How To Make Salt Pork - So Easy To Do
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- Опубліковано 14 січ 2020
- MY AUTHENTIC CANADIAN CURED SALT PORK RECIPE - THE ORIGINAL BACON
• BACON GRAVY ---- CAST...
LINK ABOVE IS HOW TO MAKE A BACON ROUX (GRAVY )
FROM HELGA'S PENNSYLVANIA COOKING CHANNEL
The videos on my channel are for entertainment purposes only. I do not assume any responsibility for anything shown or mentioned on this channel. I recommend you always consult a professional. - Навчання та стиль
Helga's Pennsylvania Cooking - ua-cam.com/video/h53LF0WvuEc/v-deo.html This is a so easy to make homemade bacon gravy so give it a try and check out all the other homemade recipes Helga cooks up every week on youtube . Cheers
What i did was to add spices and aromatic dried veggies to enhance the flavor, after about 1-2 months the pork has flavor, and the salt begins to crystalize from the water from the pork. That salt is so damn flavourful i think is comparable to msg, I say use raw materials from Italian seasoning and possibly add some cumin and pepper, basically nothing is wasted and it tastes amazing.
Oh man Steve...I grew up on that stuff with my 'memere' in Quebec...My gramma...she would slice that up in sheets and fry it up in a pan with rind and it was like heaven sent from heaven snack for us kids...the rind was like jerky to us we chewed on that for hours..salty and so good. Sure brought back memories for me ya did
So nice to bring back some fond memories for you to . My memere did the same and to this day it brings back my childhood on the farm . Food not only taste good but it's an awesome time machine . Cheers buddy.
Cajun from south Louisiana here, I wonder if Quebec is where my French Canadian ancestors got the salt pork idea
@@MK-hz2bn whats more likely is your ancestors are from nova scotia. It was settled by the French originally and after England won it from them they deported all the "acadians" to Louisiana.
Its a big part of history here as some Acadian pockets survived the deportation and they use salt pork there:)
I live just outside a major acadian area in Nova Scotia
@@chrisgarcia2025 I have a good friend that lives in Halifax Nova Scotia. Elizabeth Norris
Lack of refrigeration is why my mother always burnt everything she cooked. When she was a little girl they had no fridge, just an icebox. Her mother learning from her mother always cooked the heck out of everything, just in case. All meat was well done and vegetables were boiled till they were bland
Yep I lived at that place too :) Oh the memories of a simpler time I so miss today Cheers bud.
Growing up my father would butcher a hog in late fall every year and we always made a few slabs of salt pork. Done exactly this way. Ours was put in the attic in a box to cure where it was kept cold until needed. On weekends dad would send one of us kids into the attic and grab a piece to fry up for breakfast. We also used it when cooking dry beans. This video reminded me of some good days. Getting ready to make some myself.
Hi Crystal
It's something most today have never seen 😅 My grandparents on the farm never had electricity, so this was how they preserved their meat . It's something I too enjoy as it brings back memories of a time I so miss. Cheers
salt pork and salt cod cant beat it. I learned it from my late Uncle who learned it from one of his colleagues at University. I worked in a restaurant once and the Greeks make their Rue with butter instead of bacon fat. Another thing to try is to use Himalayan salt works really well and gives it a little something extra.
Yes a butter rue is awesome . I will try Himalayan next time . Thanks
In northern Louisiana salt pork is used to season greens and field peas and fried like bacon as well and eaten with biscuits. Love it.
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Thanks for the video!
Great to know how to make this stuff with everything going on now
Thanks I sure enjoy it and lasts a long time , I vaccum seal chunks and off in the freezer it goes for long term storage . Cheers
Looks like a very good ketogenic meal. Looking forward to seeing the end result. Have a great weekend Steve! 😀
It's not hard to make and even easier to eat. This year up at the camp I'll cook some up. Cheers Terry
Really nice! Thanks for sharing this with us.
Your welcome Gustave
Thanks for the video. I'm from the Caribbean and my patients made this. We ate it with rice and pigeon peas for new year's eve.
So nice to see so many others enjoy it too. Cheers
Sorry, I meant parents not patients (autocorrect )
I was raised on a farmer in Louisiana and my grandmother would make salt pork and cure other types of meets with salt as well
@@patriciamckneelyrobinson8704 👍
Just found out about this. Looking forward to trying salt pork. Thx for sharing. Watching from Ontario Canada 🎉
Hi Sean
It's awesome 👌
I never had homemade salt pork, but the pork I had was dried and had crystals of salt on it. Sometimes you see brand name salt pork in the store and it doesnt look a thing like what I ate growing up. My family also would purchase salt herring that they kept in a cool dark place. Once I married, my Italian MIL made me aware of salted cod - Baccala. Its a great way to preserve meat, especially for an emergency and also for excursions where refrigeration just isnt available. When I was a kid - a while back, lol - people would fry up the pork rind for babies to teethe on. We ate it with grits for breakfast and ate it in sandwiches. You make it look so simple to make too.
Hi Laurie
Salt cod , pork and so many other meats are not mass produced like the old way I shown. I see the salt pork sold in stores and it looks like it's made using a brine that is much easier to do in large volume but it's not the same as a dry salt method. This is so easy to do , give it a try.
Outstanding video, I've been making & eating Salt pork since I was 6-7 yrs old, (I'm 58), Canadians & Southern Americans (USA) have some foods in common. 1 of my favorites is Fried salt pork!
Thanks Cleo 👍
I grew up on the Canadian border in Vermont in the US and we made and used salt pork. I now live in Scotland and they have never heard of salt pork so I have got to make my own, which is how I found your channel.
My Mom used it making her baked beans, she used it in her canned green beans (it took me many years to be able to eat green beans without salt pork in it after she passed as we lost her recipe in a house fire and I have never been able to find anyone who knows the recipe to make it). She would slice it thin and fry it until crispy, making a roux gravy with the rendered pork fat and add the crispy pieces of salt pork back to the gravy to have over biscuits for breakfast, and she would cook kale and collard greens with the salt pork. I loved when she fried it crispy, leaving the skin/rind on as it got crunchy. She would chop in small pieces and fry until golden and crispy to add to salads (green salads, potato salads, etc) and would use the rendered down bfat to fry up some croutons for the green salad. And when the pork fat has been rendered down, it makes the best fried potatoes! She would even use it to sprinkle over pea soup, to add to different soups at the start, and so on. It was a staple in our house.
My Father and Grandfather always made the salt pork in a brine in a huge old crockery pot but I never got to see him make it so have been searching for a recipe. Their brined salt pork was not refrigerated, it was kept in our root cellar, which was always cool in the summer and cold in the winter, but not freezing as we also kept all the canned jars of food in the root cellar also. I always found salt pork to be far tastier than bacon.
I have never had the dry cured salt pork and your “recipe” is so easy that I am going to give it a go. Is it really okay to use the belly pork that has been frozen (obviously thawed first) or must it be fresh, ie never frozen? I ask as I have some belly pork in the freezer and can start it today but if not, then I need to order some from the butcher. Thanks so much for your tutorial! I am looking forward to trying it and also experimenting adding some herbs and spices in with the salt also. Thanks again! ❤
Yes previously frozen is fine . Brings back a lot of great memories 👍
Very cool Steve. I might have to give this a shot looks really easy.
Yes try it. Not many know about this . Its very tasty bud.
@@SteveRobReviews thanks
Wow! So going to try that! Thank you 😋😋😋
It's so easy and do good 👍
thanks Steve i am going to try this. take care
Now there is a nack to cooking it like salt cod but I'm sure venus knows how to cook salt pork . Helga's bacon gravy works well with this too.
My grandmother made salt pork often! Delish! Great stuff Buddy!
I will show how to cook it at the camp this year , had it as a kid , was more of a treat than food :)
Yes! I’ve had salt pork n just rocked out some salt cod👍 my mom is French Canadien n we make pork n beans w this stuff😍
Also my uncle down east Maine used to catch a bunch of cod n prepare it for salt cod. I remember seeing big slabs of Phish hanging from his clothesline❤️❤️❤️
Thank u
Great food passed down for generations and hopefully it continues. Cheers Kelly
Good salt pork is real good for cooking with beans. Gives pintos a great flavor. My family toss a chunk in with the beans and pressure cook tikka the beans are done. But it is hard to fund locally and only in kinda expensive small packages.
Thanks for the recipe and instructions.
The store bought stuff is just not as good plus they seem to use poor cuts most of the time so making it yourself is the best. Cheers
Yes I grew up on salt pork, salt fish, it was part of our livelihood I am from the Caribbean, and it was brought there in the early 1800's when Christopher Columbus Discovered the West Indies. On his journey.
Not many today remember that . Cheers
You talked about cooking some of the salt park in the next year....I'm not finding that video but thanks for this one.
From Windsor Ontario Canada, I have been brought up on salt pork with pierogies (most people use bacon) but I've never made my own salt pork.... but that's why I watched your video
John you have to make your own , so much better than store bought. Cheers 👍
3 or 4 weeks? I am hungry now! lol. Never done this before. I will be here to see it Steve. Got to love Helga! Your age? Glad you are sharing videos of old people for us! Thanks Steve!
Yes its the all seniors channel from Canada 😂😂😂
Brought me some good memories Steve, we do the same thing in the north of Brazil 👍👍👍
Terrific Igor , food sure does bring back fond memories. Cheers
Thank you sir. I hate stuff sold in the stores. So slippery and slimy and I often can’t even find salted pork. I’m definitely going to get a pork belly and just make my own.
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Now your going way back before ice boxes. Nice cut of meat and I'm thinking it's going to taste fantastic.
Wyatt my father's first job at 12 was delivering ice by horse , I was raised on food from a time before canning or freezers . I miss the old days not because they were better but just the food was real plain , life was plain . Ok I miss the old day and would trade this all to go back. Cheers bud.
I have never had salt pork before...but we do something similar on a cheaper cut of steak...cover in kosher salt,,let set at room temp for about an hour..then rinse off and cook or grill. It really tenderizes a cheaper cut. I hope you show what comes next after 3 or so weeks!
Its awesome Lee , after curing I put it in the freezer and will cook it up at the camp for breakfast later this year. Cheers
Thank you brother you really taught me something today. I never did this before. Cool
I have had it but it is just a little too salty for my taste.
Nice to see buddy but I will show you up at the camp in the future how to cook it so its not so salty .
Dang, I was really hoping to see the finished product. Guess I will have to wait.
I bet you would love this , it's not so salty cooked up . Cheers bud
Just got back a bunch of slabs of fat from a pig we had processed.
Gonna put some in salt in the root cellar.
Like it for beans, or fried.
Mom always made salt pork with white gravy over toast.
Thanks for sharing Sir!
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I was looking for this since I watch William Larkham Bigland Trapper channel and he cooks with this all the time. He's up in Labrador. Nicely done and I'm going the check out the bacon roux channel too! Thanks
Cheers 👍
Thank you!
That’s good! My uncle had a bakery and every weekend he made baked beans, which baked overnight in the brick oven. He used to get it at the local meat packer. Now maybe I can recreate what he did.
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I can't even make a pot of beans or bean soup without salt pork. Love the stuff.
Now your just teasing me :) I thought I was the last of a rare breed of meat eaters and lovers of all things meat . So nice I'm not alone Terry , Thanks 👍🍺
Thats so easy, even a caveman can do it, lol.
LOL as a fellow caveman its even easier to eat . Just an awesome treat . Cheers bud 👍
Very interesting ! I never had nor made bacon like that. I've salted & cured fish like salmon many time and I love it so so much. We have traditional dish in Finland and the name literally translates to Fat gravy heh hee yummy. Looking forward seeing how you going to use it at the camp. I love bacoooon 😋😃👍
Paive it is awesome and a treat to have . I love salt fish and that would be interesting to see on your channel.
Well yum yum I'm gonna make some. Yes it sure would be ! One day I'm get my shhht together so I can do just that....and I need to be little less broke hehee. Salmon is expensive...and not as fresh I'd liked it to be...dammit :D Ooooh I wish I'd some right now yuuuummm
We just bought a 1/2 salmon at $28 , good for three meals . Good food is expensive and junk food so cheap. We are what we eat so I eat well and spend a lot on eating and good beer . 🤣🐟🍺
Salmon file around here is somewhere about $ 28-45. I always must get the big file because it is a such of treat to me. Luckily I also get to eat it all by myself since Ron won't eat it...specially the salt cured salmon. Well some junk is cheap...but like I feel that the fastfood junk food is not all that cheap anymore. The price of going to our favorite fast food place is almost the same price than our local china buffet...where you can really stuff your face heh hee and because I'm cheap & wanting stuff my piehole we end up going buffet...Ok I don't even know where I'm going with this... I'm hungry. We eat really good at home most of the time and we sure like the beer too :D
We do use a lot of salt pork here in Newfoundland especially the salt pork bits that they call scrunchions. they use them for what they call fish and brews. Fish and brews is basically hard bread that has been boiled and drained then they fry onions in the rendered pork fat as well as well when they cook the hard bread they also soak for and hour and then drain the salt cod bits and then add the cod and everything else into a pot or large bowl and the serve it with drawn butter. Look up Bonitas Kitchen and she makes them right in her video. It may not be the healthiest, but oh man it's the tastiest.
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Did you do an update on this? i am looking for a way to make salt pork (And thinking about using this way!) My brother loves using the store bought for beans (Because we've never made it at home!) But i have a ton of pork bellies so i figure why not give it a try?
I'll watch the video again but I dont remember if I rinse and dry before putting in the freezer? Do i soak it for so long or just rinse for a few mins?
Take another look it's so easy . Cheers 👍
Its cool to learn the methods of our ancestors
It sure is and so simple . Cheers
Yes in wabash Newfoundland with cold plates and fresh stuffing made from herbs and savory
Wow , my first comment from Labrador . Most are from the island . So nice to see people are still eating real food :) Cheers 👍🇨🇦
I can't say I've had salt pork but it looks easy enough!! 👍
I think you would like it , kind of a cross between jerky and bacon . I like it cooked right. Cheers bud
I have never attempted to make my own but now that all I can find at the grocery store is pre-sliced, I think that I will try this out. I have used salt pork for years to make a Thomas Jefferson inspired green peas, onions, and of course, salt pork dish for the holidays.
Easy to make and you can pick a nice lean peice instead of most of the store bought stuff mostly fat.
@@SteveRobReviews , even when I have purchased the store stuff I'd sort through all of the packages for the one with the most meat.😏
How's she goin'? That sure was easy. Almost no fuss at all. I have never had salt pork. But I'll have to say this stuff fried like bacon sure sounds good to me!!! Take 'er easy!!!
Mike try it , its fat free and low cholesterol plus gluten free maybe 🤣 Its so tasty plus its the original bacon from the eighteen hundreds. 👍
Nice ! Man that sounds good !
Billy it's more of a treat for me . Cheers bud.
Salt pork had been a family tradition for many years, roasted with the meat for Christmas eve dinner, and with the turkey at Thanksgiving. Now in California, sellers can't ship to my State because of laws passed a couple of years ago regarding the ïnhumane" treatment of pigs (Proposition 12).
Just had some for breakfast Love it
Glad to see so many like it 👍
I love salt pork, its my favorite.
Salt pork is a tradition in Eastern KY too for greens and beans and such. My ancestors came from Scotland via Virginia in the 1790s, then moved into Appalachia in the 1830s.
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Was just thinking boot makin some... lets watch!
You can do it with Helga's gravy on biscuits is off the hook 👍
Multi talented
Thanks you. Cheers
Could you use a dehydrator and only take a couple hours ?
Nope it has to be in the salt and the salt does the dehydration . Jerry I will show how to cook it but I bet you would love it.
One of these days you'll need to have a big knees up at that camp and invite us all! 👍😂😂😂
Yes sounds great afraid to ask what it means but im game LOL
You'll love it! 👍😂😂😂
@@TheCowgirlNiamh Only because it's you saying it. Ok 🤣
Trust me! I'm Irish! ☘🇮🇪👍😂
My dad used to kill our hogs. He had a refrigerator outside in a shed that we would hang the hog in after he salted it. He would check it but I was too young to remember what all he did. I will try this.
Wanda this is the real way people enjoyed pork before mass production of processed food. I know you will enjoy it. 👍
I salt cure my pork for 24 hrs cold smoke it for 3 hrs then air dry it. Once dry I hang it from the ceiling till needed. And yes it works with other meats also.
Nice 👍👍
I am from south Louisiana...the REAL south Louisiana, not freakin' Baton Rouge. I'm from Morgan City, and I have to drive north to get to south Louisiana. Salted and pickled pork were two dietary staples I grew up with, and till routinely cook with today.
The problem is that I can't get good...or even mediocre salt pork anymore. The products from the major meat packing houses are little more than a joke and grossly overpriced at that. Pork fat and rind covered in brine. If you get a magnifying glass you might convince yourself that you can see some meat. So you have to make your own.
My grandparents kept their "salt meat" in 30 or 40 gallon ceramic crocks kept in the coolest places available. There was no problem having meat year round despite the extreme temperatures and humidity.
There's quite a bit more to be said, but not enough time or space. In any case, try my corn soup with salt meat. You'll forever after spend quite a bit of time trying to find decent salt meat.
Louisiana native here too
Why does it have to be kept in the freezer ?
Can it be stored without refrigeration, atleast short term like a week or so?
Yes your correct but I could never eat all that in such a short time plus I don't know how people are going to store it so it's best to recommend refrigeration.
Better safe than sorry, besides not using a brine
Yes with the Newfoundlanders jigs dinner
Scrunchions are my favorite 👍
My heart stopped seeing this! Almost literally! But looks good!
LOL ya the salt can be a bit much for some but for many its a treat today.
@@SteveRobReviews Well salt and pork fat are 2 of my favorite food groups!
Can you make salt pork with chops, or does it have to be belly?
Stickley pork belly only as far as I have ever seen.
I think you need the higher fat content for it to be good salt pork.
With the EQUILIBRIUM method you CANNOT over salt the meat.
Convert green weight of meat to grams, multiple by .03, answer is the required weight of salt (regardless of variety) for the percentage of salinity. ** if using Cure #1(max allowable limit 150ppm) general rule of thumb is 1 teaspoon per 5 pounds meat. TIP..., for color retention only #1 cure can be reduced by half (75ppm)...., add cure salt then remainder salt weight to mixture.
Why do you have to freeze it after the salt cures it? Shouldn't the salt preserve it?
Great question Darren . I do make a lot of batches and find it easier for long storage plus its so much easier to slice when its frozen.
Salted codfish in white gravy on toast. Came in a small wood box. Great memory. I'm 73.
Doesn't get any better 👍
A boiling salt brine on top to seal in the cracks is an old school method
Very interesting, thanks Alex 👍
That’s like 1700s old school ahhah worked great for them
Down south my granddad would put the meat that when we killed hogs in the smokehouse so of it went in the saltbox and some was sugar-cured that was what we were raised on.
Now were talking real food from my childhood that made us what we are today.
When the salt pork is done do you rinse off excess salt or just brush it off? Thanks for video!!
I rinse it all off before cooking .
Can u reuse the salt or is it tossed out?
Best to start with fresh salt .
Can I use Glass Container?
Yes glass is the best choice . I use a pyrex casserole dish many times . Never anything metal. Cheers
always use salt in beans and when out camping old school
thumbs up shared
Cheers
Just tried salt pork with a can of baked beans, it was a horrible failure. I made the mistake of only soaking it for 3 hours and i thought that would be good enough since I changed the water 4 times. The food was way too salty to even try and eat, going to try again but let it soak for at least 24 hours next time!
LOL , ok this is what you do , rince as before but this time you slice it into strips then you take a fry pan and put enough water and milk in to simmer the pork for 10 minutes , discard the water and then let the strips cool down on paper towel and then fry it. The trick is to put milk in the water just enough that it's turned all white. Not full on rolling boil but a nice simmer .
@@SteveRobReviews Thanks for the advice! I'll give that a try next time and let you know how it turns out!
I'm Trinidadian we eat a lot of salt fish and salted pigtail❤
That's awesome
Why do you not put the lid on all the way? I’m making it for myself
I was told to let it breathe a bit and not to be sealed up tight.
@@SteveRobReviews thanks, appreciate it
Canning salt or Pickling salt is also great!
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If they did it because they didn’t have refrigerators why are you putting it in refrigerator???? I’m confused thx
Good question. Refrigeration is best if you have it because it's kept cool . Back in the day they made this in the fall of the year not in the summer heat . Quality and taste will deteriorate in high heat so since I have a fridge I use it.
@@SteveRobReviews thx Steve 👍 my grandparents made this back in the 70s I couldn’t remember how
Did you ever make a video of you cooking it?
No but I will , I like to make a gravy from the renderings , not sure if I will make the gravy too . 😋
@@SteveRobReviews Thanks, id love to see that video.
Salt that pork Steve! Salt it!
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Mother always made salt pork hash. (Not tpbs hash lol😲) friggit... im jus comin up there and yur cookin for me.. lol
Its a bit of a drive and 4 feet of snow so next summer would be best 😂😂
@@SteveRobReviews ohkeydoughkey
I thought salt pork did not need refrigeration?
Your right but it does not mean you can not refrigerate plus there's two types a dry and a one in a brine. Don't have to refrigerate within reason as any salt pork left out in 80 deg temps will spoil. Cheers
Can you do this in a stainless steel container?
Sure that dosen't rust. 👍
@@SteveRobReviews Thank you!
You can use regular salt and it doesn’t requires refrigeration
You can use whatever salt you like but regular ionized salt is not the same as Kosher . No refrigeration only applied to specific times and of course temperature. I would not try leaving it out in 90 % temps as salt curing does have its limitations and so does the human body :)
STEVE ROB REVIEWS I remember growing up in the Caribbean we would add habanero and dried allspice berries .
It gives it a wonderful flavor especially the allsp.
You could also use ground all spice
@@whereiswaldo5872 I like that idea . Thanks I will try that. Salt fish is my favorite but salt pork #2 . Cheers
STEVE ROB REVIEWS omg I love saltfish one of my favorite saltfis
Okra and Saltfish
recipe 1lb okra
4 tablespoon Veg Oil
1 medium onion
3 cloves garlic
1 tomato
1/4 teaspoon black pepper
1 cup salted fish *
1/2 scotch bonnet pepper
Notes: I used salted cod but you can use your fav type of saltfish. Since the flakes of salted fish will still contain some salt, you may not need to add any salt to the dish. However do taste near the end of cooking and adjust accordingly. Remember when working with scotch bonnet (and any hot pepper) that most of the raw heat is in the seeds and white membrane surrounding the seeds. Discard if you’re concerned about the heat. Cooking okra like this uses a lot of oil, so I used a non stick pan to help cut back on the amount of oil I needed.
“Cooking with Steve” Looks like something good try, salt n pork what’s not to love.
That and a nice cold beer on a hot day is about as good as it gets up here 🤣🍺
Do you rise it often after you vacuum seal it
It lasts about 6 months for me when I make a batch.
Sorry I ment do you rinse the excess salt after you cure it and vacuum seal it. I'm excited to do this
@bigcurtchop I vac seal it as is then rince it only before use.
Awesome thank you going to make for my turkey hunting trip
@bigcurtchop It's awesome, enjoy 👍
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The idea of making salt pork is to survive without a freezer
Yes absolutely you can store it without refrigeration if you know how . Not many today make anything to survive and do have refrigeration so it's up to you 😉
So, how is this done? I “seek old ways”.
how long does the pork have to leave?
It takes about 3-4 weeks depending on the size larger pieces about 6 weeks . Cheers
STEVE ROB REVIEWS thanks a lot 🤘🏻👍👌
STEVE ROB REVIEWS in the fridge or at roomtemperature ?
In the fridge in non metallic container then I freeze it for the long term. I love this stuff . Cheers
STEVE ROB REVIEWS CHEERS DUDE AND THANKS A LOT !!!!!!!!!😉 have a god day mate !
Salt pork and beans. Hard to beat
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Best for baked beans.
Absolutely John 👍
At $6.99 a square at the store I'm going to try this. Thank you.
Plus it tastes much better making it yourself and without any added chemicals to prolong shelf life.
Have just been to 4 supermarkets. Not available anywhere. So yeah, I'm gonna make it.
@@kennerbenner9582 I can't eat the store made stuff anymore since I started making it myself .
Been making salt pork a long time still salt pork in a smoke house
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HOLY SALT BATMAN!
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Every Marine has had salt pork!
cool. backpack bacon.
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Is this guy the real life Bubbles?
Maybe Ricky or Julian or Mr Layhe but definitely not Randy :) Bubbles was always the smartest of the lot so thanks scotty 👍
I didn't see any kitties
Lmao😂😂😂
BRO You never made the salt pork cook video
Your correct , but I will sometime :)
Accept no substitute and only the real thing will do.
Yes the original homesteaders bacon. The real thing 👍
Pork belly, lean. You may choose only one. 😂
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What's that accent? Canadian?
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@@SteveRobReviews Great Job on the video, gonna make some this weekend using your method! Keep up the good work, I subscribed!
Thanks much appreciated.