We Still Eat This All The Time - Strange Food Preservation From 1739 - 18th Century Cooking

[@arlysdavis3694]

On my 75 year old husband’s adoption records it said he liked potted meat. We had a good giggle over that. Thank you for your channel.

[@ericv00]

How sweet of you to adopt a 75-year-old husband!

[@bobsiddoway]

@@ericv00🤣🤣🤣

[@objective_psychology]

That is adorable, thank you for sharing

[@FordyHunt]

A man of culture

[@TC-rc1zf]

Cheap date.

[@R2debo_]

this channel is keeping entire nutmeg orchards financially stable.

[@birkobird]

oi that’s my comment you dog

[@mfaizsyahmi]

For a long time, it's what kept Dutch colonialism alive and thriving

[@Paperbutton9]

ok this comment is getting old. try something original

[@HabsburgFanClub]

​@@Paperbutton9boohoo

[@crystalh450]

​@@Paperbutton9I agree. I have seen it multiple times. It was clever the first time, but it is getting stale.

[@oldwolf9403]

Saltpeter (or similar nitrates) also had a secondary effect. It prevented the growth of botulism. It required incredibly tiny amounts of the nitrate, but was quite effective in preventing the growth of botulism bacteria in anaerobic, non-acidic conditions.

[@jdilksjr]

It was also used in the production of gun powder.

[@nathanstrong4359]

Came to comments to say this. Seems weird he didn’t know this with how much meat cooking and preserving they do…?

[@davidlguerr]

Still used today in deli meats.

[@seripip7028]

That's what i was thinking about. This process give best conditions for Clostridium botulinum to develop and raise its toxin to a deadly level. Never do that ! Botulism kill. This is for historical purpose, no for health and safety. Clostridium botulinum kill so many of our ancestor, no joke. First, it is easier to kill the bacteria rather than neutralize its toxin (toxin resist in the stomach acid, bacteria not), nearly impossible to neutralize the toxin without carbonizing the meat. So fresh meat ! Second, avoid room temperature + anaerobic condition. One of the two ok, both not. If both conditions are unavoidable, put sodium nitrite/nitrate with you salt to ferment properly your fresh meat and really master what you are doing (learn well before and check in lab your firsts trials). Third, from fresh and clean meat, the best processes to avoid Clostridium botulinum infection is t°≥ 120°c during 10 minutes / 15% NaCl (+ nitrate/nitrite if needed) / min 2% of acetic, lactic, citric, etc acid. Every other method didn't persist because botulism kill.

[@ballboys607]

Nowadays, preserved meats have sodium nitrite (which prevents botulism) added directly, rather than adding saltpeter (sodium nitrate) and letting bacteria convert it into sodium nitrite.

[@TetrahedreX]

Now I understand why classic European liver pate recipes are done the way they are! A French liver pate even today will involve all the components seen here--cooking the liver, turning it into a paste and mixing it with butter and spices, even using alcohol (usually cognac)--and finally topping it with a layer of butter. Originally I thought these steps were done just because it's delicious, but it now makes sense that these are relics of older methods of food preparation.

[@gcvrsa]

Saltpeter (potassium nitrate) is not for the color, it is to provide a source of nitrates to preserve the meat. It has been replace by sodium nitrite in most cases, but potassium nitrate is still used in many forms of charcuterie. The red color is a byproduct of the curing process. This is the same reason why celery powder is used, which is often erroneously and misleadingly labelled "uncured" meat, even though it is actually chemically cured in exactly the same way as if refined nitrates and nitrites were added. Celery is naturally high in these compounds.

[@jayytee8062]

Nitrites and salt(cure #1) are used when cure time is less than 30 days usually for cold and hot smoked meats and is safe to taste after 12 hours. Nitrate & nitrite(cure #2) combo is for cures greater than 30 days such as for air cured sausages and hams. Over time nitrates convert to nitrites. Then nitrites convert to nitric oxide(Gas) in 8-12 hours. Nitric oxide(Gas) is what cures the meat. It bonds to a protein in the meat called myoglobin preventing it from oxidizing and so keeping it pink.

[@beeslovetrees4509]

Thank you for commenting this, more people need to know the truth about ‘uncured’ meat products.

[@NoOneToNoOne89]

He was saying that sodium nitrite is for color, and replaced potassium nitrate. He is 100% correct. It also causes heart murmurs, arrhythmias, and heart attacks.

[@FarmFreshIB]

My grandma told me that when she was a child ... 1912... Her family would cook sausage patties and layer those in lard to keep them over winter after a hog butchering. I am sure this was kept cool or cold in their uninsulated woodstove heated farm house, but it always amazed me.

[@shadowphyre4746]

This is still done whete I live. Cook a lot of pig meat and preserve it in hardened pig fat.

[@Biloxiblues77]

They used to do this in Germany with fried sausages as well.

[@stamasd8500]

Potting fried sausages in lard or suet is still used to this day in Eastern Europe.

[@fishinwidow35]

They were kept in a crock which is cooler and then put in a very cool place, like a cellar.

[@tylerhobbs7653]

My Grandfather talks about this sometimes, and they were doing it in the 40's in Texas. Neat to see the amount of folks who do this.

[@napoleonfeanor]

In France, this is still popular with many types of meats made to pâtés.

[@jhnshep]

Rillettes

[@mfaizsyahmi]

Mace and nutmeg doesn't merely go together. Mace really is what nutmegs wear around themselves while inside of the fruit.

[@Mordecrox]

Wish I could get some. Went to several stores and had to show them what it is and so far no one called me back on mace/macis. I suppose next time I go to a bigger city they just pull a bag from under the counter like they did before with pine nuts and sodium chloride.

[@artfulcookingwithdawn9000]

I'm from the Caribbean and so have seen this for real... I'm not sure many people would understand what you are explaining!

[@debbiej.2168]

Didn't know that.

[@kimberlym5988]

So mace is the husk around the nut, kinda like what you see with a pecan?

[@artfulcookingwithdawn9000]

@@kimberlym5988 it's kinda like red lace around the nutmeg

[@kelimar3014]

I remember I did this years ago using your old potted meat episode, though I believe I used fish and the results were very tasty. It’s a shame this sort of thing isn’t more common nowadays, and I’m glad you’ve made a new video so that newer fans who maybe aren’t deep diving your back catalogue will be exposed to this spread.

[@CrystalBbyUSA]

It seems impractical bc butter is expensive and also I think a lot of people are afraid of foodborne illnesses. It's cool that you did it tho and that it came out good

[@FireflyOnTheMoon]

Potted meats are too dodgy and dangerous for people to make unless they have to

[@ammelois]

Here, in SW France, they would submerge the meat (often duck or pork) in melted fat, which woyld then congeal and keep for a year or more. There were beautiful enameled pots specially made for that purpose. Older people (80 or mre} from rural communities often say that they remember meats were preserved that way when they were children. Love your channel.

[@deniseferron3397]

My grandmother here in Quebec used to make something similar. Instead of using a small pot, though, she would put the meat mixture into a loaf pan then cover it up with lard. We would eat this on toast morning, noon or night. We could go through one of those loafs in two days, although families were larger then.

[@grennhald]

Rillettes? Or perhaps a pate?

[@SonofSethoitae]

Something like cretons I imagine

[@Ater_Draco]

Potted meats and potted shrimp are still local delicacies in parts of the UK, especially in parts of England. Thank you as ever for such a wonderfully informative video 🥰

[@angrytater2456]

I love deviled ham, which is potted meat. And I love my sardines.

[@stevedoolan1540]

Definitely. One of the best things I've ever eaten was some potted crab that my friend's family made in Dorset, UK. It was about 35 years ago and I can still remember the taste.

[@angrytater2456]

@@stevedoolan1540 I would have liked to see that process!

[@stevedoolan1540]

@@angrytater2456 I don't remember, other than boiling the crabs down at first. I do remember that we let it cool then immediately ate it, rather than eating it preserved - it smelled so incredibly good!

[@anophelesnow3957]

Yes, Morecambe Bay potted shrimp are superb.

[@metasamsara]

This is still done in France you find many types of paté and terrine and even rillettes in every supermarkets

[@crystalh450]

As he shows in the video, it is still done here too. They never stopped doing it.

[@hobes6845]

Goose rillettes are a particular treat.

[@rbettsx]

The technique is not so different from Confit, either. If the meat has enough fat of its own, use it.

[@CallmeGNana]

Hi! Just a note to help clarify something. “Take off the top when cold” would refer to removing and separating the cold collagen layer (which forms during cooling ) beneath the clarified butter. The butter is reserved and returned later in the process.

[@GnomeInPlaid]

Is that a pun? "Help clarify something".....and clarified butter.

[@free_live_free-511]

@@GnomeInPlaid yeah, fayevines really popped off the top on their cold open.

[@raraavis7782]

​@@GnomeInPlaid Clarified butter is butter with the residual water and milk solids removed. It's also called 'ghee'. You basically simmer the butter for a while on low heat, periodically removing the foam from the top, until all the water us evaporated and the milk solids have gathered in little clumps at the bottom. At this point, the molten butter will have turned from soft yellow and opaque to a clear, golden liquid. That's why it's called 'claryfying'. Clarified butter keeps for much longer and you can heat it to higher temperatures without it starting to smoke.

[@gray_mara]

...clarify something! Clever. You made me smile, thank you.

[@fishinwidow35]

@@raraavis7782 I came here to say this. It doesn't spoil and you can keep it in a cool pantry. Best to use unsalted.

[@davidd6171]

This is ...... unblievalby detailed. You sir should get an award for this video!!

[@erakettu1395]

Saltpeter (or nitrites in general) inhibits botulism bacteria hence why it is used in sausages still

[@Matthew-00]

I think it would be really great to sit down and eat the food and talk about some more history. It always catches me off guard how quickly these videos end once you've tasted the finished product. However, great video as always.

[@SirZeu]

In Quebec we have creton which is even more like the original than the canned stuff. It has barely changed in 200 years very common food stuff here

[@brendanlowry247]

New Townsends video? Sunday morning made. 😊

[@ChronoSquare]

It has been about 15+ years since I was last in boy Scouts. It has been even longer since I last thought about a cast iron dutch oven. Good show.

[@Unsensitive]

Best part of making clarified butter is the tasty milk solids. You think a piece of bread or roll and butter, is good? Try the leftover milk solids after clarifying butter on a piece of toast.

[@dalesmith1293]

I wondered if it had any use. Thx for posting. Now I know!

[@oliverhopkins8074]

Actual interesting thought. Will try. Thanks unsensitive, this was sensitive.

[@galileo_rs]

Something much better for you to try, it's called kaymak in E.Europe. Take whole raw milk and cook it. Take the milk fat that forms on top, add some salt and try it after a few days.

[@oliverhopkins8074]

I mean I'm not gonna just try that without some context tbf

[@oliverhopkins8074]

Because it sounds like eating spaff

[@musikSkool]

Oh, thank you for reminding me, I wanted to clarify some butter and make popcorn with it. That is basically what Theater popcorn is.

[@whitneymacdonald4396]

This channel is too cool. I love that you are preserving and reviving this information. I don't even eat meat and I'm watching! I do love to cook though.

[@sazji]

In Turkey they still do this, using mutton fat instead of butter. They basically cook the shredded meat (lamb/mutton or beef) down in its own fat. They don't pound it into a paste. Traditionally it would be put up in clay pots but nowadays they might just as likely use plastic water bottles with the tops cut off.

[@ys6630]

There is something similar in China, in which pork belly is submerged in lard. The difference is that this lard submerged pork can be stored up to several months and usually made in large quantities.

[@dankoga2]

In Brazil we have something called "carne na lata" (meat in tin). Meat, mainly pork, is cubed and slowly fried in refined pork lard, until it's completely cooked. The meat is then put in tin cans, submerged in hot lard and the cans are sealed. Some boiled the cans. It is shelf stable for weeks to months while sealed. Months to years if boiled!

[@renoufabraham]

This is the channel I go to when I want to feel grounded and happy

[@princeapoopoo5787]

Those little store-bought cans of potted meat have always been a long standing "depression" food for me to have for my lunch. I always wondered about that paper covering and I didn't expect the answer to that question to be here of all places.

[@Losttoanyreason]

They have just recently ditched the paper wrapper on the cans. Replacing it with a regular glued on label like other canned goods. I hate that because it's what I used to use to keep the lid in the empty can afterwards so no one needed to worry about slicing their hand on the lid when pushing trash down in the trash can.

[@pinkroses135]

The paper packaging was a nice touch

[@mikehajdu6154]

Been watching this educational channel for four years. Thank you!!!

[@vexaris1890]

I hope we'll see a Tasting History/Townsends-Crossover one day

[@oliverhopkins8074]

John already said he’d attack Tasting History for what they did to his wife

[@mackyrulez756]

@@oliverhopkins8074 what the hell happened????

[@meganthings]

​@@oliverhopkins8074what lol

[@oliverhopkins8074]

.

[@miso.1993]

omg yes that would be amazing

[@LissyVee]

I feel kind of badly. Many years ago there was an eccentric old man down the block and he was very clearly a hoarder but he was so kind and when he would cook and I’d walk by he’d invite myself and my partner in for a taste, it was traditional southern stuff like ham hocks in gravy over rice. He gave me a couple of cans of potted meat and I was baffled, I’d never heard of that before. Didn’t try it, I was super wary of it, I didn’t really eat out of cans to begin with and I tried to avoid meat when possible (though when someone offers me something I never say no because I appreciate the gesture). Years later I find this channel and the original potted meat recipes and everyone in the comments has all these fantastic ideas of using it, not just digging into it or spreading it on toast (which also sounds great since I now love pate, my taste buds have evolved and I’m a lot less picky about what I eat). It’s awesome and I love this channel but I also love all the people chipping in from other corners of the world and contributions their experiences and recipes. I just love that an 18th century cooking channel set in the US could be such an international glue. Thank you to all the commenters and thanks to the Townsend and Sons, Co!

[@sarahcrews2544]

Idk what it is about this channel, but I instantly get good mood vibes ❤

[@TingTingalingy]

It's virtually apolitical and void of modern contemporaries. At least that's my thoughts on why I love this channel so much.

[@sarahcrews2544]

@@TingTingalingy makes complete sense! He also has a calm demeanor 😊

[@robertgt1858]

The background music, love it.

[@sarahcrews2544]

@@robertgt1858 absolutely!

[@tommiefunk2099]

Thanks!

[@matthewellisor5835]

Here in the South Eastern united States, deviled or potted meats are still commonly available; However, from my experience, typically enjoyed by those with at least a few decades of tough times and hard riding.

[@mahna_mahna]

I grew up in Alabama. My brothers always liked potted meat sandwiches growing up, but I didn't have the palate for it.

[@wtk6069]

We used to call it "spotted meat" because it was unappetizing. 😆

[@matthewellisor5835]

@@wtk6069 A literal laugh out loud. (But it still eats just fine. Sorry that you don't care for it.)

[@Your-Least-Favorite-Stranger]

Deviled ham sandwich: A piece of white bread, half a smear of deviled ham, half a smear of mayo, drizzle of mustard, fold, enjoy. Also pb and mayo sandwiches - delicious. (Not from the south but came to find out the latter is a great depression era sandwich)

[@Psychedelphics]

I love dropping through the Townsends time portal. Thank you

[@renebrock4147]

It doesn't just have to be butter; both my grandmother's used kegs to store sausage, whole squirrels, or quails in lard, whole chunks of pork in lard, or beef in tallow.

[@mirkokrizan214]

Lard is better, but you can not become it so easily today, than butter.

[@windy1439]

@@mirkokrizan214 there should be stores nearby where you can get whole tubs of lard you just gotta hunt for it a bit

[@frankcarlton2035]

The old folks in my family did the same and thankfully taught me how

[@jesusmywholehaschanged]

​@@windy1439I can find tubs of lard easily where I live. The problem is it's all hydrogenated with bht and bha added. The only unadulterated lard I can find is online and it's pricey.

[@majcrash]

Any fat that is a solid at room temperature would work.

[@forevergogo]

I've seen lard sealed meat before, but clarified butter is new to me. Very good video!

[@skyhawk_4526]

I've essentially made this, but with duck and some different spices. I always used the rendered fat from the roasted duck to seal it in the jars.

[@WillLeingang]

This is art, beginning to end! I love his sensibility “we’d keep it in the refrigerator and not for any length of time” ❤😂

[@superdusmanu]

Romanian here. We do something here. Its caller Garnița but we do it with pork fat. You basically render the pork fat with the meat. Mean can also be smoked and it’s absolutely fabulous! We do make it in large pots and we keep it somewhere cool. And yes, by May-June you should have eaten it or else...

[@toadsuckbuck4111]

It's crazy how innovative people have been over time.

[@dog2man1994]

To be fair, it's either adapt or die. Hunger is a great motivator lol

[@Unsensitive]

Necessity breeds innovation. It's not surprising we find so many preservation methods. Those who didn't have preservation were more likely to die.. creating a form of survivors bias. The sad thing is people have lost these techniques. One reason I love this channel.

[@smileysatanson3404]

true but then again it was either do that or die honestly, today we have the option, thankfully

[@Khunark]

if you weren't you flippin' DIED

[@acemanner]

People tend to think people years ago were basically cavemen.

[@robzinawarriorprincess1318]

It seems complicated, but like most of your recipes, one can get the ingredients from even a small-town grocery.

[@bratwurst_addict]

a general rule with things that seem complicated: break them down into individual steps, mini-goals that need to be accomplished. It is a huge task to undergo overall if you plan to eat after it was sitting at room temperature for weeks. But making sure you understand each step and knowing where you might have made a mistake will help greatly in understanding why it is still or isn't still good to eat. Everybody makes mistakes and surely back then they would have had experience with how things should smell like or what should it taste like.

[@sukeywatson1281]

These old techniques are likely to be necessary in the near future…. Glad though to have a good pressure cooker.

[@skilletborne]

Is it complicated? It's just a slow roast with basic spices, pounded with and then topped with butter. Where's the hard part?

[@oliverhopkins8074]

It’s the exotic stuff, like nutmeg, that John gets literally livid if you don’t include

[@matthewanipen2418]

John, I know it's just mid summer. But I know winter comes faster than you think on the ol' homestead, I would love to see your prior Thanksgiving or Christmas multiple episode theme cooking vids done in the CABIN! Basically cook what you can for the holidays with what you have in a more rustic environment than even your normal kitchen. "HOLIDAYS IN THE CABIN"?...Something like that?

[@oliverhopkins8074]

John rejects your nonsense and destroys your nutmeg

[@hobes6845]

As far as I understand it "old beer" refers to strong beer rather than stale beer. On account of it taking longer to finish fermentation due to the higher starting gravity, as opposed to a "young beer" or "small beer" which would finish fermentation quickly.

[@Pygar2]

Would "old ale" be the same? "Albert and the Lion", on YT, mentions a place that sells "old ale and sandwiches", I now suspect he was saying the ale was good, the sandwiches, not so much... "Albert's Return" is a hoot, too!

[@hobes6845]

@@Pygar2 Yes, thats right. Old ale/beer is stronger and richer than other beers. So a sign advertising old ale and sandwiches would be advertising that they sell hearty, strong beer which would be sweet and calorific. Unfortunately, as you say, the same would not be said about the sandwiches!

[@kayscanningacademy]

This is such a fantastic channel. I do so much preserving but it's all relatively contemporary (my channel is quite new though I've been canning my whole life) and this is so great to see more of the "origin story" of food preservation.

[@stonyjupiter1481]

I am glad that i found this channel one day. The videos are so enjoyable.

[@SamPanamaOfficial]

I love this channel so much. Every upload is family friendly and extremely informative. Please, never stop, John and crew.

[@bdavre1]

When placing the dutch oven on the coals removed from the fire, how long do the coals typically hold their heat? Is it necessary to get more coals from the fire to replenish those that were initially placed?

[@mandapanda7407]

This video and hunting season about to open up- I feel inspired to try potting up some cuts that would suit the 3 hour cook, or make savory liver paté

[@TheMegalodonGaming]

That Underwood Chicken Spread is my go to for sandwiches its just about the only canned meat i'll eat.

[@rachaelhoffman-dachelet2763]

I make pork confit, and then rillets with some regularity, and it is delicious and joyful. Highly recommend. I use the oven, but the same process in a Dutch oven would be easy.

[@skyhawk_4526]

It's great when using duck as well. And the significant amount of fat that's rendered from a slow roasted duck is a perfect substitute for the clarified butter at the top.

[@kareningram6093]

So much cool info to learn in this video! Thank you.

[@jlshel42]

I love that you’re revisiting some of your earlier topics

[@GreyerShade]

Love this channel. 🙏🏻 Wouldn't "take off the top" refer to the cold cap of fat from the pot? Once butter and beef fat is cold it would be a gelatinous mass needing to be removed. Then you shred, season and sterilize once more, this time capping with pure ghee as the permanent cap for storage.

[@amadeusamwater]

Underwood started canning around 1820, so he would have been very familiar with potted meats. They also have canned beef today.

[@iaquil]

Thank you for the video. It´s a very refreshing content the one I find in your channel.

[@ravensthatflywiththenightm7319]

I was just thinking about this technique for my alternate history novel! 😻

[@travisstreeter5092]

Very nice as always

[@Pygar2]

Using a dutch oven outdoors is easier if you put it in a 7 1/2 or 8-gallon metal tub from Tractor Supply. Reflects heat, blocks wind, never seems to get hot enough to damage the metal of the tub... saves fuel and time!

[@bncsmom1]

I love devilled ham, mixed with mayo and stuffed into small tomatoes (large cherry tomatoes or small roma or plum tomatoes). I discovered the recipe for it in an old cookbook, for an appetizer and made it a few times. It's soo good! Also, please mention botulism poisoning when you're talking about these "preservation" methods! It's so important that people today realize that a lot of these methods are NOT safe for shelf storage - they never were, we just know more because of lab testing today. The sodium nitrite (SN) is there to help prevent botulism. If there's even one c botulinum spore in one of those pots, without the inclusion of the SN, you could have a real problem!

[@Stover1928]

Another great video. Thank you. Love your channel

[@Alberad08]

Thank you for creating & sharing this! BTW my first impulse with this was, I'd go for pig lard instead of clarified butter.

[@jesusmywholehaschanged]

I would use lard too. I've never heard of using clarified butter until now.

[@theseeker3771]

Potted beef is absolutely delicious and generally only available from the local butcher in the UK. The French have rillettes which is generally pork with a layer of pork fat and that is HEAVENLY. Whenever I make chicken liver pate I always seal it with a layer of butter but I generally eat it long before this method of preservation is really necessary

[@dwaynewladyka577]

This series is so fascinating. Cheers!

[@cleartick]

Oh my, we do this all the time with some charcuteries in France, especially "Rillettes" 😁 Same preservation technique for fresh homemade basil Pesto or other pasta sauces: cover generously with olive oil ❤

[@gailsears2913]

Very interesting, as usual! Thanks Townsends!

[@EnglishCountryLife]

Salt petre is also extremely good against botulinum

[@abcstardust]

Thank you for this informative and easy to follow video. I’m planning on making potted meat in the near future.

[@VermilionMage]

I wonder why I haven't heard much about this food from media depicting the 18th century. It seems like it would be a very important practice for sustaining protein during the Winter months and yet it's strangely absent.

[@Your-Least-Favorite-Stranger]

The movie _Sherlock Holmes: A Game of Shadows_ references a specific location's potted shrimp as being one of Mycroft Holmes' favorite treats. It's a very brief mention but its there

[@christianstrasmann2877]

Hey John. Love your content and have been watching these videos for the past 4 years I think now. Had a question, could you do a video on Rum. I was reading a book on how Rum is a New World (America, the Caribbean and South America) Invention, and how it was the drink of choice from the working class New England Sailor or dock worker to the rich Barbadian plantation owner, and so on. I know that from the time that Rum was created there were several types of Rum: English, Spanish, French and less common, Dutch. Spanish and English rum are made the exact same way except the British used Pot Stills and the Spanish used Column stills. I read something along the lines that most Rum distilleries in the English Colonies were in New England and that the average American drank about 3 1/2 gallons of Rum a year. I'd love to see a video as to why rum was a crucial drink for the time, given how popular it was.

[@robertillston2350]

As student of history and a history educator, I love the work you do showing the day to day living of the 18th Century "everyman;" how would a "pioneer" on the frontier most likely handle the slaughtering of a pig, what parts would be cooked immediately, what would be "preserved" and what preservation techniques would they have likely used, I have a feeling you may have already covered this and if so could you reference the video?

[@Pygar2]

Organ meats first; skeletal preserve.

[@spudgn]

I love this channel. I’m planning retirement in the Philippines and to live in the province or hillbilly country of Mindanao. In other words, iffy electric power, eating what we grow or raise etc. I grow tubers of various sorts, coconuts, bananas, mangos etc. Nutmeg is one of those intercrops that I want. It produces three things, a fleshy fruit, the nut and a red skin or mace. The pigs will eat the fruit or we will make something with it. As always, thanks. I need to learn Dutch oven baking. We cook mostly with wood. They like gas but it is expensive.

[@Aff3ct000]

I can almost taste it. It looks great, and this is good info for potential/likely future needs.

[@oliverhopkins8074]

Found the prepper

[@Your-Least-Favorite-Stranger]

@@oliverhopkins8074 that or inflation is just kicking in again.

[@b_uppy]

The important part is that zero meat is above the surface, as that is where the spoilage occurs. The meat must be totally submerged beneath the FAT.

[@damianvalle684]

This is very similar to something that we still consume and its commercially available in Spain; carne en manteca (meat in lard). It can be pork meat or liver and in plain lard our spiced with paprika (manteca colored, red lard). It was prepared during pig slaughter season to preserve the surplus of meat together with Spanish ham, salami (salchichón) and chorizo. Thanks for another excellent video

[@righteousviking]

I'm worried that this channel will make me think I want to live in the late 18th century when I know I wouldn't do well.

[@Ater_Draco]

It's dangerous, isn't it lol? Then I remember I dont even cope well camping without full shower facilities, and that I have the practical skills of a dead pigeon 🙃

[@animula6908]

Fortunately it’s not optional. Not that I’ve tried it 😒

[@robertgt1858]

With a nightly dinner at Jon's house I could maybe manage it.

[@IndecentLouie]

@@Ater_Draco How dead? just checking you're not over spoiled to be potted and preserved

[@Ater_Draco]

@@IndecentLouie LMFAO 😂

[@aplaceinthestars3207]

Even as an enthusiastic Spam-eater, potted meats are off my radar, but the concept reminds me of shito! It's spiced, cooked meats, made shelf-stable by a thick layer of oil on the top and eaten as a condiment in Ghana. I made it once after reading about it from various West African food blogs and seems like a condiment alive and well in contemporary times. Rather than a meat paste, the meat is fried to a crisp... though I might've over done it hahaha I believe it also had cloves and anise, as well as dried fish/shrimp.

[@lynnedunigan-little908]

Underwood chicken spread is a favorite. I keep it in my pantry. 😊

[@samuelkerr465]

So calming man. Thanks

[@michaelparks6120]

I find your channel really interesting and informative...thanks!

[@CairineTheElfHearted]

Potted cheese or potted mushroom paste are my favorites. Very good picnic/road trip food.

[@redraven1410]

I've heard lard was used. I have wanted to find some but it doesn't seem to be in the grocery stores anymore.

[@lauriemclean1131]

So much good information here, and yet fun to watch. Someone else to watch for tips on using a dutch oven is cowboy cook Kent Rollins.

[@buckonono7996]

He is a hoot to watch and the recipes are fantastic..I learned how to make a killer brisket an cowboy coffee from that channel

[@ikeseff]

I'm not sure if someone already mentioned this, but the use of potassium nitrate or sodium nitrate not only preserves the color of the meat, but also inhibits the growth of bad bacteria like botulism by interfering with the oxidation of fats and proteins in meat. That's why it stays red/pink!

[@FireflyOnTheMoon]

Nitrates are also is highly carcinogenic

[@SpongeBobaFett]

Fantastic episode!

[@notesfromthemancave]

Really love your channel. Do you perhaps have a list of books ( ie old cookbooks etc) you can recommend for a little library?

[@townsends]

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[@nataliekurtz715]

Wow! Loved watching this!

[@kathleenebsen2659]

So interesting! Thank you!

[@richardliles4415]

That was very interesting. Thank you.

[@puffinjuice]

I still do something like this today. When I have left over tomato paste I pour in olive oil into the jar and rotate it until the top surface is covered. Then I put it in the fridge. Helps keep it good much longer with the oil layer. I will do it with fat that solifies going forward. Will probably last even longer.

[@CyanTeamProductions]

Love when you do videos about preservation

[@echosackett4757]

I grew up eating potted meat from the grocery store and remember thinking it was quite tasty. I never knew the history behind it. Thank you! This was so interesting!

[@mikespangler98]

The Joy of Cooking has a deviled ham recipe. I make it with leftover ham from Christmas dinner, then have it on New Year's Eve with cream cheese on potato rolls (also from Joy of Cooking). It keeps pretty well too, the spices seem to help with that.

[@KGRumph]

Definitely going to prepare this with some mule deer venison this fall. What a wonderful idea. Thank you for making another video about potted meat.

[@wilfbentley6738]

To get finely shredded beef, use a meat grinder. My late mother had one (and I still do). Mom's would clamp on to a table and was used to make a vast array of kitchen products I believe they were originally used to grind sausage meat. These have been around for centuries and produce finely ground beef, pork, chicken (cooked or raw), fruit, vegetables. Lots of food products can be made with the result of a meat grinder.

[@LaMusica1607]

I believe meat grinders were invented in the 19th century.

[@haroldishoy2113]

This recipe and technique is very similar to a a terrine where one might use either cooked duck or venison with the rendered fat from the foul or animal poured into the mold with the meat packed in. Then it is weighted and refrigerated. Low fat venison may be supplemented with beef fat.

[@bvd7517]

Great to see a revisiting of another old classic. In addition to spreads, potted beef is also a great substitute for pemmican in things like Rousseau. Be sure to include some of the clarified butter top to replace the suet already baked into pemmican.

[@WayneRogersOutdoors]

I wonder if you can use lard instead of clarified butter.

[@christianjonhalimpolos4262]

its so relaxing to hear this stories and techniques

[@eliseleonard3477]

Saltpeter keeps non-acidic foods from growing botulism in the anaerobic condition of potting. It’s not just for color. Great episode!

[@dadbodforlife]

Potted meat is such a lot art and meal. Duck/goose is my favourite.