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How to Make Prosciutto Using A Duck Breast

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Hanging a pork leg to make prosciutto isn't exactly a viable option for everyone, but duck breast prosciutto absolutely is.It's obviously technically not "prosciutto" but it is a delicious kitchen project that results in a delicious cured meat so you can't go wrong there. Duck prosciutto is so incredibly easy and in my opinion it's one of the easiest cured meats out there. You just need duck breast and salt, and very minimal equipment and you're good to go.
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Опубликовано:

6 сен 2024

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Комментарии : 956

@JoshuaWeissman 5 лет назад

Hey guys, I've gotten a few comments about using other types of meats like pork or chicken. I love y'alls creativity, but please please please do not try and adapt this recipe at all. I'm usually fine with peoples adaptations to a recipe of mine, but this is a food safety issue if you change the meat here. This method is specifically for a duck breast. Anyway, thank you and I luh you.

@shawnemerylalfarosuyo5738 5 лет назад

hey uhmm joshua? my bad.. i used a chicken breast. what will happen with mine? lol hopefully it will turn out... good, somehow. any idea what will this turn out

@Drhumbolt 5 лет назад

@@shawnemerylalfarosuyo5738 think about it man..

@shawnemerylalfarosuyo5738 5 лет назад

Drhumbolt yikes....

@its_elkku135 5 лет назад

@@shawnemerylalfarosuyo5738 I wouldn't eat it if I were you.

@shawnemerylalfarosuyo5738 5 лет назад

@@its_elkku135 thanks bruv aight hahahaa

@thomasgarcia8118 5 лет назад

Josh: “Have patience, we live in a fast paced world just listen, slow down” Me: Spamming the skip ten seconds so I can see the beautiful duck Proscuitto

@justtheletterV274 4 года назад

Thomas Garcia Daaammmnnnn, no replies?

@yawn3276 4 года назад

@@justtheletterV274 well yes, but no

@ojoface208 3 года назад

@@justtheletterV274 maybe?

@Enderflow219 4 года назад

Whenever Josh says it’s easy, you know it’s either gonna involve really really expensive ingredients/equipments, or a fat 6 weeks to make

@ryanevius 5 лет назад

"Hanging a pork leg in your own home...probably not the most realistic choice." Translation: Joshua is building a curing room for doing exactly this.

@SoEepyy 5 лет назад

*laughs in spanish*

@Tyrone-Ward 5 лет назад

@@SoEepyy ja ja ja

@santolify 5 лет назад

I missed the taste of prosciutto since I quit eating pork (as well as beef) so I had to give this recipe a shot. After a long search of the right breast I settled for Pekin at our local Whole Foods, albeit small I figured I'll test it out before I take a plunge into curing a much larger breast... The final results did not disappoint at all! OMG, this bad boy taste just like prosciutto!!! Well, I took it a step further and purchased a wine cooler solely to cure duck breast. I am hooked! Thank you Joshua!

@powerplayer75 5 лет назад

for you, an alternative to real prosciutto. for muslims, an unlocked food.

@Rostol 5 лет назад

yeah cos before this video they never EVER thought about drying things other then pork ... like Bressaola, pastrami, basterma ...

@maxtim8005 5 лет назад

Same for Jews lol

@abeer2290 5 лет назад

I love this comment 😂😂💔 unlocked food!!

@ShojoBakunyu 5 лет назад

It's a shame that so many let themselves be mind raped by the beliefs of people from thousands of years ago that thought that semen was created in the spine, bushes can talk, and magic horses can fly you across your known world in a night. It's no different than thinking you shouldn't step out of your house with your right foot because your schizophrenic neighbor told you the voices in his head said it'll give you bad luck. 🙄 Get therapy, take your meds, and grow up.

@tonymontana24596 5 лет назад

ShojoBakunyu are you really that insecure about being an Atheist that you’d need to use an obscure comment under a duck prosciutto video on the internet to flex your intellectual enlightenment? Lol

@straindmind 5 лет назад

So....guess who's adding this to the beef Wellington recipe you posted awhile back...

@alistergoh9744 5 лет назад

Uhhhhhhhhhhhhhh, not you?

@reneebear3641 4 года назад

So, a year later... how was it?

@tamarfrank9330 4 года назад

@jacobross7443 4 года назад

You could also use his puff pastry recipe as well

@straindmind 4 года назад

@@reneebear3641 delicious

@ffsleon 5 лет назад

3:51 Look! It's Prosciutto hanging with Doppio!

@nickcollura3050 3 года назад

Nice to find another chad jojo viewer on a cooking video

@thomasstribley 5 лет назад

".. And 3 juniper berries" - continues to add 4 berries

@Frozty 5 лет назад

Actually 5, one rolls down hiding behind the side of the pot.

@JoshuaWeissman 5 лет назад

Thomas Stribley Why am I like this?

@nikosfilipino 5 лет назад

scandelous

@Ursaminor31 4 года назад

Booo

@Medium-RareSteak 5 лет назад

This looks nothing like an Italian Gangster

@lavachakes2628 5 лет назад

But it looks old

@arsonality3797 5 лет назад

『B E A C H B O Y』

@adlerdrahms758 4 года назад

A N I K I

@apocalypsenw4780 4 года назад

ARRIVEDERCI

@moodyjazz4997 4 года назад

*P E S C I*

@The_Mad_Chef78 5 лет назад

I personally like using a little sodium nitrite/pink salt when I do this. Yes it can be done without it safely but the pink salt gives you a safety net that I prefer since most of us are doing this outside of highly controlled temperature and humidity conditions. The added bonus is that it has much better, more appetizing color when it comes out. The other thing I have done as well is brush the cheese cloth down with brandy several times during the process. The alcohol helps keep funky stuff from growing while it cures, and it imparts a very nice flavor.

@benjaminwinnett7269 5 лет назад

You're killing me Joshua, I just used all my duck to make gumbo :(

@TXLzetage 5 лет назад

Benjamin Winnett bro 😂😂

@merlinmendoza5177 5 лет назад

Are you flexing on us

@benjaminwinnett7269 5 лет назад

@@merlinmendoza5177 I guess when you put it that way...

@JoshuaWeissman 5 лет назад

Benjamin Winnett I respect the gumbo flex

@deluxdeceived841 5 лет назад

Benjamin Winnett what is gumbo

@jivanta23 3 года назад

Thank you for being such a motivation for us to become culinary experts in the home kitchen! Keep up the good work. You are making us care more about the food we eat, and making what we previously thought was only available in restraunts accessible for all.

@daniellesadiklar2787 4 года назад

I'm allergic to pork: I have trouble breathing, vomiting, and get rashes and hives. This is literally perfect! I miss being able to eat pork, especially prosciutto... this will do. Thank you for this recipe!

@martynabieniok9669 5 лет назад

I feel that this channel fits perfectly for my need of homemade fancy food

@f4tta55 5 лет назад

You have a really cool an straightforward approach. I myself have cooked, butchered, Charcuterie. For years. An it’s so much fun, it’s even better to watch you. You make it fun an easy to understand.

@yuki-hh2np 5 лет назад

im grateful i got to see this before i was dead.....

@ruudvangorilla3221 4 года назад

Good one, I was looking through comment for these

@whoshotjj 4 года назад

You did you manage to sneak a jojo reference in this?

@mrWertyuiop111 5 лет назад

Your videos are an art! Joshua your videos are amazing, you pulled me in with your sour dough videos (I learned to make sour dough from your videos, I even have my own starter now) but I am truly addicted to your b-roll shots, it is truly amazing how you manage to put together those shots in such a beautiful way, a real skill. Please continue to amaze and impress. Love your videos, love you.

@bobthebuilder1289 5 лет назад

2:32 my breast should be completely encased in salt? What the hell have I been buying bras for then?

@tinidor08 5 лет назад

I believe it goes well with fish and best eaten on a moving train when you are in Italy. But yeah, I know that feels kinda old.

@kornjacinvrac6078 4 года назад

Fish wtf is wrong with you?

@DontCallMeEdith 4 года назад

Hehehehehe I get it

@nader4823 4 года назад

I get the JoJo reference...

@spookyplaguedoctor5714 4 года назад

That's a jojo reference isn't it

@beautytape 3 года назад

I just bought a duck breast wondering how to fry it properly for Sundays dinner.. But this is worth a dozen of dinners! Just make it tomorrow ❤ thanks Josh for stunning propositions of any food making. Luv ya

@paneujun5067 4 года назад

Josh, u should give us a tour in ure fridge what do u constantly stock / a must have. And in ure kitchen pantry.

@meka-eelpather8485 4 года назад

This is amazing. You’ve opened my horizons to halaal prosciutto. Amazing brother.

@joes.2647 Год назад

Same 🙏🏽

@Aezandris 5 лет назад

This is a very popular French way of "cooking" duck. It is usually smoked and put in salads. It is cut thicker than that though.

@JoshuaWeissman 5 лет назад

I imagine smoking it after this cure would be absolutely intoxicating.

@sevbrown415 3 года назад

@@JoshuaWeissman know this is an old thread but what would you recommend for a smoke temp for this?!

@megane617 5 лет назад

I don't eat pork so thank you for this! I've never had prosciutto. Would love to try this!!

@s-boy4613 5 лет назад

Mind if I ask why? I don't either but that's cause I live in a Muslim majority country so we don't import or farm pork. Sorry if I'm being intrusive.

@megane617 5 лет назад

@@s-boy4613 sure! I follow the biblical laws. They prohibit the consumption of pork🙂

@megane617 5 лет назад

@@s-boy4613 pork is so bad for you anyways, you aren't missing out!

@thomascristofor225 5 лет назад

Megan Enriquez i don’t think so

@zorbahak11 4 года назад

@@megane617 interesting most christians ik eat pork but some dont. Does it actually say no to pork??

@Sonofdoomsday 5 лет назад

I guarantee you that you're going to hit million this year

@furioussebas 3 года назад

our boi its now at 3.5m :')

@afischer1903 5 лет назад

you rock. did i say you rock? because you rock. as i said before, i'm gonna be here to congratulate you when you reach a million subscribers. see ya

@garrettparks7439 4 года назад

I've been meaning to try making this. I bought one from my local butcher that they made, and saved the last 1/3 of it for something like 4 months because it was so good and I didn't want to be out of it because they didn't make any more. Now seeing this video, I'm going to make some next week.

@jennabrasz9445 5 лет назад

Every time I want to cook / bake something I Check your channel first. This recipe is DEFINATELY happening in my house soon! Love your stuff!!

@swalker83 5 лет назад

I made this and finally cut into it today. It was amazing!

@ricsit9908 5 лет назад

THE GRATEFUL DEAD No but siriously guys.....no Jojo refernces yet

@ThePeaceluffer 5 лет назад

I don't know if JoJo fans are often into cooking. But I wonder how well this would go with fish *eyebrow wiggle*

@ricsit9908 5 лет назад

Tsukote Amie I see what you did there

@timdoring8571 5 лет назад

Would you guys recommend me to watch jojos? I heard it was a good anime, but it seems to have a very particular art style

@ThePeaceluffer 5 лет назад

@@timdoring8571 I do. Yes, the art style is different and one of a kind after the first few parts, but don't let that scare you off. The first two parts are different from the rest of the anime since they focus on a different power, but it's still a lot of fun. There are many quirky characters, absolute memeable moments, interesting stories and powers, a hefty load of symbolism if you want to look for it, and what I think is fun is that part 1 and 3 together basically tell the story of Bram stoker's Dracula, but with manly men and shiny anime fights. Give it a shot, you won't regret it. Just don't be expecting a psychological anime.

@ricsit9908 5 лет назад

Zwanni Trust me, it’s one of the best one out there. Also every part (season) has it’s own art style. It is really uniqe but in a good way. Also part 1 (the first 9 ep) is kinda slow and it’s actually resembles your generic 80’s shonen but they are a really good starting point of the series. But from episode 10 it’s a GOD tier anime.

@alexzz1234 3 года назад

Thank you so much for this new experience. I have been making this almost every other week during COVID. One additional note I might add is that if you find this to be too salty, add brown sugar to the 24 hour cure. Makes all the difference.

@rullyharto3917 5 лет назад

FINALLY, SOMETHING HALAL IN THE INTERNET :) BLESS YOU, GREAT SIR

@Rostol 5 лет назад

that would really depend on getting Kosher duck

@rullyharto3917 5 лет назад

@@Rostol I'm from Indonesia, finding halal food is easy peasy. In fact you won't find pork in our supermarkets

@haji727 5 лет назад

Thanks for this video. I’ve been wanting to make it since culinary school. We made it and on that day I was in another kitchen helping with another project. I will certainly give this a try.

@baileylang1293 5 лет назад

Hey Josh! Absolutely love your videos! Very inspiring, keep up the awesome work!

@mrn5130 3 года назад

My french grand-father used to make this all the time. Never made it on my own. Now is the time! Thanks for the recipe!

@TheDoubleDWay 5 лет назад

Huge strides for home chefs. Love you man!

@hellzeze 3 года назад

In Italy we use it thinly sliced on top of a good old fettuccine e porcini mushrooms, makes it so warm and delicious

@usafan96soren20 5 лет назад

Wooo I would love to try it, I'm a big prosciutto lover. Much love from Italy ❤️ keep killing it

@notsofrilly 5 лет назад

Thank you for making this. I can't eat pork so I've never eaten Picutto. This is a good alternative so I can finally try it

@quickaswink 5 лет назад

Great video as always, the quality of your content is amazing! I was wondering if you were planning on making a showcase video of your kitchen and equipment in the future maybe? I'd love to know what knives etc. you are using / would recommend!

@myguiltybody 5 лет назад

i read it

@vexes908 5 лет назад

I have the Alpha-Gal allergy that makes me allergic to red meat. You have just improved my life in ways I can barely comprehend. I have missed prosciutto so much...

@abouttime837 5 лет назад

And it's kosher/halal! can't wait to try it

@andivatar6383 5 лет назад

finally somebody really point out this. and finally im relieved that it has halal substitute with "proper taste"

@DimmyCracksDemons 4 года назад

It was blurred out in the background but I saw the bottle of amazing brew from the oldest brewery in the world. Wunderbar!!

@cynthia2901 5 лет назад

Love your videos but can you please adjust your voice over volumes. The intro is always super loud then once your instructions come they're too soft and the b roll music just comes back up to a blast.

@randnorm 5 лет назад

yeah you should do something about that. your videos are amazing and i love to watch them but sound volume is an issue.

@mattbecker743 4 года назад

I agree. It's pretty damn brutal.

@felixcolon8930 2 года назад

Thank You very much Chef for share that Recipe. I am a Pastry Chef myself and I like to learn something useful every day.

@makenzyhoning8301 5 лет назад

for a seccond i thought you said "but can we make prosciutto out of a beagle" and I was like um what

@capt_lone_startx5048 Год назад

I made this and it’s amazing. Thank you for sharing the recipe. No need (imo) to modify at all

@mkchronic 5 лет назад

Great vids bud. Keep me coming plz. I’ve already tried a few of your recipes/techniques and all turned out amazing! Cheers

@Norwaycat91 5 лет назад

I really enjoy that you've started making your b-roll clips a little longer, makes such a difference!

@JoshuaWeissman 5 лет назад

People were asking for it so I was hoping people would be happy with that change. Thank you! :)

@D4N13L3151NK 5 лет назад

You magnificent human being. Thanks for showing me this.

@Pokkeltjies 5 лет назад

This is basically how we make biltong in south africa, except we use red meat or venison... And we don't use cloth🤔🤔🤔 love what you're doing. Always something exciting to watch🍻

@GoSpringboksGo 5 лет назад

Could you possibly reuse the salt by drying it in the oven afterwards? Maybe at >100° C to sterilize it?

@jael690 5 лет назад

Curious about this as well

@richie5885 4 года назад

Yeah definitely, as long as its spread out and reaches over 120 deg C, as its a fridge cure and store, no nitrate. If it was any recipe involving pink salt I'd be more hesitant as to figuring out the nitrite/nitrate levels over time. Also if you are using aromatics, you probably wouldn't want to reuse it more than a couple of times, as spices oxidise and herbs go bitter after reheating multiple times.

@sladanveljkovic8222 5 лет назад

your the best , i tried a'lot of your recipes, very good

@mascatrails661 5 лет назад

Gonna harvest some ducks this weekend. Maybe its prosciutto time

@BenjaminOwusu-lp4qj Год назад

Oh josh thank you there's no prosscuito in my country and i wanted to make tortellini so bad thank you so much😊

@preziosofiras54 5 лет назад

This is amazing... I’m wondering if you can make a duck Terrine for us. That will be fantastic. Thank you

@tjortaraja Год назад

This is the perfect recipe for me as my husband doesn't eat pork and I am missing it. More recipes like this really suits people living countries with large Muslim populations.

@benlee5039 5 лет назад

Never clicked on a video so fast.

@Antimonium 3 года назад

Fun fact: in italian, the word prosciutto refers to a cut of the pig (the back thigh, I don't know what it's called in english) and it's so commonly used to reference the cured meat that not many people know it's also the meat cut anymore

@sabersahoge2695 5 лет назад

instructions unclear, cured my B roll memory card and it broke

@kylesterling8148 4 года назад

i dunno if its because i am uncultured but i swear to god ive never heard of a decent amount of the yummies he makes

@rneustel388 5 лет назад

May I say, “Wow...just wow!!” Thinking of little ducky lardons is making me so very hungry-where’s that recipe for duck prosciutto carbonara?

@amauryderesseguier2958 3 года назад

I'm not sure if you knew before making this video, but smoked duck breast is a very popular dish in south-western france, and it's very similar to what you just made. Look up "magret de canard fumé" and you'll find tons f similar recipes that are all amazing!

@marcusgrobler6334 5 лет назад

Love your vids man!! Keep it up!!! Even if the algorithm makes things difficult!!

@robertholmes6336 3 года назад

I noticed a bottle of Weihenstephaner (German wheat beer) in the fridge door what a great combination that would be with the duck 😋😋👍

@DoctorMcHerp 4 года назад

Alternately: Remove the skin, freeze it, cure the duck, and when it's ready to eat, thaw out the skin and make crackling out of it so you have varying textures.

@ourtube4266 2 года назад

I tried this method, the meat has a very gamey and almost funky flavor when eaten uncooked. If you aren’t in love with the more “complex” notes in duck already I would pass on this one. Personally I like it in small amounts but a whole breast is too much for me to eat before it goes bad. Tried dicing it and frying the cubes to garnish a bowl of Hungarian cabbage soup and it was incredible, like gourmet bacon bits. If you’re on the fence about this it’s very easy and fun to try but the results might not be to your liking if you can’t handle extremely strong flavors.

@NucleaPowerIsTheShit 5 лет назад

Nice, but you should go for 3 weeks, which is the usual "minimum" time for a better result. You can see in your cut that it is still too fresh. Just my two cents. :-)

@ckooijman6314 5 лет назад

NuclearPowerIsTheShit Would you replace the salt once in a while?

@NucleaPowerIsTheShit 5 лет назад

@@ckooijman6314 No, once the cure is made (up to 24h, depending your meat and salt), you rince it and then add spices or not. Then wait... :-)

@dask7428 4 года назад

@@pierred. I think around 25 to 30% weight loss is what is mostly recommend it.

@Lulovna 3 года назад

I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not. May be my fridge Is too humid?

@NucleaPowerIsTheShit 3 года назад

@@Lulovna Usually it looses its size during the salt process at the beginning. It may loose a bit more in size after, but shouldn't too much. How is it right now ? Soft, or hard ? What meat is it ? It should be ready. How is it on the outside, dry or moldy ?

@sethrich5998 3 года назад

Well I just got my first hunting buddy this year (black lab), and I do love Prosciutto! Definitely gonna try this.

@lexi29 5 лет назад

I've been loving your videos! They always have great explanations. I just have one question: What can you do with the leftover salt? Do you have to toss it?

@Jasminebed2 4 года назад

You can use it to scrub stuff, or save for winter if you get ice, and use on your sidewalk. Don't eat or cook with it.

@kaseydodgion350 Год назад

Made sous vide duck breast for the first time today and thought, hm, this tastes like prosciutto, then remembered this video. I see whatcha did there! 😊 Will be making ❤

@cntchds 4 года назад

Something about listening to you say "sometimes it's good to slow down" on 2x speed gave some true experiential dissonance.

@Deuce7Off 5 лет назад

Just tried my duck prosciutto after drying for two weeks and it's pretty good. Keep up the awesome content.

@critstixdarkspear5375 5 лет назад

“Will last three weeks in the fridge”... won’t last ten fkn minutes after I unwrap it.

@alapislazuli5520 5 лет назад

your videos took me to a new level of cooking!! Thanks for that!

@PLANDerLinde99 5 лет назад

Italians are crying internally because of this video

@thebeardedmother1535 3 года назад

Began this beauty just over two weeks ago and served it up as part of a Christmas charcutterie board today. Was bloody cracker jack. Next time will be a little more adventurous than a simple cracked pepper crust though. Cheers Josh. Merry Christmas

@metabladesarchive 4 года назад

After watching this video I feel like yelling Grateful Dead and rapidly aging a train full of innocent passengers.

@DaBlueToad 5 лет назад

This is great for people who can't eat pork, awesome video man!!!

@Naj223 5 лет назад

You should make a video of the b roll from every video😮

@petitebaje 5 лет назад

I might explode

@Erika70079 4 года назад

Thumbs up when I saw the juniper berries lol! I have a huge container of them and don't know what to do with them :). Also, the recipe looks delicious

@samuelschor484 5 лет назад

Japanese breakfast please

@LukeVenables 5 лет назад

Just tried my first batch. Freaking delicious. Thanks!

@kaloreskri7663 5 лет назад

0:00 I thought it’s gonna be “Hey Vsauce Michael here!”

@bigwoo 5 лет назад

Oh man this is the video I've been waiting for. I was actually just talking to someone about duck breast prosciutto a few days ago. Talk about giving your subs what they want. Question though..... If I'm not able to hang my duck, can I place it on a rack in the fridge? Will that provide enough air circulation to allow it to dry out? Thank You Sir! You helped me make my first sourdough bread, as well as the best banana bread and sourdough pancakes I've ever had.

@PLANDerLinde99 5 лет назад

Thanks, Stoner!

@BornAwsumb 3 года назад

I swore I subscribed before looking up this video to help me because I got my cheesecloth and the duck is ready to come out the salt. Thank you for the many many many things you have taught me. Great Videos! Amazing work! All that Jazz!

@Jorge-wg9tq 5 лет назад

I always use tweezers to garnish my dishes GAWDDDDDDD

@PostPatriot 5 лет назад

That's because you've never had an adult meal. Your probably trying to dress up the cheapest shit you can find to "be just as good as what you see in cooking shows". 😂

@phoebesmith3935 5 лет назад

@@PostPatriot Wow, that was... Needlessly aggressive.

@PostPatriot 5 лет назад

@@phoebesmith3935 You consider that aggressive? You must not be that old either. Actually it was delivered much in the same fashion as a Chef would in a kitchen who gives a shit about what they serve. If it offends you, its not my problem, its your own.

@katkoala 5 лет назад

@@PostPatriot OR she/he works in an upperclass restaurant that pays a higher salary than what you earn from your cashier job at kfc. Its all about standards. Maybe he/she is a perfectionist. Maybe he/she enjoys creating and serving beautiful dishes. All she said was she uses tweezers to garnish her dish. Seriously, who the fuck lit the fuse to your tampon?

@PostPatriot 5 лет назад

@@katkoala Who lit yours, little bitch? 😂 You are just throwing wood on a fire lit by the previous idiot. 😂😂😂 IT hasn't worked anywhere near a "high end" restaurant. I know this because of life experience. Its easy to spot a poser when you graduated CIA and worked in acclaimed restaurants across Europe. Suprise skank, you'll fit right in with all the other children who think television equals experience.

@doomshroom1991 5 лет назад

Your channel is the first ive seen that ive been constantly interested in the content

@zwordsman 5 лет назад

Probably idiot question here. but. Salt kills all the bacteria I assume. So no food bourne illnesses? I'm asking mainly because I see another comment about how its dangerous to do this with say chicken or some other cut of meat. So thought I'd ask

@ZombiesSlaier 5 лет назад

Very approximate explanation for a very complicated problem. Basically, that much salt creates an environment with an insanely high osmotic pressure. What happens is that any living thing (e.g. bacteria) is mostly made out of water, and difference in osmotic pressure determines where water moves. Liquids with high osmotic pressure draw water. So, if you drown meat in salt, water is drawn with extreme strength outside of said bacteria, thus preventing proliferation and effectively killing those that are there. tl;dr of the tl;dr that environment is way too salty for anything to live in

@saulypopsxx 5 лет назад

Been wanting to cure my own meat for a while now, and after watching this I feel I can have the confidence to actually try it out now. Great video man - really enjoy your content!

@KeeganHughes-mq4un 5 лет назад

This guys voice is so soothing No homo tho

@ldr408 5 лет назад

Thanks so much can’t wait to make this my boyfriend doesn’t eat pork but loves beef Wellington so this will be perfect!!!

@arson8510 4 года назад

“hanging a pork leg in your house probably not the most realistic choice” my grandparents who do this as a way of preserving them in there small “village” in the mountains of china :👁👄👁

@Lulovna 3 года назад

How long did they cure it? Did it loose 30% of the weight? I have mine in the fridge right now. It has been there for a month now and it has only lost 10%. I dont know if ir Is ready or not. May be my fridge Is too humid?

@arson8510 3 года назад

@@Lulovna they cure it for a couple months but then afterwards they hang and preserve it

@arson8510 3 года назад

They do it for a couple of months because they don’t really have fridges but if u do I’d say preserve it for a couple more days but if it starts to smell then your fridge is most likely to humid

@hippiemuslim 5 лет назад

Looking good, going tomorrow to the store to see if duck is on sale.

@Gustavo-yg8ro 5 лет назад

Love your videos man! Just to make some constructive criticism, i think your videos could be better If you used less of the montages with the slow motion at the start and end of every vídeo. I Say that because i really want to see the recipes and the result, but the montages give a pretentious vibe to the video and i even cringe a little. Keep up the good work man