There is no need to damage the lids with the knife when you open the jars. If the jars are hard to open, it is sufficient to warm up the lid with running hot water from the tap. It will expand a bit more than the glass and the comes off easily.
we've been doing this '(kinda) for years and much simpler: just put the piece of meat in a jar with 1 tsp of salt and sterilise (waterbath) for 3 hours. Done. We keep these for years ! Ate one recently that was over 2 years old. Since we do not salt them neither rest them, the keep their juices and the jars fill themselves with their own juice while sterilising. Learnt this from people doing this for years in our valley.
americans have a special canner, supposedly if you do it the way you do without a special canner on high temps, there s one bacteria that you cannot kill and it can kill you...
Ich werde das wahrscheinlich nicht nachkochen, aber jetzt verstehe ich endlich, was Kochschinken ist. Viel einfacher als ich dachte. In meiner Vorstellung ist das wohl genau die Art, wie man bereits in der Antike Fleisch haltbar gemacht hat. Wieder was gelernt, danke!
Вы самый лучший мастер по приготовлению мясных блюд. Всегда ,когда собираюсь готовить что-то из мяса захожу к вам на канал и нахожу очередную вкусняшку. А рецепты в баночках для длительного хранения у нас особо актуальны, так как я живу в Украине, где идел война и далеко не всегда есть электричество. Спасибо за отличный рецепт и хорошую подачу. Обязательно приготовлю.
Meine Mutter machte zu Hause immer Schinken und legte das Fleisch drei Tage lang in Salzwasser ein. Es war nicht nur zart und saftig, sondern auch rosa und bestand nur aus Salz und Zitronenscheiben, die in der Salzlake verwendet wurden.
I would want as little air as possible in the jar just like with canning in general. I would tighten the lid only immediately after the content has been cooked. That way the pressure inside the jar will be lower due to the air volume shrinking while cooling. This can be observed by the lid top showing a concave shape. Less air means decreased chance of spoilage. Whetehr you buy properly produced pickle jars or jam, the lid always pops when first opened due to lower air pressure inside the jar.
I guess it's a standard safety measure. The sodium nitrite is a preservative that protects canned food from clostridium bacteria, which produce one of the most toxic substances on Earth - botulinum toxin. The problem is that these ubiquitous soil microorganisms have very resistant spores that can survive even boiling. If you cook with just salt, it is better not to leave such canned food for a long time, or to strictly maintain the cooking temperature regime so that there is absolutely nothing alive left in the jar.
In realtá con questo metodo si mangia carne di migliore qualitá rispetto al (sedicente) prosciutto cotto che é composto da scarti del maiale. Peraltro in media il prosciutto cotto industriale contiene 35 ingredienti differenti di cui Uno é carne di maiale. Forse dovresti provare ad assaggiare questo. Inoltre in questo modo si risparmia pure un bel po di soldi. Qualitá migliore e prezzo inferiore del 70%. Libero di buttare soldi al supermercato.
@@Chan-Lin-Tao probabilmente in Cina lo fate con gli scarti di maiale. Io parlo del Prosciutto di Parma o del San Daniele. Amico mio non confondere la cioccolata con altre sostanze simili nel colore.
I had the opportunity to try the last recipe where the pork was fried without using oil and it was exquisite. Sadly, I had to eat it alone because my supposed-to-be-companion had to accompany our boss on an emergency business trip. However, this preserved pork will be a great share to my colleague who missed the dish I cooked at the office. The great thing about this preserved pork dish is the fact that the pork is smothered with spices before being placed in the glass jars and cooked in its own juices. This will be great for sandwiches and a perfect meal to break the fast in the morning. The wrap is a great meal for kids to take to school and enjoy during breaktime.
Wszystko fajnie, tylko mięso źle zapeklowane dlatego po rozkrojeniu jest wewnątrz szaty punkt do, którego nie doszła sól peklowa. Proponuje aby sól rozpuścić i wstrzykiwać w mięso będzie lepiej. Ogólnie przepis wypróbuję.
It is cooked ham, and normally on sale is industrial cooked ham that is prepared from pork shoulder and neck, it is also called ham when there are pork scraps. See at the supermarket.
This looks so delicious! Thank you for sharing! If you transfer the jars to the fridge upside down, I'd imagine that the fat would settle to the bottom of the jar, but I guess that doesn't really matter, ultimately.
2 Stunden sind zeitlich vielleicht etwas knapp, deshalb auch die bräunliche Färbung in der Mitte des Fleisches! Insgesamt eine gute, traditionelle Art Fleisch haltbar zu machen!😊
Yes you can. And it’s also in almost all industrially-processed meat products because it kills C. botulinum and allows lower overall hygiene standards. Look out for E250 (sodium nitrite), E251 (sodium nitrate) & E252 (potassium nitrate). Yet another new study has demonstrated their ill effects on health, notably causing bowel cancer.
We're smack dab in the middle of an era for Instagram chefs that have no business instructing others on any part of cooking and this wild video is a perfect example. The insane cost of a pork shank, the curing and pasteurization process, the wild levels of unsanitary practices upon wood, the damaging of the lids, the walless pancake griddle, the lack of heat whilst cooking, the overfilling of the shallow griddle, the insane tortilla process, et c. have all turned my brain into mush. For the love of God, do not replicate this video at home.
Sure, but in Germany we make a serious distinction between smoked and non-smoked ham. We have a partly anglo-saxon, partly slavic and partly alpine ham culture. That makes for a lot of recipes. 😅
Ich habe das gemacht 🤤😋, einfach lecker 🤝, habe nur aus dem Gefühl noch ein zwei Wacholder und Thymian mit ran gemacht 😋. Danke für dieses wunderbare Rezept 🤝❗
Always use nitrite salt + your usual non iodized salt ( basically homemade curing salt) Or just buy curing salt. Don't want to risk botulism. Which is rare but I don't want to handle the anxiety.
La sal nitro se usa unicamente para que los curados al aire libre no pierdan el color carne, por lo tanto, aqui que es cocinada no es necesario. Aparte, la sal nitro aunque la añadan a ciertos alimentos, tiene efectos adversos en nuestra salud. Saltpeter is only used to prevent the colour of meat cured in the open air, so it is not necessary here when it is cooked. In addition, saltpeter, even when added to certain foods, has adverse effects on our health.
Looks delicious but id be conscious about making it.. meat in glasses can develop botulism. Id like to have a very detail explanation on how to proper sterilize glass jars, to conserve meat.
I'm a little rusty on my food engineering, but the fact that the jar is boiled for 2 hours should take care for the sterilization of botulism spores. But mind that the jar size affects this: I don't recommend doing the same recipe with a bigger jar and the same time, for example.
@@albucc @ipercalisse579: 2 hours of boiling is not enough to kill clostridium (botulism) spores. That's what the sodium nitrite is for. You can safely leave out the nitrite if you use an autoclave (pressure canner) instead of just boiling -- but the meat won't have that pink color when it's done, and I'm not sure if it'll have quite the same taste. HTH :)
I made it now several times. Several herb mixes and also with beer. Oh sooo yummy I love the idea to cook it propper and still juicy. I am living in Asia and I want my pork propper cooked. To get a compact pice of ham (or the meat is to small) I staff glass marbles in the jar. thank you for this great idea without a lot of costs
Tina, thank you for sharing your experience! It's great to hear how versatile the recipe is with different herb mixes and even beer - sounds absolutely delicious! I'm interested in beer recipe. Do you add beer at the stage of marinating? I need to try this😋 Using glass marbles to compact the ham is such a clever idea - practical and creative! I'm so glad you found the recipe useful and affordable. Thank you for your kind words and for sharing your tips🤗❤❤❤
@@SchnellerKoch1 Hy, I just mix the herbs for "bayerischer Schweinebraten" bavaria style pork roast pork. you can use any beer. Marinate with the beer also for 2 days. I use about 200ml for 2kg meat. Good to massage the herbs in the meat. Fill in zib bags (vacuum) for the fridge I also not cut out the fat, gives the meet more taste and make it soft. enjoy 😘
@@tinaklein3627 hast du da ein genaueres Rezept, ggfs auch mit Mengen und Zeitangaben? Ich würde das gern ausprobieren, aber habe noch gar keine Erfahrung diesbzgl.
There is no need to damage the lids with the knife when you open the jars. If the jars are hard to open, it is sufficient to warm up the lid with running hot water from the tap. It will expand a bit more than the glass and the comes off easily.
Very good tip, thank you greatly🤗❤
we've been doing this '(kinda) for years and much simpler: just put the piece of meat in a jar with 1 tsp of salt and sterilise (waterbath) for 3 hours. Done. We keep these for years ! Ate one recently that was over 2 years old. Since we do not salt them neither rest them, the keep their juices and the jars fill themselves with their own juice while sterilising. Learnt this from people doing this for years in our valley.
What about botalism?
americans have a special canner, supposedly if you do it the way you do without a special canner on high temps, there s one bacteria that you cannot kill and it can kill you...
Thank you
Ich werde das wahrscheinlich nicht nachkochen, aber jetzt verstehe ich endlich, was Kochschinken ist. Viel einfacher als ich dachte. In meiner Vorstellung ist das wohl genau die Art, wie man bereits in der Antike Fleisch haltbar gemacht hat.
Wieder was gelernt, danke!
Вы самый лучший мастер по приготовлению мясных блюд. Всегда ,когда собираюсь готовить что-то из мяса захожу к вам на канал и нахожу очередную вкусняшку. А рецепты в баночках для длительного хранения у нас особо актуальны, так как я живу в Украине, где идел война и далеко не всегда есть электричество. Спасибо за отличный рецепт и хорошую подачу. Обязательно приготовлю.
I hope, you won‘t suffer any longer …
Когда вы уберете Зеленского, война закончится, и у вас будет электричество и много еды.👍👍👍
Courage à vous
Meine Mutter machte zu Hause immer Schinken und legte das Fleisch drei Tage lang in Salzwasser ein. Es war nicht nur zart und saftig, sondern auch rosa und bestand nur aus Salz und Zitronenscheiben, die in der Salzlake verwendet wurden.
If it was pink then a migrating agent had to be used
@ Und was hat Einwanderung mit Schinken zu tun? Mein Gott, es gibt Kommentare, die weniger als null wert sind. 🤣🤣🤣
🤦@@lawyer_of_the_planet
亜硝酸や着色料無しのハムはこんな色なんですね
手間暇はかかるけれど
体に良い、そして美味しそうなレシピのご紹介ありがとうございます
いつか作りたいです😊
亜硝酸入れてますよ😂
This recipe in my opinion is far better than having your ham soaked in commercial brine..healthier and more flavorful.
Looks really good, I will make it, but I will smoke mine before canning, I associate ham with the smokey flavour
다정하고 따뜻한 셰프의 손이 요리를 더욱 빛나게 하네요 !❤
I would want as little air as possible in the jar just like with canning in general. I would tighten the lid only immediately after the content has been cooked. That way the pressure inside the jar will be lower due to the air volume shrinking while cooling. This can be observed by the lid top showing a concave shape. Less air means decreased chance of spoilage. Whetehr you buy properly produced pickle jars or jam, the lid always pops when first opened due to lower air pressure inside the jar.
Why use nitrite when you have the option?Avoiding nitrites would be my main reason to do ham at home.
I guess it's a standard safety measure. The sodium nitrite is a preservative that protects canned food from clostridium bacteria, which produce one of the most toxic substances on Earth - botulinum toxin. The problem is that these ubiquitous soil microorganisms have very resistant spores that can survive even boiling.
If you cook with just salt, it is better not to leave such canned food for a long time, or to strictly maintain the cooking temperature regime so that there is absolutely nothing alive left in the jar.
Ottimo per chi non ha mai mangiato il vero prosciutto... Saluti da Bologna.
Mangia cadaveri 🤢
Genio😂
In realtá con questo metodo si mangia carne di migliore qualitá rispetto al (sedicente) prosciutto cotto che é composto da scarti del maiale. Peraltro in media il prosciutto cotto industriale contiene 35 ingredienti differenti di cui Uno é carne di maiale. Forse dovresti provare ad assaggiare questo. Inoltre in questo modo si risparmia pure un bel po di soldi. Qualitá migliore e prezzo inferiore del 70%. Libero di buttare soldi al supermercato.
@@Chan-Lin-Tao probabilmente in Cina lo fate con gli scarti di maiale. Io parlo del Prosciutto di Parma o del San Daniele.
Amico mio non confondere la cioccolata con altre sostanze simili nel colore.
@@ottotube75 Stacca la spina, troppo video fanno male.
関孫六の包丁🔪✨🎉
ありがとう♡
美味しそう✨
チャレンジします🦢✨
Danke für deine lieben Worte! Es freut mich, dass du es ausprobieren möchtest - ich kann es kaum erwarten, von deinem Ergebnis zu hören💕
関孫六の包丁なのいいね👍
わかる、ヘンケルスの母国なのに関孫六☺️
孫六の祖国の日本人ですが、ヘンケルスを愛用しています。切れ味抜群ですよ！😊
美味しそうなので、作ってみます✨庭に植えている月桂樹が活躍しそうです🌳
I had the opportunity to try the last recipe where the pork was fried without using oil and it was exquisite. Sadly, I had to eat it alone because my supposed-to-be-companion had to accompany our boss on an emergency business trip. However, this preserved pork will be a great share to my colleague who missed the dish I cooked at the office. The great thing about this preserved pork dish is the fact that the pork is smothered with spices before being placed in the glass jars and cooked in its own juices. This will be great for sandwiches and a perfect meal to break the fast in the morning. The wrap is a great meal for kids to take to school and enjoy during breaktime.
Which recipe was that? Can you write the tittle?
@@millomancho ua-cam.com/video/LjONAJ3KdFQ/v-deo.htmlsi=VyoBt1_QZhFAlXu9
Magnific
Odd additional information
Wszystko fajnie, tylko mięso źle zapeklowane dlatego po rozkrojeniu jest wewnątrz szaty punkt do, którego nie doszła sól peklowa. Proponuje aby sól rozpuścić i wstrzykiwać w mięso będzie lepiej. Ogólnie przepis wypróbuję.
Or give it a salt bath.
観ているだけで幸せな気分♪
Der Schinken ist in der Mitte Grau ein Zeichen das, dass Salz Zuwenig eingewirkt hat.
To abych vstával ve 4 hodiny 😄🙈🙈🙈
Und was macht man dagegen? Mehr Salz, länger kochen?
How Rude. Really. So very Rude.
I apologise on behalf of all of humanity for this awful person and their comment. Keep on sharing your cooking luv.
@@01Janya he just stated a fact to start a discussion. It can be useful to everyone. Chill.
That's what I was going to say
It is cooked ham, and normally on sale is industrial cooked ham that is prepared from pork shoulder and neck, it is also called ham when there are pork scraps. See at the supermarket.
ちょっとパサパサしてるようなのでしっとりしたハムになると作りたいなと思いました😊
This looks so delicious! Thank you for sharing! If you transfer the jars to the fridge upside down, I'd imagine that the fat would settle to the bottom of the jar, but I guess that doesn't really matter, ultimately.
지방 층은 위에서 방어막 작용을 한다고 생각한다
맥주 거품처럼 차단!
2 Stunden sind zeitlich vielleicht etwas knapp, deshalb auch die bräunliche Färbung in der Mitte des Fleisches! Insgesamt eine gute, traditionelle Art Fleisch haltbar zu machen!😊
I'm so impressed with the simple beauty of your delicious food. Subscribed!
Thank you for subscribing! Your support means a lot to me, and I’m excited to share more delicious recipes with you💖🙏
it's a pity not to take the opportunity to avoid nitrite ! 😊
Esta logrado,muy buen vídeo le felicito ,hay muchas maneras de hacerlo,no hacer caso a critacas destructivas.
そのフライパン🍳とっても使いやすそうですね。日本には、そのようなフライパンは見たことがないです。あったらいいなー。関の孫六包丁をお使いですね。関市民です。なんだか親近感がわいてきます。ハム作ってみまーす。
クレープパンで検索してみてください！
Capisco perché venite in Italia e vi stupite della bontà nostro cibo e di come lavoriamo!
Nitritsalz ist total ungesund 😉
A German Breakfast Burrito - and it looks absolutely amazing.
I notice you used gloves for the dry rub. But for the jalapenos, no problemo!🤔
Que carne se utiliza?Gracias
いろんな国の人たちがコメ欄で楽しそうにしてて泣けてくる😢
これ絶対美味いでしょ🎉
Vielen Dank🤗 Ich hoffe, du probierst das Rezept aus und lässt mich wissen, wie es dir geschmeckt hat!
That looks awesome, I will try to do that. Thanks
All right. And eat it ! 😂. In Italy I eat Parma ham and San Daniele ham
Super recept budu muset vyzkoušel domácí šunka a potom plněná tortilla to nemá chybu děkuji za inspirací 👍😅
Use fresh chopped jalapeño if you can get it. So much better.
You really can do this without saltpetre. It’s so much healthier.
Can you even buy that stuff considering its other use?
Yes you can. And it’s also in almost all industrially-processed meat products because it kills C. botulinum and allows lower overall hygiene standards. Look out for E250 (sodium nitrite), E251 (sodium nitrate) & E252 (potassium nitrate). Yet another new study has demonstrated their ill effects on health, notably causing bowel cancer.
Tiene muy buena pinta la verdad. Seguro que es mas económico y mucho mas sabroso que el de las tiendas!
We're smack dab in the middle of an era for Instagram chefs that have no business instructing others on any part of cooking and this wild video is a perfect example. The insane cost of a pork shank, the curing and pasteurization process, the wild levels of unsanitary practices upon wood, the damaging of the lids, the walless pancake griddle, the lack of heat whilst cooking, the overfilling of the shallow griddle, the insane tortilla process, et c. have all turned my brain into mush. For the love of God, do not replicate this video at home.
Thank you for the meal , mama .
Looks Delicious!
This looks great. I make ham in one of those metal ham makers with a spring, but it's a bit bland. I really want to try this spice combination now!
Guten Appetit !
Pretty sure water-bathing meat is risky due to its low acidity. Much greater chance for botulism without using both heat and PRESSURE.
Love this!!!!! From canning for preservation, to a great looking meal.
Is it possible to make in the pressure cooker?
Have you tried cold smoke the meat slightly until it's completely dry? Can last for a very long time.
Sure, but in Germany we make a serious distinction between smoked and non-smoked ham.
We have a partly anglo-saxon, partly slavic and partly alpine ham culture. That makes for a lot of recipes. 😅
Ты - лучший!!!🎉❤
Muito Prático ! Grata .
Brasil
Erinnert stark an Pastrami sieht top aus
Not at all. Pastrami is made of beef brisket, it cannot be pork.
@@rogiervdheide Yeah but the look of it reminds me of 1 day old Pastrami that got enough time to rest
This looks great, will have to try it some time!
Ich habe das gemacht 🤤😋, einfach lecker 🤝, habe nur aus dem Gefühl noch ein zwei Wacholder und Thymian mit ran gemacht 😋. Danke für dieses wunderbare Rezept 🤝❗
After sterilization, on which day is it safe for consumption? Does it need to stay in the refrigerator for 2 months before being consumed?
What lovely food😊 The game making I want to try, it looks so good😊
Always use nitrite salt + your usual non iodized salt ( basically homemade curing salt) Or just buy curing salt.
Don't want to risk botulism. Which is rare but I don't want to handle the anxiety.
La sal nitro se usa unicamente para que los curados al aire libre no pierdan el color carne, por lo tanto, aqui que es cocinada no es necesario. Aparte, la sal nitro aunque la añadan a ciertos alimentos, tiene efectos adversos en nuestra salud.
Saltpeter is only used to prevent the colour of meat cured in the open air, so it is not necessary here when it is cooked. In addition, saltpeter, even when added to certain foods, has adverse effects on our health.
Wow, I am saving this recipe! very well!
Bravissima bella idea lo farò ❤
Mama , when you cook , everything is pristine clean food , for your viewers.
Watching this and reading the subtitles makes me miss my OMA
thanx for your recipe❤❤
Does it need to be kept refrigerated? What is the shelf life ?
Ich muss da zu sagen das nuss schinken ist auch gute.
I love your style
By this time, my mouth was ajar. Excellent!😂
How does the heat transfer to the centre of the jar withe such a big think of meat!
The longer you cook, the hotter it becomes inside. At some point it reaches the temperature of the boiling liquid
楽しそうだし、添加物がないのが良いですね！作ってみます！！！！
Thank you for your interest🤗❤
Looks delicious but id be conscious about making it.. meat in glasses can develop botulism. Id like to have a very detail explanation on how to proper sterilize glass jars, to conserve meat.
I'm a little rusty on my food engineering, but the fact that the jar is boiled for 2 hours should take care for the sterilization of botulism spores. But mind that the jar size affects this: I don't recommend doing the same recipe with a bigger jar and the same time, for example.
And, to be safe, I recommend to use nitrite. Just in case.
Pokud je maso čerstvé, a vaří se 2 hodiny, tak vznik botulotoxinu není možný!
@@albucc @ipercalisse579: 2 hours of boiling is not enough to kill clostridium (botulism) spores. That's what the sodium nitrite is for. You can safely leave out the nitrite if you use an autoclave (pressure canner) instead of just boiling -- but the meat won't have that pink color when it's done, and I'm not sure if it'll have quite the same taste. HTH :)
Danke für den Tipp!
Polievka neskutočne výborná,hlavne v zime...zahreje aj zasýti😋💪❤
Il nitrito di sodio è cancerogeno. Meglio il semplice sale.
Comunque un'idea interessante.
Das stimmt.
So they claim. Lots of things were claimed to be carcinogens that aren't.
Fantastic cooking~~~!!
Muss man den gekochten Schinken noch einmal anbraten oder kann man ihn auch einfach aufs Brot legen?
qué rico!
Danke schön!
This isn’t “making” ham, it’s containing or preserving ham you’ve already purchased.
OMG, warning - Do NOT watch this right before bed! I am so hungry!
フードシーラーで真空パックして湯煎もして作れそうですね！
BGMも動画の雰囲気も素敵です。最後応用レシピのご紹介があるのが興味をそそります。是非やってみたいです。
このハムはそのままではなく加熱調理をして頂いた方がいいでしょうか？
こんにちは、そしてうれしいお言葉をありがとうございます！ハムを使うというアイデアを気に入っていただけてとてもうれしいです。瓶の中で一度調理すれば、完全に出来上がります。冷やしても温めても食べられます
这个肯定好吃，哈哈哈，我很喜欢
Ich liebe Kochschinken, vorallem mit Pfeffer 😅
Thank you
Wow, das ist genial👍abonniert😊
This is ready to eat out of jar?, and I wonder if it would take smoke. Going to do this recipe.
Surely, it is eaten out of the jar! I guess it's better to use other recipes for smoking. Thank you for your interest💖
If you process this with a pressure canner, you can make it shelf stable.
🇺🇸❤️ This looks delicious! 😋
Gracias por la receta. Soy de Argentina, que corte de carne se utiliza? Gracias
La Bondiola,soy Chileno pero preparo mis bondiolas es el cuello del cerdo,vivo a la entrada de la Patagonia Chilena, frente al Bolsón
Gracias! Cuello de cerdo😚😚💖💖
What cut of Pork did you start out with? It wound up being Ham after you canned it?
I am guessing its pork shoulder.
I made it now several times. Several herb mixes and also with beer. Oh sooo yummy
I love the idea to cook it propper and still juicy. I am living in Asia and I want my pork propper cooked.
To get a compact pice of ham (or the meat is to small) I staff glass marbles in the jar.
thank you for this great idea without a lot of costs
Tina, thank you for sharing your experience! It's great to hear how versatile the recipe is with different herb mixes and even beer - sounds absolutely delicious! I'm interested in beer recipe. Do you add beer at the stage of marinating? I need to try this😋
Using glass marbles to compact the ham is such a clever idea - practical and creative! I'm so glad you found the recipe useful and affordable. Thank you for your kind words and for sharing your tips🤗❤❤❤
@@SchnellerKoch1 Hy, I just mix the herbs for "bayerischer Schweinebraten" bavaria style pork roast pork. you can use any beer. Marinate with the beer also for 2 days. I use about 200ml for 2kg meat. Good to massage the herbs in the meat. Fill in zib bags (vacuum) for the fridge
I also not cut out the fat, gives the meet more taste and make it soft.
enjoy
😘
@@tinaklein3627 hast du da ein genaueres Rezept, ggfs auch mit Mengen und Zeitangaben? Ich würde das gern ausprobieren, aber habe noch gar keine Erfahrung diesbzgl.
fantastisch 🤗
Looks very tasty, I am thinking of trying this out myself.
Out of interest, what size storage jars are you using?
Many Thanks...👍🏻
this is probabaly those you find in supermarkets with gherkins, 750 gr or 800 gr gherkin jars.
@missthunderstormable Thank you 👍🏻
Hello, these are 550 ml jars. However, you can use any jars you have just make sure the water level in the pan is right
@@SchnellerKoch1 Thank you 👍🏻
E dov'è il prosciutto??? Mi sembra un arrosto in barattolo i prosciutti si fanno con la coscia quello e capocollo
Hay que esperar 2 meses en el refri para comerlo?
Acredito que não, acredito que ele resiste por dois meses, mas pode comê-lo antes.
One thing is not make sense. It shows the lids been fully tightened both before and after cooking. Is that a mistake or do they loosen while cooking?
色々山程味を重ねて面白いですね
主役の味はどれなんですかね
狙いの味は何のつもりなんでしょかね
Brilliant!
how long meat can stay in jar without spoling?
Why do you keep them in the refrigerator? And shouldn't they last much longer than 2 months?
Natürlich klasse das mit Pökelsalz zu machen und hinterher in der pfanne zu braten.....🙄
que rico 😋😋😋😋
Muito bom