February 2004

The Newsletter
February 2004

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

In this Newsletter

 

  • From the editor
  • Points to ponder
  • They had it wrong!
  • Our Home Biltong Makers
  • This month’s special offer
  • Tip of the month
  • Frequently asked questions
  • Recipe corner
  • Happy people comments
  • Around the World
  • Smile a While
  • The Monthly Competition
  • Earn your own free Home Biltong Maker
  • Buy on your Budget account
  • Let’s hear from you!
  • Boerewors in the Benelux
  • Potjie Pots and Gas Burners
  • Subscribing and un-subscribing

 

 

From the editor

Keerbergen
Belgium
February 1, 2004

Well, first of all a sincere apology to those people who did not receive the newsletter for January 2004. We believe there were many.
The reason was simply that, with the revamping of the newsletter format, things went wrong!
Those people who mailed us and asked us if we had forgotten about them – and there were many – were told about this already. To those who did not we hope they will enjoy the new monthly edition of the Biltongmakers.Com newsletter.

It is February already. How times fly. Just the other day we were sitting around the Christmas tree unwrapping presents and now it is February already!

As I sit writing here it is snowing hard outside. The snowflakes are huge and thick and soon everything will be white.
I am thinking of June who is in Brussels and will have to drive home through all this.
It will be her first experience driving in the snow!

I like it though. I can sit in the car for hours and drive through all this whiteness.
It gives one a sense of peace.

The other day I was driving along the E34 near Turnhout when I decided to get off the main road and have a look . . . . . . . . . . . . . . . .

Just down the offramp, close to the little town of Kasterlee you will find a windmill, right next to the Geelse baan.
As you walk along, past a little chapel, the houses will disappear from your view and you will find yourself in between the huge pine trees of “Het Gestelsch Bos”. As you follow the rabbit paths you will soon get to “Het Kabouter Bos” where all the trees stand on their toes.
That’s how it looks anyway with those big roots looking like stilts.

It is very quiet in amongst the trees, almost like you are all alone in the world.
As you walk along, past little streams and looking out over the Nete Valley on your right, you can almost imagine the Kabouters playing there at night.

That’s when I thought of looking up where these little creatures actually came from.

Who are they, and what do they do. . . . . . . . . . . . . . . .?

The word Gnome probably comes from the Greek word “gnosis”, meaning knowledge. It was probably applied to these creatures because of their knowledge of finding and working with precious metals and stones.

But we will call them Kabouters because that’s what they really are . . . . . . . .

Kabouters are dwarf fairies who appear to be quite old because they mature very early, though their average life span is around a thousand years. They reach maturity in about a hundred years, at which time they stand about 12 inches tall and look well past middle age.
They look like funny little old men, as they belong to a race coming from the beginning of times. Their feet are somewhat pigeon toed which gives them an extra edge on speed and agility through the wood and grass.

The male Kabouters wear small pointed hats of red, their clothing is mostly green or blue in colour, with either felt boots, birch shoes, or wooden clogs. Around his waist is a belt with a tool kit attached, holding a knife, hammer, etc. They are fair of face, with rosy red cheeks. Long beards adorn their faces and turn grey far sooner than their hair. Their dimpled faces are merry and kind. They like to wear rainbow-coloured stockings, which they weave themselves.
In general they are very smart and clever.
The female Kabouter wears grey or khaki clothing, consisting of a blouse and skirt (to ankles). She also has black-grey knee socks and high shoes or slippers.

Kabouters live deep in ancient forests (like the one I was in), and these tiny creatures build their homes under aging oak trees and in between the roots of pine trees. It’s said they live in three trees, the house itself, with a hidden entrance from another tree, and then a third is the supply room, with grains, beans, potatoes and everything else the Kabouters may need during the winter.

They share their woodland homes with the animals they love and with whom they have a relationship of mutual trust and affection. They speak their language and protect them from danger. Their principal occupation is the protection and healing of wildlife, and working the soil and tree roots, to which they grant power, though they may occasionally help a human along on his or her spiritual quest. They only go out at night and their home is lively after sunset. The best feasts are when the freezing winds and snow blow over the woods. Dancing and playing, they start to run and some prefer rain for their dances.
They have rather a “Gypsy” nature and gather festively at times in lovely hidden valleys covered with wildflowers and secret sunlit meadows. Most Kabouters are 7 times stronger than a man, can run at speeds of 50 kilometers per hour, and have better sight than a hawk.

These abilities help the Kabouters to do many things, such as find wounded, dying animals for which they feel they are responsible. Because of their love for animals, all the animals of the forest are the Kabouter’s friends and are willing to help him at any time. Many people say that Kabouters have elevated practical jokes to an art form.
But most especially they love gems and jewellery and are considered by many to be the best gem cutters and jewellers in existence.

It is said that you can only see Kabouters if you really believe in them. That’s why so many people don’t see them at all.

I saw lots of them that day.

Till next month,

Lo

Points to Ponder

 

  • To be simple-minded enough to ask: Who am I? Is to begin to become wise.
  • The road of excess leads to the palace of wisdom.
  • To be without some of the things you want is an indispensable part of happiness.
  • People should not consider so much what they are to do, as what they are.
  • The essential human act is the lie, the creation or invention of a fiction.
  • Impurity is the only reliable criterion for the reality of any feeling.
  • Normally we do not so much look at things as overlook them.
  • The greatest revelation is stillness.
  • Conflict is inevitable, the source of all growth, and an absolute necessity if one is to be alive.
  • There is nothing either good or bad, but thinking makes it so.

 

 

They had it wrong!

Bagpipes were invented in Scotland.

Wrong on two accounts!

For a start, bagpipe, in the singular, is the correct name of this wind instrument.
Bagpipes, in the plural is wrong!

Secondly, though the bagpipe is closely identified with Scotland – especially the Highlands – it is found in places as far away as Scandinavia and Iraq the old Persia).

Its history goes back to the earliest times. It was depicted in the Hittite carvings in the Near East, proving that it existed before 100BC and was probably introduced to Europe in the 1st century AD.

Even the Roman armies used it.

Our Home Biltong Makers

As expected, we had an massive run on both models of Biltong Makers during December of last year.
So much so that our stock all but dried up completely!
Most businesses in South Africa closed their doors for the summer holidays on 12-12-2003. In the end we did the same, we had no option really with everything shut down.
When everybody re-opened on 12-01-2004 there was the usual mad scramble to get organized again, order new stock and generally get things up and running.

This has caused a delay in production especially for the Kb050-2kg model. But, don’t despair! New stock is expected to start flowing in again during the second week of February. So, all outstanding orders should have been shipped by the middle of the month.

It does not matter how well prepared one is it is still the same story every year. Anyway, at least it teaches all of us (especially us !) to place orders in good time and to plan as well as possible for those unknown and unforeseen happenings.

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

This month’s special offer

To make up for our failings in predicting our loyal customer’s demands we feel we had to do something special this month.

So, with effect from 10-02-2004 until 20-02-2004 the RNA-5kg Home Biltong Maker will be priced at

 

R 650.00 only !!!
That is a massive R 175.00 discount off the normal retail price.

This special pricing will close exactly on 00h00 on 21-02-2004(GMT) and no late orders can be entertained.

So, start planning for this now. We expect all systems to be extremely busy so if you can’t get through or if the systems are slow, just keep on trying!

We have planned well in advance this time but, if unexpected large numbers of orders come in we might have a lead time of around three weeks. Please bear with us in that case.

Tip of the month

A lot of people keep on asking general questions about making Biltong.

The general guidelines below may help.

MAKING BILTONG

It is wise to bear in mind that when you buy a stove you do not automatically qualify to be a chef, nor do you automatically qualify as a barbecue master when you purchase a new barbecue.

These appliances merely provide heat and flame. It is up to the skill of the individual to use these appliances in order to create their masterpieces.

The same principle applies to your Biltong Maker. It is an appliance that dries meat rapidly and hygienically. The quality of the Biltong, at the end of the day, will depend on the care and the flair that you, the individual, put into the process.

Traditionally, either a dry spice mix can be used to sprinkle over the meat, or it can be soaked in brine for a period of time before hanging.
The following are some pointers to ensure that, no matter which process you use, a perfect batch of Biltong is forthcoming every time.

All the recipes on our web site cater for 2kg batches except for the QUICK BILTONG recipe where only one kilogram is used. The reason for this is that the less meat you hang per batch, the quicker it dries.
Bear this in mind when you want your Biltong to dry faster.
For larger batches simply multiply the quantities. It is of critical importance NOT to hang wet, dripping meat. Neither in a Biltong maker or any other place. It will make a mess and definitely attract insects such as flies. In certain types of Biltong Makers it may also drip onto critical electrical parts. ALWAYS dry the meat thoroughly with kitchen paper towel before hanging it.
The second critical point is never to crowd your machine with too much meat. Each piece MUST hang freely, not touching each other nor the sides of the machine. Meat not hanging freely will not dry properly and, worse still, can become mouldy, especially in humid areas.

Frequently asked questions

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

Sometimes we don’t know the answers and ask our readers to help…………
This is one of those months that we would like a second opinion on some of the issues.

Can anyone out there help us??


QUESTION

Dear Biltong Team,

I came across your site while looking for some Boerewors recipes.
I’m impressed.
I live in Israel and my husband is desperate for boerewors. My question lies with the casing. I managed to get casing (intestine) from the butcher, but find this very tough. How can I soften it. I’ve soaked this skin for a couple of hours, and even added some bicarb to the water, but it does not seem to have helped. Could one use a kitchen mallet and bang it as one does for certain meat cuts.
Any advice?

Thanks

Suzanne

P.s. Have added you to my list of favourites


ANSWER

We have replied to Suzanne and made our suggestions. We also find than the casings here in Belgium are much tougher that the ones we used in South Africa.

Funny enough, when we asked the supplier/importer in South Africa where they got their casings from we were told from Belgium!! Apparently the South African casings are too porous to be used for sausage making!

Our question is:
Does anyone out there perhaps have a solution to Suzanne’s problem?

 



QUESTION

Dear Team,

Is there a substitute for salt in the biltong making process?
I want to avoid high intake of salt cause of high blood pressure?

Tertius Roux


ANSWER

We suggested to Tertius to use a salt substitute. However, since the salt is also used as part of the preservation process the question remains if salt can be omitted completely.

Does anyone have any thoughts on this?

 



QUESTION

Whenever I make Biltong you need a set of false teeth to get through the first bite.

What to do?


ANSWER

The secret of soft and succulent Biltong lies in the quality of the meat.
The better the quality of the meat, the better the Biltong!
And, don’t let it dry until it becomes rubber of course!

 



QUESTION

To the “Biltong Manne”

How much weight does meat lose before it becomes Biltong?


ANSWER

This is a difficult question to answer with any accuracy.

During the drying process meat loses weight as it loses moisture. The amount of weight loss depends entirely on how “wet” or “dry” the Biltong Lover prefers the end product.
Those people who prefer Biltong so dry that it flakes into dust when breaking it into portions will experience much greater loss of weight than those preferring it “wet and fatty”.

A rule of thumb guestimate is a loss of about 35%+.

Recipe corner

We are very grateful to Wendy Don of Johannesburg for sharing her Lamb Potjie recipe with us.
So many of our readers keep asking for Lambpot Potjie recipes.

Here is Wendy’s;

INGREDIENTS

 

  • 1.5 kg lamb pieces
  • 3 tablespoons cooking oil
  • 3 medium onions, sliced
  • 5 cloves crushed garlic
  • 500g dried peaches
  • 15 (baby) potatoes
  • 15 whole baby carrots, peeled
  • 10 patty pans
  • 500g button mushrooms
  • 1 butternut, cut in slices
  • 1.5 tsp salt
  • pepper to taste
  • 2 tsp dried chillies
  • 4 cloves
  • 2 tsp potjiekos spice (or an all-spice/mixed spice)
  • 2 tsp brown gravy powder

 

 



METHOD

 

  • Heat the oil in the pot
  • Stir fry the onions and garlic until brown and tender
  • Stir fry the meat and dried chilies with the garlic and onion mixture
  • Place peaches on top of the meat
  • Add one cup of boiling water to the meat
  • Cover and simmer for about 45 minutes until the meat is tender
  • Add salt, pepper and cloves
  • Place the potatoes on top of the meat
  • Layer carrots and then the patty pans
  • Simmer for 15 minutes then place butternut on top
  • Simmer for another 15 minutes
  • Mix gravy powder and potjiekos spice with water and add to the potjie
  • Simmer for another 15 minutes
  • Serve with rice and salad

 

 

 

DO NOT STIR THE POTJIE WHILE COOKING!

Wendy Don
Secretary: Back-office Finance Finance Department Gauteng Shared Service Centre
Tel. (011) 689 8262 Fax. (011) 689 6740 E-mail: wendyd@gpg.gov.za

(Thank you so much for sharing this with us Wendy. We will be looking forward to more of this! -Ed-)

 

Happy people comments

Hi Lo,

Just to let you know that my last lot of “billies” went down like a house on fire!
I have subsequently received orders from at least 6 friends and each wants 2 kilos!!!

Mark Zetzer
Melbourne, Australia
transist@ozramp.net.au

 



Dear Biltong Team

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

There is one problem you cannot help me with and that is every time I go into the kitchen and smell that delicious biltong in the Biltongmaker, I am like Homer Simpson and find it hard to wait for three days.
Would it not be great if you could invent a microwave version of the Biltongmaker that takes only a few seconds!
Even that may be too long!

Thaddeus Thompson
Newtownabbey, Northern Ireland
TThompson@bpsni.co.uk

 



Hi Guys,

Just a quick note to say that I am an ex-pat from South Africa now residing in Devon, England.

I have always missed Biltong and as such have always spent quite a lot of cash on buying Biltong whenever available. As soon as I saw your web site I had to order the Biltong Maker!

I have just made my first batch and am munching on it right now while I work, absolutely superb! What an excellent invention!
It’s like having a taste of the Motherland at a fraction of the cost!!

I work in I.T. and find your web site well presented with useful information on all aspects of biltong making. It’s a class site that makes me feel a bit closer to South Africa.

So I just wanted to say MANY THANKS!!
I wish your business all the success it deserves.

Nicholas Dobber
Exeter Service Desk Analyst
Computing Partners BT Affinitis
Devon, England
Tel: +44-8702-405060 Option 1 Ext 5244
Fax: +44-1392- 250808
nick.dobber@bt.com

 

Around the World

THE SAFFIES-DOWN-UNDER COLUMN

G’Day everybody,

Well the New Year has come and gone and so has the Rugby World Cup trials and tribulations.
Fortunately for the mad sports followers, the cricket season took over from where the rugby left off.
India are currently touring Australia and drew the 4 Test Series 1-1. Hence they retained the Gavaskar Trophy much to the annoyance of the local press and population – one has to understand that according to Australian’s there are no other sides worthy of note around the world.

The Zimbabweans are also here for a triangular One Day Series, but unfortunately it is a two horse race between the Aussies and India. So it is with much frustration that I delve, on a daily basis, to find any news of Graeme Smith’s boys and the Proteas as they play the West Indies back home.
The Australian Tennis Open is also being played in Melbourne – pronounced Melbin – over the next two weeks. Will watch to see if Amanda and Wayne can create some upsets in their matches.

On the domestic front, this time last year, extensive parts of the East Coast of Australia, were being devastated by bush fires. Fortunately the hot weather has remained away and there has been some rain. But that does not stop the idiotic “fire-bugs” from setting the bush alight.

Apart from the spectacular New Years Eve fireworks around the Sydney Harbour Bridge and Opera House, the “Festival of Lights” has just ended. This happens every evening around the city for about two weeks when various historic, new and interesting buildings are lit up in a kaleidoscope of colours and patterns.
The Harbour bridge is also lit up every evening, but the colours are continually changing – quite vivid actually.

Schools will get back next week Tuesday 27th January, so the roads will be fairly busy on the next coming week-end and, hold on – the road death toll for Australia might reach 100 (time frame: 1 December 2003 and 27th January 2004).
I recall the road death toll in RSA is around 41 per day.

So from a very summery, sunny and hot, 30 deg C in Sydney – I know all you Northern ex Pats are freezing to death, let me sign off and wish all a super year.
Immediate plans are to wallow around the Braai – sorry Barby – this coming week-end, swigging a great South Australian Barossa Valley Shiraz and nibble on some home grown Billies, thanks to Lo and the team.
I might even slap on a wheel of Boeries from Riaan’s North Lane Cove “Springbok Butchery”.

Regards from Sydney
Craig and Jenny Rudolph

(Thanks Craig and Jenny, we hope to hear a lot more from you! -Ed-)

 

Smile a While

To all readers of the newsletter……

Just a quick note to give you something to smile about…..

Christmas arrived early for me last year!
On the morning of December 4, 2003 I received my Biltong Maker with all 126 stamps on it!
On the box containing the Biltong Maker were 126 stamps, and on the packet containing the cutter were 67 of them!!Click to me me bigger
The Royal Mail employee that delivered the parcels had a big grin on her face.
Can you imagine what this looked like?
At first I thought it was wrapping paper, but it turned out to be individually (not blocks of stamps) placed “lick and stick” stamps.
Oh, and by the way, somebody in the SA Postal Service must have had fun with the rubber stamp, because every one of the stamps on the parcels had a Birchleigh Post Office stamp on dated 5 Oct 2003. (It came by surface mail)

Here is a picture of it!!

It still puts a big smile on our faces everytime we think of it!!

Markus Liebenberg
England

(This can only happen in Africa I guess -Ed-)

 

The Competition

The winner of the January Competition

After a slow start entries started pouring in toward the end of the month. However, lots of people still seem to be in the holiday spirit and it was overall a quiet competition month.
Not bad for us though!
It gave us a bit of a break!

The winner of the January competition is Margaret Segers from Budapest in Hungary! This is the first time we have had a winner from that part of the world!

Congratulations Margaret, your Rockey New Age Home Biltong Maker will be on its way shortly and you will be able to make Biltong for all those people who have been pestering you to make more of the stuff!
(We found out that Margaret already has a 2kg machine but can’t keep up with the demand!)

Remember the following:

 

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

 

The prize for the February Competition

The winner for the competition for February will receive the famous Cadac Skottel Braai.

This braai is an indepensable tool for those people who want a quick and clean outside meal under virtually any weather conditions.
Please remember that the gas bottle is not included in the prize.

To enter the competition all you have to do is to visit our home page at www.biltongmakers.com and click on one of the two competition links.
The winners of the February competition will be notified by email.

Some of the other prizes for the year

 

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

 

So, don’t wait!

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

 

 

A free Biltong Maker!

It’s easy to earn a free Biltong Maker!

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

So, here is your chance to help us.

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

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

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

You can mail us at info@biltongmakers.com

 

Budget account

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

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

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

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

 

Let’s hear from you!

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

Perhaps you have some advice to give?

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

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

 

Boerewors in the Benelux

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

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

Better safe than sorry!!

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

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

 

Potjie Pots in the Benelux

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

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

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

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

Subscribing and unsubscribing



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June 2003

Hello everybody!

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

FEEDBACK

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

JOHANNESBURG

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

BELGIUM

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

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

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

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

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

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

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

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

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

AROUND THE WORLD

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

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

Best regards Mercia (Romania) mercia@rdslink.ro

” G’day Kel,

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

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

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

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

THE MYSTERY PRIZE

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

THE ANSWERS TO THE APRIL COMPETITION

The answers to the questions for April were:

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

Question 2: The colour of most Cadac products is blue

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

THE WINNER OF THE APRIL COMPETITION

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

PLEASE REMEMBER THE FOLLOWING

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

THE NEW COMPETITION

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

THE PRIZE FOR THE MAY/JUNE COMPETITION

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

OTHER PRIZES FOR THIS YEAR

We have some great prizes lined up for this year.

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

MORE STREAMLINED CUSTOMER SERVICE

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

SEE THE BILTONGMAKER IN ACTION!

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

BUY ON YOUR BUDGET ACCOUNT!

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

PLEASE FEEL FREE TO WRITE TO US.

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

BOEREWORS

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

THE BILTONG TEAM Lo and Kel