Done a lot of bear meat in the summer in Alaska. The smoke is a way of keeping the flies from laying eggs on the meat. a person can even skip the smoke by using a salt and pepper mix to roll the meat in, providing one has hot days. One can do it in a rain forest like Southeast Alaska by using a tarp to keep heat and smoke in(using alder). The key is to not let the temp get too high. Another important factor is that the pieces of meat need to be turned or the part that touches the sticks will taint and turn green and get ptomaine. So turn the meat every four hours or so.
@@bebopong Cross between pork, beef and venison yet not like any of them, gotta trim that fat and render it down. Rich, savory...kinda hard to explain, gotta try some.
I like that you didn't waste my time w a bunch of useless jabbering. You got right to it and gave it straight. This is very useful. Thank you so much for the info.
This is so true. Any other channel this would have been a 20 min + video with catchy pop music in the back ground. But Dan got right to the point, and even showed us an alterative turkey smoking method.
This is just what I was looking for! With so much uncertainty in the air, I’m doing everything I can to prepare my family against grid collapse. Starting to look into more ways to preserve meat that doesn’t require electricity ❤
Same here. By the way how long do you think this meat will last before being eaten? 2 months? A year? I wouldn't like to give it seconds thought when eating it, especially giving it to my kids. Also I assume if you put it in some sort of airtight container or maybe one of those plastic bags things where it sucks all the air out will probably last longer?
@@sandytouch8220 If you're planning to start doing things like this 'after' an event happens that requires survival skills... you're not going to survive. In a down-grid situation, the government isn't going to allow this, so the only way to get away with it is if you don't tip them off. Smoke is survivalist suicide during the day. Fire is survivalist suicide during the night. What you can do now is make pemmican, extra dry jerky, hardtack and things like that. Things that keep for years if stored correctly. As soon as you light a fire, there's a beacon on your head. If you try to 'smoke' food, they're going to have a smoke trail right to your location. None of this is useful information for survival. If you have a home, do this stuff in your home the easy way. There's no reason to wander out into the woods to do shit like this the hard way, bc you're absolutely not going to be able to do it if the grid goes down. Fires are out of the question unless you're just giving up. This survival stuff is nothing more than Hobbyist entertainment. It's not useful, unless you just like doing stuff like this on the weekends to feel like a man. I did it. It was fun, but Monday came and it was time to go back to life. This guy isn't going to run off to the woods to build a shelter and smoke raccoon if shit hits the fan. He's going to be in his house, eating canned food and rice.
Survival meat preservation, all needed materials already in the woods, another pile of useful rudiments! Us newbs truly appreciate the way you teach as much as what you teach.
Most IMPORTANT "tip"; Find a location as far away from other people as possible. Don't go there, just find it...You will find out "why", after 2-3 months in an emergency situation...Hint: You won't be the only one that is hungry...
@@brentfarvors192 I read that during the Great Depression, wildlife populations took a major hit from all the people suddenly needing to hunt instead of buy. Smaller percentage of the public are hunters now, but we have a lot more public overall, so I would expect similar in any major situation. So, we might not be smoking any meat until we steal it from the guys who killed it.
@@stevenscott2136 Reality: When your family is starving, EVERY MAN becomes a "hunter" again...It will be 10 times WORSE than the great depression; The population is 10 times what it was back then...
Using the deer hide to make up the smoke cover allows for a preserved hair on hide. This can be used as a sleeping mat or blanket through the depths of winter and early spring until it taints.
@@Thumper770 but this is SHTF survival and to have a deer hair mat to sleep on top of tonight after you fed your belly gets you to tommorow. Fully tan the next one after you have a mat to sleep and sit on.
An excellent and practical way to preserve meat and you presented it very well. Meat preserved this way has an incredible shelf life, not to mention being tasty, lightweight and highly portable. Great video! Cheers!
Why does it say in the computer that beef jerky only has a two week shelf life? With refrigeration! I would like to get a definitive answer of how long deer jerky and the like will last with no refrigeration by someone who knows because they've done it more than once.
@RJ I once did a deer steak, smoked it until it dried out and was like jerky. I put it in a ziploc bag and kept it in the cupboard unrefrigerated. Once a year I would peel a strip off and eat it to test it. After 5 years....the last piece tasted the same as the first, no mold no funny smell etc. I literally could not believe it.
@@drd1924 ah so the key is that we need to place it in some kind of container afterwards so 2022: ziploc bag 1700s: barrel full of salt, and then water with CLEAN freshwater the piece you take out to eat to get rid of the excess salt(and perhaps in a manner where you don't lose the salt either and can throw back into the container)
Several decades ago when I was in second grade, I stayed for a while with some native friends in Alaska. They had an old driftwood smokehouse for smoking salmon and seaweed. It's the best smoked salmon I ever had. It tastes far better than what you can buy in a store. It was real smoked salmon the way it was done for thousands of years.
Definitely time consuming, but worth it. That's part of why it's good to have a team/group so someone can do stuff like this and maintain it while others are doing other things around camp.
@@Johnny_Benson Yes and no. Yes because less distractions, no because more threat and with it more urgency to get your ducks in a row. (people panic, and fear makes for chaos)
You only need to trim the intermuscular fat. The marbling/fat within the muscle fibers actually adds quite a bit of flavor, and doesn't spoil nearly as quickly. Unless you're in a survival situation lasting longer than a week or two, there's no need to remove the latter Of course, if you can't tell the difference....trim it all off to avoid any spoiling!
@@GoodkatNW INTRAmuscular fat is the marbeling fat but I see what you mean but at the same time can you even trim marbeling fat from in between the fibres of the muscle?I know it would be easy with a ribeye and I would trim that fat off but at the same time I wouldn’t even bother jerkying cuts like that
I know you guys are doing this because its something you enjoy and to build a channel...... but I hope people are thankful because they have no idea how LIFE SAVING channels/videos like these can be in a SHTF scenario! Thanks for giving your time to possibly give others MORE time!
You hope nobody ever finds themself in that scenario, but this guy is definitely my go-to when it comes to getting survival advice that the average joe could learn with some practice.
I did this once in Kansas on Ft Riley. Made with a camo tarp and a tepee similar to this but a little bigger. Came back just about 30min before MPs showed up to “put the dangerous fire out”. When they tasted the smoked trout (yes stocked but who cares), they left without incident. Victory. I find it best to saw the wood into 4-6” pieces before splitting it once, soaking in River water, and then feeding the coals one log every 4 hours or so.
One improvement on this is to build your fire in a pit lined with stone so that the heat is radiant & maintains a more uniform temp, that way your pine branches or whatever that you sub the canvass for has way less chance of bursting into flames during the process... as a bonus when the meat is turned into your good jerky [hopefully you brang some himalayan sea salt & pepper!] the HOT ROCKS can be removed & placed into a pit in your shelter floor or underneath your raised wood sleeping platform... those hot rocks then keep you warm with radiant heat during the night!
Hey man really appreciate your content. Reaching to all my survival heros. You, fowler, ovens, fishermens life. Really any camp, fish, foraging enthusiasts. Growing up a hard farm life in the north Midwest I often find your content very useful. Health been rough as of late, but can't wait to get back to the woods and water. Be well. And keep up the great work.
You're comment struck home for me. I can relate as I live in Michigan, so obviously upper Midwest, too. I hope you're able to get back into the woods soon! Do you flyfish?
@@timllg Sorry it took so long to reply, been pretty rough as of late. Good to hear from another enthusiast. I have done a bit of fly fishing unfortunately with little luck. It was always fun though. Trying to teach yourself that skill is tough. I was told I had a decent cast but wrong place wrong times I think. Hope you are well friend.
Dry smoke is what I was taught/learned. This is damp smoke which surely will take longer to dry the meat out if that smoke is damp. A quick jerky is to fire dry it without smoke then smoke it. Depends on time available and if evading being seen etc.
@@Skanko Literally just search his name, he has his own school specialized in bushcraft and survival and he is the real deal. Have you ever watched Alone? He’s on season 3
@@huntergrant6520 You’re a grown man unironically calling others “beta” online. That is the most “beta” shit you can do, you chump. I bet you got soft hands, brother. Stop, lol. It’s cringe.
@@calid. alot of times actually, it's not even rare, China, Korea, Vietnam, Germany, or any time the government collapses and you have to fend for yourself
@@calid. there’s evidence of great ancient civilizations collapsing and people having to start over around 10,000 years ago. The mainstream belief was that we started getting technologically only very recently but evidence has been shown that civilizations from thousands and thousands of years ago were very advanced and evidence has also been shown that natural catastrophes ended those civilizations and the survivors had to start over . So no he’s not objectively wrong
Reminds me of the tale of Christopher McCandless. He went into the Alaskan wilderness without this skill and then starved to death because of it. The man killed a caribou at one point, but all the meat went bad within a couple days. This really is one the the most important survival skills you could know.
Excellent info !!! We need to learn as much as we can while there's still time.i discovered that if you give your hens hot water in the winter, they will keep laying eggs in the cold weather !! I'm going to be making a video about it soon.
That’s a great tip. The powers that shouldn’t be are claiming that there’s a bird flu pandemic going on right now. Here in the UK late last year the gov sent out letters trying to get people who keep hens to make contact with the agricultural department. Very suspect behaviour. Peace
Hey Dan, Thanks for the great video! That’s the one most forget, food preservation. It’s one of the important ones! Keep making them and we’ll keep watching!
Real knowledge here. People should learn how to survive in nature fast, cause soon this will be the paramount thing to know! Love&respect from a Balkan native.
All over the world, men who know how to shelter and provide like this are going to be the alpha males in demand by women all over. I know, women can do it, blah blah, but I am speaking of the masses of gals who won't be bothered to get dirty and how life might end up surprising them. :)
@@ImpishBratt the females especially as usual but i as a young male i really need a Good great male role model and father figure because im not here to be personal just adding additives of what i relate to and that is my father isnt the Father I wish he was but I want myself to be The man my father never was A Better Good And Greater Father. you know how each generation does their best to make their sons lives better each time well I want to uphold that 100xtimes yeah To be honest I want the World To Fall into Survival mode so it will let be known The future isnt female there cant be such thing That would be incest among a few millions of males it just doesnt sense its stupid. and I say this with grace like just No. The way that the phrase is worded sounds ridiculous like the Future IS HUMAN you idiots we cant turn into all females or like what? Male and Female have to survive not bash each other and sadly its all feminism fault for this too I Hope women all around the world will also if theyve opressed then I want to ask if they have to work hard? I bet not because they dont the idea of any female on this earth being that opressed is delusional.
@@IsraelCountryCube I think media, movies, and social media has been used as a weapon to undermine men and falsely prop up women. We need each other. Period. Kids need dads and moms. We fill in where each other is weaker. Not a feminist. I am a familyist.
Thank you! Really appreciate the free instruction, and you are precise and clear without a bunch of commercials or self promotion. Direct, thorough, easy to understand even for a beginner. Appreciate you very much. :)
Oh Rhodesia I've given you my all and now I'm nothing... nothing.. nothing One fire fights one fire one nail one nail, rights by rights falter strength strengths do fail
I don't even do bushcraft but I watched this because I want to make venison jerky. I hunt deer occasionally and always just make venison steaks, so I wanted to try something new, and now I know how. Thank you!
Great advice and excellent use of canvas. Stand a long flat rock up on it's end partly buried and build the fire right at the base should pull the smoke twords the rock. Canvas covered on the rock side should help reduce more of that smoke loss. Both the canvas and the rock will attract the smoke forcing it to flow up to the meat rack. I use this method when cooking over fire. Creates a smokeless cooking area. You will want a long flat rock that almost reaches your rack, past it even better. Two more on the sides shorter, just below the rack, would also provide a barrier to guide smoke further up. Essentially creating a make shift tripod stove, and providing a barrier to reduce heat exposure to the canvas/tarp so it doesn't break down from the exposure. Not much heat going from that, but over time and multiple uses it shows wear from the heat. Especially if using a tarp.
Ya. Fruit woods like apple & cherry. And nut producers like oak & pecan. If you smoke a lot of meat over several days you could change woods for each batch for a variety of flavors, and label them accordingly. Happy Smokin☺🎄
Yep! Truth!! Great wisdom for those who have not smoked meat, in this primitive manner. If we see an EMP, we will all be cooking in an outdoors kitchen, over a wood stove, or in a fireplace. That's what our ancestors did.
An interesting meat preservation method in west coastal canada in the days of the mammoth was to sink pieces of meat and anchor it at the bottom of small fresh water lakes. Apparently it cannot decay there. It is mentioned somewhere that upon discovering an ancient meat cache of this type , the researchers tried some of the meat !
best video so far. You told us how long its going to take, how to use the fire, how far off the ground it is supposed to be and the situations when we don't have a canvas. Great video. Very helpful.
A traditional way of doing this that I would love to see you make an example of is the hollow tree turned into a smoker. Great video. Thanks for putting this info out there.
That's awesome info! And it's such a simple setup that anyone could use if they put their mind to it. Thanks for sharing and talking through the different ways to set it up. Oh, and the blooper topped it off for sure, haha.
Do you wet the canvas from time to time? Do you add water to the burning wood if it starts to burn too hot? Or take a log out? Thanks. And thanks for showing the less than perfect results along with the perfect results.
I don't think there is a point to wet the canvas, but for Evergreen you will want to at a consistent enough rate it stays moist but not dripping wet. A spray bottle would work great
Dan, great as always. And thank you for coming back to this topic once again. I always pick up a few new hints when watching your videos. Take care mate.
Nice vid Dan! New sub here. Done a lot of meat smoking in my day and this method is just the same as the Native Americans way on doing it. Well presented😁
This vid will kills u. Because one will think that's the end of it aft smoking. In fact, this is just the beginning of food preservation. How to store it to prevent the meat from going bad is really the essence of food preservation. This vid at best should only be in the Food Channel. Not about food preservation.
Love the idea, just a few comments I want to make on the process. 1. If you soak the wood, you're not actually smoking the meat, you're steaming it. The wood isn't going to burn and produce smoke until the moisture content has reached 15-20% for a pit type of fire like you're using, and most seasoned firewood is already at that moisture level. While moisture is a good way to prevent the surface of the meat from getting too dry before it's thoroughly cured, it's going to prolong the length of cooking time. 2. A more efficient and cleaner smoke method would be to have the smoker closer to your fire so as the fire burns down to coals, you can shovel some of the coals into the smoker. This will make it easier to maintain the temp, control flare ups, and give a cleaner smoke. You'll also have the benefit of having a fire nearby for warmth, cooking, and comfort. 3. Only use hard woods! Trees that produce nuts or fruit, in general. Soft woods like pine, cyprus, and birch will not only burn hotter and produce nasty flavor, but they can be hazard to your health because of their levels of PaH's. Keep in mind that fruit woods from or near an orchard could be sprayed with chemicals. 4. If you're concerned about being able to maintain a hot smoking temp between 150-200, you can brine the meat to cure it and cold smoke it between 100-150 degrees. It will take longer to process but it will last longer.
Help me out here. For those of us that live in the pine forest where your tree options are pine and only pine, what do we smoke with? And what did our ancestors that lived in the pine forest smoke with? Other combustible options? We can burn it for heat and cooking with no issues and no creosote. Is smoking the problem because it's just the smoke and not the heat? When my old man comes to visit from the city he still yells at me for cooking our food over pine and says use hardwoods only. I show him the ax and tell him to go find me one lol. (Both in stove and open fire where there is smoke on the food)
Thank you for sharing! Let me ask you, how long will preserving your meat like this last? I understand that it could be different depending the situation, but do you mind elaborating that? Thank you!
All depends on environment and storage. Jerky can last for years on store shelves but that's because it's in a climate controlled building with limited sunlight in a sealed package with silica packets to keep moisture out. If you make it in the woods of Florida during August and you throw it in your pocket, it would only stay good for for days to a week or two.
@@JB-wz1zy Not that I will ever get in a situation where I will need this but I'm still curious: 1. What are the first signs that the meat has gone bad? Taste? Color? Does it usually start to mold? 2. Can you turn fish into jerky too in this way? Or would it spoil before being smoked / dried enough?
I live on 55 acres in rural n.e. Alabama. I moved here with my kids six years ago to survive what I know is coming and to learn to grow my own food. I have a RUclips channel if anyone's interested. I have had a ton of iodized salt put back years ...to preserve food , provide iodine...it's hardened in the containers but I believe it's still ok to use.
Get ready for the societal collapse in 20 years. We will run out earths natural resources and climate change will make that worse. Resource scarcity is going to be the next crisis coming very soon without a doubt.
This vid will kills u. Because one will think that's the end of it aft smoking. In fact, this is just the beginning of food preservation. How to store it to prevent the meat from going bad is really the essence of food preservation. This vid at best should only be in the Food Channel. Not about food preservation.
Great vid smoking meat and fish has been around forever and is a skill many cultures have lost or discarded.. It would be interesting to see a vid on making Pemmican a long term survival food used for centuries by indigenous peoples ,the utilization of fats ( especially in cold weather) is a must for long term survival. One or two 2 inch cubes added to a stew or soup gives a days worth of fat required. It can also be eaten as is although it’s rather tasteless … Thoughts ? 💙🇨🇦
My thoughts too. John Townsend has a decent video on that, and also goes a bit into the history of it. He's not as much of a "survivalist" type tho, and does mostly older cooking recipes and such
I'd like to see a playlist of food storage from procuring, processing, preserving, and storage like our ancestors or modern safer takes of long term storage. To can or not to can. Where to store each. Differences in travel food vs at home food. How not to lose it when traveling outdoors. How to pack it, hide it, etc. As for root cellars, besides the dry storage, there were apparently forms of wet(?) storage, underground ice house comes to mind. They were either separate from the house or underneath the house. Critter proof doors. Of course I missed a few scenarios and plans but you get the picture.
Hii Dan thanks for the awesome video as awlays, just leting you know, your videos reached me in Brazil an you had started me in bushcraft within rainforest enviroment, and the main diference is that in shelter tarp in soil is not am option here due to bulet ants, so i chose a hammock with mosquito net, overall thank you for the great work i aways wait for new videos with this great content, and i ask you to come to Brazil to do a bushcraft course here in Mairiporã-SP/BR in Costa Bushcraft School
Please explain. what is the hammock used for? You mean sleeping? Or making jerky? Cause thats a dam good idea I hadnt thought of. Stretch a big hammock between 2 trees and cover it wit meat and a few small fires underneath. You could dry a LOT of meat like that....instead of stick racks.
My grandma used to smoke home made hams with hot smoke , temp inside the smokehouse was around 80*C . A leg of ham would take to smoke some 8hrs. Hams would survive without refrigeration for some 6+ months. Unlike these days, full of chemicals and three days later becomes slimy . Nice show.
Great video! I feel it taught me some truly valuable information. I'm new to the channel, so I'm not sure if you've covered it in the past, but could/did you do a similar video where salt is the primary way you preserve the meat?
Smoked meat will keep drying out over time, so you’ll end up with dry smoked jerky. If it gets wet or humid, it could get black mold spores. When kept dry, it will last for months, although I prefer to brine meat in salt overnight, then smoke to extend the longevity of the meat. In a survival scenario, edible salts can be found in nature, too. Or seawater. Dried meats can be rehydrated into a nice, smokey stew.
Really depends in how its stored. Honestly, the best way ive found is wrapped in cloth, or cloth drawstring bag. It needs to breath as it will continue to lose moisture for a long long time. If you put it in plastic or a glass jar it will mold. But stored right and kept dry, ive eaten some that was a few years old in a stew. Just check it for any signs of mold or such before using it.
I have made smoker boxes in the woods to smoke venison and elk from hardwood barnches covered in pine or fir boughs to keep the smoke in. It is important to remember to cut the meat 1/4" or less in thickness to prevent spoilage and to keep flies from blowing on it in warm weather and to turn the meat every two to four hours and keep the temprature as low as possible with as much smoke as possible. You want the smoke, not the heat. Too warm of a fire will spoil the meat.
Dan... You are always giving us some amazing advice and tips on survival. On smoking meats, would placing the tripod over a Dakota fire hole be acceptable as a heat/smoke source? It seems that I'm constantly thinking of different ways to reach the same goal. Doesn't always work, but it's always interesting to see what I come up with.
Yeah. Prepare yourself. Buy all the seeds you can. Get canned foods. Learn the old ways and enjoy a technology free life. The Great Reset is upon us. God save us all.
Perfect video! Makes me glad that I salvaged the old smoke house that came with my farm. Now, to figure out how to pin all those boards back together?…
I make my own chicken jerky on my oven. I have lots of food sensitivities so I make my own spice/salt mix Slice the breasts horizontally in 3 or 4, sprinkling with the mix as I go. Put Liquid smoke and seasame oil in a Ziploc freezer bag layer in the meat, marinate over night. 170degrees F on racks approx 6 hours then flip. Depends on the total volume of meat how long til done.❤️👍🇨🇦thanks for the outdoor version.😉
I've tried dehydrating chicken, fish, and shrimp before but it always dries up into a very hard, translucent plastic like material. The shrimp had way too strong a flavor to be palatable.
We are smoking meat following way. Dig 4-6 meters long slightly rising channel for smoke, cover it. at lower end make pit for burning wood (usually from deciduous trees, mostly alder, except tarry birch) and at the higher end build some kind of room, shelter to store/smoke meat. Long tunnel helps not to burn the meat, it cools and condenses tar which is carcinogenic in the tunnel.
My grandpa had one of these. Abit larger made from moss, pinebranches and such. Since it rains here all the time there was no fuss about keeping it wet. He had a metal grate to hang the meat on though.
A huge talking point was missed here. Stockpiling meat is easy when it’s close to freezing. Questions to consider: How, for how long and where can you store this meat to maximize its “shelf life” after it’s done curing in warmer climates? Assuming you didn’t build 30 of these to cure a whole deer at once, how to you store the meat that’s waiting to enter the smoker in warmer climates? As you said one run can take up to 12 hours to cure. That’s a lot of warm meat waiting at the stop sign.
Done that with deer on my grill several times. Like you said, small coal bed on one end and wet wood on top just to release more smoke. I like salt and brown sugar to season but you can make it as difficult as you want
Mate Brilliant my first time on your cannel n I was compelled to subscribed this reminds me of the 50s when my grandparents used to slow smoke a whole leg of ham after they soaked it n wine n spices then smoke it with some special ushes from the mountains if not they used to use Thyme and or Bay leaves, used to last for ages (not if we kids could get hold of it though) only Ham like that is the very expensive Real Spanish ham made from black pigs raised in the villages keep safe n thanks
Another good smoke cover is birch bark or any other bark you cam put over the frame and use moss to fill the craxks Or if there's lots of heavy moss you can wrap that around the frame as well ..I've seen Birch bark amd clay also
Thanks. Got me thinking about here in the southwest making a kiln out of river rocks and clay. Now I'm thinking if you were in the desert you could bury the sliced meat wrapped up in your tshirt in scorching hot sand and have it dried out in no time. Add some sage and mesquite leaves. Serve with salt, a squeeze of lime and a nice tequila.
Good video. One suggestion: Before smoking, soak your meat in a brine or a marinade (use your imagination...sweet, sour, salty... I like teriyaki or soy. I've also wondered about maple syrup.). Not only will you get better flavor, but you will get enhanced preservation.
Done a lot of bear meat in the summer in Alaska. The smoke is a way of keeping the flies from laying eggs on the meat. a person can even skip the smoke by using a salt and pepper mix to roll the meat in, providing one has hot days. One can do it in a rain forest like Southeast Alaska by using a tarp to keep heat and smoke in(using alder). The key is to not let the temp get too high. Another important factor is that the pieces of meat need to be turned or the part that touches the sticks will taint and turn green and get ptomaine. So turn the meat every four hours or so.
Covering fresh meat, all surfaces, with flour will deter the blow flies, unless you can hang it 20 ' or higher...
Is it safe to eat bear meat just smoked? What about trichinosis and other stuff
@@სანდრო-გიორგი I do/have, smoke it well.
What does bear meat taste like
@@bebopong Cross between pork, beef and venison yet not like any of them, gotta trim that fat and render it down. Rich, savory...kinda hard to explain, gotta try some.
I like that you didn't waste my time w a bunch of useless jabbering. You got right to it and gave it straight. This is very useful. Thank you so much for the info.
This is so true. Any other channel this would have been a 20 min + video with catchy pop music in the back ground. But Dan got right to the point, and even showed us an alterative turkey smoking method.
Yes absolutely or talk about buying gold 😂
Great comment
more of this longer-term survival knowledge & skills, please!
agreed
Agreed as well!!!
Agreed, we're running out of time.
It's super useful! Would love to see a series of long term survival videos
Agreed
This is just what I was looking for! With so much uncertainty in the air, I’m doing everything I can to prepare my family against grid collapse. Starting to look into more ways to preserve meat that doesn’t require electricity ❤
Same here. By the way how long do you think this meat will last before being eaten? 2 months? A year? I wouldn't like to give it seconds thought when eating it, especially giving it to my kids. Also I assume if you put it in some sort of airtight container or maybe one of those plastic bags things where it sucks all the air out will probably last longer?
@@sandytouch8220 If you're planning to start doing things like this 'after' an event happens that requires survival skills... you're not going to survive. In a down-grid situation, the government isn't going to allow this, so the only way to get away with it is if you don't tip them off. Smoke is survivalist suicide during the day. Fire is survivalist suicide during the night.
What you can do now is make pemmican, extra dry jerky, hardtack and things like that. Things that keep for years if stored correctly. As soon as you light a fire, there's a beacon on your head. If you try to 'smoke' food, they're going to have a smoke trail right to your location. None of this is useful information for survival. If you have a home, do this stuff in your home the easy way. There's no reason to wander out into the woods to do shit like this the hard way, bc you're absolutely not going to be able to do it if the grid goes down. Fires are out of the question unless you're just giving up.
This survival stuff is nothing more than Hobbyist entertainment. It's not useful, unless you just like doing stuff like this on the weekends to feel like a man. I did it. It was fun, but Monday came and it was time to go back to life. This guy isn't going to run off to the woods to build a shelter and smoke raccoon if shit hits the fan. He's going to be in his house, eating canned food and rice.
Survival meat preservation, all needed materials already in the woods, another pile of useful rudiments! Us newbs truly appreciate the way you teach as much as what you teach.
Most IMPORTANT "tip"; Find a location as far away from other people as possible. Don't go there, just find it...You will find out "why", after 2-3 months in an emergency situation...Hint: You won't be the only one that is hungry...
@@brentfarvors192 I read that during the Great Depression, wildlife populations took a major hit from all the people suddenly needing to hunt instead of buy. Smaller percentage of the public are hunters now, but we have a lot more public overall, so I would expect similar in any major situation.
So, we might not be smoking any meat until we steal it from the guys who killed it.
@@stevenscott2136 Reality: When your family is starving, EVERY MAN becomes a "hunter" again...It will be 10 times WORSE than the great depression; The population is 10 times what it was back then...
Using the deer hide to make up the smoke cover allows for a preserved hair on hide. This can be used as a sleeping mat or blanket through the depths of winter and early spring until it taints.
What happens when it taints
@@grimeyhonkyracing3938 it falls apart. It's organic flesh. It's gonna rot eventually.
It will stink so bad you'll want nothing to do with it.
@@leehiller2489 If you tan it properly, it'll last for years.
@@Thumper770 but this is SHTF survival and to have a deer hair mat to sleep on top of tonight after you fed your belly gets you to tommorow. Fully tan the next one after you have a mat to sleep and sit on.
An excellent and practical way to preserve meat and you presented it very well. Meat preserved this way has an incredible shelf life, not to mention being tasty, lightweight and highly portable. Great video! Cheers!
@RJ we’re talking a couple years I think
Why does it say in the computer that beef jerky only has a two week shelf life? With refrigeration! I would like to get a definitive answer of how long deer jerky and the like will last with no refrigeration by someone who knows because they've done it more than once.
@RJ I once did a deer steak, smoked it until it dried out and was like jerky.
I put it in a ziploc bag and kept it in the cupboard unrefrigerated.
Once a year I would peel a strip off and eat it to test it.
After 5 years....the last piece tasted the same as the first, no mold no funny smell etc.
I literally could not believe it.
@@drd1924 ah so the key is that we need to place it in some kind of container afterwards
so 2022: ziploc bag
1700s: barrel full of salt, and then water with CLEAN freshwater the piece you take out to eat to get rid of the excess salt(and perhaps in a manner where you don't lose the salt either and can throw back into the container)
not to mention carcinogenic
Several decades ago when I was in second grade, I stayed for a while with some native friends in Alaska. They had an old driftwood smokehouse for smoking salmon and seaweed. It's the best smoked salmon I ever had. It tastes far better than what you can buy in a store. It was real smoked salmon the way it was done for thousands of years.
Definitely time consuming, but worth it. That's part of why it's good to have a team/group so someone can do stuff like this and maintain it while others are doing other things around camp.
All you have is TIME when the grid goes down!
@@Johnny_Benson Yes and no.
Yes because less distractions, no because more threat and with it more urgency to get your ducks in a row.
(people panic, and fear makes for chaos)
It’s called making jerky. It is critical to trim off all fat. Brining it in salt water a few hours first will help too.
Courtesy of Half Vast Flying
Can you explain why it's critical to trim off all fat? Will it go bad if you don't?
@@12stepsbeyondtheeventhorizon yeah fat just doesn’t preserve well or dry out easily so the less fat the better
@@stephenlambert9826 I see, thanks.
You only need to trim the intermuscular fat. The marbling/fat within the muscle fibers actually adds quite a bit of flavor, and doesn't spoil nearly as quickly. Unless you're in a survival situation lasting longer than a week or two, there's no need to remove the latter
Of course, if you can't tell the difference....trim it all off to avoid any spoiling!
@@GoodkatNW INTRAmuscular fat is the marbeling fat but I see what you mean but at the same time can you even trim marbeling fat from in between the fibres of the muscle?I know it would be easy with a ribeye and I would trim that fat off but at the same time I wouldn’t even bother jerkying cuts like that
I know you guys are doing this because its something you enjoy and to build a channel...... but I hope people are thankful because they have no idea how LIFE SAVING channels/videos like these can be in a SHTF scenario! Thanks for giving your time to possibly give others MORE time!
You hope nobody ever finds themself in that scenario, but this guy is definitely my go-to when it comes to getting survival advice that the average joe could learn with some practice.
Unless you practice this stuff though, all that RUclips knowledge goes out the window
It really depends on what kind of s*** happens. If it's a massive extinction event, big game will already be gone and we should be eating mushrooms.
Amen to that
I did this once in Kansas on Ft Riley. Made with a camo tarp and a tepee similar to this but a little bigger. Came back just about 30min before MPs showed up to “put the dangerous fire out”. When they tasted the smoked trout (yes stocked but who cares), they left without incident. Victory. I find it best to saw the wood into 4-6” pieces before splitting it once, soaking in River water, and then feeding the coals one log every 4 hours or so.
One improvement on this is to build your fire in a pit lined with stone so that the heat is radiant & maintains a more uniform temp, that way your pine branches or whatever that you sub the canvass for has way less chance of bursting into flames during the process... as a bonus when the meat is turned into your good jerky [hopefully you brang some himalayan sea salt & pepper!] the HOT ROCKS can be removed & placed into a pit in your shelter floor or underneath your raised wood sleeping platform... those hot rocks then keep you warm with radiant heat during the night!
Hey man really appreciate your content. Reaching to all my survival heros. You, fowler, ovens, fishermens life. Really any camp, fish, foraging enthusiasts. Growing up a hard farm life in the north Midwest I often find your content very useful. Health been rough as of late, but can't wait to get back to the woods and water. Be well. And keep up the great work.
You're comment struck home for me. I can relate as I live in Michigan, so obviously upper Midwest, too. I hope you're able to get back into the woods soon!
Do you flyfish?
@@timllg Sorry it took so long to reply, been pretty rough as of late. Good to hear from another enthusiast. I have done a bit of fly fishing unfortunately with little luck. It was always fun though. Trying to teach yourself that skill is tough. I was told I had a decent cast but wrong place wrong times I think. Hope you are well friend.
And how best do you store the meat after this process
@@ericfritz804 how are you feeling lately? Doing better?🙏
An optional step is to stack rocks (size of your hand) over the embers. This will filter the smoke and improve taste
Dry smoke is what I was taught/learned. This is damp smoke which surely will take longer to dry the meat out if that smoke is damp. A quick jerky is to fire dry it without smoke then smoke it. Depends on time available and if evading being seen etc.
Been doing this in the woods thirty years and still learning thanks my friend from another Forrest
| BEST | Best 7 minute survival cooking I have ever learned. Thank you.
That breath at 0:10 broke my ears.
😂
@@JoeMamma-m6o💀🙏🏿
😂😂
This guy is the real deal he actually teaches Delta Force Operators/Green Berets how to survive in the wilderness for weeks at a time..
Really? How do you know
@@nathankeel4308 source: trust me bro
@@Skanko spoke like a beta
@@Skanko Literally just search his name, he has his own school specialized in bushcraft and survival and he is the real deal. Have you ever watched Alone? He’s on season 3
@@huntergrant6520 You’re a grown man unironically calling others “beta” online. That is the most “beta” shit you can do, you chump. I bet you got soft hands, brother.
Stop, lol. It’s cringe.
Every time a civilization crumbles, folks like Dan are looked to for this kind of knowledge. THANKS DAN, AGAIN.
Everytime? How often did a civilization crumble?
@@calid. alot of times actually, it's not even rare, China, Korea, Vietnam, Germany, or any time the government collapses and you have to fend for yourself
Yep ,I can just see all the woke city folk getting their paws dirty.😂😂😂😂
@@aaronboo8172 you either have to rethink your definition of civilization or crumbling, eitherway you are objectively wronh
@@calid. there’s evidence of great ancient civilizations collapsing and people having to start over around 10,000 years ago. The mainstream belief was that we started getting technologically only very recently but evidence has been shown that civilizations from thousands and thousands of years ago were very advanced and evidence has also been shown that natural catastrophes ended those civilizations and the survivors had to start over . So no he’s not objectively wrong
Reminds me of the tale of Christopher McCandless. He went into the Alaskan wilderness without this skill and then starved to death because of it. The man killed a caribou at one point, but all the meat went bad within a couple days. This really is one the the most important survival skills you could know.
Excellent info !!! We need to learn as much as we can while there's still time.i discovered that if you give your hens hot water in the winter, they will keep laying eggs in the cold weather !! I'm going to be making a video about it soon.
Please do, I would watch for sure.
Nice tip thanks :)
That’s a great tip. The powers that shouldn’t be are claiming that there’s a bird flu pandemic going on right now. Here in the UK late last year the gov sent out letters trying to get people who keep hens to make contact with the agricultural department. Very suspect behaviour.
Peace
Don't forget your dog can get covid.
I know these are fear tactics, but sometimes they're downright stupid.
@@G58 that's why my hens and roosters and rabbits are in an unregistered location. Rabbits are a good source of meet
Hey Dan,
Thanks for the great video! That’s the one most forget, food preservation. It’s one of the important ones!
Keep making them and we’ll keep watching!
Real knowledge here. People should learn how to survive in nature fast, cause soon this will be the paramount thing to know! Love&respect from a Balkan native.
PEOPLE REALLY DONT GET HOW SOON!! 10-20 YEARS IM SAYING. The Ice is already melting MEANING WE MISSED OUR MARK WELL B4 2030!! ITS A SCARY THING!!
All over the world, men who know how to shelter and provide like this are going to be the alpha males in demand by women all over. I know, women can do it, blah blah, but I am speaking of the masses of gals who won't be bothered to get dirty and how life might end up surprising them. :)
@@ImpishBratt the females especially as usual but i as a young male i really need a Good great male role model and father figure because im not here to be personal just adding additives of what i relate to and that is my father isnt the Father I wish he was but I want myself to be The man my father never was A Better Good And Greater Father. you know how each generation does their best to make their sons lives better each time well I want to uphold that 100xtimes yeah To be honest I want the World To Fall into Survival mode so it will let be known The future isnt female there cant be such thing That would be incest among a few millions of males it just doesnt sense its stupid. and I say this with grace like just No. The way that the phrase is worded sounds ridiculous like the Future IS HUMAN you idiots we cant turn into all females or like what? Male and Female have to survive not bash each other and sadly its all feminism fault for this too I Hope women all around the world will also if theyve opressed then I want to ask if they have to work hard? I bet not because they dont the idea of any female on this earth being that opressed is delusional.
@@IsraelCountryCube I think media, movies, and social media has been used as a weapon to undermine men and falsely prop up women. We need each other. Period. Kids need dads and moms. We fill in where each other is weaker.
Not a feminist. I am a familyist.
Thank you! Really appreciate the free instruction, and you are precise and clear without a bunch of commercials or self promotion. Direct, thorough, easy to understand even for a beginner. Appreciate you very much. :)
I have actually done this before... It does work, but works best in the fall when it's NOT too cold. I've NEVER cooked a turkey THAT way, but.. 🙃😉
For someone like me that has never done anything like this, super helpful. Thanks a bunch , blessings 🙏🏼
You're a guy to ride the river with Boet.
I would've been proud to have you next to me during the South African Bush-war. Fantastic video. Thank you.
Oh Rhodesia I've given you my all and now I'm nothing... nothing.. nothing
One fire fights one fire one nail one nail, rights by rights falter strength strengths do fail
If only every family had a dad like this, cheers!
I don't even do bushcraft but I watched this because I want to make venison jerky. I hunt deer occasionally and always just make venison steaks, so I wanted to try something new, and now I know how. Thank you!
...... very well presented young man .... we should pay attention to this man ........
Great advice and excellent use of canvas.
Stand a long flat rock up on it's end partly buried and build the fire right at the base should pull the smoke twords the rock. Canvas covered on the rock side should help reduce more of that smoke loss. Both the canvas and the rock will attract the smoke forcing it to flow up to the meat rack.
I use this method when cooking over fire. Creates a smokeless cooking area. You will want a long flat rock that almost reaches your rack, past it even better. Two more on the sides shorter, just below the rack, would also provide a barrier to guide smoke further up. Essentially creating a make shift tripod stove, and providing a barrier to reduce heat exposure to the canvas/tarp so it doesn't break down from the exposure. Not much heat going from that, but over time and multiple uses it shows wear from the heat. Especially if using a tarp.
I read an optimum temp is between 75 and 80 degrees F for a cold smoker. Looking forward to trying this
Wish you would go into detail about which varieties of woods are optimal for smoke, and which should be avoided, other than that, great video.
Ya. Fruit woods like apple & cherry. And nut producers like oak & pecan. If you smoke a lot of meat over several days you could change woods for each batch for a variety of flavors, and label them accordingly. Happy Smokin☺🎄
Yep! Truth!! Great wisdom for those who have not smoked meat, in this primitive manner. If we see an EMP, we will all be cooking in an outdoors kitchen, over a wood stove, or in a fireplace. That's what our ancestors did.
living wood smokes a lot, dead wood smokes a lot less.
An interesting meat preservation method in west coastal canada in the days of the mammoth was to sink pieces of meat and anchor it at the bottom of small fresh water lakes. Apparently it cannot decay there. It is mentioned somewhere that upon discovering an ancient meat cache of this type , the researchers tried some of the meat !
Could use the hide from the animal for a smoke catcher if necessary
I will remember that
best video so far. You told us how long its going to take, how to use the fire, how far off the ground it is supposed to be and the situations when we don't have a canvas. Great video. Very helpful.
A traditional way of doing this that I would love to see you make an example of is the hollow tree turned into a smoker.
Great video. Thanks for putting this info out there.
That's awesome info! And it's such a simple setup that anyone could use if they put their mind to it. Thanks for sharing and talking through the different ways to set it up.
Oh, and the blooper topped it off for sure, haha.
How thin to cut the meat
Love this guys no nonsense style.
Do you wet the canvas from time to time? Do you add water to the burning wood if it starts to burn too hot? Or take a log out? Thanks. And thanks for showing the less than perfect results along with the perfect results.
I'm sure you should periodically.
I don't think there is a point to wet the canvas, but for Evergreen you will want to at a consistent enough rate it stays moist but not dripping wet. A spray bottle would work great
Think of a sauna, you know how you splash the coals a bit to up the steam?
Heck NO NEVER only for bean sprouts
If you watched the video he explained everything not trying to be rude
Dan, great as always. And thank you for coming back to this topic once again. I always pick up a few new hints when watching your videos. Take care mate.
I love how cool calm and happy you seem in all your videos, like a old friend being like check this out dude! 😂 Great videos sir!!
My 2 favorite youtubers: Coalcracker and Stalecracker.
Nice vid Dan! New sub here. Done a lot of meat smoking in my day and this method is just the same as the Native Americans way on doing it. Well presented😁
The video was good, but why didn't he talk about storage or how long the meat stays good to eat? I mean if it gets wet, then that's the end of that.
The way our world is going this information is priceless.
This vid will kills u. Because one will think that's the end of it aft smoking. In fact, this is just the beginning of food preservation. How to store it to prevent the meat from going bad is really the essence of food preservation. This vid at best should only be in the Food Channel. Not about food preservation.
Love the idea, just a few comments I want to make on the process.
1. If you soak the wood, you're not actually smoking the meat, you're steaming it. The wood isn't going to burn and produce smoke until the moisture content has reached 15-20% for a pit type of fire like you're using, and most seasoned firewood is already at that moisture level. While moisture is a good way to prevent the surface of the meat from getting too dry before it's thoroughly cured, it's going to prolong the length of cooking time.
2. A more efficient and cleaner smoke method would be to have the smoker closer to your fire so as the fire burns down to coals, you can shovel some of the coals into the smoker. This will make it easier to maintain the temp, control flare ups, and give a cleaner smoke. You'll also have the benefit of having a fire nearby for warmth, cooking, and comfort.
3. Only use hard woods! Trees that produce nuts or fruit, in general. Soft woods like pine, cyprus, and birch will not only burn hotter and produce nasty flavor, but they can be hazard to your health because of their levels of PaH's. Keep in mind that fruit woods from or near an orchard could be sprayed with chemicals.
4. If you're concerned about being able to maintain a hot smoking temp between 150-200, you can brine the meat to cure it and cold smoke it between 100-150 degrees. It will take longer to process but it will last longer.
Help me out here. For those of us that live in the pine forest where your tree options are pine and only pine, what do we smoke with? And what did our ancestors that lived in the pine forest smoke with? Other combustible options? We can burn it for heat and cooking with no issues and no creosote. Is smoking the problem because it's just the smoke and not the heat? When my old man comes to visit from the city he still yells at me for cooking our food over pine and says use hardwoods only. I show him the ax and tell him to go find me one lol. (Both in stove and open fire where there is smoke on the food)
I'm glad that you showed the things that can go wrong and that not everything goes as planned and you don't hide it
Thank you for sharing! Let me ask you, how long will preserving your meat like this last? I understand that it could be different depending the situation, but do you mind elaborating that? Thank you!
I suppose it depends how hungry you are.
@@michykeys true that 😂
All depends on environment and storage. Jerky can last for years on store shelves but that's because it's in a climate controlled building with limited sunlight in a sealed package with silica packets to keep moisture out. If you make it in the woods of Florida during August and you throw it in your pocket, it would only stay good for for days to a week or two.
Dried meat is typically "good" for 3-4 weeks outside of refrigeration or freezing Temps.
@@JB-wz1zy Not that I will ever get in a situation where I will need this but I'm still curious:
1. What are the first signs that the meat has gone bad? Taste? Color? Does it usually start to mold?
2. Can you turn fish into jerky too in this way? Or would it spoil before being smoked / dried enough?
I'm glad the turkey was saved looked good
I live on 55 acres in rural n.e. Alabama. I moved here with my kids six years ago to survive what I know is coming and to learn to grow my own food. I have a RUclips channel if anyone's interested. I have had a ton of iodized salt put back years ...to preserve food , provide iodine...it's hardened in the containers but I believe it's still ok to use.
Lol! I have a container of hardened up iodized salt that I use for cooking.
No way am I going to waste good money!
Salt doesn't go bad, it's a rock mined from the earth. You need a hammer
Get ready for the societal collapse in 20 years. We will run out earths natural resources and climate change will make that worse. Resource scarcity is going to be the next crisis coming very soon without a doubt.
lol nothing is coming , it’s all fear mongering . Relax and enjoy your life.
One of the best channels of this nature. Thank u.
Would've been interesting to hear why smoke works to preserve the meat, and also what the best way to store it would be.
Smoke adds flavor. Its the low heat that drys it.
This vid will kills u. Because one will think that's the end of it aft smoking. In fact, this is just the beginning of food preservation. How to store it to prevent the meat from going bad is really the essence of food preservation. This vid at best should only be in the Food Channel. Not about food preservation.
Thank you for keeping our beautiful cultural heritage alive ♥️✊🏻
Great vid smoking meat and fish has been around forever and is a skill many cultures have lost or discarded..
It would be interesting to see a vid on making Pemmican a long term survival food used for centuries by indigenous peoples ,the utilization of fats ( especially in cold weather) is a must for long term survival. One or two 2 inch cubes added to a stew or soup gives a days worth of fat required. It can also be eaten as is although it’s rather tasteless …
Thoughts ? 💙🇨🇦
My thoughts too. John Townsend has a decent video on that, and also goes a bit into the history of it. He's not as much of a "survivalist" type tho, and does mostly older cooking recipes and such
@@danielsterling4918 I’ve seen a few vids on the subject thought it may be a great topic for this channel as well 👍🇨🇦💙
Just like throwing it in a dehydrator to make jerky. This is awesome!
Awesome! Can this be scaled up so that large volumes of meat can be preserved at one time?
I'd like to see a playlist of food storage from procuring, processing, preserving, and storage like our ancestors or modern safer takes of long term storage. To can or not to can. Where to store each. Differences in travel food vs at home food. How not to lose it when traveling outdoors. How to pack it, hide it, etc.
As for root cellars, besides the dry storage, there were apparently forms of wet(?) storage, underground ice house comes to mind. They were either separate from the house or underneath the house. Critter proof doors.
Of course I missed a few scenarios and plans but you get the picture.
Hii Dan thanks for the awesome video as awlays, just leting you know, your videos reached me in Brazil an you had started me in bushcraft within rainforest enviroment, and the main diference is that in shelter tarp in soil is not am option here due to bulet ants, so i chose a hammock with mosquito net, overall thank you for the great work i aways wait for new videos with this great content, and i ask you to come to Brazil to do a bushcraft course here in Mairiporã-SP/BR in Costa Bushcraft School
Please explain. what is the hammock used for? You mean sleeping? Or making jerky? Cause thats a dam good idea I hadnt thought of. Stretch a big hammock between 2 trees and cover it wit meat and a few small fires underneath. You could dry a LOT of meat like that....instead of stick racks.
My grandma used to smoke home made hams with hot smoke , temp inside the smokehouse was around 80*C . A leg of ham would take to smoke some 8hrs. Hams would survive without refrigeration for some 6+ months. Unlike these days, full of chemicals and three days later becomes slimy . Nice show.
Great video! I feel it taught me some truly valuable information. I'm new to the channel, so I'm not sure if you've covered it in the past, but could/did you do a similar video where salt is the primary way you preserve the meat?
My first time I've seen something like this. Pretty cool man. You got skills. Thanks for sharing with the rest of us.
In a survival scenario, how long could you expect properly smoked meat to keep? Also, any suggestions for storing it?
I want to know as well
Smoked meat will keep drying out over time, so you’ll end up with dry smoked jerky. If it gets wet or humid, it could get black mold spores. When kept dry, it will last for months, although I prefer to brine meat in salt overnight, then smoke to extend the longevity of the meat. In a survival scenario, edible salts can be found in nature, too. Or seawater. Dried meats can be rehydrated into a nice, smokey stew.
Really depends in how its stored. Honestly, the best way ive found is wrapped in cloth, or cloth drawstring bag. It needs to breath as it will continue to lose moisture for a long long time. If you put it in plastic or a glass jar it will mold. But stored right and kept dry, ive eaten some that was a few years old in a stew. Just check it for any signs of mold or such before using it.
⁹
Same but I just don't think there is a long term solution unless you got a mini fridge.
I have made smoker boxes in the woods to smoke venison and elk from hardwood barnches covered in pine or fir boughs to keep the smoke in. It is important to remember to cut the meat 1/4" or less in thickness to prevent spoilage and to keep flies from blowing on it in warm weather and to turn the meat every two to four hours and keep the temprature as low as possible with as much smoke as possible. You want the smoke, not the heat. Too warm of a fire will spoil the meat.
Dan... You are always giving us some amazing advice and tips on survival. On smoking meats, would placing the tripod over a Dakota fire hole be acceptable as a heat/smoke source? It seems that I'm constantly thinking of different ways to reach the same goal. Doesn't always work, but it's always interesting to see what I come up with.
A fire is a fire, coals are coals. Why not?
I appreciate the fire tip. I was cooking mine on the rack. Now I know why. Thank you.
Thanks for sharing this with us man. I feel like we may be going back to the old ways for a little while.
Yeah. Prepare yourself. Buy all the seeds you can. Get canned foods. Learn the old ways and enjoy a technology free life. The Great Reset is upon us. God save us all.
Perfect video! Makes me glad that I salvaged the old smoke house that came with my farm. Now, to figure out how to pin all those boards back together?…
I make my own chicken jerky on my oven. I have lots of food sensitivities so I make my own spice/salt mix Slice the breasts horizontally in 3 or 4, sprinkling with the mix as I go. Put Liquid smoke and seasame oil in a Ziploc freezer bag layer in the meat, marinate over night. 170degrees F on racks approx 6 hours then flip. Depends on the total volume of meat how long til done.❤️👍🇨🇦thanks for the outdoor version.😉
I've tried dehydrating chicken, fish, and shrimp before but it always dries up into a very hard, translucent plastic like material. The shrimp had way too strong a flavor to be palatable.
That coat. Reminds me of coats I saw in Scotland. I like it
Thanks for great vids Dan. How long does the meat last after smoked? Do meat types vary?
Depends on how its stored, 1 to 2 weeks outdoors.
If it can be stored perfectly dry it can last for years
Just discovered your channel 2 minutes ago and I subbed. Congrats on 400k!
If we ever get a Apocalipse, i hope a guy like you crosses my way. Thanks for your Knowledge.
Thanks for sharing your experience and wisdom
We are smoking meat following way. Dig 4-6 meters long slightly rising channel for smoke, cover it. at lower end make pit for burning wood (usually from deciduous trees, mostly alder, except tarry birch) and at the higher end build some kind of room, shelter to store/smoke meat. Long tunnel helps not to burn the meat, it cools and condenses tar which is carcinogenic in the tunnel.
My grandpa had one of these. Abit larger made from moss, pinebranches and such. Since it rains here all the time there was no fuss about keeping it wet. He had a metal grate to hang the meat on though.
That's they way we use to do it. Love the video, thank you.
A huge talking point was missed here. Stockpiling meat is easy when it’s close to freezing.
Questions to consider:
How, for how long and where can you store this meat to maximize its “shelf life” after it’s done curing in warmer climates?
Assuming you didn’t build 30 of these to cure a whole deer at once, how to you store the meat that’s waiting to enter the smoker in warmer climates? As you said one run can take up to 12 hours to cure. That’s a lot of warm meat waiting at the stop sign.
Thank you very much for this video. I’ll give it a try next hunting season.
Done that with deer on my grill several times. Like you said, small coal bed on one end and wet wood on top just to release more smoke. I like salt and brown sugar to season but you can make it as difficult as you want
Newby prepper here. So happy I found your channel. Will be binge watching now...thank you for the info you've provided 🙏
Nice tarp smoker.
I use to do the same style of smoked dried meats when I was homeless living in the woods.
Fish, rabbit and deer.
Mate Brilliant my first time on your cannel n I was compelled to subscribed this reminds me of the 50s when my grandparents used to slow smoke a whole leg of ham after they soaked it n wine n spices then smoke it with some special ushes from the mountains if not they used to use Thyme and or Bay leaves, used to last for ages (not if we kids could get hold of it though) only Ham like that is the very expensive Real Spanish ham made from black pigs raised in the villages keep safe n thanks
Another good smoke cover is birch bark or any other bark you cam put over the frame and use moss to fill the craxks
Or if there's lots of heavy moss you can wrap that around the frame as well ..I've seen Birch bark amd clay also
I really appreciate you and your content, I’m glad I found you
Thanks. Got me thinking about here in the southwest making a kiln out of river rocks and clay.
Now I'm thinking if you were in the desert you could bury the sliced meat wrapped up in your tshirt in scorching hot sand and have it dried out in no time. Add some sage and mesquite leaves. Serve with salt, a squeeze of lime and a nice tequila.
Extremely well done.
Thank you for providing this knowledge.
I didn’t know how immature I was until I heard how many times he said “your meat” and “my meat”. Great video!
Good video. One suggestion: Before smoking, soak your meat in a brine or a marinade (use your imagination...sweet, sour, salty... I like teriyaki or soy. I've also wondered about maple syrup.). Not only will you get better flavor, but you will get enhanced preservation.
Good video ! Anything on knots, lashings ........ even traps ? Thanks !
Great topic! I'm a zombie apocalypse fantasist, so this is great!
I want to be on this guys team! He’s the main character.
Nice video, thanks brother
that turkey looked amazing
thank you I think this might be fun to do this summer at the lake
Great info brother, thanks for sharing….looking forward to try this out this winter
I love outtakes. I often add them to my videos.
very simple approach! very well explained as I have no way keep fresh kill. Thank you