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Thank You Sir. Excellent video.
This looks great, I can’t wait to make it. And, I must say, you have beautiful hands!
So delicious. Very interesting how canning techniques vary from place to place. Ive never seen lids and fasteners like that before. Thankyou
Thank you for this recipe. I can't wait to try this one. 👍
👍👍👍from Denmark
Great content. Thank you😊
Great video. Thank you. Will give this a try
Great channel
The meat pack in this case is pork.Can I do similar with venison liver and meat, but using pork or beef fat for the fat portion?
Are the generally "spreadable" in consistency? and so when in casing and then fried, would they burst?
looks nice, will this work with lamb?
New
Lol, this is great, but it's also one of the most German videos I've ever seen. I was expecting a speed square to come out at some point.
Thank You Sir. Excellent video.
This looks great, I can’t wait to make it. And, I must say, you have beautiful hands!
So delicious. Very interesting how canning techniques vary from place to place. Ive never seen lids and fasteners like that before. Thankyou
Thank you for this recipe. I can't wait to try this one. 👍
👍👍👍from Denmark
Great content. Thank you😊
Great video. Thank you. Will give this a try
Great channel
The meat pack in this case is pork.
Can I do similar with venison liver and meat, but using pork or beef fat for the fat portion?
Are the generally "spreadable" in consistency? and so when in casing and then fried, would they burst?
looks nice, will this work with lamb?
New
Lol, this is great, but it's also one of the most German videos I've ever seen. I was expecting a speed square to come out at some point.