The Newsletter
November 2004

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In this Newsletter

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From the editor

November 2, 2004

Hello everyone!

It is still pitch dark outside as I sit here putting the final touches on the newsletter for this month.

It is just after 6 o’clock in the morning and June left for work in Brussels a little while ago.

Outside it has been raining all night and it seems that we had a lot of wind as well. All the hard work I did last week with clearing the autumn leaves was undone last night. I guess I have to get in there with the leaf blower again this coming weekend.

But, we like it!
The central heating has been on for a while now so it is nice and warm inside. Let it blow out there we say. It’s lovely to look from the inside out!

And so November is on our doorstep and with it the start of winter. We haven’t had much of that yet this year. The temperatures have been very mild. Mild enough to still work in the garden in a T-Shirt and shorts!

But, it won’t last, that I can assure you!

Both June and I are looking forward to the winter. We like the snow and the cold weather as most of our regular readers will know by now.

For the southern part of our world summer is on its way. From what we hear from around those parts of the world it has been pretty warm already! Good luck to all of you there. You deserve it after the past winter!

Well, I am not going to keep you long. There are a lot of contributions this month so let’s get going!

Just one last thing; why don’t we make it a bumper issue next month with even more contributions from everybody?
It does not take much to put pen to paper (or the fingers to the keyboard). Anything will do. I am sure that everyone will enjoy it.

Keep well and we’ll speak again next month!



Making you think


    • Patience is the greatest of all virtues.

Cato the Elder (234 BC – 149 BC)

    • A handful of patience is worth more than a bushel of brains.

Dutch Proverb

    • Our patience will achieve more than our force.

Edmund Burke (1729 – 1797)

    • It is very strange that the years teach us patience – that the shorter our time, the greater our capacity for waiting.

Elizabeth Taylor (1932 – )

    • There art two cardinal sins from which all others spring: Impatience and Laziness.

Franz Kafka (1883 – 1924)

    • Patience has its limits. Take it too far, and it’s cowardice.

George Jackson (1941 – 1971)

    • If I have ever made any valuable discoveries, it has been owing more to patient attention, than to any other talent.

Isaac Newton (1642 – 1727)

    • Patience serves as a protection against wrongs as clothes do against cold. For if you put on more clothes as the cold increases, it will have no power to hurt you. So in like manner you must grow in patience when you meet with great wrongs, and they will then be powerless to vex your mind.

Leonardo da Vinci (1452 – 1519)

    • I am extraordinarily patient, provided I get my own way in the end.

Margaret Thatcher (1925 – )

    • There will be a time when loud-mouthed, incompetent people seem to be getting the best of you. When that happens, you only have to be patient and wait for them to self destruct. It never fails.

Richard Rybolt

    • Patience is the companion of wisdom.

Saint Augustine (354 AD – 430 AD)

    • Have patience with all things, but chiefly have patience with yourself. Do not lose courage in considering you own imperfections but instantly set about remedying them – every day begin the task anew.

Saint Francis de Sales

    • You must first have a lot of patience to learn to have patience.

Stanislaw J. Lec (1909 – 1966)


Topic of the month

Eat drink and be merry!

Remember all the stories about Good Food and the nasty types that make you fat, the amount of red wine you drink and the kaygee (kg) lekker sagte biltong?
Well read this, kick the diets under the butt and have a 2kg lekker nat en vet biltong and celebrate!
Here is the reason why diets don’t work!


For those of you who watch what you eat, here’s the final word on nutrition and health. It’s a relief to know the truth after all those conflicting medical studies.


    • The Japanese eat very little fat and suffer fewer heart attacks than the Americans, Australians, British, or Canadians.
    • The Mexicans eat a lot of fat and also suffer fewer heart attacks than the Americans, Australians, British, or Canadians.
    • The Japanese drink very little red wine and suffer fewer heart attacks than the Americans, Australians, British, or Canadians.
    • The Italians drink large amounts of red wine and also suffer fewer

heart attacks than the Americans, Australians, British, or Canadians.

  • The Germans drink a lot of beer and eat lots of sausages and fats and suffer fewer heart attacks than the Americans, Australians, British, or Canadians.
  • Ukrainians drink a lot of vodka, eat a lot of perogies, cabbage rolls and suffer fewer heart attacks than the Americans, Australians, British, or Canadians.

Eat and drink what you like!


But now let’s get serious….

Why diets don’t work
By Deanne Jade, Principal of the National Centre of Eating Disorders

A visitor from a far-off planet observing the way we behave could easily assume that dieting is a very good idea indeed.
We do it all the time.

In fact, dieting is so popular that in the past 10 years it’s estimated that around 70 per cent of the adult female population and 30 per cent of of all adult males (in developed countries) have been on one.
It doesn’t seem to matter whether it’s the F-Plan diet, the Pineapple diet, liquid diets or the Drinking Man’s diet, people will try almost anything in their frantic desire to shed a few pounds. Unfortunately, the results are usually the same.

Although diets do produce results in the short term, very few dieters maintain their weight loss, no matter which diet they try. Even worse than this, most dieters end up bigger than they were before they started dieting.

So, why don’t diets work?

Diets are hard to do

Most diets involve a significant change in a person’s normal eating habits over an extended period of time.
But habits die hard; we cling to them because they fit in with our lifestyle and the people around us. And changing something that is second nature to us very often results in stress – especially if that change is at odds with the habits of those in our social and family world.

Dieting is also hard because it relies on our willpower to keep us on the right track. Willpower is often very strong at the start of a diet when we are desperate to change, but it can ebb and flow with the state of our health and the pressures and triggers of day-to-day life.

Dieters rarely think of rehearsing how they will manage in difficult situations such as going out to dinner with friends; they just hope that their willpower will hold up and they punish themselves if it doesn’t.

Willpower is hard to maintain for extended periods of time, especially if our dietary rules are too strict. Sometimes we feel like we’ve made some progress in our diet and so we become less inclined to put ourselves through the struggle of restricting our food. So dieting is hard because people haven’t learned the difference between willpower and commitment to long-term behaviour change.

Diets make you feel hungry and deprived

Research shows that, whether you are fat or thin, diets make you very hungry and create powerful cravings for the very foods that dieters try to stay away from – such as sugars and fats.
On top of these cravings, dieters also have to manage feelings of deprivation: ‘Everybody is eating what I’m not allowed to. They can have it – why cant I?’ This kind of thinking is likely to lead to rebellious overeating.

Dieters lapse and collapse

A diet only works for as long as you are on it.
Most people get bored with rigid eating plans and go off the rails from time to time. The trouble is that for many people a lapse is a sign of failure. They tell themselves they’ve ‘blown it’ and experience feelings of inadequacy; the lapse becomes a slippery slope and they end up eating anything that’s not nailed to the floorboards in the hope that they will ‘start again tomorrow’.

Such people go from diet to diet hoping to find the one that will stop them from failing, but such a diet doesn’t exist, and they may end up bigger than ever each time they try.

Diets fail to address the emotional aspect of overeating

People very often eat to help deal with emotional problems such as stress, rather than because they’re hungry. This is normal, but some people gain weight because they turn to food for emotional comfort or to cope with negative feelings like anger or loss. Dieting doesn’t solve the problem of ’emotional’ eating. If anything, it makes people more depressed – and losing weight will often make things worse, as people have to cope with the pressures and expectations that their new body shape can entail.

Dieters usually fail to change their core habits

The only people who lose weight and keep it off permanently are those who have made permanent changes to their own eating and exercise habits, and to those of their families.

Dieters too often say or think things like: ‘When I’m slim I’ll never overeat again’ or ‘When I’ve lost this weight I’ll go out and celebrate with a cream cake’, or ‘Why should I change the family eating habits just because I’m on a diet?’
Too often those old eating habits will creep back in, no matter how much weight the dieter has lost, and in time they’ll find themselves back at square one.


Wanting to be a healthy weight and to manage one’s eating in a world full of temptations is a laudable aim. However, dieting as we know it is not the way to do it.

For long-term weight loss, many things – not just your nutritional habits – will have to change.


Our Home Biltong Makers

I thought I had died and gone to heaven!

Newcastle upon Tyne
United Kingdom
October 14, 2004

Yesterday afternoon, after three days, I tested my first batch of Biltong.
A little bit salty but 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! I bought a machine for my son as well and am just waiting to hear how his 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



It is good to see that so many people (like John) are enjoying the pleasure of making their own Biltong. We always look forward to hearing from people how they experiment and what the results are!

Now for a bit of sad news.

Since the materials our Biltong makers are made of a Polymer which is a byproduct of oil, we have been told by our factories that their prices to us have been increased with immediate effect! They tell us that there is a world-wide shortage of PST (a polymer) and that their raw product price has increased by 31% over the past year.

The increases to us have been around 12% and we have absorbed part of that. From this moment the normal retail price of the RNA-5kg drying cabinet will be R 850.00 (instead of R 825.00) and that of the Biltong Buddy R 625.00 (instead of R 590.00).

However, since we still have quite a bit of stock at the old price we will be able to keep the price for the RNA-5kg machine at R 725.00 and that of the Biltong Buddy at R 550.00.
This will be until the middle of January or as long as the present stocks lasts only!

It might be a good idea to make use of this opportunity especially with Christmas around the corner. There is not very much time left so if you want to give it as a present place your order soon!

You can order the new BILTONG BUDDY now by going to our order page or you can have a look at it first by clicking on this link.

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

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


This month’s special offers !

It’s almost Christmas so let’s have some fun again!

We have had so many specials during the year. The price has yoyoed up and down so much trying to please everybody that we almost decided not to have anything for Christmas especially with the price increase! But, that would not be very nice of us now, would it?

Despite it being the festive season we have also had so many requests from so many people to try and have some kind of special pricing or “give-aways” this season that we just could not say no!

From now until the 15th of January 2005 (or until present stocks last) the following pricing will apply:



R 625.00
R 550.00
ROCKEY’S 5kg Biltong Maker
R 850.00
R 725.00
Wooden Blackwood Biltong Cutter
R 390.00
R 290.00
Semi-Industrial Biltong Shredder (hand model)
R 1495.00
R 890.00
SI-30 – 30kg Drying Cabinet (Semi-Industrial)
R 5995.00
R 4995.00
IDC-120 – 120kg Drying Cabinet (Industrial)
R 17995.00
R 16540.00

And…..all people placing an order for one of our Biltong Makers will receive TWO FREE packets from our Nice ‘n Spicy range.


Tip of the month


What vinegar to use?

Last month the question of vinegar came up again. It is so often that people cannot find brown vinegar and then do not know what to do. All kinds of vinegars are then used with some very mixed results.

Below Craig Rudolph form Australia gives us the answer to this problem.

Craig writes:

I was reading through the question with regards “Brown Vinegar” in the September newsletter and am happy to provide the following information:

I worked for many years for a very large Vinegar manufacturer in South Africa. So I can speak with some knowledge on the product and what people should know.

As some people might know, vinegar is made via a double fermentation process.

Firstly the raw material (grapes, malt, apples or molasses) is fermented and then distilled into a 95% alcohol.
(Normal drinking alcohol quality)
This alcohol is then fermented for a second time with a small bacteria called “Aceto-bacter.” This little bacteria spends the whole of its life eating alcohol molecules, with the help of nutrients, and turning the alcohol into acetic acid or vinegar.

The colour that various vinegars have is purely to do with where they are stored or what is added after their production. So malt vinegars could be stored in barrels etc. Wine vinegars with a red tinge will have been coloured with red grape skins for a short period. For most commercial brown vinegars, off the supermarket shelves, it is purely a small amount of caramel that is added. Depending on how dark they want it, depends on how much they add of the caramel.

Strength of vinegar can also increase with age. Balsamic vinegars can be as old as 200 years – not unlike good red wines. So for the person that used cider vinegar, I would suggest using a normal supermarket shelf white vinegar, which might be a little more subtle than the cider vinegar, and then obtain a small amount of caramel for adding and make their own brown vinegar.

Hope this is of help to the folks around the Biltong globe.


Craig Rudolph



We also received a mail from Leon Oelofse who lives in Spain.

Leon writes:

I live in Spain and make biltong, boerewors, drywors and chutney for the South Africans on the Costa del Sol.

In the October newsletter a subscriber, Juan-Marco from Canada had a question about brown vinegar.

I only use apple cider vinegar which is always a white wine colour in this country and works very well. When Juan-Marco stated that the biltong smelled too strong of vinegar, was that during the process of spicing or after the drying period?

There are a number of ways to make biltong and perhaps if he tells us which method he is using , one could narrow down the problem.


Leon Oelofse

(Thank you both very much for your input. There you have it then Juan-Marco, just let us know what exactly happened and Leon will probably have the answer for you – Ed)


Questions and Answers


This month we are again publishing some of the many requests we receive from our readers all over the world.
If you have an answer for these people please mail them?


Hi there

Any ideas why Chilli Biltong gathers mould after packaging? This does not happen to the plain Kalahari biltong.

Many thanks for all your help.

Fay Fayruz
South Africa




Hi there Biltong Team!

I am hoping you can help!
Is it safe to eat biltong when pregnant? I hope so as I have huge craving for it!


Helen Blakebrough





We have a biltong maker and I was thinking of trying to make dried fruit in it.
Do you have any recipes?


Melanie Sarachik


Does anyone use their Biltong maker for purposes other than drying meat? – Ed




Hi, jammer om te pla maar ek wonder of julle my nie kan help met ‘n Koedoe potjie resep nie asseblief!

Ek het nou al oral gesoek maar kan niks kry wat vir my ordentlik lyk nie.

Julia van der Merwe


Anyone? – Ed


Recipe corner

Here are two very traditional South Africa recipes – Enjoy!


This is a traditional Afrikaans recipe.
Vetkoeken are delicious when cut open, buttered, and then filled with either cooked mince (savory), or spread with syrup (sweet).


  • 1 cup cake flour
  • 3ml salt
  • 5ml Baking powder
  • 1 egg
  • Milk
  • Oil (for deep frying)


  • Sift the dry ingredients into a bowl
  • Beat the egg lightly in a cup and add to the dry ingredients
  • Add sufficient milk and beat till a smooth batter
  • Heat the oil in a pan, and drop large spoonfuls of the batter into the hot oil (be careful)
  • Fry, turning them over now and then until golden brown
  • Cut open, butter, and fill. (Experiment with any other filling!)


Rusks (Beskuit) – dunk in your coffee…..


  • 2 cups unbleached white flour
  • 2 cups whole wheat bread flour (coarsely ground if possible)
  • 1/3 cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ cup melted butter
  • 2 eggs
  • ¾ cup buttermilk
  • 2 tsp pure vanilla extract
  • 2 tsp pure almond extract


  • Pre-heat oven to 200 degrees centigrade (400F or gasmark 6)
  • Thoroughly mix the dry ingredients in a large mixing bowl
  • Combine all the wet ingredients, pour them into the dry ingredients and stir until you have a soft dough, similar to biscuit dough.
  • Turn the dough onto a well-floured surface and roll or pat it to about a 1-2 cm thickness.
  • Cut the dough into rectangles about 5×10 cm
  • Bake the rusks about 5 cm apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little
  • Now, eat a few “soft” rusks warm from the oven!
  • Loosely pile the rusks on a baking sheet and keep them in a 100 degree centigrade (250F or gasmark 1) oven all day or all night (about 12 hours) to dry
  • The finished rusks should be very dry and hard
  • Cool and store in an airtight container
  • Rusks will keep for weeks.

(With kind permission from Pete’s web site)


Around the World

From the far Outback
(somewhere near the entrance to the Great Barrier Reef)

Hello readers!

The month of October arrived and departed here in Far North Queensland with little excitement! I made my last batch of Biltong for the year as the heat and humidity is here!

Dis sommer heerlik warm!

I received a large envelope from Perth the other day with some droëwors and biltong in it! The droëwors went down like a bom and the biltong disappeared late at night as I watched a movie or two!
Thanks to Wayne, an Aussie, who tasted his biltong and boerewors in London many years ago!

I mailed some biltong to a South African who has been living near Darwin a while ago. She told me biltong was just a memory from her youth days in South Africa! I could not resist the temptation to vacuum pack a few stukke and drop it in the mail to her!
She lives away from any civilisation and Darwin. Her mail goes to a roadside shop were she collects it!
It makes me feel good to know that irrespective of who we are, or were we live we will as a nation still help fellow South Africans.
She’s been in Australia for 33 years!!

Here on the “home front” all things are OK. Skippy is smiling from ear to ear, as I received my letter from the Australian Department of Immigration and Multicultural and Indigenous Affairs, to inform me my citizenship has been approved! Now I have to do the pledge, and then be a “Fair Dinked Aussie”!!

Ja-nee ou maat a Botha as an Aussie!

It brought a few deep thoughts on my childhood in the Eastern Cape, my family and my life in South Africa, my children and now a new country!

I will always remember those things that made an everlasting impact on my life and the goodbye to my brothers and my mates the day I boarded the plane to Australia.
Although I had been to Australia many times before, it was sad to say goodbye. But the excitement of a new country made it all worthwhile!

But I promised my family I will be a Bok supporter till the end of time!

Well I am over the Kapater episode, the normal colorings is back to African Albino en nie Alan Hendrikse en sy various shades of District 6 nie!!
The doctor that did the damage read the article on the web, and is still laughing when he sees me thinking of the flexi pipe that has been removed!

My mate Mick, the butcher, tells me that the Boerewors has taken Proserpine BBQ’s by storm and he even gets more orders from Aussies than from the South Africans living here in the region!
That makes me worry as to what next the Aussies will enjoy from our tables!

Time to say cheers, and keep chewing on the biltong!



A South African restaurant in Calcary, Canada

Dear Biltongmakers Team,

My cousins have a wonderful South African Restaurant in Calgary Canada. I have written to them recommending your Newsletter, and they would probably be very interested in a Biltongmaker.

Here is their Website. I am sure some readers of this newsletter will be interested to have this information.
They are looking at expanding a very successful business via franchising to the rest of Canada.

Just click on Jabulani Restaurant to see what they are all about.

Best regards from Germany,

Konstanze-Marié Ahlers
(Anyone involved in something typically South African is quite welcome to mail us – Ed)


Smile a While


Some of you may have seen this one before but here it is again anyway!

It’s good!

Some useless but true facts about England in the 1500’s


    • Most people got married in June because they took their yearly bath in May and still smelled pretty good by June. However, they were starting to smell, so brides carried a bouquet of flowers to hide the body odor.


    • Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children — last of all the babies. By then the water was so dirty you could actually lose someone in it hence the saying, “Don’t throw the baby out with the bath water.”


    • Houses had thatched roofs — thick straw, piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals (mice rats, and bugs) lived in the roof. When it rained it became slippery, and sometimes the animals would slip and fall off the roof; hence the saying, “It’s raining cats and dogs.”


    • There was nothing to stop things from falling into the house. This posed a real problem in the bedroom where bugs and other droppings could really mess up your nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That’s how canopy beds came into existence.


    • The floor was dirt. Only the wealthy had something other than dirt, hence the saying “dirt poor.” The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh – the straw left over after threshing grain – on the floor to help keep their footing. As the winter wore on, they kept adding more and more thresh until when you opened the door it would all start slipping outside. To prevent this, a piece of wood was placed in the entranceway hence, a “thresh hold.”


    • They cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that had been there for quite a while, — hence the rhyme, “peas porridge hot, peas porridge cold, peas porridge in the pot nine days old.”


    • Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man “could bring home the bacon.” They would cut off a little to share with guests and would all sit around and “chew the fat.”


    • Those with money had plates made of pewter. Food with a high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.


    • Most people did not have pewter plates, but had trenchers – a piece of wood with the middle scooped out like a bowl. Often trenchers were made from stale pays and bread which was so old and hard that they could use them for quite some time. Trenchers were never washed and a lot of times worms and mold got into the wood and old bread. After eating off wormy, moldy trenchers, one would get “trench mouth.”


    • Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, the “upper crust.”


    • Lead cups were used to drink ale or whiskey. The combination would sometimes knock them out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gather around and eat and drink and wait and see if they would wake up — hence, the custom of holding a “wake.”


  • England is old and small and they started running out of places to bury people. So they would dig up coffins and would take the bones to a “bone-house” and reuse the grave. When reopening these coffins, one out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night (the “graveyard shift”) to listen for the bell; thus, someone could be “saved by the bell” or was considered a “dead ringer.”

And that’s the truth.

Who said that History was boring?



Rugby players of the year awards (By Jacques van der Westhuyzen, November 02, 2004)

They seem to be getting younger and younger. Schalk Burger, at the tender age of 21, is South Africa’s Rugby Player of the Year for 2004.

The Western Province and Springbok flanker follows in the footsteps of Joe van Niekerk (2002) and Ashwin Willemse (2003), who both won their awards at the age of 22.

Burger, a surprise inclusion in Rudolf Straeuli’s World Cup squad last year, has quickly evolved into one of the most feared and respected open side flankers in the game. He has to date earned 11 Test caps.


The Try of the Year award went to Victor Matfield The blond-haired loose forward beat fellow Boks De Wet Barry, Bakkies Botha, Os du Randt and Marius Joubert for the biggest prize in South African rugby at the annual awards banquet in Sandton last night.

Veteran prop forward Du Randt, who made a triumphant return to Test rugby this year, was, not surprisingly, chosen as the Players’ Player of the Year.

The Most Promising Player Award was won by Lions centre Bryan Habana, who’ll be donning the Blue Bulls jersey next season.

Barry won the award for Super 12 Player of the Tournament, while Ettienne Botha was named as Currie Cup Player of the Year. Veteran winger John Daniels was voted the Vodacom Cup Player of the Year.

The Try of the Year award went to Victor Matfield for his try against Australia in the Tri-Nations Test in Durban.

Other award winners included: Kabamba Floors (Sevens), Derick Hougaard (Under-21s), Heinke van der Merwe (Under-19s), Nelis Nel (Club Champs), Luvuyo Mhlobiso (Coca-Cola), Ronwin Kelly (Women’s Achievement) and Jenny Bentel (Refereeing Achievement).

Springbok fullback Percy Montgomery, for becoming the highest points scorer in Springbok history, and referee André Watson, for his contribution to rugby, were among the recipients of Special Awards.

Honorary Life Member Awards were presented to former Sarfu presidents Ebrahim Patel, Fritz Eloff, Louis Luyt and Silas Nkanunu.

(This article was originally published on page 20 of The Star on November 02, 2004)


-Where can you watch rugby on TV?-
Click here to find out where in most countries!


The Competition

The winner of the October Competition

The winner of the October competition is Marion van Agt from Singapore!

We have never had a winner from that part of the world!

Congratulations Marion!
Your Biltong Buddy is winging its way to you as we are typing this.
You will find lots of Biltong recipes on the web site. If you need any more just drop us an email please?


Remember the following:


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


The prize for the November

The winner for the competition for November 2004 will receive one of our hand-made blackwood Biltong Cutters!

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

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

The winners of all competitions are notified by email.

Some of the other prizes for the year


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


So, don’t wait!

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



A free Biltong Maker!

It’s easy to earn a free Biltong Maker!

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

So, here is your chance to help us.

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

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

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

You can mail us at

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


Let’s hear from you!

Help us to make it even better!

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

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Boerewors in the Benelux

The last of the Boerewors for this year.

Click to me me biggerDuring November we will be making the last lot of Boerewors for the season. So this is the time to stock up for the winter!
Boerewors keeps very well for a couple of months provided it is wrapped/packed well and kept frozen at around -20 Celcius. (More than -18C).

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

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


Potjie Pots in the Benelux

Click to me me biggerWe have one size 4 Potjie Pot left.
For those who are interested please call us at +32 (16) 53.96.25.
Please remember that we are not a shop. We are normal working people who, in the course of running our web site also help South Africa ex-patriots and others to get hold of some very special South African goodies.
We cannot deliver unless we happen to be in the area.
If you really want it badly please call and arrange for collection.


Previous issues of this Newsletter


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



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


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