Smoked Bison - Historical Meat Preservation - The American Frontier
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- Опубліковано 8 вер 2024
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1:13 Dan knew what we were thinking when he looked back at us lol
That's why Jas reiterated the fact that this was the way they referred to it at the time... Pretty sure we refer to it the exact same way now. Lmao
I appreciated the restraint. lol
The greatest comedy is the stuff that catches everyone off guard. No one knew what to do.
@@mtcoiner7994 Dan knew what to do, and he did it.
They both seemed to have struggled there for a moment lol
I feel like this mountain man reenactor is judging this city slicker reenactor and I love it
1:13 "This is called 'jerking the meat'
Dan: "Don't you even dare snicker"
Hahahaha
I lol'd at his expression.
And that's why They call it Jerkey.
You read that perfect
Broke back mountain
I love the difference in costume, it's very '18th century city-slicker visits the frontier for the first time'
lol
Lmao
Oh really
Modern fashion all looks aesthetic and nonfunctional to me. Other than plaid. Leave my plaid alone! Lol
Look at the fancy cityslicker pulling up on his fancy german car
I Love how at 1:11 he says "jerking the meat" and the guy looks at the camera with the manliest looks
Great Video, I used to live in a very rural area in Mozambique. We would prepare goats this way and then store the meat in dry milk powder tins, basically a paint tin. It would keep throughout the dry season and only go bad in the rain season when it would mold. We would boil this dried goat with some greens or root vegetables and curry powder which are grown in the dry season. This would soften it and make it more enjoyable. Thanks for sharing your method. Another great video.
If you cooked the goat meat with tomatoes and chili peppers you would have Texas chili
Parece gostoso o bode com curry!
This is really interesting, thank you for sharing
@@anthonyromero5479 No offense but is English your first language? I cant understand your comments
@@sophiaglass2000 yes ma'am! What's yours Mexican?
1:12 dude looks at the camera 🤣🤣🤣
He get's it lol
Hahaha very cool
heheheheheheeh you sir😂😂😂😂❤️
Lol
Thats what she said BUAHAHAHAHAHAHAHA
-Michael Scott
"This is called jerking the meat, that's what(stops) they(stops) referred to(stops) during the time. That and the other guys staring into the cámara. I'm dead.
XD XD I wouldn't have even noted it if he hadn't paused. I'm very amused
Appreciate Video clip! Sorry for the intrusion, I would love your opinion. Have you tried - Rozardner Delicious Dishes Reality (google it)? It is a smashing one off product for stockpiling food for an emergency minus the hard work. Ive heard some incredible things about it and my m8 at last got excellent success with it.
😂😂
I burst out laughing at the other guys reaction - then scrolled down to find this comment lol.
Dan (the other guy) is really funny. He has his own channel linked in the description.
Dan stares at the camera when he heard "jerking the meat" 1:12
😂
Lol
One of the first things on our homestead we built was a cold smoker. We have smoked venison, beef, lamb, fish and even SALT! I have meat hanging in my off grid home that is over a year old, never cooked or refrigerated, just salted, celery powder for nitrates and SMOKE and its still good to eat. Everyone needs a cold smoker. Great episode.
I understand that salt help dehydrate the meat, hence the preservation. But how does smoke (cold in particular) help with preservation ? does it also dehydrate ? does it put a layer of "carbon" or something on the surface to prevent bacteria from entering ? does it replace water molecules in the cells ? Hot smoke/drying over a fire i can understand, but just cold smoke i,d love to have an explanation ! tyvm !
Guillaume Breton there are preservatives in smoke including formaldehyde
An American Homestead well, at least botulism is a relatively painless death.
I am cold smoking many types of meat and fish, and yes they need to be cured beforehand. At least with salt, if not with nitrite as well. Smoke does act as a mild preservative due to phenolic compounds that have antibacterial properties (the first antibacterial agent used in Western medicine was phenol - extracted from coal tar).
Cold smoking is a lot more dangerous than it used to be. Modern meat-processing methods have increased the pathogen load tremendously.
What did the buffalo say when his boy left for college? Bison.
Ah.....yes😂😂
bruh
dad joke
😂🤣😂🤣😂🤣😂
Modern food safety standards require you to sprinkle nutmeg on those buffalo strips. GG good try.
why nutmeg?
@@majermike Cause you always have to nut on your meat to preserve it
@@majermike cus the guy that makes these videos always puts nutmeg on his food and it became a meme kinda
@@MyName_Jeff ohh you
MyName Jeff thanks for that picture 🤢😩
Jerking the meat
Stares at you 1:10-1:15
That doggo forraging and hoping Jon dropped some meaty bits
ayures Colonial Doggo is looking for meat scraps and a tricorne hat...
I think doggo got a few bits from Dan and John when the cameras stopped rolling 🐶🍖
The way he longfully looked at the camera, he was hoping they would give him a small role.
In South Africa we also dry out our meats, without the use of smoke, but using salt, vinegar and spices. It turns out really great and is eaten dried out. It's called biltong, and is one of the best foods in the country. It'll be used mainly for snacking, but can be used in various other dishes such as salads, or pastries. The meat type being mainly beef, springbok and kudu.
God bless thank you.
I showed this to my 12 yr old son. He says he wants to do this and the cooking steak chunks over the fire with rock cooked bread. He’s hungry now. Lol
3:51 RIP smol tasty buffalo meat. :(
what you wouldn't pull it out to eat it still?
fartzinwind just a tad bit of ash no big deal
F
F
[sad frontier violin music playing in the background]
Your videos involving Nicholas Cresswell journal has helped me feel better having lost my sister recently. On my dads side my grandma was a Cresswell and is related to Nicholas. It has helped me and my dad look back at our family history and their struggles, and how they survived, thanks you!
3:52 rip poor slice of jerky fell into the flames
I knew somebody else would notice! I saw that in slow motion, black and white, and set to a sad song...
This is what happens when you have too short of strips on too large of grate. Although since this isn't a metal contraption, you could just reach down and pick it up out of the embers. Just shake the ash off and it's fine.
6:44 it didn't die, it's the dark phoenix of meat
I would get it out of the fire quick :P
He's such a Bilbo Baggins
I knew he reminded me of someone! Just couldn't figure it out.
riderxl lol fr 😂
My Irish great grandfather had a combination smoke house/salt house for preserving meat. On my German side, jerky was a huge thing. Actually, it still is, but they soak the meat in salt brine overnight, roll it in cracked peppercorn, stick a toothpick through it and hang it on the rack in the oven on low or pilot to dry. It's a Texas thing. 😉 @Townsends! 😄
That sounds amazing!
That ಠ_ಠ toward the camera at 1:13 made my day.
I had some moose meat done this way. It was the best jerky I’ve had loved the smoke taste.
Sounds good! I had elk years ago I wish I could find some it was beyond amazing!!!!
Australian here. When my father used to “go bush” as a young man (1970’s), he’d make a grill from wood. But he didn’t smoke food, he’d cook it just like one would on a BBQ.
Wish UA-cam had smellavision.
I agree, keeping the history and skills for future generations to use, man that that bison meat looks good.
Anyone else get a tad nervous whenever Dan stares into the camera?
Constantine A Avoid the stare or he'll smoke you next.
Haha! Exactly.
Dan has a smoldering "smoky" star.
I'm sure he's a super nice guy, but hi's eyes say the meat could be human, and you're next. It's like he is glaring into my soul.
I'm a guy. I like to think I'm stereotypically masculine, though not oppressively so. When Dan stares into the camera I feel like a 12 year old school girl.
That reminds me of when we were fishing for salmon in Alaska, we rented a cottage at a native village and went to a potluck. I made red beans and rice which they loved. They removed smoked salmon fillets from something that looked a lot like what you had there. Theirs was more like a ladder leaning over two sticks and the fillets were draped over the lashed branches. Thanks for what you do! I’ve learned a lot from your channel.
Very good stuff. My father used to put a rack on top of our woodstove and just dry out venison after marinating it in soy and worcestershire sauce with a little black pepper. Cold winters with that fire going and the meat drying out is one of my favorite memories. The dogs would go crazy.
It got me when dan said “we are eating for pleasure they were eating for survival” like its so true people have started taking everything for granted in general
This is a great collaboration. Thanks these kinds of things really bring the 18th century alive. Reading the Journal entries and demonstrating the techniques. Wonderful!
That is the method that I use when making my favorite beef jerky. I guess our ancestors had the right idea. Old habits die hard. Also, instead of smoking for 24 hours smoke for 6 hours and then let the meat sit out in the sun on a cool day for about 10 hours. It makes a huge difference. Enjoy .👌🍗
This is a GREAT skill we all need to relearn!
For my family, we ground up the meat after drying. We use a rock similar to the what the aztec use. We then mix it with dice up cilantro, green onions pepper and garlic.
Dan is the man. I love his survival skills. Need to get prepped for my hiking trip to Sweden this summer.
KaWouter have fun! Try the pickled herring and the "fermented" shark. (no on the shark)
Grew up hanging our venison jerky on the pack porch. Air dried with just black pepper to keep the flies off. Had to make sure it was thin but worked just fine. Of course this is in Arizona. Very dry air and within a couple of days it is good to go. This method looks mighty tasty.
Sounds similar to biltong. I live in a more humid place so used the dehydrator after letting it air dry the first day (as rains came for two days after that). When it was done, i stored it in the freezer, which is likely overkill, but i had the room, and then took some with me when i went hiking or boating.
Thanks for the info. Yeah, fall in Arizona is very dry so this method would not work many other places.
Black pepper doesn't keep the flies off. It just means you don't have to worry about what those black specks are when you eat it.
LOL. Yeah I never really believed it either:).
Stone-age hunters air-dried their meat. Smoke was to keep the flies out.
"Doesn't meet modern food safety standards" ah well obviously not mass produced. But making beef jerky over a fire is still very valid. I mean it's surely more labour intensive than just putting it in an oven or dehydrator with "liquid smoke"... but the system stays the same. It's not dangerous lol
"Doesn't meet modern food safety standards" i.e. isn't loaded with nitrites and other food preservation chemicals. lol
It may contain various aromatic hydrocarbon compounds from the smoke, which are cancerogenous.
Norkans5 Live a little, friend.
I'm not worried. As a chemist i get plenty of that stuff in the lab, so the small amount in food really doesn't bother me.
I think he's just saying it so they won't get into trouble if someone gets sick.
Jerky is the ultimate trail food if you have water. It's great for energy while on the trail when you can't afford to stop and cook. My smoker gets a workout every couple months making jerky.
"... is not meant to meet modern food safety standards."
I'm in, brother, I am so in.
I learned from a local 18th century reenactor that we had bison in North Carolina around that period.
Yes a lot of people don't know this but any place in the North Carolina to Kentucky area with "lick" in the name is former Buffalo habit. They would migrate to those areas to lick the natural salts. A lot of those areas back then also did NOT contain the forests of today, they were half way between prarie and forest due to the massive herds constantly grazing the plants down. Once over hunting had driven the herds off the forests started to grow back to what you have today. I learned this from a Daniel Boone documentary where he spent a lot of his time as a professional hunter in the area, hunting buffalo among other things.
3:51 rip the meat that fell in the fire
These videos never fail to educate and entertain me. Learning about American history, in all of its forms is fascinating. I love this channel and am so happy I found it.
Another great episode in an AWESOME series!
I come from villages (rural area) in South Africa. We don't use smoke to preserve but we use table salt, white vinegar and you can also add spices. and then after we dry the meat. It is called biltong.
so awesome that Dan is dong some of these episodes! Love his channel.
@Townsends + @CoalcrackerBushcraft = two of my favorite channels collaborating! ❤
Really loving this series! I hope we see a lot more of frontier living.
I've see old paintings where they show meats hanging from the ceiling of a supermarket/family restaurant slowly being smoked dry by the food being cooked below. When you go out into the countryside you can see people still using that method as it's been passed down through generations.
Something I remember from my great grandmother is how she kept things like plantains, bags of onions and garlic, and some herbs hanging from the ceiling of her kitchen.
IIRC, hams used to be smoked by hanging them in the fireplace chimney, high enough not to get much heat from the regular cooking chores, but still getting plenty of smoke
More Bushcraft videos please!
This is one of my favorite channels and you are one of my favorite people on this planet
This man living in 1800 while were living in 2018
There's nothing wrong with being transcentury.
The 18th century is the 1700s.
I love how excited you looked for wrapping the meat up to trap the smoke. Your passion for what you do is what always brings me back to this channel, it fully inspires passion for how things may have been done a long time ago, it's an amazing process.
Thank you so much for your videos!
1:12 oh boy 😂 awkward moment
I could help either one out with that.
The American Indians always dried meat in a similar fashion to take them through the long cold winters...also, by the way, in 1770 only Danial Boone was in Kentucky. Later, in 1773 Danial Boone moved his family and about 50 settlers into the Kentucky frontier...which was the very first attempt to settle that part of the American frontier.
Nice, I cold smoke beef jerky, gotta use pink salt or instacure #1 to keep it safe for long term unrefrigerated storage. Great video, thx
Dan's such a great fit as a guest on Townsends. A really fascinating and prosaic man.
I actually have a lot of experience on this subject because i process my own meat after hunting season but i always wondered how the old timers did it i'd like to see a video on how they made the smoked summer hams i assume those were around during that era
I added this to my food journal on how to dehydrate meat. Thanks Jon. You, my friend are a true patriot.
Nice presentation fellas, very informative and enlightening.
Just an after thought but you may want to emphasize not using any conifer woods as they would impart a very bad taste given the nature of the resins and pitch.
Keep up the great work.
Really appreciate your vids!
The things we take for granted nowadays. Those old timers were pretty sharp in their planning. Can you imagine having to plan dinner for a night 2 weeks from now, and the nights after. Their time was spent more just surviving than anything else. I think I will eat some jerky now. The video got me hungry.
I jerk venison all the time of course i use a modern dehydrator to do it. I do use different marinades to enhance the flavor and help preserve the meat. It keeps well all winter or in summer it stays good for a long period of time if kept in dry storage where moister cant get at it.
Moisture
That camera look at 1:13 lol..."don't you dare snicker at that"
"Doesn't meet modern food safety standards"... yeah, it is actually safer than any factory food. Salting the meat makes it attract moisture and rot faster. And properly dried meat will keep for years. Ask the Mongols. I have Celiac, and I can tell you that home dried meat and pemmican means that I can travel anywhere in the continental U.S. without having to worry about food. Internationally, I can use it as a food while traveling and discard any uneaten portion before going through customs. If I fill my belly with as much dried meat or pemmican as I can hold, I can go two days without feeling hungry, and having full energy.
C a n c e r t i m e
@Cyndi Rothrock There is nowhere int eh Old Testament where salt was used to preserve meat, or to draw out blood. The only mention as salt was to be used as seasoning in sacrificial offerings. Salt was too expensive in the old days to use for preserving meat. Besides, unless we adhere to Judaism, we have no religious superstition demanding that anything we eat be Kosher.
But nice attempt at lying. :)
Salt attracts moisture, it will cause dried meat to go bad faster.
@Cyndi Rothrock OK... Quote the Bible verses that describe using salt to preserve meat. I will wait. :)
@@gatocles99 Salt was too expensive as in... which areas? How too expensive? I'd like some context after seeing Lindybeige's video on salt
Salt actually does the opposite it pulls moisture out of things hense why it was used to preserve things till refrigeration was created
just want to add how cool that cloth drape was. Little corners tide off and bunched with what I assume to be little stones inside to weight it down.
Me an my family have always done this. With deer, fish, rabbit etc.
I was always under the impression that the smoke just keeps the bugs off and the heat drying all moisture and rendering out the fat is what actually preserves the meat.
In Jamaica they still jerk chicken and beef. Very spicy but reeeaal good
jerk them off?
I found this channel 2 days ago and I can't stop watching. It's like some sort of visual/auditory wholesomeness crack.
Hey, any chance we could get some videos on Spanish colonial (particularly Caribbean) and/or Cajun cooking?
Josh_519 I am well aware, but a good chunk of the US was once Spanish colonies - obviously the Southwest, but also the Gulf Coast, Florida (St. Augustine was established 40 years before Jamestown!), and Puerto Rico. I figure it’d be interesting to explore how their cooking was in the 18th century, given that the channel has also done several German recipes before
Joey Morrison Maybe Cajun wasn’t the right word, was thinking like recipes from 1700s New Orleans, back when the French and Spanish were in charge. Guess in the moment I was wondering about how the Cajuns would’ve adapted their cooking after the British forced them to leave Canada for Louisiana, since I imagine there would’ve been a pretty radical shift in what ingredients they would’ve had on hand and the like. Heck, even finding out what they were cooking before they were displaced could be interesting
Josh_519 Spanish is as much a part of American history as is English, moron.
The German trumps in: "Guten Tag!"
@Houdini sorry Houdini your ignorance is showing. Spain was well involved in trying to establish themselves even before the English. And they were a real threat to and rivals of the struggling English colonies.
the Navajos (I believe that was the tribe) would cut meat into VERY thin slices and sun dry it on a rock; this thin jerky is now produced by more modern methods, but is still enjoyed in New Mexico
I'm so in love with this channel! Thank you so much! And I have a question about this video. Is this the way Native North Americans also preserved their buffalo meat? If so is this where the settlers learned these techniques or did they already have that knowledge when they arrived?
Membership requests are being taken for my Facebook Group , "The Nutmeg Gallery - Fans of Townsends." Link is here: facebook.com/groups/157774458232617/
Everybody has been drying and smoking meat for thousands of years. This is the way natives smoked meat. Europeans would smoke meat in their kitchen chimney or in a smoke house.
Some of us still do :) You have to know what you doing, but if done right it tastes way, way better than stuff from store shelf.
Seeing that dog makes me cry.....i miss her.....shed always sleep with her head on my chest and be woken up with her staring at me like...."is this okay..?" Miss her dearly.... =(
I imagine that most people bothering to actually try this would already know not to, but you would want to avoid using softwoods for the smoking process - too much creosote and potentially a nasty, sooty mess at the end.
Yup. Wood from fruit trees is best - especially apple and cherry. Alder is also good. Do not use oak - too much tannins. If you want, add a bit of juniper branches to the fire for extra aroma - some people love it, some.... don't :)
You would also want the meat to be further from the fire so it doesn't cook like happened here. And you wouldn't want to use the canvas to wrap the meat as that will trap moisture. You definitely also don't want to use greenwood (we want smoke not steam).
you know what? I am gonna say it as I see it: you guys are awesome for having the balls to search this old recipes and try it out without knowing if it will work out or not, sometimes you just have to try it just to see what will happen and if it fails just try again and again until it works, so yeah thank you for living the history
When I was teaching in northern Canada, I went on a moose hunt with my grade 9 class and some elders. Over 4 days, I helped an old native lady slice up and dry 11 moose. The kids liked eating it with lard and salt. They thought I was weird for putting mustard on mine.
Man that whole thing about learning and passing down what our ancestors had to do is inspirational and really cool.
That dog stole the show
Monotone YES!!
Monotone there was a dog? Lol
Dan said “Mr. Goldie will be in the video or I refuse to be”
Iv'e been doing that my whole life.I didn't realize it was such a big deal, lol. It works well with fish too. Another very enjoyable video from you fellows. Thank you.
Hello smoked daddy
Hello Nicole!
Hello unique Nicole!
:)
Legendary Nicole
Ayyyyyyy
Requests for membership are currently being accepted at my new Facebook Group, entitled, "The Nutmeg Gallery - Fans of Townsends." facebook.com/groups/157774458232617/?ref=bookmarks
I am proud to see other ppl learning the traditions and techniques that are useful and delicious. We in AK know and use about 75% of the techniques Townsends shows, the other 25% are just fun to learn from him.
Was the disclaimer in the front purely legal, or was it potentially unsafe?
J.R. Handley Both. Read the reply under Paul McKenzie's question above.
Thanks, so it appears to be purely legal mumbo-jumbo!
fear of trial lawyers drooling around the campfire.
Shakespeare - Henry VI, Part 2, Act IV, Scene 2. Need I say more? :-D
Point taken! :P
At the end of this episode there was an advert for headspace for a relaxing app. If you’ve just watched one of John’s videos you really don’t need any relaxing app. They are soothing calming informative and entertaining, what more can you asked for.
When he said "jerking the meat" and homeboy from the Confederacy turned and looked into the camera LMFAO
No Nut Meg? 😝
I was going to add that comment!! LOL
Why do they need nut meg? I’m not being rude I’m actually curious :)
Sexmetalbarbie__ cause it’s the 1800s lol
@Sexmetalbarbie__ @Ichigo Red
Because almost every recipe from John has nutmeg in it. lol
If you need nut meg refer to 1:13
Love this episode, I've seen others smoke meat with a cloth over the tripod until it yellowed the cloth completely. It was very interesting.
I'm not a fan of bison, but beef I do enjoy a lot.
Would you please stop being so good to watch? You're taking up way too much of my data.
Shawn Heinrich Amen! Battery life, too!
Yall plug in your chargers and steal the neighbor's wifi, the contents too good for him to stop
In Finland we get unlimited data for less than 30€/month. Good thing for Dan and Jas😂
I love the doggie comes out at 4:16 for the final meal.
Jerking the meat. I try this at home regularly.
Stomping Ground, Ky so named because of the buffalo. Near Lindsay's Station
I tried smoking bison once. He kept falling out of the rolling papers.
This is the most relaxing channel to watch
Nice video! Does anyone have any suggestions for comments ?
Hi Paul. What are you hungry for?
Pidgeon!
Sorry to be so picky, but is there a letter D in that word....? Only if the "bird's" first name might be Walter or Eugene.
Quail?
You are correct! I looked it up and I guess it's an archaic spelling of pigeon. I have no idea why I used it.
Such a muddy, damp area. It helps to have a wind blown hillside or coastline for smoking and drying meat. In Alaska, it was more drying wind and less smoke.
Lol you could tell he wasnt into the jerky at all. Talking some lowkey trash and Dan had to remind him it was “survival” food
I think you are on the wrong video
Awesome,will use this in outback Australia, thanks friends
Dude looks like a viking, take that hat off bruh
Yeah he looks Nordic lol
Nah, the narrow face says Celt to me.
Prison Mike does he remind you of the dementors?
Ive gotten a real "I listen to death metal whenever im not playing history" vibe from this guy lol.
Mike Kuppen so do the reddish beard and blue eyes
I'd be interested to see a video with the two of you looking into methods that might have helped Christopher McCandless survive (the guy from Into the Wild). This method would have been super useful since his meat went bad. I'd love to see you walk through an area with similar plants to what he had available and tell us which is edible and what not, or what he could have done to escape his area with the resources he had.
Great content as always.
AMAZING VIDEOS! I am from PA what an amazing state. In Louisiana now way too hot and humid
Thank you for another great video Mr. Townsend. Thank you too for introducing your guest. I will learn more about him.