Bundles
Entrepreneur Starter Bundle
- Dry 25kg a load. 12 to 15kg of finished biltong every three to four days.
- Cut it 2mm to 18mm. One dial on the Heritage Slicer, every piece the same.
- Smalls in a day. Trays of snapsticks, leaves and nuggets in about 24 hours.
What's in the bundle
KK25 Biltong ChamberDries up to 25kg of wet meat a load$1,995sold separately2
Heritage Biltong SlicerCuts finished slabs from 2mm to 18mm$299.95sold separately
Original price was: $2,294.95.$2,095.00Current price is: $2,095.00.
- We make biltong too, with this exact kit
- Setup support and a recipe guide included
- 12-month warranty on both machines
Free NZ
shipping
12-month
warranty
Setup support
included
This bundle pairs the Kalahari Khabu KK25 biltong chamber with the Heritage Biltong Slicer. The KK25 dries up to 25kg of wet meat a load into 12 to 15kg of finished biltong. The Heritage Slicer cuts the finished slabs from 2mm to 18mm thick. It suits small producers and serious home makers in New Zealand.
Everyone in your house wants it cut differently. Someone wants it shaved so thin you can see through it. Someone else reckons anything under a centimetre is a waste of good beef. And the shop version is always cut the way the shop felt like cutting it, at a price that makes you put it back.
The KK25 sorts out how much you can make. The Heritage Slicer sorts out how it gets cut.
| 1 × | KK25 Biltong Chamber. Dries up to 25kg of wet meat a load. |
| 1 × | Heritage Biltong Slicer. Cuts finished slabs from 2mm to 18mm. |
| Blade fitted, hood, guide block and cleaning cloth with the slicer |
KK25 Biltong Chamber
| Brand | Kalahari Khabu |
|---|---|
| Model | KK25 |
| Product type | Commercial biltong chamber, biltong dryer |
| Capacity | 20 to 25kg wet meat, approximately 12 to 15kg finished biltong |
| Slab cycle | 72 to 96 hours |
| Smalls | Up to 10kg every 24 hours |
| Slice thickness in | 20mm or thinner |
| Control | Digital |
| Power | 750W |
| Voltage | 220V single phase |
| Housing | 0.8mm SUS304 stainless steel |
| Trays, handle, locks | SUS304 stainless steel |
| Volumetric weight | 55kg |
| Warranty | 1 year |
Heritage Biltong Slicer
| Brand | Kalahari Khabu |
|---|---|
| Product type | Hand operated biltong slicer |
| Cut range | 2mm to 18mm |
| Feed opening | Takes slabs up to 70mm wide |
| Blade | Precision hardened steel |
| Safety | Protective hood cover |
| Mounting | Table clamp |
| Included | Cleaning cloth |
| Warranty | 1 year |
Shipping. Free shipping New Zealand wide on the bundle. Stock is on hand in our Matakana warehouse. The KK25 is a 55kg volumetric item, so we get in touch within one working day to plan the safest way to ship it.
Warranty. One year on the working parts of both machines. Email us and we send the replacement part out to you.
Returns. Fourteen days on non defective returns, less a 10% cancellation fee. The chamber is heavy, so message us on WhatsApp with any questions before you order.
Support. Tap the WhatsApp icon or email info@kalahari.nz.
Watch it work
Proven kit we use every day
25kg a load
12 to 15kg finished every batch
2mm to 18mm
One dial on the Heritage Slicer
Smalls in a day
Trays turn in about 24 hours
Standard socket
750W on 220V single phase
What each tool does
Two machines. One job each.
KK25 Biltong Chamber
Dries up to 25kg of wet meat a load, coming out at roughly 12 to 15kg of finished biltong in 72 to 96 hours. Switch to trays and it dries up to 10kg of smalls every 24 hours.
Digital control holds the temperature and airflow inside the sealed stainless chamber whatever the weather is doing, which is what stops a batch case hardening.
Heritage Biltong Slicer
Cuts the finished slabs from 2mm to 18mm on one dial. The feed takes slabs up to 70mm wide, the precision hardened steel blade sits under a protective hood, and the clamp holds it to any table up to 45mm thick.
Every piece the same thickness, a batch done in a few minutes, and your wrist still works afterwards.
Expert advice: we make biltong with the same kit. Not sure the KK25 is the right size for you? Talk to Warren before you order.
Why this pair
Everyone in your house wants it cut differently
The KK25 sorts out how much you can make. The Heritage Slicer sorts out how it gets cut.
One dial, 2mm to 18mm
Some people want it shaved fine. Some want a chunk to work on. Set the dial and everyone in the house gets it the way they like it, which is more than the shop will ever do.
Heritage Slicer: 2mm to 18mm, feed opening takes slabs up to 70mm wide.
Enough to stop rationing it
A small batch is gone in two days and you end up hiding some at the back of the cupboard. Load 25kg of wet meat and you take off around 12kg finished. That lasts.
KK25: 20 to 25kg wet meat a load, 72 to 96 hours.
Never bin a batch again
Case hardening is the one that gets you. The outside dries shut, the middle stays wet, and good beef is wasted. This chamber holds its own temperature and airflow whatever the weather is doing, so the drying stays slow and even. Biltong wants air, not heat.
Digital control, sealed stainless chamber.
Smalls come off in a day
Slabs take three to four days, which is fine until you run out midweek. Fill the trays with snapsticks, leaves, nuggets and wagon wheels and they are ready in about 24 hours, while the slabs are still hanging.
KK25 trays: up to 10kg every 24 hours.
That fishing weekend stops going to waste
Snapper, kahawai, marlin and bluefin all dry beautifully. So do kumara chips, green beans and the apricots going soft on the bench. Same cabinet, different setting.
One chamber for biltong, wors, fish, fruit and veg.
Hand slicing dried meat is hard work
Dried meat does not give the way fresh meat does, and by the fifth slab you feel it in your wrist. The slicer clamps to the table and gets through a batch in a few minutes, with every piece the same thickness.
Precision hardened steel blade, table clamp.
Fingers stay where they are
A hood covers the blade. It matters when the kids want to help, and it matters more at the end of a long day when you stop paying attention.
Protective hood cover.
Nice enough to leave on the bench
Gear that lives in a cupboard gets used twice a year. This is stainless steel and wipes down with the cloth that comes with it, so it stays out where you will actually use it.
Stainless steel, cleaning cloth included.
What's your flavour?
A quick guide to what comes out of this chamber
Biltong
Silverside or topside, sliced with the grain at 20mm or thinner, hung on the hooks and left alone for a few days. Proper beef biltong, for a lot less than the shop charges. Venison works too if you like it stronger.
Biltong smalls
Snapsticks, leaves, nuggets and wagon wheels come off the trays in about 24 hours. This is the stuff that moves fastest if you are selling.
Droëwors
Spiced sausage dried until it snaps when you bend it. Because it hangs, it stays round instead of going flat on one side the way it does on a tray.
Dried fish
Snapper, kahawai, marlin and bluefin all dry well. So a good fishing weekend does not sit in the freezer going to waste. It comes up the track with you instead.
Jerky
Sliced thin, spiced how you like it, dried until it is chewy rather than brittle.
Which one should you get?
Three bundles, three different jobs
The plain version. If it is for your family and your mates, the KK16 bundle is plenty and you will not regret spending less. Move up to the KK25 when you are making biltong for people who are paying you for it.
From people who make biltong with our kit
The community has spoken
Owners of the chamber and the slicer, in their own words.
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Questions people ask
Before you buy
20mm or thinner. Thicker than that and the air cannot move through the load, so you end up with dry outsides and wet middles.
72 to 96 hours for slabs. Smalls on the trays come off in about 24 hours. Thinner cuts are quicker, and how dry you like it is up to you. Squeeze it, you will know.
2mm at the finest, 18mm at the thickest, and everything in between. The feed takes slabs up to 70mm wide.
Yes. Same chamber, different schedule. You will need a grinder and casings to make the wors, which are sold separately.
It is built for biltong slabs up to 70mm wide. Wors is a different shape, and most people cut that by hand.
The chamber is built for it. Legally you need a registered food control plan or a national programme through MPI first, and that includes market stalls.
No. 750W on 220V single phase, the same as a normal wall socket.
One year on the working parts. Email us and we send the replacement part out to you.
Fourteen days on non defective returns, less a 10% cancellation fee. The chamber is heavy, so message us on WhatsApp with any questions before you order.
Ready to make it your way?
Chamber and slicer, shipped free, with a 12-month warranty on both. $2,095 for the pair.
Entrepreneur Starter Bundle
$2,095 · Free NZ shipping