How to make dried meat at home
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- Опубліковано 26 гру 2020
- Let's explore how easy it is to preserve your meat from the comfort of your home or at camp, it doesn't require any specific equipment. Dried venison is delicious. You can also dry the meat of beef, pork or duck breast. 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. That layer of spices is also a protection against undesirable bacterias.
If you like Dry Meat for preservation, You could also be interested in Making Pemmican, • This Is How To Make Ev...
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how to make dry meat at home
#fueledbynature #survival #venison - Навчання та стиль
- Learn how to make everlasting Pemmican, with 25-30 years of shelf life.
ua-cam.com/video/m6RN3YunrMw/v-deo.html
- Learn 3 ways of preserving fish
ua-cam.com/video/gA7HY9B-8FI/v-deo.html
A quick clarification about this video, Yes the fridge is cold, at regular fridge temperature, around 4celsius! Also, The use of spice is entirely up to you, I used smoked paprika, ground sage, black pepper, chilli and a wee bit of Four spice. This dry meat will last up to 6 months with some level of humidity inside. For longer period, make it dry as a rock, and it will last a few years. Cheers!
For the final process can i just vacum seal it instead of wrapping and hanging it in the refrigerator?
@@andreaspradana3252 No, it will not dry if you seal it.
Wild bush and grit
@@claudesheppard5289 I prefer with Capital B and G :) and &
Yum👅
Having made (and sold) tons of dried meat (we call it "biltong"), I tend to do it quite differently. I use way less spices etc and much less salt. I usually pre-prepare my seasoning mix beforehand (salt, coarse ground pepper, some ground cloves, dried coriander (cilantro). I initially rub some vinegar onto the surface and then sprinkle the "mix" over, reverse the meat and repeat, then add a layer of meat, and repeat. I leave this overnight to soak in the brine that forms. I like to turn it all over top-to-bottom before I go to bed, to ensure even coverage. Fat: I see he removes this - I don't, especially the thick yellow fat. Cutting the biltong with a layer of yellow fat along the side enhances the flavour enormously. Once it forms an airtight layer on the surface of the fat it will not go rancid (except in very damp warm climates, where a different approach is needed). Next I hang the meat on little wire hooks (I use large paper clips twisted into a hook). Where to hang the biltong? Anywhere! However, it must be a place where the air moves, either naturally or with a little help. I used to hang in the garage with a big oscillating fan providing a steady stream of moving air. This is the most important aspect of making biltong. I hang the hooks on lengths of mattress chain fixed at both ends and about every 2 metres or so. Hanging meat must not touch other pieces at ANY point. [Note: I don't recommend parking your car in the garage till the dripping stops! It's not good for car paint! ;-) ] By the way I used to live in South Africa, and this is how it's done there. Enjoy!
Next time use a little of bicarb in your brine with venison. Keeps the colour and doesn't dry out the meat that much. And therefor less salt is used.
Yes I want to try Biltong someday. I'm looking for the most purist form of biltong, plenty of ppl commented on it.
I knew you were a boere kind as soon as I saw the word biltong😆 love it man... thanks for the recipe... im going to try it... any more tips?
Black vinager all spice then of course you bicarb with one desert spoon brown sugar thats your ovenight plastic tuper ware plz. Roast corriander and mortar and pestal with black pepper and course salt. Before hanging rub meat with that and hang. Then its up to you yoe you like biltong
Sorry to you how you like it
Just finishd cold smoking and air drying 4 kilo of beef brisket. I live on the road and hav no refridgerator, and, having just been gifted this huge slab of meat I needed to preserve it quickly in this heat. Best thing I ever did! :)
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 like your attitude and the way you carry yourself. Very positive! I love it
Thank you! :)
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 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 video, thank you for taking the time to share.
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?
Beautiful and so simple! Good stuff, thanks!
thanks mate! :)
Mouthwatering. Amazing job, I've learned a lot from your video.
Very educational video. You made it look so easy to do.
I make venison jerky, by salt curing and then hanging to dry for about 1 week. So good!
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!
Great info, thank you, can't wait to make my first ones!
Looks amazing, think I might get my brisket out of the freezer and try this. Thank you.
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!
The music my brother is also perfect !!!!
That looks so tasty! Thanks
Thank you so much for making this video.
My pleasure! Let me know if you have any questions :)
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.
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!
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!
Wow truly amazing!!
Looks delicious bud. I'm gonna try it. New subscriber.
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.
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!
Looks delicious man, thanks for sharing :)
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 looks delicious!
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!
Neat.
I want to try this.
hey man, nice slicing, very good
Started using this recipe last week, 2.5 more weeks and we'll see how it turned out!
Fantastic! Keep us updated!
Thank you for the video. I find the comment's are extremely useful as they provide tips and tricks and alternative methods with the same approach, IE; like Tender quick and Tender sugar, types of cuts, rule of thumb for thickness rinse vs soak times and just useful info not mention in the video, So thank you commenters. Making Buckboard bacon right now. (Pork shoulder bacon).
Thank md! You are talking about an aspect that I absolutely love on YT, when the content generate discussion and brings even more value through engagement with the community, this is awesome! Keep us posted on that Buckboard bacon, sounds like something I would love!
Informative video, very well done! Thanks for taking the time to create and post this great content!
Thanks for the kind words!
very very nice - thank you
Can you please post exact recipe for making this it's not listed in the description
Nice video editing! Keep it going!
Thanks, I will surely do! :)
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.
good stuff, thanks brother!
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!
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!
Your Boss ! It worked perfectly thx.
Glad to hear! I just made some with Goose Breast, its delicious!
Nice video I might try this thanks
Thanks! It's delicious!
I use a dehydrator. Takes a a little while about 12 to 16 hr.s but worth it.
Perfect to go on long journeys
Awesome channel, very relaxing video))
Wow love this channel!
Thanks so much! Lemme know if there is any type of content you would like me to cover! Cheers!
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. ua-cam.com/video/fyOPLLb4lc0/v-deo.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.
Amazing colours man👍
if you have a mandolin or a deli slicer the possibilities for shaved meat recipes are endless
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!
That looks like the Turkish 'Pastirma' 😋👍🏻
Super👍
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!
I love this! This is the simplest method ive seen on UA-cam 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!
You made my mouth water
this man will be surviving the apocalypse. Cheers!
😂 Maybe not me, but that dry meat will.
Excellent
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?
My favorite food mmm mmm mmm
Awesome
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.
looks delicious 😋
It is!
Very Very NICE!
Yummi
T'es vraiment bon! Ta musique est relaxante et les angles de caméras sont très immersif.
Merci merci :)
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.
Nice
Get in ma belly. This is a truer. Love the plinky plonkey music too.
Very nice friend
Thank you! Cheers!
Dam that looks good. How long does it keep. New subscriber.
Thank you and Welcome aboard! A couple of months for me. But based on your location, thickness, and so and so it could vary a lot. Your nose will tell you. After 6months mine turn black. Still edible, but hard like a stone.
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 :)
Very nice video man
Thank you! Glad you enjoyed it
Cool
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.
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.
W0W, that's beautiful stuff!
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.
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 :).
nice
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
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!
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
Great video! Can you tell me if vacuumed sealed, how long should this meat last?
Hey Roy, Thanks, It is difficult to answer this question, the level of humidity inside the meat will vary from batch to batch. I'd personally let it dry completely in the fridge, before sealing, you'll know when you cut, its going to be hard like a tree trunk, and will lose the pinkish. Will get almost black. If long term storage (years) look into Pemmican. I have a video on it.
@@WildBushGrit Thank you, I will look at the pemmican video
That's kind of like people used to do when they process the wrong me to hang up in a smokehouse only with no refrigeration
Making this today but with pork!
Works really well! an alternate version would be to use a filet, and stuff it into a sausage casing.
What you use for the spice . Thanks
I’m saving this video for the apocalypse. Thank you!
It would be interesting to know the weight of the meat originally compared to the final product to see how much water weight was lost during the process.
I stopped weighting during my process over time, but what I remember is you lose approx 30% of your weight. Usually, now just the feel, hardness of it will tell me if it's done or not. Cheers!
Yo do it correctly and safely, weigh your meat ahead of time and make sure it loses 35% of total weight before consuming
This is science with some art. Not the other way around
Have a look into biltong.
You wont have to remove the fat nd is delicious
Just make sure to get a good south african recipy
Absolutely, This is something that i always wanted to try. The problem with delicious is... it doesn't reach the trail :)
Neat ooooo.
Where did you hang them? Was that freezer?
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!
Just realized that mummies are cured humans.
Creepy isn't it 🤣
Can you dry pre-made Italian hot sausages like the ones you can buy raw in the meat section?
I will never try this with something I didn't have control over. Dry sausage is a thing, I start it from scratch with the insurance that it has been done right.
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.
Man thats looks perfeckt wnat to eat
It
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