The Newsletter January 2005

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 email link. Just click on that and send. Your name will then be permanently deleted from our database.

If you, your family or your friends want to subscribe to the newsletter please click on this link. Yes, please subscribe me to your monthly Newsletter!

In this Newsletter

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


From the editor

January 12, 2005

Looking at the temperatures one would think that it is almost summer here in Belgium! We are “sweating” in almost 13C.
And that in the middle of the winter! It’s almost time to get out the shorts and T-shirts!

Well. not quite.

First of all our best wishes to all our readers for the New Year. May it be a prosperous, healthy and safe year for all of us.
We hope that the festive season was a fun one for all of you!

So, that’s 2004 done with and we are well on our way into January. We are a bit slow off the mark with our newsletter this month but, with all the happenings over and recovering from the past couple of weeks I am sure you’ll forgive me.

We had a great December!

The first two weeks was still work for us but after that June’s sister Carol and her husband Peter came by Euro Star from England to visit us.

We really kept ourselves busy with shopping, cooking, eating, drinking and all the other “normal” things a human being does during this period.

We went to the Christmas market in Antwerp where it was so busy that Carol and June decided to deposit themselves in a pub on the Groenplaats. Peter and myself proceeded to raid all the little food stalls where we had lovely eats such as Olieballen (like a Vetkoek) with icing sugar all over them, Poffertjes (Mini pancakes also with icing sugar all over them) and, in the end, my all-time favourite on a cold winter evening, little fried potatoes with onions and little pieces of bacon!

 On the Tuesday we went to Amsterdam where we did the boat trip through the canals, walked around and had a couple of beers. This was also Peter’s introduction to this incredible Dutch delicacy “Matjes Herring” or, as they call it in Holland, “Haring”
So we both had a “Broodje Haring” (herring on a roll) and Peter even had a “Broodje Paling” (Eel on a roll)Well done Peter!

Christmas day June made the most delicious Beef Wellington. I found this meat wholesaler in Brussels who sells Argentinean beef. I must have told you about that before I think.

It was a relatively quiet Christmas day. Tony, Catherine and the kids came around so it was just the six of us and the kids.

Derek, Jeanine and the boys as well as Gwendy went to South Africa on holiday. Gwendy went to Port Elizabeth where she visited her Mum and took a diving course. I am pretty proud of my daughter who is now a qualified diver!! What next will she do I ask myself?

Derek and Jeanine went to Knysna where they bought land at Sparrenbosch some time ago. Time to start building now!

And that was Christmas!

 A couple of days after Christmas we took Carol and Peter back to the UK on the Tunnel Train. It’s so easy to get from one side to the other now.
Quite incredible as you can see from the picture.
You just ride on to the train, which is like a covered freight train, and on the other side you just ride off again (on the correct side of the road you hope!)
It is quite unbelievable to think that we drive from Brussels to Worthing (next to Brighton) in 4.5 hours!

We spent one day in Worthing, bought a couple of odds and ends we cannot get in Belgium and returned home the next day.

 On the way back we had some time in hand so we stopped at the White Cliffs of Dover which is only about 20 miles from the tunnel entrance.
We stopped there the last time as well to take some pictures but, as you may remember, my camera was stolen and with that the pictures!

So, back home again and back to normal and into the New Year and all that it will bring us.

Well, that’s it for this month. You now know what we did over the festive season. Why don’t you write about yours and let all our readers enjoy your escapades!

Keep well and we’ll speak again next month!



Food for thought


The Tsunami: A Wake-up Call
Johann Christoph Arnold
We do not need to weep for those who have died. We need to weep and pray and take action for all those who remain alive, for the millions who are suffering hunger and thirst, and facing diseases such as cholera and malaria. And meanwhile, we ought to ask ourselves how much time we are still spending considering the meaning of this incomprehensible disaster.

Only a couple of weeks have gone by. But how many of us have already returned to petty pursuits like hunting for post-Christmas bargains? Even on the news, this event is beginning to fade. We care so little about the rest of the human race. Nothing matters as long as it isn’t us. Yet it could be us next time; it is an eleventh-hour warning. How many of us take that to heart?


The history of ….


Brussels Sprouts?? Yugh!!

(By Carol James)

When we were with Lo and June over Christmas in Belgium,I had the unenviable job of preparing the Brussels sprouts to go with June’s wonderful Beef Wellington

that she prepared for our Christmas lunch.
I was merrily cutting crosses in the bottom of the sprouts when we asked ourselves why we did this? No-one could come up with the answer although both Peter and myself said that this was something we had always just done!!   So, I decided to investigate this humble vegetable and found out more than I was expecting to.  The following information was put together from various web pages I came across:-

Brussels sprouts, what an odd name for a vegetable that has the appearance of a “cute little baby” cabbage. No one seems to know where Brussels sprouts originated

but it is assumed they came from Belgium where Brussels is the capital city. In parts of Europe they are also known as “Brussels cabbage”, which seems appropriate since they are a subspecies of the common cabbage.

Like cabbage and cabbage sprouts,
Brussels sprouts are a cool weather crop. They should be harvested when the sprouts are small, compact and bright green.
Avoid yellowing sprouts with signs of wilt rot or insect damage. Harvest sprouts when they are no larger than 1 to 1 1/2 inches in diameter. The fresher the sprouts, the better the flavor, so refrigerator storage should not exceed a day or two.

Remove any damaged or irregular outer leaves and store fresh unwashed sprouts in plastic bags in the vegetable bin of the refrigerator.


The key to cooking Brussels sprouts is in not overcooking them. Before cooking, drop the sprouts into a basin of lukewarm water and leave them there for 10 minutes

as this step will eliminate any insects hidden in the leaves. Then rinse the sprouts in fresh water. Trim the stem ends, but not quite flush with the bottoms of the sprouts, or the outer leaves will fall off during cooking. The leaves cook faster than the core, so cut an X in the bottom of the stem for even cooking when cooking the sprouts whole (ah ha!! so that’s the reason!!!). As a rule, when Brussels sprouts have lost the bright green color, they are overcooked and have lost a considerable amount of nutritional value as well. Depending on size, cooking time should not exceed 7 to 10 minutes whether you are steaming, braising or boiling. Select sprouts of even size for uniform cooking. Large sprouts should be cut in half.


Use 1 cup of water for every cup of Brussels sprouts. Bring the water to a rapid boil in a large pot, add the sprouts,and quickly return the water to a boil. Cook the

sprouts uncovered just until tender. Drain them, return them to the warm pot, and shake for a few seconds until dry. A little parsley added to the cooking water can reduce the cabbage flavor. Cooking time: seven to 10 minutes.


If you cook sprouts slowly in stock, you can reduce the liquid after the vegetable is done and use it as a sauce, thereby conserving nutrients.

You can braise the sprouts on the stovetop in a heavy covered skillet, or in the oven. For oven-braising, place the sprouts in a casserole or baking dish and pour in enough stock to cover them.  Cover and bake in a 350°F oven.  Cooking time: 25 to 35 minutes.Microwaving:

Place 1/2 pound of Brussels sprouts in a microwavable dish; add 1/4 cup of liquid, cover, and cook. Cooking times: for medium sprouts, four minutes;

for large ones, eight minutes.Steaming

Sprouts can be steamed in a vegetable steamer or steam-boiled in a small amount of water. To steam-boil, add the sprouts to 1″ of already-boiling water and cover.

Steam or steam-boil for one to two minutes, uncover the pot for 10 to 15 seconds to disperse the strong-tasting compounds that form when sprouts (and other members of the cabbage family) are cooking. Cover and finish cooking. Cooking times: steam-boiling, five to 10 minutes; in a steamer, six to 12 minutes, depending on size.Whichever cooking method you choose, test for doneness by inserting a knife tip into the stem end, which should be barely tender.

Braised Brussels Sprouts with Mustard Butter

Braising is an excellent method for cooking Brussels sprouts. Braising refers to cooking food with a small amount of liquid in a tightly covered pan.
      500gr small and firm, bright green Brussels sprouts
      1/2 teaspoon salt
      1/2 cup water
      2 tablespoons melted unsalted butter or margarine
      2 tablespoons Dijon mustard
      Salt and freshly ground black pepper
  1. Check each head, peel off any loose or discolored leaves. Using a paring knife, cut an X through the core end of each head.
  2. Bring sprouts, water and salt to a boil in a 2-quart saucepan over medium-high heat. Lower heat, cover and simmer. Shake pan once or twice during braising to redistribute sprouts.
  3. Cook until just tender 8 to 10 minutes. Test by piercing with a knife tip. Drain well.
  4. Melt butter in a large skillet of medium heat. Whisk in mustard until smooth. Cook, stirring constantly until smooth and creamy, about 30 seconds.
  5. Add sprouts to skillet, coating well with the butter mixture. Season to taste with salt and pepper and serve. Serves 3 to 4.


Our Home Biltong Makers

We were once again amazed at how many people decided to start making biltong over the festive season.
Our Home Biltong makers were ordered from places as far apart as New Zealand and the Bahamas!
But, we asked ourselves, why wait for a special occasion?
You can start making your own Biltong right now!
You can order the new BILTONG BUDDY by going to our order page or you can have a look at it first by clicking on this link.

With ROCKEY’S NEW AGE 5kg Biltong Maker you can make enough Biltong to last you over the Christmas period!

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


This month’s special offer !

Our special festive seasons offers have been extended to the end of January!
We are running a bit low on the Rockey’s 5kg machines so make use of this opportunity!

Until the 15th 31st of January 2005 (or until present stocks last) the following pricing will still apply:

BILTONG BUDDY Biltong Maker R 625.00 R 550.00
ROCKEY’S 5kg Biltong Maker R 850.00 R 725.00
SI-30 – 30kg Drying Cabinet (Semi-Industrial) R 5995.00 R 4995.00
Wooden Blackwood Biltong Cutter R 390.00 R 290.00
Semi-Industrial Biltong Shredder (hand model) R 1495.00 R 895.00


Tip of the month

Biltong spices to Australia

We often have people writing to us asking how difficult it is to import spices in to Australia.
It is a well known fact that the Australian authorities are very strict on the importation of all kinds of foodstuffs including spices.

Over the years we have found that our spices are quite acceptable since they do not contain any prohibited substances. On only one occasion one of our customers was asked to produce a document stating the content of the spices. We duly mailed this to the authorities after which the spices were released.

Here is what one of our Australian customers wrote in reply to a question put to our readers in the December newsletter.

Hello Linda,

Regarding your question to Biltongmakers.Com about importing spices to Australia;
I had exactly the same concerns as you do, but eventually decided “what the hell, just go for it”!
I ordered the Biltong Maker as well as some spices and the whole order arrived safe and sound!

So I decided to order some more spices, just to see what would happen. At first I placed a small order just in case it did not get through, but it did and the order arrived with no problem. Now I order spices from Biltongmakers.Com all the time and have never had a problem.
The only thing is that it takes so long to get to Sydney if you order surface mail and airmail is expensive.

I have now actually ordered another Biltong maker to give to a friend as a wedding present.

By the way some of the recipes from Biltongmakers.Com call for locally available ingredients.

My advice to you is GO FOR IT, you will not be sorry!!

A very happy Australian Biltongmakers.Com customer!


Questions and Answers

Here we have again some of the many requests we receive from our readers all over the world.
If you have an answer for these people please mail them?
(Please copy us in on your mails ( we can help other people who might have the same questions in the future)


Hi Lo,

I was wondering if you had any recipes for drying Chicken or Turkey?

Thanks and best regards,

John Philips



My name is Errol, I am looking for a Venison Potjie recipe named “BUSHPIG SHINS

Can you help please?

Thank you
South Africa



Is it possible that you can send me your recipe for Droë Wors?
Thanks in advance

Leif Nielsen


Hi there from a wet and cold UK!

I am looking for an old Afrikaans recipe for pickled fish “tarts” which we had from an old Radio Suid Afrika programme.
Can’t find one anywhere, and came across your web site.

Any chance you could help?

Douglas M Hendry
Surrey, England


Recipe corner

The left-overs from Christmas

We all had leftovers from Christmas and will probably also have leftovers from New Year’s eve, this is what you can do with it…..



  • 1 cup mushrooms
  • 80ml minced onion
  • 1 large apple, peeled and diced
  • 3 cups cooked turkey, cut in pieces
  • 6 tablespoons margarine
  • 1/2 teaspoon salt
  • 3 tablespoons flour
  • 1 1/2 teaspoons curry powder
  • 1 cup apple juice
  • 1/2 cup cream or cream substitute


Sauté mushrooms, onion, apple and turkey in margarine until the apple and onion are tender, about 10 minutes. Remove from heat, add salt, flour and curry powder and stir thoroughly. Add juice and cream and cook until thickened. Place over hot, not boiling water for about 15 minutes to blend the flavors.



  • 2 tablespoons margarine
  • 1 green pepper, minced
  • 1 cup sliced mushrooms
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 2 cups diced, cooked turkey
  • 1 cup sour cream or cream substitute
  • 2 egg yolks
  • 1 red bell pepper, diced
  • salt and pepper
  • 4 teaspoons sherry


Melt margarine, add green pepper and mushrooms and sauté until tender. Lift out. Add flour to margarine, add stock and cook until thickened. Add turkey, cooked pepper and mushrooms and heat thoroughly. Remove from heat and add cream mixed with beaten egg yolks and remaining ingredients. Serve at once or place over hot, not boiling water to keep hot. Do not boil after adding egg yolks.
This recipe can also be used for chicken or salmon a la king. Just substitute the turkey with 2 cups of diced cooked chicken or 2 cups of boned, canned red salmon


Pastry Ingredients

  • 250 g cake flour
  • 1 ml salt
  • 180 g cold butter
  • 1 large egg yolk

Filling Ingredients

  • 30 ml sunflower oil
  • 10 pickling onions
  • 1 green pepper
  • 250 g fresh button mushrooms
  • 1 clove garlic
  • 1 packet instant tomato soup
  • 500 g turkey meat
  • 30 ml fresh origanum
  • 1 large egg

Making the Pastry

Place flour and salt in a bowl.
Rub in the butter using your fingertips until mixture resembles coarse breadcrumbs.
Mix in the egg yolk using a knife. The mixture should form a firm dough.
If it’s too dry, add a little cold water.
Roll into a ball and refrigerate while you prepare the filling.

Making the filling

Heat oil in a saucepan and brown the onions.
Add green pepper, mushrooms and garlic and sauté for 2 minutes.
Stir in 400 ml water, tomato soup, turkey and origanum (5 ml if using dried origanum).
Bring to the boil and simmer, covered, for 5 minutes. Season to taste, then set aside to cool.

Making the Pie

Spoon cool mixture into a greased pie dish.
Roll pastry out on a floured surface.
Use a sharp knife to cut out leaf shapes.
Layer the pastry leaves over the filling.
Brush with egg and bake in a preheated oven at 200 ºC for 30 minutes, or until pastry is golden.

(With kind permission from Pete’s web site)


Around the World

It must still be holidays in some parts of the world because no entries were received this month!

However, we did receive a request from one of our readers in Iceland!

Eve and Paul Jordaan are starting a Biltong and Boerewors business in Iceland.

They would like to know if any of our readers could give them some pointers and/or advice.
Perhaps some of you are in the business and any help for them will be most welcome!

You can email Eve and Paul by clicking here

Then we had a lovely email from Jackie Clark in Pretoria. Jackie is blind but says that she has a most wonderful invention called a screen reader.

Perhaps some of you would like to correspond with her?

Here is her mail;

By pure accident I stumbled onto your newsletter after having the most terrible problems with a new computer and the fact that we can not get our e-mails set up properly.

But what a nice accident!!!

I am living in Pretoria, am blind and make use of the most wonderful technology with a screen reader. I am not ashamed to admit that I am totally hooked to the Internet and I can sit for hours on end just reading.

I am madly addicted to cooking and if you could see the thousands of recipes on this computer, you would understand why I was so glad when I got your newsletter in my in-box.

Another addiction of mine is the culture and everything that is traditional to this lovely country.
But now I must admit that I do envy you so very much with your snow and chill. Yes, you have read correctly, I am longing for some cold or at least a little cooler weather.
At this stage it is terribly hot and very, very dry.

Although I am Afrikaans speaking and I love my language, I prefer working in English on the computer because of this American who is reading for me.
His Afrikaans accent is not very good and it is easier to understand his English.
I look forward to receiving your newsletters from now on and must say again that stumbling onto Biltongmakers.Com was one of the best accidents that have happened to me!

Best of South African wishes and believe me, it is very warm wishes.

Jackie Clark.

Before we put her mail in our newsletter we asked Jackie if she would mind if we did.

This was her reply!

Hi Lo,

No, I wont mind at all, but on one condition. Someone must find me a place to go and stay somewhere abroad. I love my country, I love my own language even more, but I am so absolutely fed-up with this crime, violence and unfair racism.
I know there is crime all over the world, but to stay behind these electric fences, barb wire and razor wire and having to cope with alarm systems and what not more, is just toooooooooo much sometimes.

Sorry to give you it all, but I feel a little better blowing off all my frustrations. By all means. I would love having correspondents all over the world. As long as they write in English. Not because I just want to for the sake of it, but because of my voice system which was made in the U S.
(Julle moet die Afrikaans hoor wat die man praat!
Will send you a piece I always write down phonetically when I have to learn something for the church choir.
(The only way he can read Afrikaans.)

I have a couple of pen friends and I love them to bits.

Doet so voort met die lekker werk op die werf!!!!

Baie warm Suid Afrikaanse groete vir almal.



Smile a While

How can you live without knowing these things!

    • Many years ago, in Scotland, a new game was invented. It was ruled “Gentlemen Only…Ladies Forbidden”…and thus the word GOLF entered into the English language.


    • The first couple to be shown in bed together on prime time TV were Fred and Wilma Flintstone.


    • Every day more money is printed for Monopoly than the US Treasury.


    • Men can read smaller print than women can; women can hear better.


    • Coca-Cola was originally green.


    • It is impossible to lick your elbow.


    • The percentage of Africa that is wilderness: 28% (now get this…) The percentage of North America that is wilderness: 38%.


    • The cost of raising a medium-size dog to the age of eleven: $6,400.


    • The first novel ever written on a typewriter: Tom Sawyer.


    • Each king in a deck of playing cards represents a great king from history:
      • Spades – King David
      • Hearts – Charlemagne
      • Clubs -Alexander, the Great
      • Diamonds – Julius Caesar


    • 111,111,111 x 111,111,111 = 12,345,678,987,654,321


    • Q. Most boat owners name their boats. What is the most popular boat name requested?




    • Q. If you were to spell out numbers, how far would you have to go until you would find the letter “A”?


      One thousand


    • Q. What do bulletproof vests, fire escapes, windshield wipers, and laser printers all have in common?


      All invented by women.


    • Q. What is the only food that doesn’t spoil?




    • Q. Which day are there more collect calls than any other day of the year?


      Father’s Day


    • In Shakespeare’s time, mattresses were secured on bed frames by ropes. When you pulled on the ropes the mattress tightened, making the bed firmer to sleep on. Hence the phrase……… “goodnight, sleep tight.”


    • It was the accepted practice in Babylon, 4,000 years ago, that for a month after the wedding, the bride’s father would supply his son-in-law with all the mead he could drink. Mead is a honey beer and because their calendar was lunar based, this period was called the honey month … which we know today as the honeymoon.


    • In English pubs, ale is ordered by pints and quarts… So in old England, when customers got unruly, the bartender would yell at them “Mind your pints and quarts, and settle down. It’s where we get the phrase “mind your P’s and Q’s”.


    • Many years ago in England, pub frequenters had a whistle baked into the rim, or handle, of their ceramic cups. When they needed a refill, they used the whistle to get some service. “Wet your whistle” is the phrase inspired by this practice.


    • AND FINALLY ………..


    At least 75% of people who read this will try to lick their elbow.




Proteas preparing for Wanderers encounter
Michael Doman

Two weeks ago it looked as though the Test career of Mark Boucher might be over after 20-year-old AB de Villiers was selected as wicketkeeper for South Africa and had a good match with the bat in Durban.

Now Boucher has been recalled to the national squad and the keeper whose Test career may have been ended is WP-Boland’s Thami Tsolekile.

Boucher’s inclusion at the expense of Tsolekile was the only change in the South African squad of 14 announced for the final two tests, after the Proteas’ 196-run victory over England at Newlands on Thursday.

The scoreline in the series is 1-1 with matches at the Wanderers (January 13-17) and Centurion (January 21-25) remaining.

 ‘We want to bring more experience into the squad’  Tsolekile earned a Test debut in Kanpur, India, in November as a result of his excellent form and a dip in Boucher’s levels of play. Boucher’s last Test, his 76th, was in Colombo, Sri Lanka, in August last year.

After performing adequately behind the stumps in the difficult Indian conditions, Tsolekile had an excellent game in the first Test against England in Port Elizabeth despite the home team’s defeat.

However, the selectors dropped the Cape gloveman for the next Test in Durban, moving De Villiers down the batting order from opener to No 7 when Herschelle Gibbs returned.

That was an attempt to improve the batting depth in the team, and De Villiers came to light with a valuable undefeated 52 in the second innings as he and Shaun Pollock got together in the partnership that saved the game for South Africa.

In naming the revised squad on Thursday, selection convener Haroon Lorgat said: “With the series poised at 1-1, we have a real opportunity to win it. We want to bring more experience into the squad.”

As to the starting XI, Lorgat said there were several options, but the change the selectors seem likely to make is to drop batsman Hashim Amla and pick Boucher to keep wicket.

Amla could consider himself unfortunate if he is indeed dropped. After a disappointing one and nought in the Durban Test, he got a rough lbw decision on 25 in the first innings at Newlands and like several others perished senselessly in an untidy lower-order batting performance leading up to the second innings declaration on Wednesday, for 10 runs.

Another option for changing the team would see De Villiers promoted to open the innings again, with Gibbs finally making the drop down a couple of places.

Of Gibbs, who has scores of 15, 35, four and 24 in the series, captain Graeme Smith said on Thursday that he hoped to see the liveliness his opening partner was displaying in the field transferred to his batting soon.

The only injury concern in the South African camp is the fractured bone in Charl Langeveldt’s left hand.

The cocktail of Langeveldt’s swing and the pace and bounce of the Wanderers wicket make him a certain choice for the Johannesburg Test.

He will have intensive treatment for the injury, and faces a fitness test on Wednesday. If he is ruled out a replacement will be called up, although squad member Dale Steyn, who played in the first two tests in the series would probably be included in the starting line-up.

South African squad:
Graeme Smith (captain), Nicky Bojé, Mark Boucher, Hashim Amla, AB de Villiers, Boeta Dippenaar, Herschelle Gibbs, Andrew Hall, Jacques Kallis, Charl Langeveldt, Makhaya Ntini, Shaun Pollock, Jacques Rudolph, Dale Steyn

This article was originally published on page 16 of Cape Argus on January 07, 2005


The Competition

The winners of the December Competition

The winners of the December competition are:

Wayne Goodall from Perth who won the Biltong Buddy.
Louise Terreblanche from Dallas who won the Barbecue Utensil kit and
George van Staden from Vancouver who won the Blackwood Biltong Cutter.

Congratulations to all of you, your prizes have been shipped and will reach you shortly!The answer to the December competition question was:
An old potato!
This specific one had been taken up to our bedroom by our cat, Miss Muffett. She had a habit of bringing potatoes up to us from the kitchen and depositing them in our bed (as a present?). This potato somehow ended up under the bed where it was discovered by me a long time later.

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 January Competition

The winner for the competition for January 2005 will receive each of the 12 Nice ‘n Spicy spice packets complete with recipes!

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

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

The winners of all competitions are notified by email.

Some of the other prizes for the year

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

So, don’t wait!

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


A free Biltong Maker!

It’s easy to earn a free Biltong Maker!

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

So, here is your chance to help us.

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

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

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

You can mail us at

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


Let’s hear from you!

Please write to us!

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

There are many people in the world who would love to hear from you too!!

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

Perhaps you have some advice to give?
You never know how you could help somebody else with your own hints and tips.

Of course it does not have to be about Biltong or food. Anything that is of interest is welcome!

Share it with other people around the world!


Boerewors in the Benelux

Enough Boerewors to last through the cold winter months!

We have our usual winter stock of Boerewors for those people who fancy a braai in the snow! (or a boeries roll on a cold weekend?)
Boerewors keeps very well for a couple of months provided it is wrapped/packed well and kept frozen at around -20 Celcius. (More than -18C).

The price is € 8.50 per kilogram for the smaller quantities under 50kg. Over 50kg it is € 7.00 when you come and fetch in Keerbergen
and € 7.50 if we deliver to you. (Benelux only)

We can be contacted by mail at or by telephone at +32 (16) 53.96.25.


Potjie Pots in the Benelux

Our new stock of Potjie Pots will be arriving shortly.

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


Previous issues of this Newsletter

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

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


Subscribing and unsubscribing

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

You can be included in this newsletter by clicking on the following link.
Yes, please subscribe me to your monthly Newsletter!

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

Biltongmakers.Com!, your gateway to all things South African! www.biltongmakers.comCopyright © 1999-2008 – Biltongmakers.Com! – All Rights Reserved
For information mail the webmaster –
Privacy Policy | Contact ustopPlease report any mistakes in this newsletter to the webmaster