Super przepis - robię przetwory mięsne bardzo podobnie, ale konserwuję. Pierwszego dnia gotuję 3 godziny, 2 dnia 2 godziny a 3 dnia 1 godzinę. Takie konserwy będą zdatne do spożycia nawet 10 lat. Pozdrawiam serdecznie z Polski 🇵🇱
I'm in the U.S. and am just now learning how to can in mason jars. This video was so interesting because it flies in the face of what I've been learning, which is that low-acidic foods like meat must be pressured-canned or there would be a risk of botulism. That's what I would be afraid of. But if this method works and has been proven to be safe, that's what matters. May I ask how long you've been canning meat this way and have you encountered botulism at all using this method? Thank you very much.
Hello i just canned 10 glases of beef and 2 glases of pork today. I can since last oktober with a pressure canner (very expensive but it is worthy and it will hold for the next 20 years) i also can chicken, turkeys, salmon the same way. I take immense joy canning and preserve food! Best regards from Austria chrissy
This is AWESOME.... YES ! You Can preserve meat with water bath canning. My grand mother and my mother did tons of meat, chicken, turkey, duck this way and no one ever got sick and died. Great VIDEO... Thanks so much for getting this important info out there.
I have been looking for months for a pressure canner but can't afford one. I'm going to try this tomorrow as it's given me the confidence to trust my own instincts and can like my grandmother's did. Thankyou for sharing these brilliant videos.
Amei os comentários de muitas partes do mundo. Maravilhoso poder ouvir as diversas maneiras e a cultura de cada região do mundo. Obrigada pelos ensinamentos. Preciosos!!
Wow this looks like a great idea for possible coming blackout. I didn't know of this technique and am very curious how long the meat will keep? Can you reuse the store bought jars like the pickle jars for this?
I think if you skip the onion, you can store it for longer. And if you pasterise it in stages by cooling and boiling again you can also extend the storing time. Also a good idea is to store it in a sealed barrow underground. I this way it can last 20 years or longer 🙂
Mi suegro dice que cuando era chico sus papás hacían carnitas de puerco y las guardaban en botes grandes con toda su manteca y ahí las dejaban y sacaban lo que fueran a consumir y las demás las seguían dejando dentro de la manteca y no se les echaban a perder y les duraban mucho tiempo; y la carne de res la hacían bisteces, le ponían sal y otras cosas y la ponían a secar al sol (se le conoce como cecina ) y también así no se hecha a perder, y ahí donde vivía hace mucho calor y en aquel entonces no tenían refrigerador. Y también hacían chorizo y tampoco se les echaba a perder, solo se iba secando en el ambiente pero siempre conservaba su mismo sabor. ¡¡ Excelente video, gracias por enseñarnos estás formas de conservar los alimentos, siempre es bueno saber algo nuevo ya que no sabemos si en un futuro lo tendremos que hacer por necesidad. !!
Thank you so much for making and sharing this video. My grandmother canned pork loin long ago, but I don't think anyone else in the family learned how. Thanks to you, I now have some way to do it, too. Your video has brought back greatly treasured memories. Thank you.
En Mexico lo más comun para conservar la carne es cortarla en filetes muyyyy delgados, después salarla, y por último extenderla en tendederos al sol durante varios días hasta que se seque porque acá en la mayor parte del país hace mucho calor
Fiz com peixe. Comi após um ano guardado em lugar fresco e escuro. Debaixo da pia. Mas certamente que não é só 10 graus. Uns 30 mais ou menos. Estava perfeito.
Некоторые люди жарят мясо и заливают жиром, но я делала не так. Мясо режу в тазу солю, перчу, добавляю лук, чеснок и стоит ночь, выделяет сок, затем раскладываю в банки, также заливаю водой до плечиков и кипячу пол литровые банки 30, 40 минут, литровые один час, час двадцать минут и закатываю и также хорошо хранятся без холодильника, получается тушёнка настоящая домашняя, очень вкусно 😋, лавровый лист обязательно надо добавить
Сколько можно хранить такие банки? Каков максимальный срок? Получается это готовая к употреблению тушёнка или ее нужно доготавливать уже в процессе приготовления блюда?
You can use a pressure canner to can meat it’s really super easy .. I just canned two venison hind quarters two nights ago .. I recommend (if you can get one) the All American canner .. yes it’s pricey but it will last you a life time and it does not use gaskets so no worries about replacing one ..
@@zombiemom5088 This lady is not using a pressure canner and she is still having good results. Her entire canning playlist is remarkable. We can probably get the same jars and lids from Uline, do it this way and prevent all the dramatics here.
@@zombiemom5088 so true on All American pressure canner. My first one and last canner...pricey, yes...but it's all worth it. Btw, I thought for long term canning meat has to be pressure canned to be safe?? I didn't know you can process by boiling it...is it safe??
Isso só funciona em paises com temperatura baixa, no Brasil não e possível, minha avó conservava carne no sítio dela na banha, mas antes a carne era frita ou assada !
Thank you. Please make more video's of meat storage in glass bottles. Not all the countries have American pressure canner pots to do canning at home, so we too need to store meat in glass bottels without any pressure canner pot. Thank you for this video. God bless.
@@JorgeGonzalez-ei6ft .Same way.U take cooked round steak,Heat up,Add your gravy & veggies.The meat is cooked in a pressure canner.All meat,chicken,hamburger,version,buffalo,pork.
Se me ocurre acondicionar un mueble de madera en la despensa de la casa, aislándolo, puede ser con telgopor o haciendo un mueble con doble capa de madera, o vidrio, dejando una capa de aire en medio, o, una conservadora natural bajo tierra 8bien hecha). a un metro de profundidad, por lo general, la temperatura bajo el suelo suele ser de 14°C.
Я несколько лет консервировала мясо индоуток, гусей, кур. Мясо на косточках. Каждый кусочек слегка посыпала солью с молотым перцем (перец можно класть горошком + лавровый лист). Плотно укладывала в банки, накрывала банки крышками и ставила в холодную электродуховку (чтоб не лопнули банки). Включала на 180 град. Примерно на 1,5-2 часа, пока мясо не покроется выделенным соком. Затем вынимала банки и сразу закатывала крышки закаточной машинкой. Хранила в погребе. Не надо бояться пересолить, потом мясо использовать для борщей, супов. Хранится долго, не один год. Камчатка
Finally I found you! Thank you for the good old way to keep food for a long time. I was many times in Russia and loved their garden products, wondering how they did it, now I have found you! Thank you very much. ❤🌻
Mil gracias *para NADIE es un secreto "al menos para los q nos informamos" q vienen tiempos muy difíciles de apagones y demás y esto tan maravilloso nos ayudaría muchísimo* Mil gracias 🇨🇴desde Colombia 🇨🇴 mil gracias*
Aqui no Brasil teria que ser guardada na geladeira, devido a temperatura. Fiquei esperando vc abrir um vidro para mostrar como a carne ficou. Uma pena.
It's one of the methods of sterilization in microbiology. If you want it to be "permanently" sterile like in a can, after complete cooling, reheat as before. During intermediate cooling bacterial spores that often survive the heating "hatch" and become vulnerable regular bacteria . Reheating gets rid of even the very hardy spores.
@@adrianamastrangelo8801 I think you're saying what if you don't have a pressure canner. The six hour boiling time in the video is to compensate for it being water bath canned. If it works and it's safe, use what you have.
Me encanto su receta. Por fin alguien que no pone vinagre o aceite en las conservas sino su grasa natural. Muchísimas gracias desde Tenerife Islas Canarias ESPAÑA.
Ben kıymayı da bu şekilde yapıyorum önceden kavurup içine biraz kuyruk yağı ekliyorum sonra sıcak sıcak kavanozlayıp üzerini battaniyeyle örtüp soğumasını bekliyorum. Oda sıcaklığında 1sene dayanıyor.
Adorei conhecer seu trabalho eu ja sei fazer algumas conservas mais a de carne eu ainda não fiz acompanhando seu video ate me senti com animo de experimentar ~ Obrigado por partilhar seu bons conhecimentos
Б Р А В О !!! МЕЛИСА МИР , это не канал , а затерявшееся среди древних гор сокровище АЛИ БОБЫ !!! Столько всего полезного !!! Это очень благородно , что ВЫ так щедро делитесь полезными вкусными нужными рецептами !!! Сердечно ВАС благодарю и от души желаю наполнения счастливыми энергиями , всех благ ЗЕМЛИ , пусть иполняются все ВАШИ мечты и долго - долго живите в радости и счастье !!!!!!!!!☺☺☺🤗🤗🤗🥰🥰🥰
Very interesting, essentially a water bath for meat - they say don't do it...BUT...the lard covering it steps in to act as a airtight seal, exactly as used in Asia (lard sealed meat in clay pots).
Рецепт хороший и главное не новый, а проверенный годами, только без лука и в духовке! Можно разнообразить! Говядину с почеревиной - ОБАЛДЕТЬ КАК ВКУСНО,! Говядину со свининой в перемешку - Тоже очень вкусно!
I like how she handles the meat respectfully. I get bothered when I see people slap fish or meat around like a dead lifeless body.... ok it is but... handle it respectfully that's nice to see.
Aqui no nordeste temos outra técnica de guardar carne . Coloca sal a põe numa corda lá fora no sol que aqui nunca falta por um dia depois em outra corda nas telhas em cima do fogão de lenha Muito gostoso e não dar esse trabalhão todo..bjs
Buna sunt nou la tine , mi a aparut clipul la recomandate , ingenioasa ideea , o sa incerc si eu asa , toata sustinerea mea , am activat si clopotelul !!
![Megan Thee Stallion - Roc Steady (feat. Flo Milli) [Official Video]](http://i.ytimg.com/vi/HozPPyqW0dY/mqdefault.jpg)
Merci j'ai fait votre recette et c'est délicieux et je vais refaire une série...de France 🇫🇷👍🙏😀
Can you show the preserved food looks like after a couple of months and how you use them?
Super przepis - robię przetwory mięsne bardzo podobnie, ale konserwuję. Pierwszego dnia gotuję 3 godziny, 2 dnia 2 godziny a 3 dnia 1 godzinę. Takie konserwy będą zdatne do spożycia nawet 10 lat. Pozdrawiam serdecznie z Polski 🇵🇱
I'm in the U.S. and am just now learning how to can in mason jars. This video was so interesting because it flies in the face of what I've been learning, which is that low-acidic foods like meat must be pressured-canned or there would be a risk of botulism. That's what I would be afraid of. But if this method works and has been proven to be safe, that's what matters. May I ask how long you've been canning meat this way and have you encountered botulism at all using this method? Thank you very much.
I have said all along on my canning videos, the Russians do it best with simple and inexpensive methods. Great job! Happy to see English subtitles.
Hello i just canned 10 glases of beef and 2 glases of pork today. I can since last oktober with a pressure canner (very expensive but it is worthy and it will hold for the next 20 years) i also can chicken, turkeys, salmon the same way. I take immense joy canning and preserve food! Best regards from Austria chrissy
This is AWESOME.... YES ! You Can preserve meat with water bath canning. My grand mother and my mother did tons of meat, chicken, turkey, duck this way and no one ever got sick and died. Great VIDEO... Thanks so much for getting this important info out there.
I have been looking for months for a pressure canner but can't afford one. I'm going to try this tomorrow as it's given me the confidence to trust my own instincts and can like my grandmother's did. Thankyou for sharing these brilliant videos.
My grand mother did this with canning and preserves. We call it parboiling in the South. A popular technique during the depression.
Amei os comentários de muitas partes do mundo. Maravilhoso poder ouvir as diversas maneiras e a cultura de cada região do mundo. Obrigada pelos ensinamentos. Preciosos!!
Obrigado pelas suas palavras agradáveis!
Interessante!! Gostei😊
Eu conservo a carne lá no frigorifico do supermercado mesmo.( Não comprei mais. Tá muito cara😁).
Спасибо, давно думала о таком рецепте! И вот попался на глаза.
Зато будет "Своя домашняя" тушенка,!👏👍
Wow this looks like a great idea for possible coming blackout. I didn't know of this technique and am very curious how long the meat will keep? Can you reuse the store bought jars like the pickle jars for this?
I think if you skip the onion, you can store it for longer. And if you pasterise it in stages by cooling and boiling again you can also extend the storing time. Also a good idea is to store it in a sealed barrow underground. I this way it can last 20 years or longer 🙂
you mean process it twice?
What type of barrel do you use underground? Metal, food storage bucket?
Mi suegro dice que cuando era chico sus papás hacían carnitas de puerco y las guardaban en botes grandes con toda su manteca y ahí las dejaban y sacaban lo que fueran a consumir y las demás las seguían dejando dentro de la manteca y no se les echaban a perder y les duraban mucho tiempo; y la carne de res la hacían bisteces, le ponían sal y otras cosas y la ponían a secar al sol (se le conoce como cecina ) y también así no se hecha a perder, y ahí donde vivía hace mucho calor y en aquel entonces no tenían refrigerador. Y también hacían chorizo y tampoco se les echaba a perder, solo se iba secando en el ambiente pero siempre conservaba su mismo sabor.
¡¡ Excelente video, gracias por enseñarnos estás formas de conservar los alimentos, siempre es bueno saber algo nuevo ya que no sabemos si en un futuro lo tendremos que hacer por necesidad. !!
Thank you so much for making and sharing this video. My grandmother canned pork loin long ago, but I don't think anyone else in the family learned how. Thanks to you, I now have some way to do it, too. Your video has brought back greatly treasured memories. Thank you.
🥰
😂❤ Buna Melisa sănătate și multe bucurii in familie mulțumesc frumos pentru tot ce faci ești geniala pupici 😘♥️🌺🌹 din Romania
Oh wow! So glad this popped up on my feed. Was wondering how to store meat without expensive products. Thank you!!
En Mexico lo más comun para conservar la carne es cortarla en filetes muyyyy delgados, después salarla, y por último extenderla en tendederos al sol durante varios días hasta que se seque porque acá en la mayor parte del país hace mucho calor
Gracias
In Morocco too
En Brasil también hacemos asi
En algunas regiones de Colombia también, de hecho es famosa la "carne oreada" típica del Depto de Santander.
Vc já abriu algum vidro depois de doze meses, estava perfeita, sem estragar, a carne não fica com gosto ruim?
Gostei da idéia. Vou tentar
Fiz com peixe. Comi após um ano guardado em lugar fresco e escuro. Debaixo da pia. Mas certamente que não é só 10 graus. Uns 30 mais ou menos. Estava perfeito.
Некоторые люди жарят мясо и заливают жиром, но я делала не так. Мясо режу в тазу солю, перчу, добавляю лук, чеснок и стоит ночь, выделяет сок, затем раскладываю в банки, также заливаю водой до плечиков и кипячу пол литровые банки 30, 40 минут, литровые один час, час двадцать минут и закатываю и также хорошо хранятся без холодильника, получается тушёнка настоящая домашняя, очень вкусно 😋, лавровый лист обязательно надо добавить
Спасибо я тоже сделаю на зиму.
А выделенный сок заливаете в банки?
Мясо за час не сварится ,а за пол часа тем более .
Сколько можно хранить такие банки? Каков максимальный срок? Получается это готовая к употреблению тушёнка или ее нужно доготавливать уже в процессе приготовления блюда?
I've canned mushrooms, fruit, vegetables and made jelly but I must try meat this way. Thank you for this video.
We are gonna need to learn how to do this to survive what’s happening!
Yup!!
You can use a pressure canner to can meat it’s really super easy .. I just canned two venison hind quarters two nights ago .. I recommend (if you can get one) the All American canner .. yes it’s pricey but it will last you a life time and it does not use gaskets so no worries about replacing one ..
@@zombiemom5088 I'm in the U.S. and can't afford a presser canner. I'm trying it this way. Happy canning! 😊
@@zombiemom5088 This lady is not using a pressure canner and she is still having good results. Her entire canning playlist is remarkable. We can probably get the same jars and lids from Uline, do it this way and prevent all the dramatics here.
@@zombiemom5088 so true on All American pressure canner. My first one and last canner...pricey, yes...but it's all worth it. Btw, I thought for long term canning meat has to be pressure canned to be safe?? I didn't know you can process by boiling it...is it safe??
Isso só funciona em paises com temperatura baixa, no Brasil não e possível, minha avó conservava carne no sítio dela na banha, mas antes a carne era frita ou assada !
この保存した肉を一ヶ月後、三ヶ月後、半年後に料理している動画も見てみたいです😄😄😄
MUITO OBRIGADO!! Estava procurando há 4 meses por um método de armazenar carne
Класс! Быстро и просто. Самый лучший рецепт тушёнки из всех просмотренных)
🙏❤
Q interessante ! Conserva de carne , nunca tinha visto assim 👏 no Brasil conservamos na banha enlatada ou salgada e seca no sol 😁
このように肉を保存出来ると分かり、大変助かります🙆
冷凍庫も冷蔵庫もスペースに限りが有り困っていました。常温保存法は嬉しい発見でした。🥰
有難うございます💝🙏
Gostei da técnica! Sempre uso carne salgada e seca ao sol, ou então a famosa carne na lata. Brasil, SP.
Merci pour le partage. C'est la première fois que je vois de la viande conservée ainsi. On en fini pas d'apprendre dans cette vie.
I AM 40 Y OLD AND I REMEMBER IT FROM MY GRANDFATHER SINCE 1990 .
WOW AND YOU LEARN IT NOW?
AWESOME🇨🇾🙋♂️🇷🇺
Thank you. Please make more video's of meat storage in glass bottles. Not all the countries have American pressure canner pots to do canning at home, so we too need to store meat in glass bottels without any pressure canner pot. Thank you for this video. God bless.
you`re welcome my darling
You can buy a pressure canner online.
Buy the home canning and preserving books at the bookstore especially the Ball one. Also, check the your local library for such books as well.
@@MelissaMirFOOD can you please show us how you then use the meat to cook/eat.
@@JorgeGonzalez-ei6ft .Same way.U take cooked round steak,Heat up,Add your gravy & veggies.The meat is cooked in a pressure canner.All meat,chicken,hamburger,version,buffalo,pork.
Рецепт хороший,давно забытый,это также тушёнка в домашних условиях,спасибо за воспоминание!!!!!!
Thanks. Wonderful method👍. In case of any disaster in near future this must be very helpful. May god bless you🙏
Очень хороший рецепт👍👍👍🌹🌹🌹💜😗♥️спасибо за добрый совет🌹🌹🌹успехов вам 😗🌹😗
Excelente seu vídeo. Aqui somente na geladeira em razão das temperatura predominantemente alta. Mas valeu a dica. Excelente.Obrigada.
Thank you, I’m going to make this. My grandmother did this. Your recipes are fantastic.
Watching from America love your videos I never thought of using a clean dish cloth inside the pan for canning! Bravo! Smart idea
Thanks❤🥰
Я делал точно также только крышки закрывал потом после выключения очень вкусно получилось ! Спасибо надо попробовать с закрытыми крышками
Amazing! This is how people preserved meat before refrigerators were invented.
Never heard of this technique before but I'm keen to try! How do you know if its gone off? It smells? Mold growing?
I loved little flowers on the table😍
Thank you for sharing with us the Recipe :)⚘💗
This is great! Thank you so much for showing this method! I know a lot of people are looking for methods to put food up.
Muy bueno y practico, pero como lo conservamos en países tropicales donde tenemos una temperatura sobre los 30 °C?
Se me ocurre acondicionar un mueble de madera en la despensa de la casa, aislándolo, puede ser con telgopor o haciendo un mueble con doble capa de madera, o vidrio, dejando una capa de aire en medio, o, una conservadora natural bajo tierra 8bien hecha). a un metro de profundidad, por lo general, la temperatura bajo el suelo suele ser de 14°C.
Muy importante y necesario para cuando nos quedemos sin luz
Bendiciones
Minunată rețeta! Același principiu se folosește si pentru carnea de porc? Mulțumesc!
Я несколько лет консервировала мясо индоуток, гусей, кур. Мясо на косточках. Каждый кусочек слегка посыпала солью с молотым перцем (перец можно класть горошком + лавровый лист). Плотно укладывала в банки, накрывала банки крышками и ставила в холодную электродуховку (чтоб не лопнули банки). Включала на 180 град. Примерно на 1,5-2 часа, пока мясо не покроется выделенным соком. Затем вынимала банки и сразу закатывала крышки закаточной машинкой. Хранила в погребе. Не надо бояться пересолить, потом мясо использовать для борщей, супов. Хранится долго, не один год.
Камчатка
Finally I found you! Thank you for the good old way to keep food for a long time.
I was many times in Russia and loved their garden products, wondering how they did it, now I have found you! Thank you very much. ❤🌻
Welcome to my channel ! Thank you so much!!!
@@MelissaMirFOOD I am looking now to your salad, you are saving me 😊🌹🙋♀️
Obrigado pelas informações foram muito úteis Deus abençoe sempre você e toda sua família amém 🙏🙏🙏
🙏❤🥰
Muito legal!👍
Lembrei do meu bisavô, guardava carne suína numa lata com a banha.
Çocukluğumuzda annalerimizin yaptığı konserveler gibi aynı mantıkla eti yapmış 👍🏽🤔😊
Una sorpresa y una gran ayuda en la cocina felicidades
Həqiqətən ləzzətli olur
Hazırlamağa dəyər bu yeməyi. Nuş canla yeyin gözəlim
Mil gracias *para NADIE es un secreto "al menos para los q nos informamos" q vienen tiempos muy difíciles de apagones y demás y esto tan maravilloso nos ayudaría muchísimo* Mil gracias 🇨🇴desde Colombia 🇨🇴 mil gracias*
Aqui no Brasil teria que ser guardada na geladeira, devido a temperatura.
Fiquei esperando vc abrir um vidro para mostrar como a carne ficou. Uma pena.
I'm doing this right now.got 30 min left on this batch. Ain't a starving this winter.
I've never seen meat processed without a pressure cooker. Interesting
It's one of the methods of sterilization in microbiology. If you want it to be "permanently" sterile like in a can, after complete cooling, reheat as before. During intermediate cooling bacterial spores that often survive the heating "hatch" and become vulnerable regular bacteria . Reheating gets rid of even the very hardy spores.
Aqui no Brasil, as temperaturas na maior parte do ano, estão entre 25°C e 35°C. Logo, a conservação ideal para as carnes é o freezer.
This is amazing. I've never canned before. Afraid to do so. But I would love to try. You make it look so simple.
Pressure canning is the safest way to can meats.
@@brayz4boyz976 hasta lo que vi i lei en autoclave no en olla a presion comun
@@adrianamastrangelo8801 I think you're saying what if you don't have a pressure canner. The six hour boiling time in the video is to compensate for it being water bath canned. If it works and it's safe, use what you have.
Gracias por su trabajo simple y fácil de entender
Ce ma bucur ca v-am descoperit! Aveti retete interesante. Multumim si pentru acest video! 🤗😊
Muchas gracias.
Felicitaciones.
Un fuerte abraso , desde Bogotá (Colombia )
🙏🥰
Me encanto su receta. Por fin alguien que no pone vinagre o aceite en las conservas sino su grasa natural. Muchísimas gracias desde Tenerife Islas Canarias ESPAÑA.
❤❤❤🥰
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Ben kıymayı da bu şekilde yapıyorum önceden kavurup içine biraz kuyruk yağı ekliyorum sonra sıcak sıcak kavanozlayıp üzerini battaniyeyle örtüp soğumasını bekliyorum. Oda sıcaklığında 1sene dayanıyor.
Здоровье вашим Рукам .Привет из Одессы от Хадиджи и Севды
Awesome 👍
Great way of preserving the
Meat 👌👌
Fabulous Sharing 🌸🌸🌸
Superb Video 👍👍
Stay Blessed Forever 🌼
You are the good channel I’ve been looking for! Can’t wait to see all your recipes 😃
Adorei conhecer seu trabalho eu ja sei fazer algumas conservas mais a de carne eu ainda não fiz acompanhando seu video ate me senti com animo de experimentar ~
Obrigado por partilhar seu bons conhecimentos
Super Melissa, Gracias por tus videos!. Un saludo desde Tenerife, España!.
❤❤❤
Шикарная тушёнка получилась!!💎👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Olá estou aprendendo bastante com seus vídeos parabéns, sou do Brasil estado de São Paulo.
Б Р А В О !!! МЕЛИСА МИР , это не канал , а затерявшееся среди древних гор сокровище АЛИ БОБЫ !!! Столько всего полезного !!! Это очень благородно , что ВЫ так щедро делитесь полезными вкусными нужными рецептами !!! Сердечно ВАС благодарю и от души желаю наполнения счастливыми энергиями , всех благ ЗЕМЛИ , пусть иполняются все ВАШИ мечты и долго - долго живите в радости и счастье !!!!!!!!!☺☺☺🤗🤗🤗🥰🥰🥰
😍😍😍Tengo tantas ganas de ver dónde guardas tus vasos de cristal!!!! 😍😍😍😍🇪🇸
That was so easy. Thank you
Gracias por su video y compartir su conocimiento, bendiciones desde Venezuela.
Brilliant idea. Back to the basics. ❤️
What cut of beef are you using? Great video. Thanks!😘❤️🙏🏾
Muy buena idea para las personas que viven en lugares fríos, yo no puedo ya que el clima en donde vivo es extremadamente calurosos.
Y si se entierra? Yo no sé pero creo que hay una forma de conservación así.
Cok sicak mi?
Yasadigin yerde buzdolabi yok mu? Varsa, icine koymayi dene
Gracias por compartir esa alternativa de conservar la carne por un año.felicidades. desde Ecuador.
Это качественная тушёнка, спс. Лайк👏
Very interesting, essentially a water bath for meat - they say don't do it...BUT...the lard covering it steps in to act as a airtight seal, exactly as used in Asia (lard sealed meat in clay pots).
Sencillamente Espectacular y novedoso !!!
Gracias 👏👏👏🤝🙋🏻♀️
Novedoso?
La conservación de alimentos existe desde antes de la electricidad.
Y la sal era el oro de la antigüedad. ¿Por qué sería?
Seus ensinamentos são maravilhosos 👏👏👏👏
Wow, me parece fabulosa está receta. Felicidades 🎉.
Saludos desde Tuxtla Gutiérrez, Chiapas. México.
🙏🥰🥰
I had seen this before but they used garlic not onion, thank you for sharing :)
Really delicious recipe. Looks beautiful. Congratulations ➡️➡️👍
I just love that!! How beautifully resourceful 💙 and providing healthy nutrition you know that is beneficial!
Very interesting, will definitely do this. Thank you for that information..
Mmmmm looks good, thank you. Gonna do it with brisket.
God bless.
Əllərinizə sağlıq 👍👍
Bundan hazırlamışdım amma soğan əlavə etməmişdim. Sizin resept daha dadlı görünür
🙏🥰😘
Рецепт хороший и главное не новый, а проверенный годами, только без лука и в духовке!
Можно разнообразить!
Говядину с почеревиной - ОБАЛДЕТЬ КАК ВКУСНО,!
Говядину со свининой в перемешку -
Тоже очень вкусно!
I like how she handles the meat respectfully. I get bothered when I see people slap fish or meat around like a dead lifeless body.... ok it is but... handle it respectfully that's nice to see.
Gracias por el vídeo , no tenía idea de que se podía hacer saludos desde Colombia👏🙏
EXELENTE QUE MARAVILLA .AHORA SE COMO GUARDAR LA CARNE .VIENEN TIEMPOS EXTREMOS .MUCHAS GRACIAS Y UN ABRAZO DESDE COPIAPO,ATACAMA,CHILE.
Muchas gracias por compartir.
Saludos desde la Ciudad de Mexico.
Aqui no nordeste temos outra técnica de guardar carne .
Coloca sal a põe numa corda lá fora no sol que aqui nunca falta por um dia depois em outra corda nas telhas em cima do fogão de lenha
Muito gostoso e não dar esse trabalhão todo..bjs
Verdade, muito saboroso 👍
É verdade
😂❤ mulțumesc frumos scumpă doamnă sa fii sănătoasă și binecuvintata pupici 😘♥️ din Romania orașul Birlad felicitări
Buna sunt nou la tine , mi a aparut clipul la recomandate , ingenioasa ideea , o sa incerc si eu asa , toata sustinerea mea , am activat si clopotelul !!