Ohio my neck of the woods. We did all our on butchering and processing right up until 1972 when I left for the Marine Corps. I remember stirring the cracklings when I was just tall enough to reach the paddle handle. Hated it until the cold winter nights setting around the fire stirring through the bag hunting the perfect one to crunch on. Great content
One of the best videos I ever saw on curin meat. It doesn't describe the exact way to do it but I described the taste and experience the best I can imagine for someone never tried making good cured meat themselves!
I ordered pancetta once and loved it. I had no idea what I was eating. I just found your channel and I’m binge watching your videos. They’re fantastic. Thanks
A true culinary treat. You are right, lived in Italy for 10 years and the Italians have it down to perfection in curing. Thanks for the video and bringing me some good memories. Ciao
When I was stationed in Italy I stayed with a family that was an amazing experience. The house sat next to a Bakery, I thought I was going to lose my mind smelling all that bread. Across the street there was a Balsamic Vinegar maker, that was the nicest guy. Down the road there was a Ham place that let me work there nights. Did you know they use a bone from a horse foot to check the smell of the ham to see if it’s done, fascinating. Then there was this Wine store. The Grandmother would send me to the wine store for her because I’d always buy her favorite Wine and not tell anyone so she’d have it for herself. I loved those people.
Hey Josh, my dad was a meat cutter for 40 plus years. That slice are you using, and the grinder, if two of the things that he had fought for his own personal use. I wish I had those now. When he passed,us 6 kids divided all of his knives up and we all got a nice variety of quality knives. He swore by Forschner. We would use his worn-out knives in the kitchen as we were growing up. And of course once I was married I needed some of my own knives to use in the kitchen. I can't use anything else, just a good old butcher knife or 11 of them in the drawer.. I love your Channel. Hugs, Julie in Utah
Thank you for this! I love those guys! I learn so much when they go out to homesteads or appear at the HOA conference. I learned a lot during your video!
Many things like port products taste different from each area, as mentioned here. When I stayed in Fredericksberg, Virginia, for a work visit I tried "Virginia Ham" for the first time and it made the stuff I get in California taste like nothing. This is a really great thing to find out some of the regional versions of various foods; really makes life interesting.
Seriously make my mouth water and want a homemade Italian hoagie! Equal parts ham , sweet Capicola, Mortadella, Prosciutto, Genoa Salami and Provolone. Gonna have to head to the deli first thing tomorrow.
Grew up in Fresno and can't wait to move back. Glad to see something like this in the area. Wooly Pig brewery is just a few miles from Hand hewn farm and doing some interesting stuff also.
Amazing how these old British breeds and herds got everywhere in the world to be the base stock for most meats. Gloucester old spot, Angus and Hereford beef cows etc. Delicious!
Nice work guys! I live near Cleveland and will probably go to see the farm. I went on a boar hunt last year just south of Columbus and the pork's flavor is pretty amazing. Its somewhat sweet and has way more flavor than store bought. I've been moving away from all store bought meats and mostly hunt for everything now other than cattle of course haha. Thanks for the video though. I'm looking into dry aged meats and different curing processes, so this was a nice video to come across.
Can’t wait to get my inkbird order! Setting up a stand up all fridge into a chamber for aging meat. Loins are curing, duck breasts are curing, and have plans for lots of other projects.
now that looked mouth watering Josh... cappricola is one of my all time favorite cured meats. Prosciutto is my next favorite. hope ya had fun there and maybe you will try your hand at your own brand of curring meats on your farm.
Welcome to the vlog! Hope ur enjoying it....things are ever changing here on the farm....the reason I started the channel was to show our farm growing...but the channel has become so much more over time!
When I was in France and Italy years ago the cured meats were a revelation to me. The American palate has to grow up if that makes sense. We must learn the best food takes time and love. Great great video, thank you.
Yes they do! Food is so cheapened in this country...Americans value everything by the dollar...not by the experience...everyone seems to be in a hurry to sit on their butts...the whole goal in life seems to be getting done in a hurry to sit on your butt....that's why we have a diabetes epidemic...cheap crappy food...sitting on our butts!
Not sure where you live but I'm in Maryland. These guys ( not the guys in the video) have opened a place called CURED . The meats are amazing, some are shipped in and some have been made by local Farms. I 100% we are far behind with what we think is good food.
Great vid thank you. Yeah those Italians are very very clever with preserving meat, Im learning a lot from them. Guys you should check out pitina if you have not yet, its astonishing. Kind regards from South Africa.
And I have an inkbird for my mushroom cultivation. My meat is just hanging in the kitchen as 100 years ago. But I agree, humidity control wiwbe better as well.
I developed a recipe when I had a beehive take a nose dive. It's Chipotle in adobo and nectar with an oak or peach smoke. It is one of our favorites for Canadian bacon. I gave some to a friend and his wife shaves it like truffles onto her pizza. The difference between that and store bought is shocking. LOL
Josh, ive watched the guys before and would love to have them up here. This is the first time ive caught their from Ohio. Dare say im no where big enough for them to come up here😣. When you mailing out the hooch 😂😂
You guys were in my home state? Awesome and wish youw ould come through Columbus sometime, would be a pleasure to treat you both to dinner. Safe travels!
Could someone please spell the "fancy" word used to describe sensibility to the regional taste of foods. I can't find it. They referred to it around 3:25 in the video.
I understand you use the pork belly portion of the hog with the skin attached. Can I use pork belly without the skin attached, and still have a great product in the end?
Does washing the meat with water before proceeding the entire process of curing and drying has a different result ? I saw videos usually start without mentioning if it is washed or straight from the butchers table then packaged without washing.
I’d love a video that goes into detail and reviews your dodge truck. Looking to find a dodge or ford used diesel for the farm and would like to hear where you got in and how you like it.
Gonna have to get on the google for that one...I'm sure there are some requirements that I don't know of...these fellas are all about teaching and sharing the knowledge......you can buy a hog on the hoof and pay for the pig...and the education of the butchering.....I'm sure being a USDA inspected facility isn't all that tough
Great video I love the bloopers
Glad ya stuck around for the bloopers...most didn't....I love watching bloopers after a movie...just makes people more human
Curing meats is an art form, I believe. It’s great to watch these guys explain and practice their craft!👍🏻 YUMMY
Yeah....I sure learned alot....man wish you could have tasted that stuff!
These people are really good. I enjoyed this so much. I need one of those aprons in my life. Keep these coming!
Ohio my neck of the woods. We did all our on butchering and processing right up until 1972 when I left for the Marine Corps. I remember stirring the cracklings when I was just tall enough to reach the paddle handle. Hated it until the cold winter nights setting around the fire stirring through the bag hunting the perfect one to crunch on. Great content
One of the best videos I ever saw on curin meat.
It doesn't describe the exact way to do it but I described the taste and experience the best I can imagine for someone never tried making good cured meat themselves!
Hand Hewn boys hold classes....well worth the trip!! Vacations where we learn!! That's where its at buddy!
@@StoneyRidgeFarmer I'm from Germany 😉
Would be a pretty long trip 😊
And I do my own ham so I know the difference, that's wjy I wrote this.
"It's never too late for breakfast" That Mrs. Stoney Ridge is one smart Gal.
I ordered pancetta once and loved it. I had no idea what I was eating. I just found your channel and I’m binge watching your videos. They’re fantastic. Thanks
Right on ...welcome to the channel buddy
A true culinary treat. You are right, lived in Italy for 10 years and the Italians have it down to perfection in curing.
Thanks for the video and bringing me some good memories. Ciao
you mentioned "an artisan" product,,, and these men are True artists!!!! the time and experience involved is amazing!!
I think so too!
When I was stationed in Italy I stayed with a family that was an amazing experience. The house sat next to a Bakery, I thought I was going to lose my mind smelling all that bread. Across the street there was a Balsamic Vinegar maker, that was the nicest guy. Down the road there was a Ham place that let me work there nights. Did you know they use a bone from a horse foot to check the smell of the ham to see if it’s done, fascinating. Then there was this Wine store. The Grandmother would send me to the wine store for her because I’d always buy her favorite Wine and not tell anyone so she’d have it for herself. I loved those people.
These guys are amazing! So glad you had an opportunity to work with them.
Me too...very fun time
Very cool to see the artistry that goes into it. Great info as usual Josh! Thanks!
Hey Josh, my dad was a meat cutter for 40 plus years. That slice are you using, and the grinder, if two of the things that he had fought for his own personal use. I wish I had those now. When he passed,us 6 kids divided all of his knives up and we all got a nice variety of quality knives. He swore by Forschner. We would use his worn-out knives in the kitchen as we were growing up. And of course once I was married I needed some of my own knives to use in the kitchen. I can't use anything else, just a good old butcher knife or 11 of them in the drawer.. I love your Channel. Hugs, Julie in Utah
Thanks Julie....FYI I love Utah...lived in Ogden area for about 7 years....I miss it dearly
You were 2 hours South of me in Ohio, sooo cool. Enjoyed the meat talk, thanks for sharing.
That place is super close to where I was thinking about moving too a year ago... Millersburg.
We stayed near millersburg
Thank you for this! I love those guys! I learn so much when they go out to homesteads or appear at the HOA conference. I learned a lot during your video!
I grew up on the shores of Lake Erie (Avon Lake, Ohio) and always loved taking trips down into Amish Country! Great video!
Thanks Mike!
Cleveland 'burbs here!
Thanks for this video. I love things like this. By the way Mss. Stoneyridge is correct it's never to late for breakfast. God bless
True!
Many things like port products taste different from each area, as mentioned here. When I stayed in Fredericksberg, Virginia, for a work visit I tried "Virginia Ham" for the first time and it made the stuff I get in California taste like nothing. This is a really great thing to find out some of the regional versions of various foods; really makes life interesting.
Seriously make my mouth water and want a homemade Italian hoagie! Equal parts ham
, sweet Capicola, Mortadella, Prosciutto, Genoa Salami
and Provolone. Gonna have to head to the deli first thing tomorrow.
The Mrs. Stoney Ridge farmer will eat breakfast anytime of the day- bruh you a lucky man!
Yep...I know....
Hi Mrs stonyridge. It is nice to see your smiling face..
Like she said it is never to late for breakfast. Have my wife fix it for supper every now and then.
Josh this was so great! We really appreciate the information.
These types of videos are the best - great job.
Don't know if you read your comments , but I've loved every Video I've checked out. Awesome! Always look forward to your next one.
Grew up in Fresno and can't wait to move back. Glad to see something like this in the area. Wooly Pig brewery is just a few miles from Hand hewn farm and doing some interesting stuff also.
Amazing how these old British breeds and herds got everywhere in the world to be the base stock for most meats. Gloucester old spot, Angus and Hereford beef cows etc. Delicious!
Hi..... Thank you 🎥👍👍👍
Thanks Josh for taking us along with you on your tour
Nice work guys! I live near Cleveland and will probably go to see the farm. I went on a boar hunt last year just south of Columbus and the pork's flavor is pretty amazing. Its somewhat sweet and has way more flavor than store bought. I've been moving away from all store bought meats and mostly hunt for everything now other than cattle of course haha. Thanks for the video though. I'm looking into dry aged meats and different curing processes, so this was a nice video to come across.
Would love to attend a Hand Hewn Farm workshop! Great video Josh!
Curing meats...that rabbit hole runs deep. Keep teaching us about it. Factory pig to cured awesomeness is months away for us all. Woooo
Very impressed with the knowledge and demonstration ..
Wow that is absolutely amazing. And a lot of work. Great job
Right off the bat I like your taste in music bru !!!!……. Nice to see hemp used 👍🏻🇨🇦
That was nice I'm really like that.
That was something new never knew that about meat.
Great video Josh! And my hat is off to Hand Hewn Farms for their lesson. I hope to have the skills to try this someday
Enjoyed that, love the cured meats
lol bloopers were funny! that looked amazing!! i have always wanted to try it! thanks for taking us along!
I like the way he pointed out the difference between ribs and spare ribs, something I never realized there’s a difference
That looks awesome. I’ve been following hand hewn farm on Instagram for a while now. They’re awesome knowledgeable folks.
Thanks for sharing this video, love it , keep up the great work wish i was there in person
Thanks Carey!
Great video!! I'm super excited they are 1.5 hours away from me and definitely going to plan a trip this summer to check out their farm/goods!!
Awesome and informative video. Thank you for making
Can’t wait to get my inkbird order! Setting up a stand up all fridge into a chamber for aging meat. Loins are curing, duck breasts are curing, and have plans for lots of other projects.
Those guys are special!!!
Awesome video! Love learning this stuff, thanks for sharing.
Great vlog today. Learned a lot. Do more like these. Whooooo!!
This was truly a special treat for sure...long video...I hated cutting anything out of it...so much cool info and a cool place
now that looked mouth watering Josh... cappricola is one of my all time favorite cured meats. Prosciutto is my next favorite. hope ya had fun there and maybe you will try your hand at your own brand of curring meats on your farm.
Really interesting thank you Josh
wow nice mouth watering now
Very good video!
Cool video Josh. Thanks for visiting Ohio again, Fresno [White Eyes Twp] is a nice small town in Coshocton Co. Hope I can meet you in person sometime.
Would love to make these guys classes in the future !! Also
i'm a new subscriber, but I'm about 5 videos in and hooked, keep up the good work !!
Welcome to the vlog! Hope ur enjoying it....things are ever changing here on the farm....the reason I started the channel was to show our farm growing...but the channel has become so much more over time!
@@StoneyRidgeFarmer
youtu.be/addme/3s7ullvStk5Q2UuQ1abcrjipWCf-0w
When I was in France and Italy years ago the cured meats were a revelation to me. The American palate has to grow up if that makes sense. We must learn the best food takes time and love. Great great video, thank you.
Yes they do! Food is so cheapened in this country...Americans value everything by the dollar...not by the experience...everyone seems to be in a hurry to sit on their butts...the whole goal in life seems to be getting done in a hurry to sit on your butt....that's why we have a diabetes epidemic...cheap crappy food...sitting on our butts!
Not sure where you live but I'm in Maryland. These guys ( not the guys in the video) have opened a place called CURED . The meats are amazing, some are shipped in and some have been made by local Farms. I 100% we are far behind with what we think is good food.
Oh wow Josh your in my neck of the woods. Love your channel Buddy
Love the Carl Childers reference!
Great vid thank you. Yeah those Italians are very very clever with preserving meat, Im learning a lot from them. Guys you should check out pitina if you have not yet, its astonishing. Kind regards from South Africa.
Fascinating! Thank you!
And I have an inkbird for my mushroom cultivation.
My meat is just hanging in the kitchen as 100 years ago.
But I agree, humidity control wiwbe better as well.
I'm setting 10 year goals and you keep adding to my list!!!😁😁😁😁😁😁😁😁
Good video. Thanks
Love it! I’m from Tuscarawas County, Ohio, not too far away from Fresno. Also have cousins there.
I developed a recipe when I had a beehive take a nose dive. It's Chipotle in adobo and nectar with an oak or peach smoke. It is one of our favorites for Canadian bacon. I gave some to a friend and his wife shaves it like truffles onto her pizza. The difference between that and store bought is shocking. LOL
new video new information means an awesome video from Josh!!! enjoy the show everyone from this amazing creator!
Thanks Gavin...be sure and share on your social media outlets brotha...let's grow this channel together!
Stoney Ridge Farmer For sure! I love what your doing with this channel and the information you bring us! Can not wait to see the implements video!
Stoney Ridge Farmer is there a way where us subscribes could talk to you in a more private conversation?
I tell you what. This was a damn good video
nice one stoney
I bet this trip was simply delicious
Yes it was!
Very nice
Glad ya enjoyed this video..lots of information for sure
Awesome video! It was so interesting to find out how all those "deli" meats are produced and how much time it takes
That's a great shirt! I just ordered one
Hand Hewn Farms is fantastic. I follow Lumnah Acres with Al, and he brought out these guys to help him process 2 of his pigs.
Thanks for showing us how to cure the hams.
Fascinating, make ya hungry
A'm from Transylvania, hungarian guy and we make this meat for a 1000 years. You have right, we use ewery part of the pig. Much better then just meat.
Thanks for the comment...love to hear from far away places!
Best ham I've ever tried was Iberico, that stuff rocks.
no doubts!
I spy a Johnson and Wales Culinary Text book on the shelf! Great video
Interesting process. We deal with smoked salmon smelt. Whale dried deer elk bear etc.
Josh, ive watched the guys before and would love to have them up here. This is the first time ive caught their from Ohio. Dare say im no where big enough for them to come up here😣. When you mailing out the hooch 😂😂
Great video Josh! Very educational!
Can you please tell me what they were using as a humidifier? I have a similar setup in my basement. Thanks
Enjoyed your show. Please send me a link for the apron website please. Good job fellas
How does the hemp rope hold up when warping meats for cooking on a spit?? Or rolled roasts in a smoker cooking??
You guys were in my home state? Awesome and wish youw ould come through Columbus sometime, would be a pleasure to treat you both to dinner. Safe travels!
Thanks Steven
Thank y’all so much
Could someone please spell the "fancy" word used to describe sensibility to the regional taste of foods. I can't find it. They referred to it around 3:25 in the video.
Ted Kirby terroir
plus the mold that grows in yr area helps yr imune system kinda like eating local honey helps ypu
Can't wait to try it
Delicious!
I understand you use the pork belly portion of the hog with the skin attached. Can I use pork belly without the skin attached, and still have a great product in the end?
I know you said you had a local guy make your leather apron. Do you have a price for us to buy them or a website?
Google hand hewn farm...but there's also a link in the video description below...click "SHOW MORE"
Does washing the meat with water before proceeding the entire process of curing and drying has a different result ? I saw videos usually start without mentioning if it is washed or straight from the butchers table then packaged without washing.
I'm wanting to learn how to do bacon and ham any pointers tips advise on how to do it
Check out this video series: ua-cam.com/video/VvxPo7pz0Vw/v-deo.html
This is a all pig playlist...day 3 of Appalachian hog process video I believe has bacon...maybe day 2
I’d love a video that goes into detail and reviews your dodge truck. Looking to find a dodge or ford used diesel for the farm and would like to hear where you got in and how you like it.
Just found your video on your dodge don’t know how I missed it.
What are the many uses of the bladder?
Thank you!!!
I like these guys. I want to come down from Canada to learn to butcher a few animals (or I should ask someone up here to show me) =p
What does it take to be a USDA inspected facility? How does that work with cured meats made in other countries such as Italy?
Gonna have to get on the google for that one...I'm sure there are some requirements that I don't know of...these fellas are all about teaching and sharing the knowledge......you can buy a hog on the hoof and pay for the pig...and the education of the butchering.....I'm sure being a USDA inspected facility isn't all that tough
Toldy cool josh
Where is this place located at in ohio?
Really like them aprons...
Me too...thinking of getting myself one