It's mind-blowing how complete Ridgedale is when it comes to different animals, vegetables and trees that you grow. From what I've seen, it is risky to do many different things at once, because the added complexity easily can get overwhelming. Great to see it work out for you! For how long has Ridgedale been a thing?
It's interesting what you say about _complexity_ (I would call it diversity) versus _risk._ In fact, I would say the exact opposite is true -- in any business enterprise, the fewer revenue streams available, the _higher_ the risk! A highly-diversified farm like Ridgedale can probably afford to have several enterprises perform poorly or even fail outright in any given year as a result of bad weather, disease outbreaks, market changes, etc. and still survive financially based on income from _other_ enterprises, whereas a farm that depends on revenue from a single type of crop, for example, could be completely wiped out. It is diversity that makes the business resilient, even if it does make the overall management more complex.
Hi Richard, the only reason as far as I know to add nitrate to hams is to keep the colour pink. Botulism occurs only anearobically, which is virtually impossible in ham or bacon. in salami it is a risk I admit. However, your time hypothisis is not correct. I have 3 organic food shops here in belgium where we only sell salamis without nitrates, from belgium, spain and italy. the belgians are scared and give a used by date of 3 months. the italians and spanish know that if its fermented there is zero problem, and they give over a year. and its allowed by the EU. So obviously zero danger. By al means promote no nitrates, but for the right safety reasons. Cleaniliness is important in meat procesing, but more important is not leaving any air holes in your salami, and fermenting it (above all). Dont fuss over ham and bacon. Groeten
The smoking process provides an anaerobic environment that is also many times held at the prefect temperature for it to grow! Also the only part of the meat that is exposed to oxygen after the animal is slaughtered is the first quarter inch of the outside! The inside is where the problem grows if not dealt with! As far as not fussing over ham, I can testify from personal experience and over 2 weeks in the hospital that HAM can most certainly harbor Botulism if not cured properly!
Good morning, it's 7:20am here in Ottawa Canada. I was just watching Swedish Homestead an he was talking about your new book. I though I would come by and see what it is you do. So I thought this video was a good starting point. 🙂 ✌🏼️ 🇨🇦 Have a wonderful day.
Richard, in a future video I'd love to hear your thoughts on using plastic packaging for your meats. Do you see any realistic alternatives to plastic packaging for your farm? Thanks for considering.
I have heard that you can use ground celery seed as a natural substitute, along with sea salt, if I'm not mistaken. What are your comments on this? Also, unless I missed it, when is the latest book coming out. I am going to treat myself this Christmas/birthday this years. Thank you. God Bless!!!
@@Jj-gi2uv I am aware of this, as I have been making smoked meats for quite some time, and many many years before that with my father, without the chemical poisons. My question was about celery seed and the content within, that supposedly can be used as a curing agent / substitute for the nitrates, as it contains, as I understand, natural qualities similar to the chemical poisons. The nitrates are used also because they preserve the color. I am far from being an expert, and do not claim to be, hence I look to others who may have more experience and knowledge than I, and welcome all expert advice. I'd rather eat a cooked, and not so rosy colored kielbasa than to feed my family and friends the poison, even though the food police claim that certain levels are safe. Thank you for your input.
Its biochemically the same just from a different source. No better or no worse depending on your viewpoint. However, its a different thing to consume vegetables high in natural nitrates celery, spinach beetroot etc and adding nitrates to meat.
What logic do you use regarding % brine and time in cure? Is it a 'x days per y kg of meat at z% salt brine' -- those hams were pretty large. I'm trying to figure out how to tell how long to leave in brine - so they're fully cured but not over done!
The US CDC reports an average of 24 cases of food borne botulism and 3 deaths each year. With a population of 327 million people, botulism is not especially a problem in the US.
i am curently using curing salt to which i just learned its nitrate. my point of making my own sandwich meat is to eat something healthy away from chemicals. is there a way to get your recipe? i only make small batches of ham 2.5lb my recipe called for 1/2 tsp of curing salt 3tsp of salt then i added brown sugar how can i change this recipe so i can discard curing salt?
True according to US trading standards, Bacon is a proprietary name , and cannot be used unless strict anti disease controls are used (Botulism).@@brittneyrosselle4754
Do you have to do a brine for hams, or can you use the same dry rub process you use for bacon? I haven’t done hams yet but when I buy my next butchered pigs from a friend this fall, I was planning on doing my own hams this time, not just the bacon, which I’ve been doing for a while now.
Your information is incorrect! Nitrates ARE NOT Carcinogens! Nitrosamines are carcinogens, these are formed when you cook at to high of a temperature and is only an issue if the nitrates are actually present in the product when you cook it! The only meat product that is generally cooked at even close to a temperature high enough to do that is bacon! Since a product when properly cured has little or no nitrate left in it even this is an issue that has been BLOWEN all out or rational proportion! If you are one of the people that has a fear of Nitrosamines, then cook you bacon low and slow and you will not have an issue! Just for the record, you own body MAKES Nitrates in fact you get more nitrate from you own saliva every day than you will get from eating pounds of cured meats a week! There are more nitrates in most dark green vegetables than there are in properly cured meat products!!!!! In the process of curing the meat the nitrates break down into Nitric Oxide Gas! The same thing that it does in your body by the way and in your body it is NECESSARY for a healthy circulatory system! This is off gassed slowly during the cure and there is little if any Nitrate remaining in the meat!~
Why is your face in every video? Can't you do some videos only your voice and more landscape and shit? Or wider angle like Charles Dowding, it's annoying when 2/3 of the video is just a close up of your face. No offence.
![[TH] 2024 PMGC League | Survival Stage วันที่ 1 | PUBG MOBILE Global Championship](http://i.ytimg.com/vi/FVFT-PFwU80/mqdefault.jpg)
Finally! A video without curing with nitrates. So hard to find. Some ppl don’t want it so this video is gelpful
I'm back again, your channel always has something new and interesting going on. Your a gifted man of many talents
I've been making no nitrate/nitrite bacon for ages and I'm still here to tell the tale...
Hi! Any recipes you could share please? Thank you!
It's mind-blowing how complete Ridgedale is when it comes to different animals, vegetables and trees that you grow. From what I've seen, it is risky to do many different things at once, because the added complexity easily can get overwhelming. Great to see it work out for you! For how long has Ridgedale been a thing?
It's interesting what you say about _complexity_ (I would call it diversity) versus _risk._ In fact, I would say the exact opposite is true -- in any business enterprise, the fewer revenue streams available, the _higher_ the risk! A highly-diversified farm like Ridgedale can probably afford to have several enterprises perform poorly or even fail outright in any given year as a result of bad weather, disease outbreaks, market changes, etc. and still survive financially based on income from _other_ enterprises, whereas a farm that depends on revenue from a single type of crop, for example, could be completely wiped out. It is diversity that makes the business resilient, even if it does make the overall management more complex.
I agree with you and am looking for alternative nitrate curing, however, both nitrate and smoking are known carcinogens!
Hi Richard, the only reason as far as I know to add nitrate to hams is to keep the colour pink. Botulism occurs only anearobically, which is virtually impossible in ham or bacon. in salami it is a risk I admit. However, your time hypothisis is not correct. I have 3 organic food shops here in belgium where we only sell salamis without nitrates, from belgium, spain and italy. the belgians are scared and give a used by date of 3 months. the italians and spanish know that if its fermented there is zero problem, and they give over a year. and its allowed by the EU. So obviously zero danger. By al means promote no nitrates, but for the right safety reasons. Cleaniliness is important in meat procesing, but more important is not leaving any air holes in your salami, and fermenting it (above all). Dont fuss over ham and bacon. Groeten
Do yo have a "at home" recipe to cure ham?
The smoking process provides an anaerobic environment that is also many times held at the prefect temperature for it to grow! Also the only part of the meat that is exposed to oxygen after the animal is slaughtered is the first quarter inch of the outside! The inside is where the problem grows if not dealt with! As far as not fussing over ham, I can testify from personal experience and over 2 weeks in the hospital that HAM can most certainly harbor Botulism if not cured properly!
Great video, always nice to see the process to cure and preserve meat.
Good taste for music lol. About to cure some black pig ham here in southern Brazil, thanks for the advise!
Good idea with the bags.
Good morning, it's 7:20am here in Ottawa Canada. I was just watching Swedish Homestead an he was talking about your new book. I though I would come by and see what it is you do. So I thought this video was a good starting point. 🙂 ✌🏼️ 🇨🇦 Have a wonderful day.
You are the best - very talented man.
You put out so much information, it just amazes me.Thank you!!
Thank you Richard /tip hat.
Thanks! This is so important because of the link with bowel cancer.
Love the videos. Any book updates? Can't wait!
Richard, in a future video I'd love to hear your thoughts on using plastic packaging for your meats. Do you see any realistic alternatives to plastic packaging for your farm? Thanks for considering.
How long is a short term?
I have heard that you can use ground celery seed as a natural substitute, along with sea salt, if I'm not mistaken. What are your comments on this?
Also, unless I missed it, when is the latest book coming out. I am going to treat myself this Christmas/birthday this years.
Thank you.
God Bless!!!
@@Jj-gi2uv I am aware of this, as I have been making smoked meats for quite some time, and many many years before that with my father, without the chemical poisons. My question was about celery seed and the content within, that supposedly can be used as a curing agent / substitute for the nitrates, as it contains, as I understand, natural qualities similar to the chemical poisons. The nitrates are used also because they preserve the color. I am far from being an expert, and do not claim to be, hence I look to others who may have more experience and knowledge than I, and welcome all expert advice. I'd rather eat a cooked, and not so rosy colored kielbasa than to feed my family and friends the poison, even though the food police claim that certain levels are safe.
Thank you for your input.
@@davewygonowski984 Yes. Organic Celery juice or celery powder can be substituted for commercial nitrate/nitrite curing.
Its biochemically the same just from a different source. No better or no worse depending on your viewpoint. However, its a different thing to consume vegetables high in natural nitrates celery, spinach beetroot etc and adding nitrates to meat.
Is there a place I can find the recipe?
Good video, thanks 👍🏻
What logic do you use regarding % brine and time in cure? Is it a 'x days per y kg of meat at z% salt brine' -- those hams were pretty large. I'm trying to figure out how to tell how long to leave in brine - so they're fully cured but not over done!
What do you mean by the short term storage?
I’ll use nitrates…. Nitrites… we ain’t dumb… may need to keep stored for longer…. Smoke up.. shrink wrap keep what ya do longer👍😉..
Why did you throw out the fluid from the packaging and not dump into the bin just curious?
So, you freeze the finished ham?
Appreciate all your videos very informative. Would like to know what kind an where you get the green fence around your market garden
The US CDC reports an average of 24 cases of food borne botulism and 3 deaths each year. With a population of 327 million people, botulism is not especially a problem in the US.
That is entirely due to proper food processing! With out it you would have a massive increase in cases!!!
i am curently using curing salt to which i just learned its nitrate. my point of making my own sandwich meat is to eat something healthy away from chemicals. is there a way to get your recipe? i only make small batches of ham 2.5lb my recipe called for 1/2 tsp of curing salt 3tsp of salt then i added brown sugar how can i change this recipe so i can discard curing salt?
When I was asked what music made me think of farming animals in Sweden, I immediately said ... REGGAE!
how long do you smoke your hands for
Dumb question: the plastic bags that the hams were initially stored in----could those be cleaned and re-used?
What's the ratio of salt to meat?
Interesting thing; in the States you are not allowed to call it bacon unless you use Nitrates.
No Nitrates no trading across state line either.
Definitely not true, you can buy nitrate free bacon, sausage, ham, lunch meats, etc at the grocery store
True according to US trading standards, Bacon is a proprietary name , and cannot be used unless strict anti disease controls are used (Botulism).@@brittneyrosselle4754
Do you have to do a brine for hams, or can you use the same dry rub process you use for bacon? I haven’t done hams yet but when I buy my next butchered pigs from a friend this fall, I was planning on doing my own hams this time, not just the bacon, which I’ve been doing for a while now.
brine gets into the meat and preserves it better. you can put it in water to reduce salt content before cooking later
Where’s the ham bone?
Hi, what is the heritage pig breed called?
Brian, i think?
Linderod I think.
Still on your fast? Noticed the shortness of breath :)
The video is very interesting but you should improve the audio.
Where is the smoke video. Or. What temp how long
Me again ... the 1st 🤣🤣😍😍
Är du svensk?
Låter något sydafrikansk, kanske södra England. Det är troligtvis en intressant historia om varför han bestämde sig att odla i Sverige.
@@goldenspore vore kul att veta varför just Sverige. Han har säkert någon "connection" till sverige. Säkert släktingar
Ludvig , Richard is from UK. Wife is Swedish.
Pork an abomination
Very bad audio
Your information is incorrect! Nitrates ARE NOT Carcinogens! Nitrosamines are carcinogens, these are formed when you cook at to high of a temperature and is only an issue if the nitrates are actually present in the product when you cook it! The only meat product that is generally cooked at even close to a temperature high enough to do that is bacon! Since a product when properly cured has little or no nitrate left in it even this is an issue that has been BLOWEN all out or rational proportion! If you are one of the people that has a fear of Nitrosamines, then cook you bacon low and slow and you will not have an issue! Just for the record, you own body MAKES Nitrates in fact you get more nitrate from you own saliva every day than you will get from eating pounds of cured meats a week! There are more nitrates in most dark green vegetables than there are in properly cured meat products!!!!! In the process of curing the meat the nitrates break down into Nitric Oxide Gas! The same thing that it does in your body by the way and in your body it is NECESSARY for a healthy circulatory system! This is off gassed slowly during the cure and there is little if any Nitrate remaining in the meat!~
Why is your face in every video? Can't you do some videos only your voice and more landscape and shit? Or wider angle like Charles Dowding, it's annoying when 2/3 of the video is just a close up of your face. No offence.