Bedankt

@Spectacular-cuoredicioccolato

7 ай бұрын

Thanks my dear for your support 🥳🤗🤩

I follow you in Italian and now also in English. Everything is explained so well, bravo! No fuss, no theatrics. Keep it coming.

@Spectacular-cuoredicioccolato

5 жыл бұрын

Thanks for the support 😀 Please share the videos 😉 thanks

Capo di tutti capi. Grazie mille amico mio. I had 10lbs of nice pork loin frozen for some time. I love prosciutto but the stuff they sell in the stores is so bad. So, I decided to use your recipe to make two nice prosciuttos. The only change I made was to use some red wine along with my vinegar wash for a bit of added flavor. I just finished cold smoking three nice Schwartzwald Schinken (Black Forest Ham) the old authentic German way. My brother and I make this stuff all the time. Please keep up the knowledge of these old recipes. They'er priceless. I can't wait for some decent prosciutto. Again, grazie.

Once again, I thank you from the bottom of my heart. I used your recipe to the letter with one exception. I started out with two nearly five lbs pieces of pork loin, made up my spices and use both white vinegar and red wine just for that extra bit of flavor. I then cold smoked the meat for roughly 12 grs and let it hang for three weeks. When finish, I had around seven lbs of some of the most excellent prosciutto anyone had ever tasted. They all said to thank you for your help and instruction. Grazie, amico mio. Next I'm going to put up some venison schinken. Addio

@Spectacular-cuoredicioccolato

4 жыл бұрын

Thanks 😀 I am very happy to hear that. Thanks again for the comment and for the support 😉

@paulstovall3777

4 жыл бұрын

@@Spectacular-cuoredicioccolato You are more than welcome.

Your simple, easy to follow pork lion recipe gave me the courage to try it! My husband loved it! I’m on my 2nd batch. It will be a regular curing occurrence along with your other meat recipes. Thank you for your selfless time and authentic realness. Your adorable!!!

@Spectacular-cuoredicioccolato

3 жыл бұрын

Thanks for sharing your experience 👍🏼 and the videos with friends and family. Greetings from Italy to you and your husband

@whenrosesfadeaway

2 жыл бұрын

Hello .if i do not wish to use sugar can i skip the sugar .only salt and pepper and maybe some spices???

@Spectacular-cuoredicioccolato

2 жыл бұрын

It will be salty 😬

@whenrosesfadeaway

2 жыл бұрын

@@Spectacular-cuoredicioccolato Thanks.

@Spectacular-cuoredicioccolato

2 жыл бұрын

Welcome 🤗

It looks amazing. Thank you for sharing your knowledge and your love of food.

@Spectacular-cuoredicioccolato

6 жыл бұрын

Welcome 👍 please share the videos with your friends 😉

A deep after taste pause before "Spectacular!" was indeed SPECTACULAR!! A warm greetings from Montenegro!

@Spectacular-cuoredicioccolato

6 жыл бұрын

Yes. 😂

I made this amazing recipe. It was straightforward. After one month the result is amazing!. Family loves it. Fresh and super soft!. I love this channel

@Spectacular-cuoredicioccolato

2 жыл бұрын

Spectacular 🥳 Send me some pictures on instagram 😉 Thanks for sharing your experience

I just found your channel... You explain everything so well... Thank you for these awesome video's. !!!!!

@Spectacular-cuoredicioccolato

5 жыл бұрын

Thanks 😊 please share the videos with your friends 😉 thanks again 😀

I just finished this, spectacular! Thanks for the great videos!

@Spectacular-cuoredicioccolato

4 жыл бұрын

Welcome 👍🏼

After waiting for weeks, I could finally have a taste today. The result is great. Loved the taste 😋 Thanks for the recipe!

@Spectacular-cuoredicioccolato

2 жыл бұрын

Thanks 👍🏼 for sharing your experience ☺️ I am very happy to read that you enjoy it 🙃

I followed your recipe, and the results were delicious! Enjoy your channel so much, thank you. I took the loin out around 22 days instead of 30, so it wasn't too dry in the center. I made two variations, one black pepper and wrapped with fresh rosemary and sage, the other coated with black pepper and smoked paprika, both were tasty.

@cuoredicioccolatoit

5 жыл бұрын

Thanks for the comment and suggestions. 😉

@megg7558

4 жыл бұрын

What type of salt did you use?

@Spectacular-cuoredicioccolato

4 жыл бұрын

Sea salt

@mikep6494

3 жыл бұрын

@@Spectacular-cuoredicioccolato Can I use kosher salt? Your video made me so hungry.

@gettingpast4391

2 жыл бұрын

Yes but not iodized salt

HELLO from the U.S., just found your english channel now i know what you are saying, thank for the video,, have a blessed and safe day

@cuoredicioccolatoit

5 жыл бұрын

Thanks ☺️ you too 😉

Spectacular, indeed! And I may have found the method to keep it moist while curing in the refrigerator. At two weeks curing, the surface was hard. I placed it into a food safe poly tubing and sealed it with enough air to keep the loin surfaces from touching the tube, hoping the remaining moisture would redistribute. At four weeks curing, the loin gave to a squeeze - it was softer than at two. The loin slices easily and has a silky texture reminiscent of lox, though firmer. I think this would work with a large plastic freezer bag, too. Just try to get a good seal so the moisture doesn't seep out into the refrigerator. Thank you so much for the video!!

@Spectacular-cuoredicioccolato

5 жыл бұрын

👍 thanks for sharing your idea

Best cooking show on youtube...I also do the hand wave thing in the kitchen now too...

@Spectacular-cuoredicioccolato

3 жыл бұрын

😂 thanks 🤪 bravo 😉 spectacular hand wave

Wow amazing. I am definitely trying this soon. Thank you for sharing.

@Spectacular-cuoredicioccolato

4 жыл бұрын

Thanks 👍🏼 please share the video 😉

Absolutely amazing I've done Two so far also the pork tenderloin I didn't use the gut just Muslin cloth honestly I love your videos thanks for showing the real way, also I brew my own beer and wine 👍😋❤️

@Spectacular-cuoredicioccolato

3 жыл бұрын

Spectacular 👍🏼 thanks for sharing your experience with us 🤪 enjoy 😉

Subscribed. I've been going through your recipes. They look great. I've been making my own Biltong recently & this looks like a perfect match for my pork cuts. Thanks!

@Spectacular-cuoredicioccolato

3 жыл бұрын

😉👍🏼 thanks

Αh...The little joys of life. Mille grazie my friend for this perfect recipe !!!

@Spectacular-cuoredicioccolato

3 жыл бұрын

☺️ thanks 😉

Fantastic always. I have been very scared to try curing meats as I thought there was a lot more to it and other chemicals too. However the simplicity in your receipes makes me want to try them out which I will soon be doing. Thank you again.

@Spectacular-cuoredicioccolato

7 ай бұрын

Thanks ☺️ keep us updated 😉

As always you make it look easy and simple I’m ready to try to cure some meat and I find that you always have what I’m looking for 😊 Thank you,your videos are awesome 🇨🇦

@Spectacular-cuoredicioccolato

8 ай бұрын

Thanks 🤗 keep us updated 🤪

Im gonna try this soon ! Thanks ! U got a new fan from Morocco 🇲🇦

@Spectacular-cuoredicioccolato

4 жыл бұрын

Thanks 👍🏼 for the support

Happy New Year Andrea to you you Family and Friends. Another Spectacular video! I'm going to give that a try it is so easy to follow and do. I want something that has great flavour and a short turn around time, so I can give the product to my friends as presents. That looks perfect for what I intend to do. Going shopping tomorrow for pork loin to make a few samples with different flavours.

@Spectacular-cuoredicioccolato

2 жыл бұрын

Spectacular 🤩 keep us updated

I made two of these and they were excellent. This is the simplest method great for beginners.

@Spectacular-cuoredicioccolato

2 жыл бұрын

Spectacular 🥳 thanks for sharing your experience 👍🏼 and please share the video with friends and family

I just put mine into the fridge now. Its already drying and will be good I think. Thank you for sharing your skills with us!! I made your ciabatta too and it is awesome!! Next up is the cured proscuitto. Grazie!!

@Spectacular-cuoredicioccolato

4 жыл бұрын

👍🏼 let us know 😉😀

Thanks for the tutorial ! The best one I've watched I'm trying for the first time now 😀 I only wish I didn't have to crank the volume when you are further away from the camera Keep up the good work!

@Spectacular-cuoredicioccolato

4 жыл бұрын

Thanks 👍 this is why I trying to buy the new equipment 😊 Here you can Help me to buy the right equipment to improve my videos: bit.ly/37dI1hy

Thank you for showing us how it’s done you are awesome to watch and to learn from

@Spectacular-cuoredicioccolato

Жыл бұрын

Thanks Bill 🥳 keep us updated 😉 when you taste your one

@billo8850

Жыл бұрын

@@Spectacular-cuoredicioccolato I actually just watched this one because I enjoy learning from you but I am making your duck prosciutto

@Spectacular-cuoredicioccolato

Жыл бұрын

Spectacular 🥳 keep us updated

30 days later, spectacular. I'll be trying your other cured meats next, grazie mille!

@cuoredicioccolatoit

5 жыл бұрын

👍 perfect 😉 let us know also your experience with the future recipe

I'm inspired to try this! Thank you. I'm curious if you can do this with a larger piece of pork loin or is it better to cut into smaller pieces as you have shown? I'm guessing smaller pieces will make it easier to cure in less time? Thank you for your video. I've never cured meat and I'm going to try it.

This was a nice video. I remember this at home. My Mom and Dad used to make these every year, but theirs had a little more fat in the interior of the meat to keep it moist and crushed red peppers on the exterior for spiciness. Our garage, where it cured, was a walk in meat locker with all the sausages, prosciutto's, these and other meats. Man, I miss Mom, Dad and their food.

@cuoredicioccolatoit

5 жыл бұрын

Very nice moments

@alexjogyerek2120

5 жыл бұрын

Frank, my parents both died exactly 20 years ago, father died in June 1998 and mother November 1998, I miss them dearly.

I have been following your videos from Mumbai India ! It’s so amazing , will get down to trying some of them with local produce Meanwhile keep the videos coming 🇮🇳🙏🏽🙏🏽🙏🏽

@Spectacular-cuoredicioccolato

4 жыл бұрын

👍🏼 I will

Great! U made everything easy to follow

@Spectacular-cuoredicioccolato

3 жыл бұрын

☺️ thanks

Subscribed and shared. Excellent videos. Thank you.

@Spectacular-cuoredicioccolato

4 жыл бұрын

Thanks 😀👍😋🤩

Fantastico! Is this a prosciutto? It looks like it has the same texture.

Working on my second batch, since the first one made me folk hero to my neighbors.

@Spectacular-cuoredicioccolato

5 жыл бұрын

👍 spectacular 😀 share the videos with your neighbors 😉 Thanks 😊

I have been a friend of KZread for a long time. Good work and keep it up

@Spectacular-cuoredicioccolato

3 жыл бұрын

Thanks for your support 😉👍🏼

You know what? I'm living in the Miami, and till now the only way to taste "Coppa" that I had was by buying Citterio Brand made in the USA. Now, thanks to you I can do taste THE REAL DEAL. I really appreciate your videos!!! I can imagine myself in 30 days with that Coppa and a Nastro Azzurro! Grazie Chef!!!

@Spectacular-cuoredicioccolato

5 жыл бұрын

👍 perfect, let us know in 30 days 😉

Excellent!! I must try this.

@Spectacular-cuoredicioccolato

3 жыл бұрын

😉👍🏼 bravo

Looks great! I would love to try to make some! Thank you for the demonstration! Ciao!

@Spectacular-cuoredicioccolato

6 ай бұрын

Ciao 👋🏼

Avambraccio rotea vorticosamente da 1 ora. Lonza fatta seguendo tue indicazioni e' semplicemente STREPITOSA !!!!!!!!!!!!! GRAZIE dalla Thailandia. Siamo in debito. Puoi venire a provare se non credi. Fantastica.SPECTACULAR ! Sei un mito Chocolate Man !!!

@Spectacular-cuoredicioccolato

3 жыл бұрын

😂👍🏼 spectacular 🚁 Appena riaprono ci becchiamo

Thank you for sharing!

@Spectacular-cuoredicioccolato

6 жыл бұрын

Welcome, please share the video

I tried it and it turned out beautiful, thanks for sharing buddy. Now you have to show us how to make that wine you are drinking

@cuoredicioccolatoit

5 жыл бұрын

👍 perfect kzread.info/dash/bejne/qqCDpNOGYa-Xeaw.html

amazing, I have to try this!

@Spectacular-cuoredicioccolato

5 жыл бұрын

Try, let us know and please share the video 😉

I will have to try your recipe. 👌

@Spectacular-cuoredicioccolato

6 жыл бұрын

For sure, let us know the result 😉

G'day love your guides, one question though if i may, what is your room temperature when you leave meat out for 24 hours at room temperature? is this a neccesary step? or can i go straight to fridge? thank you in advance Richard

@Spectacular-cuoredicioccolato

4 жыл бұрын

25°C but if it more and you are worry you can leave at room temperature for 12 or 8 hours 😉

your videos are therapeutic, please continue doing them and more beer recipes please. it would be great if you could do german wheat beer hefeweizen

@cuoredicioccolatoit

5 жыл бұрын

🤣 Thanks ☺️ I will try 😉

Doing this ASAP! Looks delish!!! :)

@Spectacular-cuoredicioccolato

4 жыл бұрын

👍🏼

my favourite channel

@Spectacular-cuoredicioccolato

2 жыл бұрын

Thanks ☺️ please share the videos with friends and family

Hi, Is the vinegar used distilled malt or are you using white wine vinegar? I've just started the recipe thanks for publishing it.

@Spectacular-cuoredicioccolato

5 жыл бұрын

Hi, you can use the vinegar that you have at home it will be the same. In Italy we have grape vinegar 😉

Fantastico, come tute le cose che fai. Saluto di nuovo dalla Colombia.

@Spectacular-cuoredicioccolato

4 жыл бұрын

Saluti 👍🏼 grazie mille ☺️

Great video. In the fridge, do you have to add water (in a bowl) for humidity?

@Spectacular-cuoredicioccolato

3 жыл бұрын

Up to you, but usually the fridge remove the humidity 😬

in our country (Slovakia) we smoke all meat and sausages and also slanina (your panchetta). I didnt know it is possible to make it different way not only at house but also in flat. Im about to try some of your recipes. Loin looks great... Do you use sea salt?

Great Video! I've seen quite a few others for curing Lonza, and this is one of the top! My questions for you: 1) I've made it before and had the pork curing for 36 hours in salt and it became too salty. Wouldn't the meat keep curing if there is salt on it? I was told that after the first 24 hours, rinse with wine and then sprinkle with seasoning(garlic, paprika, pepper, etc) then hang. I've never used sugar but that seems like it would be an improvement. 2)Why rinse and add more salt for another 24 hours instead of 48 hours straight? 3)do you recommend any other spices to add to flavor the Lonza?

@Spectacular-cuoredicioccolato

6 жыл бұрын

1) try in this way and let us know 2) to remove the liquid 3)the spices is up to you. Rosemary, chilly, nutmeg, laurel....

Many thanks for the video, I'm trying the recipe this weekend. Fingers crossed for first charcuterie attempt.

@Spectacular-cuoredicioccolato

6 жыл бұрын

👍 perfect, after you should follow this video 😉 kzread.info/dash/bejne/dWGXu7WGdK6detY.html

@bardigan1

6 жыл бұрын

I will do it!

@Spectacular-cuoredicioccolato

6 жыл бұрын

Thanks 😃

I made this loin. - tasted it today- very good! I will try to make you a video.

@Spectacular-cuoredicioccolato

3 жыл бұрын

Spectacular 🥳 you can send me on instagram

Thanks a lot for your videos. I live also in Thailand, as you. They really rip of people for Salami etc. My Salami is hanging in the fridge. My first Salami, I Made from your instructions is so good. Really excellent. I can cut it thin as paper.

@Spectacular-cuoredicioccolato

Жыл бұрын

Spectacular 🥳 send me some pictures on instagram 😉

Wow.... fantastic

@cuoredicioccolatoit

5 жыл бұрын

👍

Fantastic explainable

@Spectacular-cuoredicioccolato

2 жыл бұрын

Thanks 😉👍🏼

I've had mine in the pantry for about 5 weeks at 4 - 6 degrees celsius. I'm gonna cut into it this weekend. I noticed some specs of white mold on it. Is it safe to eat or should I start over? I love your videos by the way!

@Spectacular-cuoredicioccolato

4 жыл бұрын

If it is white it is perfect 👍 let us know when you taste it 😉😋

Mamma Mia! I made a whole porkloin, and it was tremendous, although it was difficult to wait 60 days. Mille grazie!

@Spectacular-cuoredicioccolato

2 жыл бұрын

Spectacular 🥳 thanks for sharing your experience 👍🏼

Clean, sharp and no drama.

@Spectacular-cuoredicioccolato

3 жыл бұрын

😂👍🏼 thanks

Just found your channel. Love the intro and your recipes! Keep up the good work. Greetings from Germany :-)

@Spectacular-cuoredicioccolato

6 жыл бұрын

Thanks 😊. Please share the videos it will help the channel

Wonderful!

@Spectacular-cuoredicioccolato

4 жыл бұрын

Thanks 😊👍🤩

Thank you again for all these videos, I will start this today. I would like to know, what is the best way to conserve this after it is done? How long can I keep it in the fridge, or how long in the freezer. We are only 2 people so I'm not sure how long it will take to eat it all and I have a lot of your other recipes that I will "have" to eat !

@Spectacular-cuoredicioccolato

2 жыл бұрын

😂👍🏼 ok You can keep in the fridge, the best is to vacuum it, but you can close in a glass jar

Another spettacolare treat.

@Spectacular-cuoredicioccolato

3 жыл бұрын

Thanks 😊

after curing and tasting, how long does it keep in the fridge ? do you wrap it or just hang it again ?

@Spectacular-cuoredicioccolato

5 жыл бұрын

I wrap It. 2 or 3 weeks but more you wait more it will be dry

Thank​ for​ your​ video​ is​ very​ nice​

@Spectacular-cuoredicioccolato

4 жыл бұрын

Thanks 👍🏼 please share the video with your friends and family 😉

Mam I love your work

@Spectacular-cuoredicioccolato

6 жыл бұрын

Thanks 😊

If you would vacuum seal it, then it can be kept without going bad voor a long time right?

@Spectacular-cuoredicioccolato

2 жыл бұрын

Yes 👍🏼 few months

Do you dry the meat to a certain percent weight loss? for knowing when it is perfectly finished. And Thank you!!!! This was such an amazing video!!! My first time watching you! I just subscribed and cannot wait to try.... and watch MORE! Cheers!!

@Spectacular-cuoredicioccolato

5 жыл бұрын

No but it is a good idea 😉

Good stuff !

@Spectacular-cuoredicioccolato

5 жыл бұрын

Thanks 👍 😋

Nice one, big up bro. We have a lot of pig and goat here, I will try it

@Spectacular-cuoredicioccolato

5 жыл бұрын

👍 let us know the result 😉

Are you using curing salt or just plain sea salt? Your video series is fantastic. Thank you

@Spectacular-cuoredicioccolato

Жыл бұрын

Only sea salt 👍🏼 thanks for your support 🙂

Would wrapping in cheesecloth before putting on the fridge help with retaining some moisture? It seems like the fridge has too low humidity so just wondering

@cuoredicioccolatoit

5 жыл бұрын

Good idea, if you try let us know the results 😉👍

Great job. Grazie. Sei il capo.

@Spectacular-cuoredicioccolato

5 жыл бұрын

👍 grazie a te 😀

@paulstovall3777

5 жыл бұрын

@@Spectacular-cuoredicioccolato Sei piu che benvenuto.

Thank you for your quick response. My first piece of pork in refrigerator already . I let you know how good is this in 1 month. Thank you 1 more time and God bless you.

@Spectacular-cuoredicioccolato

4 жыл бұрын

Thanks 😊👍🏼

Great video, is it possible to carry out this same process with beef?

@Spectacular-cuoredicioccolato

3 жыл бұрын

👍🏼 check the video of the bresaola 😉

Great video! Only thing to add is that if your plumbing is on a septic system dont dump the by products into it. Somewhere you dont want weeds is better.

@Spectacular-cuoredicioccolato

4 жыл бұрын

👍 thanks for the advice

What's a good temperature to have my fridge at for this to cure properly?

@cuoredicioccolatoit

5 жыл бұрын

10*C but I think that the maximum with normal fridge is 5*C

I make my version of capicola, using pork loin instead of shoulder. And I come up with a similar results it is just out of this world tasty.

@Spectacular-cuoredicioccolato

3 жыл бұрын

Spectacular 🤩👍🏼

Hi amazing videos, can you do this with beef instead of pork?

@Spectacular-cuoredicioccolato

4 жыл бұрын

Yes it will be like bresaola 😉 you can watch the video here on the channel 😋

hi, all your recipes are great. However, I have heard that without nitrates and other types of curing salt it is impossible to keep salumis. Is it true?

@Spectacular-cuoredicioccolato

4 жыл бұрын

My recipes are without curing agent only sea salt. Try them and let us know 😉

Greetings from Bulgaria. I started watching your videos about dry meat appetizers. Now I'm waiting for the pancetta to become ready. In my country we make dry meats and wine, too and I wish to ask you is the wine in the beginning of the video homemade. If it is, can you please tell what sorts of grapes did you use. It's color is awesome and combined with that vintage bottle - simple perfection :)

@Spectacular-cuoredicioccolato

4 жыл бұрын

Thanks 😊 let us know when you cut it. The wine is this one 😉 kzread.info/dash/bejne/hq5suqizZdu6Y6w.html

Hi .... Great, great great .... I tasted yesterday my first Cured Pork Loin and it very good. It is only too piquant for my daughters (9 and 4 years old). So for next time I will dosage less peper. Anyway thanks for perfect recipy.

@Spectacular-cuoredicioccolato

5 жыл бұрын

Spectacular 👍 Thanks for your experience Please share the videos with your friends 😉 😀

I like the pancetta! I don't know what it is but sounds tasty!

@Spectacular-cuoredicioccolato

3 жыл бұрын

Yes 👍🏼 very yummy 😋

What’s the product you’re using at 5:20 is it just a regular white pepper?

@Spectacular-cuoredicioccolato

6 жыл бұрын

Black pepper mixed with brown sugar and salt

GOOD PRESENTATION.

@Spectacular-cuoredicioccolato

4 жыл бұрын

Thanks 😀 please share the video 😉

Molte grazie! Quick question. Can this method be done with any cut of meat? Trying it with a large cut of pork loin now but curious if the method stays the same with other cuts?

@Spectacular-cuoredicioccolato

4 жыл бұрын

Prego 😀 Yes you can but if you find the casing or gat will be perfect 👍😋

@bigr9219

4 жыл бұрын

@@Spectacular-cuoredicioccolato if the cut of meat was bigger would you leave it in the fridge longer?

Is it ok to leave it hang in the basement at room temperature for 30 days? Is there a maximum temperature?

@Spectacular-cuoredicioccolato

6 жыл бұрын

Yes the basement is perfect 14*C is the maximum temperature

It's easy to follow. I can't wait to make one already. I want to ask you, could i use any type of vinegar? I have apple vinegar. Is that okay?

@Spectacular-cuoredicioccolato

4 жыл бұрын

Yes you can 👍🏼

@auliamuhammadrachmadie8889

4 жыл бұрын

And one more question. For example if I make it 0.5 kg, we should still let it sit for 24 hours and keep it for 30 days or less than that?

@Spectacular-cuoredicioccolato

4 жыл бұрын

No you to make the proportion 😉

hello dear, I have one more question ... what is the humidity percentage of your refrigerator? my temperature fluctuates between 6 and 10 degrees Celsius and there is white mold on the meat, I think it is too humid in my fridge? Thank you in advance for the info, I really like your program.

@Spectacular-cuoredicioccolato

3 жыл бұрын

Sorry but I don’t know, usually it should be 80% more or less White mold is perfect 😉

@benjaminobrunello6676

3 жыл бұрын

@@Spectacular-cuoredicioccolato it is indeed white dots of fungus on it ... thanks for the info greetings.

You rarely mention humidity when curing. I live in Mexico where the temperature is 40 degrees most days with humidity around 80%. I have a humidity controller with dehumidifier, so I'm wondering what would be the best humidity percentage. Thank you very much.

@Spectacular-cuoredicioccolato

2 жыл бұрын

70% or 75%

Great video. What type of salt? Kosher?

@Spectacular-cuoredicioccolato

6 жыл бұрын

Up to you

Thanks for the video. I just put two wild venison sirloin in the fridge today using this method👍

@Spectacular-cuoredicioccolato

6 жыл бұрын

👌 let us know the result 😉

@Spectacular-cuoredicioccolato

6 жыл бұрын

Perfect, I am happy that everybody appreciate 😉

@alberttresslevic914

6 жыл бұрын

Sorry I deleted my comment on accident! Thanks again, delicious.

@Spectacular-cuoredicioccolato

6 жыл бұрын

Don't worry 😀

Thank you dear One question plz. I couldn't guess the green pepper you used in day 2. Not the black pepper.. what is it?

@Spectacular-cuoredicioccolato

6 жыл бұрын

It's pepper powder

@paulstovall3777

5 жыл бұрын

Pepper ground to dust.

@Spectacular-cuoredicioccolato

5 жыл бұрын

👍

Grazie mille, mi piace molto, lo devo provare.

@Spectacular-cuoredicioccolato

6 жыл бұрын

Prego 😉 facci sapere come ti viene 😀

@josephdizoglio7383

5 жыл бұрын

Daniele Silvaggi i

It was so good, he involuntarily made a wave offering to God.

@Spectacular-cuoredicioccolato

5 жыл бұрын

😂

@shaneskinner9128

3 жыл бұрын

amazing, I have to try this!

Thanks, it's done with cider vinegar, I'll let you know how it goes. The UK distilled white malt variety is different.

@Spectacular-cuoredicioccolato

5 жыл бұрын

Ok 👍 let us know 😀

Hey! I have one hanging in my old fridge, thanks for the inspiration. Is your fridge non-frost? What humidity do you get in it? Mine is self-defrosting and I get about 30% which is probably to dry. Thank in advance for any tips.

@Spectacular-cuoredicioccolato

6 жыл бұрын

Yes it's to dry but in the fridge is the best that you can get. The best solution is old basement 😉 Let us know when you taste it 😉

@Grishna1955

6 жыл бұрын

I certainly will. Have you tried to control humidity in your fridge?

@Spectacular-cuoredicioccolato

6 жыл бұрын

No 😭, how?

@Grishna1955

6 жыл бұрын

Some people put a humidifier inside, or treys with water. I tried and found it difficult. I took mine out today after 18 days (not 30) as it felt pretty hard to touch. In my fridge it was good timing, 30 days would make it too dry. The texture is like bresaola very nice. Tastes good but a little to peppery for me. All in all a good and simple recipe, thank you!

@Grishna1955

6 жыл бұрын

N.B. - your lemon beer is bubbling away happily, will let you know what comes out :)

WHAT IS STUFF IN THER BOTTLE THAT U USE BEFORE THEW 2ND CURING?

@Spectacular-cuoredicioccolato

4 жыл бұрын

All the ingredients are written in the video 😉. It's powder or liquid?