I am watching from the USA. I am in a state called Kentucky. My mother is from our Eastern Kentucky Mountains. A small village called Booneville KY. When she was a little girl, the only food that was available was the food that her family raised and stored for the seasons. I learned how to preserve food just like you. I love everything about cooking. I don't even mind the clean up. I enjoy your recipes.
That's awesome man! I want to do this as well. The way things are right now, it's a great time to learn and practice this method of meat preservation. Especially since I'm on the carnivore diet.
Northern Nevada, US here. I do a lot of canning - meat, veggies, fruit, everything. This recipe looks like water bath canning. I’m going to try this recipe just for the taste! Thanks very much. The old ways are coming back and it’s a good thing. We all need to know how to take care of ourselves and our families.
@@obsidianjane4413 Why is this not canning? It is canning potted meat. Canning uses a lid to create a seal. Potting uses lard to create a seal. This does both. I think it is both but ultimately it is canned under a sealed lid after pasteurization.
@@goodcitizen3780 Because canning and potting are two separate things. If she were canning, this would be a fail because she leaves gunk on the neck of the jar and those are not home canning lids. The only reason why this is not (completely) unsafe is because she pots them with a layer of fat.
Watching from Denver, Colorado, USA. Great video. I just bought a ridiculous number of jars to preserve elk meat. I've used a freezer for years, but with the state of the world, I don't want to rely entirely on electricity.
Howdy from Louisburg Kansas USA. It's not the people that have problems with each other, It's all the dam leaders. A hand full of men who control whether we live in peace or die in War. Having typed that. I wouuld like to say thank you for your time to make this video. God bless you for sharing this with the world. Very nice method, I will give it a go. We used to only canned vegetables from our garden. We never canned meat. Thanks again !!!
Great grandma was doing this, over 100 years ago! She also said "every ailment and disease is caused from the gut. Constipation causes more illnesses than any germ ever will" She was right about EVERYTHING!!! She and her family lived thru the Spanish flu, And they traveled across the country in a covered wagon , in a wagon train. She was born in 1875. Had her last baby, while picking cotton, in the field, in 1925. She had her, cleaned herself and baby up, put the baby in her apron and went back to picking cotton !!!! Amazing woman. On Fridays, She would cook a big, fried chicken dinner with all the fixings. She would set it all on the table and cover it with a cloth tablecloth. She never refrigerated that meal. All of us kids running in and out, she said it was silly to put it up. We ate thru the weekend, from that table. Being sure to keep everything covered back up. She said "it's not temperature, it's insects that land on your food that contaminate it". About 2 years ago, there was a big news story about temperature versus insects, making people sick with food poisoning. It was INSECTS. She was right about everything. We never got sick from eating what she cooked. She was an amazing and super smart woman. She never used harsh chemicals on floors or bathtubs, she always used fresh lemon juice, or vinegar, with a little baking soda. Made everything squeaky clean and sparkling. She died from old age at 107 years old. 1982. She said she was ready to meet the Good Lord, went to bed and told everybody where she was going. The next morning, she was gone.
Oh what an amazing story gave me goosebumps you know your beautiful great grandma is in Heaven with our Father awaiting you all, much much love, what a wonderful true story, may Our Lord bless you all, thank you for sharing your amazing Grandma🙏❤️🙏
Sounds like we had the same grandma, I remember being under 10 in the 80's filling a glass of raw milk from a used glass gallon maynase jar. I'm learning now, how unessery a refrigerator is, it's nice to have but way over used.
Hi! I'm from the interior of São Paulo Brazil! Seeing this technique reminded me of my childhood! My grandmother used to love pork and put it in large cans in the pig's own fat to preserve...Congratulations for the video and thank you for the wisdom you give us...God bless!
Thank you for sharing that. It is so important that we share the processes that our grandparents used.... We need to preserve this knowledge. Our future generations just may need this knowledge more than they think they do. Your recipe looked delicious! I can't wait to make this! Thank you All the best to you & yours Ann
@@annfarmer9704 That is so true. This knowledge is treasure and needs to be treated as such. I'm so grateful to all those sharing freely for those of us who are ready to listen. 🙏
I am watching from the Czech republic. As teenagers, we took the same bottles with meat on Holiday under the tend in Croatia!My friend's mama prepare this meal for us. You have a lot excellent inventions. Thank you very much. Marie
@@lilmaogaming What a f@cking idiotic question. Did your parents not give you the attention you craved as a child for you to be seeking negative attention from the public. What a douche.
Всем привет. Отличный рецепт домашней тушонки. Так делают в Украине, России и других государствах пост-СССР. Используют любое мясо. Получается очень вкусно. Танюша, спасибо вам за рецепт.
Nekad davno, davno, su naši stari, držali pečeno meso u svinjskoj masti u velikim kacama, tj posudama, jer nije bilo frižidera! Veliki pozdrav tebi i tvojoj obitelji iz Hrvatske 🥰❤
O da, pa i dan danas se u Zagorju, Međimurju i Sloveniji priprema i čuva meso konzervirano u masti na sličan način. Slovenci i Zagorci to zovu zaseka, Međimurci meso z tiblice. I mi u Slavoniji na selu radimo slično, moja mama je često zimi pravila nareske iz masti uz dinstani kiseli kupus i krumpir na razne načine, sve zaliveno rastopljenom masti iz te kace. Jaoo, sad mi je to zamirišalo :-)
My great grandmother did something similar as she grew up without refrigeration. She also fermented a lot of vegetables and never refrigerated any of it. It would stay fresh for a few years. In fact when she died we cleaned out the basement and found her jarred food it was all dusty and no one would touch it as we had no clue how old it was, but I took it home and within 6 months I had eaten it all! It was all fresh and delicious, no botchulism. And I'm sure it was about 3 years old as she had been too sick to can anything for a few years, growing up her canning food was my favorite food so I was not gonna pass up one more opportunity to connect with her😢
Nice! I ferment a lot myself (sour kraut, kombucha, kefir, yogurt) and have pressure cooked a lot of deer bones. While some may find fault with a water boiling canning method (when not pressurized) because it doesn't kill botulism spores, this method is excellent to know about because in fact even If botulism developes, you can destroy the toxin by cooking, as long as you know to so that when you open the jars (just in case). Not all food born toxins are destroyed by cooking, but the fat on top here is superb in terms of sealing out the nasty's. As long as a mild seal remains on the jar lid, the fat itself usually won't mold or go rancid. I might leave less air space than this shows to have less oxygen react with the fat, but it is likely a minor issue. Great stuff, this old tradition!
Canned and preserved foods, if sterilised and stored properly can easily last for years and years. I don't have a pantry, cause I'd love to do some preserving myself. I do a lot of fermenting in small batches though.
You took a chance, but what an incredible gift you gave yourself. On top of that, you made sure her efforts didn't go to waste. This is such a beautiful story.
We used this method to preserve deer we harvest. It makes the best venison I’ve ever tried. We just used broth to cover the meat not lard. But lard would make the venison much richer. Thanks for sharing your recipe!
If you are canning with jars that isn't the same as "potting" meat. In potting, you don't even need the lid, the fat is the "lid". The top just keeps dirt and ick out.
Help. Can someone explain how this works technically? So when the jars cool after 20 min after cooking the fat, does the fat solidifying create the seal? Is it the seal that protects the food from spoiling or the fat? Or both? Or does this technique create the seal? Does fat spoil less? And how do you store the fat so it doesnt go bad?
@@thesauce7783 Fat is hydrophobic. Impermeable to water. Bacteria and mold require water to do their thing. So they can't penetrate very deeply into a fat layer (if its not badly contaminated with food particles etc) to get at the food underneath. This is kind of "belt and suspenders" the lid keeps a seal, and the fat layer creates a barrier to contamination.
@@thesauce7783 From my understanding when using lard or tallow, it is it in itself that protects the meat and keeps it from spoiling. So in this case it seems two fold.
Sećam se divnog ukusa mesa koje je moja baba čuvala u salamuri. Hvala, Tanjuška, što nam ne dozvoljaš svojim receptima da zaboravimo ta lepa vremena. ♥️
@@dragananovakovic4153 Pozdrav i Vama, moji baba i deda su to radili tako što su sekli meso na odgovarajuće komade i onda ređali u tegle. Red mesa, pa so, pa malo masti, pa onda meso i tako dok se napuni tegla. Odozgo se dobro premaže mašću da ne ulazi vazduh i dobro zatvori tegla. Ja znam za ovaj način, možda neko zna neki drugi.
Wow, I never knew how to do that and it's such a shame we have lost the basics of life. Thank you and I will be watching for more life lessons. Bless you from the UK 🇬🇧
Here in America we have been led to believe that we "need" many things...that we do not need.....Most Everything in America has been created for $$$ Monetary Gain/Greed.....Not to actually help people.....Refrigerators, Air Conditioners, Toilets inside the house..........Come on man.
Thank you for sharing this! I think the older methods of preserving our foods is becoming a lost art here in America, but I have always believed in being prepared for any eventuality. I'm always looking out for survival techniques and tips, and this helps a lot!
@@JP-xb3wc I doubt it. Olive oil wouldn't solidify. Also, keep in mind the war against fat is horrible. Fat like in Crisco is better for you than, say, margarine. If that's the reason you don't want to use animal fat, you can set your mind at ease about it.
Украина- Германия, низкий поклон вам и вашей бабушке за старинный проверенный рецепт, в современных реалиях эти рецепты и навыки необходимы простым людям для выживания. Здоровья вам, Штуттгарт
Hello from NE Tennessee USA! So happy and proud to see someone else who still uses lard in canning. Very good info . Thank You so much! My grandmother always used lard as well as saving all bacon grease for spreading on her toast.
Hey Boston! Me too! We r so uptight in the States w our food preservation. The methods we use r so new and we have lost the old ways of food preservation! God bless
@@emten7943 Hahaha!!! I just made a comment that the "USDA says" folks would really be triggered by this video!!! However...I'm 65 and my maternal grandfather kept a smokehouse with hams and all sorts of meat hanging from the rafters and I have strong memories that my grandmother preserved meat this way in the video. As far as health, I'm 65, and just had bunch of lab work done. My A1c is 4.1, my total cholesterol is 158, and every other marker is absolutely perfect...except my Vitamin D w-a-s low as well as magnesium...and I'm taking vitamin supplements for that. No other meds. I barely wear glasses meaning I read with no glasses, and wear glasses only at night for distance vision. Not bad for a 65 year old!!!
I came across your videos by accident but now I'm hooked on them. I am american but have been living in the Netherlands for 11 years. I love learning different cultures of cooking. . Please continue making videos.
Greenwood, Indiana, USA: Thank you for making this video. I think it's important for all of us to learn these type of skills in case we need to use them. We've become so dependent on technology that many of the skills our grandparents needed to survive have been forgotten. We should all know how to can & preserve food to get us through harsh times.
Спасибо!!!)Я из России, Рецепт Супер!!!)Наши бабушки солили мясо в банки под закатку крышками,а потом вымачивали и готовили!)Грибы жарили и под сталей,под крышку,выжарки из сала,кусочки тоже в банки к картошке), и другое)...А этот рецепт готового блюда!!!) Классно,Удачи автору)))!Лайк с меня и подписка!!!!)
I'm 64 year old, and my grandma taught me the same thing. And I taught my daughter who is 46 year old, and between both of us, she taught her daughter, my granddaughter, how to do things for herself. Cook, can, and sew, and take care of herself when money got scares.
I'm in Roanoke, Virginia, USA. I agree. It's so wonderful to see and learn from each other all around the world. These old traditions are priceless. Let's keep learning from one another. 🦋🌻
These are the things our kids should be taught in school. My daughter’s geometry class won’t give her any lifelong lessons to help her survive and succeed. Thank you for sharing this - Illinois 🇺🇸
@@TheOriginalFSword Yeah I fail to see how anyone could think this should be taught in geometry. It wouldn't have sounded so stupid if she'd said, "Why don't they bring back Home Ec and teach lessons like this?" However, even then, I'm going to counter with: It's not the school's job to teach our kid's survival skills. It's the schools job to teach the kids Geometry, which absolutely has a real world function in life. It's more telling that she thinks lessons like this should be taught by the school and not by HER. Stop shirking your parental skills onto the school and do it yourself. I teach my daughter how to hunt, how to prep and can vegetables for the year, etc. Should I ask the school to teach her how to hunt, too? No, that's absurd, because it's my job. Let's look at it more practically: Schools don't even teach kids how how our government works, 3 branches of government, or how to balance a checkbook like they did 20-30 years ago. They want your kids ignorant so they're reliant on the government. That's why it's important to not be a crap parent and do the job yourself or we end up with the idiot generations that we see in the teens-early 30s now.
@@Swearengen1980 Who said anything about teaching this stuff during... geometry? Obviously, it's completely irrelevant. Nevertheless, it would be useful to have relevant lessons, where such things would be taught (and years ago... there were). Also, why do conclude something like that would mean that school should replace parents? Does something taught in school automatically escape parental responsibility? School is a great guide and a place to learn (or should be) but it's the parents that shape a child's character. Naturally, there are things mainly taught by the family and others by the teacher. It doesn't mean that they can't blend and fill each other. And in any case, I fail to understand how teaching some life lessons in school automatically means that I believe parents don't want to get involved and shrink their parental skill. For some it might (don't know, I'm not one of them), not for everyone though.
Thank you so much for teaching these techniques, I have the feeling that we will need it in he future. People have become much too dependent, when economy crashes they won't even know how to bake an egg, let alone preserve food and think long term. Greetings from Belgium.
That is awesome. I live in a town called Deltona in the state of Florida. I am just getting into canning and I love to see the preservation practices that all people from around the world have used for a long time. I wish I had my grandmother teach me the way they used to do it in the old days.
Thank You!! I know my Mom canned meats when we lived on the ranch. I was so little when they moved into town, and had electricity, that I cannot remember much of what and how Mom did things. (My Dad was born in 1887, Mom in 1903, I in 1940.) Watched this from south central Idaho USA in 2022.
Always trust grandma, grandma was preparing food long before fast food or modern preservatives! Grandma always cooked with love as her secret ingredient!
Unless grandma is over 145-200 years old. No she wasn't... There really is no reason too use these methods and risk killing yourself and family with botch toxin. Just because it worked doesn't mean it worked all the time or better.
My grandma eats moldy bread because she says if you toast it it’s fine 😵💫 I know she grew up poor but grandma we have enough bread now! And also a fridge 😂
@@antonialoos546 Grandma survived The Great Depression, lost her husband (grandpa) in WWII, raised five kids while living in poverty, was taken advantage of by Jehovah Witnesses claiming they would help her, to the tune of$30,000 in jewelry and cash causing the poverty! Grandma learned to eat things, we might not think so savory because she had to! RIP Grandma, some people just don't get it!
From South America Colombia, thank you so much for this video. The meat looks so tasty and a great way to have some in the times of need. God bless you and thank you again.
Fantastic. A skill that should all people should know. It should be taught in high school first year, as well as how to prepare the dried additives spices. From Eastern Canada 🇨🇦
Oh no lets fill that time with learning alebra or learning about some drunk "poet" from the 1600s because knowing that would keep you from starving right?
Hello from Vancouver, B.C., Canada! I'm a first generation Canadian; born and raised in Canada. My parents immigrated from Greece. When our family went to Greece for holidays my grandmother cooked for us in the traditional old fashioned way in the village. Outdoor wood burning oven, fresh farm eggs, goat's milk feta and the works! My grandparents made and grew everything organically. The tastiest of foods and the healthiest way to live. The traditional ways are simply the best!
Fantastic job! I am from the US and as a child I would help my parents can meat and vegetables for winter. Now days I mostly just smoke and can fish to keep the tradition alive. These are the type of videos young people should be watching today. Thank you so much. 🙏
Why should young people watch this? It's interesting and used to be useful (or still is in places where you have actual space to live in) but for young people in tiny living spaces? Not so much. I dunno where you live, maybe 20 year olds own huge farm houses with 60 square feet of cold storage? They sure don't where I'm at.
Think about the story of the ant and the hare.... You can put out all the tips and ideas you can think of and many like a poster on here will just complain and find excuses as to why they "can't" whatever the situation is.. I think it's great people keep doing things they learned as children, peace of mind and staying one or two steps ahead.. I have thought about canning leftover meals into jars as well as freezing in the air free bags. I also dehydrate fruit or veggies going soft before they go bad. ( Grind into a seasoning)
@@akschmidt2085 really man. You have brain rotting shit tier garbage like "She Hulk" on TV and you're complaining that people are watching this? Please touch grass lol
@@mariap.thisislife8735 я люблю таких людей, как вы! Это здорово, потому что я тоже думаю как и вы! И так же поступаю! Я из России 👋 спасибо за ваш позитив 🤝🥰
Hrvatska, hvala na receptu, u ovim danima koji nam dolaze mozda ce nam i trebati. Vracamo se u srednji vijek, ocito je problem ljudske nostalgije. Smijemo se da ne placem. Sretno i hvala
Your video let me feel connected to my late grandmother, who was born in Hungary and grew up in Austria until WW2. She never spoke much English but showed me a love and respect for food. Thank you for this! Simon, Sydney Australia
Thank you ma'am for spreading your knowledge! This video just came up in my recommended from the algorithm and I'm glad it did! I've been working on for the last two years, on how to try to be more self-sufficient, and since then been gardening and growing my own fruits and vegetables, among other things to be prepared in case another pandemic or worse happens, and canning and pickling/other forms of food preservation have been things I've been learning, but I didn't know meat could be preserved like this at all, so thank you again. Best hopes and wishes to you from West Texas :) 🤠 🇺🇲 🤝 🇷🇸 ✌🏻🤟🏻
Howdy neighbor. Las Cruces, New Mexico here... I don't eat pork and would like to substitute the pork fat with beef fat. Is this o.k.? Stay warm and safe out there. ✌️😁🎭🙏
I’m in America in the state of Texas. I love that you we’re able to keep your grandmother’s long storage recipe for the meat. Thank you for sharing this much needed information. I will definitely try this meat storage recipe out. You are a wonderful person. 🙏🏼❤️👍
I'm also in Texas...and this is bringing back memories for me. I think my grandmother preserved meat this way. I know my grandfather kept a smokehouse to preserve hams and large cuts of meat.
@@shirleylampkin1037 We call it lard here in the USA. You can either contact your butcher and ask them to get some leaf fat or pork trimmings and render it down in your crockpot yourself...or you can get some in the baking aisle at your supermarket.
Señora Tanya gracias por compartir esta maravillosa receta! Importante saber esta tecnología de nuestros abuelos para estar preparados en la época actual. Saludos desde Puebla México. 🇲🇽💖👏🏾
South Texas and I was raised in Ohio back in the eastern hills where we did the same thing only we did white sucker fish, deer, hog, squirrel, rabbit, sausages, and beef. We lined out basement shelves with this, canned vegetables, and fruit. Good to see others still doing this.
From here in America! Columbia city Indiana! Thank you for sharing this important life altering and saving method to storing food! We in the west need to get in touch with our roots and be more like you! Thank you and your ancestors! Bless You!
We have added the bags that take air out of the bags, we are using it for dry food and things that can go into the freezer. Also freeze leftovers in the pouches and label. Can't depend on just freezing food anytime as power can get knocked out for any reason... Have a good week! Greetings from Augusta Georgia ❤️🇺🇸💫
Using fat as an airlock for meat preservation is pretty cool stuff. I enjoy making preserved foods so this recipe with some tweaks will come in handy. I feel that it could do well with Mexican spices, seeing that lard is very prominent in Mexican cuisine. By the way, the Townsends youtube channel has a video on a similar recipe from the 18th century for potted meat meant for preservation. Pretty nifty for a time period with no commonplace refrigeration.
@James Cheddar Maravilha, mas e se der uma chuvarada, encher o rio??? Meu alimento vai junto rsrs Ainda prefiro sobre pressão, tonéis de gordura ( no caso gordura de porco) e defumados. Mas valeu, mais uma dica. Gratidão.
My grandmother had a farm and a smokehouse where they used to keep the fire going and smoke the meat as a way to preserve it. In addition to canning, she also preserved some of their meats this way with the fat from animals. Thank you for the video! North Carolina, USA.
My maternal grandfather kept a smokehouse and had hams and all sorts of meats hanging from the rafters...in Louisiana. I think my grandmother kept some meats preserved this way. (Golly...the indoctrinated "the USDA says" folks would really be triggered by this video....however...I've lived to be 65 with an A1C of 4.1 and total cholesterol of 158, with every other blood marker in the ideal spot, so it can't be all that bad, right???)
@@joannathesinger770 Smoking the meat and hanging it on the ropes is how we do it in Himalayas. Once moisture gets out, it's life is prolonged for quite a few months. It tastes even better than the fresh meat .
In the Appalachian Mountains of the southern US, that method is similar to what my great grandparents would have used for preserving meat. We have much in common; thank you for the excellent lesson!
Thank you so much! My grampa used to ferment kraut in a huge, beautiful crock when I was a young girl. He canned kraut, pickles and other vegetables. It was delicious. My gramma on my mom's side, used to make preserves (peach was my favorite), she also pickled peppers, okra, spinach and poke (a green she'd forage-she was the daughter of a Cherokee Indian and a poor share cropper-so she definitely could forage! 😋) we'd sit around and pop string beans before my mom would have us help her can some, too! Those are some of my fondest memories of them. While I watched the news tonight, I was thinking that I needed to can some more stuff to get ready for the crazy winter we're getting. This couldnot have came at a better time!! My next grocery trip, I'm buying some meat for this...and possibly a generator. (I turned on the furnace tonight, It's the middle of October and too early for the 29° it'll be in the morning! 😳🤯 Lol, oh well, thank you from Evansville, Indiana USA
I’m from Valparaiso area in indiana I’m just curious is poke that weed we have growing around here that has the red vine with like the black berries growing on with big green leaves and if I thought that stuff was poisonous????
@@dylancrosslin6496 It is. That said, there are other uses for it than eating, it can be used to make pultices. The other thing is some stuff is poisonous unless prepared veeeeeerrrry carefully. Bamboo shoots for instance you NEVER eat raw, if you don't steam and boil it you gonna die (perhaps not immediately but it has literally got stuff similar to cyanide in it), but after cooking thoroughly they are delicious and safe. Some plants needs multiple soaks to be safe to eat, depending on what it is. (Honestly humans of the past were very adventurous, to put it nicely, and sometimes found a way to eat even extremely toxic stuff)
Hello from Virginia USA! I have been canning meats with a pressure canner for decades, and this is the first time I've ever seen this! Amazing! The pressure canner makes the meat fall apart, but your texture looks BEAUTIFUL! slices up nicely. Good work, thank you for sharing❤️
Hello from Hudson Florida USA. Grew up watching my Grandmother cook and can all kinds of foods. This is great to know how to do. Thank you for your videos.
Dobrý,veľmi rada pozerám Vaše video máte fantastické nápady ,niektoré som už aj vyskúšala ďakujem a teším sa na ďalšie videá nech sa Vám dari Klára zo Slovakia
Hi from Glasgow Scotland UK it's great to see traditional methods still being practiced. This crazy modern world has forgotten many important skills that we might well need one day!
Just up the A9 from you in Perthshire. Been learning canning, fermentation and preserving everything I can for winter. Looking forward to trying this recipe.
I saw a video on RUclips on how to safely prepare poke salad and another on how to make flour and cook with acorns. This has been done on 3 continents according to the videos for hundreds of years.
This is how most farmers preserved their meet before refrigeration. The hogs they used to raise were lard hogs, they were bred for high fat to meat ratio just for this. Thanks from Mystic Kentucky.
I grew up on a hog farm my dad had over 500 hogs at one time and bred them and showed them for 4H FFA And they were never throughout my life bread for a higher fat content always for leaner meat. Nowadays it may be different but I’m 57 and he’s 85 now and it was never the way you’re saying. We are Portuguese in the United States California.
@@elizabethrocha350 Refrigerator/freezer came out 100 years ago roughly, so by the time your dad got Into it, I imagine they started moving away from it.
@@elizabethrocha350 Gloucestershire, Large Black, Mangalista, American Guinea Hogs, Mulefoot are several of the lard hogs that used to be popular for their fat. Even through WWII, hogs fat was used for explosive production. Vegetable oil was used for consumers as hogs lard went to the war effort. After the war the vegetable oil producers convinced the consumer it was healthier than lard and with the advent of synthetic nitroglycerin post war, the need for lard hogs greatly diminished.
Watching from the Philippines. Did not post a comment the first time I watched it, had to comeback for my comment. But having tried it, I can now say that your recipe is one of the best tasting meat preserves I've tasted. Thank you so much for sharing this wonderful knowledge of meat preservation. May God bless you with even better health and more knowledge to share with us.
Thank you, Tanya. The old ways may be coming back! With potential power outages looming it is good to know how things were done before we all became so reliant on refrigeration, etc. I am watching from Ogden, Utah, U.S.A.
Watching from Tidewater, Virginia. (East Coast). The Indians taught us how to salt cure meat such as pork and fish, (salted herrings), but Tanya's and her Grandmother's Pork meat is a much better idea with using Jars, instead of wooden Barrels for the Fish and like a 1/2 Cellar hole/pit in the ground with a 2-3' feet tall Shed on top for salted Hams, or a Smokehouse. Tanya's way is very efficient, easy and a great way to have a meal or 2 ready or on standby, if there is no power, or to build one's Pantry. Thank you Tanya!! The pork looks delicious!!
Thank you, another great method. They're saying we're heading for very cold temps and food shortages already on the horizon. I'm going to try all methods you have shown, so necessary and vital to know this important info nowadays with what is coming. Better to be prepared than relying on shops that can empty quickly!
Thank you so much! I’m from Phoenix located in Arizona in the southwest of the United States. My family is from the north (Idaho, Montana) area. This family knowledge of basic survival has been lost to me and since I’ve subscribed to your page I’ve learned how my family survived. So thank you so much! I’m going to start practicing what you have taught me. Please keep teaching us! ❤
I live in San Ramon California. I really like the recipe and will try it. My father taught me how to make Prosciutto and other dry cured meats as well as wine and cooking. All of my grandparents were from Croatia 🇭🇷 . I respect and keep our family traditions going. Thank you for taking the time to make this video. Živjeli 🍷!!
Таня, это потрясающе! Спасибо за прекрасный лайфхак! Очень здорово иметь готовое мясо круглый год, особенно когда нет времени или очень устала, чтобы приготовить ужин!))) Огромная благодарность за то, что делитесь такими замечательными рецептами Вашей семьи! Вдохновения Вам для приготовления чудесных блюд для Вашей семьи и друзей ❣️
I live in Florida. My husband is from Budapest. No one in his family cans. I grew up with canning. Your videos are really helping me figure out good ways to can some of his favorite Hungarian recipes! It’s also interesting to see how other cultures preserve food.
I am watching from the USA. I am in a state called Kentucky. My mother is from our Eastern Kentucky Mountains. A small village called Booneville KY. When she was a little girl, the only food that was available was the food that her family raised and stored for the seasons. I learned how to preserve food just like you. I love everything about cooking. I don't even mind the clean up. I enjoy your recipes.
That's awesome man! I want to do this as well. The way things are right now, it's a great time to learn and practice this method of meat preservation. Especially since I'm on the carnivore diet.
Упраина Николаев,Спасибо все нравится
I did not expect the top comment to be from a fellow Kentucky fella lol
What is the lard substitute for preserving beef?
I don’t eat pork.
@@rza221 Tallow
Northern Nevada, US here.
I do a lot of canning - meat, veggies, fruit, everything. This recipe looks like water bath canning. I’m going to try this recipe just for the taste! Thanks very much. The old ways are coming back and it’s a good thing. We all need to know how to take care of ourselves and our families.
Its potting, not canning.
@@obsidianjane4413 Who Cares?? You type of people are SO Sensitive. Grow-Up!!
@@obsidianjane4413 I didn't know what it was called but that word, potting, reminds me of what my Ukranian Grandmother would call it. Thanks!
@@obsidianjane4413
Why is this not canning?
It is canning potted meat.
Canning uses a lid to create a seal.
Potting uses lard to create a seal.
This does both.
I think it is both but ultimately it is canned under a sealed lid after pasteurization.
@@goodcitizen3780 Because canning and potting are two separate things.
If she were canning, this would be a fail because she leaves gunk on the neck of the jar and those are not home canning lids. The only reason why this is not (completely) unsafe is because she pots them with a layer of fat.
Watching from Denver, Colorado, USA. Great video. I just bought a ridiculous number of jars to preserve elk meat. I've used a freezer for years, but with the state of the world, I don't want to rely entirely on electricity.
Howdy from Louisburg Kansas USA. It's not the people that have problems with each other, It's all the dam leaders. A hand full of men who control whether we live in peace or die in War. Having typed that. I wouuld like to say thank you for your time to make this video. God bless you for sharing this with the world. Very nice method, I will give it a go. We used to only canned vegetables from our garden. We never canned meat. Thanks again !!!
I agree. We can learn so much from one another. Distance makes no difference, people can connect graciously with each other.
Thank you for teaching this.
Love from Ohio United States.
Great grandma was doing this, over 100 years ago! She also said "every ailment and disease is caused from the gut. Constipation causes more illnesses than any germ ever will"
She was right about EVERYTHING!!!
She and her family lived thru the Spanish flu,
And they traveled across the country in a covered wagon , in a wagon train.
She was born in 1875. Had her last baby, while picking cotton, in the field, in 1925. She had her, cleaned herself and baby up, put the baby in her apron and went back to picking cotton !!!!
Amazing woman.
On Fridays, She would cook a big, fried chicken dinner with all the fixings. She would set it all on the table and cover it with a cloth tablecloth. She never refrigerated that meal. All of us kids running in and out, she said it was silly to put it up.
We ate thru the weekend, from that table. Being sure to keep everything covered back up.
She said "it's not temperature, it's insects that land on your food that contaminate it". About 2 years ago, there was a big news story about temperature versus insects, making people sick with food poisoning. It was INSECTS.
She was right about everything.
We never got sick from eating what she cooked.
She was an amazing and super smart woman.
She never used harsh chemicals on floors or bathtubs, she always used fresh lemon juice, or vinegar, with a little baking soda. Made everything squeaky clean and sparkling.
She died from old age at 107 years old.
1982. She said she was ready to meet the Good Lord, went to bed and told everybody where she was going.
The next morning, she was gone.
Oh what an amazing story gave me goosebumps you know your beautiful great grandma is in Heaven with our Father awaiting you all, much much love, what a wonderful true story, may Our Lord bless you all, thank you for sharing your amazing Grandma🙏❤️🙏
Beautiful story. Amen. 😊
Amazing and treasured story of your great Gramma.
Sounds like we had the same grandma, I remember being under 10 in the 80's filling a glass of raw milk from a used glass gallon maynase jar.
I'm learning now, how unessery a refrigerator is, it's nice to have but way over used.
Wow how amazing and what an amazing women. Thank you for sharing.
Hi! I'm from the interior of São Paulo Brazil! Seeing this technique reminded me of my childhood! My grandmother used to love pork and put it in large cans in the pig's own fat to preserve...Congratulations for the video and thank you for the wisdom you give us...God bless!
Very good video! The old ways are the best ways! ❤ From Texas, U.S.A
Thank you for sharing that. It is so important that we share the processes that our grandparents used.... We need to preserve this knowledge. Our future generations just may need this knowledge more than they think they do.
Your recipe looked delicious!
I can't wait to make this!
Thank you
All the best to you & yours
Ann
Future generations will be eating Crickets already in some organic energy drinks., and eating fake meat.
@@smas3256 truth. It just makes me so sad that there is so much knowledge we lose and it's in the name of "progress"
@@annfarmer9704 That is so true. This knowledge is treasure and needs to be treated as such. I'm so grateful to all those sharing freely for those of us who are ready to listen. 🙏
Спасибо за рецепт и особенно за субтитры 🤗 всё очень круто 👍 я из России!!! Всем Мира и Добра 🙏🙏🙏
Saludos desde Guatemala
ГДЕ РЕЦЕПТИ Я НЕ ВИЖУ. ЕСЛИ ЧТО ДАЙТЕ ПОЖАЛУЙСТА РЕЦЕПТ
Peace out❤
Sou brasileira e agradeço a você
I am watching from the Czech republic. As teenagers, we took the same bottles with meat on Holiday under the tend in Croatia!My friend's mama prepare this meal for us. You have a lot excellent inventions. Thank you very much. Marie
Watching from Florida in United States 🇺🇸. Love your videos.
I live in Alabama USA and I’ve never preserved meat but your recipe is simple and seems like something I could do! Thanks for sharing. 😊
Are you married to your cousin?
@@lilmaogaming Don't be hateful and cringy.
@@lilmaogaming
*Did your Parents have any children that lived ?*
@@lilmaogaming Last night your mom told me you are your own cousin.
@@lilmaogaming What a f@cking idiotic question. Did your parents not give you the attention you craved as a child for you to be seeking negative attention from the public. What a douche.
Всем привет. Отличный рецепт домашней тушонки. Так делают в Украине, России и других государствах пост-СССР. Используют любое мясо. Получается очень вкусно. Танюша, спасибо вам за рецепт.
Дякую.Чудовий рецепт!
Danke schon 🇩🇪Вкус знакомый с детства.Selbst nicht gemacht.Мой отец был мастер он и сало солил по разному и в банках с чесночком.
Nekad davno, davno, su naši stari, držali pečeno meso u svinjskoj masti u velikim kacama, tj posudama, jer nije bilo frižidera! Veliki pozdrav tebi i tvojoj obitelji iz Hrvatske 🥰❤
O da, pa i dan danas se u Zagorju, Međimurju i Sloveniji priprema i čuva meso konzervirano u masti na sličan način. Slovenci i Zagorci to zovu zaseka, Međimurci meso z tiblice. I mi u Slavoniji na selu radimo slično, moja mama je često zimi pravila nareske iz masti uz dinstani kiseli kupus i krumpir na razne načine, sve zaliveno rastopljenom masti iz te kace. Jaoo, sad mi je to zamirišalo :-)
А у нас солили мяср солонину на лето,что готовить за ачивали на ночь чтоб соль вышла и варили тушили,
Всем крепкого здоровья, счастья, хорошего аппетита и вкусных, полезных рецептов❣️
Z Polski wdziecznosc
Х0
My great grandmother did something similar as she grew up without refrigeration. She also fermented a lot of vegetables and never refrigerated any of it. It would stay fresh for a few years. In fact when she died we cleaned out the basement and found her jarred food it was all dusty and no one would touch it as we had no clue how old it was, but I took it home and within 6 months I had eaten it all! It was all fresh and delicious, no botchulism. And I'm sure it was about 3 years old as she had been too sick to can anything for a few years, growing up her canning food was my favorite food so I was not gonna pass up one more opportunity to connect with her😢
Nice! I ferment a lot myself (sour kraut, kombucha, kefir, yogurt) and have pressure cooked a lot of deer bones. While some may find fault with a water boiling canning method (when not pressurized) because it doesn't kill botulism spores, this method is excellent to know about because in fact even If botulism developes, you can destroy the toxin by cooking, as long as you know to so that when you open the jars (just in case). Not all food born toxins are destroyed by cooking, but the fat on top here is superb in terms of sealing out the nasty's. As long as a mild seal remains on the jar lid, the fat itself usually won't mold or go rancid. I might leave less air space than this shows to have less oxygen react with the fat, but it is likely a minor issue. Great stuff, this old tradition!
Canned and preserved foods, if sterilised and stored properly can easily last for years and years.
I don't have a pantry, cause I'd love to do some preserving myself. I do a lot of fermenting in small batches though.
You took a chance, but what an incredible gift you gave yourself. On top of that, you made sure her efforts didn't go to waste. This is such a beautiful story.
Were you able to get her recipes on how to preserve vegetables and meat?
Georgia, USA. Amazing technique!
Our ancestors knew! Thank you for sharing. - Columbus, Ohio, USA
We used this method to preserve deer we harvest. It makes the best venison I’ve ever tried. We just used broth to cover the meat not lard. But lard would make the venison much richer. Thanks for sharing your recipe!
Hola, de dónde eres?
If you are canning with jars that isn't the same as "potting" meat. In potting, you don't even need the lid, the fat is the "lid". The top just keeps dirt and ick out.
Help. Can someone explain how this works technically? So when the jars cool after 20 min after cooking the fat, does the fat solidifying create the seal? Is it the seal that protects the food from spoiling or the fat? Or both? Or does this technique create the seal? Does fat spoil less? And how do you store the fat so it doesnt go bad?
@@thesauce7783 Fat is hydrophobic. Impermeable to water. Bacteria and mold require water to do their thing. So they can't penetrate very deeply into a fat layer (if its not badly contaminated with food particles etc) to get at the food underneath.
This is kind of "belt and suspenders" the lid keeps a seal, and the fat layer creates a barrier to contamination.
@@thesauce7783
From my understanding when using lard or tallow, it is it in itself that protects the meat and keeps it from spoiling. So in this case it seems two fold.
Sećam se divnog ukusa mesa koje je moja baba čuvala u salamuri.
Hvala, Tanjuška, što nam ne dozvoljaš svojim receptima da zaboravimo ta lepa vremena. ♥️
Opppp
Поздрав! Да ли знате како се прави саламура?Хвала
@@dragananovakovic4153 Pozdrav i Vama,
moji baba i deda su to radili tako što su sekli meso na odgovarajuće komade i onda ređali u tegle. Red mesa, pa so, pa malo masti, pa onda meso i tako dok se napuni tegla. Odozgo se dobro premaže mašću da ne ulazi vazduh i dobro zatvori tegla. Ja znam za ovaj način, možda neko zna neki drugi.
@@vesnagojkovic5984 Хвала још једном.Само још ово,месо се ставља свеже?И,не треба пастеризација на крају .
@@dragananovakovic4153 Da, sveže i nisu pastetizovali.Čuvalo se na hladnom.
Davno je to bilo, danas su recepti moderniji.
South Quay, East London, UK. Thank you for sharing these culinary techniques, it is appreciated! All the very best to you. Hvala ti.
Wow, I never knew how to do that and it's such a shame we have lost the basics of life. Thank you and I will be watching for more life lessons. Bless you from the UK 🇬🇧
Here in America we have been led to believe that we "need" many things...that we do not need.....Most Everything in America has been created for $$$ Monetary Gain/Greed.....Not to actually help people.....Refrigerators, Air Conditioners, Toilets inside the house..........Come on man.
You can totally do this if you have a pressure cooker. Bad stuff will not all die at 100c
Watching this from Tampa, Florida this morning. Very nice to see how other cultures preserve food. Bravo!
Thank you for sharing this!
I think the older methods of preserving our foods is becoming a lost art here in America, but I have always believed in being prepared for any eventuality.
I'm always looking out for survival techniques and tips, and this helps a lot!
Can olive oil be used in stead of fat?
@@JP-xb3wc I wouldn't know! I didn't post the video! I'm just learning of this method myself!
@@williamplatt1641 thanks, sorry i think my comment went to the wrong place
@@JP-xb3wc I doubt it. Olive oil wouldn't solidify. Also, keep in mind the war against fat is horrible. Fat like in Crisco is better for you than, say, margarine. If that's the reason you don't want to use animal fat, you can set your mind at ease about it.
@@timmytheimpaler Thank you, it helps a lot
Very informative and enjoyable video. I am glad it was recommended. Thank you for sharing. ❤ Hendersonville NORTH CAROLINA USA 🇺🇸.
Украина- Германия, низкий поклон вам и вашей бабушке за старинный проверенный рецепт, в современных реалиях эти рецепты и навыки необходимы простым людям для выживания. Здоровья вам, Штуттгарт
Hello from NE Tennessee USA! So happy and proud to see someone else who still uses lard in canning. Very good info . Thank You so much! My grandmother always used lard as well as saving all bacon grease for spreading on her toast.
Beautiful. Thank you for keeping the traditional food and meat preservation. Eat healthy and God bless you. Love from Boston, Massachusetts USA
Hey Boston! Me too! We r so uptight in the States w our food preservation. The methods we use r so new and we have lost the old ways of food preservation! God bless
@@emten7943 Hahaha!!! I just made a comment that the "USDA says" folks would really be triggered by this video!!! However...I'm 65 and my maternal grandfather kept a smokehouse with hams and all sorts of meat hanging from the rafters and I have strong memories that my grandmother preserved meat this way in the video.
As far as health, I'm 65, and just had bunch of lab work done. My A1c is 4.1, my total cholesterol is 158, and every other marker is absolutely perfect...except my Vitamin D w-a-s low as well as magnesium...and I'm taking vitamin supplements for that. No other meds. I barely wear glasses meaning I read with no glasses, and wear glasses only at night for distance vision. Not bad for a 65 year old!!!
Bravo!! This video was perfect, very good information and very clear instruction.
Many regards,
Boise, Idaho - U.S.
I came across your videos by accident but now I'm hooked on them. I am american but have been living in the Netherlands for 11 years. I love learning different cultures of cooking. . Please continue making videos.
Greenwood, Indiana, USA: Thank you for making this video. I think it's important for all of us to learn these type of skills in case we need to use them. We've become so dependent on technology that many of the skills our grandparents needed to survive have been forgotten. We should all know how to can & preserve food to get us through harsh times.
Also from Greenwood:)
Walkerton, Indiana here
Спасибо!!!)Я из России, Рецепт Супер!!!)Наши бабушки солили мясо в банки под закатку крышками,а потом вымачивали и готовили!)Грибы жарили и под сталей,под крышку,выжарки из сала,кусочки тоже в банки к картошке), и другое)...А этот рецепт готового блюда!!!) Классно,Удачи автору)))!Лайк с меня и подписка!!!!)
Ass fuck, Chuck. Cheers
We know how to keep our malls safe :)
I'm 64 year old, and my grandma taught me the same thing. And I taught my daughter who is 46 year old, and between both of us, she taught her daughter, my granddaughter, how to do things for herself. Cook, can, and sew, and take care of herself when money got scares.
How many years will it keep without going bad?
can it be eaten straight out the jar, or does it need to be cooked again?
Спасибо за роллик! Я была в Болгарии в87 году.Волшебная страна, солнечнын люди. Я из России - Белгорд.❤🌹🌹🌹
Can you tell me where to get the pork fat that she uses at the end to melt and pour over the meat? Can I use store-bought lard?
@@katiejon17 yes, if it is real lard
I'm in Roanoke, Virginia, USA. I agree. It's so wonderful to see and learn from each other all around the world. These old traditions are priceless. Let's keep learning from one another. 🦋🌻
🇷🇺
🇷🇸
☦
Dante Virginia here nice video
Hey! Family is from Pulaski!
@@susanbrown2578 Hi neighbor!
Таня,спасибо огромное за рецепт,сейчас такое время,что не известно,что будет у нас дальше,а этот рецепт-супер.Привет из Херсона,УКРАИНА.СПАСИБО
❤️
Україна, Одещина, Ізмаїл. Вітаю. Гарний рецепт.
Saludos desde España, estupenda receta.
Если вы не умеете читать,то не пишите комментарии
На Украине разучились делать тушонку?
Украина,Львов.Очень нужный и аппетитный рецепт.Спасибо большое,обязательно приготовлю🙂
These are the things our kids should be taught in school. My daughter’s geometry class won’t give her any lifelong lessons to help her survive and succeed. Thank you for sharing this - Illinois 🇺🇸
Actually it will. However, I agree that these kind of lessons should also be taught.
@@TheOriginalFSword Yeah I fail to see how anyone could think this should be taught in geometry. It wouldn't have sounded so stupid if she'd said, "Why don't they bring back Home Ec and teach lessons like this?" However, even then, I'm going to counter with: It's not the school's job to teach our kid's survival skills. It's the schools job to teach the kids Geometry, which absolutely has a real world function in life. It's more telling that she thinks lessons like this should be taught by the school and not by HER. Stop shirking your parental skills onto the school and do it yourself. I teach my daughter how to hunt, how to prep and can vegetables for the year, etc. Should I ask the school to teach her how to hunt, too? No, that's absurd, because it's my job. Let's look at it more practically: Schools don't even teach kids how how our government works, 3 branches of government, or how to balance a checkbook like they did 20-30 years ago. They want your kids ignorant so they're reliant on the government. That's why it's important to not be a crap parent and do the job yourself or we end up with the idiot generations that we see in the teens-early 30s now.
@@Swearengen1980 Who said anything about teaching this stuff during... geometry? Obviously, it's completely irrelevant. Nevertheless, it would be useful to have relevant lessons, where such things would be taught (and years ago... there were). Also, why do conclude something like that would mean that school should replace parents? Does something taught in school automatically escape parental responsibility? School is a great guide and a place to learn (or should be) but it's the parents that shape a child's character. Naturally, there are things mainly taught by the family and others by the teacher. It doesn't mean that they can't blend and fill each other. And in any case, I fail to understand how teaching some life lessons in school automatically means that I believe parents don't want to get involved and shrink their parental skill. For some it might (don't know, I'm not one of them), not for everyone though.
I agree
I think it's a good idea to teach food preservation/cooking etc. as well as geometry. They are both very valuable to know.
Děkuji za recept - vyzkouším! - Marie, Česká republika - Děčín🤗
Привет из Молдовы!
Спасибо за рецепт, прекрасная подача и великолепный рецепт. Здоровья вам и радости.
Thank you so much for teaching these techniques, I have the feeling that we will need it in he future. People have become much too dependent, when economy crashes they won't even know how to bake an egg, let alone preserve food and think long term. Greetings from Belgium.
❤❤❤
That is awesome. I live in a town called Deltona in the state of Florida. I am just getting into canning and I love to see the preservation practices that all people from around the world have used for a long time. I wish I had my grandmother teach me the way they used to do it in the old days.
Originally from St Petersburg, FL!
Спасибо большое я смотрю из Киргизии на зиму можно сохранить ищо .раз спасибо
Please please get a pressure canner for meat. This NOT safe! I've canned food for decades, and jars and lids are cheap here. Use them
I’m in DeBary! If you learn about any nearby classes, please let me know!
(Maybe the Agricultural Extension in DeLand? Or a Mormon church?)
This is how my aunt in Slovenia prepared her pork. It tasted so good. Can't wait to make it this way. So glad I found this. Thank you, Tanya!
Fantastic! Thank you Grandma for your wisdom and kindness.
Thank You!! I know my Mom canned meats when we lived on the ranch. I was so little when they moved into town, and had electricity, that I cannot remember much of what and how Mom did things. (My Dad was born in 1887, Mom in 1903, I in 1940.) Watched this from south central Idaho USA in 2022.
thank you for your story!
Wow thank you for this recipe, we live in times where we need to go back to the basics. Love from South Africa 🇿🇦
chant nam myo ho ren ge kyo this is only way to be happy convert to nichiren shoshu
We're breathing through the wound... electricitycally. 💀💀😭
Always trust grandma, grandma was preparing food long before fast food or modern preservatives! Grandma always cooked with love as her secret ingredient!
Unless grandma is over 145-200 years old. No she wasn't...
There really is no reason too use these methods and risk killing yourself and family with botch toxin.
Just because it worked doesn't mean it worked all the time or better.
My grandma eats moldy bread because she says if you toast it it’s fine 😵💫 I know she grew up poor but grandma we have enough bread now! And also a fridge 😂
Grandma also drinks chunky milk and eats rancid crackers.
@@antonialoos546 p
@@antonialoos546 Grandma survived The Great Depression, lost her husband (grandpa) in WWII, raised five kids while living in poverty, was taken advantage of by Jehovah Witnesses claiming they would help her, to the tune of$30,000 in jewelry and cash causing the poverty! Grandma learned to eat things, we might not think so savory because she had to! RIP Grandma, some people just don't get it!
From South America Colombia, thank you so much for this video. The meat looks so tasty and a great way to have some in the times of need. God bless you and thank you again.
Fantastic. A skill that should all people should know. It should be taught in high school first year, as well as how to prepare the dried additives spices. From Eastern Canada 🇨🇦
Hello from Vancouver Island! :D
Oh no lets fill that time with learning alebra or learning about some drunk "poet" from the 1600s because knowing that would keep you from starving right?
@@daverea372 hey dont diss algebra ):
Hello from Vancouver, B.C., Canada!
I'm a first generation Canadian; born and raised in Canada.
My parents immigrated from Greece.
When our family went to Greece for holidays my grandmother cooked for us in the traditional old fashioned way in the village. Outdoor wood burning oven, fresh farm eggs, goat's milk feta and the works! My grandparents made and grew everything organically. The tastiest of foods and the healthiest way to live.
The traditional ways are simply the best!
부러워요~
Erm… so your Greek then
Украина
.
Ovo je mnogo prakticno ikorisno znati .xvala
@@crispy4306 no they are Canadian and their parents are Greek-Canadians.
Fantastic job! I am from the US and as a child I would help my parents can meat and vegetables for winter. Now days I mostly just smoke and can fish to keep the tradition alive. These are the type of videos young people should be watching today. Thank you so much. 🙏
Why should young people watch this? It's interesting and used to be useful (or still is in places where you have actual space to live in) but for young people in tiny living spaces? Not so much. I dunno where you live, maybe 20 year olds own huge farm houses with 60 square feet of cold storage? They sure don't where I'm at.
Think about the story of the ant and the hare.... You can put out all the tips and ideas you can think of and many like a poster on here will just complain and find excuses as to why they "can't" whatever the situation is.. I think it's great people keep doing things they learned as children, peace of mind and staying one or two steps ahead.. I have thought about canning leftover meals into jars as well as freezing in the air free bags. I also dehydrate fruit or veggies going soft before they go bad. ( Grind into a seasoning)
@@akschmidt2085 really man. You have brain rotting shit tier garbage like "She Hulk" on TV and you're complaining that people are watching this? Please touch grass lol
@@mariap.thisislife8735 я люблю таких людей, как вы! Это здорово, потому что я тоже думаю как и вы! И так же поступаю! Я из России 👋 спасибо за ваш позитив 🤝🥰
@@nibars_652 We need to keep the positive going forward or we are all lost in this big world. Be safe! Much Love from the United States ❤️
Wow. Needed. Thank you from Oklahoma, USA.
Jestem Polką, moja babcia też robiła podobnie. Nie było lodówek kiedyś. Dziękuję za wspaniałe porady , pozdrawiam 🌺🌺
SIema! Moja tez tak robiła, mama robiła, robie i ja :D
Czyli jak nazwa wskazuje należy je potem trzymac w lodówce czy można w szafce?
@@malicjagr W piwnicy, albo ciemnym chlodnym miejscu.
Nie rozumiem po co tam wlewac smalec roztopiony do srodka jeszcze tego nie widzialem.
@@Voltomess lepiej konserwuje. Dawniej robiono tak jak nie bylo lodowek.
Спасибо,Таня,за ваши рецепты!Мир вашему дому!
Hrvatska, hvala na receptu, u ovim danima koji nam dolaze mozda ce nam i trebati. Vracamo se u srednji vijek, ocito je problem ljudske nostalgije. Smijemo se da ne placem. Sretno i hvala
Your video let me feel connected to my late grandmother, who was born in Hungary and grew up in Austria until WW2. She never spoke much English but showed me a love and respect for food. Thank you for this!
Simon, Sydney Australia
Thank you ma'am for spreading your knowledge! This video just came up in my recommended from the algorithm and I'm glad it did!
I've been working on for the last two years, on how to try to be more self-sufficient, and since then been gardening and growing my own fruits and vegetables, among other things to be prepared in case another pandemic or worse happens, and canning and pickling/other forms of food preservation have been things I've been learning, but I didn't know meat could be preserved like this at all, so thank you again.
Best hopes and wishes to you from West Texas :) 🤠 🇺🇲 🤝 🇷🇸 ✌🏻🤟🏻
Таким образом опасно консервировать мясо. Может развиться бутулизм при долгом хранении
Читайте мой отдельный комментарий
Ինչ է վերջին լցնելը գրեք անգլերեն հայ չի հասկանում
@@hasmikbarseghyan1325 it is pork fat that she melted down on the stove. She poured it in and when it cooled down it became solid and white👌
Howdy neighbor. Las Cruces, New Mexico here... I don't eat pork and would like to substitute the pork fat with beef fat. Is this o.k.?
Stay warm and safe out there. ✌️😁🎭🙏
What was the last spice?
I’m in America in the state of Texas. I love that you we’re able to keep your grandmother’s long storage recipe for the meat. Thank you for sharing this much needed information. I will definitely try this meat storage recipe out. You are a wonderful person. 🙏🏼❤️👍
I'm also in Texas...and this is bringing back memories for me. I think my grandmother preserved meat this way. I know my grandfather kept a smokehouse to preserve hams and large cuts of meat.
We’re to get the pork fat
تقريبا هذه وصفة الباسطرمه
@@shirleylampkin1037 We call it lard here in the USA. You can either contact your butcher and ask them to get some leaf fat or pork trimmings and render it down in your crockpot yourself...or you can get some in the baking aisle at your supermarket.
This is how the Amish can everything!🙂
Wow that looks great! Have a nice day! I from Beverwijk in the Netherlands! ❤
Netherlands❤❤❤
Замечательный рецепт приготовления мяса. Очень своевременно. Спасибо. Я из России, Санкт-Петербург.
Draga Tanja tvoji recepti me odusevljaju,hvala ti na svemu.Volim te i puno pozdravljam.
Hvala ❤️🙂
Спасибо за отличный рецепт.Хмельницкий Украина.
РОССИЯ. Я ТАТЬЯНА РЕЦЕПТ ПОНРАВИЛСЯ. ЛЮБЛЮ КУХНЮ РАЗНЫХ СТРАН.СПАСИБО. БУДУ ПРОБОВАТЬ. УДАЧИ.
Привет из России!
Отличный рецепт!
Спасибо, Таня, за отличную идею!
Te veo desde Reynosa Tamaulipas México.excelente tu enseñanza, gracias.
Super recept, jednoduchý a maso musí být fantastické.Pozdravujeme z České republiky 👌
Tanja hvala na receptu i savetima.
Ostaviću obavezno jako je praktično a o ukusu i nesumnjam.
POZDRAV TANJA 👍💯🌹
Señora Tanya gracias por compartir esta maravillosa receta! Importante saber esta tecnología de nuestros abuelos para estar preparados en la época actual. Saludos desde Puebla México. 🇲🇽💖👏🏾
Hvala na prilogu!Na ovaj nacin je moja majka pripremala meso za kasniju upotrebu.
South Texas and I was raised in Ohio back in the eastern hills where we did the same thing only we did white sucker fish, deer, hog, squirrel, rabbit, sausages, and beef.
We lined out basement shelves with this, canned vegetables, and fruit.
Good to see others still doing this.
So this same method can be used for any meat?
Thank you.
@@rxonmymind8362 Yes!
How do you know if the meat is all the way cooked? Thank you:) ❤
i would say after 3 hours of water bathing it ,, it should be cooked through @@janiceervin428
And that's why your gonna survive the apocalypse
Браво гледам те от България град Враца много ми хареса рецептата
From here in America! Columbia city Indiana! Thank you for sharing this important life altering and saving method to storing food! We in the west need to get in touch with our roots and be more like you! Thank you and your ancestors! Bless You!
We have added the bags that take air out of the bags, we are using it for dry food and things that can go into the freezer. Also freeze leftovers in the pouches and label. Can't depend on just freezing food anytime as power can get knocked out for any reason... Have a good week! Greetings from Augusta Georgia ❤️🇺🇸💫
thanks for the English subtitles..grandma did great passing down this great knowledge bless you 🙏🏾
Using fat as an airlock for meat preservation is pretty cool stuff. I enjoy making preserved foods so this recipe with some tweaks will come in handy. I feel that it could do well with Mexican spices, seeing that lard is very prominent in Mexican cuisine.
By the way, the Townsends youtube channel has a video on a similar recipe from the 18th century for potted meat meant for preservation. Pretty nifty for a time period with no commonplace refrigeration.
Townsends is the GOAT
@James Cheddar Maravilha, mas e se der uma chuvarada, encher o rio??? Meu alimento vai junto rsrs
Ainda prefiro sobre pressão, tonéis de gordura ( no caso gordura de porco) e defumados.
Mas valeu, mais uma dica.
Gratidão.
@@dinamachado1732 that’s why you tie it in a net.
@@dinamachado1732 😂
My grandmother had a farm and a smokehouse where they used to keep the fire going and smoke the meat as a way to preserve it. In addition to canning, she also preserved some of their meats this way with the fat from animals. Thank you for the video! North Carolina, USA.
A smokehouse? Wow that sounds amazing 😍
My maternal grandfather kept a smokehouse and had hams and all sorts of meats hanging from the rafters...in Louisiana. I think my grandmother kept some meats preserved this way. (Golly...the indoctrinated "the USDA says" folks would really be triggered by this video....however...I've lived to be 65 with an A1C of 4.1 and total cholesterol of 158, with every other blood marker in the ideal spot, so it can't be all that bad, right???)
Guildford county here nc
@@joannathesinger770 Smoking the meat and hanging it on the ropes is how we do it in Himalayas. Once moisture gets out, it's life is prolonged for quite a few months. It tastes even better than the fresh meat .
💕💕
Výborný recept Iva z Kolína vás zdraví
In the Appalachian Mountains of the southern US, that method is similar to what my great grandparents would have used for preserving meat. We have much in common; thank you for the excellent lesson!
Northern MN... nice I'll try your recipe
@danpatterson
I'm from the Appalachian Mts
We mostly used a smokehouse for our meats!!!
Thank you so much! My grampa used to ferment kraut in a huge, beautiful crock when I was a young girl. He canned kraut, pickles and other vegetables. It was delicious. My gramma on my mom's side, used to make preserves (peach was my favorite), she also pickled peppers, okra, spinach and poke (a green she'd forage-she was the daughter of a Cherokee Indian and a poor share cropper-so she definitely could forage! 😋) we'd sit around and pop string beans before my mom would have us help her can some, too! Those are some of my fondest memories of them.
While I watched the news tonight, I was thinking that I needed to can some more stuff to get ready for the crazy winter we're getting. This couldnot have came at a better time!! My next grocery trip, I'm buying some meat for this...and possibly a generator. (I turned on the furnace tonight, It's the middle of October and too early for the 29° it'll be in the morning! 😳🤯
Lol, oh well, thank you from Evansville, Indiana USA
My grandpa!
Do not use previously frozen meat, but only fresh meat .
I’m from Valparaiso area in indiana I’m just curious is poke that weed we have growing around here that has the red vine with like the black berries growing on with big green leaves and if I thought that stuff was poisonous????
@@dylancrosslin6496 It is. That said, there are other uses for it than eating, it can be used to make pultices.
The other thing is some stuff is poisonous unless prepared veeeeeerrrry carefully. Bamboo shoots for instance you NEVER eat raw, if you don't steam and boil it you gonna die (perhaps not immediately but it has literally got stuff similar to cyanide in it), but after cooking thoroughly they are delicious and safe.
Some plants needs multiple soaks to be safe to eat, depending on what it is. (Honestly humans of the past were very adventurous, to put it nicely, and sometimes found a way to eat even extremely toxic stuff)
@@dylancrosslin6496 pick it while its young, just leaves, no berry, boil as many as you want, drain , fry them in bacon grease, that the way we do it
Хорошо приспособлен рецепт к современным условиям нашей жизни!Спасибо!
@jamal usmanov Всё понятно:читайте перевод:сухие приправы,красный перец ,чёрный перец-точно не помню.
@jamal usmanov paprika, not red pepper, which in the US means a hot spice.
Она также Vegeta добавила. Такая штука правда не везде есть.
@@brigittavesei4796 Or a sweet spice, made simply from dried red capsicum.
Hello from Virginia USA! I have been canning meats with a pressure canner for decades, and this is the first time I've ever seen this! Amazing! The pressure canner makes the meat fall apart, but your texture looks BEAUTIFUL! slices up nicely. Good work, thank you for sharing❤️
My grandma canned meat without a pressure cooker. She would cook those jars for hours so the meat inside would be fall apart tender. Good memories.
When the meat falls apart, you cooked longer than needed.....pressure cooker is very fast!
Where can you get pork fat?
@@lisaball2760 butcher or pig
@@lisaball2760 Lard is pork fat. You can get lard at the grocery store.
Grazie ho fatto tutto come mi hai insegnato cara e' veramente uno spettacolo buonissima compplimenti alla nonna e a te grazie del consiglio ❤❤❤
Я с Полтавы, Украина. Спасибо, отличный рецепт! 🙏
Zaista izgleda fantastično! Hvala na divnom receptu❤
Hello from Hudson Florida USA. Grew up watching my Grandmother cook and can all kinds of foods. This is great to know how to do. Thank you for your videos.
Slovakia Stúrovo
Nagyon tetszenek a receptjeit ügyes vagy !!!
Hey! I used to live in Spring Hill
Dobrý,veľmi rada pozerám Vaše video máte fantastické nápady ,niektoré som už aj vyskúšala ďakujem a teším sa na ďalšie videá nech sa Vám dari Klára zo Slovakia
Hi from Glasgow Scotland UK it's great to see traditional methods still being practiced. This crazy modern world has forgotten many important skills that we might well need one day!
We're not far off, from the way things are going in the UK at the moment!
Glasgow, Scotland here also lol
Just up the A9 from you in Perthshire. Been learning canning, fermentation and preserving everything I can for winter. Looking forward to trying this recipe.
Prepper here in the U.S.A., always looking for ways to safely preserve and store food. Thank you for this informative and useful video.
😂😂😂😂😂
I saw a video on RUclips on how to safely prepare poke salad and another on how to make flour and cook with acorns. This has been done on 3 continents according to the videos for hundreds of years.
Then keep looking. Use a pressure canner and clean the jar rims.
This is how most farmers preserved their meet before refrigeration. The hogs they used to raise were lard hogs, they were bred for high fat to meat ratio just for this. Thanks from Mystic Kentucky.
I grew up on a hog farm my dad had over 500 hogs at one time and bred them and showed them for 4H FFA And they were never throughout my life bread for a higher fat content always for leaner meat. Nowadays it may be different but I’m 57 and he’s 85 now and it was never the way you’re saying. We are Portuguese in the United States California.
@@elizabethrocha350 Refrigerator/freezer came out 100 years ago roughly, so by the time your dad got Into it, I imagine they started moving away from it.
@@elizabethrocha350 Gloucestershire, Large Black, Mangalista, American Guinea Hogs, Mulefoot are several of the lard hogs that used to be popular for their fat. Even through WWII, hogs fat was used for explosive production. Vegetable oil was used for consumers as hogs lard went to the war effort. After the war the vegetable oil producers convinced the consumer it was healthier than lard and with the advent of synthetic nitroglycerin post war, the need for lard hogs greatly diminished.
@@jongirolami4978 in your opinion what is healthier? Lard or vegetable oil?
@@mindyourbusiness209 I'll take taste over health any day. Lard for the win.
Watching from the Philippines. Did not post a comment the first time I watched it, had to comeback for my comment. But having tried it, I can now say that your recipe is one of the best tasting meat preserves I've tasted. Thank you so much for sharing this wonderful knowledge of meat preservation. May God bless you with even better health and more knowledge to share with us.
Какие великолепные рецепты!!! Смотреть и слушать Вас одно удовольствие!
Спасибо огромное!!!
Zdravím z Česka, maso vypadá výborně a chutně.😋
This was fantastic! And it seems so much easier than expected! Thank you for sharing. Love from New York 🙏🏽❤️🇺🇸
Thank you so much I really appreciate your help on getting food ready for emergency thank you
Oglądam z Polski,super są Twoje przepisy,bardzo dziękuję.
Thank you, Tanya. The old ways may be coming back! With potential power outages looming it is good to know how things were done before we all became so reliant on refrigeration, etc.
I am watching from Ogden, Utah, U.S.A.
Watching from Tidewater, Virginia.
(East Coast).
The Indians taught us how to salt cure meat such as pork and fish, (salted herrings), but Tanya's and her Grandmother's Pork meat is a much better idea with using Jars, instead of wooden Barrels for the Fish and like a 1/2 Cellar hole/pit in the ground with a 2-3' feet tall Shed on top for salted Hams, or a Smokehouse.
Tanya's way is very efficient, easy and a great way to have a meal or 2 ready or on standby, if there is no power, or to build one's Pantry. Thank you Tanya!! The pork looks delicious!!
They never left though,
@@5thribroarn304 the difference is Indians cured meat for a whole village, this jar technique is only good for small number of people eating
@@ziggybender9125 As I live alone, I need even smaller jars.
Watching/ learning from Australia with thanks💕
Умница и вы и ваша бабушка! Скоро нам всем это пригодиться!
А есть Сырье из чего делать ?
@@Druid573 У меня есть. Работать надо, а не в чужом кармане деньги считать. Мясо может быть любое, хоть куриное.
Thank you. Perth Western Australia. May Father God Bless you , and keep your family safe through these troubling times.
Thank you, another great method. They're saying we're heading for very cold temps and food shortages already on the horizon. I'm going to try all methods you have shown, so necessary and vital to know this important info nowadays with what is coming. Better to be prepared than relying on shops that can empty quickly!
Спасибо за рецепт. Привет из Беларуси.
Благодарю вас за рецепт 🤗Желаю вам Божьих Благословений 🙏 (Украина)
Thank you so much! I’m from Phoenix located in Arizona in the southwest of the United States. My family is from the north (Idaho, Montana) area. This family knowledge of basic survival has been lost to me and since I’ve subscribed to your page I’ve learned how my family survived. So thank you so much! I’m going to start practicing what you have taught me. Please keep teaching us!
❤
What a lovely compliment Arizona, I pray you have much success. enjoy ❤
I live in San Ramon California. I really like the recipe and will try it. My father taught me how to make Prosciutto and other dry cured meats as well as wine and cooking. All of my grandparents were from Croatia 🇭🇷 . I respect and keep our family traditions going. Thank you for taking the time to make this video. Živjeli 🍷!!
Make a video share the knowledge.
Таня, это потрясающе! Спасибо за прекрасный лайфхак! Очень здорово иметь готовое мясо круглый год, особенно когда нет времени или очень устала, чтобы приготовить ужин!))) Огромная благодарность за то, что делитесь такими замечательными рецептами Вашей семьи! Вдохновения Вам для приготовления чудесных блюд для Вашей семьи и друзей ❣️
Спасибо большое за советы. Молодец.
dakujem vam ste sikovna
это же тушенка?
@@annazidekova3726 wtf, thats not nice.🧐
@@smonline631 20 минут пастеризации? Либо я не все поняла, либо не рискну использовать такой метод
хороший рецепт. привет из Азербайджана. успехов и счастья.!
I live in Florida. My husband is from Budapest. No one in his family cans. I grew up with canning. Your videos are really helping me figure out good ways to can some of his favorite Hungarian recipes! It’s also interesting to see how other cultures preserve food.
MILA TANIU , BARDZO DOBRY PRZEPIS, DZIEKUJE CI 👍❤️
buenas noches desde Chile Sudamérica buena la receta