How To Make Easy Cured Egg Yolks

[@JoshuaWeissman]

I forgot to say it at the end but uhm if ya made it here to the comments.... don’t forget to like and subscribe. Tysm ily and u are important. ❤️

[@wastanley734]

Put it on vanilla ice cream

[@Jordan-qx7iq]

This was a great video thank you. Also loved the Graham reference on avacado toast baha.

[@joywong8651]

What about those ppl who don't have a dehydrator!!

[@dro8528]

Dude! Try using just sugar with nutmeg and maybe some vanilla bean and cinnamon and grate that over ice cream for an eggnog topping.

[@alexandermullner8514]

You could try '...and I will see you next time' instead of '... week'. Doesn't change the structure of your original (and beloved) sign off at all.

[@mrpcanfly7141]

*Joshua:* Adds it to all these fancy foods *Me:* Thinks about adding it to cup noodles

[@FezCaliph]

MrPcanfly that’s sounds delicious

[@emmapalmer7946]

It would probably elevate them, tbh. But if you're making cured eggs, you may as well.make some real food.

[@Lemonsfreedom]

You’re a lowkey Smurf bro.

[@mrpcanfly7141]

@@Lemonsfreedom you're built like one.

[@mroinksterpig3223]

Bruh five days preparing them just to add it to some noodles You might as well put the entire egg in the damn noodles

[@izzyalley]

Not sure if this has been said BUT In Japan, they make this wonderful cured egg parallel called 黄身の醤油漬け (kimi no shouyuzuke/soy sauce marinaded yolk). You isolate the yolk and put it in a container, then submerge it in soy sauce and mirin (I like to add a bit of sesame oil in it). Put a lid or saran wrap over it, then leave it in the fridge for 1-2 days. The low temperature transforms it into this super dense gooey divinity with the consistency of a soft boiled yolk (but a little firmer) that you can put over rice (this is called かけごはん/kake gohan) or honestly, like Joshua said, put it on anything you like. This cured egg looks amazing though, and I can't wait to try my hands on it!

[@Gbutler777]

I must try this. Thanks!

[@peterpansplayground]

@KingCai72 wait... what?

[@lilminecraftergaming426]

Oh hell yeah, I make that all the time and it tastes so amazing!

[@sheilasugar5269]

Allison Lee Sounds interesting. Probably gonna try this one, too. I like sesame

[@lenoretalon9958]

Allison Lee TKG❤️

[@TekoserYalcin]

Most underrated food God on KZbin. Black magic condiment

[@Thebular.]

Right? What an incredible channel. Love this guy!

[@alora3427]

PERIODT!!

[@banjoowo4001]

People follow him because of his humour and ofcourse of using both the metric and imperial system

[@birdlawyer6191]

Hey I left my eggs in the dryer overnight. You think they are still alright?

[@shyammalasani3623]

"You guys should really make these at home" 3:38 "we're just going to use our DeHyDrAtOr"

[@QuadLamb]

Multiple times across the video it was said that you can use an oven instead

[@verybold7277]

QuadLamb031275 it was a joke though

[@isabellehonorato7442]

right? hahaha but the oven do works just fine. And the yolks are freaking delicious, definetelly worth doing it at home

[@brittany3232]

Check out Bon Appetite, they just posted a video of brad. He wraps it in cheese cloth to prove you can just air dry them

[@isabellehonorato7442]

@@brittany3232 Yeah, the only problems with cheese cloth is that, depending on how humid is the air where you live, it might take a lot of time or not get dry very well, but I'm just guessing hahaha

[@barnabasnagy7185]

Your outro should just be you closing the drawer.

[@connnnnnnnnnnnnnnnnnnnnn]

Nice ideaa

[@Amirichi]

"now f*** off" - *slams cupboard shut*

[@burningbacons3099]

Good idea

[@aedanhepner4557]

Yeah!

[@JoshuaWeissman]

ButterSplatter a simple yet brilliant idea

[@Iamstickman]

This looks like a weird ingredient you'd see to enhance the flavor profile of a dish in the anime Food Wars.

[@ferociousmaliciousghost]

Got that grilled squid with peanut butter?

[@muhammadabdol7052]

Ferociously Malicious Rain 😂😂😂

[@maizahmohdabdullah5916]

Lol

[@OneEyed8135]

Agreed

[@matthewtorres9033]

So I'm not the only one hahahaha

[@jeffreynolds4702]

The process of curing converts a lot of the fatty acids in the yolk to oleic acid, which is responsible for creamy/buttery flavors.

[@iluvearth99]

Wait are the fatty acids or the oleic acid responsible for creamy/buttery flavors??

[@jeffreynolds4702]

@@iluvearth99 the oleic acid is high on the buttery/creamy spectrum. All of the fatty acids contribute to that flavor profile, but oleic acid is distinctly rich, while other fatty acids, like linoleic acid, seem primarily to block flavor reception. The science goes deeper than I can fully grasp, but, in a nutshell, curing enhances the best qualities of the egg yolk.

[@jeffreynolds4702]

@Aiyaluna Yourke the 'smooth' feeling that coats the palate is due to lecithin, an emulsifier that turns eggs, oil, and vinegar into mayonnaise

[@SamuraiBatgirl]

Oleic acid is a fatty acid. Did you mean one or some of the *other* fatty acids become a *different* fatty acid? If so, which ones?

[@osheenyeeha1162]

Joshua: Is a chef and a food enthusiast, has literally every kitchen appliance known to man, which he flexes about in every single video. Also Joshua: Uses a potato to make indents in the cure mixture

[@musicpatron1693]

Yeah and a marble counter in a kitchen the you can't put water on.. over compensating

[@danielchoi4490]

That's because egg yolks have a similar fat and protein content to cheeses. So you're essentially making chicken cheese.

[@caelestisnox7045]

It is 2:40am and you are blowing my mind with chicken cheeses

[@katteisace4563]

It would have cost you $0 to not say “chicken cheese”

[@alnoso]

chicken cheese is way richer though

[@Namesakes.unit-x-10sq10]

@ㅤㅤღنورღ Cheese has a way higher concentration of fat and protein than regular milk.

[@DreamerSeeker]

Thanks! I hate it!

[@calirose8617]

Do some black garlic next!

[@TakeMeToTheWaters]

Yes! I second that motion!

[@JoshuaWeissman]

This one is on the list :). I've got a ton of long-time projects that are in the works (mainly fermentation).

[@KaterinaDeAnnika]

I can't wait!

[@onna0325]

@@JoshuaWeissman Will those ferments be on sone friday's? Or just throughout the week?

[@mixedmartialnutrition1746]

beef tartar and raw milk ice cream

[@rlawrence2144]

You’re an old soul, Joshua. I’m in my fifties (early!) and I find myself enjoying your advice on life as much as I do your cooking. On that subject, my whole family loves your channel. You and Anthony Bourdain, and Jim Lahey, and Howard Mitchum (via Mr. Bourdain, God rest his soul) and a couple others, have helped me in my journey to take my love of cooking from a hobby up the spectrum towards something that is more than that, something special for me, and something I do for others that shares my love of cooking with them in a tangible way. Thank you! And keep raising that game of yours!

[@SarikaGupta947]

Actually, you can use cured egg yolks on dessert. See Cook's Illustrated's recipe for Salted Burbon Caramel-Cured Egg Yolks on ice cream.

[@cin3859]

Sarika Gupta candied egg yolk. Use sugar instead of salt

[@ayazid-ri3mg]

Nancy Sheep sugar cannot really absorb much liquid like salt

[@cin3859]

Yfrost Yz use more sugar

[@awakening940]

Sarika Gupta he said *maybe* not desserts

[@anhhuynhkimnguyen6793]

@@cin3859 Salt works fine too. Cured yolks are really commonly used in desserts in Asia like mooncakes, muffins, sweetbreads, etc. I mean, I'm not a fan but I guess it's good for most people.

[@Gbutler777]

I love the way you opened that dehydrator & ate that pasta. Pure enthusiasm. Love it.

[@calexcalee]

THAT was THE perfect outro ! Simple. Natural. Without even trying.

[@Demibrot]

Joshua Weissman: maybe not for desert Mooncake: Am I a joke to you?

[@Rebuswind]

Cured egg yolks are called ‘金沙‘(golden sand) in chinese cooking...I am so happy you bring this to more people in the west, this is one of the thing I really love and would like to share with more people.

[@mrwashe]

Okay, I did this, at home, in an oven. I didn't have a fancy blender to cut and mix the spices and herbs so I just used whatever I had in spices grinders bought at a grocery store nearby. And the result was... VERY GOOD. I liked it a lot, put some on a sandwich. For all russian/east-european folks out here, surprisingly - very reminiscent of SALO.

[@AmeliaGW3]

"Even if it affects your ability to buy a house" 😂😂🤣 I died

[@TraceurRijeka]

Graham Stephan reference I'm pretty sure

[@hannahmcghee8511]

I think this is the first video I had ever watched from your channel. It has been exactly a year and I am hooked! You are very informative and talented. These yolks have changed my life!

[@endater]

Oooooh, I thought they were CURSED egg yolks. Good video though, despite the lack of hexes

[@vertical7747]

They are kinda cursed if you ask me, they may be good but... *solid* egg yolks?

[@ae31860]

*giggles and rolls eyes*

[@cherokeewarcry]

I know a couple of forest witches that make cursed egg yolks. I'll see if they'll give me the recipe. Always make friends with the local forest witches. They really come through for you in a bind! Just...don't let them know if you have children. No. Srsly.

[@mk-ki4ls]

@@ae31860 that was a very nice and vivid description...

[@Mascutting]

for those that dont want to use a dehydrator or oven bake it. you can also wrap them in cheesecloth (either individually or in a row and tied between the yolks) and hang them in your fridge for a week - 10 days also works

[@awaterpologoalie7475]

It's absolutely insane how much your channel is blowing up the past weeks and I love it! You've given me so many tips on how to handle stuff in the kitchen and I'm super thankful for it.

[@bigbaddave1095]

I've never even considered this - never even conceptualized it - but now I'm hooked!! Fantastic!!

[@EllaStone]

well, josh, your eating clip convinced me. i'm surprised your wooden surface didn't break. about the avocado toast: don't worry. after all, you are what you eat, and not where you live. right? an outro: now i gotta go eat that (recipe of the day)

[@Crisper333]

I worked in restaurants for over 26 years, both front and back of house. I appreciate your dedication to showing people how to make delicious food at home. My favorite part of your videos is the B roll music, lol. I drive for a living now and my subwoofers and I LOOOOOVE the B roll music. 😂 Thanks Josh!

[@chases7896]

Avocado life is a fine replacement for a place to live.

[@nicholaslabonde6420]

Took this one step further and smoked them at 175 degrees for an hour and it really adds a nice depth of flavor!

[@SurroundedSita]

I swear, every single time I google how to do something because you haven't done a video on it, within days you put out a video on how to do it.

[@Milkpastasoup]

Why were you searching up how to cure egg yolks. 😕

[@SurroundedSita]

@@Milkpastasoup There are a few Asian dessert recipes I have wanted to try that call for cured egg yolks as well as a Chinese mustard recipe :)

[@modmad101]

Tried these and wow. Amazing! Love it grated on steaks, burgers, any kind of toasted bread, and many different pastas. Thanks for the vid!

[@cieproject2888]

He's using condiments from previous videos... in his new videos! ... He's become too powerful!!! (#Over9000)

[@ericanderson4801]

He's a feedback loop. Call John Connor.

[@LateNightSummerRain]

Where's the link?

[@forrgle]

Right?! I was wondering what that bowl of food was it looked so bomb-now I gotta do both

[@pastor_dave]

Iiiiiipppppip

[@kingquesadilla7713]

This was super informative, there wasn’t even a thought in my mind as to if this was even a thing. Now I’m going to buy a dehydrator...this is a new chapter of richness in my life

[@KatesCooking]

Thank you for listening about the environmentally friendly options! Also great video, I’m going to have to try making these :)

[@sun_bug_]

I appreciated that too

[@sheilasugar5269]

Yup...gonna do it. Can’t wait to taste it! Very interesting concept...

[@AlejandraGonzalez-cy6lo]

"...so I will see you, next time" it's my favorite so far :)

[@HAMMYSHELL1]

Ok Joshua.... I’m trying this one. It should be ready around the same time as my first batch of black garlic. Don’t tell Babbish, but you might be my new favorite on KZbin.

[@prosurfaholic5121]

This guy just looks and sounds he can turn water into weed

[@AgentRider22]

Joshua Christ, he who turns the water into cannabis and turns the fish into blunts.

[@natopotato5827]

you didnt make this

[@AgentRider22]

@@natopotato5827 wdym

[@prosurfaholic5121]

Ravi Oly honestly didn’t saw it on one of his different videos in comments a while ago. I just thought about it when I watched this.

[@Bundalaba]

If he can the mere sight of him would make Snoop Dog Jizz his pants .

[@lisiisil2810]

Now that I am going to the gym, I just use the whites, so I was wondering what I could be doing with the yolks. So thank u so much for this recipe! c:

[@creepypapermultipack]

“I’m all about the avocado toast life... even if it affects your ability to buy a home.” - I straight up CACKLED 🤣🤣🤣

[@Chaos0f7ife]

YSAC reference

[@Chaos0f7ife]

If you think that's funny, check out You Suck at Cooking on KZbin

[@AlexiDianeStricklandalexistric]

Can I just say...I love to listen to you talk about cooking and food. 😍😍

[@ashliecameron492]

You are just too adorable 😁 Now I want to get up and go cure some egg yolks in the middle of the night.

[@sheilasugar5269]

Ashlie Cameron Do it

[@burgerwitheverything9247]

You are moving up to my top 10 culinary channel after this.

[@natedagreat95]

I'd love to see you do a collab with Binging with Babish or Bon Appetít!!

[@burningbacons3099]

Gottalove Walruses a Collab with babish would make me have a foodgasm

[@bryananderson9914]

My God, imagine him and Brad in the same room, nerding it up

[@ae31860]

Dan all the way baby.

[@patrickjames07]

I miss this format of Joshua Weissman. No BS editing and forced comedy. Just pure educational videos.

[@Somosyestaremosuni]

THAT LOOKS GOOD. I DON'T KNOW WHY BUT I WANT IT. THE BAD NEWS ARE THAT I AM TOOOOOO LAZY TO DO IT.

[@travispecoraro9746]

Mo Ka why is there caps chill

[@ΖαχαρενιαΠαπαδακη-φ5π]

Alright I’ve been watching this guy for like two weeks and I’m obsessed he has TALENT in cooking and is probably one of the coolest people alive 🔥 continue what ur doing cause ur doin it gooood brotha✊🏼👏🏼 much love from Greece 🇬🇷❤️

[@bluekayak]

Mostly nobody: Me: *excited because I’m allergic to egg white*

[@jb-nk5pg]

What can you eat omg-

[@ddeokjinnie818]

I never knew that was an actual thing

[@redditpositorio5574]

how did you realize you were allergic to egg whites but not eggs in general?

[@kaenryuuart543]

@@redditpositorio5574 probably try carbonara or somthing and alergic didn't kick in

[@crowbro69]

*laughs in grew-out-of-egg-allergy*

[@Dswade808]

80% of the compliments I get for my cooking come from you my friend.

[@PNWLeviathanFPV]

“I’m all about the avocado toast life- ya know, even if it does stop you from buying a home” 😂😂😂 Best. Line. Ever.

[@tiffanyharrison4371]

Loving your passion and spiritual respect for the beginnings of life...your wife and babies will have the best man for them...

[@hyperplaguerat]

The way he tapped out after one bite of that pasta

[@SWOBANDO]

@6:59, Josh, I learned something AMAAAZING! Thank you.

[@erikal8974]

I randomly found this channel tonight and holy hell I'm about to cook through your KZbin channel 😂😂

[@TickleThatFancy]

I once saw a mooncake recipe and they put cured egg yolks in them and I was asking myself how to make those egg yolks. You're A genius and always one step ahead I love it! 👌🔥😍

[@ZioN.I.N.O]

I love the nod to You Suck At Cooking with the Avocado Toast you did!!! That was hilarious!!

[@markfrancisgatchalian4584]

I watched this video almost a week ago, I made like 6 freakin’ good cured egg yolks! I added dried basil on a few of them and booooom! I love you so much, man! My life has changed. Lol 😂 All hail cured egg yolks!

[@knarkknarkaren]

Seems like making them in a cupcake tray would be a better idea

[@Aphid121]

yeah

[@MyPieceOnThat]

That's how I did it, worked great!

[@gregorsamsa1364]

Genius

[@fishfire_2999]

Hello ))))))))

[@misslissa783]

This is amazing! Thank you for elevating us into the culinary stratosphere.

[@KoiYouu_]

Is the cure reusable? kinda seems like a waste to throw it all away for a dozen eggs or so

[@furrymessiah]

Same thing I was wondering.

[@MortalWastingThyme]

You can always make the yolks in the egg shell, that method uses a lot less cure. There is many ways you can reuse it! Depending on what blend you're having: for the one in the video (with all the aromatics) you can save a big part and use it for canning foods, another to season/rub meat and another part for congee. If you use the basic recipe (just salt and sugar) you can mix with vinegar and make a beautiful cleaner for greasy pots and pans, you can mix it with a little baking soda and orange/lemon rind and make a lovely scrub for your skin (elbows, feet). There is many possibilities : )

[@Electrovolutiona]

@@MortalWastingThyme Yes, but can i use it to make MORE eggs? like, if i spread it out in the oven and baked it to sanitize/dry it without cooking to a temp that would dissolve the sugar

[@MortalWastingThyme]

@@Electrovolutiona Of course you can use it again* Salt by itself kills a lot of bacteria but if you are still concerned, how about keeping it in the freezer between uses? I would't heat it at any temp because the sugar caramelizes/browns. *The cleaner you work, the cleaner your cure will be: when separating the yolk, try to leave all the white out & when placing the yolk, try not to smear egg over the rest of the cure. Use pasteurized eggs.

[@caelestisnox7045]

(Making a comment to also know a safe answer)

[@stbuchok]

You are quickly becoming my favorite chef. I made the duck breast prosciutto and it's amazing. I'm gonna have to try this soon. I have a pasta machine, so naturally, I'm gonna make some fresh pasta for this.

[@revoland]

I love your videos and watch them regulary just a small feedback: balance the audio level between your B-Rolls and the rest of the footage... they are too loudy in my opinion (especially when using headphoens) Keep it up !

[@TJ_Mc]

Nah, man, gotta feeeel the B-roll in the next room. Leave it be, J.

[@kimeikeo]

I gotta agree. Mah ears be sensitive. But I also get needing all the feelz in the b-roll. You do, you, J.

[@AdamKayce]

Yep - I frantically smash the Down Volume button just before the b-roll... it's lovely, but loud

[@bingus160]

Finally someone said it

[@absolutelybagel2218]

B-roll is supposed to have louder music. It's just music over some clips. Then your volume down 🤦‍♂️

[@TheMagpie4Real]

I live the keto life... but I still love this channel soooo much! Love to find inspiration here and then modify the recipes to more healthy versions. This time absolutely no modifications are needed. I am making these little wonders for sure! :-)

[@girplejuice]

Possible outros: "keep cookin" "enjoy the pantry" (closes cabinet door) "munch on"

[@mootwo3388]

Just close the door

[@inebriationconversation4526]

Wow the only salted egg video that isnt 30+minutes. This is why im subbed to Josh

[@robospin3202]

Honestly, coming from an American, we are an odd people. We eat cookie dough all of the time, which is absolutely raw stuff, and yet criticize others for dipping meat into raw egg as a part of a savory meal. Seriously guys?

[@jasonbothun1]

Josh! You are my favorite culinary Icon in the universe. You rock! Keep going, spial out!

[@Freakshow116]

Bro... I need whatever playlist you use for music. Food stuff is nice too but let's be real, I'm here for that B-Roll.

[@CronziiFx]

I need the song he used in the B-Rolllllll

[@madzzg9379]

the yolk dropping into the cure on the B roll was SOOOOO satisfying

[@舒克-f2u]

So it’s traditional in China and we have cured yolk ice cream.🤤

[@Velsbasketcase]

How do you make it?

[@舒克-f2u]

Velsbasketcase grate it and mix it up with ice cream, that simple.

[@jamesbranch23]

IVE DONE THIS BEFORE! Wasnt impressed as an garnished but loved the science if it.

[@annelieseb7521]

Me when I see the title: "eww I hate egg yolks" Also me: *clicks anyway *

[@MissIriee]

Yup

[@cherokeewarcry]

So...why are you here now?? I mean you clicked away right? What brought you back? Not criticizing, just curiously confused.

[@darkmoon4135]

This cure my cancer. Thank you

[@tbmnmusic]

You really deserve more subs!!

[@doc105]

This man has improved my food game

[@YanuYanu]

I live near a tiny chicken farm so i'm just gonna grab some eggs from there and do this next week when I have free time

[@CrypticCocktails]

SlidinSkrub tiny chickens?! That’s cool

[@alvareo92]

do you just cut them up like regular chickens?

[@DougWittrock]

This channel keeps getting better and better. I love this, and am going to make some cured egg yolks. Love your passion for food and cooking.

[@maxthemannequin4143]

"... even if it affects your ability to buy a home." Subtle nod to YSAC?

[@macromo]

I set them to cure on Sunday and I am currently dehydrating them in my toaster oven at 150F. I'm really excited to try them!

[@joshbrunstetter8734]

Spent 3 days on your croissants then my dogs ate them before I got to cook them....

[@vivi-nn3vg]

Well thats sad

[@Yomika14xyukina44]

Josh Brunstetter oh those are bad doggos

[@viethuongvothai686]

Josh Brunstetter WHO IS THE BAD BOY?

[@jaydenhoffisabell9030]

Eat the dog in return

[@SamI-lw9xp]

Beat them with a stale baguette.

[@geovaughan8261]

I was extremely skeptical of these things until I accidentally bought an egg yolk mooncake one year. The salty, savory, crumbliness of the cured egg yolk was a perfect compliment to the smooth, sweet and nutty lotus paste. I was always curious how they were made, and I didn't know they had so many other uses.

[@chemicalforce.6149]

this just makes me want moon cake (the salty egg one) 😭✌️

[@AnacondaHL]

This is it! The first eat on camera + slap the table combo!

[@AmitSenguptaPlus]

Outro typeface changed! Like the new one.

[@MElaughs]

I've seen a few of your videos, you're a bloody good reference point who is always to the point. I want some special ingredients set aside and this is saved. As for your outro, "k bye" would be fine, just stay tasty

[@lgraceking7283]

I thought I was about to watch a video on how to make a “cursed egg yolk”

[@BigGunz357]

I've watched this video so many times and your reaction while eating the pasta is priceless!

[@quentinking1188]

Wow..posted 1 minute ago. My first time being so early

[@JoshuaWeissman]

Early is on time. ;P

[@quentinking1188]

@@JoshuaWeissman my girlfriend says hey and she loves your show

[@JoshuaWeissman]

quentin king hey I love u guys thank you for always tuning in :)

[@quentinking1188]

@@JoshuaWeissman you make a good show man. Thank you

[@matthewvaldez7934]

My egg yolk was sick for the past few weeks. Thank you for letting me learn how to cure it

[@pentrixter]

"I'm all about the avocado toast life. Even if it affects your ability to buy a home." lol im dead

[@MackV99]

Wow every time I watch these type of videos, I learn something new. Great video, thanks for sharing with us I just subscribed!

[@ylibniquah]

As a guy who has worked as a cook all his life I wanted to ask, what kind of restaurant do you work in Joshua?

[@emiliana1767]

You can see it on his insta bio i think, or just google his name

[@ylibniquah]

A Girl Has No Name facts 👍🏻

[@kenwincel]

Wow! Holy Crap!! I'm doing this tonight! Love crazy things like this... Subscribed and like, thanks man!

[@kiskebear]

I looked up "God Tier Food Dude", just comes up with a picture of you Josh. Any chance we can do some Weissman-style black garlic?

[@ataozcan5180]

This channel is incredible. Love your work keep it up!

[@muteryu273]

“I was intrigued by the thumbnail, NOT the title” - KZbin recommendation 2019

[@gianlucabertolotti2651]

I made “dry “carbonara with it, and it was great . I am italian, and carbonara must be free from heavy cream and any stuff other than guanciale, eggs and pecorino cheese. The cured yolk grated on top of warm pasta , crispy guanciale and ground pepper created the same flavour you get from a perfectly undercooked egg sauce, without the complexity of making instant carbonara for many diners.

[@brotaytohpotato4272]

4:57 *_”so great”_* *_-huh_* Don’t you _mean_ *_”so grate”_* ?!?!..

[@mayamuller9233]

Underrated

Hello.

[@eliotsfoodtutorials5437]

How is this not the top comment

[@brotaytohpotato4272]

Aw that’s sweet- thanks guys!✨

[@MrSparklerbomb]

Joshua W i can watch your Videos all day thanks for Great ideas

[@sean.butterworth]

Josh, how long do they store for after curing?

[@codename495]

Sean Butterworth If they are dried well, kept in an airtight container in a cool place they last indefinitely

[@profilen5181]

yeah they will pretty much never go bad, curing things like this is an ancient preservation technique.

[@darionakins9064]

Wow those butterscotch candies are huge!