Did I, a Finnish student with no hunting or butchering experience or interest in "living of the land", watch an American couple butcher a moose for 30 minutes straight? Yes, yes I did.
Your people are great hunters. I talked to a few of my Finn counterparts when I was in the army and they are phenomenal shots ala' Simo Hayha, skiers and hunters. Insanely good drivers as well.
Yea, very nice touch, definitely more of that. I've been a viewer for a long time, but now new subscriber and more motivated to keep grinding to get my little piece of paradise. It's all what you make it.
I can’t even unload my luggage for a week after a trip and these guys will drive five hours, catch, clean, fillet, vacuum seal 28 salmon and then make dinner. I know, I know it’s a different video but the work ethic is unbelievable. You guys inspire me. Keep up the good work.
I won't lie, I love my on-grid life, with all the amenities. I'm spoiled. I watch your videos because it's just such a nice feeling to see people living their lives without the anger and downright hatred that seem to be the dominant emotions these days. Please keep doing what you're doing, and thank you for sharing.
“Guess I didn’t know my own strength” followed by that smile & hip-dip, was everything!!! I laughed out loud & was smiling for the next several minutes. This entire moose process was so interesting. You guys rock!!!
Never in my life did I ever consider I’d watch two episodes of hunting and processing a moose. Well done!!! I continue to be amazed at the amount of work you guys put in to support yourselves and the knowledge that you are sharing. Thank you for such an excellent presentation of what you did every step of the way. Xx
Guys, I randomly came across your channel and I'm absolutely loving the videos. I appreciate there's no click bait. No over the top production. No inappropriate content. There's a good blend of explaining what's being done, what your thoughts are, how you're doing it, and showing it being done. Cheers from Florida!
I'm an old school hunter and I would thank you two for the total respect you show for one of God's creatures that you harvested to feed yourselves, I hunt with guys that don't even take the heart of a whitetail deer I tell them about it but they just dont know, I still hang deer in my garage and more less work on them like you guys, using every part, so thank you, PS if that grinder ever gives up try a LEM big bite and you wont need that stomper anymore.
@@WestForkWoodsman x3, game changer for sure. We processed all the burger from my last elk so fast, vac packing took longer than grinding and zero frustration.
I wonder if a big difference about a lot of hunters today is the fact that there’s a big disconnect from sport hunting or hunting for necessity. The simple fact that this moose could be the reason I get to eat or starve this winter is a big deal and really makes you appreciate it a whole lot more!
These folks are so knowledgeable and industrious! They are also quite charming and polite to each other. I have learned a great deal from their videos.
I've always regreted moving back to the lower 48. I worked the pipeline 75-76 when Anchorage was a Boomtown. And enjoyed every moment of Alaskan life. Especially the subsistence style of life & the taste! Glad you tipped one over.
Yes, butchers (the "old fashioned" ones) mince the fat before rendering it. The left-overs are called dregs and working dogs love the stuff. Big butcheries would put the dregs in 100L drums and farmers would come and take them away as a dog food supplement. Dogs fed this way have the glossiest canine coats I've seen.
When you place a whole moose in the freezer you need to rotate the meat outside into the center every 10 hrs. A whole moose will not freeze fast enough and the meat in the center takes days to freeze. Rotate it from the center to the sides. The outside will freeze the fastest.
A bit of advice from the wife of a long-time refrigeration expert: you don’t have to unplug the freezer when it’s cold. That’s what the thermostat is for. If it’s cold enough, the freezer just won’t run. Just putting it outside where it gets cold will allow it to coast on ambient temperature without actually running… and, in the off chance that your freezer is subjected to a little solar gain, you’ll need that freezer to run for at least a few minutes to handle it.
Just one more thing i hope is helpful when you add that much meat to a freezer you need to move the meat around for a few day since it’s not a forced air freezer the meat will insulate the meat in the middle and it might take weeks to freeze and can spoil before that happens
Yes absolutely correct sir. We do milk crates inside the freezer to organize and shuffle as it's freezing. Have found "lost" roasts at the bottom up to 3 years later that were still fine.
I'm farm raised and we butchered a steer every Fall and put it into a large chest freezer. It was rotated L to R bottom to top for a week. We didn't take a chance at losing food.
Hi. Even though Covid messed with the world, ya'll killed it this year with your wood shed, fruit trees area, great harvest from your garden n now this beautiful moose that ya'll proceeded so well, n the fish caught, the eggs n chickens you care for that will feed you. I hope for each meal, you say a little prayer thanking those animals that will nourish you. Your growing knowledge shows on your Homestead thru all that you do. Peace to you and yours
Our seven year old daughter giggled when you bragged about being able to carry the moose in and later said, "wow I think they eat even more than you do mom!!" 😂✋ We both love watching you guys, thank you for sharing some of your life for others to learn from.
You two are the channel hosts most conscientious of your viewers. You consistently add comments that are most informative . . . exactly the answers to my mental questions. I learn tremendously from you. Thank you!
It's so cool seeing this stuff on a large scale. I'm going to be 21 soon, and I live in a fairly urbanised area in Ireland. My family think I'm weird that I like to buy chickens whole, butcher them and then render the oil, make broth, or ask my butcher for scrap bones. I see it as I pay less for more meat/broth/fat for later, and I enjoy the process. I guess maybe weird part, is that I feel more connected when I process the animal myself. All around me, you just go to the supermarket, grab a roast and go home. It feels empty to me. I don't want to insult anyone who prefers this way though, cause if our ancestors were told "hey go to this cave and pick up a fully processed animal for nearly no risk to your life" they'd do it. I've never been spiritual but I guess in a sense this is a way for me to discover myself or feel a connection to those who have passed.
@@Finn959 just heating up the solid fat enough that it turns into a liquid. In chickens there's a ton in the skin that you can't get unless you heat it up and then it leaks out.
@@jamescanjuggle but don't you eat the skin on the breast and thighs? And isn't the carcass etc used for broth? I'm just confused what fat is even left to render out and make chicken fat with. 🤔
@@Finn959 I usually take the skin off first, take out the fat, make the skin crispy and add it to stuff like rice. Then cook the rest like normal just without skin
Loved watching the time lapse of the tallow cooling, and later, the lids popping on the bone broth. So awesome to see your hard work pay off and your gratitude for the abundance. PS: I bet you're glad not to be still living in Cottage Grove right now. Best wishes to any family and friends remaining in Oregon.
I was watching with subtitles on and when you guys were cooking the steak and eggs the frying egg said “thank you” and then “applause”! Had to mention that.
As a 20 yr Alaskan resident this is in my opinion a master class in processing and I am glad you clarified why you didin't add pork fat back. I love all the things you render especially the bone broth. Bravo!
I'm sure it's good, it's an Anchorage mainstay, mooseburgers. I once ate Elk and wow is it ever so much more tasty than whitetail deer, the norm in the NE US. I much prefer wild game to cow. I've been spoiled, LOL. It's amazing, they can eat meat everyday if they want to, no worries. I am actually switching off, to much more veggies than meat, because meat is so much heavier and veggies is easier to digest. I'm happy for them, if they need meat, they got it to the brim. I prefer fish. i haven't seen them catch any halibut but once they do, well, they will be surprised. I caught some, brought some home to Buffalo and there were happy friends at the airport who also had their some to their delight. O my goodness, Alaska's bounty, the best ever.
I remember as a child (I'm 79 now) watching my Mother and Father butcher a deer each year. This video was so interesting to me watching all the hard tedious work to basically use most of the moose!! I learned a bunch of new things about tallow, bone broth....amazing how much information you have to do all of the processes you accomplished. Also, loved watching the "potato harvest" video too. Blessings to both of you. ♡ D
I can recommend raw lingonberries mixed with a little bit of sugar as an accessory to your mooseburgers. Common in Sweden. Make sure not to use too much sugar! Greetings from Sweden!
........This has got to be one of my top favorites of all your shows... Really enjoy watching yall break down a whole moose into the various portions so skillfully and working in such harmony and companionship....Great show and many thanks....
Watching you two work so well together processing this majestic animal let's me know I need to try and work better with my wife. I'm outdoorsy but she unfortunately can only make reservations and shop. She's a good woman who is just a city slicker. But if there was ever a food crisis, which I really feel is on the horizon, I need her to be able to have some skillsets. Ive hunted and lived off the land all throughout my childhood in Louisiana. Thanks you guys. Wonderful video. Wonderful couple. Wonderful channel.
Eric, is there anything you can't do? You cook, process meats , fix chains saws, move snow, rootcellars , change out panels in the Polaris, and appreciate nature... Right on! Arielle is amazing too. Cutting up that animal, you got down to business. Your videos are great!
This is amazing work and great relationship between you two. I cannot believe how awesome it is to love off the grid and it looks way healthier to eat the way you guys do. I am in awe of what I've been watching in your videos. I'm a city girl but I want so much to live off the grid like you guys. It is way more entertaining than having too much down time. I bet this lifestyle would help insomniacs.
When you grind meats to make sausages, it's recommended that you have a bucket of ice cubes on the side so that you can add into the grind to first reduced the heat and keep the protein cold so it won't breakdown on you, and second, the ice cubes will make your sausages more juicy instead of dry, third, it prevent the meat from getting spoiled if you keep the bucket of ice cubes under the grounded meat while attempting to finish grounding your large portion of meat.
Your separation of duties is always spot on. I'm wondering if that is discussed ahead of filming, or have you worked together for so long that it just happens? Love the content. Cheers!
That was just amazing. From the hunt, to the field dressing, loading it up in the Polaris and a long drive home, then getting it in the freezer when you got home, then next couple of days processing. Just amazing to watch. I've seen many off-grid videos, but nothing like what you guys accomplish.
Great, great video!! Thank you for showing people the moose harvest is more than just meat. That bone broth and tallow looked so pure and beautiful. Have you thought about grinding up the bones for garden mix or adding to chickens winter feed? Oh, last thing... don't forget to rotate the freezer meat so the middle packages can freeze too. Don't want any of that beautiful meat to spoil. Be well! Thanks for sharing your Alaska life with us. Cheers from Kansas.
Brilliant, I am officially obsessed. Love the fact you guys love spice in your food. I am from Jamaica 🇯🇲 wish I could experience this lifestyle with you guys. You guys are a lovely couple and work well together ❤️
I love this channel! You guys showcase sustainable living at its best. Living off the land with minimal impact. Also love how when you do have animal protein, you use as much of the animal as possible - great respect for nature.
Love, love, love your channel! This is how i grew up, in a hunter family out on a farm in the middle of Sweden. Where you took care of everything. Going to the crocerystore was a treat, and it was only to get a treat. We lived of the land, and i am after years in the city jungle finding my way back to my roots. Not hunting, but living of the land the best i can.. The reward? The taste.. Everything taste so good.. Thank you for showing it can still be done today, and that every part of the animal is put to use. Looking forward to your cooking book! :)
I really like the fact that you huys really used every single part of moose. Its showing me that you really appreciated the life that been took down. Thank you for sharing us.
You two were absolutely made for this lifestyle, that's for sure! I swear, every single video is an inspiration for me! I often pass them onto a couple of friends. I enjoy you guys so much, thanks for producing these videos for us. The education is quite addictive. :-) ~Rod, from Ohio.
@@mikemiller4304 We used to grind all of our meat with an old fashioned hand operated meat grinder. lol We have recently moved up to an electric meat grinder that is SO nice. We process all of our meat and it typically takes us several days to do so. We seldom harvest moose as we predominantly get caribou since they are typically easier for us to get.
Woohoo although this video would make for a bright and sunny day lol. I will wait until I get off work to enjoy it. As much as I would like the multiple videos I enjoyed when I first discovered your channel (60 day lockdown), the quality and anticipation for the next chapter are worth it. Congratulations 🎊
Just a huge thank you for bringing my big-city stress level down. Watching you both working together with that respect for each other and for nature is so relaxing and rewarding! Can I come visit?!?! lol
The more i Watch your channel the more i want to move up north. Now the only problem is my wife hate the cold. lol. Thanks for taking us along on this journey. Gosh thanks again.
Really love your channel. You both come across so well and I've loved following your story on UA-cam. I live in the UK and I aspire to be like you both, perhaps not Alaska but certainly overseas and off-grid. Thanks for the inspiration and sharing your knowledge with us all :)
CONGRATULATIONS FOR THE HARVESTING YOUR MOOSE! I AM HAPPY TO HEAR THAT YOU WILL HAVE PLENTY OF MEAT IN YOUR FREEZER. WHAT A BEAUTIFUL GIFT FOR YOU THIS WINTER AND TIME TO COME. I AM NOT SURE IF YOU COULD ALSO MAKE BROTH BUT THIS TOO WOULD HELP YOUR PANTRY. IF ONLY YOU COULD MAKE A N ENTIRELY INSULATED COLD ROOM THAT COULD BE BUILT ON THE SURFACE WOULD SURELY BE SOME KIND OF MIRACLE. YOU BOTH HAVE A LOT OF WORK AHEAD OF YOU BUT IT SEEMS THAT YOU ARE RESPONSIBLE CREATIVE PEOPLE WHO ALWAYS HAVE SURPRISES OF EXCELLENT PROBLEMS SOLVING IDEAS FOR WINTER MANAGEMENT. GREAT JOB!
Once again I'm so proud of y'all getting that moose changing it over to steaks and hamburger meat making lard and full , enjoy the video so very much keep up the good work .
Hi, was living in Norway for and our neighbourhood was hunting a lot of moose. We always hung the meat for 40-degree-days, example avg temp 10 C degrees x 4 days = 40 degree-days. But it was always in whole carcasses in a shed and avg day temps below 20 Celcius. Good luck next year. Best regards, Annie
What a meal! It looked absolutely gorgeous . You must have been exhausted after all that hard work. So worth it though! Fantastic amount of food from one animal. Great video, really interesting to me!
Love how much of your life with us. Thank you so much for sharing. I was thinking with no fat that would been dry. Thanks for sharing that with us. I know with whitetail deer here in SC we got to add fat or it's to dry. Thanks for all you do for us guys. God Bless..
I love your interactions--its adorable! You should do a whole video on your love story and how you met. I felt like I wanted more B-roll of the pets all eating their share of the moose meat!
So happy I subscribed to yall! I really enjoy the small moments between yall when you are working. Thank you for creating such warmth for me. Its been a hard year but its been so good to follow along with yall and going back and binging your old catalog. IDK if yalls community has a name but I am so happy to be here :)
That was my grandparents' trick too. They'd have extra grinding wheels to keep sharp and frozen. Thanks for bringing up that nice memory from childhood and the old camp days. I miss them.
Did I, a Finnish student with no hunting or butchering experience or interest in "living of the land", watch an American couple butcher a moose for 30 minutes straight? Yes, yes I did.
you and I are very similar
I'm sure the skills can be pretty easily transferred to caribou
Your people are great hunters. I talked to a few of my Finn counterparts when I was in the army and they are phenomenal shots ala' Simo Hayha, skiers and hunters. Insanely good drivers as well.
Toinen suomalainen täällä!
We get it done here in the United States..
Butchering with a white shirt on. Legend.
- Sir! Why do the enemy soldiers all wear red shirts?
- To hide it when they are injured.
- ... Sir! Requesting permission to wear brown pants!
@@batner - "Sir, is that why your wife wears white dresses?"
That’s what a professional looks like hha
Thats how confident he is
Not a drop of blood on him though
The shot of the fat cooling in jars was really well done. Great work
M Law , I loved watching that, too
Watched it several times. The neucleation(?) was strange.
Overall, the meat looks its absolute best.
Yea, very nice touch, definitely more of that. I've been a viewer for a long time, but now new subscriber and more motivated to keep grinding to get my little piece of paradise. It's all what you make it.
It was like watching icicles form.
I can’t even unload my luggage for a week after a trip and these guys will drive five hours, catch, clean, fillet, vacuum seal 28 salmon and then make dinner. I know, I know it’s a different video but the work ethic is unbelievable. You guys inspire me. Keep up the good work.
What a life those dogs have. Just chilling out, watching their diligent Hu-mons prepare their food for them.
They eat better than I do for sure 😂
Its Hue-man
@peace leader no its hue-man. Colored man... your not human you're. Mankind.....two different species of man... one neanderthal ones not..
It's hoomans... Plebs.
I won't lie, I love my on-grid life, with all the amenities. I'm spoiled. I watch your videos because it's just such a nice feeling to see people living their lives without the anger and downright hatred that seem to be the dominant emotions these days. Please keep doing what you're doing, and thank you for sharing.
Fully agree.
That little dance of Eric's with the 'Guess I didn't know my own strength' comment! Just cracked me up!
“Guess I didn’t know my own strength” followed by that smile & hip-dip, was everything!!! I laughed out loud & was smiling for the next several minutes. This entire moose process was so interesting. You guys rock!!!
Never in my life did I ever consider I’d watch two episodes of hunting and processing a moose. Well done!!! I continue to be amazed at the amount of work you guys put in to support yourselves and the knowledge that you are sharing. Thank you for such an excellent presentation of what you did every step of the way. Xx
Guys, I randomly came across your channel and I'm absolutely loving the videos. I appreciate there's no click bait. No over the top production. No inappropriate content. There's a good blend of explaining what's being done, what your thoughts are, how you're doing it, and showing it being done. Cheers from Florida!
Yes so family friendly
that was soo cool when the fat solidified
I ove how you two waste nothing or take anything for granted.
I'm an old school hunter and I would thank you two for the total respect you show for one of God's creatures that you harvested to feed yourselves, I hunt with guys that don't even take the heart of a whitetail deer I tell them about it but they just dont know, I still hang deer in my garage and more less work on them like you guys, using every part, so thank you, PS if that grinder ever gives up try a LEM big bite and you wont need that stomper anymore.
x2 on the Big Bite Lem grinder. Practically grinds by itself.
I say, the heart (smoked...oh my...) and the tounge is the best part of the moose!
@@WestForkWoodsman x3, game changer for sure. We processed all the burger from my last elk so fast, vac packing took longer than grinding and zero frustration.
I wonder if a big difference about a lot of hunters today is the fact that there’s a big disconnect from sport hunting or hunting for necessity. The simple fact that this moose could be the reason I get to eat or starve this winter is a big deal and really makes you appreciate it a whole lot more!
@@Passioakka I'd try that :)
These folks are so knowledgeable and industrious! They are also quite charming and polite to each other. I have learned a great deal from their videos.
Having a full freezer is a great feeling and that meat is beautiful.
I've always regreted moving back to the lower 48. I worked the pipeline 75-76 when Anchorage was a Boomtown. And enjoyed every moment of Alaskan life. Especially the subsistence style of life & the taste!
Glad you tipped one over.
So excited for you to have a freezer full of meat, and a woodshed full of wood for the cold months ahead, all your hard work has paid off! Bravo!!!
Have a meat in the freezer always made us feel rich when growing up
Yes, butchers (the "old fashioned" ones) mince the fat before rendering it. The left-overs are called dregs and working dogs love the stuff. Big butcheries would put the dregs in 100L drums and farmers would come and take them away as a dog food supplement. Dogs fed this way have the glossiest canine coats I've seen.
When you place a whole moose in the freezer you need to rotate the meat outside into the center every 10 hrs. A whole moose will not freeze fast enough and the meat in the center takes days to freeze. Rotate it from the center to the sides. The outside will freeze the fastest.
I think they only cool it till they can cut it into small pieces, and it’s easier to cut up when very cold
A bit of advice from the wife of a long-time refrigeration expert: you don’t have to unplug the freezer when it’s cold. That’s what the thermostat is for. If it’s cold enough, the freezer just won’t run. Just putting it outside where it gets cold will allow it to coast on ambient temperature without actually running… and, in the off chance that your freezer is subjected to a little solar gain, you’ll need that freezer to run for at least a few minutes to handle it.
Anyone else crack a smile when Eric said "guess I'm a lot stronger than I thought"? great seeing the less serious side of you both!
I'm amazed your shirt stays so white doing all that butchering. Impressive.
Whenever we are processing an animal, all kinds of different recipe ideas go through my mind. Nice to know I'm not the only one.
Excellent video!
I love how you guys use everything. This is how I grew up as a small child. We made everything. It reminds me of some happy times.
Just one more thing i hope is helpful when you add that much meat to a freezer you need to move the meat around for a few day since it’s not a forced air freezer the meat will insulate the meat in the middle and it might take weeks to freeze and can spoil before that happens
What a great tip👍
Yes absolutely correct sir. We do milk crates inside the freezer to organize and shuffle as it's freezing. Have found "lost" roasts at the bottom up to 3 years later that were still fine.
Right. very important reminder !
Very true. An aunt and uncle wasted 1/2 a pig due to the meat in the center spoiling.
I'm farm raised and we butchered a steer every Fall and put it into a large chest freezer. It was rotated L to R bottom to top for a week. We didn't take a chance at losing food.
Hi. Even though Covid messed with the world, ya'll killed it this year with your wood shed, fruit trees area, great harvest from your garden n now this beautiful moose that ya'll proceeded so well, n the fish caught, the eggs n chickens you care for that will feed you. I hope for each meal, you say a little prayer thanking those animals that will nourish you. Your growing knowledge shows on your Homestead thru all that you do. Peace to you and yours
Eric’s “I do not know my own strength” dance cracked me up but Arielle’s “Mmmmm” at the end of the video was perfect!
Absolutely wonderful! That is what you call REAL food. I love the way you two work together and your lifestyle...this is how life was meant to be.
Our seven year old daughter giggled when you bragged about being able to carry the moose in and later said, "wow I think they eat even more than you do mom!!" 😂✋ We both love watching you guys, thank you for sharing some of your life for others to learn from.
That's cute
I don't get to hunt often, but it makes me so happy to see people still keeping this art alive.
I love the way y’all used every ounce of that animal. So awesome to have that much food ready for winter. Way to go y’all.
You two are the channel hosts most conscientious of your viewers. You consistently add comments that are most informative . . . exactly the answers to my mental questions. I learn tremendously from you. Thank you!
You guys are like a food factory. Its amazing what you can do in that tiny kitchen. 3 10 hour days... you really worked for it.
It's so cool seeing this stuff on a large scale.
I'm going to be 21 soon, and I live in a fairly urbanised area in Ireland. My family think I'm weird that I like to buy chickens whole, butcher them and then render the oil, make broth, or ask my butcher for scrap bones. I see it as I pay less for more meat/broth/fat for later, and I enjoy the process.
I guess maybe weird part, is that I feel more connected when I process the animal myself. All around me, you just go to the supermarket, grab a roast and go home. It feels empty to me.
I don't want to insult anyone who prefers this way though, cause if our ancestors were told "hey go to this cave and pick up a fully processed animal for nearly no risk to your life" they'd do it. I've never been spiritual but I guess in a sense this is a way for me to discover myself or feel a connection to those who have passed.
what do you mean “render the oil”?
@@Finn959 just heating up the solid fat enough that it turns into a liquid. In chickens there's a ton in the skin that you can't get unless you heat it up and then it leaks out.
@@jamescanjuggle but don't you eat the skin on the breast and thighs? And isn't the carcass etc used for broth? I'm just confused what fat is even left to render out and make chicken fat with. 🤔
@@Finn959 I usually take the skin off first, take out the fat, make the skin crispy and add it to stuff like rice. Then cook the rest like normal just without skin
U are weird ...
Loved watching the time lapse of the tallow cooling, and later, the lids popping on the bone broth. So awesome to see your hard work pay off and your gratitude for the abundance.
PS: I bet you're glad not to be still living in Cottage Grove right now. Best wishes to any family and friends remaining in Oregon.
what a fantastic video , you guys are great communicators, got me hooked on you two , well done great content ,
Ahhh. The wonderful skill to turn what most perceive as a "grisly process" into a beautiful and peaceful time. Bravo. Thank you for sharing.
I was watching with subtitles on and when you guys were cooking the steak and eggs the frying egg said “thank you” and then “applause”! Had to mention that.
16:50 Eric being such a humble king 😂😂
As a 20 yr Alaskan resident this is in my opinion a master class in processing and I am glad you clarified why you didin't add pork fat back. I love all the things you render especially the bone broth. Bravo!
Never had Moose personally but my mouth was watering like the cat and dog 😁...Also, that meal at the end looked really yummy 😋
I'm sure it's good, it's an Anchorage mainstay, mooseburgers. I once ate Elk and wow is it ever so much more tasty than whitetail deer, the norm in the NE US. I much prefer wild game to cow. I've been spoiled, LOL. It's amazing, they can eat meat everyday if they want to, no worries. I am actually switching off, to much more veggies than meat, because meat is so much heavier and veggies is easier to digest. I'm happy for them, if they need meat, they got it to the brim. I prefer fish. i haven't seen them catch any halibut but once they do, well, they will be surprised. I caught some, brought some home to Buffalo and there were happy friends at the airport who also had their some to their delight. O my goodness, Alaska's bounty, the best ever.
It's not as gamy as deer it delicious
Imagine a cow that grazed free in the forest. Moose tastes like beef but better!
I remember as a child (I'm 79 now) watching my Mother and Father butcher a deer each year. This video was so interesting to me watching all the hard tedious work to basically use most of the moose!! I learned a bunch of new things about tallow, bone broth....amazing how much information you have to do all of the processes you accomplished.
Also, loved watching the "potato harvest" video too. Blessings to both of you. ♡ D
I can recommend raw lingonberries mixed with a little bit of sugar as an accessory to your mooseburgers. Common in Sweden. Make sure not to use too much sugar!
Greetings from Sweden!
Yep, same here in Finland. Recommend!
I was going to say those berries are used quite a bit in Sverige. greetings from New Mexico USA
Lingonsylt och älgkorv mumma
if i want to eat such i drive to ikea and order some discusting Köttbullar!
😁
@@Grandmaster-Kush mountains
........This has got to be one of my top favorites of all your shows...
Really enjoy watching yall break down a whole moose into the various portions so skillfully and working in such harmony and companionship....Great show and many thanks....
Watching you two work so well together processing this majestic animal let's me know I need to try and work better with my wife. I'm outdoorsy but she unfortunately can only make reservations and shop. She's a good woman who is just a city slicker. But if there was ever a food crisis, which I really feel is on the horizon, I need her to be able to have some skillsets. Ive hunted and lived off the land all throughout my childhood in Louisiana. Thanks you guys. Wonderful video. Wonderful couple. Wonderful channel.
I am agree with you!
Just a note for you guys. Make it easier with those lem meat bags use a canning funnel keeps the bag open and filling faster..
Ohhhh myyyyyyyy... moose steak and egg! i feel like homer simpson drooling over donut.
Eric, is there anything you can't do? You cook, process meats , fix chains saws, move snow, rootcellars , change out panels in the Polaris, and appreciate nature... Right on! Arielle is amazing too. Cutting up that animal, you got down to business. Your videos are great!
This is amazing work and great relationship between you two. I cannot believe how awesome it is to love off the grid and it looks way healthier to eat the way you guys do. I am in awe of what I've been watching in your videos. I'm a city girl but I want so much to live off the grid like you guys. It is way more entertaining than having too much down time. I bet this lifestyle would help insomniacs.
When you grind meats to make sausages, it's recommended that you have a bucket of ice cubes on the side so that you can add into the grind to first reduced the heat and keep the protein cold so it won't breakdown on you, and second, the ice cubes will make your sausages more juicy instead of dry, third, it prevent the meat from getting spoiled if you keep the bucket of ice cubes under the grounded meat while attempting to finish grounding your large portion of meat.
Your separation of duties is always spot on. I'm wondering if that is discussed ahead of filming, or have you worked together for so long that it just happens? Love the content. Cheers!
Love your comment and agree it is sweet. ☺
That was just amazing. From the hunt, to the field dressing, loading it up in the Polaris and a long drive home, then getting it in the freezer when you got home, then next couple of days processing. Just amazing to watch. I've seen many off-grid videos, but nothing like what you guys accomplish.
I love how y’all never let anything go to waste! Such an amazing channel!! Much love ❤️
Congratulations! It's not the harvest, it's the harvest that makes the memories you get to keep for a lifetime.
Great, great video!! Thank you for showing people the moose harvest is more than just meat. That bone broth and tallow looked so pure and beautiful. Have you thought about grinding up the bones for garden mix or adding to chickens winter feed? Oh, last thing... don't forget to rotate the freezer meat so the middle packages can freeze too. Don't want any of that beautiful meat to spoil. Be well! Thanks for sharing your Alaska life with us. Cheers from Kansas.
Brilliant, I am officially obsessed. Love the fact you guys love spice in your food. I am from Jamaica 🇯🇲 wish I could experience this lifestyle with you guys. You guys are a lovely couple and work well together ❤️
A single animal provided so much meat
Very well done
The casual way you dropped in those dried Morels at the end made my day
Eric is always cooking! Love it.
I love this channel! You guys showcase sustainable living at its best. Living off the land with minimal impact. Also love how when you do have animal protein, you use as much of the animal as possible - great respect for nature.
just came across this channel, I'm loving it! One of the best channels i've ever seen on youtube
You two are truly inspiring. I hope plenty of young folk are watching. What you are doing educates all of us....thank u!
Love, love, love your channel! This is how i grew up, in a hunter family out on a farm in the middle of Sweden. Where you took care of everything. Going to the crocerystore was a treat, and it was only to get a treat. We lived of the land, and i am after years in the city jungle finding my way back to my roots. Not hunting, but living of the land the best i can.. The reward? The taste.. Everything taste so good.. Thank you for showing it can still be done today, and that every part of the animal is put to use. Looking forward to your cooking book! :)
I feel so bad for what is happening to Sweden and their cities
@@dillydally2653 I am not with you here.. Care to share what you mean?
I really like the fact that you huys really used every single part of moose. Its showing me that you really appreciated the life that been took down. Thank you for sharing us.
It’s very interesting learning what you do with the moose and how you cut the meats. You guys are very industrious.
congratulations on the successful harvest. Should be plenty of meat for the upcoming year.
Lol enough for two apocalypse 🤣🤣🤣🤣
You two were absolutely made for this lifestyle, that's for sure! I swear, every single video is an inspiration for me! I often pass them onto a couple of friends. I enjoy you guys so much, thanks for producing these videos for us. The education is quite addictive. :-)
~Rod, from Ohio.
Lonnie i would love to see you and connie do a moose.
@@mikemiller4304 We used to grind all of our meat with an old fashioned hand operated meat grinder. lol We have recently moved up to an electric meat grinder that is SO nice. We process all of our meat and it typically takes us several days to do so. We seldom harvest moose as we predominantly get caribou since they are typically easier for us to get.
Is there a Face in Meat . 😅 16:08
The subtitles kept saying "mousse.." I chuckled every time.
Glad you guys added the meal at the end. It looked so good I got hungry.
Woohoo although this video would make for a bright and sunny day lol. I will wait until I get off work to enjoy it. As much as I would like the multiple videos I enjoyed when I first discovered your channel (60 day lockdown), the quality and anticipation for the next chapter are worth it. Congratulations 🎊
Indeed, watching all the back issues gets us spoiled. But certainly looking forward to my weekly fix
I have never been so moved by a video as much as I have by the last 2 and 1/2 minutes of this one. Bravo, and thank you.
Just a huge thank you for bringing my big-city stress level down. Watching you both working together with that respect for each other and for nature is so relaxing and rewarding! Can I come visit?!?! lol
The more i Watch your channel the more i want to move up north. Now the only problem is my wife hate the cold. lol. Thanks for taking us along on this journey. Gosh thanks again.
The meal at the end looked sublime! That’s a lot of meat 🥩 and lard! You two are great at processing it all!👍❤️🙏
I love having a work day like this; I feel so accomplished. Oh, and what satisfaction you must have filling up that freezer!!!
Really love your channel. You both come across so well and I've loved following your story on UA-cam. I live in the UK and I aspire to be like you both, perhaps not Alaska but certainly overseas and off-grid. Thanks for the inspiration and sharing your knowledge with us all :)
Thank you for using the whole animal. That's an amazing thing. I'm so glad you guys have taken care of yourselves and appreciate the sacrifice.
CONGRATULATIONS FOR THE HARVESTING YOUR MOOSE! I AM HAPPY TO HEAR THAT YOU WILL HAVE PLENTY OF MEAT IN YOUR FREEZER. WHAT A BEAUTIFUL GIFT FOR YOU THIS WINTER AND TIME TO COME. I AM NOT SURE IF YOU COULD ALSO MAKE BROTH BUT THIS TOO WOULD HELP YOUR PANTRY. IF ONLY YOU COULD MAKE A N ENTIRELY INSULATED COLD ROOM THAT COULD BE BUILT ON THE SURFACE WOULD SURELY BE SOME KIND OF MIRACLE. YOU BOTH HAVE A LOT OF WORK AHEAD OF YOU BUT IT SEEMS THAT YOU ARE RESPONSIBLE CREATIVE PEOPLE WHO ALWAYS HAVE SURPRISES OF EXCELLENT PROBLEMS SOLVING IDEAS FOR WINTER MANAGEMENT. GREAT JOB!
Why are you yelling
That time lapse of the talo cooling, then hardening was awesome!
Once again I'm so proud of y'all getting that moose changing it over to steaks and hamburger meat making lard and full , enjoy the video so very much keep up the good work .
Wow! My new favorite channel. Thanks for your awesome content!
Whoop Whoop!!!!! Finally, another video!!! My day is made!!!!
I’m in awe of how you guys live! Thank you for sharing your life!
Hi, was living in Norway for and our neighbourhood was hunting a lot of moose. We always hung the meat for 40-degree-days, example avg temp 10 C degrees x 4 days = 40 degree-days. But it was always in whole carcasses in a shed and avg day temps below 20 Celcius. Good luck next year. Best regards, Annie
You ,guys are an awesome power couple ,I really enjoy all the wisdom you share !
What a meal! It looked absolutely gorgeous . You must have been exhausted after all that hard work. So worth it though! Fantastic amount of food from one animal. Great video, really interesting to me!
Thank you for being you, and for sharing with us your natural ingenuity on harvesting nature's gifts. X from the UK 🇬🇧
A video of you guys telling us how you two decided to live that way would be awesome! I'm from the city, but I'm facinated with the way you guys live
The best field to frying pan video I've seen in a long time. I really dig how much of the moose you guys make use of. Great video!
Love how much of your life with us. Thank you so much for sharing. I was thinking with no fat that would been dry. Thanks for sharing that with us. I know with whitetail deer here in SC we got to add fat or it's to dry. Thanks for all you do for us guys. God Bless..
I’ve never seen a better relationship. Good for you guys.
🙀 Cat:"Ahhh, I'm exhausted just watching them."
YOU GUYS WOOOOORK A LOT ! ENJOY WATCHING EACH VIDEO, I LEARN SO MUCH ! BLESS YOU GUYS.
Ive been waiting for this video! Yay!!!!
So proud the significance y’all put on the tallow. What a waste not using it. Such a blessing being able to harvest a moose. Now I’m starving!
I love your interactions--its adorable! You should do a whole video on your love story and how you met.
I felt like I wanted more B-roll of the pets all eating their share of the moose meat!
So happy I subscribed to yall! I really enjoy the small moments between yall when you are working. Thank you for creating such warmth for me. Its been a hard year but its been so good to follow along with yall and going back and binging your old catalog. IDK if yalls community has a name but I am so happy to be here :)
Wonderful video. Where do y’all store your jars since you filled in the root cellar?
I felt like every time I watch your Chantal
It's always amazing to watch and learn about news stuff.👍👍👍👍👍👍🌹🌹
When I grind meat I put the grinding head in the freezer with the meat. Seems to work good .
That was my grandparents' trick too. They'd have extra grinding wheels to keep sharp and frozen. Thanks for bringing up that nice memory from childhood and the old camp days. I miss them.
That time lapse on the fat hardening was awesome