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Best beef biltong I have ever eaten comes from a butchery in Carolina.
Making biltong yourself is not actually difficult at all, just a little time consuming initially. Most NB thing is to have the correct place to hang it to dry really.
Cant say I like game biltong much, Ostrich about the best of that lot.

We make our own at home in England. It's not a desperately traditional method we use, but when we've brought some over to SA (as a bit of a joke!), friends have told us that it's better than most of the stuff you get over there. We like it, and it is very easy to make so long as you are organised. A modified kitchen cabinet serves very well as a dryer, too. We've tried to make several flavours, including some unorthodox ones involving smoked paprika and wasabi, but my favourite is the one made with my home-blended peri-peri spice. I agree on the lack of coriander in most commercial biltongs - we always put loads on the stuff we make.

I'd love to get a sausage machine so I could try making boerie and droewors, but I just have too much other stuff in my kitchen to find space for it.

If ever anyone travels thru' the Swartland(RSA), there is a butchery on the main road in Piketberg that draws people from far and wide, they make (apparently) the best, biltong, droewors and have the best steaks anywhere. And this, told to you by a die hard vegetarian

Try making this on the braai, quick, easy, delicious and doesn't come much fresher, any pot is OK, :-
Easy Pot Bread

Here we use a flat bottomed cast iron pot.

500 g self raising flour
1 packet brown onion soup powder
1 tin beer (as you can see, this is a guy thing!)
1 ml salt

Combine all the ingredients and place in a greased flat-bottomed pot. Cover with the lid and bake in an oven at 180C for 45 minutes.

There is a little shop in Welkom, in the Liberty centre that has biltong to die for.
They have different choices, the most decadent is a freshly sliced tray of "vet" biltong.... to those not in the know "fat" biltong.

Eish!! The biltong in the Park Shops are expensive, but darn it .. .those brown paper bag biltong and droë wors is the best ...

I had biltong over the week end, believe it or not. And I am not talking about Jerky either, the real deal. A Saffie friend of mine has found a butcher in Picton (Sydney) that gets it in.

Man it was good. It is amazing that something like that can bring back a flood of memories.

the best

This is my favourite mielie recipe:

Corn on the Cob
Serves 4

4 ears sweet corn in husks, silk trimmed

Place corn in bucket of cold water and soak at least 1 hour. Remove corn from water; shake to remove excess water.

Place corn on centre of cooking grate. Grill 25 to 30 minutes, turning 3 times. Use gloves to remove husks and silk before serving. Serve with butter and salt.

Bush TV Meat Balls
(Makes about 6)

500g minced beef
1 onion, chopped
chopped garlic, to taste
15ml sunflower oil (or any cooking oil)
5ml (1 tsp) coriander
2ml ground nutmeg
1ml ground black peppercorns
15ml curry powder
1 green apple, peeled and grated
5ml salt
15ml white vinegar

Saute onion and garlic in heated oil until onion is transparent.
Add all spices and continue frying for 2 minutes.
Remove from heat, cool and then add the minced beef and remaining ingredients.
Mix lightly but thoroughly and then take little bits of the mixture and make into balls. Lightly press flat to form a disk shape.
Braai slowly over the Bush TV.

Serve with the following sauce....

Curry sauce

1 onion, sliced
15ml sunflower oil (or any cooking oil)
15ml curry powder
15ml flour
250ml heated milk
15ml white vinegar
15ml chutney (if you can't get chutney, a pickle-type relish will do)

Saute onion in heated oil until onion is transparent.
Add curry powder and flour, mix in and cook briefly.
Add the heated milk, vinegar and chutney and simmer for about 15 minutes.



Fillet steak sosaties (Kebabs)
(Makes about 6)

600g fillet steak, cubed
6 lamb's kidneys
12 fresh pickling onions
1 greenpepper, seeded and quartered
6 wooden kebab skewers

Remove membrane from lamb's kidneys and cut the kidneys in half.
Prepare kebabs by adding ingredients to skewers alternating between steak, kidney, onion and greenpepper.
Cook kebabs slowly over the Bush TV for about 15 minutes turning once or twice.
Baste often with the marinade listed below while cooking....

Marinade
30ml (6 tsp) sunflower oil (or any cooking oil)
15ml (3 tsp) fresh lemon juice
garlic, chopped
3ml fresh (or dry) chopped origanum

Mix together all ingredients thoroughly and baste over sosaties continuously while cooking.



Lamb and tomato potjie

6 Tbsp sunflower oil or dripping
1.5 kg lamb on the bone (neck, rib or shin)
4 rashers rindless bacon, sliced in strips
4 medium onions, chopped
2 medium carrots, chopped
3 cloves garlic, crushed
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh origanum
1 tsp paprika
1 tsp ground coriander
½ tsp caraway seeds
1 tsp salt
½ tsp freshly ground black pepper
½ tsp sugar
1 x 410 g can whole tomatoes, chopped
1 ½ cups hot beef stock
8 medium potatoes, peeled, quartered and parboiled

Heat the oil or dripping in a pot, add the meat and brown all over. Add the bacon and fry for 2 minutes. Add the onions, carrots and garlic, and fry until slightly browned. Add the herbs, spices and sugar, and fry for a further 2 minutes. Add the remaining ingredients, except the potatoes, and simmer for 2-3 hours, or until the meat is almost tender. Add the potatoes and simmer for 10 minutes.

Serves 6-8



Pork and lentil Potjie

3 Tbsp sunflower oil
1 kg breast of pork, cut into portions
2 large onions, chopped
2 cloves garlic, crushed
1 stick table celery, chopped
2 tsp salt
½ tsp freshly ground black pepper
1 tsp chopped fresh rosemary
1 bay leaf
2 medium tomatoes, peeled and chopped
3 cups hot beef stock
3 carrots, sliced
250 g smoked sausages
400 g brown lentils, soaked

Heat the oil in a pot, add the meat and brown all over. Add the onions, garlic and celery and fry until soft. Add the remaining ingredients, except the sausages and lentils, cover and simmer for 1 ½ - 2 hours, or until the meat is nearly tender. Pierce the sausages all over to prevent bursting, and add to the pot together with the lentils. Simmer for a further 40 minutes or until the lentils are tender.

Because of high blood pressure I'm not supposed to eat a lot of salt.

How can one make biltong without any salt? Recipes please!

What's the price of biltong in the Kruger Park Shops?

Thanks for many replies...

Biltong without salt I am sure Jazil will know what to do - being the guru of all practical solutions and more...

We never buy biltong in the Park Shops, it's expensive and most of the time commercially packed. We seen ellie and an assortment of buck once displayed in the Skukaza shop, but it was too close to home to eat the animals you are looking at.

I suggest you contact a butcher in Gauteng to make you some special low-salt biltong and ask him to vacuum pack it for you to pick up on your way to Kruger. I suggest this, because I see you are in CT, and without being nasty , you can't get decent biltong in CT.

There are also some biltong places in Witrivier who are not too shabby.

I don't want to buy biltong in a Park Shop, I'm just curious to know the price. No need to buy biltong at all, since a few days a little home biltong maker is with me!

And after have been living quite close to Punda Maria for a couple of years, I'm able to make delicious biltong, even in Cape Town.

But what about saltless biltong...?

Lucky you to have real biltong in CT....

I suggest you try www.biltongmakers.com - there must be a recipe for such a requirement.

Good luck and let us know!

I am an Aussie who recently travelled around SA for a month including some time in the Kruger , Pilanesberg and Drakensberg and must say that the best biltong we had came from Bokkies Bester a professional hunter that has the Biltong Hut in Graskop it left everything else for dead ,runner up would have to be a butchery in Moois river I think. Now back in Oz have to start making my own.
Great country had a ball