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The Biltongmakers.Com Newsletter
March 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.
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In this Newsletter



From the editor
March 04 2006
Our back gardenIt’s Spring! (or so we thought)

“Oh, look” June said. “It’s almost seven o’clock and it’s still light outside! And so it was. Slowly but surely we are moving towards Spring, the mornings when it will be light early again and those long warm summer nights when you can still sit in the sun at 9 or 10 o’clock in the evening.

On the 1st of March it was officially Spring in the northern hemisphere. The same as the 1st of September is in the bottom half of our world. That’s when the swimming pools open in South Africa and summer is on the way!

That morning there were no swimming pools opening here in Belgium but instead the clouds opened with a heavy downpour of snow. It was gray and sombre outside and June hardly got out of the driveway to go to work!

But, as the morning progressed the clouds disappeared, the sky turned a brilliant blue with the sun “beating” down on the white winter landscape outside.

It was beautiful!

That’s when I say to myself that this is what winter should be like. Had it been weekend it would have been fantastic to go for a long walk through one of the forests nearby and stop for a hot lunch with a steaming glass of gluhwein.

But, it was the middle of the week so we had to work and the best we could do was to turn up the central heating and curl up in the lounge with a nice hot drink that night.

We sent some pictures I took to friends in South Africa and most of them mailed back that we were mad to stay in such a cold climate. Well, sometimes is gray and nasty outside (a total of 30 hours sun in February) and that is when you wish for some sun on your body but when the skies are blue and it is cold and crisp outside with a thick blanket of snow……………You must have done it to appreciate it!

I have added some pictures of that “Spring day” for you all to see.(Click to see them big)

So, we are moving to the summer and all of you down South are going the opposite way! We are looking forward to a nice warm summer with many an afternoon and evening on a “terrasje” somewhere having a drink and just enjoying watching the people go by.

Nothing like it!

Please vote for us!
Can I ask you all a favour and cast a vote for our web site?
You can do so by simply clicking on the button below. That’s all there is to it! Once there just hit the back button to return to the newsletter.
If you feel really adventurous please click on our banner on the voting page. That would be very much appreciated!!

Click here to vote for us!

Next month we will be inviting people, companies and organizations to advertise with us. Our rates will be very reasonable and it will help us to cover some of the expenses we incur keeping the web site and this newsletter going.
You will be able to access our rates via the Biltongmakers.Com web site sometime during this month. We will also send out a reminder once the rate table is available.
If you think this might be something for you and your company or organization then please let us know. You can email us at advertising@biltongmakers.be


From next month onwards we will once again have ample supply of fresh boerewors.
All wors will be vacuum packed this season to seal in the natural flavours of the spices and to ensure maximum freshness and improved shelf life.
Like last year we expect a rush towards the end of April so if you know now already that you will be needing some Boeries just mail us at info@boerewors.be right now! That way you’ll be on the list for the first batch!

You can also click here for the latest update of our boerewors information leaflet.


Lamb on the Spit
Those of you who enjoyed one our Lambs on the Spit last year will know that it is not something to be missed. We are already getting pretty booked up for the coming season so if you have something in mind please let us know.
Just check the section on the Lamb Spit further on in this newsletter.

Well, that was it for this month.

Please keep on writing to us.

Just like it is so nice for us to hear about other people and how they live, it would be nice for them to read about you!

Till next month,

Take care


Food for thought

A few words of advice


  • Give people more than they expect and do it cheerfully.
  • Marry a man/woman you love to talk to.
    As you get older, their conversational skills will be as important as any other.
  • Don’t believe all you hear, spend all you have or sleep all you want.
  • When you say, “I love you”, mean it.
  • When you say, “I’m sorry”, look the person in the eye.
  • Be engaged at least six months before you get married.
  • Believe in love at first sight.
  • Never laugh at anyone’s dreams. People who don’t have dreams don’t have much.
  • Love deeply and passionately.
    You might get hurt but it’s the only way to live life completely.
  • In disagreements, fight fairly. No name calling.
  • Don’t judge people by their relatives.

Story of the month


The concertina plays a very important part in BoeremusiekWhere does our South African “Boeremusiek” come from? What is the history behind it and how did it all start? It is sad that there is virtually nothing to read up about Boeremusiek, not even on the Internet! But, what we found makes interesting reading.

Sit back, make yourself comfortable and read AND listen to this story………

What is “boeremusiek”?
This is a question that has experts pondering for years and can not be answered without a measure of controversy. In short we, The Traditional Boer Music Club, can define “Boeremusiek” as instrumental folk music, dating from the period during which the people who practiced it where internationally known as “Die Boere” (The Boers) of South Africa. It is informal music that is played in a distinctive way and was primarily intended as accompaniment for social dancing. For the purpose of this conversation we exclude other kinds of Afrikaans music from the same period like ballads, serenades and music aimed at passive audiences.

What is the character of “Boeremusiek”?
It is nearly impossible to put the rich variety of feeling elements, nuances and sounds that form the essence of “Boeremusiek” into words. It is an “experience” of strong and unique character that can not be described in music science terms. The concertina was, and is still to this day, the top lead instrument in “Boeremusiek”. Apart from the different types of concertinas that are found in “Boeremusiek”, there are different dance rhythms and variations in accompaniment. It is striking how each artist often develops a unique and recognizable style. Just as amazing is how the different types of concertinas as well as the different geographical regions created divergent disciplines within “Boeremusiek”.

What are the origins of “Boeremusiek”?
The origins of “Boeremusiek” is like a vine with entangled roots and the development has to be distilled from history and myth. The earliest writings contained no reference to the term “Boermusic” or “Boere orkes” (“Boeremusiek”band). It is therefore necessary to search for clues that point to the music in question as light, cheerful, informal and indigenous dance music and not formal or classical music. For that we have to follow references to music-, dance- and song habits during the course of history to determine the inception of “Boeremusiek” and how it developed.

“Boeremusiek” is largely European in origin and it would be a misconception to think that it was brought to South Africa by the early settlers. Most of it was imported fairly recently but acquired a flavour of its own and remained in vogue here long after it went out of fashion abroad.

How did it get to South Africa?
Whenever a certain dance became popular in Europe or anywhere else, it was not long before it was introduced in the Cape by military bands of the British Empire. Whenever they were off duty, they hired themselves out for parties, weddings and other social events. There where dance masters who taught the new dances to the locals and from there it spread into the hinterland. It acquired a local flavour and character of it’s own in the process. A large volume of “Boeremusiek” was consequently composed by local musicians, as is still the case today.

There where also music teachers who noted down local tunes. The first person to do this was Charles Ettienne Boniface (1787-1853) who arrived in the Cape in February 1807


(Short excerpts from the book by Wilhelm Shultz, “Die ontstaan en ontwikkeling van Boeremusiek”)

And now……sit back and listen!
Just click on any of the songs below
– You need a media player of some sort installed on your computer –
Wie maak Boeremusiek lekker
Daar’s ‘n wind wat waai
Ek laaik haar
Groen Koringlande

Our Home Biltong Makers

Still as popular as ever!


Someone wrote a while ago that when his first batch of Biltong was ready in his Home Biltong Maker he thought he’d “died and gone to heaven”

That is the way most of our Home Biltong Maker users think. And no wonder! With the price of Biltong and the terrible quality you get most of the time, it must be “heaven” to have a piece of your own, home made Biltong. Biltong that tastes like YOU want it to taste and not the way someone else made it.

Here are just a couple of comments from very happy Home Biltong Makers in different parts of the world.

“This is the fabbest biltong I think I’ve ever tasted!
Congrats to you all on developing such a brilliant “biltong-addicts” machine, and the spicy stuff to go with. And also what a great support brochure you send with it. Very nostalgic for a start, and also incredibly helpful.”

Congrats on such a success!
Sandy Nichol

“Just to let you know the exciting news.
We received the biltong maker and have now made our first lot. I can truthfully say it is some of the best biltong we have ever tasted, even my English friends liked it.”


“This is the first time I’ve had biltong since 1986 so you can imagine how pleased I am!
I thought I’d died and gone to heaven.

Best regards to all the Biltong Team.

John Renwick

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

Still at give-away prices!

Rockey’s New Age Home Biltong maker will still cost only R 795.00 instead of R 850.00
Our Biltong Buddy Home Biltong Maker will cost R 595.00 instead of R 625.00

Click here to go to our on-line shop.

Tip of the month

Some useful Tips


We live in Michigan,USA. Have been here for 10 years after leaving South Africa. I don’t know if your readers are familiar with SKYPE but is is a wonderful Internet service that allows you to make calls over your Internet COMPLETELY FREE to other SKYPE users or calls to regular phones for really cheap rates (around 2 to 3 c per minute).

We have been using it for months and nothing else out there beats it. Calls are as good, if not better than regular phone calls. Great for keeping in contact with the folks “Back home”!!

Their website is www.skype.com.
You can browse their very informative site and download the program for free. It takes about a minute or so. All you need is a headset with microphone. We have a cheap one and it works well!
It is not often you get something for free that works well too !!!

Keep up the good work !

M Pauwels

(I totally agree with the above. SKYPE is great and FREE!. We make regular video-calls to South Africa and the quality is good provided you have a fast connection. – Ed)

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)


I was wondering if it’s possible to dry biltong in a fan assisted oven on the lowest heat possible?
I’ve never made it before, but have no where to hang it and was wondering if this is a possibility, even if only for a few hours to start the drying process?




Does one have to hang the biltong under a fan and, if so, will an aircon do?

Kathleen du Toit



Hi there all you Biltongmakers

Thank you for your great web site, it helped me a lot, but I need to ask you if you could help me in making Kabanossi.
From the ingredients to what wood shavings to use in the smoker.
I am currently in the UK and I am longing to go back to the “vleispotte” of my beloved country. For now I have to cook my own “vleispotte”, but with your help I could add some home made very “lekker” biltong.

Tjaart Swanepoel


Stoep Talk

What happens if the Aliens reply?
By James ClarkeAn international team of scientists is persisting in trying to connect with aliens living in outer space. The Sunday Independent reported that an elaborate “alien-hunt facility”, with almost 400 signal-detecting dishes, is being built in the mountains northeast of San Francisco.

It will be able to transmit into deep space and receive.

The question is: what happens if we receive an intelligent message?

The scientists have agreed on one thing: “Don’t answer it!”

They prescribe that “no response should be sent until appropriate international consultations have taken place”.

This decision comes as a great relief to me. The last thing I want is for Planet Earth to attract the attention of some giant planet which might then send a space bus load of lizardmen, 70m high in their stockinged feet, who come tramping all over us as if we were ants seeking the intelligent life that replied to their transmission.

Since space probing by radio waves began in 1959 the most intelligent signal received has been from a garage-door remote-control device. One can imagine an international team discussing how to respond to a garage door.

Ever since scientists set up Seti (Search for Extra Terrestrial Intelligence) in the United States, this column has advocated that we do the opposite.

Rather go for a Kohdasu policy (Keep Our Heads Down and Shut Up). This is because I fear that if there is intelligent life out there, its beings might be bigger, meaner and greedier than us earthlings. The last thing we want to do is attract their attention.

They might harvest us to extinction, just as we have done to various species on our own planet.

They might collect us in bags for sale in open-air markets on Planet Zug, selling us by the scoop like supermarket nuts.

They might carry our skyscrapers and railway trains back with them for their mountain-sized kids to play with – after shaking out all the ants.

Or, as I have said before, they might be cold, slimy, smelly creatures who take a shine to us and with hearts overflowing with affection crawl into our beds at night for warmth and company.

The one ray of hope in all this is that if we do receive a signal it will probably be millions of years old. This is because if there is indeed life out there it will be on a planet zillions of light-years away.

On the other hand what’s to say they can travel a million times faster than light and can send remote-controlled vacuum cleaners to suck up and bring home little samples of distant planets – such as South Africa?

Tell me, Don Ja, well, no, fine.....

Donald Rumsfeld is giving President George Bush his daily briefing on Iraq and ends by saying: “Yesterday, three Brazilian soldiers were killed.”

“Oh NO!” shouts the president, clasping his head, “That’s absolutely disastrous!”

His staff are stunned by his despairing reaction.

Finally, Bush looks up, turns to Rumsfeld and whispers, “Don, how many million are there in a brazillion?”

Smart fellow

A philosophy professor gave a one-question exam after a semester that had dealt with a broad array of topics.

The class were already seated and ready to go when the professor picked up his chair, plopped it on his desk and wrote on the board: “Use everything we have learnt this semester and prove that this chair does not exist.”

Some students wrote over 30 pages in one hour but one was up and finished in less than a minute.

Weeks later he found out he had received an “A”.

His answer was just two words: “What chair?”

Recipe corner

The Great South African Frikkadel

We had this one a couple of years ago but when I saw it appearing again I just knew we had to have it again.

There’s nothing like it!

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.

To make 10-16 Frikkadels you will need

  • 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

Now we’ll make them as follows

  • In a flat dish place the two slices of brown bread and pour over the milk.
  • Soak well, then squeeze out well and discard the milk.
  • In a large mixing bowl, crumble the bread.
  • 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 bread crumbs 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 bread crumbs on the board and flatten a little with palm of your hand.
  • When all the balls have been shaped heat the oil in a large non-stick pan.
  • Fry four to six balls 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 character and they will taste great.
  • 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!


Click below for our handy cooking converter
Our handy cooking converter
Around the World

Bits and Bobs from people around the world


A big South African hello from Dubai, where rice is served on top of food and certain hand signal regarded as very rude back home, simply means “wait a minute” or “hold on”. Where people’s driving skills are 70% worse than the Taxi’s back home and phoning someone at 2am in the morning to discuss a business opportunity is normal.

Being away from home in such bizarre surroundings somehow brings out the patriotic spirit in a person, but never before have I experienced it like this.
South African wheel covers and stickers on cars are almost as often spotted as springbok T-shirts or “I love Cape Town” Caps (sold in the corner shop where they don’t even speak English).
Where a boat on Jumairah beach “next to the popular Burj Al Arab has a South African flag blowing in the wind playing “Boere sakkie sakkie” music, is normal. Becoming a more frequent sighting is a South African Flag draped off a balcony in Springs (a rather nice neighborhood in Jebel Ali) We have definitely made our mark here, in fact about 50 000 of us have.

One of the areas us South Africans have greatly influenced are the supermarkets as well.

The local supermarket like Spinneys and Choitrams stock Boerewors and attempt to make biltong as well, (a bit dry for my liking).

If you are lucky enough to get there on the right day and time you might be able to save (or negotiate) the last packet of boerewors from a fellow South African, whom has already stacked 20 packs in his trolley for the freezer. Other South African product that involved in the shelf emptying race are OUMA Rusks, Pronutro, Rooibos tea (a rarity), Mrs Balls Chutney, All Gold and Iwisa PAP.

At night we gather our findings and get together for a Potjiekos or braai, listen to some Afrikaans music and talk about the weather back home.
Here it doesn’t matter whether you come from PE, JHB, Durban or the Platteland, what colour your skin is or whether you support the Sharks or the Cats, we all have one thing in common we miss the boerewors, biltong, braais and the rain down in Africa.

Liezel Maree
Dubai, UAE


Hello everyone!

We moved to Melbourne about 2 and a half years ago from Cape Town. We absolutely love living here. There is only a couple of things that we miss here.
Aromat – we got that at the South African Shop in Melbourne
Biltong – also from the South African Shop and Boerewors – a local butcher is making it.

Now the other thing is “skorsies”. If you make a potjie it is absolutely wonderful to have them on top with pips and all. The English ruled South Africa and Australia and yet they only took ‘Skorsies’ to South Africa not Australia. If there is anyone in Australia that knows where we can get a few ‘skorsies’ or a few seeds, we would love to hear from them.

We live on the outskirts of a small town called Creswick. In South Africa we always wanted to live on a “kleinhoewe”/small holding but just could not do it on accord of the crime situation. Here we get to live our dream. We have sheep, chickens, ducks, dogs, cats, fishes and a guinea pig – oh yes a few possums that eat the dog food that we leave outside at night.

Every time when the parrots come and graze on our lawn, I get that feeling that someone’s very “expensive” pet has flown away. Then afterwards I realize that they are only wild birds.

We love living here and still cannot come to terms that the crime situation here is nearly Zero. We don’t lock our cars. We only realized after 4 weeks that one of our back doors was open and when my husband leaves last for work, he forgets to close the gate and the front door. When we get back in the evening. we had that weird feeling that our home was burgled, but no, nothing gone.

Here are a lot of South Africans living here. The weather is about the same as in Cape Town and we adapted better that I ever thought. The kids are doing great at school and have lots of friends.

We miss our family but Aussie friends here are so genuine that they feel more like family than friends.

All around our town is a forest with beautiful lakes. There is all over stainless steel barbies (braais) that work with gas or electricity. You can braai all your meat on the gas plates for free and nobody pinches the stainless steel plates for scrap metal.

This is a wonderful country but we do miss our family and South African friends. Regards
Anthony and Sarita
Melbourne, Australia


To the team at Biltong Makers

I received my 5kg Biltong maker in Prague on the 2nd January 2006, via family who went to SA and saved me the expensive shipping cost. Needless to say, in exchange for some “pukka” Biltong!

I am already on my third batch and going great guns! Attempts to dry biltong in fan-oven or a food dehydrator did not render the desired results. It somehow tasted to “cooked”! Since my English partner loved the taste of the improvised method we decided to give the “real” thing a try. Now it is “Footie, beer and biltong”!

The American Jerky that is available here is prohibitively expensive and in addition , our novice attempts tasted a lot better. We gave some to our Czech and expat friends to try and received a positive response. Even South Africans living here, were impressed. The result being, we are now in the biltong making business. Our first orders went out today. I suppose we will be greeting the staff at Makro and the spice shop on a first name basis soon.

Finding some of the spices here can be a bit of a drag, especially whole coriander, but between a resourceful “Boere-meisie” en a determined “Brit”, we stopped next to a spice truck at the market, enquired whether he had coriander, and voila, a new contact plus a discounted price. We do Coriander, Teriyaki and Spicy, so far. The experiment with Turkey went very well and also caters for the folk that don’t like the taste of the beef too much. Hopefully the next step will be “Droe Wors”!

If anyone wants to swap recipes or compare , just let me know. I have visited every website regarding recipes and tips to compile my own taste. I have also found that the strength of salt differs, believe it or not!

P.S. I believe you are thinking about distributors for machines and spices. When you a ready for Europe, please bear me in mind.

Thanks for a great Website and Newsletter. It brings South Africa to Europe for us.

Liz Gravell
Prague, Czech Republic


Here is a poem sent to us By Nico Botha from Australia

It is a poem by Danette Kotze

Black Label op Paternoster se stoep
Die son verf strepe oor die wilde weste see
Dolos klippe ets die laaste rooi van vandag,
Toeriste ry verby asof die plek te scruffy is,
Maar kom later terug omdat dit die enigste een is.

Agter sing ‘n tafel “Ou Ryperd” op Transkaroo se wysie
Hulle sleep die laaste vers want hy’s al holrug gery
Precious hou verbasend kop, ‘n normale naweek skof,
Sy word getjaaf en getrip, en die ouens is te dronk om te tip.

Oorkant die straat hou klein seuntjies groot krewe vas,
Die lewe uit hul gedroog van rondhang heeldag,
Pryse word afgeskry en ‘n ektra kreefie word ingegooi,
Hulle soek eintlik net eintjies en drankgeld vir pa

Tietiesbaai se volk stap heen en weer verby,
Amper asof die verby stap, die eintlike outing is.
Hulle praat luidrigtig en kyk of ons vir hulle kyk
As hulle naby kom kan jy die aap-twak asems ruik

Die wolwedans skemer word skielik skelm donker,
en almal is genoodsaak om nou harder te praat
Vier kroegvlieë strompel uit die Panty Bar
Na groener gras want hulle is nou moeg vir mekaar.

Die plastiektafels is taai en die glase bly leeg,
‘n ander tafel het al ‘n uur terug oorbeweeg,
Die aanvanklike paatjie is nou heeltemal weg –
As jy wil piepie moet jy deur grillerige mans vleg

Bywoningsgetalle vir ontbyt is maar min
Seemeue bonnel opgewonde in die baai
Die cheap koffie is flou en koud –
Ek voel honger, skuldig en effens benoud.

– Danette Kotze


Something to smile about

My Valentine

It is way past Valentine but still worth reading ……

Valentine, oh Valentine,
I smaak you stukkend,
so say you’ll be mine
You’re my sunny South Africa, my warm evening stars,
You’re my lemon-lime airfreshener from O.K. Bazaars,
You’re my beaded love-letter, my cool breeze in the night,
You’re my Van Riebeek coffee, my Cremora on top,
and my Blitz firelight

You’re my Crime-Stop, my Tracker, you’re my AZT,
my Mrs Ball’s chutney, my pap and rugby,
You’re my lambchop, my dewdrop, my partner in crime,
My sweet chillie peppers, my vetkoek sublime

The list is endless and this isn’t all,
You’re my million buck Lotto win,
my dop and my zol
I smaak you, my poppie, through good time and strife,
cause Babe, you’re the All Gold on the
slap chips of life!

Sport talk

Links to the sport pages

Springbok Smit called up for Super 14 duty
Springbok captain John Smit has been called up to join the Sharks Super 14 squad in Australia after prop Brent Moyle suffered an injury.
Full Story…

Stormers coach set to dim bright spark Bolla
Stormers Coach Kobus van der Merwe is to follow a rotation policy by replacing in-form scrumhalf Bolla Conradie with Neil de Kock for the Super 14 match against the Hurricanes, writes Stephen Nell.
Full Story…

Springbok Sevens seeded third for Hong Kong
The Springbok Sevens team are seeded third after the International Rugby Board’s announcement of the pool and schedule for the 2006 Hong Kong Sevens.
Full Story…

Bok coach not worried about lack of tries
Although South African teams have struggled to find their way to the opposition tryline in the first three rounds of the Super 14, Springbok coach Jake White believes it is not all doom and gloom.
Full Story…

-Where can you watch rugby on TV?-
Click here to find out where in most countries!
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 are already well into the 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


This year we will be concentrating on our Country Boerewors.
It was extremely popular last year (and the 4 years before) that we decided not to diversify.
No funnies like cheese, garlic etc etc. wors. Just good old traditional Boerewors.
Boeries on the braai!The one that you can smell for miles when you have it on the braai!

We will be making our first fresh batches early April.
However (as mentioned in the editorial) we expect a rush toward the end of April.
So, if you want to be sure to have boeries on your first barbecue of the season call or email us now and we’ll put you on the list.

Please call us on +32(16)53-9625 or mail us at info@boerewors.be
Our Boerewors will be vacuum packed in quantities of about 500 gram. The price is € 8.45 per kg for the time being until we know the exact cost of the vacuum packing.



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

The “Potjiekos” season will be starting again soon!

We are hoping for April but definitely in May we will have our first “Potjie” of the season!
We make our famous “Potjiekos” for a minimum of 50 and up to 100 people in a size 25 Potjie Pot and you have a choice between Beef, Chicken and Lamb.

The Chicken “Potjie” is the most popular because it is a really inexpensive way to entertain. It is only € 8.50 for between 50 and 70 and € 7.50 per person after that.

This includes everything from the “Potjie” itself to the plates and eating utensils. For an extra € 2.00 we even make the Pap!

For venues more than 50km from our home base in Keerbergen there is a small transport fee.


Booking is essential and you can do so on +32 (16) 53.96.25 or email us!

(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!

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

Not so!

Click to see me big!We will do a lamb on the Spit for parties of a minimum of 30 and a maximum of 40-50 people for just € 18.00 and € 15.00 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. Garlic or bread rolls are included as well.
For venues more than 50km from our home base in Keerbergen there is a small transport fee.

We have already received many bookings for the months of May and June. If you are planning a function or party with a lamb on the Spit in mind it is advisable to book early. Remember that we are doing these functions only during weekends.


Booking early is essential and you can do so on
+32(16) 53-9625
or email us.
-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.



March 2005
April 2005
May 2005
June 2005
July 2005
August 2005
September 2005
October 2005
November 2005
December 2005
January 2006
February 2006

Subscribing and Unsubscribing

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