Your awesome Brother thank you very much I have to build a small smoker tomorrow I can't wait to get to try some good smoked Salmon and maybe some Moose see ya later we hope you always have a show on preservation of foods the old way🎉🎉🎉🎉
Good video. Would be better if it was titled "meat preservation before refrigeration". These techniques are implemented throughout the world, not just the Amish.
This would have been a MUCH better video if actual Amish people had demonstrated how they do it, instead of some guy reading a script that anyone on the internet can Google up.
Most Amish confirmed members do not want to be on camera. It is considered at least vain and even soul capturing. They have no family pictures in their houses
Salt curing is common, but the meat has to be desalted for most cooking. Too much salt can lead to high blood pressure. Nitrates and nitrites are precursors to some carcinogens. Certainly better than dying from eating spoiled meat, but not recommended today when people live long enough for these chemicals to cause problems. As for sugar curing, sugar is not locally grown and processed, so to the Amish, sugar curing in large quantities represents a cost that has to be paid outside the community as an import.
These methods have been used forever by everyone. The amish around here just buy a freezer and pay a neighbor to keep it at their house. I had a freezer in my pole barn for years. I wouldn't get too impressed if I was you people.
I wish you gave more details about how to do this. Amount of sugar to salt. You just give people ideas but you don’t give any details. Sorry, to me it was kinda useless.😢
I use a 50/50 mix with herbs for my fish, volume of salt/sugar mix equal to meat volume. For dryer product after 3 days I remove meat from mix and do a second cure making meat more like Jerry. Especially Great for salmon/steelhead/trout....Swedish gravlic.
Missing out on high tech must be the pits. Red meat is bad for you. Boy are they missing out on all the great things on this planet. But they are good people and friendly.
Your awesome Brother thank you very much I have to build a small smoker tomorrow I can't wait to get to try some good smoked Salmon and maybe some Moose see ya later we hope you always have a show on preservation of foods the old way🎉🎉🎉🎉
Good video. Would be better if it was titled "meat preservation before refrigeration". These techniques are implemented throughout the world, not just the Amish.
Thank you for sharing this. I am from a poor country without MANNOUBA 😢electricity 😢 🎉
This would have been a MUCH better video if actual Amish people had demonstrated how they do it, instead of some guy reading a script that anyone on the internet can Google up.
Exactly! That's why I clicked on the video. I thought Amish people were in this video teaching us their ways. The whole nine yards. Disappointing.
Utube fb exactly wat they don't want in their lives
Check out Deep South Homestead.
Amish aren't interested in being on camera.
Most Amish confirmed members do not want to be on camera.
It is considered at least vain and even soul capturing.
They have no family pictures in their houses
Wish i knew
Check out Deep South Homestead
Salt curing is common, but the meat has to be desalted for most cooking. Too much salt can lead to high blood pressure. Nitrates and nitrites are precursors to some carcinogens. Certainly better than dying from eating spoiled meat, but not recommended today when people live long enough for these chemicals to cause problems.
As for sugar curing, sugar is not locally grown and processed, so to the Amish, sugar curing in large quantities represents a cost that has to be paid outside the community as an import.
These methods have been used forever by everyone. The amish around here just buy a freezer and pay a neighbor to keep it at their house. I had a freezer in my pole barn for years. I wouldn't get too impressed if I was you people.
I wish you gave more details about how to do this. Amount of sugar to salt. You just give people ideas but you don’t give any details. Sorry, to me it was kinda useless.😢
The Sugar to Salt ratio is four parts Salt to one part Sugar. Brown Sugar is preferable imo.
I use a 50/50 mix with herbs for my fish, volume of salt/sugar mix equal to meat volume. For dryer product after 3 days I remove meat from mix and do a second cure making meat more like Jerry. Especially Great for salmon/steelhead/trout....Swedish gravlic.
This is definitely not Amish.
Why?
Missing out on high tech must be the pits. Red meat is bad for you. Boy are they missing out on all the great things on this planet. But they are good people and friendly.