#122

[@davidstainton7201]

Thanks so much for sharing your lifetime of learning and hard won knowledge. I appreciate it.

[@davidstainton7201]

Thanks. Nice tying job. Looks delicious

[@paula.2422]

Absolutely wonderful information. One of my dear friends is a German butcher...trainer and schooled in Germany. His shop and everything he produces is amazing. Thanks for sharing your knowledge 🙏

[@Udobarbosa]

Another fantastic Video, Thanks for sharing your knowledge Eckkehard

[@EudaemoniusMarkII]

I always love to see what you are making! Thank you!

[@MGHallmann]

Great video and information on how traditional German ham is made. Would love to taste your ham and sausage you make !!

[@codyratliff1483]

Thank you

[@MB-tm4ri]

Hallo Eckehard,
tolles Video, hab gerade viel gelernt!
Wenn der Schinken 10 Stunden wässert, wechselst Du das Wasser zwischendurch, oder reicht das so?
Liebe Grüße aus Berlin
Mario

[@MrDandrix]

Great video! When you smoking this meat for 24hrs what temperature is inside of your smokehouse?

[@eckkehardthegermanbutcher1046]

70 f max

[@MrDandrix]

@@eckkehardthegermanbutcher1046 Thank you for your reply!😀👍

[@DdlkRO]

Mr. Eckkehard, when you brine this pieces, do you also inject the brine inside them (like in nr. 19 video), or you just let them 2 weeks simply in the 9 % brine. Thank you!

[@eckkehardthegermanbutcher1046]

No inject

[@DdlkRO]

Mr. Eckkehard I just put a piece of meat in 9% brine and i wait till 2 December to see how it works. After 2 weeks, it's enought 1 hour in cold water or much longer? Thank you and your products are MASTERPIECE!

[@Supergasolina]

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