วีดีโอ

Whats cooking?

LP iz Tuzle bih i Nebraske 😃

How does it not grow any mold though??

Painful to watch

I paid $120 for a 12kg leg

How long will that last vacuum sealed?

actually if ur making rolled pancetta, ur gonna wanna use cure #2

its pancetta in italy

that said, i also dont use instacure with whole muscle.

that bit about instacure #2 is a little misleading. if the meat has been dry hanging for over 30 days, then all the nitrates and nitrites have converted into something else which is safe to eat and can be cooked. the danger part is when u cook it before the 30 days are up and there is still nitrates and nitrites in the meat. its similar for instacure #1 but instead of 30 days, its 24 hours. so if ur looking to smoke sausages, make sure to wait 24 hours after adding the insta#1 cure before starting to smoke. also something else, dont eat anything that has insta#1 before 24 hours(i kno i kinda already said that lol) and dont eat anything with insta#2 before 30 days, even if its lost enough weight.

some people use cosher salt, you use sea salt. what is your opinion?

May I have your recipe please?

have you tried it with kosher salt?

Bravo majstore

What kind of pump are you using?

Definitely your of polish decent , American l take it👍. I'm polish in Australia at this very moment I'm smoking Topside beef in large strip pieces. 120kilos 3 -4 days smoking but a stone filtered fire in my tin shed

Looks great!

Jedem ja New York strip svaki dan na posao

Love to have one, but they are pretty expensive.

Vrhunski napravljeno....

Do you have a link for the dryer vent box? I can't find one like that, thanks!

Yummy

There are 2 versions one is PP and it is floating lid tank where an air-tight seal is achieved by applying oil around the floating lid and the other one is a PZ air cap tank like in the video. We have something similar to PP (but from a different company) because of less maintenance and component count so fewer things can go wrong.

Je l mozete reci koje je dimenzije? Sirina, visina, dubina? Pozdrav

Dobro vece Koja je dimenzija susara? Pozdrav

What diameter of pipe should be used? Is 4 inch large enough?

Can appreciate all of your concerns for sanitary work space. Is your basement work shop / work bench as sanitary as the process that you are trying to teach to us???

How do you air dry meat in hotter countries though? and smoking as well my smoker before starting is at 30 degrees , like the outside temperature.

if you Let it Dry all the way you can Grade it on pasta With a Yolk

Don't pesty animals try to get to the meat?

Thank you very much for your very clear information

Stop rubbing your meat and get on with it!

Best way to celebrate 🎉

Does it work for beer as well ?

Great Information I do Have a Question I Built and Meat curing Box out of a refrigerator and I have controllers to manage the humidity 80 and temp 50F I started with 3 Pork loins and a pancetta I have a small fan also I seem to have a lot of white with Dark Green Mold growing all over everything that's in the Chamber mor then I would expect I guess is my concern. There are no bad smells, I did take them out washed them with white Vinegar and I am just don't know if there's an issue Boy any Thoughts would be very much appreciated! Really enjoy your Video's Thanks for all that you do Truly John

Have been watching your videos, learning alot. Cant thank you enough. Much appreciation

The cure is really because you will be holding it in the "danger zone" of food temps while smoking. This is because under 40F it will not absorb smoke well, and above 150F fat will begin to render. Bacteria multiplies exponentially in this temp range, which is why the cure is an important part of the process. Traditionally, the salt amount negated this bacterial growth- but the salt amount makes the product almost inedible until soaked and rinsed.

What is the best temperature to keep you meat at?

As soon as you said ply wood with silicone and then stain.... But put in a filter for the smoke. Then the temp/ humidity probe is on the inside. When you opened the door and your temperature probe fell it really sums it up for me. You said it right there at the end... Build it right. Cute drawings but in practice this isnt the smoker for me. Ill stick with my tried and true methods and not this overpriced chemical box

Hi, so you have the meat fresh, then smoke then salt and hang? And how cool are you keeping the meat at for hanging?

you have it hanging on racks in your shed. How do you keep the flies from getting to the meat? Does the salt make them not want to get on the meat or is it because you are up north and it is cold. I am in texas and it is never cold long enough to get rid of the flies.

Saw this video on my feed! What is your smoke house made from? Ceder? Really thinking about making one. Nice set up!

The quality of the lumber is really based upon the type you are buying as well as what you are willing to pay, nothing more, nothing less. The cheaper the plywood.......the more defects & problems. Tongue and groove would be a better option than plywood, mainly because of the glue used in plywood. If using plywood and I could afford the outrageous stuff, I would go with the hardwood types. Just one man's opinion....nothing special.

solana Nin hahaha ovaj put radio i Grdović nisu u backgroundu :) ,thx for video

How come the humidity dries the slanina? Do you use a dehumidifier afterwards? I did all the steps except the last curing one with the humidity and it came out chewy. Wondering if this last step is what makes it melt in your mouth tender? Cheers brother 🍻

the silver skin is called fascia... its the membrane that can be tuff or rubbery

How much meat do you eat....lol You must sell some, that's a lot of eating.

You think $2.99 is high wait till 2024 it is $5.20 per pound