Special edition of our newsletter – October 2003

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From the editor

* Points to ponder
* The Incredible RNA-5kg Biltong Maker
* The Traditional KB050-2kg Biltong Maker
* This month’s special offer!!
* Tip of the month
* Frequently asked questions
* Recipe corner
* Happy people comments
* Around the World
* Funnies
* The Monthly Competition
* Buy on your Budget account
* Let’s hear from you!
* Boerewors in the Benelux
* Subscribing and un-subscribing


October 5, 2003

I was standing outside a little while ago. The sun was shining down from a deep blue sky with just a hint of cloud and the air was nice and crisp. An ideal day to go out and look for a big forest to take a long walk.

Autumn is here and for us not soon enough. We much prefer the crisp clear days to the sweltering heat of the summer.

One also has so much more energy to do things.

So, last weekend I took out the lawnmower, wheelbarrow and all the other tools and gave the garden a last good “going-over” before the winter. I always keep putting it off because it is quite a job after all. But, once I start is becomes easier and easier and I really enjoy it.
There is always an audience; the cats run around in the long grass for the last time, the squirrels look down from their perches in the trees and even the geese and the chickens at the back stick their heads through the fence as if to say “Well done!” Now, with the lawns shorn, the hedges trimmed to a “T” and the flowerbeds clear of weeds I can pack away all the garden tools till next May.

It’s always a big job but very satisfying after it’s done. Once I am finished and sit down with the rest of the “audience” and a “Pintje” in my hand I can actually join them in saying; “Not bad at all!”

As I am sitting here writing I look out the window and see these masses of coloured leaves coming down every time the wind blows a bit. It’s almost like coloured snow or confetti. The temperatures have really dropped. I was looking on our home page last night at around 7pm and saw that it was still 27°C in Johannesburg. Here it was a nice 14! It’s Sunday afternoon. Children are playing badminton and hopscotch outside in the street. No fear of anything, no looking over the shoulder. It’s just wonderful!
So, what happened in September? The Rolling Stones concert was fantastic. Derek, Tony and myself went there around 2pm. We found parking right near the entrance (thanks to Harry, our friendly butcher) and listened to all the supporting acts. The Stones came on dead on time at 10.20 pm and carried on playing till about 00.30. A very long day but well worth it. June and I were lucky to get tickets for Bob Dylan who is playing in Brussels in November. That will be a trip down memory lane for us! Toward the middle of the month we did our last Potjie of the year. It was at the house warming party of Nicole and Kris. Nicole is a colleague of June. There were going to be 175 people!
Well, I must say that I never thought that we could get 120 (large) pieces of chicken in the Potjie. And then we still had to add the 20kg of potatoes, and all the other usual goodies such as carrots, beans, cabbage, onions, sucinni etc.etc.etc. Anyway, this time I used my BIG spoon. Perhaps some of you might also have one of these The big wooden spoons and forks you buy as a curio/ornaments in South Africa. What a time saver that was. In the end the Pot was so full that we could not fit another cabbage leave. We served from about 6 till about 11 pm. Needless to say that both June and myself were looking for our legs the next day. Just couldn’t find them anywhere. In Johannesburg Trish, Charlie and Shannon as well as Neil and Joy took a break and went away for a couple of days. They all needed it after the introduction of the Rockey’s Biltong Maker and the re-launch of the Traditional 2kg machine. Orders kept streaming in and had to be processed, machines had to wrapped, labelled and shipped. It has been a very busy time for them, especially Trish. I don’t know how she does it at times! Well. we are now moving toward the end of the year. Christmas is just “around the corner”! As always at this time of year we suggest to our customers that they place any orders they want delivered as a Christmas present well in advance. In fact, orders shipped by surface mail and for delivery in December should be placed during the next two weeks or so. Although we are getting more and more cases where surface mail takes only a couple of weeks (is the SA Post Office finally getting their act together) it is better to be safe than sorry and to order in good time. Well, I am going to leave it at this for now. I hope everybody will have a good month and, please, let’s hear from you sometime?

Take care, Lo


If you woke up breathing, congratulations! You have another chance! Living at risk is jumping off the cliff and building your wings on the way down. There is no duty so much underrated as the duty of being happy. Give the world the best you have and the best will come back to you. Growing old is inevitable, growing up is optional. Thanks Paul-Ed


The RNA-5kg Home Biltong maker remains as popular as when it was first introduced. A lot more people than we thought prefer making larger batches of Biltong than was possible with the Traditional 2kg Biltong maker. We have almost caught up with the backlog and have now ample stock. The lead-time on orders will be reduced to a mere 4-5 days very shortly. As mentioned in last month’s newsletter, the introductory pricing has to come to an end shortly so; from October 15-2003 the price will increase to the normal retail price of R 825.00. That will give everybody who wants to order now for the festive season ample time to do so. Full details about the machine can be found at the link below. http://www.biltongmakers.com/biltong03b_rocky5kg_01.html


The good old and ever reliable Traditional Home Biltong maker is the ideal unit for those people who like making small batches as and when they want to. With a 2kg capacity it still remains the old stalwart of Biltongmakers.Com! The unit’s small size and neat appearance makes it ideal to keep in the kitchen. The totally silent operation allows for constant Biltong making without a fuss. We are pleased to say that all back-orders have now been fulfilled and that ample stock of this HBM is also available. However, the many improvements over the original model have also necessitated a slight increase in price. From 15-10-2003 the price will increase from R 595.00 to R 645.00. Place your orders now and save! Full details about the 2kg Home Biltong Maker can be found at the link below http://www.biltongmakers.com/biltong01_HBMhome.html


During the month of October the price of all spices will be reduced from R 75.00 per 500 gram to an incredible R 55.00 per 500 gram! This amounts to a saving of R 40.00 per kilogram! Why not make use of this opportunity to order your spices so you have enough for the end of the year? IN ADDITION……..A FREE 500 gram of our famous pre-mixed Biltong Spices will be given away with every order placed for one of the two Home Biltong Makers! These special offers start on 05-10-2003 and will end on 31-10-2003! So, hurry and place your orders!!


Here is a worthwhile tip from Charlie Richardson in Kempton Park, Johannesburg Hi Lo, I have discovered a new way to use the pre-mixed Biltong Spice, here goes. Take a 250gram (500 gram for the hungry) piece of rump steak. The juice of one lemon 2 tsps Biltong Spice Some salt Some pepper Marinate the steak in the lemon juice and Biltong Spice for roughly 30 minutes. Pat dry and lightly grill or fry for 4 minutes on each side turning once only. Add salt and pepper to taste. It makes a really nice change from the normal spices we use. Best regards Charlie ctsrich@worldonline.co.za (Anyone out there with some more tips for our readers! -Ed)



Every month we receive hundreds of mails from people around the world regarding many issues. A lot of these queries are similar if not identical. In this section we publish the most regular ones. It might help others who have the same questions.


Could you please tell me what is involved in cleaning the machine after you have produced the ‘black gold’? Not that it matters too much how much elbow grease is necessary when you need a biltong fix! Enjoyed my visit to your web site; it is very user friendly.


Very little cleaning really. The big secret is to pat the meat completely dry after it has marinated. Put some kitchen paper towel on the kitchen table. Position the meat on top of the towel. Put some more towel on top of the meat and pat it dry. Repeat this if necessary. No-one, not even butchers hang sopping wet meat. Who wants to clean unnecessarily anyway? Remember that it will not do anything to the taste of the end product because the taste is in the meat already!


Why does my pot have a fatty/metal smell to it when it is stored and how can I get rid of the smell?


All pots will have a smell after they have been used. It is after all an old-fashioned rough cast iron pot. If the pot smells excessively it probably means that it does not get cleaned thoroughly after each use. The pot should be scoured and washed with a liquid detergent and then rinsed properly. After that you take an old (clean) cloth and rub the pot ever so lightly with some cooking oil. To get rid of the smell in the first place I suggest that you prepare/cure your pot again. For this please click on http://www.biltongmakers.com/biltong23a_potjies_general2_cure.html


We’ve greatly enjoyed our traditional biltong maker for some years now. A few questions about the new 5 KG RNA model:

* Does the 110 Volt model have a US screw-in type mount for the globe?
* Is there some advantage to using the 40-watt bulb instead of the heating element in the smaller machine?

Answer: The RNA-5kg Home Biltong maker comes standard with a screw-type fitting. Screw-in globes can be found anywhere in the world. The advantage of the globe is that, if it fails, you just fit a new one. With the traditional Biltong maker one has to replace the element.


I have trouble with my Boerewors splitting when I cook it.


Boerewors, like most fresh sausages should be cooked over a low or medium heat. If you cook them on a high heat the casing will split. Remember that the casing is just a pig or sheep intestine and is not very strong


A typical, all time South African favourite from Sharon Pienaar in Pretoria. Ideal for a cold winter evening



* – 700-gram fat mutton, cut into neat pieces
* – 30 gram flour
* – 50-gram butter or mutton fat
* – 2 medium-sized onions, peeled and sliced
* – 1 leek, trimmed and sliced into 1 cm thick pieces
* – 1 glove garlic, crushed
* – 1 cm piece of fresh green ginger, peeled and chopped
* – 1 cardamom seed
* – 2 coriander seeds
* – 3 peppercorns
* – 2 ml (1/2 teaspoon) fennel seeds
* – 5 ml (1 teaspoon) fresh, crushed thyme or 2 ml (1/2 teaspoon) dried thyme
* – 2 ml (1/2 teaspoon) fresh chopped marjoram or 1 ml (1/4 teaspoon) dried marjoram
* – ½ green or red chilli, seeded and chopped
* – 700 gram (about 4 large) ripe tomatoes, skinned and quartered
* – Salt and freshly ground black pepper
* – 5 ml (1 teaspoon) chutney
* – 5 ml (1 teaspoon) brown sugar
* – 1 large potato, peeled and quartered (optional)
* – 100 ml dry white wine Method
* – Dust the meat with flour
* – Heat the butter or fat and brown the pieces of meat a few at a time
* – Return all the meat to the pot and add the onions, leek and garlic
* – Stir until the onion is slightly browned
* – Add the ginger, cardamom, coriander, chilli and tomatoes
* – Cover and cook on a very low heat (shaking frequently to prevent the meat from sticking) for 1½ hours
* – Season with the salt and pepper and add the chutney and brown sugar * – Simmer uncovered until the tomato sauce has thickened and the meat is tender. This will take about 1 hour.
* – Forty-five minutes before the dish is ready add the potato quarters (if used), pressing them under the surface
* – Before serving, skim off the fat.
* – Alternatively make the dish the day before and then cool and chill.
* – Excess fat can be easily removed before re-heating.
* – Add the wine just before serving Variations

A simpler Tomato-Bredie can be made without the herbs and spices. The chilli, onion, a little sugar, salt and pepper are essential though. The Bredie should always be subtly flavoured, no spice or herb being too dominant. Should you like a really hot Tomato-Bredie, add the chilli seed and plenty of black pepper Serves 4 people (Thank you very much Sharon–Ed)

How about YOUR favourite recipe everyone?


“Dear Biltongmakers, Well, I fitted the plug, ran out and bought a kilo of London broil, marinated it in the vinegar and spice mix and hung it in the Biltong Maker to dry. I know I am a Yank and maybe not the most knowledgeable in these things, but I’ve had biltong from S.A. (don’t ask me how it found its way to the States), and from two or three purveyors who make it here in the States commercially, and it just doesn’t compare! THE HOMEMADE STUFF IS EXQUISITE!!! You have made my South African wife and myself very happy. Apart from the wonderfully flavoured meat, the other perquisites have been very, very nice. ”
Gary S. Grynkewich gsg@bgblegal.com

“Hello Lo, Thank you, thank you so very much!! The Biltong Maker has arrived today! Just in time for my father’s birthday! Thanks very much for taking the time and effort to speed up my order! It’s going to be a great birthday surprise for my father! I know he’s going to love it. I too am looking forward to gnawing away on a nice stick. Once again, many thanks”
Chris c.allen@embright.co.uk

“Hi Lo Thanks so much for your kindness My husband says that the Biltong Maker is the greatest present he has ever received! It has paid for itself many times over as Jim enjoys making his own Biltong and sharing it with very appreciative friends and colleagues. Once again Lo, thanks for going the extra mile!!”
Best regards, Rozanne rozanne@postnetsa.co.za –

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


It’s always so nice to hear from other people. Unfortunately there is nothing this month? A nice topic might be to tell if you are happy or unhappy that you ever left South Africa and why? Is everybody on holiday or all we all too busy?

Out of the mouth of children

You got to find somebody who likes the same stuff. Like, if you like sports, she should like it, and she should keep the chips and dip coming. Alan, age 10

No person really decides before they grow up whom they’re going to marry. God decides it all way before, and you get to find out later who you’re stuck with. Kirsten, age 10


Twenty-three is the best age because you know the person FOREVER by then. Camille, age 10.
No age is good to get married at. You got to be a fool to get married. Freddie, age 6 (Very wise for his age)


You might have to guess, based on whether they seem to be yelling at the same kids. Derrick, age 8


Both don’t want any more kids Lori, age 8


Dates are for having fun, and people should use them to get to know each other. Even boys have something to say if you listen long enough. Lynnette, age 8 (Isn’t she a treasure?) On the first date, they just tell each other lies, and that usually gets them interested enough to go for a second date. Martin, age 10


I’d run home and play dead. The next day I would call all the newspapers and make sure they wrote about me in all the dead columns. Craig, age 9


When they’re rich. Pam, age 7
The law says you have to be eighteen, so I wouldn’t want to mess with that. Curt, age 7 The rule goes like this: If you kiss someone, then you should marry them and have kids with them. It’s the right thing to do. Howard, age 8


I don’t know which is better, but I’ll tell you one thing. I’m never going to have sex with my wife. I don’t want to be all grossed out. Theodore, age 8

It’s better for girls to be single but not for boys. Boys need someone to clean up after them. Anita, age 9 (Bless you child)


There sure would be a lot of kids to explain, wouldn’t there? Kelvin, age 8


Tell your wife that she looks pretty even if she looks like a truck. Ricky, age 10



“Well, well, well…………………………….” We have never seen so many different answers to such a simple question! The number of handles on a Potjie differed between 1 and 8!! * Question 1: Black or Grey will do fine * Question 2: Three legs * Question 3: ONE handle. Also called a bail or bale.


It must be getting summer in the Southern Hemisphere because a lot of the entries last month came from that side of the planet! The winner of the September competition is Roger Vermeulen from Milan in Italy! Well done and CONGRATULATIONS Roger, your Potjie Pot has been shipped and you can soon be making all kinds of delicious dishes for your friends and family.


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.


As the prize for the October competition we have one of the best recipe books for Potjiekos available! Marlene Hammann’s Potjiekos recipe book has a host of recipes (80 in all)! There are recipes for Beef, Pork, Lamb, Venison as well as a variety of Vegetarian Potjies. Recipes for Tripe and a selection of Curry Potjies can also be found in this very comprehensive book. There is even a wine suggestion section. Just visit our home page at www.biltongmakers.com and click on one of the two competition links. The winner of the October 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………. much, much more!!! So, don’t wait! You can enter right now by going to www.biltongmakers.com and clicking on the COMPETITION link.


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!


Lots of people wrote to us this month. Please remember that if you have something interesting to tell, a nice recipe to part with or perhaps a question to ask, it would be nice to hear from you! 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 is, as always, in abundance! Just remember that we have the “Beef and Pork” as well as the “Beef Only” version for those people who don’t eat pork! The price is € 8.00 per kilogram. You can mail us at info@biltongmakers.com for details or phone Lo at +32-16-53.96.25.

Till next month! THE BILTONG TEAM Lo

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