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



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

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

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

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

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

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

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

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

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

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

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

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

Take care, Lo


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


Here is a tip from an Australian friend.

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


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

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

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

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

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


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


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

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

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

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

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

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


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


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

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

Regards Ron Warren
(Thanks Ron-Ed) –


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

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

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

John adn Bettina Schnuir

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

Leslie Battell lesleyb@kpc-uk.com

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


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

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

All the best Mark


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


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


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


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


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


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


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


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


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


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


The answers to the questions for May/June were:

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

Out of the 4598 entries 4461got it right!


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


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

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


The prize for the July competition is the incredible Rockey’s NEW AGE 5kg Biltong Maker!! Yes! After all this time and after so many enquiries and virtual begging by many of our customers we finally have the new machine available. Rockey’s New Age Biltong Maker indeed heralds a new dimension in Home Biltong Making. The machine takes up to 5kg of wet meat and dries it in a jiffy. Just visit our home page and click on the picture of the machine or on the link on the left. The winner of this months competition will be notified by email.


We have some great prizes lined up for this year. * Biltongmakers

* Biltong spices
* Boerewors spices
* Braai tool sets
* Potjie Pots
* Barbecues
* More Cadac Skottel Braais and……….
* Perhaps another one or two Rockey’s Biltong Makers????? So, don’t wait! You can enter right now by going to www.biltongmakers.com and clicking on the COMPETITION link.


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.


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!


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


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

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


Leave a Reply

Your email address will not be published. Required fields are marked *