Preparing Salt Pork - 18th Century Cooking

[@nathangamble125]

Recipe: Salt pork. Ingredients: Salt, pork. Instructions: Salt pork.

[@kevinjohnson7300]

Eating: use fork for Salt Pork

[@alexandernorman5337]

Any idiot can do it, right?

[@doctorlove3536]

Alexander Norman fool proof, that’s why it’s so effective

[@ulary]

@@doctorlove3536 Wow! The play of words.I don't know whether you are insulting him or making a statement.😄😄😄

[@strangerinwhite]

@@kevinjohnson7300 Actually you soak the pork in water, and change the water ever half hour, two hours per pound, what I recommend. Then cook it and after it done cooking. Then you eat it.

[@athenasblueprint]

This guy seems like he would be genuinely one of the nicest people on earth.

[@tommysobo123]

Until you pour the hot brine solution on his exposed meat!!!

[@chanchanarthur8068]

I wonder if he knew Bob Ross

[@thanielxj11]

@@chanchanarthur8068 or mister Rogers,

[@frankkolton1780]

Oh yeah? Remember, Jeffrey Dalhmer started in the exact same way, doing experiments on animal parts, finding ways of preserving them for storage...

[@sigmundfreud1191]

Frank Kolton 🤨

[@mikethefarrier]

I would like to give a big shout out to all of our ancestors who died from food poisoning and botulism figuring all this stuff out.

[@bigfatchubbybritboy9445]

My thoughts exactly

[@warbossgrotsmasha23]

they had to preserve food somehow, its not like they had refrigerators back then :P...ice outside of winter was hard to come by and when it was available (ships hacking icebergs for valuable ice would often ship it for distribution, people had ice boxes but i reckon those came around a lot later, sometime in the 19th century) it was helluva expensive

[@cait7265]

I bet it was quicker than starvation though! Lol

[@adolfhipsteryolocaust3443]

Propably rare than you think

[@soulplexis]

Botulism would be terrifying slowly becoming paralyzed and then dying

[@magicmark1837]

I live in rural Virginia and it was common to do this to herring in a stoneware crock when I was a child, but it was done dry with salt and a little pepper and sugar. The herring weren't deboned. The salt almost disolved the bones. You ate bones and all. The fish would keep for a couple of years. You just soaked them in water prior to cooking to remove most of the salt and rolled them in corn meal and fried them. Nowadays, you can hardly find them.

[@thekathal]

Just go to the Netherlands, you can find whole salted herring on every street corner

[@margaretbass773]

I have seen salted cod at Costco here in Toronto!!

[@marcusdire8057]

This sounds delicious! (more the cornmeal fish fry than the salt, but still, YUM!) :D

[@EternalShadow1667]

@@thekathal yeah I mean, fish are kinda starting to get scarce tbh

[@daleledoux8362]

Born and raised in Cajun country here The old folks put up salt pork. the first pigs were butchered at the first frost in late November. They used dry salt, letting it extract moisture from the meat to form the brine. After the brine submerged the meat, a layer of lard was used to cap the crock. When meat was taken out for use, the lard was remelted to cover the remainder. And they usually added copious amounts of red pepper - cayenne - with the salt.

[@teddyjiang884]

One of the most impressive things about this video (of which there are many) is actually the video and audio quality. I was amazed at the production quality of this video compared so many of the other videos on youtube in 2011

[@townsends]

It depends on the context. In the 18th century they might keep pork like this for many months, but using modern food safety recommendations I would not suggest using brined pork stored at room temperature for any length of time.

[@funnyguy3D]

Hey townsends, didn't this video used to be higher quality? it looks blurrier than i remember it being a few years ago

[@townsends]

@@funnyguy3D KZbin sometimes lowers the quality to reduce bandwidth

[@funnyguy3D]

@@townsends i really wish they would stop doing that, really grinds my gears.

[@mkshffr4936]

Did they use dry salting as well?

[@jelteklaswijnja4055]

I was wondering, if applying the same techniques to a more modern packaging might work for basically indefinitely shelf-stable pork; -salt pork -vacumize -pasteurize (like sous-vide preparing a rare steak) After this, due to the vacumizing it should be safe from outside influences, and due to pasteurisation nothing internal should have stuck around. As this does to some extent cook the meat it may be a slightly different result (though I expect a small difference) , but I'm curious what the modern-day implications of something like that might be.

[@Blast_Door_Chump]

the salted pork is particularly good...

[@Domainz77]

Salted Pork..?

[@HighLordBlazeReborn]

+Zakura Ryuunosuke "we're under orders from Treebeard..."

[@embrezar]

+Zakura Ryuunosuke Darnit, you beat me to it... 4 months ago. I came here specifically to make that very comment.

[@JD-vv8rq]

Zakura Ryuunosuke hobbits...

[@kcloe88]

Haha

[@MondayBoredom]

We're sitting in a field of victory, enjoying a few earned comforts. And the salted pork... Is particularly good!

[@billietalley5891]

Myles S SMOKIN N EATIN

[@MT-kx7ff]

Salted pork???

[@christianeddie1747]

Hi my name is myles whats your favorite colour

[@xdsmastermia]

ha damb hobbits lol

[@n1k32h]

Billie Talley I came here for that comment

[@tkmushroomer]

It's really nice to see a channel producing high quality content for 10+ years.

[@williamowings6857]

Invasive species of feral hogs are a problem in Texas. Even with 2 freezers and giving it away to Charity it has become necessary to go Ol' School to not waste the meat from the kills. Salt breaks down the tissue and tenderize the meat. We use this method but cheat in a historical sense by an ice water brine in a Yeti cooler...fresh water rinse cycle before a bit of time in a smoker box on low heat before placing the toughest cuts in a keg with a bit of brown sugar with the salt. I recently got dentures and it's still tender enough for me to chew and delicious.

[@carterhamilton1502]

If you are still having a problem with to much I would be more than happy to pay for extra salt and shipping to Va. Thanks Carter

[@orc-jiit9257]

4:17 We're gonna start pouring it in on top until it covered our meat- *inhuman roar*

[@acash93]

I am the senate!

[@maxischew514]

Dylan Weaver It's apparently a donkey.

[@LGraphicsMedia]

Dylan Weaver lmao

[@slowed8394]

Heard that too😂

[@theunitsquad3144]

Dylan Weaver translation That’s my son

[@scottcooneymusic6736]

You should show the finished product more often in your vids. very cool though

[@fraudexaminations]

Excellent Explanation.... I've done that many times, as a boy on the Farm a Long time ago (with a Cherokee mother) when we would slaughter Hogs and Beef Cattle, salt up meat for the Smokehouse, Render Lard, and pickle the feet, tongue, etc....and as a living Historian. Great Story for those who have never done it!

[@lunar9650]

Interesting

[@traemaxwell]

Townsends and Son is always a joy to watch. They really take pride in our nation's history and show us just a glimpse into that history.

[@timothymcgill1577]

I joined the Army in 2004 and served in Iraq from 2006-07. I also have been an avid back packer. And earned the rank of eagle scout in 1999, it feels like a life time ago. But I always love good food and I appreciate knowing how soldiers before me survived in the revolutionary War years . I love all your videos and I have tried every single recipe that you have done. All of them are absolutely Amazing. Keep up the great work

[@sanabriaadrian]

I'm disappointed that you didn't show the final product

[@samm1809]

Me too... but considering that he explained that you'd just use the pork like in any other recipe, I would imagine that it is just a redundant preservation method, rather than an actual useful recipe.

[@0xFF48]

If you watch some of his Q&A videos, he talks about how they may film multiple videos in a day, and waiting several days/weeks for it to be fully cured isn't practical. I suspect he doesn't have some sitting at home either. If you watch some other videos, you can see where he uses it.

[@ODSTrookieful]

Well, it has been more than 6 years, where's my salted pork >:L

[@Andre-oc7gg]

Probably messed it up and didnt want to eat it cause he would get sick

[@illumi._.]

Travis Thacker mystery meat

[@DuskAndHerEmbrace13]

I think this video is PARTICULARLY good!

[@Sartinalexander]

LOTR FTW :D

[@jodecijoints5567]

SelfReferencingNamekkkii

[@tquatMassEffect]

Salted pork?!

[@ategabbysev2993]

we are sitting in the field of victory enjoying a few well comfort. the salted pork is particulary good!

[@edmundblackadder2741]

I always have that Gimli voice in my head saying "salted pork"

[@shaywilliams9223]

Me too lol

[@nelzelpher2088]

Me too, no escape

[@Orion-iw1qj]

Whenever I hear "salted pork," I always think of LotR.

[@pixelsbyobrince5606]

What I can hear is Merry and Pippin

[@mrjamieson4741]

I’m so happy to find out I’m not the only one ! It’s nice to not be alone anymore

[@HibariSama]

Ten years ago....wow! I only just found this channel about a year and a half ago and I've been having a blast watching these videos. From this channel, along with Tasting History, I've learned quite a few unique and interesting bits about the past, what people would eat, and how they lived. Thanks for the amazing videos!

[@Pieces_Of_Eight]

Fascinating from start to finish! Especially enjoyed the tip about floating the egg to check the brine solution. Have always been so curious about salt pork and it's extensive usage, particularly on 17th and 18th century ships.

[@worddunlap]

My grandmother made this and much of the stuff you do. She lived the rural life and didn't get power until 1978. I spent many Summers with her and most of our days were spent revolving around food preparation, working in the garden, picking wild edibles and acquiring meat. The days were full, literally sun-up to sundown and you were too tired to be bored, get into trouble or develop bad habits. Due to the salt ( I suppose) she did die of hypertension at about 66 years old.

[@janecollette9504]

worddunlap how interesting, good to know.

[@jasonsmizer5431]

Im not trying to insult you or your family but 66 is a good age. She did not get so old she couldnt get around. Hopefully she didnt have to choose between living another month by buying medicine or eating.

[@headphonic8]

plenty of people get around just fine in their 70s. 66 isn't decrepit at all. She must have had pretty bad high blood pressure to die that early.

[@sykotikmommy]

There is new evidence that hypertension isn't from salt, but sugars from carbs and added sugars. My dad eats a low amount of salt, but huge amounts of carbs and baked goods and he's got really bad hypertension.

[@wfellow1]

I am not sure what this "new evidence" is but high sodium intake is still identified as a primary cause of High Blood Pressure and Hypertension, I couldn't find anything that indicated high sugars are except when they are added into the overall weight gain component. Smaller veins and a sedentary lifestyle also are factors along with advancing age as well as increased weight. I don't know your father but if he is advancing in age and eating large amounts of carbs and sugars which are well known to cause weight gains the extra weight could be a major factor. Many high carb foods also have increased salt in them.The fact of the matter is we eat too much salt, use too much salt in food preparation and rely on it too much as a seasoning when there are many other seasonings to use.

[@karldias1415]

This channel is so relaxing. No negativity... no politics. Just good old fashioned to the point information. What a refreshing change. Keep up the good work.

[@cristhianramirez6939]

Keep up the good pork

[@sinan6275]

SOUNDS LIKE A CONSERVATIVE TO ME

[@Dashitishere22]

@@sinan6275 i like how you immediately bring politics into it lmao

[@igrowtowerspermaculture9055]

@@sinan6275 I think you meant that it sounds like he is a CONSERVATOR.............

[@strawberrycream2974]

He got a shout out from Binging with Babish! That is so freaking cool!

[@ja-bv3lq]

Yep!: "Check out the Townsend's."

[@ryeflekun7857]

It sparks joy for me.

[@adhistanley6537]

in which episode?

[@strawberrycream2974]

@@adhistanley6537 his Lotr special

[@trenae77]

When we make it past the Corona insanity, I would love to see some cross-overs! Townsends already did a Zoom conference with Max Miller, but would be awesome to see Max or Babish in the colonial kitchen with Jim. Max would be soaking it up ... Babish would likely try to look uncomfortable while he's geeking out on the inside LOL

[@erinhowett3630]

So happy when Bingeing with Babish referenced this video! Long time viewer here, and you guys deserve it!

[@sebastiannemeth-ramirez2160]

I've been a fan of Townsend longer than Babish, so I'm glad he referenced this.

[@eldarius237]

I'm shocked to find Townsend's 10 years old video. 10 years is a whole life. Amazing they keep making this content over 10 years.

[@leadedbison1997]

Quality content as well

[@jake8855]

"10 years is a whole life". LOL. People get so dramatic on social media and they say things that make them sound like morons.

[@leadedbison1997]

@@jake8855 case in point, your comment

[@jake8855]

@@leadedbison1997 No, the original one. Nice try though. Very noble attempted defense of your buddy.

[@jake8855]

@@leadedbison1997 Whose whole life is a decade? One of the sandy hook kids?

[@maxyn1269]

The wholesome part of KZbin. I love the Townsends!

[@trishoconnor2169]

"The Grapes of Wrath" includes a description of Ma Joad packing kegs of freshly butchered pork in salt for the family's journey. That's only from the Depression, so this skill was part of at least some Americans' daily life into living memory.

[@bitsnpieces11]

As a child going to school, my father would come home on Friday and take the lid off a barrel filled with cooked pork chops covered with clean lard to preserve them. Scrape most of the lard off, grab a big buttermilk biscuit and head for the woods where he and his brothers would spend the weekend hunting and fishing then be back home on Sunday.

[@wzardglick]

Oh sure. If you are a certain age, all of this stuff would not be unfamiliar to our grandparents.

[@rjiggy07]

cooked or smoked chops?

[@notpulverman9660]

wzardglick My grandma used to make me hold the sack while she added the pork. She did it a little differently, but same concept: at least an inch of salt between em. Also it wasn't a tiny keg. It was just a jar. I'm in my 30s.... so people definitely still do this.

[@jackrabbitsalad932]

Trish O'Connor who told you to do this

[@YdUnA19]

I feel like there should be a part 2 to this my good sir. Thank you for all you do!

[@rhysthomas2876]

I study history at university, and I read a lot of books. However, media makes history come alive in ways that a book and the imagination cannot. When you see a historical film, or play a historical video game, you usually witness defining moments in history, battles, people dying for a greater cause. But you rarely stop to think about the day-to-day interactions of those that have come before us. I love this channel because it depicts the day-to-day life of people from the past. As historians, we usually consider the monumental events that shaped the world we know. But for the average person, their day-to-day life revolved around finding and preparing food. Thank you so much for these videos. I always look forward to your next update! Love from the UK

[@strukto6347]

Tested it on myself and my sailor team, and it rocked! Now it was salty since cooking aboard a boat has to be done in short time and in rocky conditions so i could only squish in a few hours of soaking. Adding potatoes (unsalted) helps with the dish saltiness, we also added peppers and that was basically it. Great meal, and thanks for inspiration master Townsend!

[@isaacikaika]

Just processed one of our sows, 361 lbs hanging, now I can make some. Hunting season next month, 🦌 in my garden, gonna make smoked salted venison as well.

[@RedWolfRun]

This is what I want to learn how to do.

[@misterid1075]

I’ve no idea why this showed up in my recommended videos but I’m glad it did. This was surprisingly fascinating and I’m going to watch more.

[@coltonregal1797]

I tried this tonight with a half gallon mason jar, fifty-two ounces of salt, and some hot water. This is my journal of the process: 9:45 I've packed all the meat and salt into the container, leaving as few air bubbles as possible. 9:51 Made the brine solution, nice and hot. I've added the first portion and am waiting for it to soak in a little. 10:07 Adding the second pouring of brine. 10:10 Releasing trapped air bubble by use of a sterile instrument. 10:20 Final pouring. 10:27 Adding more salt to the top for good measure. Putting the lid on and dating the jar. 10:30 Praying that I've done this right, and that the meat doesn't go bad.

[@faiitheless8594]

can I just say how much Im so glad I found your channel. I love your videos

[@WildTaltos]

The salted pork is particularly good.

[@RingxWorld]

They're taking the hobbits to Isengard

[@Sartinalexander]

Whats taters precious?

[@intuit5767]

Bless us and splash us Precious!

[@samm1809]

Now we find ya feasting and smoking...

[@thebakeddonut2038]

WildTaltos You just repeated what the other guy said 😑

[@shawnstrode3825]

My great great grandmother passed down this recipe to draw out the salt. Soak your ham roast overnight (changing water twice). Place in roasting pan, cut grid on top. Put a clove in each cross, pack top with brown sugar. Pour beer over entire roast. Bake at medium heat. The beer and cloves react with the salt to draw it out and replace with brown sugar

[@stephenwilliams7971]

Great videos, I'm really enjoying and always learning a lot. I find my self, time to time, using cooking techniques in my modern recipes that I have learned from your videos. Please keep it up

[@kristophercrane]

Most relaxing channel on youtube by far.

[@xxlegolas]

Always happy to see you still at this, good sir!

[@fullmetalgeezer]

It's been 11 years since you have posted this video - still going strong!

[@thetoniotchannel1345]

To all the people sent here from babish I have one thing to tell you people Please enjoy John Townsend and his videos and streams, welcome to the 17th-18th century fan battalion soldiers

[@violetskies14]

I heard about townsend first from babish but was sent here by Tasting History and I'm glad I came. American history isn't usually my thing (since I'm British and comparatively there is very little history to the USA plus you tend to get some over patriotic people who like to have a go at me for a 250 year old grudge) but this is super interesting and I'm glad I came.

[@evahamrick3282]

I read the Little House on the Prairie cookbook about how Ma would parboil the salt pork after she had cut it thin. Then she would dredge it in flour and fry it. I thought she the salt pork she was using was like I see in the store. What you made sounds more like what she used.

[@townsends]

Yes, today's salt pork isn't really like the stuff they made back then.

[@TheSunlitLeaf]

My daddy always insists that salt pork was preserved pork fat. Reading about the Ingalls family eating it always turned my stomach a little because of that, though fat didn't make sense given the way Ma was able to cook with it. I'm so glad to see this video because it proves that it was just salted pork, nothing gross. I'm reading Little House in the Big Woods to my daughter so we're going to watch this video together today :) I just wish it showed the end result!

[@jonniesaur]

Your content is some the most entertaining and wholesome stuff ever. Love it man!

[@NotSpockToo]

Fantastic that Binging with Babish gave you a shout out. Two of my favorite channels!

[@chiefvercingetorix3662]

Lol I can’t help but imagine being this guys neighbor. Looking out the window and seeing him dressed like that. “Honey! He’s filming again!”

[@masterstoner666]

time to get drunk watch these videos and plan on making these meals and never end up making them

[@947969]

and then just order a pizza....

[@DantevKratos]

Literally me...though I have made some for my ex...

[@hullo8246]

Coral

[@christiansouth6857]

Lol such a pathetic attempt at passive aggression at least you tried or maybe you have an illness of the mind in which case i feel sorry for you

[@christiansouth6857]

Ps jon was joking read again

[@Bulletpr00f76]

the salted pork... is particularly good

[@TheObihalf]

Hobbits

[@Monkeynuts502]

*"Shalted Poark?"* better late than never

[@Donica95]

Lord of the rings Pippin said that :D

[@tombraider77777]

That was a great series.

[@bubbleboyspot]

Your new video brought me here, great stuff!! It's so awesome to see your order production, nicely edited and good quality.

[@jollytosty]

I remembered watching this 8 years ago.... you made another video recently more updated. Loved both videos. Keep it up, i hope for more salted pork videos tbh.

[@happycat0411]

My grandparents salted vegetables and fish and they both lived well into their 80s and 90s in age.

[@tonibercha7045]

Growing up in the MS delta in the 70’s and 80’s, my favorite breakfast was mama’s biscuits and fried salt pork. I still love it. It’s deadly but I love it.

[@paulgivens2289]

As a Southwest Mississippian, is your food even good if it's not attempting murder

[@olddaddie5645]

My grandma was from the Ok-TX panhandle, and it was one of her staples too! It was wonderful.

[@chewher4171]

Is this guy on TV? He could be if he isn't already. Very entertaining. We need more shows of this quality for mature audiences. Do it right and do to educate.

[@ideclaredwaronyourfrenchas4123]

Tv is becoming a dead medium and youtube would probably attract younger audiences to become interested in this type of thing

[@louf7178]

Yes, YT is tele-vision.

[@jenniferk4083]

Late to finding this channel somehow but im thoroughly enjoying spending my whole work day catching up! Thank you for making such wonderful videos. As a lifelong history lover, who was made fun of for loving this kind of stuff, i love seeing how much love these videos get.

[@titaniumdiveknife]

Wonderful atmosphere. Bless you Mr. Townsend.

[@guillerbrady9261]

Since i found your channel i have truly been enjoying watching it. There has been a few recipes that i will be trying soon.👍👍 Keep up the good work. If you ever want someone to help out a week or two you know were to look🤩

[@HarrysHouseChannel]

This channel is excellent! I intend to use some of these techniques to live off the land later in my life

[@Tableaux15]

When I was a kid 50+ years ago I can remember us butchering and my dad would put up pork belly by salting. He used a large crock and lots of salt to cover the pork. He called it green bacon because it wasn't smoked. Just wondering if they used crocks back then to store meats. Oh, if I remember correctly some of the salt would leach through the sides of the crock.

[@joekeene6671]

Yes and you had to the green off of it looked bad lol.

[@Foebage]

large crocks make great vessels for food preservation they were used all over the world for a plethera of different foods either glazed or unglazed

[@gl7323]

interisting that he called it green bacon! this name probably comes from cod fisherman. French fishermans in the 1700s would preserve the cod in salt, just like the pork here, and they called it "Green Cod ( Morue verte) in french.

[@demetripetrenko2783]

Dear Townsends, I remember when you first started i watched alot of your videos, I do have to say you have grown alot from a handheld cam cord to what seems to be a professional camera the quality and look of your videos feel so authentic and professional i am very impressed with how much this channel has grown. You have been doing an amazing job and I look forward to watching more of your videos, Keep up the the amazing work! much love ❤ Vive L'Liberte! 🇺🇸🇫🇷

[@NotTheNebraskaMan]

I watched this video when it first out 10 years ago and out of nowhere it shows up as a suggested video now in 2022. That's awesome!

[@dgunn4408]

How are there 1000 dislikes on this video. This is the most wholesome stuff on youtube y'all

[@katanaburner]

Finally gave this a try and it worked! Thanks Jas!

[@townsends]

+katanaburner Great!

[@monkey0in0a0cage]

In Croatia (and I supposed the entire Ex-Yu area) we still have something like this. In winter when it's cold we get a pig and salt and smoke pretty much all of the meat and whatever we can use for eating. But the salting is much more intense, you manually fill up every crevice with salt and you apply it generously, the barrels are filled with salt as much as necessary. And the pieces stay there closed in cold for various time intervals before being hanged and smoked. Since it's winter and if you've done everything right, there's no chance of it going bad. This year we did it a couple weeks ago, and I know I'll be waiting for my bacon and sausages for at least a month. And btw I don't think we use hot water. The only meat I think we use salted water for is ham for Easter day. And that's only if you want to do it that way you don't really need to. And we don't do the "soak in fresh water to get the salt out" part.

[@ablacknambercat]

Same here in Ireland. I remember doing this with my dad. Fill the barrel with pork and salt leaving no gaps. as I remember it, you shaved the skin and rubbed salt into the meat before barreling in the salt. Made sausage and blood pudding with the leftover bits. As they say, the only bit of a pig you cant eat is the squeal.

[@johnwright6706]

monkey0in0a0cage I have a neighbor from kosovo, and he does what you've described with beef. It's so delicious.

[@oldfrend]

so you cook it straight out of the barrel? isnt it, like, painfully salty?

[@kristiancolak-barac6458]

monkey0in0a0cage ma kobase kad nemas sta jest

[@terminallumbago6465]

How long does the meat actually last for even salted? Eventually it would still have to go bad

[@demilovatosspoon9754]

So glad I stumbled across this channel

[@DemonHippo266]

Just came by this on my homepage. This is amazing. Just subscribed. Please continue your work.

[@in3ffable505]

Who dislikes these videos and why, this man is so chill.

[@Yimello]

Gimli approves

[@jamerv86]

Harvey Scott also think of that scene when I see or hear salted pork.

[@danielwarren3138]

🍋🍋🍋

[@stephenisheta8457]

Mans has been talking about salt pork for a literal decade

[@dyeus4464]

Also don't forget nutmeg.

[@killer92173]

Pippin: "The salted pork is particularly good!" Gimli: "Salted pork?"

[@osirisgem]

I am really glad I watched this. I am always keen on learning off ways of preserving food that require as simple a process and material requirements. Thank you for teaching me this.

[@Valscorn01]

I still think Townsend is in the pocket of big nutmeg.

[@theonlyjaie]

Not just the 18th, heck, here in Oswego NY, it's still standard fare, we even have church hosted salt pork dinners. Not to mention how vital salt pork was to the west.

[@liamwalton4183]

It's a thing found all throughout history. I find it funny how he mentions the 18th century when it was common throughout 1000BC or earlier, right up to today. Maybe today it's more just a delicacy type thing, or an experiment, since salting for preservation isn't really needed anymore. But anytime before fridges were commonplace, salted meats were commonplace

[@Wolfboy2012]

Let's thank Binging with Babish for shouting out my boy Townsend on his LOTR special episode

[@erictortosa4002]

Great video, Mr. Townsend! As always, very tastefully done!!! Wish you could show another video about how to use the salted pork!

[@rahjahk5365]

I was already subscribed here, but amazing Babish gave you the shoutout!!

[@PedroDoderoEscalante]

Babish sent me.

[@J.Valentine1031]

Same here

[@NokiaSux220]

Welcome to the best historical cooking channels on KZbin!

[@meep7979]

Same

[@PedroDoderoEscalante]

@@NokiaSux220 oh, I have been a long time fan of this channel, and I am so happy they got a shout out from Babish.

[@LstinThought-gs1mb]

Ditto

[@urkilnme2]

rub kyann or black pepper first.salt it press it .more salt. press .leave 1 month. then hang in fruit celler. 3 months later . skinned then sliced . Italian style

[@HungerGamesFan00]

David thomas Kyann?

[@mjlim6610]

HungerGamesFan88 Probably cayenne

[@hiota45]

He's a bit wrong on the saltpeter, saltpeter or potassium nitrate would give the meat a cured flavor, similar to unsmoked ham. It doesn't necessarily taste worse, just has a cured flavor. A major benefit is that potassium nitrate prevents botulism.

[@janecollette9504]

hiota45 good to know, thanks.

[@MikeK2100]

Now a days they don't use saltpeter, but something called Prague compounds which are still used in some types of sausage making and curing. The main difference is it is a combination of salt and sodium nitrite. There is a second one which contains also smaller percentage of sodium nitrate along with the other two, which are used in dry cured meats such as salami that require aging.

[@billcornelius1383]

Saltpeter is available as stump remover on amazon, called Spectracide. said to be 100% pure but they don't advise consumption.

[@notpulverman9660]

hiota45 Back then it woulda tasted like piss. Because it would be contaminated with piss. Because it was made from PISS.

[@notpulverman9660]

This was back when alchemy and chemistry were still the same thing. I guarantee you it tasted like piss.

[@dgracia18]

This was the perfect follow up to the salt pork video you just put out. In that one we saw you pour some brine into the top of the barrel but you didn't say that's what you were doing, how much to use, or how strong the brine was. This earlier video answered all those questions. Very interesting info. Thanks!

[@xrl1996]

Live in a fishing community, grew up here and ate salt fish and pork scraps. Even now that I'm an adult it's still one of my favourite things to have, and to hear stories of my great grandfather sitting out in his yard with the fish on the clothesline drying with a flyswatter. Love the videos, keep at em.

[@hornetscales8274]

Not only how to salt it, but how to USE it: Covers all the bases. Good to know.

[@clarabow813]

I always wonder how things stayed dry. I know it's less humid in the North but... Jamestown is in Virginia and it's like a tropical rainforest here in the summer sometimes! I'm sure it wasn't too much less humid a few hundred years ago... just wondering. thanks, Amanda

[@Darqshadow]

Have a couple friends who do LARP so been sharing these with them. Subbed btw

[@unique_avi749]

I don’t know why i watch this but i know it’s a great binge.

[@terrodar19]

Wow I love your channel man!! Just discovered it, knowing how to preserve food might even save our lives if things go down hill for civilization

[@ff7522]

I'm glad I found this channel for when the government collapses and we have to live off the land

[@lmd2454]

You didn't know when you made this comment that it was only a few months away...

[@randallmokjialung3592]

_bruh_

[@mercenarygundam1487]

Gimli from LOTR would love this/

[@Valdez82001]

4:21 what the hell

[@thirdlantern]

lol I thought it was just a demon in my room or something. Glad others heard it, too.

[@townsends]

Our neighbours have a donkey. He's not quiet.

[@frccustomguns7859]

Manbearpig?

[@Codemeleon]

Was a Pterodactyl

[@multiream]

Our neighbours is a donkey. He's not quiet.

[@johnhorton9637]

I always enjoy watching your videos. Very informative. Thank you. I've haven't been much into history. You make it worth while.

[@taylorhelm7146]

You can see the lives of people endured and required this necessity. Thank you for showing the original/colloquially accepted process to improve the lives of people at the time, as well as a possible use for current life. These are skills we should retain, but for the laziness and loss of interest, we have no resource but this channel and a handful of others. I check the feed for this type of info, and appreciate your own interpretation of prior gaps in the knowledge of the old, mixing with the new. Still want you to give an alternative view of both the 1st Nations and the 'New World' cohabitating in a realistic aspect, but wait patiently for the new view point. I wish you guys the best, and the will continue to seek facts from y'all.

[@din0696]

Roadhog mains after he got nerfed

[@jamesdamean439]

Now he's great

[@stopdropandroll]

Got buffed. Now OP.

[@rayc3103]

"Welcome, my lords, to Isengard!"

[@jacobcoleman8250]

"You young rascals! A merry hunt you've led us on, and now we find you feasting a-and smoking!"

[@KMDragonS]

@@jacobcoleman8250 we are sitting on a field of victory, enjoying a few well earned comfort. This Salted pork is particularly good.

[@alfredthebigasshousespider9650]

@@KMDragonS salted pork?

[@JXEditor]

4:21 “I am the Senate?”

[@stopdropandroll]

Not yet?

[@dutchcourage7312]

Really like these old preservation techniques, never know if we might need to fall back on them for some reason, so 'preserving them' like this, in the minds of many is clearly a great contribution to us all :)

[@jamesshaw3230]

This man has the best attitude. No rush no problem. You know he has no blood PRESSURE problem. No light BILLS like the rest of us. And NO CLOCK TO KEEP UP WITH JUST THE SUN. BEST WAY TO LIVE. BLESSINGS EVERYONE.

[@bagman234]

How can a video like this possibly get 1000 dislikes? You clicked on a video titled "Preparing salt pork" and got exactly that.

[@donna30044]

Using the egg to test if the brine solution contains enough salt is a good test only if the egg is fresh. Before testing the brine, test the egg in fresh, cool water; if the egg floats, it's gone bad and the rot gasses are creating bouyancy; if the egg sinks, it's OK. Then test the brine. The egg floats in brine because the salt in solution makes the liquid more bouyant.

[@hlynnkeith9334]

What kind of salt did you use?

[@yfl6715]

+h lynn keith According to what i knew,course salt is good to preserv meat.

[@Rhewin]

Been a fan for years. Saw Babish gave you a shout out. Hope that brings you attention for the awesome stuff you do!

[@AnhH88]

This is the most wholesome channel on KZbin. I wish my grade school classes on colonial life was full of content like this.

[@elioakeschandler]

KZbin recommendations have gathered us again