grandma showed me how to keep meat out of the fridge all year round! like in the village!

For 10 years I have been preparing meat in a jar according to this recipe. I keep it in the basement out of the fridge all year round. You can take meat from a jar with you anywhere, on a picnic or wintering. You always have lunch ready.

[@southernbellebornnbred7811]

Great grandma was doing this, over 100 years ago! She also said "every ailment and disease is caused from the gut. Constipation causes more illnesses than any germ ever will" She was right about EVERYTHING!!! She and her family lived thru the Spanish flu, And they traveled across the country in a covered wagon , in a wagon train. She was born in 1875. Had her last baby, while picking cotton, in the field, in 1925. She had her, cleaned herself and baby up, put the baby in her apron and went back to picking cotton !!!! Amazing woman. On Fridays, She would cook a big, fried chicken dinner with all the fixings. She would set it all on the table and cover it with a cloth tablecloth. She never refrigerated that meal. All of us kids running in and out, she said it was silly to put it up. We ate thru the weekend, from that table. Being sure to keep everything covered back up. She said "it's not temperature, it's insects that land on your food that contaminate it". About 2 years ago, there was a big news story about temperature versus insects, making people sick with food poisoning. It was INSECTS. She was right about everything. We never got sick from eating what she cooked. She was an amazing and super smart woman. She never used harsh chemicals on floors or bathtubs, she always used fresh lemon juice, or vinegar, with a little baking soda. Made everything squeaky clean and sparkling. She died from old age at 107 years old. 1982. She said she was ready to meet the Good Lord, went to bed and told everybody where she was going. The next morning, she was gone.

[@hildarodriguez5597]

Oh what an amazing story gave me goosebumps you know your beautiful great grandma is in Heaven with our Father awaiting you all, much much love, what a wonderful true story, may Our Lord bless you all, thank you for sharing your amazing Grandma🙏❤️🙏

[@appeal2real]

Beautiful story. Amen. 😊

[@missymama6492]

Amazing and treasured story of your great Gramma.

[@chainsawsandgenerators9952]

Sounds like we had the same grandma, I remember being under 10 in the 80's filling a glass of raw milk from a used glass gallon maynase jar. I'm learning now, how unessery a refrigerator is, it's nice to have but way over used.

[@lachatnoir1127]

Wow how amazing and what an amazing women. Thank you for sharing.

[@anthonygilvin8000]

I am watching from the USA. I am in a state called Kentucky. My mother is from our Eastern Kentucky Mountains. A small village called Booneville KY. When she was a little girl, the only food that was available was the food that her family raised and stored for the seasons. I learned how to preserve food just like you. I love everything about cooking. I don't even mind the clean up. I enjoy your recipes.

[@garrykennedy5484]

That's awesome man! I want to do this as well. The way things are right now, it's a great time to learn and practice this method of meat preservation. Especially since I'm on the carnivore diet.

[@user-gv9tr2nl4s]

Упраина Николаев,Спасибо все нравится

[@Weshcubb]

I did not expect the top comment to be from a fellow Kentucky fella lol

[@rza221]

What is the lard substitute for preserving beef? I don’t eat pork.

[@garrykennedy5484]

@@rza221 Tallow

[@bog11gie]

Howdy from Louisburg Kansas USA. It's not the people that have problems with each other, It's all the dam leaders. A hand full of men who control whether we live in peace or die in War. Having typed that. I wouuld like to say thank you for your time to make this video. God bless you for sharing this with the world. Very nice method, I will give it a go. We used to only canned vegetables from our garden. We never canned meat. Thanks again !!!

[@Awebreeze-zm3st]

I agree. We can learn so much from one another. Distance makes no difference, people can connect graciously with each other.

[@andrewbatts7678]

My great grandmother did something similar as she grew up without refrigeration. She also fermented a lot of vegetables and never refrigerated any of it. It would stay fresh for a few years. In fact when she died we cleaned out the basement and found her jarred food it was all dusty and no one would touch it as we had no clue how old it was, but I took it home and within 6 months I had eaten it all! It was all fresh and delicious, no botchulism. And I'm sure it was about 3 years old as she had been too sick to can anything for a few years, growing up her canning food was my favorite food so I was not gonna pass up one more opportunity to connect with her😢

[@jesseherbert2585]

Nice! I ferment a lot myself (sour kraut, kombucha, kefir, yogurt) and have pressure cooked a lot of deer bones. While some may find fault with a water boiling canning method (when not pressurized) because it doesn't kill botulism spores, this method is excellent to know about because in fact even If botulism developes, you can destroy the toxin by cooking, as long as you know to so that when you open the jars (just in case). Not all food born toxins are destroyed by cooking, but the fat on top here is superb in terms of sealing out the nasty's. As long as a mild seal remains on the jar lid, the fat itself usually won't mold or go rancid. I might leave less air space than this shows to have less oxygen react with the fat, but it is likely a minor issue. Great stuff, this old tradition!

[@IreneWY]

Canned and preserved foods, if sterilised and stored properly can easily last for years and years. I don't have a pantry, cause I'd love to do some preserving myself. I do a lot of fermenting in small batches though.

[@mistermoo7602]

You took a chance, but what an incredible gift you gave yourself. On top of that, you made sure her efforts didn't go to waste. This is such a beautiful story.

[@camatis9661]

Were you able to get her recipes on how to preserve vegetables and meat?

[@winterblue5219]

Northern Nevada, US here. I do a lot of canning - meat, veggies, fruit, everything. This recipe looks like water bath canning. I’m going to try this recipe just for the taste! Thanks very much. The old ways are coming back and it’s a good thing. We all need to know how to take care of ourselves and our families.

[@obsidianjane4413]

Its potting, not canning.

[@gailcurl8663]

@@obsidianjane4413 Who Cares?? You type of people are SO Sensitive. Grow-Up!!

[@avnhealth]

@@obsidianjane4413 I didn't know what it was called but that word, potting, reminds me of what my Ukranian Grandmother would call it. Thanks!

[@goodcitizen3780]

​@@obsidianjane4413 Why is this not canning? It is canning potted meat. Canning uses a lid to create a seal. Potting uses lard to create a seal. This does both. I think it is both but ultimately it is canned under a sealed lid after pasteurization.

[@obsidianjane4413]

@@goodcitizen3780 Because canning and potting are two separate things. If she were canning, this would be a fail because she leaves gunk on the neck of the jar and those are not home canning lids. The only reason why this is not (completely) unsafe is because she pots them with a layer of fat.

[@innagoncharova5402]

Спасибо за рецепт и особенно за субтитры 🤗 всё очень круто 👍 я из России!!! Всем Мира и Добра 🙏🙏🙏

[@josealvarado1060]

Saludos desde Guatemala

[@ang8925]

Very good video! The old ways are the best ways! ❤ From Texas, U.S.A

[@Oli-jm9fc]

Thank you so much for teaching these techniques, I have the feeling that we will need it in he future. People have become much too dependent, when economy crashes they won't even know how to bake an egg, let alone preserve food and think long term. Greetings from Belgium.

[@heriquissonmartins8321]

Hi! I'm from the interior of São Paulo Brazil! Seeing this technique reminded me of my childhood! My grandmother used to love pork and put it in large cans in the pig's own fat to preserve...Congratulations for the video and thank you for the wisdom you give us...God bless!

[@annfarmer9704]

Thank you for sharing that. It is so important that we share the processes that our grandparents used.... We need to preserve this knowledge. Our future generations just may need this knowledge more than they think they do. Your recipe looked delicious! I can't wait to make this! Thank you All the best to you & yours Ann

[@smas3256]

Future generations will be eating Crickets already in some organic energy drinks., and eating fake meat.

[@annfarmer9704]

@@smas3256 truth. It just makes me so sad that there is so much knowledge we lose and it's in the name of "progress"

[@avnhealth]

@@annfarmer9704 That is so true. This knowledge is treasure and needs to be treated as such. I'm so grateful to all those sharing freely for those of us who are ready to listen. 🙏

[@DKiley100]

I'm in Roanoke, Virginia, USA. I agree. It's so wonderful to see and learn from each other all around the world. These old traditions are priceless. Let's keep learning from one another. 🦋🌻

[@stanley1554]

🇷🇺 🇷🇸 ☦

[@michaelrose1069]

Dante Virginia here nice video

[@susanbrown2578]

Hey! Family is from Pulaski!

[@DKiley100]

@@susanbrown2578 Hi neighbor!

[@amaliacooper2839]

Thank you for teaching this. Love from Ohio United States.

[@eringrey9297]

These are the things our kids should be taught in school. My daughter’s geometry class won’t give her any lifelong lessons to help her survive and succeed. Thank you for sharing this - Illinois 🇺🇸

[@TheOriginalFSword]

Actually it will. However, I agree that these kind of lessons should also be taught.

[@Swearengen1980]

@@TheOriginalFSword Yeah I fail to see how anyone could think this should be taught in geometry. It wouldn't have sounded so stupid if she'd said, "Why don't they bring back Home Ec and teach lessons like this?" However, even then, I'm going to counter with: It's not the school's job to teach our kid's survival skills. It's the schools job to teach the kids Geometry, which absolutely has a real world function in life. It's more telling that she thinks lessons like this should be taught by the school and not by HER. Stop shirking your parental skills onto the school and do it yourself. I teach my daughter how to hunt, how to prep and can vegetables for the year, etc. Should I ask the school to teach her how to hunt, too? No, that's absurd, because it's my job. Let's look at it more practically: Schools don't even teach kids how how our government works, 3 branches of government, or how to balance a checkbook like they did 20-30 years ago. They want your kids ignorant so they're reliant on the government. That's why it's important to not be a crap parent and do the job yourself or we end up with the idiot generations that we see in the teens-early 30s now.

[@TheOriginalFSword]

@@Swearengen1980 Who said anything about teaching this stuff during... geometry? Obviously, it's completely irrelevant. Nevertheless, it would be useful to have relevant lessons, where such things would be taught (and years ago... there were). Also, why do conclude something like that would mean that school should replace parents? Does something taught in school automatically escape parental responsibility? School is a great guide and a place to learn (or should be) but it's the parents that shape a child's character. Naturally, there are things mainly taught by the family and others by the teacher. It doesn't mean that they can't blend and fill each other. And in any case, I fail to understand how teaching some life lessons in school automatically means that I believe parents don't want to get involved and shrink their parental skill. For some it might (don't know, I'm not one of them), not for everyone though.

[@mickikindley7821]

I agree

[@tumadre50]

I think it's a good idea to teach food preservation/cooking etc. as well as geometry. They are both very valuable to know.

[@theresabauknight3218]

I'm 64 year old, and my grandma taught me the same thing. And I taught my daughter who is 46 year old, and between both of us, she taught her daughter, my granddaughter, how to do things for herself. Cook, can, and sew, and take care of herself when money got scares.

[@CarlaThomas37]

How many years will it keep without going bad?

[@lotusbloom_inGrace]

can it be eaten straight out the jar, or does it need to be cooked again?

[@user-ow1nf3rp6o]

Спасибо за роллик! Я была в Болгарии в87 году.Волшебная страна, солнечнын люди. Я из России - Белгорд.❤🌹🌹🌹

[@katiejon17]

Can you tell me where to get the pork fat that she uses at the end to melt and pour over the meat? Can I use store-bought lard?

[@michk2245]

@@katiejon17 yes, if it is real lard

[@terryblais9128]

Fantastic! Thank you Grandma for your wisdom and kindness.

[@heikefoth4624]

From South America Colombia, thank you so much for this video. The meat looks so tasty and a great way to have some in the times of need. God bless you and thank you again.

[@danijelavucic1807]

Nekad davno, davno, su naši stari, držali pečeno meso u svinjskoj masti u velikim kacama, tj posudama, jer nije bilo frižidera! Veliki pozdrav tebi i tvojoj obitelji iz Hrvatske 🥰❤

[@Vienna1902]

O da, pa i dan danas se u Zagorju, Međimurju i Sloveniji priprema i čuva meso konzervirano u masti na sličan način. Slovenci i Zagorci to zovu zaseka, Međimurci meso z tiblice. I mi u Slavoniji na selu radimo slično, moja mama je često zimi pravila nareske iz masti uz dinstani kiseli kupus i krumpir na razne načine, sve zaliveno rastopljenom masti iz te kace. Jaoo, sad mi je to zamirišalo :-)

[@user-tg3vz9de2n]

А у нас солили мяср солонину на лето,что готовить за ачивали на ночь чтоб соль вышла и варили тушили,

[@user-yt9yp3cy5h]

Всем крепкого здоровья, счастья, хорошего аппетита и вкусных, полезных рецептов❣️

[@teresamochocka5390]

Z Polski wdziecznosc

[@user-ri6fc1el5w]

Х0

[@user-pt6kr9ti2k]

Всем привет. Отличный рецепт домашней тушонки. Так делают в Украине, России и других государствах пост-СССР. Используют любое мясо. Получается очень вкусно. Танюша, спасибо вам за рецепт.

[@user-vz4io9lj9b]

Дякую.Чудовий рецепт!

[@DucktailsZumba]

Danke schon 🇩🇪Вкус знакомый с детства.Selbst nicht gemacht.Мой отец был мастер он и сало солил по разному и в банках с чесночком.

[@simongoldstein3272]

Your video let me feel connected to my late grandmother, who was born in Hungary and grew up in Austria until WW2. She never spoke much English but showed me a love and respect for food. Thank you for this! Simon, Sydney Australia

[@townstunsltd6727]

South Quay, East London, UK. Thank you for sharing these culinary techniques, it is appreciated! All the very best to you. Hvala ti.

[@LDHBees]

I live in Alabama USA and I’ve never preserved meat but your recipe is simple and seems like something I could do! Thanks for sharing. 😊

[@lilmaogaming1825]

Are you married to your cousin?

[@seaperson5704]

@@lilmaogaming1825 Don't be hateful and cringy.

[@Snailmailtrucker]

@@lilmaogaming1825 *Did your Parents have any children that lived ?*

[@tinknal6449]

@@lilmaogaming1825 Last night your mom told me you are your own cousin.

[@dwayned86]

@@lilmaogaming1825 What a f@cking idiotic question. Did your parents not give you the attention you craved as a child for you to be seeking negative attention from the public. What a douche.

[@arabellarosengarten9811]

Украина- Германия, низкий поклон вам и вашей бабушке за старинный проверенный рецепт, в современных реалиях эти рецепты и навыки необходимы простым людям для выживания. Здоровья вам, Штуттгарт

[@haireyhomestead3820]

I find it amazing how many other countries do their "canning". I was taught this same way many decades ago - in Europe -when I was a young girl. I now live in the USA and people think I am crazy when I do not follow the USDA canning guide lines. I am happy that you have such a great follow of your channel. 😍

[@jpage1331]

Because they want you to believe it’s unsafe so you will eat their unsafe approved foods 💯

[@mari-kt1kb]

❤️❤️

[@esterklevanskiscandido4591]

Brasil

[@dwayned86]

The USDA is not a friend to anyone. It’s best to follow the practices of many generations ago.

[@mari-kt1kb]

@@dwayned86 ❤️

[@user-ze8nl3zb9e]

От всего сердца благодарю Вас Таня за прекрасные рецепты ! А мясо точно так же готовила моя бабушка! И я как будто бы сейчас пообщался с ней благодаря Вашему ролику !Я из Сибири ,Томск ! Мира , Добра ,и терпения Вам и Сербии в наше неспокойное время !❤❤

[@larisalevikina2363]

Таня,спасибо огромное за рецепт,сейчас такое время,что не известно,что будет у нас дальше,а этот рецепт-супер.Привет из Херсона,УКРАИНА.СПАСИБО

[@kuhinjatanja]

❤️

[@Liliana-bu4id]

Україна, Одещина, Ізмаїл. Вітаю. Гарний рецепт.

[@criteria9856]

Saludos desde España, estupenda receta.

[@kow5552]

Если вы не умеете читать,то не пишите комментарии

[@user-km9yc8zm5c]

На Украине разучились делать тушонку?

[@mariechovancova4652]

I am watching from the Czech republic. As teenagers, we took the same bottles with meat on Holiday under the tend in Croatia!My friend's mama prepare this meal for us. You have a lot excellent inventions. Thank you very much. Marie

[@wendyp3837]

Fabulous recipe ! Thank you from TEXAS!!!

[@2B34ever]

Thank you. Perth Western Australia. May Father God Bless you , and keep your family safe through these troubling times.

[@eyeswideopen8629]

We used this method to preserve deer we harvest. It makes the best venison I’ve ever tried. We just used broth to cover the meat not lard. But lard would make the venison much richer. Thanks for sharing your recipe!

[@anamariaespinosa7273]

Hola, de dónde eres?

[@obsidianjane4413]

If you are canning with jars that isn't the same as "potting" meat. In potting, you don't even need the lid, the fat is the "lid". The top just keeps dirt and ick out.

[@thesauce7783]

Help. Can someone explain how this works technically? So when the jars cool after 20 min after cooking the fat, does the fat solidifying create the seal? Is it the seal that protects the food from spoiling or the fat? Or both? Or does this technique create the seal? Does fat spoil less? And how do you store the fat so it doesnt go bad?

[@obsidianjane4413]

@@thesauce7783 Fat is hydrophobic. Impermeable to water. Bacteria and mold require water to do their thing. So they can't penetrate very deeply into a fat layer (if its not badly contaminated with food particles etc) to get at the food underneath. This is kind of "belt and suspenders" the lid keeps a seal, and the fat layer creates a barrier to contamination.

[@lastmanstanding5338]

@@thesauce7783 From my understanding when using lard or tallow, it is it in itself that protects the meat and keeps it from spoiling. So in this case it seems two fold.

[@shirleyhess7]

Thank You!! I know my Mom canned meats when we lived on the ranch. I was so little when they moved into town, and had electricity, that I cannot remember much of what and how Mom did things. (My Dad was born in 1887, Mom in 1903, I in 1940.) Watched this from south central Idaho USA in 2022.

[@clinical_caliber]

thank you for your story!

[@loridiamond8740]

I’m watching from USA. My grandma, family and friends when I was younger taught me how to preserve meat in various ways including your technique, smoke houses and of course drying. It would last and help us budget.

[@danpatterson6937]

In the Appalachian Mountains of the southern US, that method is similar to what my great grandparents would have used for preserving meat. We have much in common; thank you for the excellent lesson!

[@mshizen7381]

Northern MN... nice I'll try your recipe

[@doveleboeuf6625]

@danpatterson I'm from the Appalachian Mts We mostly used a smokehouse for our meats!!!

[@jennytreloar4777]

Wow, I never knew how to do that and it's such a shame we have lost the basics of life. Thank you and I will be watching for more life lessons. Bless you from the UK 🇬🇧

[@locdoggibwestside]

Here in America we have been led to believe that we "need" many things...that we do not need.....Most Everything in America has been created for $$$ Monetary Gain/Greed.....Not to actually help people.....Refrigerators, Air Conditioners, Toilets inside the house..........Come on man.

[@kylekoenig4730]

You can totally do this if you have a pressure cooker. Bad stuff will not all die at 100c

[@dora9865]

Jestem Polką, moja babcia też robiła podobnie. Nie było lodówek kiedyś. Dziękuję za wspaniałe porady , pozdrawiam 🌺🌺

[@GrueD666A]

SIema! Moja tez tak robiła, mama robiła, robie i ja :D

[@malicjagr]

Czyli jak nazwa wskazuje należy je potem trzymac w lodówce czy można w szafce?

[@GrueD666A]

@@malicjagr W piwnicy, albo ciemnym chlodnym miejscu.

[@Voltomess]

Nie rozumiem po co tam wlewac smalec roztopiony do srodka jeszcze tego nie widzialem.

[@GrueD666A]

@@Voltomess lepiej konserwuje. Dawniej robiono tak jak nie bylo lodowek.

[@loriegosnell9355]

Watching from Florida in United States 🇺🇸. Love your videos.

[@yvanlien8554]

Great video. Thank you very much Watching from France🎉

[@billbrasky7540]

Thank you ma'am for spreading your knowledge! This video just came up in my recommended from the algorithm and I'm glad it did! I've been working on for the last two years, on how to try to be more self-sufficient, and since then been gardening and growing my own fruits and vegetables, among other things to be prepared in case another pandemic or worse happens, and canning and pickling/other forms of food preservation have been things I've been learning, but I didn't know meat could be preserved like this at all, so thank you again. Best hopes and wishes to you from West Texas :) 🤠 🇺🇲 🤝 🇷🇸 ✌🏻🤟🏻

[@architect___]

Таким образом опасно консервировать мясо. Может развиться бутулизм при долгом хранении Читайте мой отдельный комментарий

[@hasmikbarseghyan1325]

Ինչ է վերջին լցնելը գրեք անգլերեն հայ չի հասկանում

[@naturegreen123]

@@hasmikbarseghyan1325 it is pork fat that she melted down on the stove. She poured it in and when it cooled down it became solid and white👌

[@MCM_Savage]

Howdy neighbor. Las Cruces, New Mexico here... I don't eat pork and would like to substitute the pork fat with beef fat. Is this o.k.? Stay warm and safe out there. ✌️😁🎭🙏

[@jeffpitoniak]

What was the last spice?

[@apopeidumitru4758]

Almost every grand parent that i have in the rural part was using this recipe, the only difference was that they were cuting the meat in smaller pieces and they were using a biger pot and were puting inside sausages, pieces of meat and pieces of meat with bacon (rural made). They put everything on the fire to cookit well and after that, they put in the pot all the meat and puor over it melted lard with some condiments. and then the pot was put in the food shed, was staying there event for 10 months in perfect condition, the cheese was put in the pot as well with salt, the fruit was inside a big wooden box, eggs and everything was there, and they didint had electricity and living like that as a kid was perfect, no smartphones and laptops, and i was happy, during the sumer we even had cold water melon, because my grandfather was puting it inside a bucket and lower it in the well a night before, so everything was so perfect. Thank you so much for making me remember my childhood dear Tanja. And Keep up the good work, Only respect from Romania.

[@kojirohirai8085]

chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu

[@AbhishekKumar-vp7ey]

You had a beautiful childhood.

[@deedee8772]

Jesus loves you. God bless you

[@Chris-kx5lp]

@@deedee8772 Jesus is a zombie.

[@simplerequests]

I'm from Arkansas, US

[@msweaver61]

Great method and tutorial!!🌻 I’m in USA Northern California

[@jimmygraham5693]

Very informative and enjoyable video. I am glad it was recommended. Thank you for sharing. ❤ Hendersonville NORTH CAROLINA USA 🇺🇸.

[@williamplatt1641]

Thank you for sharing this! I think the older methods of preserving our foods is becoming a lost art here in America, but I have always believed in being prepared for any eventuality. I'm always looking out for survival techniques and tips, and this helps a lot!

[@JP-xb3wc]

Can olive oil be used in stead of fat?

[@williamplatt1641]

@@JP-xb3wc I wouldn't know! I didn't post the video! I'm just learning of this method myself!

[@JP-xb3wc]

@@williamplatt1641 thanks, sorry i think my comment went to the wrong place

[@timmytheimpaler]

​@@JP-xb3wc I doubt it. Olive oil wouldn't solidify. Also, keep in mind the war against fat is horrible. Fat like in Crisco is better for you than, say, margarine. If that's the reason you don't want to use animal fat, you can set your mind at ease about it.

[@JP-xb3wc]

@@timmytheimpaler Thank you, it helps a lot

[@tatanamotcakova9831]

Я из России! Меня зовут тоже Таня. Ваши рецепты нам нужны. Вас любим, процветания вам , мирного всем неба над головой, счастья и здоровья всем людям на земле

[@kuhinjatanja]

Pozdrav za vas Tatjana i Rusiju ❤️

[@dw355]

Привет, тезкам!!!! Из Беларуси! Классный рецепт. Спасибо!!!

[@oksikak2531]

Танюша дакуємо за бомби і сльози - еронія. Україна. Нехай вам вернеться сторицею ваші бомби і війна.

[@-TanjaKonon]

Я тоже Таня. Спасибо за рецепт. 🙏🙏🙏🙌

[@alinatveit6946]

@@oksikak2531 po co jej dogryzasz, taka sama wina jej i twoja, ty zatrzymaj zelenskiego ona putina i będzie pokój, zrób słoiki z szyneczką smaczną, nic nie poradzimy i tak zrobią co zechcą,,,

[@elizabethsedinger8115]

From Texas. Thank you!!!! for sharing ❤

[@nevapirjevec6932]

Hvala za nasvet in lep pozdrav iz Slovenije ❤

[@kellyroup4262]

South Texas and I was raised in Ohio back in the eastern hills where we did the same thing only we did white sucker fish, deer, hog, squirrel, rabbit, sausages, and beef. We lined out basement shelves with this, canned vegetables, and fruit. Good to see others still doing this.

[@rxonmymind8362]

So this same method can be used for any meat? Thank you.

[@rosaespinal7698]

@@rxonmymind8362 Yes!

[@janiceervin428]

How do you know if the meat is all the way cooked? Thank you:) ❤

[@wandaduckworth1357]

i would say after 3 hours of water bathing it ,, it should be cooked through @@janiceervin428

[@Messenger4now]

And that's why your gonna survive the apocalypse

[@natap27]

Украина,Львов.Очень нужный и аппетитный рецепт.Спасибо большое,обязательно приготовлю🙂

[@mrstringtwister4397]

Bravo!! This video was perfect, very good information and very clear instruction. Many regards, Boise, Idaho - U.S.

[@user-mf3fo1ji6p]

Excelente trabajo, le veo desde mi país El Salvador. Saludos cordiales.

[@joannejohnson6393]

Our ancestors knew! Thank you for sharing. - Columbus, Ohio, USA

[@Hdhdjdjdjsjdje]

Great video! Thanks! 🙂

[@kimkong9622]

Thanks for sharing your recipe! Greetings from Philippines.

[@oldeagle2514]

Always trust grandma, grandma was preparing food long before fast food or modern preservatives! Grandma always cooked with love as her secret ingredient!

[@FeedMeSalt]

Unless grandma is over 145-200 years old. No she wasn't... There really is no reason too use these methods and risk killing yourself and family with botch toxin. Just because it worked doesn't mean it worked all the time or better.

[@antonialoos546]

My grandma eats moldy bread because she says if you toast it it’s fine 😵‍💫 I know she grew up poor but grandma we have enough bread now! And also a fridge 😂

[@nicholaslambert6126]

Grandma also drinks chunky milk and eats rancid crackers.

[@juttabottger2212]

@@antonialoos546 p

[@oldeagle2514]

@@antonialoos546 Grandma survived The Great Depression, lost her husband (grandpa) in WWII, raised five kids while living in poverty, was taken advantage of by Jehovah Witnesses claiming they would help her, to the tune of$30,000 in jewelry and cash causing the poverty! Grandma learned to eat things, we might not think so savory because she had to! RIP Grandma, some people just don't get it!

[@mistamutty3537]

Fantastic job! I am from the US and as a child I would help my parents can meat and vegetables for winter. Now days I mostly just smoke and can fish to keep the tradition alive. These are the type of videos young people should be watching today. Thank you so much. 🙏

[@akschmidt2085]

Why should young people watch this? It's interesting and used to be useful (or still is in places where you have actual space to live in) but for young people in tiny living spaces? Not so much. I dunno where you live, maybe 20 year olds own huge farm houses with 60 square feet of cold storage? They sure don't where I'm at.

[@southernindigo1973]

​@@akschmidt2085 It's always useful to have food stored without electricity. if there is a power outage they have preserved cooked food to eat. And it saves money. Mind you it doesn't have to be a lot either. But, do you remember with COVID it was hard to find groceries and meat because of the shortage? How can you not see the benefit in this?

[@mariap.thisislife8735]

Think about the story of the ant and the hare.... You can put out all the tips and ideas you can think of and many like a poster on here will just complain and find excuses as to why they "can't" whatever the situation is.. I think it's great people keep doing things they learned as children, peace of mind and staying one or two steps ahead.. I have thought about canning leftover meals into jars as well as freezing in the air free bags. I also dehydrate fruit or veggies going soft before they go bad. ( Grind into a seasoning)

[@excelsior8682]

@@akschmidt2085 really man. You have brain rotting shit tier garbage like "She Hulk" on TV and you're complaining that people are watching this? Please touch grass lol

[@nibars_652]

@@mariap.thisislife8735 я люблю таких людей, как вы! Это здорово, потому что я тоже думаю как и вы! И так же поступаю! Я из России 👋 спасибо за ваш позитив 🤝🥰

[@freelancingservicesbycherr1858]

Watching from Philippines, from the city of butuan. I was scrolling and hoping to find easy preservation tutorial that doesnt need any equipment. Love to find you video. This one will be top of my list.

[@stefaniedaily5832]

Watching from San Antonio, Texas in the US. I will definitely try this!

[@user-pf8zz9il6p]

Привіт з УКРАЇНИ, місто Луцьк. Дякую за чудовий рецепт.

[@malindatrapanese3821]

Greenwood, Indiana, USA: Thank you for making this video. I think it's important for all of us to learn these type of skills in case we need to use them. We've become so dependent on technology that many of the skills our grandparents needed to survive have been forgotten. We should all know how to can & preserve food to get us through harsh times.

[@Ren-ge6rh]

Also from Greenwood:)

[@gavinheinke4385]

Walkerton, Indiana here

[@user-qx3ii7nc3h]

Спасибо!!!)Я из России, Рецепт Супер!!!)Наши бабушки солили мясо в банки под закатку крышками,а потом вымачивали и готовили!)Грибы жарили и под сталей,под крышку,выжарки из сала,кусочки тоже в банки к картошке), и другое)...А этот рецепт готового блюда!!!) Классно,Удачи автору)))!Лайк с меня и подписка!!!!)

[@Wangchung405]

Ass fuck, Chuck. Cheers

[@theinfjgoyim5508]

We know how to keep our malls safe :)

[@dilikdolik]

Great video. Thanks for sharing. Rio de Janeiro - Brazil.

[@InMyPower7180]

Hey Lady, this is so important for Americans to learn. We have forgotten these skills. In these times this is invaluable information. Thank you from Maine, Fema region 1.

[@dianareardon3509]

I’m in America in the state of Texas. I love that you we’re able to keep your grandmother’s long storage recipe for the meat. Thank you for sharing this much needed information. I will definitely try this meat storage recipe out. You are a wonderful person. 🙏🏼❤️👍

[@joannathesinger770]

I'm also in Texas...and this is bringing back memories for me. I think my grandmother preserved meat this way. I know my grandfather kept a smokehouse to preserve hams and large cuts of meat.

[@shirleylampkin1037]

We’re to get the pork fat

[@user-xo4kc1db8w]

تقريبا هذه وصفة الباسطرمه

[@joannathesinger770]

@@shirleylampkin1037 We call it lard here in the USA. You can either contact your butcher and ask them to get some leaf fat or pork trimmings and render it down in your crockpot yourself...or you can get some in the baking aisle at your supermarket.

[@dilletanteproprietor]

This is how the Amish can everything!🙂

[@tammym4280]

Beautiful. Thank you for keeping the traditional food and meat preservation. Eat healthy and God bless you. Love from Boston, Massachusetts USA

[@emten7943]

Hey Boston! Me too! We r so uptight in the States w our food preservation. The methods we use r so new and we have lost the old ways of food preservation! God bless

[@joannathesinger770]

@@emten7943 Hahaha!!! I just made a comment that the "USDA says" folks would really be triggered by this video!!! However...I'm 65 and my maternal grandfather kept a smokehouse with hams and all sorts of meat hanging from the rafters and I have strong memories that my grandmother preserved meat this way in the video. As far as health, I'm 65, and just had bunch of lab work done. My A1c is 4.1, my total cholesterol is 158, and every other marker is absolutely perfect...except my Vitamin D w-a-s low as well as magnesium...and I'm taking vitamin supplements for that. No other meds. I barely wear glasses meaning I read with no glasses, and wear glasses only at night for distance vision. Not bad for a 65 year old!!!

[@natashastanarevic7381]

Ovo je korisno znati, hvala! 👌🏽🥂🙌🏽

[@bobbystratton2609]

You are amazing! I’ve watched all your prepping shows! Thank you for caring!

[@StukanovaOlga]

Всем привет с Украины. Мы тоже так делали с мамой в моем детстве. Тогда у нас не было ещё холодильников. Сейчас во время войны это актуальные рецепты. Свет периодически выключают, поэтому такое хранение оптимально. Дякую, дорогенька!

[@charliereynolds3129]

3³ the

[@Centermass762]

Slava Ukraini!

[@user-df6fc3ul5r]

@@Centermass762 Slava cocainy Heroiny slava

[@HashFlingnSlashr]

🇺🇦💙🤟🏼 ☮️

[@daryadenisova8308]

@@Centermass762 иди в жопу со своей славой! Привет из Украины, фашист вонючий!

[@jongirolami4978]

This is how most farmers preserved their meet before refrigeration. The hogs they used to raise were lard hogs, they were bred for high fat to meat ratio just for this. Thanks from Mystic Kentucky.

[@elizabethrocha350]

I grew up on a hog farm my dad had over 500 hogs at one time and bred them and showed them for 4H FFA And they were never throughout my life bread for a higher fat content always for leaner meat. Nowadays it may be different but I’m 57 and he’s 85 now and it was never the way you’re saying. We are Portuguese in the United States California.

[@dune4433]

@@elizabethrocha350 Refrigerator/freezer came out 100 years ago roughly, so by the time your dad got Into it, I imagine they started moving away from it.

[@jongirolami4978]

@@elizabethrocha350 Gloucestershire, Large Black, Mangalista, American Guinea Hogs, Mulefoot are several of the lard hogs that used to be popular for their fat. Even through WWII, hogs fat was used for explosive production. Vegetable oil was used for consumers as hogs lard went to the war effort. After the war the vegetable oil producers convinced the consumer it was healthier than lard and with the advent of synthetic nitroglycerin post war, the need for lard hogs greatly diminished.

[@mindyourbusiness209]

@@jongirolami4978 in your opinion what is healthier? Lard or vegetable oil?

[@jongirolami4978]

@@mindyourbusiness209 I'll take taste over health any day. Lard for the win.

[@Abundanciailimitada10]

Excelente vídeo muchas gracias desde España

[@sodalish]

Much love from Canada - thank you for this video

[@chriss9274]

Watching this from Tampa, Florida this morning. Very nice to see how other cultures preserve food. Bravo!

[@melodytenberge1791]

I came across your videos by accident but now I'm hooked on them. I am american but have been living in the Netherlands for 11 years. I love learning different cultures of cooking. . Please continue making videos.

[@imim1884]

Thank you !!!! Watching from Florida !!!!

[@MrTonybonez]

This looks like it will come in handy someday! I am watching from Connecticut, USA and love this video!

[@kuhinjatanja]

Greetings to our USA friends from Serbia ❤️

[@vesnagojkovic5984]

Sećam se divnog ukusa mesa koje je moja baba čuvala u salamuri. Hvala, Tanjuška, što nam ne dozvoljaš svojim receptima da zaboravimo ta lepa vremena. ♥️

[@miraandric7209]

Opppp

[@dragananovakovic4153]

Поздрав! Да ли знате како се прави саламура?Хвала

[@vesnagojkovic5984]

@@dragananovakovic4153 Pozdrav i Vama, moji baba i deda su to radili tako što su sekli meso na odgovarajuće komade i onda ređali u tegle. Red mesa, pa so, pa malo masti, pa onda meso i tako dok se napuni tegla. Odozgo se dobro premaže mašću da ne ulazi vazduh i dobro zatvori tegla. Ja znam za ovaj način, možda neko zna neki drugi.

[@dragananovakovic4153]

@@vesnagojkovic5984 Хвала још једном.Само још ово,месо се ставља свеже?И,не треба пастеризација на крају .

[@vesnagojkovic5984]

@@dragananovakovic4153 Da, sveže i nisu pastetizovali.Čuvalo se na hladnom. Davno je to bilo, danas su recepti moderniji.

[@smashinggranol6247]

Thank you so much! My grampa used to ferment kraut in a huge, beautiful crock when I was a young girl. He canned kraut, pickles and other vegetables. It was delicious. My gramma on my mom's side, used to make preserves (peach was my favorite), she also pickled peppers, okra, spinach and poke (a green she'd forage-she was the daughter of a Cherokee Indian and a poor share cropper-so she definitely could forage! 😋) we'd sit around and pop string beans before my mom would have us help her can some, too! Those are some of my fondest memories of them. While I watched the news tonight, I was thinking that I needed to can some more stuff to get ready for the crazy winter we're getting. This couldnot have came at a better time!! My next grocery trip, I'm buying some meat for this...and possibly a generator. (I turned on the furnace tonight, It's the middle of October and too early for the 29° it'll be in the morning! 😳🤯 Lol, oh well, thank you from Evansville, Indiana USA

[@JelenaOsijekHR]

My grandpa!

[@danchokonstantinov6735]

Do not use previously frozen meat, but only fresh meat .

[@dylancrosslin6496]

I’m from Valparaiso area in indiana I’m just curious is poke that weed we have growing around here that has the red vine with like the black berries growing on with big green leaves and if I thought that stuff was poisonous????

[@purpleghost106]

@@dylancrosslin6496 It is. That said, there are other uses for it than eating, it can be used to make pultices. The other thing is some stuff is poisonous unless prepared veeeeeerrrry carefully. Bamboo shoots for instance you NEVER eat raw, if you don't steam and boil it you gonna die (perhaps not immediately but it has literally got stuff similar to cyanide in it), but after cooking thoroughly they are delicious and safe. Some plants needs multiple soaks to be safe to eat, depending on what it is. (Honestly humans of the past were very adventurous, to put it nicely, and sometimes found a way to eat even extremely toxic stuff)

[@lisaann2032]

@@dylancrosslin6496 pick it while its young, just leaves, no berry, boil as many as you want, drain , fry them in bacon grease, that the way we do it

[@TheRavensDesk]

I'm watching from Central Texas. Thank you for sharing this and for breaking down the steps so clearly!

[@MyLife-lg6tg]

I'll try this, it looks good! Dan S. Michigan & Texas USA

[@Huggybear64]

Hello from Vancouver, B.C., Canada! I'm a first generation Canadian; born and raised in Canada. My parents immigrated from Greece. When our family went to Greece for holidays my grandmother cooked for us in the traditional old fashioned way in the village. Outdoor wood burning oven, fresh farm eggs, goat's milk feta and the works! My grandparents made and grew everything organically. The tastiest of foods and the healthiest way to live. The traditional ways are simply the best!

[@seongryeolcho375]

부러워요~

[@crispy4306]

Erm… so your Greek then

[@user-ef4qq8rt4i]

Украина

[@miodragprelevic8554]

. Ovo je mnogo prakticno ikorisno znati .xvala

[@DaDaDo661]

@@crispy4306 no they are Canadian and their parents are Greek-Canadians.

[@reneepereira8967]

I enjoyed watching and learning..from the Caribbean islands of Trinidad and Tobago.👋

[@marienovotna9634]

Děkuji za recept - vyzkouším! - Marie, Česká republika - Děčín🤗

[@Dora-pom]

Замечательный рецепт приготовления мяса. Очень своевременно. Спасибо. Я из России, Санкт-Петербург.

[@savahbejin7511]

My grandmother had a farm and a smokehouse where they used to keep the fire going and smoke the meat as a way to preserve it. In addition to canning, she also preserved some of their meats this way with the fat from animals. Thank you for the video! North Carolina, USA.

[@emilyr1702]

A smokehouse? Wow that sounds amazing 😍

[@joannathesinger770]

My maternal grandfather kept a smokehouse and had hams and all sorts of meats hanging from the rafters...in Louisiana. I think my grandmother kept some meats preserved this way. (Golly...the indoctrinated "the USDA says" folks would really be triggered by this video....however...I've lived to be 65 with an A1C of 4.1 and total cholesterol of 158, with every other blood marker in the ideal spot, so it can't be all that bad, right???)

[@dwightmaciv4789]

Guildford county here nc

[@user-ze7ml6ec9m]

@@joannathesinger770 Smoking the meat and hanging it on the ropes is how we do it in Himalayas. Once moisture gets out, it's life is prolonged for quite a few months. It tastes even better than the fresh meat .

[@ionebrown481]

💕💕

[@KittyKitty-je7go]

Great information, thank you!

[@phlebgrl6064]

Enjoying your video on preserving a pork roast! I’m watching from Orange County, New York. This was great!!

[@kottat6626]

Здравствуйте! Я из Белоруссии. Очень любим Сербию! Пусть все тяжёлые времена пройдут и мы,славяне, будем все вместе!

[@dyflin3246]

Execpt Ukraine

[@nataliaivanova2850]

@@dyflin3246 Фууу...🤬

[@architect___]

@@dyflin3246 На Украине много адекватных людей!

[@olenastadnyk1957]

@@dyflin3246 Крім параші рашистської.

[@user-bb9sb5bv2n]

Славянские женщины хорошие кулинары, Таня не исключение. Спасибо за вкусняшку, береги себя. Огромный привет всему сербскому гостеприимному народу!!! Мир в ваших домах. Таня👍👍👍👍🌹🌹🌹🌹🌹🥰🥰🥰

[@user-te7dq3yk8z]

Потребление бобовых стабильно связано с увеличением продолжительности жизни у всех - японцев, едящих соевые продукты, жителей средиземноморского региона, едящих чечевицу, нут и белую фасоль, шведов, едящих коричневую фасоль и горох.

[@PeopleFindingPeaceWithGod]

Very helpful - THANKS!

[@bobaer3885]

Watching from Denmark. Thanks for sharing

[@justdoingit.43]

That is awesome. I live in a town called Deltona in the state of Florida. I am just getting into canning and I love to see the preservation practices that all people from around the world have used for a long time. I wish I had my grandmother teach me the way they used to do it in the old days.

[@thehomochefual]

Originally from St Petersburg, FL!

[@user-kc6sl9yq7b]

Спасибо большое я смотрю из Киргизии на зиму можно сохранить ищо .раз спасибо

[@aw8388]

Please please get a pressure canner for meat. This NOT safe! I've canned food for decades, and jars and lids are cheap here. Use them

[@yaakovina]

I’m in DeBary! If you learn about any nearby classes, please let me know! (Maybe the Agricultural Extension in DeLand? Or a Mormon church?)

[@helveyoung780]

This is how my aunt in Slovenia prepared her pork. It tasted so good. Can't wait to make it this way. So glad I found this. Thank you, Tanya!

[@reneefrance6921]

Wow thank you for this recipe, we live in times where we need to go back to the basics. Love from South Africa 🇿🇦

[@kojirohirai8085]

chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu

[@vuyox]

We're breathing through the wound... electricitycally. 💀💀😭

[@imanilukellalovehopefaith1355]

thanks for the English subtitles..grandma did great passing down this great knowledge bless you 🙏🏾

[@user-zo3im3ye4i]

Спасибо!Все ясно и понятно, а самое главное , не трудно!Рецепт класс!❤

[@paulfenter9543]

Hello from NE Tennessee USA! So happy and proud to see someone else who still uses lard in canning. Very good info . Thank You so much! My grandmother always used lard as well as saving all bacon grease for spreading on her toast.

[@AlasdairMacgillivray]

Hi from Glasgow Scotland UK it's great to see traditional methods still being practiced. This crazy modern world has forgotten many important skills that we might well need one day!

[@moislam79]

We're not far off, from the way things are going in the UK at the moment!

[@TheHunsAreDugShite]

Glasgow, Scotland here also lol

[@DavidMartin-ym2te]

Just up the A9 from you in Perthshire. Been learning canning, fermentation and preserving everything I can for winter. Looking forward to trying this recipe.

[@meat-hook]

Watching from Denver, Colorado, USA. Great video. I just bought a ridiculous number of jars to preserve elk meat. I've used a freezer for years, but with the state of the world, I don't want to rely entirely on electricity.

[@nancylowman4589]

I live in a small town in the state of Missouri in the USA/ Thank you for sharing your knowledge!

[@temjiu9915]

This is great! I grew up with parents and grandparents who canned food as a part of life. You did it because you needed to. 24 hour grocery and flash frozen foods weren't a thing back then, and you never knew when a store would have stock of something or not, so you bought your meat a whole cow a a time and preserved as much as you could, and froze the rest for eating immediately. you grew veggies and fruits in season, and preserved them with canning and making jams. otherwise you wouldn't have them when winter hit. About once a year my extended family would have a weekend get together where we would all play in the yard or in the pool my grandfather built himself, and do the BBQ thing. Then the kids would go downstairs and play pool or other general social activities, and the parents would head to the garage to help butcher the annual cow. It was almost a right of passage to be invited to the butcher event, and we would divvy up the meat after and each family would go home with a big box of meat! Fun times. I love this approach much better then pressure canning! most pressure canning calls for you to reduce the fats (Of which I think the fat is critical for health). This way gives you the best of both worlds!

[@milosalisbury1593]

I am curious on the safety aspect of this preservation method, for anything that isnt acidic, ive read that you HAVE to pressure can it or else you risk botulism. Does the fat seal change this maybe? Id love to try this i just want to make sure its safe

[@temjiu9915]

@@milosalisbury1593 This too pegs my curiosity. I grew up in a canning family, and I always was taught that pressure and heat were critical for preservation. But I do know that fat in itself is an insulator. Pure Fatty acids have nothing for bacteria to attach to, so as long as what you are putting in the fats is bacteria free, it will remain so for an extended period of time. The fat types matter as well. Large chain fatty acids, like saturated fat, are far less prone to oxidation (and the resulting increase in cancerous products and bacterial infection) then short chain FA's. so fats like olive oil or vegetable oil would be more prone to this then animal fats and coconut oil, as examples. So based purely on theory, If the food was cooked in the fats to the point that bacteria is killed off, then left in the same sealed jar they "could" be OK. But I haven't seen any research on this, so grain of salt on that one. I think that I would be comfortable doing this with things I would consume over a weeks time or so, but not the length of time you could store properly pressurized canned food.

[@jacquelinebaysse1035]

@@temjiu9915 Vous pouvez consommer la viande stérilisée pendant 10 ans ou plus à voir si le couvercle est bien hermétique, c'est normalement bon, si non quand vous ouvrez le bocal s' il n'a pas de résistance et une mauvaise odeur vous pouvez le jeter, mais c'est très rare.

[@temjiu9915]

@@jacquelinebaysse1035 Thank you for the feedback Jacqueline! I had to google translate, but it makes sense :) appreciate the reply!

[@libertywatts7227]

This is 100% not safe!

[@DangerB0ne]

Using fat as an airlock for meat preservation is pretty cool stuff. I enjoy making preserved foods so this recipe with some tweaks will come in handy. I feel that it could do well with Mexican spices, seeing that lard is very prominent in Mexican cuisine. By the way, the Townsends youtube channel has a video on a similar recipe from the 18th century for potted meat meant for preservation. Pretty nifty for a time period with no commonplace refrigeration.

[@jamescheddar4896]

that's why castles have a room called a "larder". salting it and suspending it in lard was the way to do it before refrigeration was invented

[@ChromePwny]

Townsends is the GOAT

[@jamescheddar4896]

@@ChromePwny you can also chill food/beverages by putting them in an airtight container and suspending them in a river. apparently fast moving water has the same thermodynamic properties as a fridge

[@dinamachado1732]

@@jamescheddar4896 Maravilha, mas e se der uma chuvarada, encher o rio??? Meu alimento vai junto rsrs Ainda prefiro sobre pressão, tonéis de gordura ( no caso gordura de porco) e defumados. Mas valeu, mais uma dica. Gratidão.

[@rockjockchick]

@@dinamachado1732 that’s why you tie it in a net.

[@riprapter6322]

I am in North Mississippi, USA. (Note, Tornados warnings and bad thunderstorms here yesterday.) I remember from 55- 60 years ago that my grandmother( grandfather and Grandmother were born in 1878 and 1883 respectively) had sausage and meat put in the pantry using this method. They used a smokehouse also for meats. My aunt had hundreds of jars of canned food of all kinds. She used this method of canning from the old days more than she use a deep freezer or refrigerator. She even milked cows and kept the milk in very large tubs of cool, water in the shade, till the milkman came to pick it up. I don't know if you can do that today. I think it would not be allowed to remain outside of refrigeration. Nowadays everyone in the USA seems afraid of meat or vegetables that are not kept in the refrigerator. My son will not eat or cook anything that has been in the refrigerator for more than three days. Even milk I think my grandmother used paraffin/wax instead of fat to seal the jars and make the air-tight seal. Thank you for the interesting video. It reminded me of my two beloved grandmothers.

[@ag4l5]

That was a nice story you shared with us and its crazy how much we changed from the salt pork days. In the usa you cant even think of having eggs Unrefrigerated like it is still done in the UK.

[@luisebandorf4873]

Don’t let your son know that restaurants keep things longer than 3 days in refrigerators. Depending on what it is, they might keep things as long as 7 days after opening…

[@debbw6306]

@@luisebandorf4873 Hospitals too.

[@davidenardi7182]

Interesting story! 👍🏻😀

[@mchrysogelos7623]

@@ag4l5 I leave my eggs out of the fridge. Not for LONG TERM, since now I dont' eat eggs too much, but before - couple years ago, I always stored them on top of the fridge.

[@user-dj2zx3si2b]

Thank you so much! I’m from Phoenix located in Arizona in the southwest of the United States. My family is from the north (Idaho, Montana) area. This family knowledge of basic survival has been lost to me and since I’ve subscribed to your page I’ve learned how my family survived. So thank you so much! I’m going to start practicing what you have taught me. Please keep teaching us! ❤

[@MusicLover-oo8tv]

What a lovely compliment Arizona, I pray you have much success. enjoy ❤

[@gjf20842]

Thank you. Great video.

[@natalijamatijasevic3420]

Zaista izgleda fantastično! Hvala na divnom receptu❤