January 2006


The home of Biltong, Boerewors, Potjiekos and much, much more!

Click here to find out more!

The Biltongmakers.Com Newsletter
January 2006
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



What did you drag across the world?
From the editor
January 7, 2006
It was a winter wonderland again last week.I just came home from a trip to Holland. The skies were dark, unusually so for 3 o’clock in the afternoon. During high winter in January it only gets dark around 4 o’clock.

There were a couple of things on the shopping list so I decided to quickly go out and get them.

In our front garden the next day.No sooner was I in the car and the heavens opened. No, not with rain but with snow! On top of that the wind was howling so I soon found myself crawling along in a virtual snow storm.

Now I must be honest, I love that type of weather, everything turned white in an instant and the car’s wipers had a hard job keeping the snow from the windscreen.

The traffic was crawling along and at my first stop the shop’s staff was already out spreading salt all over the parking area. Coming out of the shop after a couple of minutes the cars were covered with a 5cm thick layer of snow.

I crawled back home and it was like being inside one of these pictures you see on postcards. The street lights shone dimly on the snow-covered roads and everything seemed to be happening in slow motion.
No sooner was I back at the house and the storm abated a little and I was walking along our road, savouring the beauty of it all. June, unfortunately, did not come along because she had been in bed with a nasty cold.

It is so picturesque this time of year!

So, Christmas has come and gone and so have the New Year celebrations.

A new year is upon us and we wish all our friends and customers all over the world a very healthy, prosperous and, most of all, peaceful 2006.

How time flies. It seems just like yesterday that we were sitting in a Japanese restaurant on the Schelde (river) in Antwerp celebrating the new century.


We had a lovely time during the festive season.
Christmas day was spent at the Krijgers’ residence in Schoten and Boxing Day we had a grand time in Den Haag at Tony and Catherine’s house. Especially the kids enjoyed themselves and that is what counts. They have enough toys and games to play with for another year!
As always June was in charge of the kitchen on Christmas day and I must say that the turkey this year was probably one of the best she ever made. That, together with a fare of Brussels sprouts, glazed carrots and whole fried little potatoes made for an excellent lunch. On Boxing Day we had an amazing dish of huge prawns and calamari. Where we put it all I will never know!

And so we are entering the New Year. Still recovering from too much food and drink and totally overweight. I must do something about it this winter because I don’t feel like looking and feeling like a big whale when the summer comes and we go on holiday! The last time I looked ridiculous in the swimming pool. I am sure that every time I got in the water level jumped by a couple of centimeters. I don’t even have to swim, my body fat will keep me afloat! But then I keep promising myself every year that I will do something about it and very little happens usually. Sound familiar?


This year we are looking at some major changes in the structure of Biltongmakers.Com.

The first change will be the appointment of agents in those areas where most of our customers are to be found. We hope to start off with the UK and Australia. The main reason for this is to bring down the shipping costs for our products. As all of you who have a Home Biltong Maker will most certainly know, the cost of shipping is quite high. At the same time, with stock in the major areas, the shipping time can be drastically reduced.

The second change is that we are stopping the monthly competition. Our competitions have run for the better part of four years now and it is time for a change. We are working on some very exciting ideas at the moment!

Well, that is it for this month.

In order to carry on with the monthly newsletter we are going to need some help from you, our readers. Any input whether big or small, will be welcome. You might have read an interesting article or found a nice recipe or you might even be brave enough to write something yourself.
Perhaps someone would like to start a regular monthly column. Perhaps about where you live or what you do?
Anything of interest will be most welcome. It will certainly make our newsletter even more interesting than it is right now.

So, from me, take care and till next month!


Food for thought

New Year’s Recipe

Take twelve, fine, full-grown months,
see that these are thoroughly free from
all old memories of bitterness, hate and jealousy; cleanse them
completely from every clinging spite:
pick off all specks of pettiness and
littleness; in short , see that these
months are freed from all the past;
have them as fresh and clean as when
they first came from the great
storehouse of time.
Cut these months into thirty or thirty-one
equal parts. This batch will keep for just
one year. Do not attempt to make up the
whole batch at one time (so many persons
spoil the entire lot in this way), but
prepare one day at a time, as follows:Into each day put twelve parts of faith,
eleven of patience, ten of courage, nine
of work (some people omit this ingredient
and so spoil the flavor of
the rest), eight of hope, seven of
fidelity, six of liberality, five of
kindness, four of rest (leaving this
out is like leaving the oil out of the
salad, don’t do it), three of prayer,
two of meditation, and one well selected
resolution. If you have no conscientious
scruples, put in about a teaspoonful of
good spirits, a dash of fun, a pinch of
folly, a sprinkling of play, and a
heaping cupful of good humor.

Pour in love and mix with happiness.

Cook thoroughly in a fervent heat; garnish with a few smiles and a sprig of joy;
then serve with quietness, unselfishness, and cheerfulness, and
a Happy New Year is certain.

Story of the month

What is Boxing Day?

So, there I was sitting in The Hague at Tony’s and Catherine’s house on Boxing day when it dawned on me that I actually had no clue what Boxing Day was all about!

Where does the name come from and how did it start? Does everybody celebrate Boxing Day? I know that in Belgium this day is like any other and is a normal working day.

So, I did a little research and this is what I found:

Boxing Day

Despite the lively images suggested by the name, it has nothing to do with pugilistic expositions between tanked-up family members who have dearly been looking forward to taking a round out of each other for the past year. Likewise, it does not gain its name from the overpowering need to rid the house of an excess of wrappings and mountains of now useless cardboard boxes the day after St. Nick arrived to turn a perfectly charming and orderly home into a maelstrom of discarded tissue paper.

The name also has nothing to do with returning unwanted gifts to the stores they came from, hence its common association with hauling about boxes on the day after Christmas.

The holiday’s roots can be traced to Britain, where Boxing Day is also known as St. Stephen’s Day. Reduced to the simplest essence, its origins are found in a long-ago practice of giving cash or durable goods to those of the lower classes. Gifts among equals were exchanged on or before Christmas Day, but beneficences to those less fortunate were bestowed the day after.

And that’s about as much as anyone can definitively say about its origin because once you step beyond that point, it’s straight into the quagmire of debated claims and duelling folklorists. Which, by the way, is what we’re about to muddy our boots with.
Although there is general agreement that the holiday is of British origin and it has to do with giving presents to the less fortunate, there is still dispute as to how the name came about or precisely what unequal relationship is being recognized.

At various times, the following “origins” have been loudly asserted as the correct one:

    • Boxing Day is the following day after Christmas Day. The name goes back to medieval times, more than 800 years ago, when alms boxes were placed at the back of every church to collect money for the poor. Traditionally, it is on this day that the alms box at every English church is opened and the contents are distributed to the poor.
      Historians say the holiday developed because servants were required to work on Christmas Day, but took the following day off.
      As servants prepared to leave to visit their families, their employers would present them with Christmas boxes.
      These Christmas boxes were made from clay and were not made in the shape of a box. They were hollow clay balls with a slit in the top.
      During the late 18th century, Lords and Ladies of the manor would “box up” their leftover food, or sometimes gifts and distribute them the day after Christmas to tenants who lived and worked on their lands.
      The tradition of giving money still continues today. It is customary for householders to give small gifts or monetary tips to regular visiting trades people (the milkman, dustman, coalman, paper boy etc.) and, in some work places, for employers to give a Christmas bonus to employees.

    • Centuries ago, ordinary members of the merchant class gave boxes of food and fruit to tradespeople and servants the day after Christmas in an ancient form of Yuletide tip.
      These gifts were an expression of gratitude to those who worked for them, in much the same way that one now tips the paperboy an extra $20 at Christmastime or slips the building’s superintendent a bottle of fine whisky.
      Those long-ago gifts were done up in boxes, hence the day coming to be known as “Boxing Day.”

    • Christmas celebrations in the old days entailed bringing everyone together from all over a large estate, thus creating one of the rare instances when everyone could be found in one place at one time.
      This gathering of his extended family, so to speak, presented the lord of the manor with a ready-made opportunity to easily hand out that year’s stipend of necessities. Thus, the day after Christmas, after all the partying was over and it was almost time to go back to far-flung homesteads, serfs were presented with their annual allotment of practical goods.
      Who got what was determined by the status of the worker and his relative family size, with spun cloth, leather goods, durable food supplies, tools, and whatnot being handed out. Under this explanation, there was nothing voluntary about this transaction; the lord of the manor was obligated to supply these goods.
      The items were chucked into boxes, one box for each family, to make carrying away the results of this annual restocking easier; thus, the day came to be known as “Boxing Day.”

    • Many years ago, on the day after Christmas, servants in Britain carried boxes to their masters when they arrived for the day’s work. It was a tradition that on this day all employers would put coins in the boxes as a special end-of-the-year gift.
      In a closely-related version of this explanation, apprentices and servants would on that day get to smash open small earthenware boxes left for them by their masters. These boxes would house small sums of money specifically left for them.

    • This dual-versioned theory melds the two previous ones together into a new form — namely, the employer who was obligated to hand out something on Boxing Day, but this time to recipients who were not working the land for him and thus were not dependent on him for all they wore and ate. The “box” thus becomes something beyond ordinary compensation (in a way goods to landed serfs was not), yet it’s also not a gift in that there’s nothing voluntary about it.
      Under this theory, the boxes are an early form of Christmas bonus, something employees see as their entitlement.

  • Boxes in churches for seasonal donations to the needy were opened on Christmas Day, and the contents distributed by the clergy the following day.
    The contents of this alms box originated with the ordinary folks in the parish who were under no direct obligation to provide anything at all and were certainly not tied to the recipients by a employer/employee relationship.
    In this case, the “box” in “Boxing Day” comes from that one gigantic lockbox the donations were left in.

More elaborate versions of this origin involve boxes kept on sailing ships:

The title has been derived by some, from the box which was kept on board of every vessel that sailed upon a distant voyage, for the reception of donations to the priest — who, in return, was expected to offer masses for the safety of the expedition, to the particular saint having charge of the ship — and above all, of the box.
The box was not to be opened until the return of the vessel; and we can conceive that, in cases where the mariners had had a perilous time of it, this casket would be found to enclose a tolerable offering.

The mass was at that time called Christmass, and the boxes kept to pay for it were, of course, called Christmass-boxes.
The poor, amongst those who had an interest in the fate of these ships, or of those who sailed in them, were in the habit of begging money from the rich, that they might contribute to the mass boxes; and hence the title which has descended to our day, giving to the anniversary of St Stephen’s martyrdom the title of Christmas-boxing day, and, by corruption, its present popular one of Boxing Day.

Whichever theory one chooses to back, the one thread common to all is the theme of one-way provision to those not inhabiting the same social level. As mentioned previously, equals exchanged gifts on Christmas Day or before, but lessers (be they tradespeople, employees, servants, serfs, or the generic “poor”) received their “boxes” on the day after.
It is to be noted that the social superiors did not receive anything back from those they played Lord Bountiful to: a gift in return would have been seen as a presumptuous act of laying claim to equality, the very thing Boxing Day was an entrenched bastion against. Boxing Day was, after all, about preserving class lines.

What did you drag across the world?

All those things we took with us….


Since March last year we asked people to write in to us and tell us about something unusual that they had taken with them from South Africa when they moved overseas.
We did not get as many entries as we expected but some were really unusual. From a boat mast to a bowl of pebbles or flower petals to 20 fishing rods and a Bidizzo!We promised the person who sent us the most unusual entry one of our Rockey’s 5kg Home Biltong makers.The winning entry is not only because it is unusual but also because the person who sent it is, in our opinion the most determined and caring of all.

Therefore the Home Biltong Maker will go to Gavin van Heusden from Durban in South Africa.

Here is his story:

After eight years of living in the UK it was time to return home to South Africa. Leaving as a bachelor in 1997 I was returning a married man and my wonderful wife was expecting at the time!! This is where the plant in my life (Henry) comes into the story.
Before meeting my wife to be (April 1999) I moved to Windsor, it was late 1997 and there on the dining room table was this rather sickly plant. After adopting it and nursing it back to health it followed me from house to house, which included 3 moves over 7 years. Now this is one hardy little plant which has gone for 4 weeks at a time without water (on a number of occasions) and by all means should have gone back to dust a good few times.

After deciding it was time we go back to our roots in South Africa the BIG MOVE got under way in November 2004. After everything was moved and all our suitcases for the last two weeks stay were packed and booted I was walking out the door for the final time with Henry in my arms. He was to be given to my cousin for safe keeping. This I believe was preoccupying me, and low and behold my jacket got caught on the door handle as I was walking through. I stumbled, found the lip of the step, slipped and launched into the air……trying to get my balance meant letting go! Watching the pot tumble through the air in slow motion was sickening but at the same time it felt like a fitting end for my plant.

One smashed pot later, and a plant that had snapped at the root system and leaf system I was cleaning up the mess before the new owners moved in. I actually found a few leaves still joined together and thought I would drop them in some water and see what happens. Well, what did I expect, after a few days there were a few roots off the bottom of the leaves. On the day of leaving we wrapped him in wet cotton wool and stuffed him into my golf bag. Expectations of survival were highly based on past performance and as expected we now have Henry on our balcony looking healthier than ever before.

I dragged a doomed plant, which I have known longer than my wife all the way across the world!!

Congratulations Gavin. Your Biltong Maker will be on its way shortly!

Our Home Biltong Makers

Some of the GuestMap entries of 2005


To see all the entries and to meet other South Africans in your area just visit our GuestMap!

Hi every one its been fun learning how to make biltong and hearing so much feed back thanks.
Sydney, Australia
December 28

Lived in the good old U.S.A for 8 years know, got the biltong maker, good stuff!
Terence Douglas
Jacksonville, USA,
December 09

This country is wonderful, but you still feel like going home sometimes, just to get the South African feeling.
I miss the bushveld, Saturday braaivleis and friends.
Miss you all
Meisie Doubell
Abu Dhabi, United Arab Emirates,
November 22

Hallo almal hier van onder af. Ons is nou al 9 jaar hier en geniet rugby, sonskyn, boerewors en biltong!
Melinda Malherbe
Hervey Bay, Australia, October 16

Good OLD South Africa!
Congratulations on an excellent site keeping the spirit and ideals of the true South Africa alive.
Alan Harvey
Herne Bay, England
August 28

Great website, great newsletter, by great people – keep it up!
Steve Caddick
Linbro Park, Sandton, South Africa
August 13

It’s just too good to be true. Finally my own homemade biltong
Sean Kern
Lohmar, Germany
July 19

Nice to read about SA things. Love making my own Biltong here in Japan. I don’t even want to share it with my wife!!
Yokohama, Japan
July 04

Sunsets and biltong on the Med! What could be better! Almost like home!
Kas, Turkey
July 03

You people are the pits and are irritating us with your disgusting products. We have moved on and do not eat SA food any more thanks.
Fed Up
June 17 (Anonymous of course! Ed)

Well okes,
Going on ten years life is but to lekka, have all i need here, biltong and windhoek lager, oooops almost 4got my wife 🙂
Rugby on the big screen its almost like home only thing is that bloody cold winters :). if you in Hungary drop me a line and we sort out the partaaaaaaiiiiiiiiiiii.
Till later, boeties
Felsopakony, Hungary
June 15

Ons is regte egte biltong, braai en potjie mense. Biltongmakers is tops!
Rinie Hill
Pretoria, South Africa
June 15

We live in Paradise, eat the food of the “Gods” have the lifestyle of the “rich and famous” make biltong eat boerewors and have created the opportunity for Aussies to sample real biltong, now I have a thief stealing it out of my kassie when I am away from home!
Cannonvale, Australia
June 13

Biltong is a drug….a lekker Seffrican drug.
Charles Clayton
Milton, Ontario, Canada
June 12

After 8 years I’m a bit of a”Rooinek” but still a”Jaapie” at heart and our “Ankle Biters” love to “Braai”.
Hugo and Louise Van Den Dool
Cambridgeshire, England
June 09

Life is great, when you are a boerseun, eating boerewors and biltong in Boedapest!
God bless all you beautiful cravers.
Tom Kiss
Budapest, Hungary
June 11

Every time I get the newsletter, it costs me a fortune to go to the local butchery for biltong. Love your site and the newsletter.
Jeremy Dannheisser
Johannesburg, South Africa
May 05

Very pleased that I purchased the biltongmaker and so are my friends!!
Billy Rundle
Lydenburg, South Africa
April 04

Love our Biltong Maker. Still miss SA Biltong, it is the best!!!
Richard and Orleen
Shelbyville, Kentucky, USA
April 03

I LOVE this site – biltong is the food of the gods – it should be illegal to not have any in your freezer, cupboard, biltong maker…..
Ingrid Kennedy
Rockhampton, Australia
April 03

Everyone should be born with a Home Biltong Maker!! It’s a little bit of home wherever you are!
Astrid Bjørvig
Copenhagen, Denmark
April 03

You can say goodbye to your friends and family but NEVER to biltong, boerewors and braaivleis.
Vila Nova de Famalicao, Portugal
March 29

Everything local and lekker starts with “B”; Biltong, Beer, Boerewors and Biltongmakers.com!
Monty Cordingley
Durban, South Africa
March 14

We love our Biltong Maker!!!
Chris en Jeanine Van den Berg
Willebroek, Belgium
March 12

It’s great reading and makes one feel part of a South African family, although we are, in Johnny Clegg’s words, “Scatterlings of Africa”
Kath Peasey
Brisbane, Australia
February 03

The most popular Home Biltong Maker in the world!You too could be making your own Biltong in a very short space of time.
Have a look at our Home Biltong Makers and see how easy it is!!

Details on ROCKEY’S 5kg Home Biltong Maker can be found by clicking on this link.

It's as easy as 1-2-3 to make your own Biltong!

You can have a look at the BILTONG BUDDY here.

This month’s special offer

Something special to start the New Year!

Well, the festive season is no more but that does not mean that we cannot carry on with giving you the best value possible for all our products.

Until the end of January the following products will be on special:


  • To kick of the New Year and also because of the tremendous response we had in October of last year the price of Rockey’s 5kg Biltong Maker will be only R 695.00 for the month of January. The normal price is R 850.00 so that means that you will be paying less than R 150.00 below the actual retail price!!
  • Our ever so popular wooden Blackwood Biltong Cutter will be priced at only R 290.00 till January 31, 2006. That amounts to a discount of 25%!!

Make use of this opportunity because we expect a price increase from the factory early this year.

Click here to go to our on-line shop.

Tip of the month

Two useful tips!


Cooking converter

Quite a lot of people have been asking us to convert cooking measures such as from American to European metric etc.
We have always had a very handy cooking converter on the Biltongmakers.Com web site. You can access this converter by going to www.biltongmakers.com and then click on the SA recipes page or the Potjie recipe link. On the left you will find the link to the cooking converter.
If you are too lazy to go though all this just click on here to get there instantly.

(Happy Cooking! -Ed)

Problems with flies?

We have all had a problem with flies on our meat at some stage. A fly can lay thousands of eggs in an instant. These eggs will very quickly turn into maggots and then you can throw your meat away.
Normally our Biltong makers are sufficiently protected against flies getting in the box. However, if you have an abundance of flies or there are the so-called fruit flies around additional protection is needed.
I normally use a piece of net curtain which I drape around the Biltong Maker. No fly can get through that!
Also be very careful when preparing the meat!

Important notice!!

It was brought to our notice that some people try to use a higher wattage and different shape globe than supplied with the Biltong Makers. They do this to try and decrease the drying time. Not only does this not work but it it also dangerous!
Firstly, a higher wattage light will dry the meat too quickly resulting in a hard outer crust and a soft inside. And…..a higher wattage globe could damage certain of the components in the machines. ONLY USE a candle shaped 25 watt globe for the Biltong Buddy and a 40 watt candle shaped globe for Rockey’s 5kg machine.
If you can’t get a 25 watt candle shaped globe for the Buddy you can use a 40 watt but the 25 watt globe is normally sufficient and works the best.

Questions and Answers

Here is our regular section on the many questions we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails @
so we can help other people who might have the same questions in the future)


Thanks for a splendid news letter.
I am producing biltong in Ghana but am surprised that out of 3 kg fresh top side beef, only 1.2 kg is left after drying!
I feel the weight of the finished biltong is too small after drying.
Anything I can do?

Best regards
Jan Madsen


Dear Biltongmakers,

I have one of your units and LOVE making Biltong in Arizona (perfect “it’s a dry heat” ) for it.
However every time I make the Connoisseur Biltong with the ” good quality” Rock salt it always comes out SALTY.
What am I doing wrong? Any suggestions would be appreciated.

John Gerhardt
Arizona, USA


Hi Lo,

I think this is a great site, with all the recipes from good old South Africa.
We moved to the Netherlands nine years ago, just for the kids safety and wish with all our hearts to go back.
Just don’t know if that will ever happen.
So if there is anyone out there that can help me with an original recipe for good old pork sausages?
We tried the ones for on the BRAAI but they are not the same as the ones that you would use for breakfast on a Sunday morning!
So, if there is any one out there that can HELP write to me asjeblieft?

Susan Bubb
Veenwouden, Holland



Stoep Talk

Nothing like the traditional sounds of South Africa
By James ClarkeOne of the attractions of Kruger National Park – that tranquil corner of South Africa where one can cruise along knowing that all who are there are there to enjoy what you enjoy – is that it brings out the best in us. Nobody is in a hurry.Strangers swop news on what they have seen and there’s the camaraderie of the camp at night, especially as families and friends gather in the cheerful glow of their braaivleis fires.

But somebody recently complained of one particularly anomalous sound – the grating noise made by those heavy wood-and-steel Kruger Park chairs as they scrape on the well-polished stoep floors.

Yet on a recent visit to the park I realised that if I were far away from home – say languishing in Australia trying to whip up some interest in kangaroos, or swatting mosquitoes in Canada where nothing has happened since 1759 – then the recollection of that very sound – the scraping of a Kruger Park chair – would fill me with nostalgia.

I would be wretchedly homesick.

I then contemplated producing a recording of characteristic South African sounds for sending to friends who have emigrated – ah, there are so many of them – to induce them to return. The Hadida bird

No commentary – just sounds. Perhaps, perhaps, with the occasional strains of kwela music in the background.

In that record I would certainly include the raucous call of hadedas, who always sound as if they are scared of heights.

I’d record the cheerful morning song of the black-eyed bulbul and, of course, the far-carrying cry of the fish eagle.

Ah yes, and the distant roar of lions heard from Satara camp.

I’d have the strident voices of Zulu women talking to each other across the width of a suburban street, and the rhythmic songs of strikers toyi-toying among impatient traffic.

I would also include the sound of Johannesburg traffic, permeated by the deep drumming sound (which is all one hears, thank goodness) of the latest nightclub hit coming from out of a passing car, driven by somebody whose sound system is probably worth more than the car itself.

I’d include a summer thunderstorm as it moves nearer and nearer, and then the sound of the first heavy drops of rain striking broad leaves, and the torrential rain that follows at 4.30pm and as it diminishes (at 4.52pm, op die kop). Lekker!
I’d record the song of a grateful thrush greeting the return of the sun.

I would include the sizzle of meat on a braaivleis fire, the sharp hiss of a can of Castle being opened.

But to ensure that the listener knows that a braaivleis is not just any old Aussie or American barbecue, I’d have the background sound of suburban hadedas going home to roost at sunset.

I’d include the sound of crickets and the bushveld nightjar that we call the litany bird with its quavering call of “Good Lord deliver us!” The sound of a packed Ellis Park stadium singing Nkosi, sikelel’ i Afrika, followed by the roar as the match starts, and then Shosholoza.

I’d have a snatch of SABC news read in a strong Sotho or Zulu accent, and the rumbling voice of a Ventersdorp boer pontificating about the Bokke.

I’d have the high-pitched, highly accented voice of an East Rand woman complaining about Beauty pinching the sugar again.

I’d have a Soweto choir and a few minutes of pounding Zulu drums and the foot stamping and the ululating.

Have I missed anything out?

Ah yes, and I’d end by repeating the scraping of Kruger Park chairs and then the characteristic squeak of the heavy-duty spring on the fly screen door as one enters one’s rondavel to retire for the night. I’d then let the sounds of the Lowveld night take over.

That’d bring ’em home.

Recipe corner

Trotters and Beans

Often cooked together with tripe and known as “Pens en Pootjies”, this is a great Cape specialty. Serves: 4 Preparation time: 20 minutes Cooking time: 2 hours 15 minutes


  • 8 pig’s trotters or 8 sheep’s trotters and a tripe (optional)
  • 300g sugar beans, rinsed and soaked overnight
  • 25ml vinegar
  • 5ml white sugar
  • 2 cloves
  • 5ml ground coriander
  • 5ml allspice
  • Salt and pepper to taste
  • 1 large onion, sliced
  • 20ml medium-strength curry powder
  • 10ml turmeric
  • Fresh coriander, roughly chopped, to garnish


  • Cover trotters with salted water and soak for one hour
  • Drain the trotters
  • Simmer sugar beans in cold water for 45 minutes or until tender
  • Cool them in water
  • Cover trotters with plenty of fresh cold water and cook until tender, about 45 minutes
  • Remove trotters and dice, retaining the liquid
  • Return meat and add all other ingredients to the stock, except the beans
  • Simmer covered for about 45 minutes
  • Season
  • Drain the beans
  • Put in a warm serving dish and pour curry over
  • Garnish with coriander and serve with rice

This dish will improve if cooked in advance!


here for our handy cooking converter

Around the World

Bits and Bobs from people around the world


The following we received from Shelagh Liebenberg in Sarasota, Florida

My daughter Lesley lives in Anchorage, Alaska and loves it.
The Alaskans are a different breed, that is for sure. They all seem to be independent and hardy, and definitely are the alleenlopers of the world.
Many of them have moved bit by bit, further north each time to get away from the crowds. My daughter is a registered nurse, is married, has no intention of leaving Alaska any time soon, and revels in the isolation of the country.
There are many artists living in the area in the absolute backwoods of society, seldom seen except for shopping sprees every couple of months or so.
It is a fascinating place which I love visiting and which my husband hates. Too cold, too dark, too isolated and too darn far!!!
Strange as it may seem, there are a few other South Africans there. I don’t know if they pass through or stay a while.
My husband Les, and I live in Sarasota, Florida and have not been very successful with our biltong making (too impatient I think).
We enjoy the newsletters!

Best wishes to all for a very happy New Year!

Shelagh Liebenberg


Something to smile about

Green Power

Sport talk

Links to the sport pages

Even early days will be tough for the Bulls
Coach Heyneke Meyer’s Super 14 Bulls face three extraordinarily tough pre-season friendlies against the Cats at Ellis Park on January 14, the Stormers at Newlands on January 21 and the Sharks at Sun City on January 28, games which are sure to shake off the cobwebs ahead of what will be a demanding 13-game competition.
Full Story…

A rugby year of blunders and burst bubbles
The 2005 rugby year will not just be remembered for the brilliance of the dominant All Blacks, but also for the several bubbles that were burst and the hard-earned reputations that were left tattered and broken by the end of it.
Full Story…

Positives and negatives from the rugby season
It was another memorable year for South Africa, a season when the Springboks came so close to achieving so much, but always seemed to be “chasing the game”, never quite in control of their destiny.
Full Story…

The monthly competition

The winner of the December Competition!

The winner of the December competition is:
Jannie Theron from Cape Town.
Congratulations Jannie. Your Biltong Maker has been shipped and will reach you shortly!
Please let us know how the first batch of Biltong turned out?

The correct answers for the competition questions for the month of December were:
Question 1: 26-20 to France – Question 2: PST Rigid Styrene – Question 3: Canberra

The last Competition

The December Competition was the last one in the series. We have been running our competitions for almost four years now and will stop with them, for a while at least.

We are busy looking at something different and very exciting so keep your eyes open and your ears to the ground!

Something for free?

Please help us to help others


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 from the list.

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

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

You can mail us at info@biltongmakers.com

During the last month 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 too!!

Why not write to us

Now that we have started new year it would be nice to get some contributions for the newsletter from all our readers.

Many people are subscribed to our newsletter and many more are joining every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

They 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


It is winter in our part of the world now and no-one will be going outside for a braai anymore.

But, that does not mean that you cannot have Boerewors rolls any longer! Boerie rolls are great for indoor parties and even as a meal!

We will be making our last batches for the year shortly and suggest that you place your orders for the winter timely to avoid disappointment.

You can contact us on +32 (16) 53.96.25 or mail us at Boerewors-Benelux.

The price is € 7.50 per kg



Click to see me biggerPotjiekos …… a fun way to entertain!

The Potjiekos season is over for this year. No more nice sunny days to stand around the Potjie, beer in hand just enjoying yourself.
But, you are probably already making plans for the spring and next summer. If so, keep us in mind for our famous “Potjiekos”. We do this for a minimum of 50 and up to 100 people.

We make our “Potjie” in our size 25 Pot (see left) and you can have a choice between Beef, Chicken and Lamb.

The Chicken “Potjie” is the most popular because it is a really inexpensive way to entertain.
A Chicken “Potjie” costs only € 6.50 per head and this includes everything from the “Potjie” itself to the plates and eating utensils.
For an extra € 2.00 we even make the Pap!

To book please give us a call on +32 (16) 53.96.25


(Please note that our “Potjiekos” can only be done outside because we cook on gas or coals!)


Lamb on the Spit

Lamb on the spit ……. something special!

As with the Potjiekos our Lamb-on-the-Spit is also something of the past this year (unless you want one in the snow!).
But keep it in mind for next year

Lamb on the spit is a way of entertaining as only known by very few mainly because it is thought to be very expensive.

Click to see me big!Not so!
We will do a lamb on the Spit for parties of a minimum of 30 and a maximum of 40 people for just € 15.00 and € 12.00 a head respectively.

Together with the lamb we will treat you to a big pot of curried potatoes as well as a choice between a pasta salad or three-bean salad.
Bread rolls are included as well with garlic bread as an optional extra.
For venues more than 50km from our home base in Keerbergen there is a small charge of 25c per km.


Booking early is essential and you can do so on
+32 (16) 53.96.25

-May and June 2006 are almost booked out-(As with our “Potjiekos” a Lamb on the Spit can only be done outside because we cook on coals!)


Previous issues of our Newsletter

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



January 2005
February 2005
March 2005
April 2005
May 2005
June 2005
July 2005
August 2005
September 2005
October 2005
November 2005
December 2005

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.

Stuff about us

Shipping biltongmakers world-wide since 1995 …

At biltongmakers.com you will find lots of interesting information about biltong, its history, how to make it, recipes, spices and lots of other things!!!

We also have everything you want to know about Boerewors, Droëwors, Potjiekos as well as lovely South African recipes and spices.

In memory of Kel Malherbe

home page figurines

Join our biltong community

twitter    facebook    instagram

Latest Facebook Posts

Our Customers say...

Great machine

"Great machine, it pays itself off in 2 batches and is just as good as any I have ever had from a butcher....."

Nick de Klerk, Johannesburg

-Thank you for your kind comment! - Lo

Biltong Makers

Nick de Klerk, Johannesburg

-Thank you for your kind comment! - Lo

"Great machine, it pays itself off in 2 batches and is just as good as any I have ever had from a butcher....."

Compact gadget

I was delighted that such a compact gadget could produce biltong in a hygienic environment and to my own particular taste so quickly! I enjoy dry, spicy and fat free biltong which was ready in four days! The one thing I did notice was that the meat must be correctly cut (much like steak). Great biltong maker which will be enjoyed by us on a regular basis.
Biltong Makers
I was delighted that such a compact gadget could produce biltong in a hygienic environment and to my own particular taste so quickly! I enjoy dry, spicy and fat free biltong which was ready in four days! The one thing I did notice was that the meat must be correctly cut (much like steak). Great biltong maker which will be enjoyed by us on a regular basis.


Dear Biltong Team,

Yesterday afternoon, after three days, I tested my first batch. Brilliant!! The texture was just how I like it. Not too dry. My girlfriend had never tasted biltong but she'd listened to me raving on about it for years. She was most impressed. Just waiting now to hear how my son's first batch is going! This is the first time I've had biltong since 1986 so you can imagine how pleased I am! Thought I'd died and gone to heaven! Best regards to all the Biltong Team,

John Renwick England

Biltong Makers

John Renwick England

Dear Biltong Team, Yesterday afternoon, after three days, I tested my first batch. Brilliant!! The texture was just how I like it. Not too dry. My girlfriend had never tasted biltong but she'd listened to me raving on about it for years. She was most impressed. Just waiting now to hear how my son's first batch is going! This is the first time I've had biltong since 1986 so you can imagine how pleased I am! Thought I'd died and gone to heaven! Best regards to all the Biltong Team,

Worth its weight in gold!

Hello Biltong Team,

So far my husband and I have been sharing a machine with friends and they want it back now, so I've decided it's time to get our own one. We can't go without biltong for too long! I make a batch and by the time we've eaten it, the next one is ready. It's definitely worth its weight in gold!

Georgie Neubauer England

Biltong Makers

Georgie Neubauer England

Hello Biltong Team, So far my husband and I have been sharing a machine with friends and they want it back now, so I've decided it's time to get our own one. We can't go without biltong for too long! I make a batch and by the time we've eaten it, the next one is ready. It's definitely worth its weight in gold!

Fabulous product

Dear Biltongmakers,

I would like to congratulate you on a fabulous product. I received a biltongmaker a while ago for my birthday and, to be honest, it has not been switched off since then. I have tried Springbok, Beef, Kudu and even Kangaroo and have to say that is was amazing. Neighbours, friends and family can`t seem to get enough. Thank you very much.

Richard Rust, England

Biltong Makers

Richard Rust, England

Dear Biltongmakers, I would like to congratulate you on a fabulous product. I received a biltongmaker a while ago for my birthday and, to be honest, it has not been switched off since then. I have tried Springbok, Beef, Kudu and even Kangaroo and have to say that is was amazing. Neighbours, friends and family can`t seem to get enough. Thank you very much.

A very professional organization

Hi there!

Thanks for your speedy reply. The Biltong Team seems to be a very professional organization and I will gladly follow your advice. If you have any extra advice or hints I would appreciate it.

Lawrence Israel

Biltong Makers

Lawrence Israel

Hi there! Thanks for your speedy reply. The Biltong Team seems to be a very professional organization and I will gladly follow your advice. If you have any extra advice or hints I would appreciate it.

Receiving orders

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

Biltong Makers

Mark Zetzer Melbourne, Australia

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!!!
Biltong Makers

We look forward to hearing from you
+27 (0)21 789-1856
Paddock Drive
Zilvermyn Equestrian Village
Noordhoek Views
Western Cape
South Africa

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.