@jasjgaming: Once Human - How to get Kukri and how to use it? #oncehuman #oncehumanmobile

JasJgaming

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Tuesday 19 August 2025 10:46:26 GMT

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Flores Mauricio :

i have 10 kukri jsjsjsj

2025-08-19 11:33:38

0

jei.stip :

gimme some

2025-09-25 20:01:50

0

ansel :

como se consigue??

2025-10-08 19:39:01

0

Ryan_Thai :

🤣

2025-11-01 08:54:17

1

Matias Aguirre :

💕💕💕

2025-08-19 15:30:32

0

Julian Novoa Rodrigu :

☹

2025-09-10 15:26:42

0

Janred :

my kukri is depleted😂, I used it very wrong😂

2025-10-23 18:34:38

0

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Here’s how I made smoked homemade bacon completely from scratch 🐖🥓💨 Y’all, this was such a fun project, and I’ll absolutely be doing it again. It takes a little patience, but the process is pretty simple—and slicing into that first batch of homemade bacon made it completely worth it. I went with a hot honey-style bacon using @Watkins Hot Honey Seasoning, but once you learn the basic process, there are so many different flavor directions you could take it. I’ve already got a few recipes in the works using this bacon, so stay tuned. In the meantime, here’s exactly how I made it: Pork Belly • 1 whole pork belly (6 lb 7 oz / approximately 2,920 g) Cure — I don’t typically list them but the grams become really important for a cure seasoning, which is why I’ve listed them this time • ¼ cup + 1 tsp kosher salt (44 g) • 1¼ tsp Cure #1 (7.3 g) • 2 tbsp + 1 tsp packed brown sugar (29 g) • 7 tbsp Watkins Hot Honey Seasoning To Cure the Pork Belly 1. Mix all of the cure ingredients until evenly combined. 2. Coat the pork belly thoroughly on every side. 3. Place it in a vacuum-sealed bag or a large zip-top bag with as much air removed as possible. 4. Refrigerate for 7 days. After the Cure 5. Remove the pork belly from the bag and rinse it thoroughly under cold water. 6. Pat it completely dry. 7. Place it on a wire rack over a sheet pan and refrigerate uncovered overnight, about 8–12 hours, to develop a pellicle. Final Seasoning Once the surface is dry and slightly tacky, apply a fresh, even coating of Watkins Hot Honey Seasoning to all sides. Smoke Smoke at 180–200°F until the thickest part of the pork belly reaches an internal temperature of 150°F. Chill Let the bacon cool on a wire rack for 30–60 minutes, then refrigerate it uncovered overnight. This helps the fat firm back up and makes the bacon much easier to slice. Slice Slice it to your preferred thickness. I used the 6 setting on my meat slicer for a nice, thick-cut bacon. Have you ever tried making homemade bacon? Let me know in the comments—and tell me what flavor I should try next.

Here’s how I made smoked homemade bacon completely from scratch 🐖🥓💨 Y’all, this was such a fun project, and I’ll absolutely be doing it again. It takes a little patience, but the process is pretty simple—and slicing into that first batch of homemade bacon made it completely worth it. I went with a hot honey-style bacon using @Watkins Hot Honey Seasoning, but once you learn the basic process, there are so many different flavor directions you could take it. I’ve already got a few recipes in the works using this bacon, so stay tuned. In the meantime, here’s exactly how I made it: Pork Belly • 1 whole pork belly (6 lb 7 oz / approximately 2,920 g) Cure — I don’t typically list them but the grams become really important for a cure seasoning, which is why I’ve listed them this time • ¼ cup + 1 tsp kosher salt (44 g) • 1¼ tsp Cure #1 (7.3 g) • 2 tbsp + 1 tsp packed brown sugar (29 g) • 7 tbsp Watkins Hot Honey Seasoning To Cure the Pork Belly 1. Mix all of the cure ingredients until evenly combined. 2. Coat the pork belly thoroughly on every side. 3. Place it in a vacuum-sealed bag or a large zip-top bag with as much air removed as possible. 4. Refrigerate for 7 days. After the Cure 5. Remove the pork belly from the bag and rinse it thoroughly under cold water. 6. Pat it completely dry. 7. Place it on a wire rack over a sheet pan and refrigerate uncovered overnight, about 8–12 hours, to develop a pellicle. Final Seasoning Once the surface is dry and slightly tacky, apply a fresh, even coating of Watkins Hot Honey Seasoning to all sides. Smoke Smoke at 180–200°F until the thickest part of the pork belly reaches an internal temperature of 150°F. Chill Let the bacon cool on a wire rack for 30–60 minutes, then refrigerate it uncovered overnight. This helps the fat firm back up and makes the bacon much easier to slice. Slice Slice it to your preferred thickness. I used the 6 setting on my meat slicer for a nice, thick-cut bacon. Have you ever tried making homemade bacon? Let me know in the comments—and tell me what flavor I should try next.

hati hati gendam ya gaes ya - SpeedCash sc: ikke_nurjayanti #berita #info #fyp #ForYou #speedcash

hati hati gendam ya gaes ya - SpeedCash sc: ikke_nurjayanti #berita #info #fyp #ForYou #speedcash

#قران_كريم #quran #قران

#قران_كريم #quran #قران

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