- 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!
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! :)
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
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👍✌
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!
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
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.
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.
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!👍
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.
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!
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
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.
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!
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 :).
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?
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.
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!
Hello Tracy! Thank you! :) I wouldn't do this with chicken, the long drying time is maybe not adequate for chicken. Also preferably not raw but fully cooked and mashed up or cut thin, and dried in a dehydrator at at least 160F Cheers!
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.
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.
Hey Tom, thank you so much for your candor, May I know what prompted you to give it a thumb down and what changed your mind? I'd like to know :)I want to make better content, and the feedback loop, pos or neg, is really helpful! Thanks for your time!
Well, the presentation is pretty dull. Also stating the obvious is sort of indicating your speaking to an idiot. But more importantly you can do much better than you did with this video. I didn’t give a thumb down nor did I unsubscribe. The audience this content targeted are not uninformed people. You have a unique way and you should use it to your advantage.
Curing in the fridge this way is a lot like making country ham in the winter, but it's hanging for a lot less time. That begs the question, how long is it shelf stable?
It's not as thick as country ham, I have a proscuitto curing its been 9months :) I'll open it 3months. The longest I've kept the dry meat was 6months, winter time. But it's does change, its keeps drying and getting harder.
I really wish they would sell dried meat for normal prices, so i dont have to wait 3 weeks. But this was a very great video, maybe i'll try it out aswell.
Hi . Look up how to make Biltong . We make it in South Africa. Similar process but using vinger salt Peppers and corriander ( the very basic recipe) there are many . But you get a similar result and it is delicious
Yeah I heard about it, from comments after posting the video. I haven't made it yet but it's clearly on my list of things to try. I have venison at hand will do some for xmas :) cheers! Thanks for reminding me about it!
It's vague on purpose, too many variables. To me this is trail food, it's last a couple of months. But yours could stay longer or shorter based on how you made it and the climate you are in. Your judgement is your best bet. Cheers! If long term storage is what you are looking for, check Pemmican.
beautiful - To know i have been eating meat wrong all this time makes me saddened! - This is how people would eat most meat back in Medieval times. Smoking / salted / jerky meats were all the main methods
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.
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 very nice, I'm certainly going to try this when my work season is done. One seasoning that is really good, for when I make my jerky, is apple pepper. Keep up the awesome videos. Just discovered your channel and really enjoying it
@@jamesmclean4033 Thank you :) I appreciate the feedback and let me know if you have questions, I'll be glad to help. Apple Pepper, I'll certainly try this.
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
Oh yes! I often hung very big pieces. For example cuts like topside, silverside and even the fillet make great large biltongs. You can cut slabs about 12-16 millimetres thick from the whole length of the cut. These big slabs take much longer to dry fully and give you a wide variety of tastes and preferences over many months. Some even freeze them, to keep them from drying beyond a certain point. I personally don't like doing that. I just eat it all and start a new batch!! ;-)
Yes precisely, it will last a long time... i don't wanna say forever... and I don't have a way of measuring that, but I kept a piece from this video, and still look pretty intact, harder but still edible. It's been almost 3 years.
This is a hard question to reply to, too many variables, temp, humidity and so on, you'll know when it turns bad. If long term storage is what you are looking for, check out pemmican. The fat and the extra dryness of the meat makes it super stable. ruclips.net/video/m6RN3YunrMw/видео.html
Hey, It would work if, 1- You protect it from bugs, 2- dry it as fast as possible, with strong wind and sunny day, maybe use thinner pieces. I would probably smoke it too. :) Taste better and ensure better preservation.
@@WildBushGrit thank you. Trying to learn some prepper survival skill things lately with how weird society has become the last couple years in the states.Learning how to dry meat is one of the things I want to learn.
@@ChaoticDestiny1 Good reflex, knowledge is power. You can also look into italian proscuitto, dry sausages, summer sausages. They dont require a fridge and are freaking delicious on their own. It's not like you're trading in flavor for shelf life. Good luck with your prepping. I want to do a vid about fishes too. When I get some free time :) Cheers!
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.
- 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👅
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! :)
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
I feel like you just taught me some ancestral knowledge and I thank you for that. Many blessings
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 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.
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!
The music my brother is also perfect !!!!
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?
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!
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 :)
I make venison jerky, by salt curing and then hanging to dry for about 1 week. So good!
Great video, thank you for taking the time to share.
Mouthwatering. Amazing job, I've learned a lot from your video.
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.
Informative video, very well done! Thanks for taking the time to create and post this great content!
Thanks for the kind words!
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.
Very educational video. You made it look so easy to do.
this man will be surviving the apocalypse. Cheers!
😂 Maybe not me, but that dry meat will.
Started using this recipe last week, 2.5 more weeks and we'll see how it turned out!
Fantastic! Keep us updated!
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!
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.
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!👍
Great post! Love everything about your channel.
Thank you mate :) Let me know if there are topics you want me to cover. 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!
if you have a mandolin or a deli slicer the possibilities for shaved meat recipes are endless
That looks like the Turkish 'Pastirma' 😋👍🏻
I use a dehydrator. Takes a a little while about 12 to 16 hr.s but worth it.
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.
That is called biltong in South Africa
Looks amazing, think I might get my brisket out of the freezer and try this. Thank you.
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!
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!
Beautiful and so simple! Good stuff, thanks!
thanks mate! :)
EXCELLENT VIDEO, THANK YOU!
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
Looks delicious bud. I'm gonna try it. New subscriber.
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?
Searched up Native american meat drying and found you :D
The internet works in mysterious ways... Welcome :) I've been waiting for you. 😂
Just realized that mummies are cured humans.
Creepy isn't it 🤣
A great video buddy thanks for making it, one question do we need to cook/fry to eat this or can eat it 'as is'?
I just eat it as is. You could maybe shave it into soup, but frying it will make it super hard, or chewy.
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!
I'm sorry but is it even legal to sound so wholesome ????? Seriously it was a so nice video and I'm actually going to do it tomorrow
Hehe I'm blushing... not quite sure how to reply :) 'Thank you' doesn't seem to suffice. Let me know how yours turn out!
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!
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 :).
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.
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.
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.
First and most important reason: It's good to know how to keep meat fresh and edible when a financial crisis hits the world. xD
That looks so tasty! Thanks
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!
Great info, thank you, can't wait to make my first ones!
hey man, nice slicing, very good
T'es vraiment bon! Ta musique est relaxante et les angles de caméras sont très immersif.
Merci merci :)
Neat.
I want to try this.
Hi, I'm new here. Nice channel, can I preserve chicken using this method? Thanks in advance.
Hello Tracy! Thank you! :) I wouldn't do this with chicken, the long drying time is maybe not adequate for chicken. Also preferably not raw but fully cooked and mashed up or cut thin, and dried in a dehydrator at at least 160F Cheers!
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.
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.
Thank you so much for making this video.
My pleasure! Let me know if you have any questions :)
Looks delicious man, thanks for sharing :)
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.
I almost gave this the ole thumb down. Now I’m glad I didn’t because you gave me some ideas.
Hey Tom, thank you so much for your candor, May I know what prompted you to give it a thumb down and what changed your mind? I'd like to know :)I want to make better content, and the feedback loop, pos or neg, is really helpful! Thanks for your time!
Well, the presentation is pretty dull. Also stating the obvious is sort of indicating your speaking to an idiot. But more importantly you can do much better than you did with this video.
I didn’t give a thumb down nor did I unsubscribe. The audience this content targeted are not uninformed people. You have a unique way and you should use it to your advantage.
Curing in the fridge this way is a lot like making country ham in the winter, but it's hanging for a lot less time. That begs the question, how long is it shelf stable?
It's not as thick as country ham, I have a proscuitto curing its been 9months :) I'll open it 3months. The longest I've kept the dry meat was 6months, winter time. But it's does change, its keeps drying and getting harder.
If long term storage is your goal, you might wanna try Pemmican, I just made a video about it. :) ruclips.net/video/m6RN3YunrMw/видео.html
@@WildBushGrit thank you, that is on my short list of things to experiment with!
I’m saving this video for the apocalypse. Thank you!
I really wish they would sell dried meat for normal prices, so i dont have to wait 3 weeks. But this was a very great video, maybe i'll try it out aswell.
Thank you! :) But you could make a batch every three week, and keep a rotation, so you never run out ;)
@@WildBushGrit thats a smart way of doing it, thank you for the suggestion :D
Hi . Look up how to make Biltong .
We make it in South Africa.
Similar process but using vinger salt Peppers and corriander ( the very basic recipe) there are many . But you get a similar result and it is delicious
Yeah I heard about it, from comments after posting the video. I haven't made it yet but it's clearly on my list of things to try. I have venison at hand will do some for xmas :) cheers! Thanks for reminding me about it!
How long does it keep though. Saying it will keep for a while is pretty vague lol!✌😄 is it hours, or a few days?
It's vague on purpose, too many variables. To me this is trail food, it's last a couple of months. But yours could stay longer or shorter based on how you made it and the climate you are in. Your judgement is your best bet. Cheers! If long term storage is what you are looking for, check Pemmican.
@@WildBushGrit haha ok! Thanks for your response. I am a noob, but trying to learn new things ✌😎🇨🇦 cheers from British Columbia, Canada
That looks AMAZING. Hahaha multiplied meat!
Ahaha I forgot I made that joke! Not in all vids, but i like to slide one joke from time to time :)
Wow this looks amazing I'm gonna try that. Do you think it would work with pork tenderloin?
Oh yeah it will work nicely, measure the thickness to know the proper timing for the salting period.
Amazing colours man👍
beautiful - To know i have been eating meat wrong all this time makes me saddened! - This is how people would eat most meat back in Medieval times. Smoking / salted / jerky meats were all the main methods
Indeed, and with spices, the combinations are endless.
this is false. salt was worth gold in those days, unless you live close to the ocean or near salt lakes, curing meat would have been far too costly.
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.
You eat it raw? Does the curing somehow also kill potential pathogens?
I do eat wild meat tartare from time to time, I guess it's a risk I'm comfortable with. The only meat I cook fully is boar and bear.
You made my mouth water
Your Boss ! It worked perfectly thx.
Glad to hear! I just made some with Goose Breast, its delicious!
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!
How long will this last if you don’t eat it all in one sitting? Does it go bad
I kept mine for almost 6 months. It keeps on drying and at some point, is indistinguishable from stone. :) This is my cut off :)
We can consume it directly? Or needs to cook ??? ❤️
Both ways work, cheers!
@@WildBushGrit Great 😎 Thank You So Much for the best video 🎉
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
Beautiful. What spices did you use before you wrapped it?
Thanks, I used smoked paprika, ground sage, black pepper, chilli and a wee bit of four spice.
@@WildBushGrit very nice, I'm certainly going to try this when my work season is done. One seasoning that is really good, for when I make my jerky, is apple pepper. Keep up the awesome videos. Just discovered your channel and really enjoying it
@@jamesmclean4033 Thank you :) I appreciate the feedback and let me know if you have questions, I'll be glad to help. Apple Pepper, I'll certainly try this.
Are the spices optional or part of the process? If they are optional, should I cover the meat with salt instead? Great video. Thanks
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.
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
Wow truly amazing!!
My first video, love your style and presentation, going to make me some beef very soon!
Thank you! Let me know how it goes and don't hesitate if you have any questions!
Wow love this channel!
Thanks so much! Lemme know if there is any type of content you would like me to cover! Cheers!
I never thought that such a thick piece of meat could dry withot a dehidrator !
Oh yes! I often hung very big pieces. For example cuts like topside, silverside and even the fillet make great large biltongs. You can cut slabs about 12-16 millimetres thick from the whole length of the cut. These big slabs take much longer to dry fully and give you a wide variety of tastes and preferences over many months. Some even freeze them, to keep them from drying beyond a certain point. I personally don't like doing that. I just eat it all and start a new batch!! ;-)
Entire bone-in proscuitto are made this way. Way much larger, this is actually small tbh :)
Nice video editing! Keep it going!
Thanks, I will surely do! :)
good stuff, thanks brother!
Very Very NICE!
It's been dry cured so surly it will last forever as long as it's not exposed to moisture? I've seen meat that's been hung for centuries.
Yes precisely, it will last a long time... i don't wanna say forever... and I don't have a way of measuring that, but I kept a piece from this video, and still look pretty intact, harder but still edible. It's been almost 3 years.
Curing goose right now for the first time. How exactly long will it last?
This is a hard question to reply to, too many variables, temp, humidity and so on, you'll know when it turns bad. If long term storage is what you are looking for, check out pemmican. The fat and the extra dryness of the meat makes it super stable. ruclips.net/video/m6RN3YunrMw/видео.html
Allowing the meat to rest in vinegar and spices overnight in the fridge makes all the difference. Fat is no problem, it's delicious when dried
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.
So this doesn't work in a grid down situation with no working fridge? Do you have to have fridge to dry this way?
Hey, It would work if, 1- You protect it from bugs, 2- dry it as fast as possible, with strong wind and sunny day, maybe use thinner pieces. I would probably smoke it too. :) Taste better and ensure better preservation.
@@WildBushGrit thank you. Trying to learn some prepper survival skill things lately with how weird society has become the last couple years in the states.Learning how to dry meat is one of the things I want to learn.
@@ChaoticDestiny1 Good reflex, knowledge is power. You can also look into italian proscuitto, dry sausages, summer sausages. They dont require a fridge and are freaking delicious on their own. It's not like you're trading in flavor for shelf life. Good luck with your prepping. I want to do a vid about fishes too. When I get some free time :) Cheers!
My favorite food mmm mmm mmm
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🤗💕💕
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.
FYI: fat on red meat doesn't go rancid - it's freakin delicious!!!!