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Very interesting video, thank you for sharing. Greetings from The Netherlands!

Did you try pellets maybe? 🤔

when drying the meat if you live in a zone that has more humidity and higher temps use an electric fan or nasties like bugs or mold will get to it with molds the rule is white is ok that's a lacto bacteria eating mold like you find on brie camembert and fuet sausages its edible but blue, green black and red mold then your meat is ruined! an electric fan will prevent any of these molds or bugs from getting to your meat since it will form a thin crust fast. the good lacto mold spores are in the air we breathe and if you want it they will naturally appear on your meat products hanging to dry. the meat in other climates can sometimes go really funky when you smell it there's a very minor hint of ammonia smell well as long as it doesn't smell like death or if the ammonia isn't pungent then its ok many fermented hams have a hint of ammonia about them but it's the crust that has that cut deeper and you get to the good stuff and it won't smell like that but of nutty things.

the silverskin bits and fat bits do not throw them away!! just save them up if you are doing this on a regular basis you can save them up in the freezer then when you gather a couple of kilos boil it all in salted water make it as salt as seawater boil it for hours lets say 4 to 6 hours then all the tough materials will go soft then when you are at the end mark take a stick blender and blend it to near emulsion then boil for another hour and repeat the process. then when that's done strain it through a fine mesh filter and now you can throw that meat mash out. then boil for another hour and let it cool down the fat will solidify on top you can save that to purify to cook with so, remove the fat and strain the liquid through a coffee filter and add it to glass mason jars you then put the mason jars sans lid in water and bring the water to a boil when bubbles form and bubble up in the jars kill the heat and put the lids on and let them cool to room temperature the lids are now vacuum sealed and you have concentrated clear pork stock that keep at room temp for a year or 2 and in the fridge even longer. It's a good starter for many soups or other dishes.

I just hope you saved the juice to make the gravy. Good vid 😋 Kada saslykai bus? 😜

Looks delicious I'm trying this recipe i Been want stuffed pork shoulder i get the recipe looks delicious

I never longer eat pork, but that looks delicious! 🐷🩷

Thanks dude ❤

That’s shrimp isn’t it

what is this?

Thanks for sharing this! I've done some hot-smoking of fish with loose tea (to make the smoke), but never like this. I'll give it a try!

Nice recipe ❤❤❤❤

It looks wonderful. Is it easy to separate the bones or do you eat them. Thanks from Nova Scotia!

I’d like to see this video without the background music. Takes away from what you’re doing.

I'll take 4 please!❤❤❤

How do you air dry meat in hotter countries though? and smoking as well my smoker before starting is at 30 degrees , like the outside temperature.

That looks delicious

Looking good 👍

Best pâté is pork liver pate

This is brilliant video. No one has explained instacure, Till you I had no idea the difference Between #1 a d #2 thanku And I love your receipe spice Blend great combo Thanku 😊

I gotta thumb down on this one. Not because if content but because that darn song drowns out the actual audio explaining what you’re doing

We're ya get the cold smoker from

At the end stage of drying, vacuum seal it and stick it in the fridge for.a month longer. The remaining moisture will equalize and you will lose the dark over dry edges. 👍

Great video and will be doing this. What size casing did you use.

Great video but wrecked by the constant loud background music. Okay at the start but then it has to stop. Many cooking videos have this constant drone and it really pi$$es me off.

Hallo und Grüße das sind lecker aus ,danke für das Rezept Grüße aus Burghaun Rhön

Is pink salt cure in the dry brine necessary for cold smoking for 4 hours?

I just started one 5 days ago. You made me jealous.

I can't find your recipe on here?

Bravooooo❤

Wrong knife. Wrong technique. Slices is too small.

Great video as always. Happy new year my friend

IKEA ham🤣

hell yeah brother

Going to use your recipe for cold smoked salmon. Thank you.

Where are you from originally? Clearly soviet expat but your using pink salt. Odessa mama btw

Looks great as always. Awesome seeing you on the boat this year with your buddies 👍

Try a spanish Fennel flavoured variety called longaniza: make a coarse mince of 70% pork shoulder (i prefer shoulder, i find leg a little too dry but you can use leg if you want to) 30%diced belly fat (you can eve dice the meat small by knife, the texture should be chunky not minced small like italian salami)put:30 grams salt 20 grams of fennel (or anis if fennel is too hard to find), 30 grams of good spanish smoked paprika, a teaspoon of nutmeg powder 20 grams of black pepper powder, half glass of dry red wine soaked with 3 cloves of smashed garlic cloves for an hour (strain the garlic pieces off the wine) Believe me, you will love it.

Theres no law against a silver beard or a tasty sausage..👌

Very sophisticated spice mixing method. Im sure Temu has a very cheap machine for that.

Wonderful video. What temp inside the smoker during the 7 day period? Many Thanks !

Sir just one question, how strong is the heat? Under the pan?

What accent you have bro?

What is the percentage of each salt please and during the 10 days, is the meat kept in the fridge? Thank you so much. Love your videos.

Can you inject it or just brine it and do you have to smoke it

The techno music is very distracting.....

Good to see you back with a new video. I've gotta try this one!

Kaviansku saslykas!!💙💛

Looks like I know what I'm doing this weekend! Looks delicious!

Hi, can we do the same recipe with beef?