Sniffie

Front wheel bearings: 2 off 7149787 (32 mm X 20 mm x 7 mm).

You are craving a fresh challenge and longing some uncluttered trails, but you can not stand the stuff some race organizers call single track..... Which is actually nothing more than unimproved cattle paths. More than that you are tired of warm drinks and cold faces at water points. Spring is upon us, so how about doing an event well outside the big smoke to kickstart your season? 2 River MTB Challenge is the race for you! At least 30 Km of hand crafted single track on the banks of the Vals- and Vaalriver, comparable with the garden of Eden on day 1 of Berg and Bush. Come and enjoy some fast flowing and easy going trails at the race with the warm country hospitality, where we won't treat you as a number. River crossings, purpose built bridges and some fast drops and corners are part and parcel of this exciting track. The race with a difference forms part of the 2 River Festival.​ http://www.2riverfestival.co.za/ Pre entries at http://www.entrytime.co.za Entries also on race day. Why not make a weekend of it? For more info call Jan at 0833291007.

+1.If you have good cardiovascular fitness from cycling it is very easy to overdo running and pick up injuries. It is exactly what happened to me.

See what I highlighted above. I had the exact same scenario. Diagnosed meniscus tear. Better check it out before the tear gets worse. If small it could easily be repaired. Go see an orthopedic surgeon, he will do a scope to confirm whether or not it is a meniscus problem.

Two years.

While talking coconut oil, slight hijack, has any one else noticed the coconut oil getting softer by the day? Spring must be around the corner! Can't wait. Although there seems to be another cold front heading our way over the weekend. We have a training camp planned at Fouriesburg. I'ts gonna be a cold one!

I got a few friends together and did a bulk order (25l) earlier this year. Shipment included it worked out at under R80.00 per liter for the organic virgin (not the odourless type). I like the taste of coconut. They do have a minimum value to qualify as bulk order. Best to contact them and get the details.http://www.credeoils.../bulk-oils.html

Just beware of some cheap brands they maybe hydrogenated or partially hydrogenated and thus contain trans fatty acids. Very bad.

Look for organic virgin.http://www.credeoils.com/

I think you are missing the point... The fact that 7000 people have done the epic or thousands have climbed Kilimanjaro should not make it less special for you the individual. I still think it is one magical and special event to take part in and hopefully complete. It may not be special for anyone else, but who cares if it is special to you. I would love to do both, even if it is not special for anyone else.

JC you can try the following: High performance institute of sport at PUK Potchefstroom Campus.http://www.nwu.ac.za/p-hpi/index.html Top athletes from around the world base themselves at Potch and make use of this world class facility. (This was the base for the 2010 world cup winning Spanish side) They do all kinds of cycling performance tests. Contact details are on their website.

Why do you wanna replace them after 8 or 9 times? I remove my chain at least once a week. I do between 150 to 250 km per week on my mtb. I also remove the chain when the bike is traveling on the back of my car to races or mtb weekends. That means I remove the chain at least 30 times during the life of the chain. I only replace the SRAM link when I replace the chain. It never came lose or break during a race or ride. Shimano chain SRAM link no problems also. Been doing it this way for 3 years.

Test-it 9 Urinalysis test strips. Test for ketosis, glucose and a lot of other stuff in urine. You can pm @flexia. She is on this thread as well.

Why did you drop him on your uni-cycle? I would have sommer dropped him on the tar.

Welcome back tombeej! Thought you had gone awol.

Peanut butter has nothing unique to offer nutrition wise. Furthermore it has a number of possible negative side effects:http://www.marksdailyapple.com/how-bad-is-peanut-butter-really/ Rather cut it from your diet at once and if you still feel the need make yourself some mac nut butter. You can do a search for the recipe on this thread (thanks tombeej ) or you can google for a recipe.

Glad to see this thread back on track! Almost got derailed by a "mine is better than yours" attitude.

+1000!Very good advice.

@htone UR to kind. Biltong once sliced, vacuum packed and frozen like those, are not at their best any more. My wife thought she would do me a favor by slicing it before freezing. If you have to freeze biltong rather vacuum it whole and then freeze. When will you be in Pta? I will be there this coming Saturday and Sunday for a birthday celebration.

I have used salpeter a lot on biltong in the past, in recent times I have left it out. I have noticed the white powdery deposit sometimes on biltong made with or without salpter. My explanation is that it is the (excess) salt crystallising on the outside of the meat as it gets drier. I cannot think that the minute amount of salpetre (10 g on 10 kg of biltong) can leave a white deposit. Salpteter does give the billies a nice red color though.

I think with regards to the availability of grassfed and organic beef and mutton in Gauteng, Dave Tapson is our man. Dave if you could please help us out with some info?

Sorry for the abrupt reply to your post but I had to run. I will try to explain myself better. First off all, rightly or wrongly, the SA meat consumer prefers white fat. This has been proven years ago, by research done by the red meat producers organization (RPO) of SA. Secondly all I tried to say with my post with regards to fat color and marbling is that it is not only the production system that determines color and marbling. As you yourself pointed out that genetics also has a role to play. And in my humble opinion the biggest role. A jersey will have yellow fat regardless of wether she has been fattened up in a commercial feedlot or on the green rolling hills of Natal. Agreed it might be a darker hue of yellow if she was grass fed. To say that all grass fed cattle will have yellow fat is also not true. Green pastures in Natal will have a lot more carotene than pastures in the Freestate or Kalahari. The same breed of cattle, but from different feedlots might also have different fat color depending on the energy component used in the ration of the feedlots. A feedlot in Gauteng or Mpumalanga which uses yellow maize as energy might produce fat that has a slightly more yellow tinge to it than a feedlot using dried distillers grain for example. Slight marbling makes any cut of meat more attractive since it is softer. The bigger stud farmers who are the producers of bulls and semen for the commercial cattle producers use marbling and whiteness of fat as selection criteria. (off course there are lots and lots of other criteria)

Color of fat and marbling is more a function of the breed than it is of the type of production system.

Hi everyone With regards to home made biltong here is my 2c worth. First thanks to tombeej for a detailed document, certainly very helpful for first timers. I know there has been a biltong thread on the hub, not sure how much of it remained after the crash. One of my earliest childhood memories is helping my parents during winter time making our own biltong. Once a year we slaughtered one of our own cattle and cut our own steaks and made boerewors and biltong. A few other times per year the odd blessbuck, springbuck or black wildebeest were also processed into biltong. When you live up in the highveld with its cold and dry winters a biltong drier is really not necessary. You can hang the biltong in any cool well ventilated place like a carport or garage or even under the southern overhang of your home's roof. Even if ventilation is a problem, a small fan will provide adequate air flow. One of the most functional driers I have ever seen, have been made from the carcass of an old fridge. A hole cut in the top for an extractor fan and one in the bottom where a spiral type stove plate with its temperature control have been installed. I think enough has been said about the quality of the meat, but I can add some of my own thoughts. I am going to switch to a bit of Afrikaans here: Ons het nooit van sirloin van die bees biltong gesny nie slegs uit die boud, maar ek kan my voorstel dat sirloin lieflike biltonge oplewer. (As jy slegs 1 of 2 maal per jaar bees slag word die rugstring eerder in T bone steaks gesaag.) Uit die wild wat ons bewerk, word die sirloin heel uitgehaal en as steak gaar gemaak, of in 3 of 4 lang biltonge gesny. Dit staan dan bekend as 'garingbiltong'. Die fillet maak die sagste biltong denkbaar en ons het dit 'ouma se biltong' genoem. Aan die buitekant van die beesboud sit twee duidelikke spiere wat met bietjie moeite heel op die nate uitgesny kan word. Die een spier is mooi rond en die ander amper reghoekig. Uit die ronde spier sny jy die 'predikantsbiltong', en uit die reghoekige spier die 'regte biltong'. Die Jersey ras maak die lekkerste beesbiltong. Iemand het 'n foto hier opgelaai van 'n stuk sirloin met so stuk bottergeel vet aan. So moet biltongvleis mos lyk! Ek is redelik seker dis van 'n Jersey of miskien Ayrshire afkomstig. Here is my mother's biltong recipe: (The original was for 100 ponds of meat!) For ease of use I have rewritten it for 10 kg of meat. 100 to 200 g coarse sea salt. 50 g brown sugar 10 g bicarbonate of soda or 10 g saltpetre 10 ml black pepper 50 g whole coriander seed Brown or white vinegar Lightly roast the coriander seed under the grill. It will turn light brown and release its flavors. Using a mortar an pestle or a food processor grind it till it looks something like coarsely ground pepper. If you want you can now use a sieve to remove the coarse bits. Mix the salt coriander and other spices together. Spread a layer of your salt and spice mix on the bottom of your plastic biltong container. Next lay a single layer of biltong on top. Spread another layer salt and spice mix. Shake a few drops of vinegar over. Repeat this process. You will have to guess how much spice and salt mix each layer of meat must receive. After about 10 to 12 hours, using your hands, turn and mix the biltong. After another 12 hours it is ready to hang. Comments: 1. Salt. 100 to 200 g If your biltong is very thick (50 mm or more, use more salt in the region of 200 g) Fattier biltong also requires more salt than leaner biltong. 2. Sugar. Supposed to help with tenderness of the meat as well as moisture retainment. 3. Bicarbonate of soda or saltpetre. (Preservative, can be left out if you do not live at the coast.) 4. Coriander and biltong for me is a must. Few people don't like the taste, so could also be left out. (Coriander seed should not be confused with the fresh coriander leaves. For me the taste of the fresh leaves is just plain disgusting) Happy biltong making!