During the Korean War, my Grandparents sent my Father a whole salami for Christmas. When it arrived, it was covered in mold...being a city boy...he thought it was not edible and gave it to the "Turks" They proceeded to wipe off the mold and enjoyed a Christmas Gift from my Father !!!!
Basically, mold is just yeast growing at room temperature. Bread yeast is considered "yeast" at a warm body temperature. Everyone should look at the book "the art of natural cheese making" to get over their fear of mold. A diversity of molds and yeasts in our microbiome are just as important as bacteria, to avoid pathogenic yeast infections.
I used to but 2 lb blocks of cheese and by the time I got down to the last 1/4 or so, there would be a little mold around the outside. I heard that it should be tossed out because the mold was probably all throughout the cheese, but I hated to waste it and cut away the mold. Years later I’m fine
Long duration aged meats ALWAYS have mold, that blue cheese flavor soaks into the meat and many people love that flavor. Yes you must cut it off, which causes a lot of waste, which makes the product even more expensive. We all have been domesticated, we need to re-wild ourselves.
Try allowing war klim to sit on the counter at room temp-12 to 24 hours, depending on temp. It will clabber into a beautiful thick yogurt consistency. Scrape cream off for sour cream. Eat the clabber as you would yogurt. OR,ecen better, transfer to pot and heat gently on stove till the curds separate and settle to bottom...around 115°F. Strain curds, add fresh cream and salt and you have fabulous cottage cheese.
In Russia we called it “prostokvasha” or soured milk. One of the kids favorite drinks in kindergarten back before sodas and fake juice took over. From Wiki: Soured milk is commonly made at home or is sold and consumed in Eastern Europe, the Balkans, the Baltic states and Scandinavia.
@@whitehorse1961Im just beginning to try using this clabber as the culture needed to make aged cheeses, instead of buying cheese culture. I like the clabber better than yogurt. It has a better "sour" taste.
Here is another thing you can do with that deadly product. It’s called Ryazhenka. Baked war klim that is fermented. Kind of close to home made yogurt with smooth, creamy texture. You can look up recipes on line, well worth a little extra effort.
I have always been keenly interested in the old ways of doing things, and have made it a point to learn as much as possible. I got onto fermenting about 15 years ago, and while it is an acquired taste, it is worth it to learn to make and enjoy them. One of my favorites is fennel, onions, and carrots. I have made fermented salsa, both the traditional style with tomatoe/peppers/onion and also a cranberry /orange salsa. I don't have a source right now for war klim, but my local grocer sells what I call "war klim light"....whole milk that is low temp pasteurized, that still has the cream layer on top, and works well for making yogurt. I was making kefir (both milk and water) before I moved, let the grains go too long and just haven't gotten back into it. And I make my own wild sourdough starter, that makes the best bread! You are right, we in America are "germophobes" with few people understanding or believing that there really are good bacteria on the earth. I know of a couple of people that use a lot of anti-bacterial products in their homes have trouble making bread. I don't know that this is true, but I have heard it explained there is residue of the anti-bacterial product in the air of their home that still is working to kill all the germs, good and bad. Whatever the case, I think there is a lesson here that salt is needed to prevent the growth of the bad and supports the growth of the good. That's how we are also the "salt of the earth" - our job is to fight evil and support the good.
Happy Chanukah, and Merry Christmas! Nes Gadol Hayah Sham! "A Great Miracle Happened There" in the tiny town of Bethlehem during the birthing of the spring sacrificial lambs, Yeshua Immanuel, G-d's Light was given to the world of man! Baruch Hashem! "Praise His Holy Name!" Be well and be Blessed!
15. What a Magic number. Yud heh. Gosh his design is so perfect. On the open joint side, Rub and coat it with ground paprika. You will be at peace. Happy curing.
We would LOVE to learn to cure meats without all the added junk. We also want to build a smoke house. Thanks for this video! You might have just pushed us into learning with our next deer we get this season
Happy Hanukkah! Over 2000 years ago, a wicked king Antiochus Epiphanes took over God's temple and prevented God's people from worshipping as instructed. Finally, Judah Macabee led a group of men to take back the temple. They restored the temple and rededicated it. "Rededication" in Hebrew is "Hanukkah." This is a great reminder to have zeal for the things of God and to not let unbelievers replace God's set apart ways with Satan's "special days." This is how we end up with Chrisitians celebrating and defending Xmas. Satan came in and slapped a Jesus-looking overlay onto satanic practices. Obey God rather than Man. Saved by grace and running from lawlessness.
I recalled the meat that my parents used to cure in our root cellar and the conditions down there weren’t ideal so we often got mould growing on our preserve meets. The only thing that my parents were careful to do is to not eat anything where the mould had protruded down inside of the meat in an air gap. Yes, air gaps happened and were mistakes.
We love our Brown Swiss rescue cow. That war klim is so much better that anything from the store. The wife has canned 10 gallons in quart jars. You cant tell the difference from that or getting it straight out of her.
My dad told me long ago (he's deceased - at age 90) that his mom would send him to get a ham from the smoke house. It would have mold on it. They just wiped it off. ETA, I'm in my mid 70s now.
sour cream, cottage cheese, yogurt, and cheese in general, all of it was a product that was used after the War-Klim had past its fresh life. Today, the food industry would refuse to even try to make something from such a process if it wasn't already done in the past. As for meat, I haven't gotten into aging meat as of yet, as I don't really have a place for it, but hopefully someday in the future. Also, Merry Christmas!!!
If it wasn't for the art of/passed down (scientific) knowledge of charcuterie, we as a species, would not have lasted this long. There are many yt channels that specialize in charcuterie/ food preservation techniques.
I think back in the day a long time ago,they found salt that had nitrates in it.was it called salt Peter? It cured pork because of the botulism.that’s why pork has chemical nitrates now.
The food industry is still under attack, Salty Cracker lives in the Bay Area, California, and he said California has discovered avian flu in chickens and are destroying them without any evidence, and yesterday I saw the price of eggs had jumped from $4.54 to $6.29 for a dozen large 😡
Shalom brother, I have a question please. What book would you recommend to learn to cure and preserve Meats? Biblically clean of course.😉 Todah Rabah Mishpocah. Shalom shalom. Looking forward to your recommendations. Its a must to have hard copy back ups.👍
Please correct me if im wrong, but unless you have access to buckets and buckets of salt, this method is not sustainable, right? I am genuinely curious; did people back in the day have several barrels of salt at all times?
Depends on how much you preserving. Usually it’s a few tablespoons of salt per pound of meat or about a pound per 25-30 pounds of meat. It’s a good idea to have 50 pounds or so of kosher salt in case power is out for a long time or you loose refrigeration for what ever reason. You can save most of your frozen meats by salting/canning/etc.
Bulk salt is not difficult to find and it's pretty cheap, too. I have to check if pool salt is just pure sodium chloride (which it should be); if it is, we'll be buying that because it's only $7 for a 50# bag :)
Many European countries have cultural identity laws that must be followed to ensure food integrity, identity. i.e. : Italy has Parmigiano Reggiano and Parma Ham. Bleu / roquefort is one of my favorite cheeses. Yes, the "blue" is mold. In a way, I feel sorry for germaphobes, as they may be missing out on some of life's wonderful food experiences.
Outside of experience they missing life skills and survival/self preservation techniques. Preserve your food/preserve your life. Jamon, bleu cheese, parm, country ham, pickled meats, beer, moved armies and raised civilizations. How many wars were won on chicken nuggets and diet soda?
So corned beef in the old days was a hunk of beef rubbed in salt the size of corn then they put it back in the hide and hung it on the ships cabbages stored well on ships this was a poor man’s food but the cornbeef was not red as it is today because of the false salt that are used to keep it red in todays world
During the Korean War, my Grandparents sent my Father a whole salami for Christmas. When it arrived, it was covered in mold...being a city boy...he thought it was not edible and gave it to the "Turks" They proceeded to wipe off the mold and enjoyed a Christmas Gift from my Father !!!!
Oh wow
Basically, mold is just yeast growing at room temperature. Bread yeast is considered "yeast" at a warm body temperature. Everyone should look at the book "the art of natural cheese making" to get over their fear of mold.
A diversity of molds and yeasts in our microbiome are just as important as bacteria, to avoid pathogenic yeast infections.
I used to but 2 lb blocks of cheese and by the time I got down to the last 1/4 or so, there would be a little mold around the outside. I heard that it should be tossed out because the mold was probably all throughout the cheese, but I hated to waste it and cut away the mold. Years later I’m fine
We always cut the mold off of cheese. Actually, I still do.
Long duration aged meats ALWAYS have mold, that blue cheese flavor soaks into the meat and many people love that flavor. Yes you must cut it off, which causes a lot of waste, which makes the product even more expensive. We all have been domesticated, we need to re-wild ourselves.
Or even better, use cider vinegar to kill the mold, since it's good for chickens!
All my dogs get tabelspoon of saurkraut in their daily meals
Mouldy meat, good, mouldy morals bad...life skills! Thanks Zach!
Blessings!
Merry Christmas
God Bless You All
Try allowing war klim to sit on the counter at room temp-12 to 24 hours, depending on temp. It will clabber into a beautiful thick yogurt consistency. Scrape cream off for sour cream. Eat the clabber as you would yogurt. OR,ecen better, transfer to pot and heat gently on stove till the curds separate and settle to bottom...around 115°F. Strain curds, add fresh cream and salt and you have fabulous cottage cheese.
In Russia we called it “prostokvasha” or soured milk. One of the kids favorite drinks in kindergarten back before sodas and fake juice took over.
From Wiki: Soured milk is commonly made at home or is sold and consumed in Eastern Europe, the Balkans, the Baltic states and Scandinavia.
@@whitehorse1961Im just beginning to try using this clabber as the culture needed to make aged cheeses, instead of buying cheese culture. I like the clabber better than yogurt. It has a better "sour" taste.
Here is another thing you can do with that deadly product. It’s called Ryazhenka. Baked war klim that is fermented. Kind of close to home made yogurt with smooth, creamy texture. You can look up recipes on line, well worth a little extra effort.
We just got war klim legalized in LA ⚜️
Really? I didn't know that and I live here in swla. Good news!
Congratulations!
I have always been keenly interested in the old ways of doing things, and have made it a point to learn as much as possible. I got onto fermenting about 15 years ago, and while it is an acquired taste, it is worth it to learn to make and enjoy them. One of my favorites is fennel, onions, and carrots. I have made fermented salsa, both the traditional style with tomatoe/peppers/onion and also a cranberry /orange salsa. I don't have a source right now for war klim, but my local grocer sells what I call "war klim light"....whole milk that is low temp pasteurized, that still has the cream layer on top, and works well for making yogurt. I was making kefir (both milk and water) before I moved, let the grains go too long and just haven't gotten back into it. And I make my own wild sourdough starter, that makes the best bread!
You are right, we in America are "germophobes" with few people understanding or believing that there really are good bacteria on the earth. I know of a couple of people that use a lot of anti-bacterial products in their homes have trouble making bread. I don't know that this is true, but I have heard it explained there is residue of the anti-bacterial product in the air of their home that still is working to kill all the germs, good and bad. Whatever the case, I think there is a lesson here that salt is needed to prevent the growth of the bad and supports the growth of the good. That's how we are also the "salt of the earth" - our job is to fight evil and support the good.
Happy Chanukah, and Merry Christmas!
Nes Gadol Hayah Sham!
"A Great Miracle Happened There" in the tiny town of Bethlehem during the birthing of the spring sacrificial lambs, Yeshua Immanuel, G-d's Light was given to the world of man!
Baruch Hashem!
"Praise His Holy Name!"
Be well and be Blessed!
Shalom, was waiting to see this video.
Folks down home in the Ozarks would just wipe down the moldy hams with vinegar and it was fine
That's what we still do.
I was thinking that vinegar would work. I use it on the cheeses I make if a bit of mold develops on the rind early on.
Country ham🤷♂️
I have used white vinegar to kill and prevent the return of black mold when remodeling a house.
@@PalmettoParatrooper Yeah. Most folks don't realize its acetic acid
You can...like with cheese..take a paper towel damp with white vinegar and wipe off any mold...
15. What a Magic number. Yud heh. Gosh his design is so perfect.
On the open joint side, Rub and coat it with ground paprika. You will be at peace. Happy curing.
The movie Homestead is based on the book and series Black Autumn, co authored by Jeff Kirkham a fellow Green Beret, great book and series.
I’ve had lamb bacon. Good stuff. People will also pay a lot of money for it in the right markets.
You are 100 percent spot on. ! Known this for yrs.
👍 Good infor! Thanks, Zac! Shalom!
Thamnidium molds are a common occurrence in dry aged meat. If the meat has turned rancid, your nose will let you know.
We use the same ingredients in our fermenting cabbage, it's delicious
Shalom brother
We would LOVE to learn to cure meats without all the added junk. We also want to build a smoke house. Thanks for this video! You might have just pushed us into learning with our next deer we get this season
Happy Hanukkah
Happy Hanukkah!
Over 2000 years ago, a wicked king Antiochus Epiphanes took over God's temple and prevented God's people from worshipping as instructed. Finally, Judah Macabee led a group of men to take back the temple. They restored the temple and rededicated it. "Rededication" in Hebrew is "Hanukkah."
This is a great reminder to have zeal for the things of God and to not let unbelievers replace God's set apart ways with Satan's "special days."
This is how we end up with Chrisitians celebrating and defending Xmas. Satan came in and slapped a Jesus-looking overlay onto satanic practices.
Obey God rather than Man. Saved by grace and running from lawlessness.
I recalled the meat that my parents used to cure in our root cellar and the conditions down there weren’t ideal so we often got mould growing on our preserve meets. The only thing that my parents were careful to do is to not eat anything where the mould had protruded down inside of the meat in an air gap. Yes, air gaps happened and were mistakes.
This is awesome be seeing ya'll
We love our Brown Swiss rescue cow. That war klim is so much better that anything from the store. The wife has canned 10 gallons in quart jars. You cant tell the difference from that or getting it straight out of her.
My dad told me long ago (he's deceased - at age 90) that his mom would send him to get a ham from the smoke house. It would have mold on it. They just wiped it off.
ETA, I'm in my mid 70s now.
Thank you
Loved the bear bacon my grandfather made when I was a kid.
I've had bear jerky. It's wonderful!
thanks for the vids always on point!
Homemade wine so superior to anything I have ever purchased.
QUESTION: What's the best salt to use for curing meats like this? Can you use the cheap, iodized, table salt you can buy in bulk at Aldi?
sour cream, cottage cheese, yogurt, and cheese in general, all of it was a product that was used after the War-Klim had past its fresh life. Today, the food industry would refuse to even try to make something from such a process if it wasn't already done in the past.
As for meat, I haven't gotten into aging meat as of yet, as I don't really have a place for it, but hopefully someday in the future.
Also, Merry Christmas!!!
If it wasn't for the art of/passed down (scientific) knowledge of charcuterie, we as a species, would not have lasted this long.
There are many yt channels that specialize in charcuterie/ food preservation techniques.
God bless
I think back in the day a long time ago,they found salt that had nitrates in it.was it called salt Peter? It cured pork because of the botulism.that’s why pork has chemical nitrates now.
I have dairy allergies, but I think war klim would help. The dairy industry in Colorado is being attacked once again.
The food industry is still under attack, Salty Cracker lives in the Bay Area, California, and he said California has discovered avian flu in chickens and are destroying them without any evidence, and yesterday I saw the price of eggs had jumped from $4.54 to $6.29 for a dozen large 😡
Local honey helps reduce allergy symptoms as well
Try getting a2 milk
2 things you can do to help.
1)A2 klim
2)Leave CO.
Did both 4 years ago, worked like a charm.
Life is good is SW MO.
@@Gr8fullyDeadHead
A2 milk is from Jerseys or Gurnseys. (Just a note to Pamela for clarification)
Shalom brother,
I have a question please.
What book would you recommend to learn to cure and preserve Meats? Biblically clean of course.😉
Todah Rabah Mishpocah.
Shalom shalom.
Looking forward to your recommendations. Its a must to have hard copy back ups.👍
Fascinating. Thank you. Moldy meat, yummy!
Where can I get war klim in ma? Anyone know??
Congratulations, you have received the "Don't be a germaphobe" award.
Is it safe to eat that green mold?
Please correct me if im wrong, but unless you have access to buckets and buckets of salt, this method is not sustainable, right?
I am genuinely curious; did people back in the day have several barrels of salt at all times?
Depends on how much you preserving. Usually it’s a few tablespoons of salt per pound of meat or about a pound per 25-30 pounds of meat. It’s a good idea to have 50 pounds or so of kosher salt in case power is out for a long time or you loose refrigeration for what ever reason.
You can save most of your frozen meats by salting/canning/etc.
It's doesn't take much salt. I think I used less than a half gallon on 6 legs.
@@Anamericanhomestead Okay, cool. That gives me a good idea of how much is used.
Bulk salt is not difficult to find and it's pretty cheap, too. I have to check if pool salt is just pure sodium chloride (which it should be); if it is, we'll be buying that because it's only $7 for a 50# bag :)
Many European countries have cultural identity laws that must be followed to ensure food integrity, identity. i.e. : Italy has Parmigiano Reggiano and Parma Ham.
Bleu / roquefort is one of my favorite cheeses. Yes, the "blue"
is mold. In a way, I feel sorry for germaphobes, as they may be missing out on some of life's wonderful food experiences.
Outside of experience they missing life skills and survival/self preservation techniques. Preserve your food/preserve your life. Jamon, bleu cheese, parm, country ham, pickled meats, beer, moved armies and raised civilizations.
How many wars were won on chicken nuggets and diet soda?
How can I tell if it is just mold, or mold with salmonella or some other bad germ?😊
Have some ribs been hanging in my pantry for way over a year. Not my favorite meat, but it's meat.
Ribs from what ? 🤔
So after you treat the meat does it have to be refrigerated?
No, that's the whole point of salt curing and fermenting.
Yall need to season youwr sausage
I know the One who pickled the Beast!
Merry CHRISTmas!
The whole world celebrates Christmas. "The path is narrow to life, few find it"
👍
Cant really say "win".
Says win.
So corned beef in the old days was a hunk of beef rubbed in salt the size of corn then they put it back in the hide and hung it on the ships cabbages stored well on ships this was a poor man’s food but the cornbeef was not red as it is today because of the false salt that are used to keep it red in todays world