I don't show boobs, I don't tell people how to get rich quick, I don't speak trash about politicians and I don't tell others that their way of life is stupid and mine is the best. Because of that my content is garbage 🤣🤣🤣🤣. And garbage does not deserve to be promoted 😉. I love you brother - stay strong in the face of life's trials. Have a blessed day.

thanks

it is but that's why it needs to stay and age for a long as you feel its right

Thank you, much appreciated

Thank you very much

@@markbuker5 Thank you for the time and feedback. we all live in a very new and very fast changing world,where attention is the new currency and because of that attention span suffers in many. It will be an adaptation curve and I hope we won't lose to much in the process as Information (of any kind) is crucial but bite size nuggets of data ANRE never enough if you want the full picture. I do what I can here, it's a passion project that makes me 0 money for my effort, so I can't dedicate more then what I'm already giving it, trying to explain to everyone what's already in the material. Thanks again for your comment and time. Have a great week 😊

@@dani35qc25 thanks for the time and interest. Q 1 - the optimal humidity to keep meat for long term is 80 to 90% - that's what you find in dedicated walk in fridges used in the industry. That's also the average humidity of a "meat cave" used to cure special meats like Jason, Choppa etc. Most refrigerators, when actively used i.e opened and closed everyday reach 70 to 85 % humidity so you can use that as well especially if your making this for yourself and not for retail(different rules in n different countries for this). Q2 The vacuum sealed method is my no1 to. You don't need to soak and remove salt before use - the high salinity in the meat will help it stay preserves for longer. Soaking it prior to vacuuming would Introduce the risk of some water born pathogen getting in your meat. Not that your water is bad but you don't F..ck around with meat preservation 😅. Hope this helps 👍👋

@@jeffchapman8992 much appreciated and I'm very happy to hear it was of use. Have a great week.

@@dollarbill683 yes , it should be done that way. This ads an extra layer of protection, flavour and safety to the meat. Thanks for the time and Interest 🙂

@@HomevertHomesteader I smoked it and it is looking great.

@@dollarbill683 😍

@@steezykenz466 thank you very much 👍

But if you change the water 3 times its fart free ;)

thank you - much appreciated

thanks for spotting that - sometimes I mess up 😬

@@HomevertHomesteader No worries my friend. We all do ☺️

Yes I always use my own culture to renew the next - unless something happens and I cross-contaminate it with something and a pink mold grows on it - then I do it all from scratch.

True, I have access to analytics and I see clearly that any video I make about being more self sufficient and self reliant gets flagged and barely reaches a handful of people - "the soros" agenda wants us to eat bugs, owns nothing and be happy as slaves, so all info that goes against that agenda gets berried. Many more need to do what I and a few others do - share good, safe and useful practices with which a person can be free from the system. Alas, if we all do whatever we can they will never win - praying for the best future and working for it. Take care and have a blessed week.

If kept in a reasonably cool , out of direct sulight place about 2 to 3 months, if smoked then vacuumed about 6 months and if frozen, more then a year.

I'm happy to know there are many like minded people out there - food is essential. Thanks for watching

😍

Have you ever used that?

@@HomevertHomesteader not for curring. There's several types, there's usually a torn bag on the pallet so you can see what you're getting. Some is palletized so I stay clear of that. Seems like 50lb was about $5 last time I bought a bad. A bag lasts a long time so it's probably more now

Usefully info - thank you. I keep mine in the panty and even after 2 years its still good, clear and punchy. Freezer space is a premium here.

Great advice - thank you my preferred wood is fruit tree wood, apple and cherry primarily as I have pruning from the orchard

My pleasure

It is my pleasure - thank you for the kind words and for the time to watch and comment All the best

Thank you for your message Sugar is a key preservative - it helps a lot even if you pressure can them. I myself use the minimum amount of sugar in all my recipes because I come from a family where many are diabetics so I do everything in my power to limit sugar - BUT preserving food is no joke and sugar is essential when were not using vinegar or salt brine to preserve food. Alternatively I would use more ripe tomatoes( half green half ripe) and cut the sugar in half as the ripe ones will have fructose and be better then refined sugar. That being said - maybe someone can drop a comment and tell us if they do it with no sugar and have success - I only share what I know with a huge emphasis on food safety.

thank you

It's my absolute please - thank you for taking the time to reach out. All the best :)

you got me ;) Thanks for taking the time to message me - all the best :)

Much appreciated - thank you