Bravo...... After many months of watching, I would like to start by saying "thank you" to you and your family for sharing all that you share. For those of us that watch while you folks live the way many of us would like to, thanks for sharing...

Great ideas .. salting meat has been around for 100s of years and could be an invaluable skill for our future

Bravo...... After many months of watching, I would like to start by saying "thank you" to you and your family for sharing all that you share. For those of us that watch while you folks live the way many of us would like to, thanks for sharing... Please know that you have many supporters that appreciate your posts, and normally don't/won't respond. It doesn't mean we're not watching.

Bravo...... After many months of watching, I would like to start by saying "thank you" to you and your family for sharing all that you share. For those of us that watch while you folks live the way many of us would like to, thanks for sharing... Please know that you have many supporters that appreciate your posts, and normally don't/won't respond. It doesn't mean we're not watching. Also, please keep the information coming and God bless you all. Thanks again for all the wonderful information you continue to provide as you honestly go through the learning phases. Best, NB.

You DO know, that people used to build deep ice houses...where they stored up large blocks of ice they harvested off lakes during winter for use in an ice refrigerator year round...(oops, that me more my time, not yours...LOL) Pulling your leg there a bit...........but knowing you and yours...it wouldn't surprise me to see you'uns build that too one day and video it!!!!!! Heee-heeee

Really enjoying your videos keep up the great work!

I wish I could do that. Homesteading looks so fun. It is like living a vacation.

love your hurricane lantern. beautiful. what a pleasant kitchen.

Thank You brother!! Ive been meaning to study this, I plan on preserving our deer next year in this manner!

I really enjoyed your videos. I subscribed. I now live in Portland, OR for several years but grew up in New York City. I have a standard property lot with a ranch style home. (Good for older folk.) To cut down on areas of my property lawn care. I covered the ground with weed matting and I will be buying galvanized 8 foot long tubs for growing. I am doing a few projects on my home. On my patio I am will be growing basil, thyme, etc in rain cutters to expand my planting area. On the part of my backyard I will be growing strawberries as you have done also in rain cutters. My backyard is bisected by my family room which is an addition added on by the previous owners. On one side of the backyard is my entertaining area, the other side is where I will be doing all the planting. I was thinking of putting in barrels made with non-bpa grade plastics. I am considering putting electric and water out to the barrels also. I want to put submersible pumps in the barrels to insure that everything gets watered even when I am lazy. I need to find moisture sensors so that the pump doesn't over water the plants. I've been researching techniques for a while now. Like I said I like and appreciate your video channel. I just started on your videos so I will be busy for awhile.

Great channel I love the videos keep them coming!!

I really appreciate your instructions on this, it will help me to get this started at my home.

Good on you brother I am learning as yourself. I hope that some of the young will get interested. good luck and enjoy the finished.

re: Propylene glycol in the store bought salt: Propylene glycol is also used as an anti-freeze in heating systems. It's basically a non-toxic version of the ethylene glycol you use in your car. But being rated "non-toxic" doesn't mean we should eat it.... it just means it probably won't kill ya. Interestingly it's also the fluid used in e-cigs.

really enjoy your videos

Where the molecule comes from doesn't matter as much as what the end molecule does. If you don't like petroleum products don't eat any artificial flavoring. Sometimes you can find them in natural foods too. Petroleum derived flavors are everywhere

Hey there, awesome Video. I am a butcher by trade and live in Switzerland, we never learnt about curing with natural nitrate, cos the industry didnt want us to. This video is very helpful. Thanks therefore. Subscribed!!!

great video loving these meat curing vidoes

If your Mrs has wire cooling racks for baking you should put those in the bottom of your pans. It will keep the meat up out of the juice to help keep it drier as it cures. Instead of the sugar, could you use honey for the sweetener?

Great content and information thankyou off grid in Oklahoma Mt Momma

Would like to see where you are placing them while salt/draining daily, as well as see you drain them, and resalt them. Going to go look for your celery into powder video.

You should do a video on how to make beef Bacon!

Good luck with the results. Really like your kitchen, did you guys make the counter area just behind you in this video? thanks for sharing...

Very educational, thank you!

Before I came to Torah I use to own a deli had to drop it for obvious reasons. Well anyway I use to make my own pastrami that morton product you are using is amazing! Home made pastrami is out of this world! Great video.

I would love to see a video on using this cured meat, is there a specific way you prepare it for meals or any particular recipes you frequent?

Mercola's advice is good.

Wow never new that about Morton's...i know there's a lot of perservites in food so sad, like your videos came across em last nite wanna learn more about preserving meats...how long can you store the meats that way... thanks so much for sharing

Very good information thank you for sharing sir

I have been pickling my own sausage recipe...How i make enough that is it consumed in a week or to so i just refrigerate what i make...What i am trying to find out is if i wanted to preserve my sausage long term in pickling brine would i have to pressure can or could i get by with just a water bath i have looked all through the nchfp site and can't find anything so i thought i would ask here and see if you have tried or heard what process i would have to use...Thanks I love your videos so helpful for my own homestead

the only use for morton salt is ice removal, the idea that salt is bad for blood pressure comes from the use of processed salt that has be heated to the point that all the hydrates have been removed, this causes dehydration and raises blood pressure.

Great vid. Found out for drying meat, dried meat capacolla is like pastrami. Was amazed that a YT cook vid mentioned that pastrami is just air dried "corned beef." So many different ways to cure the meat, then air dry, and all is good. Best salt is sea salt, no white man salt with chlorine bleach + iodine. Morton salts, majority come from Lake Bonneville (where I took an 18 wheel load back to Minneapolis for soft water pellets). Salt Lake is mining and heavy metals in the water. Not good. So real sea salt is free on man toxics.

Hello I'm a new follower on your channel and been watching all of the videos. I have a question on the celery powder how much do you us on curing meats?

Curious. Because of the antibacterial properties of honey, how do you think it would do instead of granular sugar on your meat?

So you're not going to add the typical Capicola seasonings? Thanks

Did you dehydrate the celery first, before grinding it into a powder?

wow incredible price on the salt! what about using Pink Salt? Dr.Mercola sells pink salt too but that would be more costly of course :)

How about making some Lutefisk, very old way of saving fish for the winter

Zach, where do you think Petroleum Jelly comes from?

I've seen some recipes that don't use celery or curing salt. They use wine and i was wondering if that is a preservation method you'd recommend.

Hey Zachary, where do y'all get your salt.

How would these techniques vary if you were looking to preserve fish?

question abut salt curing. i am going too be moving off grid. i was going to buy salt. I was wanting too know is there a way to clean salt after you use it like cook it or do something too save money

I'm currently in the process of finding local, edible plants that will be acceptable substitutes for the Essential Oils I'm currently in love with. (same company as y'all) When I watched you Salami video it got me to wondering if there are woodlands plants high in Nitrates. Yup...there are! Chickweed! I'm still looking for a percentage but it looks like it could be a viable alternative if one didn't have Celery because Cattle reports speak of possible Nitrate poisoning if cattle eat too much chickweed, although such an incident would have to occur after a cow eating kilos of the stuff. So, I'm thinking there's a good possibility of gathering, drying and pulverizing chickweed to do the same job as celery in meat preservation. If anyone has any further information on this, I'd love to hear.

What about drying, like jerky!??

Have you thought of making a "root celler"? That's what our great-grandparents and their forebears used before refrigeration, but you know that.

do You only rub the celery powder on the meat one time or do add more each day during the 14 day cure ?

What about pressing the meat wrapped on cheese cloth to help it dispense more water.

So if yiu are off grid in summer and you bag a deer and don't have ice or a refrig.. what do you do for that initial 14 days when you have it salted heavily drawing the water out?

how long it take for the slary to turn into nitrate ?

Besides celery what salt do you use

I have purchased Instacure#2 for my beef but it states to use only one teaspoon for 5 lbs of meat. If you "resalt" each day won't that introduce too much sodium nitrite and nitrate? They do caution that that can be dangerous. Or do you just use pure salt after the first use of salt/instacure#2? Also is celery SEED powder the same a celery powder as far as containing the sodium nitrites?

can we do it without ice in a village without electricity? how did people get ice back in the day

How much Celery Powder for Making Dehydrated Jerky Per Pound? If you use a Marinade..

sorry. kept getting an error saying comment didn't post. Apologies....

Just curious is there a reason you dont use pork?

What do you do for fun on Shabbat with your children? A lot of free events here on on Shabbat and obviously we can’t go. So I’m asking you for ideas. I have a 2 and 4 year old.

instead of using sugar can you go with the more healthier choice of using honey?

Do u make beef summer sausage?

It is also what antifreeze for your car is.

where are you?

Just out of curiosity, why don't you do pork?

You should also try making Deer "HAM" you just do it same as pork but twice as good !!!

How can I do the celery powder? Thank you.

anyone in west Tennessee homesteading, I am currently looking for a piece of land.

Hmm. Understanding aquariums.. ammonia is bad. Nitrites are bad. Nitrates are tolerable to a certain amount. I would think then something with nitrites would be worse.. not a natural source of nitrates

So you can't use Morgan salt out of the store.

they use propaline glycol in vape juice. and in the air in hospitals to purify it. I don't know how harmful it is. most people don't kuz it hasent been tested for long exposure like cigs or other things yet we are using it everywhere.

It saudi petroleum and it is yummy👒

N oil does not come from fossils.. God Bless

I like your video bro but "natural nitrates" = chemical preservatives

Turn off auto focus.

Simple rule of thumb... Do the exact opposite of what the government says

We don't eat pork of any kind either.

Why not just freeze the venison? Preserve pork. Unless all you do is hunt.

enjoyed your video's but you ought to let your wife do more because I think she has a nice way of speaking which is very relaxing and people tend to take more information on board. Maggs

Salt = natural nitrate

Bravo...... After many months of watching, I would like to start by saying "thank you" to you and your family for sharing all that you share. For those of us that watch while you folks live the way many of us would like to, thanks for sharing...

Bravo...... After many months of watching, I would like to start by saying "thank you" to you and your family for sharing all that you share. For those of us that watch while you folks live the way many of us would like to, thanks for sharing... Please know that you have many supporters that appreciate your posts, and normally don't/won't respond. It doesn't mean we're not watching.

Bravo...... After many months of watching, I would like to start by saying "thank you" to you and your family for sharing all that you share. For those of us that watch while you folks live the way many of us would like to, thanks for sharing... Please know that you have many supporters that appreciate your posts, and normally don't/won't respond. It doesn't mean we're not watching. Also, please keep the information coming and God bless you all. Thanks again for all the wonderful information you continue to provide as you honestly go through the learning phases. Best, NB.