- Learn how to make everlasting Pemmican, with 25-30 years of shelf life. ruclips.net/video/m6RN3YunrMw/видео.html - Learn 3 ways of preserving fish ruclips.net/video/gA7HY9B-8FI/видео.html A quick clarification about this video, Yes the fridge is cold, at regular fridge temperature, around 4celsius! Also, The use of spice is entirely up to you, I used smoked paprika, ground sage, black pepper, chilli and a wee bit of Four spice. This dry meat will last up to 6 months with some level of humidity inside. For longer period, make it dry as a rock, and it will last a few years. Cheers!
Having made (and sold) tons of dried meat (we call it "biltong"), I tend to do it quite differently. I use way less spices etc and much less salt. I usually pre-prepare my seasoning mix beforehand (salt, coarse ground pepper, some ground cloves, dried coriander (cilantro). I initially rub some vinegar onto the surface and then sprinkle the "mix" over, reverse the meat and repeat, then add a layer of meat, and repeat. I leave this overnight to soak in the brine that forms. I like to turn it all over top-to-bottom before I go to bed, to ensure even coverage. Fat: I see he removes this - I don't, especially the thick yellow fat. Cutting the biltong with a layer of yellow fat along the side enhances the flavour enormously. Once it forms an airtight layer on the surface of the fat it will not go rancid (except in very damp warm climates, where a different approach is needed). Next I hang the meat on little wire hooks (I use large paper clips twisted into a hook). Where to hang the biltong? Anywhere! However, it must be a place where the air moves, either naturally or with a little help. I used to hang in the garage with a big oscillating fan providing a steady stream of moving air. This is the most important aspect of making biltong. I hang the hooks on lengths of mattress chain fixed at both ends and about every 2 metres or so. Hanging meat must not touch other pieces at ANY point. [Note: I don't recommend parking your car in the garage till the dripping stops! It's not good for car paint! ;-) ] By the way I used to live in South Africa, and this is how it's done there. Enjoy!
Black vinager all spice then of course you bicarb with one desert spoon brown sugar thats your ovenight plastic tuper ware plz. Roast corriander and mortar and pestal with black pepper and course salt. Before hanging rub meat with that and hang. Then its up to you yoe you like biltong
Just finishd cold smoking and air drying 4 kilo of beef brisket. I live on the road and hav no refridgerator, and, having just been gifted this huge slab of meat I needed to preserve it quickly in this heat. Best thing I ever did! :)
Thank you! This method is maximum saturation, the meat will absorb all it can. The thickness will determine how palatable its going to be. Thin cut will be super salty, while a a larger chunk of meat will be more palatable. You could treat an entire hindquarter like this, (but adjusting your drying period) I have few videos on salting & preservation, I have a video on Pemmican, and another one on Fish preservation :) Thanks again! Maybe this one will give you more ideas, ruclips.net/video/gsev3IIETnM/видео.html
I was actually trying to get into drying and i really learnd a lot from this video and im trying this myself at the moment so thanks for the great video keep it up👍✌
Hello, I just recently found this video and tried it with some moose that I had. It was so good. I will be making this more and more dry meats as I memorize the process. Keep up the good work.
I have done this, but for convenience sake I used Morton Sugar Cure. Morton Tender Quick is the same product without the sugar and I use that in my venison summer sausage. Great video, BTW!👍
We call this Biltong in South Africa. No need to remove the fat, just used salt and pepper and brown vinegar. Soak it for 4 hours and hang it with a fan blowing over it. In 2-3 days it's dry and ready to eat. Store it in the freezer to prevent mold. Here in Toronto there are a South African store that sells biltong spices per bag, fantastic stuff. Colander spice add excellent flavor to the meat too.
@@WildBushGrit Get a deep clear plastic bin from Walmart, drill a few holes in the sides and push rods through it. Use very large paper clips to hang the meat on the rods. I use paper in bottom to absorb the drip. After hanging the meat, use an old fan blowing downwards at mid setting. Two days later test some meat....don't let it get too dry. Enjoy.
I love this! This is the simplest method ive seen on RUclips so far! How long does this keep after its finished!? Im in Toronto Ontario and i roam the Bay of Quinte and Algonquin Park area Camping, Canoe and Portage for about 9 days at a time. It gets pretty Hot and Humid here in the Summer. It can go up to 40 Degrees Celsius / 104 Degrees Fahrenheit. Any suggestions how i should pack it to make it last as long as possible!? Thank You!
Thank you :) I don't dare to say how long, because its really depend on the humidity level, but within a year its still going to be safe. As it dries out more, it will get harder and less 'palatable' You can look up pemmican I have a video on that. If you can vacuum seal before the trail I think its best. Eat it when opened. If you fish there a ways to keep your fish for a few days I also covered that :) Cheers mate!
Great video, thanks. Just to think that I have been cooking my venison backstraps all of these years and never thought of salt curing it. Deer season is just around the corner.
A whole new world awaits! Try biltong, and I guarantee you won't ever cook venison again (except of course the scraps and smaller offcuts you discard, Keep them and cook them up with whole cloves and ground coriander. When 1/2 done shred with a sharp fork and bake into a thick crust pie! Serve with mash and peas! Very good.
Thank you for the video. I find the comment's are extremely useful as they provide tips and tricks and alternative methods with the same approach, IE; like Tender quick and Tender sugar, types of cuts, rule of thumb for thickness rinse vs soak times and just useful info not mention in the video, So thank you commenters. Making Buckboard bacon right now. (Pork shoulder bacon).
Thank md! You are talking about an aspect that I absolutely love on YT, when the content generate discussion and brings even more value through engagement with the community, this is awesome! Keep us posted on that Buckboard bacon, sounds like something I would love!
Thank you! Yes I would wait for cooler days. Traditionally animals were slaughtered and processed in autumn. Ham, prosciutto, dry sausages were all made during that season for a reason :) Not too cold, not too warm.
Oh yeah! If I ever come home empty handed, this is surely my plan B. Pemmican is also a great way to preserve meat, if you don't know what it is, I'm sure you will like that too.
@@WildBushGrit Just learned about pemmican earlier this week. I also bought 10 pounds of beef fat and am going to make tallow and ultimately pemmican. So excited!
I'm really very new at this so excuse my ignorance but this is still raw meat right? Are you at all concerned about parasites? Should it be cooked or is it perfectly safe to eat it after drying? I'll take an answer from anyone who knows. Thanks so much.
It's a very valid question, I'll answer as best as I can, but be aware that what is true in Canada may not be in another part of the world. First this meat is now considered cured meat. Not cooked nor raw. Although it does considerably weaken parasites, it's not a 100% proof. But... For big game like venison or moose, I have no problem eating it raw in tartare for example. Bear and other omnivores(pigs and wild boars) are known to carry trichinella. This parasite must be cooked to at least 137F which is pretty close to medium rare. So it's not a big deal. If you are unsure about this method, you can look into Pemmican, it will cook at 170F, and will have a shelf life of over 25 years, no kidding :) ruclips.net/video/m6RN3YunrMw/видео.html
Thank you Richard! Much appreciated! Let me know if you have any idea, content or topic you would like me to take a jab at! :) Welcome aboard & Cheers!
It's a good question, the only fullproof method is cooking. Curing will kill and weakens some parasites. But me personally, I wouldn't consider Salted Bear meat to be safe. But I could be wrong, this need to be tested in a labs :) Pemmican on the other hand is safe, because you cook the meat before crushing it.
And the fat and meat crackling make breakfast eggs taste better. Duck eggs over easy are my favorite. Feral hogs are an invasive species in Texas but at least a delicious problem to have. Bacon [porkbelly] is mostly a farm breed attribute but trapping and feeding them a bit renders some excellent healthier lard to use. It's beautiful Venison. The Japanese do tuna in similar fashion sometimes. It's really delicious.
3:08 music and smile kicks in and you start to feel yourself in the middle of a vineyard somewhere in the middle of nowhere, in the sun, in early summer. Life is good, and soon I will eat dried meat. All is perfect
Yes usually curing time was during fall, before winter could freeze anything. You can do the whole process without Fridge, but its always comes with uncertainties when it comes with bacteria and food poisoning. Keep everything well ventilated, you will get white mold, which is fine. But if you get dark sticky slime, you need to throw away. Any foul smell, and you throw away. Using curing salt is also to be considered. Thanks!
Mine turned out to be extremely salty. I did use an eye round roast did not unfortunately have access to venison. It actually is really good. I was wondering how to make the final product a little less salty.
It has a tendency to get salty, that's what will make it stable. I assume you did used kosher salt, and not fine salt, fine salt will give you very salty result. Like everything, its trial and error. You might wanna reduce the initial salting period. Also I never eat it alone, I'll add it to something else to balance the salt out. if you were to add it to a soup or or rice for example. Cheers!
I vacuum seal it to bring on the trail, so it doesn't get moist, from rain or general humidity. To keep it at home, just a cool dry place, I had some up to 6months, this is Canada, fairly dry and cool overall. If you are targeting long storage, you should look into using nitrate.
@antonio lupen2021 Ohhh, yeah it's 3 weeks in a fridge. Not just a cool looking shelf, now I get it. As for specific temperature, it's just normal fridge temperature, about 4c or 40F
Sorry for not understanding your question the first time. I hope the clarification above makes sense, let me know if you have further questions! I'll try to read better next time :).
As a general question for meats (unless there are exceptions to some), all videos i've seen when the meat is covered in salt to draw out the moisture, its always placed in the fridge, is there a reason during this step that placing the meat in a cool dry setting other than a fridge wouldn't be accetable?
Just in case, I did used a fridge in this process, the stainless box is my fridge. But having said that, you can do some curing without fridge, the main thing to make sure is #1 Absolutely no bugs shall even touch the raw meat and #2 you need plenty of wind and ventilation around the meat.
It's slows the curing time, otherwise the outer shell will dry too quickly and prevent moisture lost. And you can run into ruined meat. Once fully cured, you can keep it a few months at room temperature. Don't go past 5-6.
Just what I was looking for! Great video with good explanation about the whole process. Wonderful content and I would like to see more. Maybe with other meat or spices?
I left a piece to completely dry, I can say it will last for years. If you have moisture left in them its difficult to gauge, but with the amount of salt used, you can easily target a 6 to 9 months. but It has to be kept in a cool dry climate.
I'm afraid the dehydrator will seal the outer layer too quickly, and prevent the internal moisture to escape. If speed is a constraint, you should look into jerky or pemmican, I have video on both.
will this still work if you don't use the fridge? should you scrape off the bacteria if there is any before you eat it?...you mentioned it is good bacteria.
It should work even without a fridge, but make sure it is well protected from flies & bugs, and try to dry as fast as possible. Use the sun, wind, or even a dehydrator. Look into dry sausage. But I will not recommend a no fridge if you live in a tropical country. The white fluffy bacteria I'm talking about are usually found on charcuterie and are completely harmless.
@@WildBushGrit sounds yummy! I eat dried raw meat, dairy, eggs, fish, healthy so to speak, and that's why I really appreciate that you shared with us. to be healthy and happy!
If you keep your working surface clean, there shouldn't be a problem. If you want it even 'safer' you could use curing salt. Things goes wrong when proper sanitation rules aren't observed. If this is a topic that interest you, you could read about curing meat in general, this is how prior to cold storage people have been keeping their food all year long. I made ham, no cold storage, aged it for 3 years before eating it. It was delicious :) Cheers mate!
I would at least add a fan to have air to circulate around it, and make sure no flies can get to it. (cheesecloth will provide you with that protection)
Thanks going in to detail and what to watch for and about the thickness to be and how long it will take . Do you have how much of the spice to mix of each ?
Thanks! Hey I'm super liberal with the spices, use the ones you like, at the ratio you want, really. If I remember correctly it was 1 part of each for me.
@@christopheemmanueltuerlinc3726 Not yet, it's on my list of things to try, as soon as I have some time. I got nice venison that I'm saving for it! :) Question for you, there are some folks add vinegar, and some don't, which version is the traditional way?
Hello Shana! The venison's fat isn't palatable like beef or pork. It's waxy and leaves a nasty texture on your teeth. That's why I remove it. It will not go bad, it might just not taste great. It's the part exposed to air that could go rancid. Worst case, you can trim it later if you don't like it.
I've kept some for 6 months, it turned completely black, but was still edible. I just eat it as is, but you could shred it, and add it to soup or gravy.
It could work without a fridge, but there are some parameters you'll have to adjust, humidity level, the time of drying, and depending on where you are on the planet, it's something you'll have to try out, and worry also about insects. Look into dry sausages or prosciutto for example. Sunny and windy, by the sea is actually really good for drying fishes.
Ok. I checked the weight after 2 weeks. I lost closer to 50% of the weight. It smells ok. There doesn't appear to be any black mold. I'm nervous lol. The inside is very dark. In your OPINION If there is no black mold should it be ok? I am not looking to hold you accountable for my tummy ache.
@@jayt131 Very dark means it has dried more than what I had, mine turns completely black after 6months. like charcoal black, and the salt crust on the outside. Weight reduction is good, You should be good, try a tiny piece, wait 12hours :)
@@jayt131 So you should be good then :) it's pretty safe, and hard to mess up. Bacteria won't grow in a dry environment, so even if you had some mold on one side, you could just cut it off, and eat it anyway. The fact that it has dried up without any foul smell or slime is a good indicator. Welcome to the addiction :)
- Learn how to make everlasting Pemmican, with 25-30 years of shelf life.
ruclips.net/video/m6RN3YunrMw/видео.html
- Learn 3 ways of preserving fish
ruclips.net/video/gA7HY9B-8FI/видео.html
A quick clarification about this video, Yes the fridge is cold, at regular fridge temperature, around 4celsius! Also, The use of spice is entirely up to you, I used smoked paprika, ground sage, black pepper, chilli and a wee bit of Four spice. This dry meat will last up to 6 months with some level of humidity inside. For longer period, make it dry as a rock, and it will last a few years. Cheers!
For the final process can i just vacum seal it instead of wrapping and hanging it in the refrigerator?
@@andreaspradana3252 No, it will not dry if you seal it.
Wild bush and grit
@@claudesheppard5289 I prefer with Capital B and G :) and &
Yum👅
Having made (and sold) tons of dried meat (we call it "biltong"), I tend to do it quite differently. I use way less spices etc and much less salt. I usually pre-prepare my seasoning mix beforehand (salt, coarse ground pepper, some ground cloves, dried coriander (cilantro). I initially rub some vinegar onto the surface and then sprinkle the "mix" over, reverse the meat and repeat, then add a layer of meat, and repeat. I leave this overnight to soak in the brine that forms. I like to turn it all over top-to-bottom before I go to bed, to ensure even coverage. Fat: I see he removes this - I don't, especially the thick yellow fat. Cutting the biltong with a layer of yellow fat along the side enhances the flavour enormously. Once it forms an airtight layer on the surface of the fat it will not go rancid (except in very damp warm climates, where a different approach is needed). Next I hang the meat on little wire hooks (I use large paper clips twisted into a hook). Where to hang the biltong? Anywhere! However, it must be a place where the air moves, either naturally or with a little help. I used to hang in the garage with a big oscillating fan providing a steady stream of moving air. This is the most important aspect of making biltong. I hang the hooks on lengths of mattress chain fixed at both ends and about every 2 metres or so. Hanging meat must not touch other pieces at ANY point. [Note: I don't recommend parking your car in the garage till the dripping stops! It's not good for car paint! ;-) ] By the way I used to live in South Africa, and this is how it's done there. Enjoy!
Next time use a little of bicarb in your brine with venison. Keeps the colour and doesn't dry out the meat that much. And therefor less salt is used.
Yes I want to try Biltong someday. I'm looking for the most purist form of biltong, plenty of ppl commented on it.
I knew you were a boere kind as soon as I saw the word biltong😆 love it man... thanks for the recipe... im going to try it... any more tips?
Black vinager all spice then of course you bicarb with one desert spoon brown sugar thats your ovenight plastic tuper ware plz. Roast corriander and mortar and pestal with black pepper and course salt. Before hanging rub meat with that and hang. Then its up to you yoe you like biltong
Sorry to you how you like it
Just finishd cold smoking and air drying 4 kilo of beef brisket. I live on the road and hav no refridgerator, and, having just been gifted this huge slab of meat I needed to preserve it quickly in this heat. Best thing I ever did! :)
I feel like you just taught me some ancestral knowledge and I thank you for that. Many blessings
I like your attitude and the way you carry yourself. Very positive! I love it
Thank you! :)
Brown sugar actually absorbs oxygen. So it helps alot. As well as aesthetic
You can also use the ultimate traditional drying method, cover it in sand.
Thank you!
How much salt to meat ratio?
More videos like this please?
Thank you! This method is maximum saturation, the meat will absorb all it can. The thickness will determine how palatable its going to be. Thin cut will be super salty, while a a larger chunk of meat will be more palatable. You could treat an entire hindquarter like this, (but adjusting your drying period) I have few videos on salting & preservation, I have a video on Pemmican, and another one on Fish preservation :) Thanks again! Maybe this one will give you more ideas, ruclips.net/video/gsev3IIETnM/видео.html
Can you please post exact recipe for making this it's not listed in the description
I'm definitely going to be trying this. Great video. Thank you for sharing.
Thank you! Lemme know if you have any question. Thanks for the sub!
I see you aged in fridge for 3 weeks.. is there any safe way to do this with no refrigeration? Without getting sick?
The sugar removes oxygen so that bacteria wont grow on it, in conjunction with the salt.
i wonder if you can dunk it in honey ... honey also kills bacteria :)
@@jamc666 Beware tho, botulism can grow in honey if I am not mistaken...
@@WildBushGrit ... true but its only dangerous to toddlers < 1 Y.O. according to science.
@@jamc666 Honey shouldn't be given to toddler, this is true. But Botulism also affect adult and can be quite serious and deadly.
@@jamc666 www.who.int/news-room/fact-sheets/detail/botulism
I was actually trying to get into drying and i really learnd a lot from this video and im trying this myself at the moment so thanks for the great video keep it up👍✌
Thank you! Keep me posted, let me know how it goes. Cheers!
I like the way your video looks so natural, keep it that way 👌
Thank you! Will try! :)
Looks way better than the jar dried meat I just ate, I'm gonna give this a go. Great video!
Just realized that mummies are cured humans.
Creepy isn't it 🤣
Do not consume the pharaoh
Yummy 😂😂😂😂
Mouthwatering. Amazing job, I've learned a lot from your video.
Great video, thank you for taking the time to share.
Very educational video. You made it look so easy to do.
Hello, I just recently found this video and tried it with some moose that I had. It was so good. I will be making this more and more dry meats as I memorize the process. Keep up the good work.
I make venison jerky, by salt curing and then hanging to dry for about 1 week. So good!
The music my brother is also perfect !!!!
Great post! Love everything about your channel.
Thank you mate :) Let me know if there are topics you want me to cover. Cheers!
I have done this, but for convenience sake I used Morton Sugar Cure. Morton Tender Quick is the same product without the sugar and I use that in my venison summer sausage. Great video, BTW!👍
We call this Biltong in South Africa.
No need to remove the fat, just used salt and pepper and brown vinegar. Soak it for 4 hours and hang it with a fan blowing over it. In 2-3 days it's dry and ready to eat. Store it in the freezer to prevent mold.
Here in Toronto there are a South African store that sells biltong spices per bag, fantastic stuff.
Colander spice add excellent flavor to the meat too.
I got new Venison, I'm so going to try that, many ppl commented about biltong, have to have it! :)
@@WildBushGrit Get a deep clear plastic bin from Walmart, drill a few holes in the sides and push rods through it.
Use very large paper clips to hang the meat on the rods.
I use paper in bottom to absorb the drip.
After hanging the meat, use an old fan blowing downwards at mid setting.
Two days later test some meat....don't let it get too dry.
Enjoy.
I love this! This is the simplest method ive seen on RUclips so far!
How long does this keep after its finished!? Im in Toronto Ontario and i roam the Bay of Quinte and Algonquin Park area Camping, Canoe and Portage for about 9 days at a time. It gets pretty Hot and Humid here in the Summer. It can go up to 40 Degrees Celsius / 104 Degrees Fahrenheit. Any suggestions how i should pack it to make it last as long as possible!? Thank You!
Thank you :) I don't dare to say how long, because its really depend on the humidity level, but within a year its still going to be safe. As it dries out more, it will get harder and less 'palatable' You can look up pemmican I have a video on that. If you can vacuum seal before the trail I think its best. Eat it when opened. If you fish there a ways to keep your fish for a few days I also covered that :) Cheers mate!
Beautiful and so simple! Good stuff, thanks!
thanks mate! :)
I started falling in love with this video around 3:15 and I don't care what ya'll think about that. Such happy vibes.
EXCELLENT VIDEO, THANK YOU!
Great video, thanks. Just to think that I have been cooking my venison backstraps all of these years and never thought of salt curing it. Deer season is just around the corner.
Yes it is! I'm counting the days! Mid September for me :)
A whole new world awaits! Try biltong, and I guarantee you won't ever cook venison again (except of course the scraps and smaller offcuts you discard, Keep them and cook them up with whole cloves and ground coriander. When 1/2 done shred with a sharp fork and bake into a thick crust pie! Serve with mash and peas! Very good.
Informative video, very well done! Thanks for taking the time to create and post this great content!
Thanks for the kind words!
Your accent is so soothing, it’s currently 2am an I was struggling to fall asleep before having come across your video 😌
Lol, I hope its not out of boredom, but even if it is, I'm happy you found some sleep :) Thanks!
Started using this recipe last week, 2.5 more weeks and we'll see how it turned out!
Fantastic! Keep us updated!
Thank you for the video. I find the comment's are extremely useful as they provide tips and tricks and alternative methods with the same approach, IE; like Tender quick and Tender sugar, types of cuts, rule of thumb for thickness rinse vs soak times and just useful info not mention in the video, So thank you commenters. Making Buckboard bacon right now. (Pork shoulder bacon).
Thank md! You are talking about an aspect that I absolutely love on YT, when the content generate discussion and brings even more value through engagement with the community, this is awesome! Keep us posted on that Buckboard bacon, sounds like something I would love!
Great video brother. Going to try something like that with out of refrigerator though. Guess I got to wait till the fall
Thank you! Yes I would wait for cooler days. Traditionally animals were slaughtered and processed in autumn. Ham, prosciutto, dry sausages were all made during that season for a reason :) Not too cold, not too warm.
Awesome! Thank you so much. I just bought a 1/4 cow and am excited to explore drying some.
Oh yeah! If I ever come home empty handed, this is surely my plan B. Pemmican is also a great way to preserve meat, if you don't know what it is, I'm sure you will like that too.
@@WildBushGrit Just learned about pemmican earlier this week. I also bought 10 pounds of beef fat and am going to make tallow and ultimately pemmican. So excited!
this man will be surviving the apocalypse. Cheers!
😂 Maybe not me, but that dry meat will.
I'm really very new at this so excuse my ignorance but this is still raw meat right? Are you at all concerned about parasites? Should it be cooked or is it perfectly safe to eat it after drying? I'll take an answer from anyone who knows. Thanks so much.
It's a very valid question, I'll answer as best as I can, but be aware that what is true in Canada may not be in another part of the world. First this meat is now considered cured meat. Not cooked nor raw. Although it does considerably weaken parasites, it's not a 100% proof. But... For big game like venison or moose, I have no problem eating it raw in tartare for example. Bear and other omnivores(pigs and wild boars) are known to carry trichinella. This parasite must be cooked to at least 137F which is pretty close to medium rare. So it's not a big deal. If you are unsure about this method, you can look into Pemmican, it will cook at 170F, and will have a shelf life of over 25 years, no kidding :) ruclips.net/video/m6RN3YunrMw/видео.html
Audran! Very glad I found your channel the other day 😁😁
Loads of interesting information and discussion in every video... Thanks!
Thank you Richard! Much appreciated! Let me know if you have any idea, content or topic you would like me to take a jab at! :) Welcome aboard & Cheers!
Kind of making mummies 😁😁😁. I was looking for this kind of vedio to preserve meat.rhanks for sharing
Very tasty mummies! :) Thank you! i just released a video on pemmican you might also appreciate. Cheers!
Just a quick question, will dry curing wild game kill any parasites the animal may have?
It's a good question, the only fullproof method is cooking. Curing will kill and weakens some parasites. But me personally, I wouldn't consider Salted Bear meat to be safe. But I could be wrong, this need to be tested in a labs :) Pemmican on the other hand is safe, because you cook the meat before crushing it.
Also, can you tell me if it is possible to use sea salt only. I meant there is no nitrile preservative in salt. Thanks.
The salt I used is pure salt no additives.
That looks so tasty! Thanks
And the fat and meat crackling make breakfast eggs taste better.
Duck eggs over easy are my favorite.
Feral hogs are an invasive species
in Texas but at least a delicious problem to have.
Bacon [porkbelly] is mostly a farm breed attribute but trapping and feeding them a bit renders some excellent healthier lard to use.
It's beautiful Venison. The Japanese do tuna in similar fashion sometimes. It's really delicious.
I hope someday hog hunting open in QC. Are you referring to Bonito?
3:08 music and smile kicks in and you start to feel yourself in the middle of a vineyard somewhere in the middle of nowhere, in the sun, in early summer. Life is good, and soon I will eat dried meat. All is perfect
You caught my drift bruv, now I just need a vineyard :)
Great video. But do you have to refrigerate the meat? How’d they do it before refrigeration? Would they only cure it in the winter months?
Yes usually curing time was during fall, before winter could freeze anything. You can do the whole process without Fridge, but its always comes with uncertainties when it comes with bacteria and food poisoning. Keep everything well ventilated, you will get white mold, which is fine. But if you get dark sticky slime, you need to throw away. Any foul smell, and you throw away. Using curing salt is also to be considered. Thanks!
Mine turned out to be extremely salty. I did use an eye round roast did not unfortunately have access to venison. It actually is really good. I was wondering how to make the final product a little less salty.
It has a tendency to get salty, that's what will make it stable. I assume you did used kosher salt, and not fine salt, fine salt will give you very salty result. Like everything, its trial and error. You might wanna reduce the initial salting period. Also I never eat it alone, I'll add it to something else to balance the salt out. if you were to add it to a soup or or rice for example. Cheers!
At the end of video, did you kept for 3 weeks in a fridge or cool looking shelf?
I vacuum seal it to bring on the trail, so it doesn't get moist, from rain or general humidity. To keep it at home, just a cool dry place, I had some up to 6months, this is Canada, fairly dry and cool overall. If you are targeting long storage, you should look into using nitrate.
@antonio lupen2021 Ohhh, yeah it's 3 weeks in a fridge. Not just a cool looking shelf, now I get it. As for specific temperature, it's just normal fridge temperature, about 4c or 40F
Sorry for not understanding your question the first time. I hope the clarification above makes sense, let me know if you have further questions! I'll try to read better next time :).
Looks delicious bud. I'm gonna try it. New subscriber.
As a general question for meats (unless there are exceptions to some), all videos i've seen when the meat is covered in salt to draw out the moisture, its always placed in the fridge, is there a reason during this step that placing the meat in a cool dry setting other than a fridge wouldn't be accetable?
Just in case, I did used a fridge in this process, the stainless box is my fridge. But having said that, you can do some curing without fridge, the main thing to make sure is #1 Absolutely no bugs shall even touch the raw meat and #2 you need plenty of wind and ventilation around the meat.
Looks amazing, think I might get my brisket out of the freezer and try this. Thank you.
After you watch salt you wrap cloth and keep in the cold freezer for 3 week am i right please tell me
Not a freezer, just a fridge, around 4celsius.
Great info, thank you, can't wait to make my first ones!
I use a dehydrator. Takes a a little while about 12 to 16 hr.s but worth it.
We can consume it directly? Or needs to cook ??? ❤️
Both ways work, cheers!
@@WildBushGrit Great 😎 Thank You So Much for the best video 🎉
Thank you so much for making this video.
My pleasure! Let me know if you have any questions :)
That is called biltong in South Africa
Neat.
I want to try this.
What you use for the spice . Thanks
hey man, nice slicing, very good
Searched up Native american meat drying and found you :D
The internet works in mysterious ways... Welcome :) I've been waiting for you. 😂
So do we have to put it in the refrigerator
It's slows the curing time, otherwise the outer shell will dry too quickly and prevent moisture lost. And you can run into ruined meat. Once fully cured, you can keep it a few months at room temperature. Don't go past 5-6.
Just what I was looking for! Great video with good explanation about the whole process. Wonderful content and I would like to see more. Maybe with other meat or spices?
Thank you!
I surely can make more videos like this. If you like Salmon, I made a gravlax video recently. ruclips.net/video/fyOPLLb4lc0/видео.html
@@WildBushGrit the fake accent should go
@@tkblouch6745 Fake accent?! Hmmm how about no, your mom loved it!
@@WildBushGrit second hand embarrassment from watching butcher the fake accent. Just speak like yourself, it very obvious you're forcing it.
@@tkblouch6745 You obviously wants to help, please go check all my other videos and add a comment everytime you feel my accent sounds off to you.
How long will this last after said and done? You mentioned a while but roughly how long?
I left a piece to completely dry, I can say it will last for years. If you have moisture left in them its difficult to gauge, but with the amount of salt used, you can easily target a 6 to 9 months. but It has to be kept in a cool dry climate.
if you have a mandolin or a deli slicer the possibilities for shaved meat recipes are endless
Can I use dehydrator to speed up process?
I'm afraid the dehydrator will seal the outer layer too quickly, and prevent the internal moisture to escape. If speed is a constraint, you should look into jerky or pemmican, I have video on both.
how long does it last with no refrigeration?
Once fully cured and dry, I believe it can last years if kept dry
will this still work if you don't use the fridge? should you scrape off the bacteria if there is any before you eat it?...you mentioned it is good bacteria.
It should work even without a fridge, but make sure it is well protected from flies & bugs, and try to dry as fast as possible. Use the sun, wind, or even a dehydrator. Look into dry sausage. But I will not recommend a no fridge if you live in a tropical country. The white fluffy bacteria I'm talking about are usually found on charcuterie and are completely harmless.
@@WildBushGrit thank you so much this was really helpful
Really want to try this now
You find me happy to have inspired you! Let me know how it goes, and if you have any question!
Can organic sugar be used instead of brown sugar?
The brown sugar I use is organic.
hello, is it absolutely necessary to add spices after drying it ?! If you don't, what happens ?!
No you don't, spices does add an extra layer of protection, but its not a must, salt and drying is what makes it safe in the end.
@@WildBushGrit sounds yummy! I eat dried raw meat, dairy, eggs, fish, healthy so to speak, and that's why I really appreciate that you shared with us. to be healthy and happy!
@@andreioancea2659 Thank you :) Oh, Tartare is also great in case you haven't tried that!
It’s safe to do this without cooking the meat first?
If you keep your working surface clean, there shouldn't be a problem. If you want it even 'safer' you could use curing salt. Things goes wrong when proper sanitation rules aren't observed. If this is a topic that interest you, you could read about curing meat in general, this is how prior to cold storage people have been keeping their food all year long. I made ham, no cold storage, aged it for 3 years before eating it. It was delicious :) Cheers mate!
@@WildBushGrit good deal man I’m gonna give it a try with a tenderloin
How long does it keep without refrigeration?
Once fully cured and dry, I think it will last years if kept dry.
That looks like the Turkish 'Pastirma' 😋👍🏻
You did not say what kind of spices you used.
Dude I gotta try this. Thanks. I'm adding this vid to a bookmark, or playlist so I can come back to it when I do this myself.
For how much week can we keep this in room temperature
Completely dried out, I'd say a couple of years, but the goal is to eat it before all moisture is gone. I'd say 5-6months max
Theres bo need for the fridge right?
For people who have no fridge
I would at least add a fan to have air to circulate around it, and make sure no flies can get to it. (cheesecloth will provide you with that protection)
And after it is cured how long can it last
Thanks going in to detail and what to watch for and about the thickness to be and how long it will take . Do you have how much of the spice to mix of each ?
Thanks! Hey I'm super liberal with the spices, use the ones you like, at the ratio you want, really. If I remember correctly it was 1 part of each for me.
Thanks so much, i was looking for this process as i used to have it from back home!! i will try it with Goose meat!
What kind of spices did u mix
It's listed in the description! Cheers!
U dry it in the fridge? Thought its suppose to dry in place that doesnt attract moisture
if you do it outside of the fridge, I'd suggest using thin cut, and make sure you have proper air ventilation around. Like biltong or jerky.
Where did you hang them? Was that freezer?
T'es vraiment bon! Ta musique est relaxante et les angles de caméras sont très immersif.
Merci merci :)
Is that all spice you used as the spice
Hey I explained the spices in the video description, Cheers!
@@WildBushGrit thank you, just thought I'd ask. Good video mate.
Is the result not too salty? I thought we had to put the meat 5 hours in plain water to remove a bit the salt
Yes it is salty, you can add it to sauce or soup(dont add any more salt) Its saltier than prosciutto for example. Cheers mate! thanks for watching!
@@WildBushGrit thank you for your answer. I was planning to use it to nibble.
Yw, You can nibble on it, I do. It's depend on your level of comfort 🙂
@@WildBushGrit i have been used to Biltong in South Africa, did you try them?
@@christopheemmanueltuerlinc3726 Not yet, it's on my list of things to try, as soon as I have some time. I got nice venison that I'm saving for it! :) Question for you, there are some folks add vinegar, and some don't, which version is the traditional way?
Nice video editing! Keep it going!
Thanks, I will surely do! :)
Why brown sugar? Could white sugar work? Just curious.
Yes it would work.
What other type of meats would you recommend
Beef, Bison, Moose, Elk, Pork.
Is removing the fat necessary or is it optional? And if I do leave it on how long will it last til it goes bad?
Hello Shana! The venison's fat isn't palatable like beef or pork. It's waxy and leaves a nasty texture on your teeth. That's why I remove it. It will not go bad, it might just not taste great. It's the part exposed to air that could go rancid. Worst case, you can trim it later if you don't like it.
@@WildBushGrit Thank you🤗💕💕
I take you can rehydrate it any time, approx how long can you keep it hanging for.
I've kept some for 6 months, it turned completely black, but was still edible. I just eat it as is, but you could shred it, and add it to soup or gravy.
@@WildBushGrit thanks again, very good video mate, these videos are very handy for what's coming. God bless you man.
@@dannymack9636 Thank You! You and yours too :)
Wow truly amazing!!
You said mold on the outside is ok, but do I cut it off? What do I do with it?
White fluffly mold, like on dry sausages is safe, nothing to do with it, you can eat it, if it gross you out, then yeah cut it. its tastless.
very very nice - thank you
Is the sugar for taste or is it a required ingredient? I avoid sugar in my diet
The sugar help with color retention, usually nitrate will do it, but I don't use nitrate. It's completely optional!
@@WildBushGrit Good to know. Thanks.
What is the pourpose of the sugar? Just taste?
Not much honestly, its apparently help keep the color of the meat a bit more red.
Can I do this without using a fridge? There is always food in my fridge and it can cause some kind of flavor contamination to the meat.
It could work without a fridge, but there are some parameters you'll have to adjust, humidity level, the time of drying, and depending on where you are on the planet, it's something you'll have to try out, and worry also about insects. Look into dry sausages or prosciutto for example. Sunny and windy, by the sea is actually really good for drying fishes.
@@WildBushGrit I guess I'll have to investigate then, thanks for answering!
what are the measurements for the spice
Hey Grant, do it by feel with the spices you love, its really not that important it will work well without the spices. Cheers!
I wonder if I could get a roast on sale and do this for chipped beef gravy
I think you are wondering right! :)
@@WildBushGrit awesome. I subscribed. I'm a camper and I cook for a living. This is right up my alley
@@robertfelts8773 Thank you! Please do share your favorite recipe at some point :)
You cook it or salt does it?
No cooking, salt does the preserving.
I'm going to trying this at home. Am I ok to just use salt? Or to I HAVE to use a "curing salt"? Sodium nitrate or sodium nitrite
Thanks.
Just sea salt, no curing salt! Cheers!
Ok. I checked the weight after 2 weeks. I lost closer to 50% of the weight. It smells ok. There doesn't appear to be any black mold. I'm nervous lol. The inside is very dark. In your OPINION If there is no black mold should it be ok? I am not looking to hold you accountable for my tummy ache.
@@jayt131 Very dark means it has dried more than what I had, mine turns completely black after 6months. like charcoal black, and the salt crust on the outside. Weight reduction is good, You should be good, try a tiny piece, wait 12hours :)
It tastes AMAZING!!!!
@@jayt131 So you should be good then :) it's pretty safe, and hard to mess up. Bacteria won't grow in a dry environment, so even if you had some mold on one side, you could just cut it off, and eat it anyway. The fact that it has dried up without any foul smell or slime is a good indicator. Welcome to the addiction :)