I finally get to enjoy boerewors again
There’s something about a proper braai that you can’t explain. Unless you’ve stood there, turning a coil slowly over the fire while talking nonsense with your mates, you don’t quite get it. Boerewors isn’t just sausage.
It’s ritual.
Bringing Sausage Traditions Home Read More »
When I first moved to New Zealand, one thing surprised me. I didn’t realise how much I’d miss boerewors. Back home, boerewors were something I took for granted (just like Biltong but that’s a story for another day). We enjoyed them at every Braai because they were part of our tradition as a family and
Why Choosing Your Own Ingredients Changes Everything Read More »
If you’ve ever made a batch that came out perfectly…
And then struggled to repeat it exactly the same way the next time…
You’ve discovered something important.
The Art Of Sausage Making Read More »
Your Sausage Isn’t Failing Because Of The Recipe. Why Your Sausage Doesn’t Snap
The Best Way To Ruin A Good Sausage Read More »
Kia ora, I’m glad you’ve stopped by. Today I want to share my passion for making biltong at home. If you’ve tasted biltong before, you already know why it’s so popular. It’s rich, satisfying, and makes a perfect snack. If you’ve never tried making it yourself, this guide is here to help you begin. I’ll
Beginner’s Guide: How to Make Biltong at Home in New Zealand Read More »
I have always loved food that carries a story. For me, biltong is one of those foods. It’s not only a snack, but a tradition, a reminder of gatherings, and a taste that connects us to something simple yet meaningful. Over time, I realised that buying biltong from shops didn’t always give me the same
Why a Biltong Chamber is the Best Investment for Biltong Lovers Read More »
I remember when I first started making biltong at home, I thought it would be as simple as seasoning the meat and waiting for it to dry. But, like many others, I quickly found there were a few challenges along the way. Some batches came out too tough, others were too salty, and sometimes I
Troubleshooting Biltong: Common Problems and How to Fix Them Read More »
Did you know that the humble biltong slicer has its roots in a completely different tool?It all started in England, where cast iron and die-cast aluminium bean slicers were used in kitchens to slice runner beans before freezing or pickling. These early hand-cranked devices—like the one made by Armstrong & Co in the 1930s—were simple,
The Global Origins of the Biltong Slicer – Now Reimagined by Kalahari Khabu Read More »
When it comes to making authentic biltong, one detail stands out above the rest: yellow fat. South Africans know it well, and expats around the world—from the UK to New Zealand, Australia, Canada, Argentina, Dubai, and even Texas in the USA—still ask their butchers for it. What Is Yellow Fat? Yellow fat is a natural
Yellow Fat vs White Fat – Why Grass-Fed Beef Makes the Best Biltong Read More »
The journey to creating exceptional biltong begins long before the spices are mixed or the drying begins. At Kalahari Khabu, we have spent decades perfecting the art of biltong preparation, and we can confidently say that selecting the right biltong meat is perhaps the most crucial step in the entire process.What Is Beef Biltong? Before
Choosing The Right Meat: Best Cuts For Perfect Biltong Read More »
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