On my mother's side of the family they were all seamen's - i had uncles and elders on her side tell me how they went to sea as cabin boys, in the early 1900s - they worked on Brigs - that's two mass sailing vessels - They all were literate when it came to provisions for the sailors at sea - when in Port they had to help the cooks prepare the provisions before they sailed - what I'm sharing is a 3000 yr tested way of preserving meat - that they told me about - The first thing they did was trim off all fat - if you don't the meat will go rancid - then you soak the meat in.salt water and push on it to push any blood out the meat - they poured that salt water out and might have to do that two more times - Once the water was sort of clear most of the blood was removed - if blood is left in the meat it will go rancid - then the meat and salt water is heated till no more fat melts out of it - it's slimed off the water - the meat was pushed down on to push any oil or fat out of it that had melted - when you chop up meat or cut it into small pieces and put it in a pot of water it's spungy - it will push water, blood and fat out when you press down on it - Once there is no more fat rising to the top of the water - then you cook the meat in that salt water - In those days they spread the meat on hot slates over a fire after it was cooked - they dried the meat till it was briddle - then they packed it in barrels filled with natural salt - that's unbleached salt - they said at sea, the salt in the salt barrels might get quite damp at times or the salt could get wet with mosture - but as long as the meat had no blood or fat - the salt kept it preserves - I've put meat up that way for yrs - all the jerky ECT you buy is factory meat it's ground fine - then pressed into stripe - raw meat can be made into jerky - were as cooked dried meat tends to be brittle - that's one of the ways that's tried and tested - to preserve meat
I'm in Wyoming. I make my own jerky. I dry cook it in a Cabelas dehydrator. After I vacuum seal it with desiccant packs to keep the jerky dry and able to store for a long time. Game jerky is best like Elk, Deer etc. No fat.
Every Winter I stash beef jerky in the car in case I am caught stranded. So far I have never needed it; which means I look forward to Spring for more reasons than one!🤫😋
@@dananorth895 I bought Rodent Bait Stations, put them on each side of the outside of the garage. On the inside, I put glue traps along the wall. And if they get past that, rodents hate Bounce Fabric Softener Sheets...put the sheets around your tires and under the engine where they jump up into the vehicle. They do a lot of damage. My friend's Lincoln had a rat nest under the hood and all his electrical wires chewed up.
South africans are professionals when it comes to Jerky , we call it Biltong , and we air dry it , we hang it on hooks and put it in a place where a fan keeps it drying . we also brush it off with vinegar to keep the mould off of it. google biltong recipes for the best old fasioned jerkey . best stored in a brown paper bag
Have my own dehydrator and have been making jerky. Have about 50 pounds. Of course package is the key. I also grow my own veggies and fruit. I believe I have about a year's worth of food and about 50 gallons of filtered water
I smoke it in my little smoker and then dehydrate it and then vacuum bag it. Off to the freezer after that. If I loose the freezer in a power down situation, it should still be good for months. Great source of protein to go along with other prepper food.
Sodium nitrate and sodium nitrite are used in commercially preserved meats. Salt is better as a healthier preservative as is smoking and adding a little white vinegar to your marinade. I personally like to use soy sauce instead of salt. I personally can't use this as storage food as it seldom makes through the week. Yep.
I make my own traditional jerky and put the silicon tabs in the bags or jars. I salt and use low heat dehydrator. It is mostly squirrels and venison for it trimmings and the poorer cuts
I used to eat the duck and goat jerky sold in 5 gallon bags for dogs. I ate it by mistake and liked it that i figure why not. Those giant bags are cheaper than these small ones
I've eaten plenty of duck & chicken jerky made for dogs. I keep a sack of it in my bug out bag. It's not so tasty that I'll eat it all at once, which is a bonus.
I go to Buc-ees and buy a bunch of their jerky, vacuum seal it and freeze it. I figure that should last for years. I’ve opened one 18 months in the freezer ate it and it was just as delicious as the fresh. Gotta love Buc-ees jerky!
I have large batches made, vacuum sealed in heavy small portions. Deep freeze only the unopened packs. I guarantee it will keep just fine if sealed properly and deep frozen.
@@andrewsmith1735 Thanks. I had another conversation, here, about pemican and hard tack? Vs. Regular jerky. I didn't realize there were so many types of meat preservation. The lost, old ways, always interest me! Ie. Gardening, wine / beer making, canning, food preservation, etc.
Pretty much all jerky you buy at the supermarket is loaded with MSG. Read the labels before you buy, or get the gear to make your own, at least you know what's in it.
@@lookingupforjesus Oh yeah, salt is so dangerous! Actually I'd be far more concerned with getting enough salt, than getting too much, since salt is a vital mineral, and the body simply excretes excess salt. I consume liberal amounts of MSG, which I add to my food, if it doesn't have it naturally, though most of my dishes contain large amounts of natural glutamate, because I love my veggies :D I will keep munchin', thank you!
Perfect timing on this video. I have some dehydrated jerky in a jar at home. I was was gonna eat it last night, but seen it was moldy. So I decided today I needed to look up the shelf life or storage info, but I seen this pop up and didn’t have to loo up anything.
80 lbs of rice 80 lbs various dried beans will not go bad. I make my own deer jerky and if you pack it in salt it should last for years. Deer meat is very lean. I will use it to flavor beans and add protein to the beans.
A desiccant pack is not an oxygen absorber, it is a moisture absorber. You should not use oxygen absorbers with desiccants as the desiccants can reduce the oxygen absorber's effectiveness.
I love jerky and used to make it weekly but life's been too busy lately so I buy it. I did a test once, hoping to discover I could rehydrate the jerky and use it in stews or something. Rehydrated, the meat is as tough as it was before it was jerky - and we're not making jerky with tenderloin. Maybe if we'd cooked it for 4 hours in a Dutch oven in a hole in the ground with some oak or hickory coals.... I guess I need to do more testing. But it's definitely delicious on its own so it's always time or money well spent.
It's not a good idea to microwave items in plastic containers. The microwave can liberate some toxic components of the plastic. Use glass or ceramic container. GREAT VIDEO - Thanks for sharing.
I miss being able to eat jerky. Even though I take medication daily, i get gout flare ups after eating it. At first I thought it was just because of the beef I switched to turkey jerky and I still get them so in the end, i had to give up so many of my favorite foods.
I've been told that thoroughly cooking even very rancid meat will make it edible. The person who told me that said the bacteria that went after meat was not harmful to humans once it was killed by cooking. If that's true, you could cook your moldy beef jerky and still eat it in a pinch... but, let me be clear, I'm not sure how true that info is. If someone knows for sure, please comment below. Thanks
I heard a gentleman who escaped from The killing Fields in Cambodia say that he survived by cooking a piece of meat over fire until it was basically charcoal. He still got the nutrients from the meat, and the charcoal help to get rid of or prevent a gastric infection or food poisoning. Just an interview I remember.
Try making Biltong from your favorite meat. Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana and Zambia). I make all of my venison into Biltong, very tatsy. You can find recipes on the Internet, good luck.
Thank you for the great information. I raise my own organic quail for eggs & meat, and quail jerky is my favorite way of eating the extra birds. Just started, so trying different rubs and marinades to find my favorite.
Another great video sir ! Now, how about a good SHTF recipe for White Rice from a 20-lb bag ! And how much does a 1/4, 1/2, or 1 cup actually feed. Much needed info for the next few months I fear. Now, if you'll excuse me, I have some week old jerky in my SHTF bag I fear may be about to go bad. Yup, time to rotate the jerky supply again !
@@chrissewell1608 Biltong is a cured meat similar to beef jerky but is cured without heat or a dehydrator. We hang out in game bags. We use salt and vinegar then hand it. Pemican is a mixture of tallow, dried meat, and sometimes dried berries.
I have made beef jerky. The shelf life is a problem. After doing research and learning how little meat protein is absolutely necessary, I switched to canned meats/canned fish/canned stews for the shelf life. Of course, I have Spam. However, after looking at the salt content, in an emergency situation, I will try to eat a minimum amount of Spam each day if I have only Spam available for animal protein.
What great tips on jerky here! But pemmican has even more nutrition than jerky and keeps way longer. There are tons of easy pemmican recipes online, but most important is to use TALLOW so it won't turn rancid. Homemade pemmican will last for years. PrepSteaders on YT has a great how to video.
I usually buy Robertson’s jerky from the loves truck stops but it’s like $50 a can, but the jerky is really dry almost like chewing plastic lol but it’s worth it in my opinion, anyone else try these before?
My guess is, that wasn't oxygen you removed from the bag. It was probably something like nitrogen to remove the oxygen like manufacturers do with potato chips to extend shelf life.
I keep Jerky in My Bag... I'll chop it up n throw it in with ramen and cook it until tender, drain n add a pack of jalapeno cheese!! If You know, You know 👍💯
I think I missed it... How long does homemade shelf life last? I got the part where he says commercially prepared jerky lasts about a year, but homemade has a shorter shelf-life.
Enjoy your channel. This one was a lot of shooting from the hip (no pun intended). Stick with the stuff you have solid info on, and nutritional info ain’t one of them! Most of what you explained is not accurate. Looking forward to the next one!
I don't eat meat but I know will have to eventually. Stocking up on it for awhile now old trapper is better brand imo. Protein is going to be extremely important.
I absolutely love no man’s land mild beef jerky! I’m so picking on jerky.lol.I live on it as my girlfriend would say since I’m a trucker lol and side note I’ve loved your vids for years brother always great info and God bless.
Hello, Good People, Good job on the recommendations for jerky. Just a suggestion, and, I would like for SensiblePepper to do a video about or the resources available for using lactobacillus and lactic acid for storage. Learn how to make it, about how it is used to help preserve food, add flavor and improve one's health. Thanks
If you don’t have a dehydrator, is cure then fridge dry possible to get similar effect? I’ve been experimenting with success but the only problem is it being very salty
I recently put sidewalk chalk in my bug out bag I haven’t found any channel speaking on the uses for it could you please get the word out using your platform on my behalf thank you and God bless you brother🇺🇸🙏🏼❤️
On my mother's side of the family they were all seamen's - i had uncles and elders on her side tell me how they went to sea as cabin boys, in the early 1900s - they worked on Brigs - that's two mass sailing vessels -
They all were literate when it came to provisions for the sailors at sea - when in Port they had to help the cooks prepare the provisions before they sailed - what I'm sharing is a 3000 yr tested way of preserving meat - that they told me about -
The first thing they did was trim off all fat - if you don't the meat will go rancid - then you soak the meat in.salt water and push on it to push any blood out the meat - they poured that salt water out and might have to do that two more times -
Once the water was sort of clear most of the blood was removed - if blood is left in the meat it will go rancid - then the meat and salt water is heated till no more fat melts out of it - it's slimed off the water - the meat was pushed down on to push any oil or fat out of it that had melted - when you chop up meat or cut it into small pieces and put it in a pot of water it's spungy - it will push water, blood and fat out when you press down on it -
Once there is no more fat rising to the top of the water - then you cook the meat in that salt water -
In those days they spread the meat on hot slates over a fire after it was cooked - they dried the meat till it was briddle - then they packed it in barrels filled with natural salt - that's unbleached salt - they said at sea, the salt in the salt barrels might get quite damp at times or the salt could get wet with mosture - but as long as the meat had no blood or fat - the salt kept it preserves -
I've put meat up that way for yrs - all the jerky ECT you buy is factory meat it's ground fine - then pressed into stripe - raw meat can be made into jerky - were as cooked dried meat tends to be brittle - that's one of the ways that's tried and tested - to preserve meat
Thanks for posting
very interesting
Jerky is one of my favorite food groups.
I'm in Wyoming. I make my own jerky. I dry cook it in a Cabelas dehydrator. After I vacuum seal it with desiccant packs to keep the jerky dry and able to store for a long time. Game jerky is best like Elk, Deer etc. No fat.
I concur.
When doing beef one, you use eye round or?
How long does it last?
Every Winter I stash beef jerky in the car in case I am caught stranded. So far I have never needed it; which means I look forward to Spring for more reasons than one!🤫😋
Great tip.
So, are you saying, you have just never been caught? And you have gotten away with being stranded? All these years? LOL
I've had rodents get into pickup, id be carefull. Turned on heater once and tissue and paper blew out of vents.
@@dananorth895, In the Winter, they are too busy trying to get into my house to worry about the vehicles!
@@dananorth895 I bought Rodent Bait Stations, put them on each side of the outside of the garage. On the inside, I put glue traps along the wall. And if they get past that, rodents hate Bounce Fabric Softener Sheets...put the sheets around your tires and under the engine where they jump up into the vehicle. They do a lot of damage.
My friend's Lincoln had a rat nest under the hood and all his electrical wires chewed up.
South africans are professionals when it comes to Jerky , we call it Biltong , and we air dry it , we hang it on hooks and put it in a place where a fan keeps it drying . we also brush it off with vinegar to keep the mould off of it. google biltong recipes for the best old fasioned jerkey . best stored in a brown paper bag
Have my own dehydrator and have been making jerky. Have about 50 pounds. Of course package is the key. I also grow my own veggies and fruit. I believe I have about a year's worth of food and about 50 gallons of filtered water
Don't be telling everyone
Well done!
Outstanding. You might want to amp up your water supply though.
You sound ready. 👍
show off...😅
"Its meat " was the best part of the video
The only thing better than meat on a stick, is a meat stick!
desiccant packs reduce moisture. Not oxygen 👍
Chemical throw away hand warmers use moisture and oxygen. Incase you need to know.
@@andrewsmith1735 What
I smoke it in my little smoker and then dehydrate it and then vacuum bag it. Off to the freezer after that. If I loose the freezer in a power down situation, it should still be good for months. Great source of protein to go along with other prepper food.
Sodium nitrate and sodium nitrite are used in commercially preserved meats. Salt is better as a healthier preservative as is smoking and adding a little white vinegar to your marinade. I personally like to use soy sauce instead of salt. I personally can't use this as storage food as it seldom makes through the week.
Yep.
I make my own traditional jerky and put the silicon tabs in the bags or jars. I salt and use low heat dehydrator. It is mostly squirrels and venison for it trimmings and the poorer cuts
I used to eat the duck and goat jerky sold in 5 gallon bags for dogs.
I ate it by mistake and liked it that i figure why not.
Those giant bags are cheaper than these small ones
Lamo! My neighbor gave me dog jerky and I liked it...🤣🤣🤣🤣
I've eaten plenty of duck & chicken jerky made for dogs. I keep a sack of it in my bug out bag. It's not so tasty that I'll eat it all at once, which is a bonus.
@@LUCNUKEM lol taste just like chicken...lol I'm joking. My neighbor fed me dog jerky as a funny joke. Sad thing...I liked it. Lamo 🤣🖐
@@ispysaidmylittleeye3489 same thing happened to me. I ended up eating the whole bag.
@@LUCNUKEM thanks. I feel better knowing that I'm not the only person who fell for this trick. Smh.
Biggest problem I have storing jerky, is keeping the kids from eating it all, LOL
Lol so true!!!
I blame it on the kids to LOL.
Tell them its dog jerky...lol
Yeah, grandpa too.
Add a ton of hot pepper - Im from Cajun country we like it burning hot - lol - but your kids might not like it
I go to Buc-ees and buy a bunch of their jerky, vacuum seal it and freeze it. I figure that should last for years. I’ve opened one 18 months in the freezer ate it and it was just as delicious as the fresh. Gotta love Buc-ees jerky!
I have large batches made, vacuum sealed in heavy small portions. Deep freeze only the unopened packs. I guarantee it will keep just fine if sealed properly and deep frozen.
Grind into a powder, mix it with tallow (kidney fat, not muscle fat) store it in vacuum sealed bags and it will last for decades.......
yep
and youll thrive not survive😊
@@versatec1 not on that alone, but it's one for the best ways to store meat protein long term.
One of my favorite snacks, back when I had teeth!
😁
Look into I believe it is called pemican. A ground jerky like meat mixed with a hard fat. Used by covered wagon groups and Indians.
@@andrewsmith1735 Thanks. I had another conversation, here, about pemican and hard tack? Vs. Regular jerky. I didn't realize there were so many types of meat preservation.
The lost, old ways, always interest me! Ie. Gardening, wine / beer making, canning, food preservation, etc.
@@chrissewell1608 hard tack, found memories. Flour, salt, water and no yeast or rise. Bake till consistency of ceramic. Lol
@Sturm Toons ruclips.net/user/jeffslaven
Pretty much all jerky you buy at the supermarket is loaded with MSG. Read the labels before you buy, or get the gear to make your own, at least you know what's in it.
its easy too
Yes, and use top quality meats too.
If you think that glutamate is bad for you, then I guess you never eat tomatoes either
@@Michael-Archonaeus Clever, but you left out the monosodium. Keep munchin bro.
@@lookingupforjesus Oh yeah, salt is so dangerous!
Actually I'd be far more concerned with getting enough salt, than getting too much, since salt is a vital mineral, and the body simply excretes excess salt.
I consume liberal amounts of MSG, which I add to my food, if it doesn't have it naturally, though most of my dishes contain large amounts of natural glutamate, because I love my veggies :D
I will keep munchin', thank you!
I buy old trapper, I store them in my car, and I slowly eat it slowly for weeks... I also live in Florida, so my car gets over 160° daily
Perfect timing on this video. I have some dehydrated jerky in a jar at home. I was was gonna eat it last night, but seen it was moldy. So I decided today I needed to look up the shelf life or storage info, but I seen this pop up and didn’t have to loo up anything.
Definitely not something everyone has knowledge on, and it's important to know thing's.
I'm glad you taught us a thing or two about it 👍
80 lbs of rice 80 lbs various dried beans will not go bad. I make my own deer jerky and if you pack it in salt it should last for years. Deer meat is very lean. I will use it to flavor beans and add protein to the beans.
Also a small piece of jerky stays on a hook really, really well.
This is just what I needed to see last night. I feel so relieved this is one of your prepping items.
Thank You Don .
God Bless you and your Family.
Great Video Thanks.
A desiccant pack is not an oxygen absorber, it is a moisture absorber. You should not use oxygen absorbers with desiccants as the desiccants can reduce the oxygen absorber's effectiveness.
I love jerky and used to make it weekly but life's been too busy lately so I buy it. I did a test once, hoping to discover I could rehydrate the jerky and use it in stews or something. Rehydrated, the meat is as tough as it was before it was jerky - and we're not making jerky with tenderloin. Maybe if we'd cooked it for 4 hours in a Dutch oven in a hole in the ground with some oak or hickory coals.... I guess I need to do more testing. But it's definitely delicious on its own so it's always time or money well spent.
It's not a good idea to microwave items in plastic containers. The microwave can liberate some toxic components of the plastic. Use glass or ceramic container.
GREAT VIDEO - Thanks for sharing.
I miss being able to eat jerky. Even though I take medication daily, i get gout flare ups after eating it. At first I thought it was just because of the beef I switched to turkey jerky and I still get them so in the end, i had to give up so many of my favorite foods.
That thumbnail looks like it's the covers of the Necronomicon from Evil Dead :D
I've been told that thoroughly cooking even very rancid meat will make it edible. The person who told me that said the bacteria that went after meat was not harmful to humans once it was killed by cooking. If that's true, you could cook your moldy beef jerky and still eat it in a pinch... but, let me be clear, I'm not sure how true that info is. If someone knows for sure, please comment below. Thanks
I heard a gentleman who escaped from The killing Fields in Cambodia say that he survived by cooking a piece of meat over fire until it was basically charcoal. He still got the nutrients from the meat, and the charcoal help to get rid of or prevent a gastric infection or food poisoning. Just an interview I remember.
Few pathogens or their toxins will survive ten minutes of hard boil.
Try making Biltong from your favorite meat. Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana and Zambia). I make all of my venison into Biltong, very tatsy. You can find recipes on the Internet, good luck.
I'll check it out
I have found a great way to Rehydrate your stick of beef jerky, is to use it as a swizzle stick, in a nice glass of bourbon. 🥃🥓
I am partial to New Braunfels Smokehouse!
I enjoy all your programs. You're down to earth. As I eat my jerky. Thank you.
I miss the jerky boys
Great video- gonna use the deer meat I harvest this year to make jerky, I love it.
My Dad made venison jerky. Just the best.
Moisture is the enemy to preserved meats! Maybe you should do a short How-to, Jerky video? With the Sootch Smoker 6,000?
Thank you for the great information. I raise my own organic quail for eggs & meat, and quail jerky is my favorite way of eating the extra birds. Just started, so trying different rubs and marinades to find my favorite.
I recently became a diabetic this makes my beans and rice a problem. Can you do a video for diabetic food preps? jerky is a great example. B.Mac
Another great video sir ! Now, how about a good SHTF recipe for White Rice from a 20-lb bag ! And how much does a 1/4, 1/2, or 1 cup actually feed. Much needed info for the next few months I fear.
Now, if you'll excuse me, I have some week old jerky in my SHTF bag I fear may be about to go bad. Yup, time to rotate the jerky supply again !
Store bought jerky is crap to start with...so a year later, it's still crap! I'll keep making and vacuum sealing my own!
I am working on perfecting my Pemmican. I have had good luck with my Biltong
Our go too is hardtack, biltong and pemmican.
Never heard of pemmican or biltong. What is it?
@@chrissewell1608 Biltong is a cured meat similar to beef jerky but is cured without heat or a dehydrator. We hang out in game bags. We use salt and vinegar then hand it. Pemican is a mixture of tallow, dried meat, and sometimes dried berries.
I have made beef jerky. The shelf life is a problem. After doing research and learning how little meat protein is absolutely necessary, I switched to canned meats/canned fish/canned stews for the shelf life. Of course, I have Spam. However, after looking at the salt content, in an emergency situation, I will try to eat a minimum amount of Spam each day if I have only Spam available for animal protein.
dried liver....super multivitamin..tastes nice too
Thank you sir for great video helpful
I love using jerky in my preps. I make a lot of homemade jerky from deer meat and buy a lot of jerky from Mennonite and Amish stores in my area.
I often have a packet of jerky midday when I'm rushing around and don't have time to eat a full sit down meal.
What great tips on jerky here! But pemmican has even more nutrition than jerky and keeps way longer. There are tons of easy pemmican recipes online, but most important is to use TALLOW so it won't turn rancid. Homemade pemmican will last for years. PrepSteaders on YT has a great how to video.
I had to throw away quite a bit of COMMERCIALLY made beef jerky recently. It got white mold on it.
A vid on how to MAKE it would be good
😋Uhhhmmm'Yummyyy😋i love Jerkis, im eating 3 back daily😂😅😅✌
Your right, jerky is wonderful. Hey don't forget to lock your shed back. lol.
I have a portable vacuum for sealing bags . So I can just seal it every time I use it in a reusable Vacuum bag and it would last longer
Vacuum sealer! I saw shark meat jerky called Bite Back.
I usually buy Robertson’s jerky from the loves truck stops but it’s like $50 a can, but the jerky is really dry almost like chewing plastic lol but it’s worth it in my opinion, anyone else try these before?
Best espisode ever cause a knife/flashlight expert made me hungry...lol
My guess is, that wasn't oxygen you removed from the bag. It was probably something like nitrogen to remove the oxygen like manufacturers do with potato chips to extend shelf life.
im looking into dried fish just because i catch them as im by the sea
Great idea
I keep Jerky in My Bag... I'll chop it up n throw it in with ramen and cook it until tender, drain n add a pack of jalapeno cheese!! If You know, You know 👍💯
Loves truck stop beef jerky is the absolute best
I think I missed it... How long does homemade shelf life last? I got the part where he says commercially prepared jerky lasts about a year, but homemade has a shorter shelf-life.
Enjoy your channel. This one was a lot of shooting from the hip (no pun intended). Stick with the stuff you have solid info on, and nutritional info ain’t one of them! Most of what you explained is not accurate. Looking forward to the next one!
I don't eat meat but I know will have to eventually. Stocking up on it for awhile now old trapper is better brand imo. Protein is going to be extremely important.
👋Hi.. I subscribed to your channel awhile ago because you care about sharing long-term survival information to "Everyone "
Didn’t know you had a prepper channel too… so glad I found it today!!
Thanks!
You answered a lot of questions I had
I like deer, elk, and bison jerky. Different.
There's several youtube videos on backpacking recipes using jerky that are very good and very simple to make.
I just ate a pack of jerky. I love it.
We freeze dry our jerky. Lasts decades and oh so dry and good
The only thing I don't like about jerky is I can't stop eating it.
It just doesn't last long in my house.
Cool never had jerky before, but a fan of salami and spiced sausages especially polish ones.
So do not refrigerate jerky? But keep it in a dark, cool place?
I absolutely love no man’s land mild beef jerky! I’m so picking on jerky.lol.I live on it as my girlfriend would say since I’m a trucker lol and side note I’ve loved your vids for years brother always great info and God bless.
now there good meals you make out jerky like wood land stew eggs jerky jerky sandwitch jerk manwitch jerky bbQ and so on and jerk chill
So it’s not good to vacuum seal it and freeze it?
Lots of grunts pack jerky…for good reason
Supporter of the channel I feel like this video was a little lazy though would have rather watch you show the process of how to make homemade jerky
Were headed towards Soylent Green. Watch the movie!
Dang. That sodium is off the change.
Hello, Good People,
Good job on the recommendations for jerky.
Just a suggestion, and, I would like for SensiblePepper to do a video about or the resources available for using lactobacillus and lactic acid for storage.
Learn how to make it, about how it is used to help preserve food, add flavor and improve one's health.
Thanks
great to add to soups and ramen noodles
Old trapper baby!
Watching this beef jerky makes me really hungry... Dam
While the lean meat is best for protein. The fat will also be needed for calorie burn in an emergency situation.
Unfortunately, it will go rancid if left on jerky.
Store jerky is way to expensive for so little best to make your own
I thought oxygen absorbers cause botulism in fatty foods??
Brush apple cider vinegar on it then store in bag.
Is there a good way or process to make store bought Turkey jerky more shelf stable? Eg for hikes etc
But it's to expensive (4.99€ for a package) how much do you pay in america?
$10 per pack is common
I make jerky and vacuum seal it.
Jerky having a long shelf life? Not in my house. Jerky enters my door and it is no more. Lol. Who doesn't love jerky one versatile meats around.
I like that bacon stuff bacon jerky I take it camping fry it with some eggs and it’s delicious
If you don’t have a dehydrator, is cure then fridge dry possible to get similar effect? I’ve been experimenting with success but the only problem is it being very salty
Fridge dry or freeze dry?
When it gets dry make pemmican.
What about homemade dehydrated beef jerky?
Beef sticks gives you more bang for your buck in terms of shrinkflation compared to beef jerky.
I recently put sidewalk chalk in my bug out bag I haven’t found any channel speaking on the uses for it could you please get the word out using your platform on my behalf thank you and God bless you brother🇺🇸🙏🏼❤️
Has anyone tried making jerky out of heart?