek na ‘n resep vir ‘n Biltong en Kaas Potjie.

Vriende van my het gesê dit is heerlik maar niemand kan vir my ‘n resep gee

nie.

 

Help asseblief!!!

 

 

Answer

———-

BILTONG POTJIE EN KAAS

(Genoeg vir 10 mense)

—————————————

 

Ingrediente:

 

*- 6 Uie

*- 1 Pak sampioene

*- R 60,00 se biltong (+/- 1kg)

*- 1 Blik pitmielies

*- 1 Pak noedels (gedraai of skulp) (Gaargemaak)

*- ½ “Green Pepper”

*- 2 Houertjies vars room

*- Redelike stuk gerasperde kaas (Hoe meer kaas, hoe lekkerder)

 

 

Metode:

 

*- Braai uie en sampioene tot gaar.

*- Voeg biltong by

*- Voeg gaargemaakte noedels by.

*- Plaas “green pepper” en pitmielies bo op.

*- Rond af met 2 houertjies room en baie gerasperde kaas.

 

 

Byskrif

———

Hierdie resep is ryk, maar so lekker.

Dit gaan baie vinnig om te maak.

Bedien dit saam met ‘n lekker mengelslaai of enige ander slaai en jy rek dit nog verder.

 

Johan Heydeman

HeydemJP@telkom.co.za

ITS SQA SA

012-680-7351 (office)

072-627-1066 (cell)

012-680-7411 (fax)

 

Baie dankie Johan.  Laat ons hoop dat dit is waar so baie mense vir gevra het – Ed

———————————————————————————————————————————–

 

 

RECIPE CORNER

==============

We received so many recipes in November that it has been difficult to choose which one to use in this newsletter.  If yours has not been used this month please be assured that it will most certainly appear in one of the future editions.

 

The saga about whether one can do a Potjie with noodles in it goes on.  Finally we found this recipe, tried it and must say that it was excellent.

 

CHICKEN AND NOODLE POTJIE

==========================

 

Ingredients:

 

*- 8 chicken thighs

*- 30ml cooking oil

*- 2 celery sticks (chopped)

*- 2 tomatoes, skin removed and chopped into chunks

*- 250 gram button mushrooms (whole)

*- 250 ml chives (copped)

*- 1 green pepper (sliced)

*- 500ml uncooked shell noodles

*- 15ml parsley (finely chopped)

*- 10ml dried mixed herbs

*- 5ml freshly ground black pepper

*- 3ml dried rosemary

*- 250ml dry white wine

*- 250ml grated Cheddar cheese

*- Salt and pepper to taste

 

 

Method:

 

*- Sprinkle the chicken with salt and pepper.

*- Heat the oil in the pot and fry the chicken, a few pieces at a time, until golden brown.

*- Arrange the vegetables in layers on top of the chicken in the following order:

*- Celery

*- Tomatoes

*- Green pepper

*- Mushrooms

*- Chives

*- Sprinkle the parsley and mixed herbs on top and add the noodles.

*- Sprinkle the black pepper and rosemary on top and pour over the wine.

*- Cover and simmer for about 1 hour.

*- Sprinkle with cheese and simmer for a further 20 minutes.

 

Note:

You can always use more cheese if you want to

 

 

(Recipe by Mr L J Schroeder of Wellington as published in “Potjiekos” by Marlene Hammann)

 

 

 

(How about YOUR favourite recipe everyone? – Ed)

———————————————————————————————————————————–

 

 

HAPPY PEOPLE COMMENTS

========================

Dear Lo

 

Thank you very very very much!!!!

You are quite something!

Now I can surprise my brother with his own Biltong maker!

Let me know when you are in SA so I can take you sight seeing or for a meal.  Maybe even coffee? I might be moving to USA so maybe you can come visit me there?

I know that this is your job, but I must say that you are the most attentive sales person I have ever had the pleasure of dealing with.

 

Thanx

Camey Napier

Cape Town

CameyN@sahomeloans.com

——————————————————————–

 

Hi there Biltong Team!

 

Just thought I would drop you a quick e-mail to say I have had my first batch of Biltong and it was fantastic.  Consumed quite a lot at the Boks vs Georgia game last Friday night here in Sydney.

It was as easy as the web page says and tastes just as good.  Will be pulling the second consignment off in the next few days, just in time for the Samoan clash with the Boks.  I will also be selling the machine via word of mouth so expect to see some new orders in the near future from the ex-pats here in Sydney.

Once again, thanks for all the effort you made your side trying to find the original lost machine and for the replacement.  I wish the thief who stole it in the first place failure on every batch of Biltong he makes.

 

Regards and “Boks for World Cup Champs 2003”

 

Craig Rudolph

Craig.Rudolph@shelldirect.com.au

————————————————————-

 

Hello Lo and the Biltong Team.

 

Just a short E-mail to say “Thank you, thank you and thank you again !!”

 

I have just received my 5kg Biltong Machine in the post today – and man, I am as excited as my 7-year-old daughter on Xmas eve!

We jumped in the car and went to go and get some Boerewors from the SA shop and I am busy making my first batch now.  Just finished preparing the wors and hanged it. I will start with biltong next week, so I will be looking at your site in depth for some tips about making biltong.

 

I hope that the wors turns out okay, because I have invited some people over on Saturday (for the rugby!), and then I can be “windgat” about my homemade droëwors!

 

Thank you again, and I will let you know how it turned out.

 

Regards

 

Johan de Vries

johan@devries.me.uk

Tel 0208 9433 446 (h)

Tel 07960 584 670 (m)

——————————————————————-

 

Hi there Mr Biltong Maker Man

 

We’ve had our Biltong Maker for a few weeks.  However, there is a major flaw with your invention, it is not big enough!!

As soon as I finish a batch it is immediately devoured by my husband and son who cannot get enough of the biltong.

Any chance of producing a much larger machine?

 

Many thanks.

 

Lee Forfar
Tadley, Hampshire, England.

ForfarL@aol.com

——————————————————————-

(We have done so on your advice Lee-Ed)

 

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

———————————————————————————————————————————–

 

 

AROUND THE WORLD

==================

 

ENGLAND

—————

The following comes from Johan de Vries

 

 

My first “experiment” in the making of droëwors was a resounding success !

 

Got this package on the 5th of November, and assembled it.

So there was this big white box standing in the kitchen……………….. Empty!

Not wanting to wait a moment too long I got in the car and drove to the SA Shop in Putney to go and get some meat and wors so that I could start making my own biltong and droëwors.

 

I got 6 kilos of sausage, and some meat, but when I came home my wife said to me that I should experiment with a small amount of wors first, and then move on to the biltong.

So I listened to reason, and started off with 4 kg of sausage. (Good man!! – Ed)

Now the thing about this sausage is that it was not the thin sausage that I was looking for, but normal Boerewors, or “dikwors”.  I was a bit worried that it would not work, but being the optimist I am I cut it into nice portions, washed it down in a mixture of vinegar and salt, and hung it.

Like a little child, waiting for something to happen, I found myself every half an hour or so standing in front of my biltong maker.  I don’t know what I was expecting to happen, but there I was.  I worked out that it would take about 4 days to dry enough so that we would be able to eat it, but as it turned out, had to wait a long and agonising week, before it was ready.

This was a good experience for me, as I checked it (about 100 times!!) every day after day 4, to make sure that there was it was drying.  Cut a little piece, inspecting it, tasting it, making sure that it was drying.

On day 7, which was last Wednesday, I was satisfied that it was dry enough, and let the family test it.
They were impressed with it, but the wors was not what we were used to at home. I will have to get a thinner type of wors, which should dry sooner as well. The other thing that worried me a bit was if it was going to work in the kitchen, as there is always heat and damp from the cooker, kettle and washing machine, but that did not have any adverse effect on the process at all!>

So tonight I have prepared some meat, and that will be hung just after I have sent this E-Mail.

So now the process starts all over again of standing next to the Biltong maker, walking up and down the passage like an expecting father in a maternity ward!!, but I am sure that it will work out.

 

I have attached a photo of me next to my biltong maker, with all the wors hanging inside it.

 

I will let you know how it turned out, as I hope that it will be ready for Saturday’s rugby final.

 

“Biltong, droëwors, a Caste Lager and a Chevrolet!

 

Hak hom Vrystaat !”

 

 

Johan de Vries

johan@devries.me.uk

Tel 0208 9433 446 (h)

Tel 07960 584 670 (m)

 

(It is a pity we can’t show the photo Johan sent us-It was him alright at about 3 years old perhaps?-Ed)

(Keeping the lid on the machine and not “peeking” inside reduces the drying time drastically! – Ed)

——————————————————————-

 

ISRAEL

———–

This is from Joan Collins and her grandson Yonni in Israel

 

 

The Biltong Team asked my Grandmother (or Ouma as I call her) to write about what is happening in our part of the world.  After watching Ouma walk around frantically trying to figure out what to write about I decided to take over.

 

Let’s start with our common interest-BILTONG

 

Biltong in Israel isn’t too easy to get. You can only buy good Biltong in a few places and it is quite expensive.  You would probably have to have it delivered as well and then you would have to order other stuff with it to “make it worth their while” to come all the way to you.

A South African family in Israel can’t last too long without their SA chocolates and meat so something had to give.  We decided to order a biltong maker.

After thinking about it for quite a while, ordering it and putting it together we needed to get the right meat.

Oy, what can I say about the right meat………

The Biltong Maker Team suggested that we use any part of the Hindquarter (suitable for roasting).  However in Israel there is a problem with a lot of meat because of Kosher reasons so we bought the meat we use to roast, which is aged vacuum packed shoulder.

This came out very nice.

After trying a fresh piece of shoulder we went back to the aged since it tasted much better, but the last two batches had a lot of mould on them, and were too thin so Ouma decided to cut her own meat from now on (the meat we buy from the supermarket that is. (We don’t have a farm with cattle)

Ouma also wants to buy some Sirloin meat from an Argentinean restaurant nearby.

We are trying some droëwors next.

I hope it will be ready for the West Indies cricket tour of South Africa coming up, or better yet, I hope it lasts until then.

 

Well now that we talked about Biltong, let’s have a bit of a (one sided) chat about general life in Israel.

It must be said; Israel is a very nice place.

Unlike some might think, we do not use camels to go to work, Israel is an advanced country, with great facilities, art, music, science etc.

Unfortunately we are in the middle of a war that has been going on since our very existence as Jews. The situation is tough indeed.  Besides the actual terrorism there is a terrible economic situation, constant media bashing, condemnation by the UN, other organizations and most countries of the world.

It’s true that the streets are safe, but there is something wrong when you, as an innocent civilian have that thought in the back of your mind of constant consciousness of where you are, who’s around you and how good the security is wherever you are.

Whenever another attack takes place (besides the terrible yet true feeling of “used to it), you start worrying about all the people you know in the area of the attack and I could personally tell a story of how my family thought I was at the scene of an attack.

 

As someone who loves the Anglo Saxon community I can safely say that I will probably not live here in the future for the simple reason that I need an English mentality surrounding me.  But until I finish the army and my studies I will have to settle for the great cricket coverage we have here!

 

So I will sit tight for the moment with biltong in one hand, droëwors in the other and some Johnny Clegg in the background.

 

Yonni Sidelsky.

shappy@012.net.il

 

(Thanks a lot for your contribution Joan and Yonni, much appreciated – Ed)

——————————————————————-

 

USA

——

Hello Lo,

 

What a lovely surprise reading your newsletter!

I have subscribed to a myriad of SA related sites and we all know how names/e-mail addies get around.

I don’t mind receiving mail from you at all though; it helps with the homesick blues every SA’frican experiences, especially around the hols, and for me in Fall.

My husband Jeff, (he’s American) and I live in the States.

I’ve been here for 15 years. Even though there’s a large number of SA’fricans living here, there aren’t many in our neighborhood.

We do attend the annual SA picnic near Princeton once a year, and of course a grand time is had by all!

If you know of any folks that live in or near Northwestern NJ, please pass our addie along.

 

Thanks again, and thank you for the enjoyable read.

 

Groete,

 

Jeff & Victoria

lusaka@earthlink.net

 

 

Thank you for your kind words Victoria.

How about it people.  Anybody near Jeff and Victoria?  Why not drop them a mail? – Ed

———————————————————————————————————————————–

 

 

FUNNIES

=======

We know that the Rugby World Cup is now history but it was still nice to read this.

 

 

Rugby World Cup 2003

——————————-

 

Following complaints made to the International Rugby Board about the All Blacks being allowed to motivate themselves by performing the ‘Haka’ before their games, other nations have now been allowed to introduce pre-match rituals of their own.

 

The IRB Rugby World Cup 2003 Organising Committee has agreed to the following pre-match displays:

 

  1. The England team will chat about the weather, wave hankies in the air and attach bells to their ankles before moaning about how they invented the game and gave it to the world, and how it’s not fair that everyone still thinks New Zealand are the best team.

 

  1. The Scotland team will turn up pissed, chanting “Yea looking’ at me, Jimmy?” before smashing an Iron Bru bottle over their opponents’ heads and picking random fights with members of the crowd.

 

  1. The Ireland team will split into two, with the Southern half performing a River dance, while the Northerners march the traditional route from their dressing room to the pitch, via their opponents’ dressing room.

 

  1. The Argentineans will unexpectedly invade a small part of opposition territory, claim it as their own “Las In-Goals-Areas” and then be forcibly removed by the match stewards.

 

  1. Two members of the South African team will claim to be more important than the other 13 whom they will imprison between the posts whilst they claim the rest of the pitch for themselves.

 

  1. The Americans will not arrive until almost full time. In future years they will amend the records to show that they were in fact the most important team in the tournament, won it single-handedly and Hollywood will make a film called ‘Saving No.8 Lyle’.

 

  1. Five of the Canadian team will sing La Marseillaise and hold the rest of the team to ransom.

 

  1. The Italian team will arrive dressed in Armani gear, sexually harass the female stewards and then run away.

 

  1. The Spanish will sneak into the other half of the pitch, mow it and then claim that it was all in line with European “grass quotas”. They will then curl up under the posts and have a kip until half time, when their appeal for compensation against the UK Government will be heard.

 

  1. The Japanese will attempt to strengthen their team by offering better salaries to the key opposition players and then run around the pitch at high speed in a highly efficient manner before photographing the ground.

 

  1. The French will declare they have new scientific evidence that the opposition are in fact all mad. They will then park lorries across the halfway line, let sheep loose in the opposition half and burn the officials.

 

  1. The Australians will have a Barbie, sinking a few tinnies before whinging on about how crap England are before they move to England inviting all their mates to come and live with them in Shepherd’s Bush.

 

  1. The Samoans will line out behind the New Zealand team, as that’s the side they all feel they really should be playing for….

 

  1. The Tongans will plant a coconut tree on the halfway line and loll around under it listening to music and discussing women for the duration of the match.

 

  1. Unfortunately, the Committee were unable to accept the Welsh suggestion, as the French have commandeered all the available sheep and there were serious objections from the Australian RSPCA.

———————————————————————————————————————————–

 

 

THE MONTHLY COMPETITION

=========================

 

THE WINNER OF THE NOVEMBER COMPETITION

========================================

Well, well, well, we took a solid three days to figure out who the winner would be for our November competition.
There were a total of 48471 entries! Some people managed to enter almost 3000 times!
However, in the end it was the one with the best caption that came out tops.

Our congratulations go to Madelein Humsche from Wavre in Belgium.
Well done and CONGRATULATIONS Madelein.
Your OmpaGrill complete with the assembling instructions has been sent to you. You might not be able to use it right away but once you do please send us some pictures of you and yours around the Grill!

 

 

PLEASE REMEMBER THE FOLLOWING

==============================

The monthly draw or competition is totally free to everyone.

You can enter as many times as you like.

You can only enter via the Competition page on the Biltongmakers web site.

All prizes are sent to the winners free of charge.

 

 

THE PRIZES FOR THE DECEMBER COMPETITION

========================================

Since this will be the last competition for 2003 we will be giving away no less than three fabulous prizes!

 

They are:

*- One of the famous Traditional Home Biltong makers

*- A braai utensil set in a smart looking carry case

*- One of the Biltongmakers wooden Biltong Cutters made of Blackwood.

 

Just click on http://www.biltongmakers.com/biltong151_Xmas.html to see what it all looks like!

 

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

The winners of the December competition will be notified by email.

 

 

OTHER PRIZES FOR THIS YEAR

=========================

We have some great prizes lined up for this year.

 

* Biltongmakers

* Biltong spices

* Boerewors spices

* Braai tool sets

* Potjie Pots

* Barbecues

* More Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by going to www.biltongmakers.com and clicking on the COMPETITION link.

———————————————————————————————————————————–

 

 

EARN YOUR OWN FREE HOME BILTONG MAKER!

=========================================

We are constantly on the lookout to contact more and more South Africans across the world to tell them about our fantastic Home Biltong Makers and to invite them to become members of the Biltong Club.

It is not always easy to do so and we certainly don’t want to resort to “spamming”.

So, here is your chance to help us.

If you know about a group of South Africans living overseas why not tell them about us and then us about them.  The ideal situation would be if you would get hold of their email addresses (with their permission of course) so that we can mail them a copy of our newsletter.  If they like it they can stay on the mailing list, if not they can just let us know and we will remove them.

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

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

You can mail us at info@biltongmakers.com

———————————————————————————————————————————–

 

 

BUY ON YOUR BUDGET ACCOUNT!

=============================

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

———————————————————————————————————————————–

 

 

NEW SECURE ON-LINE PAYMENT FACILITY

====================================

We are glad to announce that our new secure on-line payment facility is now up and running.  The new facility is operated by WorldPay who are a division of the Royal Bank of Scotland.

Via this facility you can now not only pay with your credit card (as always) but also with your debit card.  This will be welcome news to those people who don’t have a credit card.

———————————————————————————————————————————–

 

 

LET’S HEAR FROM YOU!!

=====================

Lots of people wrote to us this month.

Our thanks go to those people who made an effort to share their experiences with all of us.

If you have something interesting to tell, a nice recipe to part with or perhaps a question to ask, it would be nice to hear from you!

Perhaps you have some advice to give?

You never know how you could help somebody else with your own hints and tips.

 

Of course it does not have to be about Biltong or food.  Anything that is of interest is welcome!  Share it with other people around the world!

———————————————————————————————————————————–

 

 

BOEREWORS

===========

Since it is now winter we have run down our stock of Boerewors.  We will be making fresh supplies again in the spring.  Thanks to Pat da Silva (thanks a lot Pat) we now have ample spices for all different types of Boerewors.  More about what will be available toward April/May.

If you still want some wors we have a small quantity left in the freezers.

The price is € 8.00 per kilogram.

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

————————————————————————————————————————————

 

POTJIE POTS AND GAS BURNERS

============================

We have a small stock of size 3 and 4 Potjie Pots as well as some Gas Burners in stock in Belgium.  For those who are interested please call Lo on +32-16-53.96.25

————————————————————————————————————————————

 

 

Till next month!

THE BILTONG TEAM

 

 

Lo

 

========================================================================

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November 2003

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

 

Newsletter – November 2003

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots or someone has submitted your name to us thinking that you might be interested.

If you do not wish to receive this newsletter you may unsubscribe at the end of this newsletter where you will find an automatic link.  Your name will then be permanently deleted from our database

You may also subscribe or unsubscribe on our web site www.biltongmakers.com

 

If you, your family or your friends want to subscribe to the newsletter please click on  Please subscribe me!

 

THE BILTONGMAKERS.COM!  NEWSLETTER FOR NOVEMBER 2003

 

 

* From the editor

* Points to ponder

* Our Home Biltong Makers

* This month’s special offer!!

* Tip of the month

* Frequently asked questions

* Recipe corner

* Happy people comments

* Around the World

* Funnies

* The Monthly Competition

* Buy on your Budget account

* Let’s hear from you!

* Boerewors in the Benelux

* Subscribing and un-subscribing

 

 

FROM THE EDITOR

 

Keerbergen

Belgium

November 5, 2003

 

 

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

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

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

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

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

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

 

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

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

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

 

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

 

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

 

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

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

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

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

As simple as that!

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

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

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

 

So there you have it.

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

 

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

 

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

 

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

 

Apart from that October was a nice month.

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

Autumn is well upon us and the colours are unbelievable.

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

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

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

 

Perhaps soon?

 

Well, that was it from me this month.

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

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

Take care, till next month.

Lo

 

 

POINTS TO PONDER

 

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

Thanks Derek-Ed-

 

OUR HOME BILTONG MAKERS

 

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

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

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

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

 

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

 

 

THIS MONTH’S SPECIAL OFFER!!

 

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

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

 

 

TIP OF THE MONTH

 

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

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

 

Nick Jeffs

 

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

 

 

FREQUENTLY ASKED QUESTIONS

 

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

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

It might help others who need the same answers.

 

Question:

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

 

Answer

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

 

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

 

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

 

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

 

Question:

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

Answer:

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

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

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

 

Question:

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

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

Answer:

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

Just don’t put your socks in it!

 

 

Question:

Do you also have Boerewors machines?

Answer:

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

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

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

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

-RECIPE CORNER

 

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

 

OLD GINGER BEER RECIPE

USE AN ENAMAL DISH ONLY!

Ingredients

* 4 Gallons of COLD water.

* 10 cups white sugar

* 3 teaspoons Cream of Tartar

* 3 teaspoons Tartaric acid

* ¼ cake/cube of yeast

* 3 tablespoons ground ginger

* 10 raisins

Method

 

* Mix all ingredients into the water

* Leave overnight

* Next day strain the liquid through a muslin cloth

* Sterilize whatever bottles you will use.

* Bottle the liquid

* Leave in bottles for 4-5 days

 

ENJOY!

 

How about YOUR favourite recipe everyone?

 

 

HAPPY PEOPLE COMMENTS

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

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

me close to “home”.

Thanks all and keep up the good work 🙂

Georg

georg@lorse.com

 

 

Congratulations!!!
A First Class Web site with lots of yummy information.

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

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

Stephen Giesswein

Munich, Germany

stephengiesswein@mac.com

 

 

Dear Biltong Team

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

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

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

Thaddeus Thomson

Newtownabbey, Northern Ireland

TThompson@bpsni.co.uk

 

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

 

 

 

AROUND THE WORLD

 

Nothing submitted this month

 

FUNNIES

 

This was nice to read again and please ladies……………………..no offense!

 

MAKING AN ATM WITHDRAWE

MALE PROCEDURE

 

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

 

 

FEMALE PROCEDURE

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

 

 

THE MONTHLY COMPETITION

 

THE ANSWERS TO THE OCTOBER COMPETITION

 

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

 

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

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

 

The answers were as follows;

 

* Question 1: An old computer chassis

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

* Question 3: Four.

 

 

THE WINNER OF THE OCTOBER COMPETITION

 

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

Our congratulations go to David Russell from Petervale in Johannesburg.

David’s answers put a smile on our face:

* A rather burnt out computer case…

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

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

Well done and CONGRATULATIONS David.

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

 

 

PLEASE REMEMBER THE FOLLOWING

The monthly draw or competition is totally free to everyone.

You can enter as many times as you like.

You can only enter via the Competition page on the Biltongmakers web site.

All prizes are sent to the winners free of charge.

 

 

THE PRIZE FOR THE NOVEMBER COMPETITION

The price for the November competition is the world famous OmpaGrill!

 

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

 

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

 

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

 

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

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

 

 

OTHER PRIZES FOR THIS YEAR

 

We have some great prizes lined up for this year.

 

* Biltongmakers

* Biltong spices

* Boerewors spices

* Braai tool sets

* Potjie Pots

* Barbecues

* More Cadac Skottel Braais and………. much, much more!!!

 

So, don’t wait!

You can enter right now by going to www.biltongmakers.com and clicking on the COMPETITION link.

 

 

BUY ON YOUR BUDGET ACCOUNT!

 

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

 

 

LET’S HEAR FROM YOU!!

 

Lots of people wrote to us this month.

Please remember that if you have something interesting to tell, a nice recipe to part with or perhaps a question to ask, it would be nice to hear from you!

Perhaps you have some advice to give?

You never know how you could help somebody else with your own hints and tips.

 

Of course it does not have to be about Biltong or food.  Anything that is of interest is welcome!  Share it with other people around the world!

 

 

 

BOEREWORS

 

Boerewors is, as always, in abundance!

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

The price is € 8.00 per kilogram.

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

 

 

Till next month!

THE BILTONG TEAM

 

 

Lo

 

Subscribing and un-subscribing

 

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!!

You can be included in this newsletter by clicking on the following link: Please subscribe me!

 

You’re receiving this newsletter because you are a customer of Biltongmakers.Com! or have made enquiries about Biltong or related items.

If you prefer not to receive email from us, you can un-subscribe

from Biltongmakers.Com! by clicking on this link: unsubscribe me

 

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

 

 

 

October 2003

Special edition of our newsletter – October 2003

You are receiving this newsletter because you have previously placed an order with Biltongmakers or made an enquiry about Biltong, Boerewors or Potjie Pots. If you do not wish to receive this newsletter you may unsubscribe at the end of this newsletter where you will find an automatic link. Your name will then be permanently deleted from our database You can also subscribe or unsubscribe by visiting our home page at www.biltongmakers.com

If you, your family or your friends want to subscribe to the newsletter please click on this link: Please subscribe me!

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

Subscribing and un-subscribing

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!! You can be included in this newsletter by clicking on the following link: Please subscribe me!

You’re receiving this newsletter because you are a customer of Biltongmakers.Com! or have made enquiries about Biltong or related items. If you prefer not to receive email from us, you can un-subscribe from Biltongmakers.Com! by clicking on this link: unsubscribe me

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

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

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!! You can be included in this newsletter by clicking on the following link: Please subscribe me!

You’re receiving this newsletter because you are a customer of Biltongmakers.Com! or have made enquiries about Biltong or related items. If you prefer not to receive email from us, you can un-subscribe from Biltongmakers.Com! by clicking on this link: unsubscribe me

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

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