I love this recipe. My papes family are from Napoli. I will be making this. Love your vídeo. Just found you and subscribed. Felicitaciones desde Asturias, España 🇪🇸 ❤
Italian foods n cure meats are excellent, in general, n been Greek we always looked up to the Italians as our cousins in Europe, we Greeks love Italians man
how can you cure this WITHOUT A FRIDGE? its called LOUNTZA in Cyprus as my grandparents used to do in the 50s/? THE TASTE WAS DELICIOUS helpful video for sure many thanks
That look good I like your recipes because simple to follow alway looks delicious San Danielle has nothing on you Pasquale can't wait to see the end result
1st plastic container. 2end WAY less salt will be just fine as well. 3rd what’s the plastic around the meat for ? The meat has to be able to ( breathe so do speak) 4 it would be a good way to have a container under the container so the liquid gets out hence use way less salt .
You are correct , this was my first time making it , and I have learned that we do not need so much salt to cured the meat, but it came out very good anyway , thank you for expressing your thoughts.
Well,he said it was a total weight of 3 kilos a day in fridge for every kilo.... you made a comment about to much salt but you don't tell him how much. So why say anything....
1st plastic container. 2end WAY less salt will be just fine as well. 3rd what’s the plastic around the meat for ? The meat has to be able to ( breathe so do speak) 4 it would be a good way to have a container under the container so the liquid gets out hence use way less salt .
I like these kinds of videos. Yeah it’s a little longer but I’m a beginner at this. And I learn best visually. Thx for your teaching !
Glad you like them!
@@DSJVNdsjnvf4356 thank you for watching I believe we learn from each others .
I love this recipe. My papes family are from Napoli. I will be making this. Love your vídeo. Just found you and subscribed. Felicitaciones desde Asturias, España 🇪🇸 ❤
Hi Thank you i hope you enjoy my videos i try to keep it simple thank you i really appreciated your comment.
Italian foods n cure meats are excellent, in general, n been Greek we always looked up to the Italians as our cousins in Europe, we Greeks love Italians man
@@belindagreen3870 thank you so much please feel free to post pictures on my channel when you make it !
@@takis-t2g una faccia una Razza Cuz
I have made it hanging to dry. Molte grazie.
how can you cure this WITHOUT A FRIDGE? its called LOUNTZA in Cyprus as my grandparents used to do in the 50s/? THE TASTE WAS DELICIOUS helpful video for sure many thanks
Cheese cloth works well too!
That look good I like your recipes because simple to follow alway looks delicious San Danielle has nothing on you Pasquale can't wait to see the end result
Thank you Joe enjoy your Sunday and thank you for your Support!
@@lacucinacookingwithpasqual8299 your more than welcome enjoy your weekend and stay safe
@@greengoblin6009 you to my friend
Wine= Vino!
1st plastic container.
2end WAY less salt will be just fine as well.
3rd what’s the plastic around the meat for ? The meat has to be able to ( breathe so do speak)
4 it would be a good way to have a container under the container so the liquid gets out hence use way less salt .
Is the skin absolutely necessary?
Hey love the video. Step by step. Where is the tasting video
hi i made the tasting video with my friend joe check it out! and thank you for watching.
Are you supposed to dump the liquid every day after the meat placed into the fridge?
Yes
Can you use the salt again?
i don't re-use it .
A kilo (1000 grams) is equal to 2.2#.
@@joesmith7427 thanks Joe
Have you ever done this before?
First time
PLS make info. show ingredients amount.
I like a stool to sit on, im old!!
@@joesmith7427 lmao
Far too much salt, you don't need so much to draw out the water...the whole thing was painful to watch, really amateurish
You are correct , this was my first time making it , and I have learned that we do not need so much salt to cured the meat, but it came out very good anyway , thank you for expressing your thoughts.
No it's not. It'll pick up "all" it can, no more no less. Even if it's overdosing just for 😊🎉
Well,he said it was a total weight of 3 kilos a day in fridge for every kilo.... you made a comment about to much salt but you don't tell him how much. So why say anything....
Hey top dankjewel! Maar wat is het plastic ? Kan je dit doen met een plastic zak ? Groeten uit België
No comment.
Way too much time tying it up!
It was my first time making this Recipe
l'ho fatto con il sale grosso lasciandolo per tre gg, ho buttato via tutto perchè troppo salato... figurati con il sale fino...
a me e uscito buono. Prima volta .
I trust the salt is non iodized.
Sea salt
Rather saltino 😅
not at all
You shouldn't be using a metal container
Says who? Of course you can if it is stainless steel. If you listen, he removes the meat from the side. But regardless, it can be used!
1st plastic container.
2end WAY less salt will be just fine as well.
3rd what’s the plastic around the meat for ? The meat has to be able to ( breathe so do speak)
4 it would be a good way to have a container under the container so the liquid gets out hence use way less salt .
Thank you for your advise Robert