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@tiffanywake5070 Күн бұрын
Will be trying this with our next cow. We asked for the liver and tallow last cow but they forgot to save it because it doesn’t usually get picked up!
@apinchofpatience 23 сағат бұрын
Hope they get it for you this year! I've had a hard time with that as well, it's at the point where they ask me to show up for the butchering so I can get it before they forget and toss it out into the field 😫 I don't mind tho, I end up getting goodies from more than just my own cow this way.
@RealDallasFed Күн бұрын
Ain't you just adorable. Thanks for the video. I feel like I'm hanging out with my mom, this is nice.
@chaspruitt2610 Күн бұрын
Great video & info, thank you!!
@russellzigler2180 2 күн бұрын
I really enjoy this video I think in the near future. We will have to prepare our meat this way to preserve it for long periods of time. Thank you
@apinchofpatience Күн бұрын
Glad you enjoyed and found the information useful!
@dailyviewstv5323 2 күн бұрын
Not only Egypt and rome, Philippines still preserving meat and fish with salt and hang in sunlight or smoked in 24hours and above..
@HYEpower 2 күн бұрын
This video will save my life is society crashes... now I can preserve the meat
@HarrryClaudeLaBar 3 күн бұрын
YES MORE !
@apinchofpatience 3 күн бұрын
I'm adding new meat preservation to this playlist : kzfaq.info/sun/PLQfezYqINioe8zXLywBPtwN-KDFsrXgAl 😊
@thinkaboutthis572 3 күн бұрын
No flies or gnats or other bugs???....
@apinchofpatience 3 күн бұрын
They can be an issue. Check out the follow-up Q&A for more info on pest control options kzfaq.info/get/bejne/j9yFnbxyxJaqZZs.html
@hannaolsson3445 4 күн бұрын
👍
@carlagarrett8584 4 күн бұрын
did you find it was really salty
@apinchofpatience 4 күн бұрын
It's a little salty, but it wasn't too much for me. If you find it to be salty, you can always soak pieces in cold water for an hour or two to draw the salt out before use.
@hannaolsson3445 4 күн бұрын
👍
@Letnothinggotowaste 4 күн бұрын
Whats temp when she says "hang in a cool plave"?
@apinchofpatience 4 күн бұрын
40-55f is ideal but I've gone up to around 60 just fine in a few cases.
@Cosmickitten2012 4 күн бұрын
This is awesome, thank you so much.
@apinchofpatience 4 күн бұрын
I'm glad you enjoyed it!
@propertycaremaintenance2808 5 күн бұрын
Thank You
@timseguine2 5 күн бұрын
I am a little skeptical of the claim that you need to pay attention to using pure salt, when one of the options you listed was sea salt, which contains among other things significant amounts of calcium chloride and potassium sulfate. Not saying those things are bad. On the contrary, they are fine. Just saying, it makes me think that additives are likely not going to mess much up as long as they are food safe.
@apinchofpatience 4 күн бұрын
Added Iodine and anticaking agents often produce off flavors in the cures and occasionally failed cures. That's why the stress on salt that does not include those things.
@timseguine2 4 күн бұрын
@@apinchofpatience Thanks for the clarification.
@dogboymalone11 5 күн бұрын
...GOOD SHIT. MANY THANKS.
@user-ve5tg2qx7e 5 күн бұрын
Back for more!
@queunlimited4779 6 күн бұрын
Seems like a Sweetie, to me. Presents herself as awefully "nice"
@ryangustafson3521 6 күн бұрын
What about flys
@apinchofpatience 6 күн бұрын
They are an issue, I covered some methods for dealing with flies here kzfaq.info/get/bejne/j9yFnbxyxJaqZZs.html let me know if you still have questions after that 😊
@dteachout147 6 күн бұрын
How would you store it long term?
@apinchofpatience 6 күн бұрын
Just keep it hanging! I went over more detials on ideal storage conditions and other top questions on this video kzfaq.info/get/bejne/j9yFnbxyxJaqZZs.html
@dteachout147 6 күн бұрын
@@apinchofpatience does it have to hang? I can't leave it in a box somewhere with salt?
@apinchofpatience 6 күн бұрын
@dteachout147 that's a different method but yes that's an option, just put an inch of salt in a container, add the meat, cover with salt... it will be more salty and even more dried out with this method, you will need to boil it for use to soften it and to remove excess salt before eating.
@OHTraveler 7 күн бұрын
KZfaq knows I just tossed out two pieces of pork because I don’t have a fridge and pulled this video out of my history. Thank you very much for the video ma’am.
@MicheleMetz-l6j 7 күн бұрын
Can it be in the bone n what if I don't have a way to refrigerated
@apinchofpatience 7 күн бұрын
Bone in is just a little variation, and you don't need the fridge but you do need cool temps, 40-55f is ideal and I achieve this the old fashioned way by starting cures in the fall and winter. I'm going to link my meat curing playlist for you, check out the Q&A and the leg of lamb for sure and anything else that catches your eye 😀 kzfaq.info/sun/PLQfezYqINioe8zXLywBPtwN-KDFsrXgAl
@robertshinazy3055 7 күн бұрын
After salting the meat do you have to refrigerate it. I'm asking because if there's a power outage and the meat in your freezer thaw's out can you still preserve the meat by just salting it?
@apinchofpatience 7 күн бұрын
Hi, sorry that part was confusing, I wanted to say you CAN use the fridge, but you don't need to. You do need cool temps tho which I achieve by doing this seasonally. If you had a summer freezer failure I'd suggest doing something like biltong that will dry quick in the summer heat. I went over this and other top questions in more detail on this follow-up video. kzfaq.info/get/bejne/j9yFnbxyxJaqZZs.html
@sebastianondogaokot9134 7 күн бұрын
Similarly, along the River Nile, in Uganda, we salt and sundry fish. The fish is preserved virtually for ever.
@dannyb3663 7 күн бұрын
is she married?
@iscreamfitness 8 күн бұрын
I seem to use way to much salt
@Maliferous419 8 күн бұрын
Is this pan also a lid for dutch oven?
@apinchofpatience 8 күн бұрын
Not that I know of. My grandma didn't have a ducth oven that went with it, just the griddle.
@scrapperstacker8629 8 күн бұрын
Great video thanks for sharing!
@apinchofpatience 8 күн бұрын
Glad you found it useful!
@kblackfeather 9 күн бұрын
The old ways will always be healthier. My grandmother was Cherokee and she took a piece of pine kindling, piece of fat back and a wooden spoon and with these 3 things she cured my brother of a severe cough he had as a baby. The doctors told my mother since he was only a 2 year old they couldn’t help him. She lit the kindling on fire and held the fatback over it and let it drip in the spoon. He took 1 tsp and his cough was instantly gone
@jamessherburn 9 күн бұрын
01:17 Did she just .... the camera man?
@iwetardid78 9 күн бұрын
Where do you hang it for longer term storage? To cover it with something or can leave it in a container?
@apinchofpatience 9 күн бұрын
I have more detials on ideal storage conditions and other top questions on this video, but let me know if that doesn't answer your questions! kzfaq.info/get/bejne/j9yFnbxyxJaqZZs.html
@mikejustice631 9 күн бұрын
What if you vacuum seal it once cured?
@apinchofpatience 9 күн бұрын
Not recommended, I covered that and other top questions here if interested kzfaq.info/get/bejne/j9yFnbxyxJaqZZs.html
@shawnpatrick4703 10 күн бұрын
My body is not a high school science project.
@apinchofpatience 9 күн бұрын
Yes! I don't want to be a guinea pig in this experiment!
@shawnpatrick4703 10 күн бұрын
Great food channel. ❤
@ChadThundercook 10 күн бұрын
Can you do this with ground beef?
@apinchofpatience 9 күн бұрын
No, this is not suitable for any ground meats.
@ciuntunicolae4739 10 күн бұрын
Did you tried this method with other varieties ?
@apinchofpatience 9 күн бұрын
I've only used this with oysters and wine cap so far personally.
@moonafarms1621 10 күн бұрын
Gosh you're an amazing teacher!! Thank you for all that you do.
@apinchofpatience 9 күн бұрын
Thank you, I'm so glad you are enjoying the channel 😊
@EmeraldsFire 10 күн бұрын
Thank you for using tablespoons for salt!! I don't have a scale - and don't see the point in one when people have gotten along for centuries without it.
@hillbillywisdom777 10 күн бұрын
Most organs are filters, do not eat filters.
@robertmanella528 10 күн бұрын
I grew up in a small farm town and we all did this!!! It really works!!!
@MayerOM09 10 күн бұрын
Any update ( maybe a pic) on your spawn? Amazing that you can make spawn like this...
@apinchofpatience 10 күн бұрын
I've been adding pics here and there to my story hilight on Instagram @coragbowe if you have Instagram, if not I could post a picture and update post here soon as well. 😀 it's still going great, both grain and sawdust spawn.
@MayerOM09 9 күн бұрын
@@apinchofpatience going to follow you on Instagram as well... Love your vids... U r amazing! Keep going! Hope you become one of those millionaire KZfaqr 😉👍
@MayerOM09 6 күн бұрын
@@apinchofpatience I couldn't see in the video, how is your spawn breathing? Did u poke a hole in the cap?
@apinchofpatience 5 күн бұрын
Thank you, I'm so glad you are enjoying the channel! I was just sitting the cap on kindof offset, but now fruit flies are here for the summer so I'm using a cloth napkin and rubber band over top of an old ziplick bag with some holes poked in it to help it not dry out too much and also keep pesky fruit flies out! Very high tech indeed 😂
@christiandeklerk6296 11 күн бұрын
The salt u use does not look like normal salt , did you pulverized it into an powder ?
@apinchofpatience 11 күн бұрын
It is a "velvet grind." I actually don't recommend it, but I bought it in bulk when my regular salt was out of stock. It's great but easy to over salt with. A regular fine grind is best.
@waterboy239 11 күн бұрын
I don't even have a pinch of patience but I finished this video 💪