How to Make Ham with One Ingredient (Ukrainian Shinka/Ham Recipe)

[@johngrant1337]

looked great thanks

[@_Merica_USA]

What a great recipe and video! 👍

[@88Yuriy]

Тепер хочу шинки=))) Дякую за відео, подивився і ніби відчув запах і смак. Знімайте далі. Будь ласка, зніміть відео про кишку/кров'янку.

[@craigkrajewski8772]

Looks really good great job

[@mamagoonzsquad3907]

Оце то шынка 👌

[@Texas83]

Great video need to come up with some sauce and some dry rub keep up the awesome video can wait to see ur sauna done

[@mcbobly]

Awesome recipe, love pork tenderloin.

[@Johnny-yn6jh]

Outstanding as always.

[@palletwizard]

That’s looks just like Simeon’s house! I can’t wait to make my own Shinka! Yum

[@Xpyburnt_ndz]

CHOMP guys!!! Those came out FANTASTIC!!!

[@fredericrike5974]

Good to see you more on the set, Bogdan! Jenna carries it well, and Momma G obviously did not neglect her kitchen experience! In some of your "copious free time", next trip to Goonzland, look up Anne of All Trades- her farm is in Tennessee and she has some things to say about farm fresh butter you will truly enjoy! Next time I see pork loins on sale, I have a plan........FR

[@whyzeep3778]

Great stuff! The next episode is the bread recipe👍

[@markepurkiss17]

Great video. 🍖👍

[@MarioBrandt78]

When you are talking about german, you may mean "Schinken". In your case it could be a "Kochschinken" - cooked ham. It looks like it. And also it is likely done like you did it. The other way of making it is "Rauchschinken" - smoked ham. It's ham only smoked and let it hang for a while. The color is much more red and the taste much more of a smoke flavour. Best known as black forest ham.

[@davidedwards7408]

The color change: Salt penetration deep into the meat from your 2 day dry brine. That is how every piece of meat should be treated. It will change all your favorites from magic to magical.

[@ulfjohansson680]

Den såg verkligen god ut skinkan ska göra den nån gång Brödet såg gott ut ser fram mot mer filmer🥩🍞

[@robertirsai820]

We have this in hungary and its called shonka...question. What wood flavor did you use in the smoker or did you not use any? And just charcoal?

[@FatFingerFoods]

I use oak pellets but with pork really you can use anything. Cherry would probably be an interesting flavor as well.

[@robertirsai820]

@@FatFingerFoods thank you going to make it in a few days

[@busarob3679]

Why do you rinse them off after marinating? The first time after you pull them out of the fridge!

[@FatFingerFoods]

Hey! There is usually alot of excess salt specifically on the outside of the meat. If you wash it off then you can be sure you won't have super splotchy salty places on the meat once it dries a bit in the smoker.

[@jesperwall839]

Almost the same name as in Swedish. Skinka 👍😂

[@seng628]

Recipe great job.

[@jemg2002]

I'll bet that shinka would taste great with some DANG SAUCE.