For those of you who wish to experience this at home I have translated the original recipe (or receipt as they used to be called), found at the end of the video, into modern directions. One must have an open mind for this one! 1 pound of ground beef 0.5 pounds of beef suet, minced fine 3/4 pounds of beef suet, cut into larger pices the size of peas Black pepper, a tablespoon Ground cloves, a pinch Nutmeg, a pinch Sea salt, a pinch table salt, a tablespoon 4 cloves of garlic, minced White wine vinegar, a dash 0.5 cups red wine 0.5 cups rum Natural hog casing for making into sausages Combine your beef, suet, spices, vinegar and alcohols in a bowl. Mix up well but not for longer than a few minutes or it can become tough. Put into a sausage casing either by manual stuffing or with a sausage press (this is so much easier when using a modern sausage press!). Twist off into links. If you wish to smoke it according to the original recipe smoke using sawdust over 2 weeks. If you want to try it out right away though fry them up in a skillet with a bit of butter till done to your liking. Serve over toasted bread.
Yes, there is more suet than meat 😭 you can watch us eat and review this on our 2nd channel Frontier Patriot...ehhh I wasn't the biggest fan but it was incredibly interesting to try!
It might be mostly fat but it had alcohol so maybe they didn’t notice after drink some of the leftover booze… I don’t think I would try this at home unless you and Ron suggest otherwise on Frontier Patriot…🤢
Justine, when I first saw these videos and learned you’re a teacher, I was like “How does she have all this time to make videos and lesson plan and grade papers?” And then I was like “Oh it’s summer…” 😂 Love you guys!!!
@@thevictorianedge5465My Grandpa was born in 1930 on a dairy and hog farm, and you are definitely right about all hands on deck when it's time to slaughter the 🐷
It does seem like a lot of work for one person to handmake sausage, but back then it would have been a group activity for the family or friends and neighbors a good sized couple of hogs or cow would have made a lot of sausage and would have been stored for use thorough the year. They would all do their parts at butchering and breaking down the animal. Like one would be on dispatch and pluck duty, another on quartering, two or three on sawing limbs and breaking it down more, another on cutting off the fat and mincing the meat and a few on stuffing the casings. I don't know about the antique sausage stuffing thing Justine tried to use, but a funnel and stick would have worked just fine or done by hand as Justine did.
I understand why they said in the receipt that it needs to sit for a week. That will give it time to cure and let the garlic and spices infuse. Very interesting receipt. Justine you look beautiful!
My 7-month old golden retriever watched you add spices to that meat like he was trying to memorize the recipe to make it later 😂 you have passed quality control
So glad you moved your fingers away while you were chopping the meat, Justine. I was just about ready to close my eyes and I would have missed a terrific video!! Love watching you and Ron and everything Early American!
Oh my...watching you cook the "hamburger" , hearing that sizzle, made me hungry!! It did look delicious! Thanks Justine and Ron, so fun and relaxing for me to watch...it did look like a bit of work though.
This dish reminded me of a Korean hamburg steak. They add what we in America see as maybe odd seasonings but it sounds really good. It has savory, sweet, herbs, salty, sour, and something else I think. All combined for their unique different flavors. So it's not too far off from what some people still eat today 😁👍🩷. Great job once again Justine 😊💕.
Always enjoy your videos. I used to help at a historical site that did period cooking lessons from colonial times to Civil War. I was amazed at how much wood it took. Especially with a full meal in the fireplace and baking bread or dessert in an outside clay oven. A video on the wood you use and the work to get it would be interesting. Back then cutting and prepping firewood for cooking and heating was a big job.
I think the only part of the receipt that I was intimidated by was the rum. I think the nutmeg and clove would be outstanding in it. That antique sausage stuffer looked like it was a real workout! In the end the sausages looked very good and the finished product reminds me a bit of a 'loose meat' sandwich.
Another great episode. My wife and I so look forward to watching every week. Keep up the good work. You two are so much fun! Hope the new house construction is going well.
I cannot wait until after Bible study to watch the chew & chat. The final product looked great. See you late tonight or tomorrow to see how you & Ron liked it. Thanks, Justine, Ron & Alfred. Have a blessed week! xoxo
11:08PM-EST This video subject was interesting. I always thought the "hamburger" came from Germany. I always learn something from this channel. I LOVE history anyway....no matter what it is. Thanks once again, Justine & Ron, for another great video!!! WooooHoooo!!!
I am so excited every time i get notification of your new vlog. I surely enjoy and learn something how our ancestor survive and how they cook their meal. Thank you very much
I just found your channel. We are in Farmington. I love what you're doing! I subscribed to both channels as soon as I saw ya'll. God bless y'all for educating people about the traditions and history of our area. I have enjoyed everything I've seen so far. I love the authenticity of your videos. I'm thrilled I found ya'll! God bless ya'll! 💞
@@patriciaoconnor402 not yet but I will eventually because I'm watching all of their stuff. I'm just in the next county over so this is fascinating to me to see they are still keeping the old school traditions alive and teaching others.
Boozy Burgers! 😆🤭 I'm seriously impressed with the meat you minced and the sausages you hand stuffed! They looked awesome! I can't wait to watch the chew and chat!
I love she doesn't ha e to caption her reactions... we can just see it in her face!! So me. Love the videos and all the time you both put into these. Thank you!
M childhood home was built in 1792 with deep fireplaces in every room. They built over the original well during the civil war but you could still see the old well in our dirt floor basement. I always wondered how the English Quakers that built our home lived and cooked. That’s probably why I love watching these videos. Watching living history. My family settled outside Philadelphia in the very early 1700’s. I traced my family tree back to the 1500’s in Germany (or what is today Germany). It’s interesting to consider how our ancestors lived. And what would they think of us now with lights and air conditioning and cars and smartphones? 😂
It’s a bummer the sausage stuffer didn’t work for you. It was really interesting watching you stuff the casings. I feel like the rum was a really odd choice they used in the receipt. I can almost kinda sort of see the wine….at least cooking with wine isn’t unheard of…but the rum…seems like it’d be more at home in a sweet dish? Really interesting video! I love seeing how different (and sometimes the same) things were back then. Great job as always Justine 😊
I'm eager to adapt this into a "regular" hamburger recipe (for making patties). It is the rum and red wine - along with the wine vinegar - that intrigue me immensely. My taste buds are imagining the marvellous flavour. And I can also imagine how delicious they would be smoked!
Im a modern girl to the core, love my comforts and conveniences. I do really enjoy watching your videos because it’s fascinating and relaxing. Love the cat too. I just thank God for modern kitchens and plumbing😁
Watching you make sausage reminds me of when my family makes my grandfather’s polish sausage recipe, we do it twice a year and it is amazing! Yes, casing it is the most difficult part, even with modern cooking gadgets, but it’s SO WORTH IT!
Thank you! This is only my 2nd time doing a pre 1780 look on the channel. Sometimes these older recipes are too unique to ignore I just have to try them.
Did you and Ron make those "sausage casings" from the chitterlings of a pig you'd slaughtered? Also, what did you mean by you "translated" at the end of the video? Great job btw, and once again I love these videos. Thank you!
Justine I love you. But since I’ve been preggo you’ve been cooking stuff that makes my tummy turn 😂😂😂 I’m like barely making it hearing that sausage come out. But now craving a hamburger all at the same time.
When I first saw that piece of meat, I was wondering how you were going to turn it into sausage. I thought you must have some kind of meat grinder or something but nope, you chopped it by hand. That must have been so tedious and it really reminded me that they didn't have easy access to the technology that we have today! I always learn so much from watching your videos!
While I enjoy the conveniences of the modern world, I need a break from the insanity that comes with it. Videos like these help me ground myself and preserve my mental health.
I know some people put beer in their modern hamburger recipes. Look wise, it reminded me more of a bratwurst, and I know some people boil those in beer before grilling them. 🤷♀️ To each their own!
It does make sense. Sausage being the original minced meat. Instead of stuffing it in a case, roll it into a meatball. Then flatten said meatball and you have a hamburger patty.
The thumbnail pic for this video would make a great puzzle. You are in center and looks like a Rockwell painting. Puzzles make great gifts so if you ever decide to sell them, would be awesome. Just an idea. Great for educational & winter family time. Limited edition.
I find all of your videos so interesting and soothing. Just as you said you were a bit nervous about this one, I was thinking the same thing-looking forward to hearing Ron's and your review of it.
Omg, that is such a pretty dress!!! I love it and its a shame that it got covered up (although understandable as to why you need an apron for making food😂) it would be so cool to see another one of your getting ready videos!!
My grand mother used to make meat patties that she called bistoks. They were made out of left over cooked meats that she would mince with a 1/2 moon chopper. She would add white wine, minced onions, minced garlic and parsley to the whole mixture , pan fried the patties and served without bread as a support but served with fried potatoes. we always looked forward to those camouflaged left overs. I'm wondering if the hamburgers may have tasted better in white wine rather than red. A nice Riesling is less pungent than a Burgundy. Grand Ma was from Alsace Lorraine, France.
I don't have a meat grinder, but you just inspired me on how to make my own hamburger meat we just a simple heavy knife and I have a meat cleaver ,it's just my son and I believe I can make us with better quality meats . Thanks for sharing that idea with me.
Absolutely love sausages! Very interesting that hamburgers evolved out of a beef sausage recipe. Using minced beef reminds me of a sage bison sausage recipe from a Native American cookbook I have, "Spirit of the Harvest".
Hey Justine, How long does usually take you (if there is such a thing), ....take you to get everything together so you can assemble a video? Your videos are great! Thank you for sharing them. 👍🏽👏🏽
Ron and I film for anywhere from 5 to 8 hours to make 1 video. It takes a long time since we have to stop and change the camera frequently plus the natural cook time of whatever we're making. I love doing this though 😊
For those of you who wish to experience this at home I have translated the original recipe (or receipt as they used to be called), found at the end of the video, into modern directions. One must have an open mind for this one!
1 pound of ground beef
0.5 pounds of beef suet, minced fine
3/4 pounds of beef suet, cut into larger pices the size of peas
Black pepper, a tablespoon
Ground cloves, a pinch
Nutmeg, a pinch
Sea salt, a pinch
table salt, a tablespoon
4 cloves of garlic, minced
White wine vinegar, a dash
0.5 cups red wine
0.5 cups rum
Natural hog casing for making into sausages
Combine your beef, suet, spices, vinegar and alcohols in a bowl. Mix up well but not for longer than a few minutes or it can become tough. Put into a sausage casing either by manual stuffing or with a sausage press (this is so much easier when using a modern sausage press!). Twist off into links. If you wish to smoke it according to the original recipe smoke using sawdust over 2 weeks. If you want to try it out right away though fry them up in a skillet with a bit of butter till done to your liking. Serve over toasted bread.
Yes, there is more suet than meat 😭 you can watch us eat and review this on our 2nd channel Frontier Patriot...ehhh I wasn't the biggest fan but it was incredibly interesting to try!
Sounds delicious 😋
Delicious 😊
It might be mostly fat but it had alcohol so maybe they didn’t notice after drink some of the leftover booze… I don’t think I would try this at home unless you and Ron suggest otherwise on Frontier Patriot…🤢
Can’t wait to see Ron’s reaction on the other side😊😉The patience u have stuffing the casing by hand😲
Justine, when I first saw these videos and learned you’re a teacher, I was like “How does she have all this time to make videos and lesson plan and grade papers?” And then I was like “Oh it’s summer…” 😂 Love you guys!!!
Thank you Maya 😊I no longer work as a teacher but I was until recently! It was pretttty tough haha. I was only a student teacher though.
Great job on working with the casing!
@EarlyAmerican
How did it taste? It looks delicious!
man, the sounds of you cooking and the looks of the food just all look so amazing
Crazy! I love watching Justine's facial expressions when she tries the food lol
That was a LOT of work for 3 sausages ! 😂 🍔
When sausage was made it was a family affair. All hands on deck. Usually at hog killing time, at our place 50 years ago anyway. ❤❤
@@thevictorianedge5465My Grandpa was born in 1930 on a dairy and hog farm, and you are definitely right about all hands on deck when it's time to slaughter the 🐷
My nostrils are flaring just at the thought of it
It does seem like a lot of work for one person to handmake sausage, but back then it would have been a group activity for the family or friends and neighbors a good sized couple of hogs or cow would have made a lot of sausage and would have been stored for use thorough the year. They would all do their parts at butchering and breaking down the animal. Like one would be on dispatch and pluck duty, another on quartering, two or three on sawing limbs and breaking it down more, another on cutting off the fat and mincing the meat and a few on stuffing the casings. I don't know about the antique sausage stuffing thing Justine tried to use, but a funnel and stick would have worked just fine or done by hand as Justine did.
I am always in awe of the dedication to authenticity! I am a modern city girl. But I love these videos 😉
I understand why they said in the receipt that it needs to sit for a week. That will give it time to cure and let the garlic and spices infuse. Very interesting receipt. Justine you look beautiful!
I thought she did too! The apron was lovely on her, and the bonnet??? was stunning!!!
The wine and vinegar combined are like an original version of Worchestershire Sauce, which makes sense. The amount of rum is what shocked me! Lol
My 7-month old golden retriever watched you add spices to that meat like he was trying to memorize the recipe to make it later 😂 you have passed quality control
😂 nostrils can smell the spices
So glad you moved your fingers away while you were chopping the meat, Justine. I was just about ready to close my eyes and I would have missed a terrific video!! Love watching you and Ron and everything Early American!
Oh my...watching you cook the "hamburger" , hearing that sizzle, made me hungry!! It did look delicious! Thanks Justine and Ron, so fun and relaxing for me to watch...it did look like a bit of work though.
I think your dress and apron are SO PRETTY Justine! This recipe is interesting, looking forward to Chew and Chat😀
Thank you!
There is just something so homey and satisfying about these videos. I really love them. It's visual comfort food
I have learned how to tenderize meat by using a knife sharp instead of a meat tenderizing tool. It looks delicious. Great video Justine.🌹🌹🌹
This dish reminded me of a Korean hamburg steak. They add what we in America see as maybe odd seasonings but it sounds really good. It has savory, sweet, herbs, salty, sour, and something else I think. All combined for their unique different flavors. So it's not too far off from what some people still eat today 😁👍🩷. Great job once again Justine 😊💕.
You got me over here shouting, "girl, move your hand!" when you were pounding the beef with the knife and had your hand on the table. 😭
Watching from Jeddah Saudi Arabia
How useless comments like this get on top tier in comments brah
@@sashaackerman9485 ❤️❤️❤️❤️
@@snipernikolol
@@sniperniko
You are useless person ,,this is my comment I don't need your opinion
I’m from Jordan 🇯🇴 but live in the USA 🇺🇸
Always enjoy your videos. I used to help at a historical site that did period cooking lessons from colonial times to Civil War. I was amazed at how much wood it took. Especially with a full meal in the fireplace and baking bread or dessert in an outside clay oven. A video on the wood you use and the work to get it would be interesting. Back then cutting and prepping firewood for cooking and heating was a big job.
I think the only part of the receipt that I was intimidated by was the rum. I think the nutmeg and clove would be outstanding in it. That antique sausage stuffer looked like it was a real workout! In the end the sausages looked very good and the finished product reminds me a bit of a 'loose meat' sandwich.
Me too! Hate any kind of alcohol in food, except beer!
I'm loving today's mid-18th-century outfit!
It looks interesting and definitely worth a try. I always enjoy an visit with Alfred Fig! 🐰
I so love this channel. Watching how food was prepared so long ago from the original recipes. Awesome,,,
Another great episode. My wife and I so look forward to watching every week. Keep up the good work. You two are so much fun! Hope the new house construction is going well.
I cannot wait until after Bible study to watch the chew & chat. The final product looked great. See you late tonight or tomorrow to see how you & Ron liked it. Thanks, Justine, Ron & Alfred. Have a blessed week! xoxo
Praise God 🙏
11:08PM-EST
This video subject was interesting. I always thought the "hamburger" came from Germany. I always learn something from this channel. I LOVE history anyway....no matter what it is.
Thanks once again, Justine & Ron, for another great video!!! WooooHoooo!!!
It did come from Germany :)
I am so excited every time i get notification of your new vlog. I surely enjoy and learn something how our ancestor survive and how they cook their meal. Thank you very much
Pepper and garlic and rum!? Heck yes! Now I want a burger!
It’s funny to see hamburgers in sausage casings-but the look delicious
I just found your channel. We are in Farmington. I love what you're doing! I subscribed to both channels as soon as I saw ya'll. God bless y'all for educating people about the traditions and history of our area. I have enjoyed everything I've seen so far. I love the authenticity of your videos. I'm thrilled I found ya'll! God bless ya'll! 💞
Have you seen the videos where they dramatize how she and Ron met and courted?
@@patriciaoconnor402 not yet but I will eventually because I'm watching all of their stuff. I'm just in the next county over so this is fascinating to me to see they are still keeping the old school traditions alive and teaching others.
Hamburg is the OG name for hamburger...that's funny and makes perfect sense. You really do learn something new everyday.
Definitely an interesting receipt with the rum and wine. Always fun watching you make these meals. Alfreds introduction was a nice touch.
Boozy Burgers! 😆🤭 I'm seriously impressed with the meat you minced and the sausages you hand stuffed! They looked awesome! I can't wait to watch the chew and chat!
Always enjoy your videos.🤩🙏
Awesome Video. I found the mixture of ingredients to be a little strange, very unique. Keep up the good work.
I love she doesn't ha e to caption her reactions... we can just see it in her face!! So me. Love the videos and all the time you both put into these. Thank you!
I find these videos so relaxing. I enjoy all the sounds, including the rooster crowing in the background.
Justine you are the best-dressed meat grinder in St Gen!
Aw thanks hehe
M childhood home was built in 1792 with deep fireplaces in every room. They built over the original well during the civil war but you could still see the old well in our dirt floor basement. I always wondered how the English Quakers that built our home lived and cooked. That’s probably why I love watching these videos. Watching living history. My family settled outside Philadelphia in the very early 1700’s. I traced my family tree back to the 1500’s in Germany (or what is today Germany). It’s interesting to consider how our ancestors lived. And what would they think of us now with lights and air conditioning and cars and smartphones? 😂
Chuvas de bênçãos na vida da Justine🙏🏼🙏🏼🙏🏼🙏🏼
Fun was worried about the meat tenderizing part but confused on the sausage making part but looks interesting. Now i know how to relieve stress.
I am always blown away by how sharp your knife is and the skills it takes to sharpen it so 😊
Love your videos. Can't imagine cooking over an open fire.
The sounds in this one are.... lovely. 😅
Super interesting!
It’s a bummer the sausage stuffer didn’t work for you. It was really interesting watching you stuff the casings. I feel like the rum was a really odd choice they used in the receipt. I can almost kinda sort of see the wine….at least cooking with wine isn’t unheard of…but the rum…seems like it’d be more at home in a sweet dish? Really interesting video! I love seeing how different (and sometimes the same) things were back then. Great job as always Justine 😊
I'm eager to adapt this into a "regular" hamburger recipe (for making patties). It is the rum and red wine - along with the wine vinegar - that intrigue me immensely. My taste buds are imagining the marvellous flavour. And I can also imagine how delicious they would be smoked!
Im a modern girl to the core, love my comforts and conveniences. I do really enjoy watching your videos because it’s fascinating and relaxing. Love the cat too. I just thank God for modern kitchens and plumbing😁
It's a sausage toastie! We eat that over here in Britain (no rum, wine or vinegar in them tho) but on 2 slices of toast sandwiched. Yum!
chopping the meat, quite labor intensive, verses modern day techniques. Well done My Lady.
awesome as always
Thank you! 😊
Lol the sausage stuffing noises made me *GAG* you were right that antique sausage stuffer was a disaster 🤣 🤣🤣
This looks more like the beings of a hotdog then a hamburger! Now I want a brat! 😂 I hope they tastes as.good as they look!❤❤❤
Fantastic channel ~ ! So glad I just found it - thank you ~ !
Oh, what a pretty dress on Justine! I haven't seen it before. Very pretty in pink that girl.
Thank you! That's because that's me in mid 18th century clothes not my usual early 19th century ^_^
I agree!
Everything you cook looks great.
Watching you make sausage reminds me of when my family makes my grandfather’s polish sausage recipe, we do it twice a year and it is amazing! Yes, casing it is the most difficult part, even with modern cooking gadgets, but it’s SO WORTH IT!
The meat was only farm fresh back then! I miss those days!🥀
Justine: 🧍♀️🔪
The meat: 😰😱🫣
Lol I love your channel!♥️ everything you cook/bake looks delicious.😌
Justine, you are styling today. love the look.
Thank you! This is only my 2nd time doing a pre 1780 look on the channel. Sometimes these older recipes are too unique to ignore I just have to try them.
UA-cam: this channel *SHOULD BE* verified.!
Justine and Ron *SHOULD BE* famous just like the Tinseltown Stars - out there.!
The sausages cooked up beautifully and toast looked perfect. Now for the eating...Brave, brave, Justine!
Oh my Justine... So much hard work! Looks delicious though! 💕
I love how all that was needed to smoke it was to hang it in your chimney for a week or so. I bet they would taste good smoked :)
Your eye roll when you added all that rum. Must have smelled very potent. 😁
Watching from The Philippines! Im an avid already in this Channel Early American! Im so amazed on the American Cuisine wayback 1800s 🙌🙌🙌🙌🙌
Did you and Ron make those "sausage casings" from the chitterlings of a pig you'd slaughtered? Also, what did you mean by you "translated" at the end of the video?
Great job btw, and once again I love these videos.
Thank you!
5:52 i think i could smell them sausages.. Amazing looking! And ofc cool cooking style
Justine I love you. But since I’ve been preggo you’ve been cooking stuff that makes my tummy turn 😂😂😂 I’m like barely making it hearing that sausage come out. But now craving a hamburger all at the same time.
Destiny all that I can say it congrats on your pregnancy. Bless you and your new child and thank you for being here!!! ^_^
Thank you Justine 🤍💕🤍💕🤍
When I first saw that piece of meat, I was wondering how you were going to turn it into sausage. I thought you must have some kind of meat grinder or something but nope, you chopped it by hand. That must have been so tedious and it really reminded me that they didn't have easy access to the technology that we have today! I always learn so much from watching your videos!
Hello Justine. Looks like its going to be super yummy.
While I enjoy the conveniences of the modern world, I need a break from the insanity that comes with it. Videos like these help me ground myself and preserve my mental health.
It's enjoyably soothing.
I know some people put beer in their modern hamburger recipes. Look wise, it reminded me more of a bratwurst, and I know some people boil those in beer before grilling them. 🤷♀️ To each their own!
I was just thinking, “so, bratwurst!” It just needed a dollop of hot mustard.
I love your videos such skill in cooking with the open fire it's a joy to watch them, and your little home is so pretty thank you ❤
This is gonna be good! 😊
Love the outfits ❤ The bread sounds amazing. ❤❤
I like the sound of this one. “Maccy D’s”, your days are numbered.
It does make sense. Sausage being the original minced meat. Instead of stuffing it in a case, roll it into a meatball. Then flatten said meatball and you have a hamburger patty.
watching from poland. love your videos
Good your country and germany are the origin of this recipe
The thumbnail pic for this video would make a great puzzle. You are in center and looks like a Rockwell painting. Puzzles make great gifts so if you ever decide to sell them, would be awesome. Just an idea. Great for educational & winter family time. Limited edition.
Rum and wine 😮 that should be called the LIT Burger 😂
I find all of your videos so interesting and soothing. Just as you said you were a bit nervous about this one, I was thinking the same thing-looking forward to hearing Ron's and your review of it.
Hello Laura
How are you doing today?
Hi Justine, Nice to see you again. That looks more like a sausage. Looks good thank you for sharing your video👍😊❤️
Love the intro with Alfred! I bet he eats a BLT without the bacon 😂
"One BLT please and hold the bacon."
Hi Justine…the history behind the “hamburger” is fascinating….it has truly come a long way!👏👏👌👌 Your dress is so beautiful!❤️❤️
I love the voice of that bunny!
Omg, that is such a pretty dress!!! I love it and its a shame that it got covered up (although understandable as to why you need an apron for making food😂) it would be so cool to see another one of your getting ready videos!!
I love all the recipes, but i must admit that the girl is my favorite part. So adorable!
My grand mother used to make meat patties that she called bistoks. They were made out of left over cooked meats that she would mince with a 1/2 moon chopper. She would add white wine, minced onions, minced garlic and parsley to the whole mixture , pan fried the patties and served without bread as a support but served with fried potatoes. we always looked forward to those camouflaged left overs. I'm wondering if the hamburgers may have tasted better in white wine rather than red. A nice Riesling is less pungent than a Burgundy. Grand Ma was from Alsace Lorraine, France.
Justine’s stress relief: pounding beef.
Justine was laying down the beat with the knife mincing the beef, we only need lyrics added and it’s a hit. Beats by Justine, the 2023 remix
I am anxious to see your reaction when you tasted it!!
The face you make when you pour the rum lol😂
I just love everything i can watch these and get transported back in time...love the cabin...if you need a wood collecter im willing xx❤❤😘😘
This channel is theeeee greatest!!!
Made pork sausage ( no alcohol) with my Mother just like this video all my life. So good.
I don't have a meat grinder, but you just inspired me on how to make my own hamburger meat we just a simple heavy knife and I have a meat cleaver ,it's just my son and I believe I can make us with better quality meats . Thanks for sharing that idea with me.
Watching From Sri Lanka 🇱🇰
I love watching all your videos. I’m learning so much!!😊❤❤
Absolutely love sausages! Very interesting that hamburgers evolved out of a beef sausage recipe. Using minced beef reminds me of a sage bison sausage recipe from a Native American cookbook I have, "Spirit of the Harvest".
Nah sausages is def European in America didn't came from the indian tribes don't even try to play this game
that's what we are having for supper tonight!
Wow looks good injoy.
Always nice to be here with you ❤
Thankyou for your time today 🍷
God bless.
Your fan.Sandra Boston Massachusetts Injoy.
Hey Justine, How long does usually take you (if there is such a thing), ....take you to get everything together so you can assemble a video? Your videos are great! Thank you for sharing them. 👍🏽👏🏽
Ron and I film for anywhere from 5 to 8 hours to make 1 video. It takes a long time since we have to stop and change the camera frequently plus the natural cook time of whatever we're making. I love doing this though 😊