One of the best most straightforward deer meat curing videos I’ve seen. Not a bunch of talking and fluff, just straight to the point and very informative. Thank you
Nice . I’m a beginner so could you cover in lard and hang to preserve or how would you do it without refrigeration. Maybe root cellar wrapped in cheese cloth ?
@ezekielisrael8942 Salt and smoke is sufficient. No refrigerator needed. If it spoils, it didn’t have enough time in the salt. The general rule of thumb is completely submerged in salt 24 hours per pound of meat.
@@McGieHomesteadAdventures City folks are usually trapped in the dreary urban realm. Mostly we get to envy folks like yourself, the kind of outdoorsman who did tame the wild frontier for necessary purposes of survival in which guns are at least as important as table ware.
@@McGieHomesteadAdventures GOTTA! I'm almost finished with a digger-better smokehouse here in South Carolina. Now that I'm retired, I'm hunting all the time. I go to Texas for Wild Pig, roast the bones for stock and make gravy for me and my dogs because I don't have enough neighbors to pawn it off to.😂😄😁🤣
That brings back memories of my childhood at the Grandparents. They always had the smokehouse going with some meat in it. Absolutely delicious! I can still remember how good it tasted! Thanks for sharing!
My sister and I were recently reminiscing about our smoke house that was later turned into Mama's canning house. We had (at different times, of course) venison, pork and beef hanging in there. Then once Mama took it over as her canning house, Daddy built shelves and they were packed with mason jars full of vegetables from the fields. Our summers were spent picking/shelling peas, beans, etc. I know it sounds like I must be at least 100, but I'm actually only 65.
@@ladybee883, ya , I did lots of that too. Sit on the couch in the evening shelling peas or dealing with beans. I'm 50. I still have a garden but not the size that Mom put in when we were kids. I want to start growing a bigger garden again. 😉
@@thecamocowboyoutdoors5693 We would love to have a garden, but neither of us are physically able to work one any more. The area that we live in has more sand than good dirt, also. I tried container gardening one year, but just wasn't able to keep it up. Back in my childhood, Mama had her "kitchen garden", which we ate out of on a daily basis, but then we had various fields with different varieties of peas, beans, tomatoes, okra, greens, and melons for canning. Mama also had grapes for jams,jellies, along with peach and pear trees. I've spent many a summer day picking berries for making jams/jellies, too. We ate what we raised, and only had to go to the local store once a month for staples. Again, I know it sounds like we lived in the hills or something, but we just lived in the country in the Florida Panhandle.
Informative video...I found if you do what you did, then let it hang dry in smoke house for approx. 4 wks., you got some excellent dried beef to last a long time. No freezing required.
Only thing i make out of Venison IS STEAKS AND SAUSAGE. I use the roast for steaks every part of it. Tomahawk Venison, Round, BACK STRAP ect. The Smaller pieces is used for sausage
I saw that there is space between the boards in your smoke house. So you just get it smoking as much as you can and it goes out between the boards and that works good? I'm planning to build a smoke house and I want some good info on designs.
From around year 1960 I recall going through Grand Saline in East Texas en route to visiting my maternal grandmaw (who killed a copperhead snake outside with a garden hoe and grew cantaloupes and red melons) I remember we toured inside the Morton salt mine; and tasting raw unrefined salt. So big they use mechanized equipment to mine the salt. A few years ago I read there is so much salt resources there, it cam supply entire world demand estimated for 962 years---don't overpay for salt; useful and cheap.
In order for meat to be preserved without refrigeration it has to be salted to the point that it no longer is really delicious LOL we always freeze ours because we don’t want it that salty. But you can definitely preserve meat with salt to the point that it will not spoil if refrigeration is not an option.
Glad you all are getting a lot of venison this year. I've only had one in my sites (crossbow), but she was behind some scrub, and I never got a clean shot. One more day for a hunt - 28 December, BUT - my Air Force daughter (who will be home for the holidays) wants to go with her old man, and hunt from the stand! I'm really excited that MAYBE we'll get one - TOGETHER! Wish us luck Micah, and God bless!
@@McGieHomesteadAdventures Thank you sir. I'll post a report - if it happens! We need a deer!! Merry Christmas from ours to yours!! ALL THE BEST HOLIDAY BLESSINGS!!
Wow that looks good. Didn’t get a deer this year but I should have some freezer goats to have a go at this. Using that bucket handle is a smart idea. So regular sea salt won’t work for this?
I hate to say it that cureing and smoking meat is a dieing art anything we can teach this generation will be helpful in the future I also smoke meat good job thank you
Excellent video, I watched the entire thing👍I can't wait to get my cookbooks. I am giving the others ones to my two best friends for christmas gifts. I'm gonna throw up a video of my quick and easy marinated deer tenderloin.
@@McGieHomesteadAdventures You're welcome, I like to help people out. I wish I had some recipes to make today, its -15 out! Last year we had a few days near -40. We went out ice fishing on Lake of the Woods and had to drill through 4 feet of ice.
The Vintage Farmer Wow that’s crazy! I’ve never been in anything colder than -25f Here in Tennessee it seldom hits zero! You should get your cookbooks pretty soon!👍
You kill me! 🤤😅It looks delicious.I want smoked deer, too.I've seen a few deer in this area, but I don't think I'm allowed to hunt one.Let's say we turned the deer into a turkey or a pig.😁 the salt part is ok.but i think if i try to smoke behind my house, the firemen will appear within 5 minutes🤣😂🤣...So I think I'll enjoy watching you and your boys eating.😊👏👍
@@McGieHomesteadAdventures You can't imagine how big the fire is .... 😁🔥To last a lifetime ...I think I'll hire my own firefighter ...👨🏻🚒🤣😂🚒For emergencies: pemmican, ham,And more....🤣😂🤣
Yep. Definitely age that deer in ice for at least a week. I've done 45 days before. You have to drain it everyday and add more ice. But it sure is tender! And most of the blood is gone so better tasting too.
The easiest and quickest way to bone it out is to hold it straight up by the leg bone and follow down the bone on both sides then open the muscles up on the table. Don't forget to remove the glands! Hold the bone with one hand and cut with the other...the bone can then be trimmed after you've de-boned the muscles from the entire leg on both sides.
@@McGieHomesteadAdventures From years and years of deer processing! The back legs were my specific job so I've done thousands, though I've done everything else, too. I think I could do it blind folded! I only do muscled out steaks... I can't believe people are still running them through the saw!🤔
Kenny Fisher It’s approx 5’x 5’ Just high enough to walk in. It’s important to leave the small gaps between the boards to help draw the smoke into the smokehouse.
It was poplar…….. was…….long story short it got smashed. Here’s how it happened and how we built it back….. 10 times better! The day it got crunched! ua-cam.com/video/vjY_nrIqlsQ/v-deo.htmlsi=3oAP8uIEq_QpBNuS Dangerous tree removal! ua-cam.com/video/Us_qAm4VV2M/v-deo.htmlsi=qveXBQeoQTT8zofH Famous oak tree sawn for the new smokehouse! ua-cam.com/video/hopWJo6_1HQ/v-deo.htmlsi=6j-avYILESbpWR2u Building the new smokehouse! Epic! ua-cam.com/video/ny1j0IWVbpg/v-deo.htmlsi=-wlQHJrFMY9dEdxy First batch of bacon going in! ua-cam.com/video/01gDpwWKGFM/v-deo.htmlsi=AM_S-HbqV6j9QMhq
I am looking to try long term meat preservation and not can the stuff. I don't trust canning meats, but this I can trust. I'm moving on to your hog bacon video next.
11:32 the son on the right side gives off vibes or aura that he could do OK at the manly sport of boxing later on, if he chooses to. And sport hunting for food, taught by the expert. You can't talk bad about people who are self sustaining.
Okay . I am from CA but my family is from Camden AR, and your accent sounds like most my folks from that’ SW AR area.. When I got older and traveled more through the south it was interesting hearing the different southern accents. I like watching you get busy with that knife, you are a good butcher and a true good ole southern boy, be good!
the only problem i have with this is calling it 'ham' absolute blasphemy!haha .... when you trim the sinew out of that first peice that was well done, you must be formidable when fileting fishes come up
@@McGieHomesteadAdventures apologies accepted haha ...hey do you pot deer meat? my aunt cut up all the deer put it up in mason with with onion and some flim-flam. after 3 months in the pot this meat is so good. no need to trim nerve and stuff and it almost liquified every single peices are so tender even the toughest ones. not so big on deer personally,i prefer moose, but potet like that deer meat become top grade
@@McGieHomesteadAdventures just regular canning. mason jar, pressure cooker. but its only after a few months in the basement that it reach its full potential =)
Wild hog bacon makin’! Easiest method ever!!!
ua-cam.com/video/qJDZLYUru_o/v-deo.html
One of the best most straightforward deer meat curing videos I’ve seen. Not a bunch of talking and fluff, just straight to the point and very informative. Thank you
I can’t do fluff😂😂😂
Nice . I’m a beginner so could you cover in lard and hang to preserve or how would you do it without refrigeration. Maybe root cellar wrapped in cheese cloth ?
@ezekielisrael8942 Salt and smoke is sufficient. No refrigerator needed. If it spoils, it didn’t have enough time in the salt. The general rule of thumb is completely submerged in salt 24 hours per pound of meat.
Out of all the people who try to explain how to smoke meats you make more common since we enjoy your videos have learned alot in past few days
Thanks so much! We appreciate you as well!
I really appreciate watching your channel with you and your boys Thank You
Our pleasure!
For beginners, use this fellow as your professor what an experienced butcher!
I’m a good example of how anyone can do it.😁
@@McGieHomesteadAdventures City folks are usually trapped in the dreary urban realm. Mostly we get to envy folks like yourself, the kind of outdoorsman who did tame the wild frontier for necessary purposes of survival in which guns are at least as important as table ware.
I bag it when I salt and I use twine to hang it.
Never tried to Ham a Deer though.
Gotta love salt cured meat!
@@McGieHomesteadAdventures GOTTA!
I'm almost finished with a digger-better smokehouse here in South Carolina. Now that I'm retired, I'm hunting all the time. I go to Texas for Wild Pig, roast the bones for stock and make gravy for me and my dogs because I don't have enough neighbors to pawn it off to.😂😄😁🤣
I like the way you get the family involved same way we did it, kids will be better for it
Thanks! They enjoy it!
Really enjoyed this! Thanks for sharing.
Glad you enjoyed it!
That brings back memories of my childhood at the Grandparents. They always had the smokehouse going with some meat in it. Absolutely delicious! I can still remember how good it tasted! Thanks for sharing!
The CAMO Cowboy Outdoors You’re welcome brother! It is definitely the season for some smoked meat!
My sister and I were recently reminiscing about our smoke house that was later turned into Mama's canning house. We had (at different times, of course) venison, pork and beef hanging in there. Then once Mama took it over as her canning house, Daddy built shelves and they were packed with mason jars full of vegetables from the fields. Our summers were spent picking/shelling peas, beans, etc. I know it sounds like I must be at least 100, but I'm actually only 65.
@@ladybee883, ya , I did lots of that too. Sit on the couch in the evening shelling peas or dealing with beans. I'm 50. I still have a garden but not the size that Mom put in when we were kids. I want to start growing a bigger garden again. 😉
@@thecamocowboyoutdoors5693 We would love to have a garden, but neither of us are physically able to work one any more. The area that we live in has more sand than good dirt, also. I tried container gardening one year, but just wasn't able to keep it up. Back in my childhood, Mama had her "kitchen garden", which we ate out of on a daily basis, but then we had various fields with different varieties of peas, beans, tomatoes, okra, greens, and melons for canning. Mama also had grapes for jams,jellies, along with peach and pear trees. I've spent many a summer day picking berries for making jams/jellies, too. We ate what we raised, and only had to go to the local store once a month for staples. Again, I know it sounds like we lived in the hills or something, but we just lived in the country in the Florida Panhandle.
Nice video! Thoughts: separate the meat using small whittled sticks or toothpicks for a even smoke. The meat doesn't touch itself.
Thank you!!
Informative video...I found if you do what you did, then let it hang dry in smoke house for approx. 4 wks., you got some excellent dried beef to last a long time. No freezing required.
Absolutely!!
Lol at the end when your Taste Testers was waiting patiently for another taste! Great video as always!
Stan Mack Yes🤣 great kids!
i really enjoyed your video, thank you!!
You’re welcome!!
Great video ! Excelent ! Another big hug from a Canadian Hunter !
Thanks so much!
That’s an awesome video. Perfect instructions!
Thanks bud!
Good Morning From Arkansas. Question. If you added the brown sugar to it. Would it help the taste of not tasting so salty? Have a super day.
The Rooster Garden The answer is no. The best way to fix that is by cursing it for less time. Great question!
Only thing i make out of Venison IS STEAKS AND SAUSAGE. I use the roast for steaks every part of it. Tomahawk Venison, Round, BACK STRAP ect. The Smaller pieces is used for sausage
I do that a lot too.
@@McGieHomesteadAdventures Its so AWESOME 🥩🥩 YUMNY 👍👍
That smoked deer ham looked great. Love smoked food. Love the taste. Awesome video brother.
Peppers & Kentucky Living It really is amazing! Thanks bro!
@@McGieHomesteadAdventures you're welcome bro.
Looks really nice. Don't think I have ever had smoked venison but definitely somthing I would try. I would imagine it taste great and smell.👌👌👍
Ali Mack- Mechanical it really is amazing! The meat is so lean and good!
GREAT video❗ thanks, you answered my questions
Thanks that’s awesome! If you have any more questions just hit me up and I’ll try to help you!
Thats awesome, thank u for sharing your knowledge with us. That meat looked mighty tasty Micah 😋🦌😁
P Lo Pepper You’re welcome! It is definitely a pleasure bringing you these videos!
Thanks for the info👍
You are absolutely welcome!
I saw that there is space between the boards in your smoke house. So you just get it smoking as much as you can and it goes out between the boards and that works good? I'm planning to build a smoke house and I want some good info on designs.
Yes you do not want to build it airtight because the smoke will not go in. It’s got to have gaps.
Thanks fornthe great video straight up
You’re absolutely welcome!
From around year 1960 I recall going through Grand Saline in East Texas en route to visiting my maternal grandmaw (who killed a copperhead snake outside with a garden hoe and grew cantaloupes and red melons) I remember we toured inside the Morton salt mine; and tasting raw unrefined salt. So big they use mechanized equipment to mine the salt. A few years ago I read there is so much salt resources there, it cam supply entire world demand estimated for 962 years---don't overpay for salt; useful and cheap.
That’s very true! And unrefined it has wonderful minerals!
Great video! I assume that after 24 hours of salt cure and smoke, the meat will last without refrigeration?
In order for meat to be preserved without refrigeration it has to be salted to the point that it no longer is really delicious LOL we always freeze ours because we don’t want it that salty. But you can definitely preserve meat with salt to the point that it will not spoil if refrigeration is not an option.
@@McGieHomesteadAdventures Thanks for your reply! I enjoyed watching this and look forward to watching others.
Glad you all are getting a lot of venison this year. I've only had one in my sites (crossbow), but she was behind some scrub, and I never got a clean shot.
One more day for a hunt - 28 December, BUT - my Air Force daughter (who will be home for the holidays) wants to go with her old man, and hunt from the stand! I'm really excited that MAYBE we'll get one - TOGETHER!
Wish us luck Micah, and God bless!
RiFF RaFF I definitely hope it comes together for y’all! Good luck!👍
@@McGieHomesteadAdventures Thank you sir. I'll post a report - if it happens! We need a deer!!
Merry Christmas from ours to yours!! ALL THE BEST HOLIDAY BLESSINGS!!
RiFF RaFF MERRY CHRISTMAS!
Wow that looks good. Didn’t get a deer this year but I should have some freezer goats to have a go at this. Using that bucket handle is a smart idea. So regular sea salt won’t work for this?
Brian Philbrook Regular sea salt works great! It should be great to do this with goat meat!
McGie Homestead Adventures man alive I can’t wait to give this a go.
Brian Philbrook i’m sure you will love it!
I hate to say it that cureing and smoking meat is a dieing art anything we can teach this generation will be helpful in the future
I also smoke meat good job thank you
Awesome! It’s definitely picking up interest from some!
Excellent video, I watched the entire thing👍I can't wait to get my cookbooks. I am giving the others ones to my two best friends for christmas gifts. I'm gonna throw up a video of my quick and easy marinated deer tenderloin.
The Vintage Farmer Awesome! I need to see that! Deer is one amazing meat!
The Vintage Farmer Thanks again for getting the cookbooks! I’m sure you will find many things to eat through the cold winter months!😀
@@McGieHomesteadAdventures You're welcome, I like to help people out. I wish I had some recipes to make today, its -15 out! Last year we had a few days near -40. We went out ice fishing on Lake of the Woods and had to drill through 4 feet of ice.
The Vintage Farmer Wow that’s crazy! I’ve never been in anything colder than -25f Here in Tennessee it seldom hits zero! You should get your cookbooks pretty soon!👍
I have never cured or smoked deer meat before. How do you use that meat? do you just eat it plain like you did in the video?
It's cured and can be eaten as is.
Or you can use it as a roast or any other dish
You kill me! 🤤😅It looks delicious.I want smoked deer, too.I've seen a few deer in this area, but I don't think I'm allowed to hunt one.Let's say we turned the deer into a turkey or a pig.😁 the salt part is ok.but i think if i try to smoke behind my house, the firemen will appear within 5 minutes🤣😂🤣...So I think I'll enjoy watching you and your boys eating.😊👏👍
a Alina .... Will you invite the firemen to help eat the smoky salty meat before they apply the water?🤣😂🤣 They might like it a lot! Like the rain!
@@McGieHomesteadAdventures Great idea! Firefighters will help with a rain, I think this will last forever smoker.🤣😂🤣🤷👨🏻🚒🌧️🥓🤪
a Alina I said in this video what all firefighters know.... to have smoke, you must have fire 🔥! It definitely will last forever! Like the rain ☔️😎
@@McGieHomesteadAdventures You can't imagine how big the fire is .... 😁🔥To last a lifetime ...I think I'll hire my own firefighter ...👨🏻🚒🤣😂🚒For emergencies: pemmican, ham,And more....🤣😂🤣
Do you get any of the pine taste off the kindling you start your fires with
Not at all……. There’s no sap in it!
Makes me anxious for deer season. Our deer meat never last very long lol
I know how it goes 😂 I just ate some 5 minutes ago 😂
Yep. Definitely age that deer in ice for at least a week. I've done 45 days before. You have to drain it everyday and add more ice. But it sure is tender! And most of the blood is gone so better tasting too.
Wow 45 days! You’re my hero! The most I’ve ever been able to do was 21 days!!!
How would you make jerky with the salt and smokehouse?
No just season and dehydrate.
Well done, thanks.
You’re welcome!
I love your videos
Thanks so much! We absolutely love making them!!
That is something that I have never had Micah. I does look delicious.
Joe's GardenNBees It’s awesome Joe!
Can u leave it out? Or do u have to refrigerate/freeze
It can be left out for a month or more. But it usually doesn’t last that long. Sometimes I go ahead and slice it up and refrigerate it after that.
I'm always learning something new from you . The smoke meat looked amazing ! Did you make any kind sandwiches out of it ?
Aaric Hale Thanks bro! We eat it on sandwiches, cut it up in gravy, put it in soups, green beans, & much more! We also eat it plain or with crackers!
I need to eat before your video, making me hungry! BTW, you were up early posting this morning!
Ed's Model Madness Yes.... you’d have to eat VERY early ..... I think I posted around 2:30🤣😂
Venison prosciutto!
Now that's a goodun PaPaw!
Thanks brother! It’s delicious!
Nice job 👍
The easiest and quickest way to bone it out is to hold it straight up by the leg bone and follow down the bone on both sides then open the muscles up on the table. Don't forget to remove the glands! Hold the bone with one hand and cut with the other...the bone can then be trimmed after you've de-boned the muscles from the entire leg on both sides.
Great method!
@@McGieHomesteadAdventures
From years and years of deer processing! The back legs were my specific job so I've done thousands, though I've done everything else, too. I think I could do it blind folded! I only do muscled out steaks... I can't believe people are still running them through the saw!🤔
@@Septemberwitch24 Indeed! Muscled out is far superior!
Salt soak 24 hours per pound of meat, I may be wrong but you had 8 pieces of meat probably 2 pounds each and salted for only 24hrs?
Yes they were plenty salty. This evaporated salt works fast.
Wouldn't individual hooks for hanging the meat work better?
Bob Smith Yes it would. I’m making do until I get some stainless steel ones because metal ones will rust. Thanks so much for the comment!
Nice video brother 👍
Many many thanks!
Suppose you could can it if you don't have a freezer?
Yes that would be fine!
Thanks for sharing, bubba.
You must know my sisters!😂 They all call me Bubba😂
@@McGieHomesteadAdventures It would be wonderful if you could do a video of the build for your smokehouse someday.
There’s a huge oak tree leaning precariously over my existing smokehouse...... it’s only a matter of time and we’ll be building a new one!😂
Kids are,the best taste testers.lol.
Absolutely!😂😂😂
What are the dimensions of your smokehouse? It looks like the perfect size for our homestead.
Kenny Fisher It’s approx 5’x 5’ Just high enough to walk in. It’s important to leave the small gaps between the boards to help draw the smoke into the smokehouse.
i can't wait for deer season now and dinner!!
Absolutely!
Damn, that looks good!!!
It’s pretty incredible!
Can you reuse the salt for another batch or does it get thrown out?
We reuse our salt all through the fall and winter months and throw it out once warm weather hits.
@@McGieHomesteadAdventures Thanks for the reply, that’s good to know. I hate wasting resources.
What kind of wood is your smokehouse built with?
It was poplar…….. was…….long story short it got smashed. Here’s how it happened and how we built it back….. 10 times better!
The day it got crunched! ua-cam.com/video/vjY_nrIqlsQ/v-deo.htmlsi=3oAP8uIEq_QpBNuS
Dangerous tree removal! ua-cam.com/video/Us_qAm4VV2M/v-deo.htmlsi=qveXBQeoQTT8zofH
Famous oak tree sawn for the new smokehouse! ua-cam.com/video/hopWJo6_1HQ/v-deo.htmlsi=6j-avYILESbpWR2u
Building the new smokehouse! Epic! ua-cam.com/video/ny1j0IWVbpg/v-deo.htmlsi=-wlQHJrFMY9dEdxy
First batch of bacon going in! ua-cam.com/video/01gDpwWKGFM/v-deo.htmlsi=AM_S-HbqV6j9QMhq
Deer ham sounds good
Allthings PintoBeans It’s truly amazing! Thanks for watching!
Got any smoked deer jerky recipes?
No I don’t! I need some!
I am looking to try long term meat preservation and not can the stuff. I don't trust canning meats, but this I can trust. I'm moving on to your hog bacon video next.
It’s gotta be very salty in order to last.
Where did you get that huge bag of food-grade salt?
Ernie Hatmaker The local farmers co-op! You want a bag for Christmas?😁
A bag of salt? Nah. I'm good. I don't wanna get Lot's wife.
Ernie Hatmaker 😂🤣😂👤
Am go na guess the smoke doesn't hurt the salt if its left on the table?
That’s true! Makes it smoke flavored salt, which is a gourmet salt!
Awesome adding to the bucket list thank you have a blessed
Do you have a video on how you made your smokehouse
No I wasn’t making videos then.... but I’ll build another someday!
Good info tthanks
Thanks it’s definitely my pleasure!
Have you had any luck smoking the entire ham whole?
Only wild pig ham…….. deer I have not tried, but perhaps this season I will! Keep onto me about it and I’ll be very likely to do it 😂
Nice upload
Timer66 Thanks Timer!
Looks like some fine eating!
Brett & Cindys TN Living Very delicious!
What book is that you show in the video
Probably our family cookbook.
Great video
Thanks!!👊
What is the name of the salt that you used?
It’s evaporated food grade salt. I get it at the Co-Op.
Amen! Loveit
Thanks muchly 😂
Try a clothes pin in between each chunk of meat. Works great
Great idea! Thanks!
What is the cook book you showed
It’s our family cookbook.
www.ebay.ca/itm/323854166300
That the way i do it > MUSCLE IT OUT. Slice the muscles about 2" thick and on the grill it goes, Just like a streak. That looks like Venison Jerky
I do this once per year….. one deer out of ten.
@@McGieHomesteadAdventures I never made Ham out of it. Some thing i got to try. But venison jerky is awesome to
Tyson Fury sure can do a convincing American accent.
😂🤣😂😜
just order the cookbook.
I know you’re gonna love it!
what's the name of that cook book
www.ebay.ca/itm/323854166300
Simply southern!
I have never tried that. I have always separated all of the muscles and cut them into steaks and the stuff too small for steaks make burger out of it.
That’s exactly what I was doing……. And still do!
🌹
Very cold temperatures 😂😂😂😂
😂😂😂😂 you just wouldn’t understand 😂😂😂😂
What book is that ???
Mcgie family cookbook….. only a few left and I’m not sure if they’ll reprint.
www.ebay.ca/itm/323854166300
Okay, so no metal hanger... Lol!
My generator can't slice meat.
😮
Is there a DIY smokehouse video in the future? That's a huge bowl of meat!
Ernie Hatmaker maybe?
You can have a smokehouse building party like your corn-picking one!
Ernie Hatmaker true! Maybe in AR😏
11:32 the son on the right side gives off vibes or aura that he could do OK at the manly sport of boxing later on, if he chooses to. And sport hunting for food, taught by the expert. You can't talk bad about people who are self sustaining.
Yes indeed! I’ve taught them to be gentle giants, capable, confident and strong. No need to go show out.
What accent is that, sounds like an Arkansas one?
Tex/Tenn!😂
Okay . I am from CA but my family is from Camden AR, and your accent sounds like most my folks from that’ SW AR area.. When I got older and traveled more through the south it was interesting hearing the different southern accents. I like watching you get busy with that knife, you are a good butcher and a true good ole southern boy, be good!
Thank you! It’s a great life and way to raise the kids!!
Look great but i cant eat deer yet.
Happy Mooma Someday you can.... maybe 🙂
I dont know hehe i also love to cook you can watch my cooking and give me an advice😉
Happy Mooma Me give a female advice for her cooking? I’m not wishing death on myself !🤣😂 But I’ll try to get over and see your videos 😃
What do you do with your salt after you're done curing
I’ll use it for a couple batches and then use the salt on deer hides
@@McGieHomesteadAdventures do you have any videos on doing hides ?
No. I just salt them and give them to a kid that sells them........ I’m just trying to help him out
Try putting freezer paper between the ice and meet just 1 layer eachside… yall thank me later
Great idea!
the only problem i have with this is calling it 'ham' absolute blasphemy!haha .... when you trim the sinew out of that first peice that was well done, you must be formidable when fileting fishes come up
I can’t wait to get more fish!!!! My favorite thought this time of year!!!
As far as the ham goes......😂😂😂 my apologies!
@@McGieHomesteadAdventures apologies accepted haha ...hey do you pot deer meat? my aunt cut up all the deer put it up in mason with with onion and some flim-flam. after 3 months in the pot this meat is so good. no need to trim nerve and stuff and it almost liquified every single peices are so tender even the toughest ones.
not so big on deer personally,i prefer moose, but potet like that deer meat become top grade
She sealed it in glass jars?
@@McGieHomesteadAdventures just regular canning. mason jar, pressure cooker. but its only after a few months in the basement that it reach its full potential =)
@@ragimundvonwallat8961 Ok that’s great! We can do that!
I ike mine cut into steaks
I eat them in steaks as well..... very good.
@@McGieHomesteadAdventures i cooked 4 today
Awesome!
I think the world is going to have throw away most videos from the teens because of stupid annoying background musak.
😂😂😂 a teen I am not….. but thanks!😂😂😂