Відео

Weakling. You need not electricity. Box grater, mortar and pestle. Shave your beard.

Bad bad don’t waste your money

A narrow small shoe horn...you know like the old school shoe stores had then take it and shave it on the edge to sharpen it a bit ... Then you got it. Just be real careful though...

You can find them sometimes at the thrift stores...

Not mine. My grandmother and mother had one.

That turkey was like, "Gimme that! That's mine!" Lol

Could you just leave it out to evaporate and collect the shit at the bottom?

Thank you for sharing.

Amateurs! and to kill your turkeys when you can purchase them in the store is not what I call ok! Once you get to know an animal/insect/ and start bonding with it, that is horrible that you would kill them!! I know as I have fungus gnats I have bonded with and vise versa as well as Ladybugs! It grievers me when any die in my caretaking. All are needed in our eco system. Better yet , DON"T EAT MEAT! You can get protein from things like fish that are not pets, beans , lentils. I am sorry I watched this video I won't anymore! IIn desperate times, I guess we would eat what we don't want to eat to just stay alive, but we don't have to yet.

No follow up to this. Does that mean it didn’t work?

The magic salinity number is 3% for safety.........green weight of meat converted to grams, times .03, answer is weight of salt in grams required for EQUILIBRIUM method of curing, meaning you can't over salt. Temperature , humidity, and air movement are important so the meat's exterior doesn't crust over and stops moisture migration to surface from the interior and rotting internally. White fuzzy mold on surface is actually desired and some people spray it on when placing in cure chamber. Could add Cure #2 (before salt on scale then add salt to targeted weight) at 1 tsp per 5# green meat weight for additional safety and color retention. Curing salts regs limit max allowable ppm to 156. For color retention (so meat doesn't look brown if that bothers you) cure salt can be dropped back to as low as 75ppm (but I'd go 100ppm) and normal salt added to make up to target weight. CURING SALT is 6.75% nitrate/nitrite by weight, the other 93.25% is common salt.

Here in NJ our (sarcastic) squirrels like to chew them off green and place them on our walkway.

#tessesalt we are the salt of the world! HALLELUYAH PRAISE THE LORD

Can I add fresh lemon juice instead of vinegar? I don't like the smell and taste of vinegar

Is it a big deal to have ants in a mealworm farm?

Is a tomato matured on the plant the same taste as a green tomato matured on a sunny window?

Man your connection with the turkey is the upmost spiritual connection with nature and with your own bodies since you are using it for your own food. ❤

Where did you get thoose sifters and containers?

Anyone else see the alien?

How do you separate the babys from the castings?

I don’t get out to the ocean too often, so when I was just there I collected 10 gallons (40 liters) I have a load of work ahead of me

Thanks so much - harvesting this weekend!

This genius probably owns a dog.

Can shore crabs live int that salt water?

😂 Is horseradish root even spicy? I have bought the root a number of times and never found it spicy at all.

mmm. delicious brown polluted salt which will be full of magnesium and taste horrible.

It’s cheaper to do it at home, I buy salmon at $12.99 per lb and I like my bagel with lox, red onion, horseradish sauce and hot peppers nothing else $16.00 at my deli

Everybody likes something different I hate dill with a passion, just the smell alone, a lot of people can’t stand coriander, but I use coriander instead, I have chives and skallion up the gazoot, I use those, also garlic, crush black pepper and Japanese hot pepper flakes, I like lots of flavor and heat just last week I cured 10lbs and oh yes vodka, I ate 2 pieces and then the greedy people that live at my house gobbled it all up, each person is gonna do something different

How about purifying or filtering it? What's the difference between this and celtic salt?

Where are you located

Your kitchen look good specially the window with the green trim❤

My. Mealworms are doing OK But the beetles are dying. What could be the reason. Temperature?

I've heard that BC Hydro forces you to have extra insurance in order to be able to tie to the grid. How much extra did the insurance cost you in order to be able to tie to the grid? I've also heard that BC Hydro forces you to have their inspectors check your system and charges you for it before you can tie to the grid. How much extra did that cost?

space coast meal worms has them

What kind of beetles are they?

The wood grain in your cabinet looks like an alien

I just got 2 35-lb bags of wheat bran and it is going to last me a few years as I took 4 lbs of it out of the trash can and it barely made a dent in the bran. I use to have 22 drawers full of meal worms but now down to 3 full bars of meal worm beetles and 1 drawer full of pupae. I just ordered another 2,000 Meal worms just today so hopefully they arrive Tuesday

5:37 how much for an 8 ball?

Ive always used a food processor, Cant wait to try a blender.. w/ equal parts garlic onion apple cider vinegar, Supposedly a mega great Antibiotic YMMV

What a fantastic video. It makes me realise how much we clip back and throw away without realising it. Farmers too no doubt who are eager to plant the next thing rather than wait. I'm looking forward to seeing more videos and your gorgeous location too.

Any update? Any cons after one year?

Thanks, but before using roughly 6-8kwh of energy and turn my kitchen into a sauna I rather keep buying salt at the supermarket.

Do they escape?

We looked for a video about this because we used a trail cam to see what was killing our quail. We thought for sure it was a weasel. Could not believe my eyes that an owl was the perp! How he can kill the quail from outside the pen is mind boggling to me.

I have never seen potatoes planted in that fashion- meaning allowing the stems to come out the sides of the bag. I always thought you had to cover them as they grew to get a higher yield.

How long does the salt stay fresh for since there's no preservatives in it? And do you store it in the fridge or in the cabinet if you're doing this in the summer and it's hot?

Great video!! 👍👏👏

Man that’s a lot of salt 🧂

I did it. This salt has excellent taste. Once, I made a mistake using my microwave. It killed my microwave. 😅

Could you please put the link where did you buy those set of screens?... thanks