Smoking Meat Over the Fire - Primitive Survival Skills
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- Опубліковано 14 січ 2021
- #traditionalskills #primitivesurvival #wintersurvival
Jim Baird Adventurer - Primitive Winter Survival - How to Smoke Meat Over the Fire Cooking: Wilderness techniques used in primitive winter survival camping from Alaska to Labrador and in between include preserving meat. It has always been a key traditional survival skill. Here, I'm camping under a lean-to tarp off-the-grid in the woods and I smoke some whitetail deer venison that my friend and I harvested the previous fall. This isn't really over the fire cooking or a catch and cook vid as you don't want to cook the meat when smoking it, rather, you want to slowly dry it.
Entering the shoulder season, when temps can fluctuate above and below freezing means that meat stored outdoors will thaw and refreeze multiple times causing it to spoil. This is a good time to preserve your meat by smoking it. I use a tipi smoker here which will give the same results as a store-bought electric smoker, only you have to monitor it more closely. As mentioned, with this process, you're using the heat of the fire to slowly dry out the meat. The smoke has a curing effect but is most important in summer to keep the flies off of the meat as it dries. Smoke also gives the meat a delicious, mouth-watering flavour. Because of these reasons, I chose to use dry maple wood to smoke the venison and did not focus on creating a smoky fire. it's a miss conception that you need a smoky fire to smoke beat because, you're not really smoking it, you're drying it. A smoky fire will give the meat too smoky of a flavor. This is particularly true if using spruce or any type of evergreen to smoke meat. Because evergreens are usually more resoney, their smoke has a stronger taste. To compat this, you need to make sure that you use bone dry sprcue (or any type of evergreen wood) when you're smoking meat with it. You can tell if the wood is dry by selecting standing dead trees with the bark falling off of them.
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Epic video mate I live in the UK and do videos on hear set ups and trips would love to know what any one has to say or thinks I haven’t got many subs yet but I have 10 knifes to give away soon so would love to know what people think I’m always active on comments thanks for content.
I was wondering, did you smoke meat that was past rigor mortis or was it fresh meat?
Happy is the man who has 'Venison Jerrky'.😊
I've got goats meat. Can't wait to try this out😊😊😊
Oh, did you say to check the temp inside or??
Thank you for making this video! This is amazing! I'm currently writing a scene in my novel where the characters will presserve their game meat after hunting. I searched for some videos about smoking meat for better description, cause I don't know much about it! I thought of them leaving it over night with the fire... But yeah... Bears! Thanks so much for this vid!
Nice! Ya thanks a lot. A much larger tripod teepee with two levels of built in racks would be used to do a while caribou. Also, typically in the winter, the meat freezes so it would not need to be smoked to preserve it. Here we were getting into spring where there begins to be thaws so at the end of winter, smoking any remaining winter meat supply when things begin thawing out is a good idea.
French River! You're killing me here.
Freakin internet crashed - joys of rural internet. Upload’s only at 40% right now.... I’ll get it up Monday though and you’ll have two next week. Cool?
@@JimBairdAdventurer Thanks Jim! Love your channel.
Can not wait for the next few episodes!
The next one is hands down the best one yet I think.
You’re welcome and glad you’re liking it!!
I enjoyed the video. My brother smokes a lot of meat from hunting. I never have. I will have to share this video with him.
Always get excited when I get the notification a new video has dropped!!
Nice man, thanks a lot for your support.
@@JimBairdAdventurer thanks for putting out some of the absolute best content ever!
Man... just finished the 4 hour adventure! Well, just a small extra would’t hurt....😉👍
Nice, thanks for watching!
Came for the heavy breathing. Stayed for the smoked meat.
Lol, maybe I should change the title
I am glad I am not the only one who notices the heavy breathing
Jim Baird; carrying canoes and breating heavily on youtube since 2015. Jokes aside, really enjoy the vids tho. Saturday morning and a nice cup of coffe before the family wake up, pared with a video from Jim. Good way to start the weekend.
Im 6 foot 5 inches and yes us larger guys tend to suck wind a little louder than most lol! Mind the black flies Jim! Great content brother.
Yes I noticed to...the fine details. Must be we got to get him out to do more videos. He must be slacking.
Tori make sure get your cut of goodies ☺️
Hardly any questions here. Great video!
Great video Jim!!! 👏👏👏👍👍👍💯💯💯
Now I'm hungry again! Cheers Jim
Thanks a lot!
Nice one, getting hungry😋👌🏼
what an interesting video cheer mate..mick in orkney..
Thanks a lot! Cool place you’re at.
Very well done Jim. Jerking meat is pretty basic when done correctly. You hit the key points for the K.I.S.S. (Keep It Simple Stupid) method. Been making jerky for 30 yrs. Thanks to you so many folks will discover one other basic truth about Jerky. It is so much better when it's of your own making. Sure to elicit that renowned Baird bros "Mmmmmmmmmm".
Haha, indeed. I bet you’ve got it down pat to say the least, and ya it doesn’t need to be complicated.
Sure wish we had a new episode from the other 2 series, get to work Jim!!!
Monday! Would have had it up today but my internet crapped out last night and I’m only at 35% after it’s been uploading all day....(the joys of rural internet). The good news is that Monday’s is going to be a good one, a real banger. Best one in a while for sure
Awesome! Can't wait.
👍👍
@@JimBairdAdventurer i hear ya on the shitty rural internet, northern Wisconsin sucks on that front as well
I bet, ya I have to jump back and forth between explore net (sat internet) and a turbo hub. Both are quite slow and can get very pricy
Thanks , first time I have seen somebody show how to cut the meat for drying. Thank you again.
You’re welcome, ya thst’s the key and the best way to fit a lot of meat in the rack too when yiu make them long like that
That is great 👍👍
Thanks
hello ill be learning now so thank,s
Nice, enjoy!
Great setup!
Oh yum, looked fantastic! Thanks for sharing. :)
Hot damn, my mouth is watering! 👍🏼🙏🏼🍖🔥
It's good! My wife edited this and she actually drove 20 mins to the store and back to buy jerky halfway through the edit because she was hungry. haha....abnd because I'd eaten all this smoked meat.
@@JimBairdAdventurer I bet that store bought jerky doesn't compare though 😁👍🏼
Hey great Video! Stay safe, kind regards from across the Pond in England,.
Big thanks and will do 👍
Very cool 🤠
thanks a lot!
The piece I pulled through the tv tasted awesome.... Hahahaha
Haha, if only
Very Cool I Say Jim . Enjoyed :)
Thanks a lot, glad you liked it!
Loving the content Jim! Keep it up
Will do, thanks a lot
Thank you
Awesome video Jim! Thanks for sharing your knowledge with us! Must be a delicious jerk beef!
You're welcome! It's actually venison a buddy and myself harvested.
Wonderful 👍
Done that with fish a lot
Have a great weekend
Thanks! You too and agreed, it’s great with fish too.
Awesome 👌
Primitive smoking method video had me hooked early! And then: It comes out perfect. Well done brother.
Nice, 👍 thanks a lot. It was a delicious outcome for sure!
I would love to give this a go sometime... thanks for all the clear instructions and tips Jim. Excellent video as always 👍
You’re welcome! Ya, give it a shot
Love all your vids Jim I have 2 of your saw horse's I'm my shed. Can't wait for your next 11 days solo to drop
Niiice! Ya, it’ll be out Mon. Would have gotten it out today but my internet crashed
Yummy, great out door winter project, going give it a try... thanks Jim... nice share 👍👍🎥
Thanks a lot, ya I love smoked meat like this...the best!
That looks amazing!
Oh man, it’s really good
Looks delicious man! You have so many great skills thanks for sharing them 😁
Yum!
Rule of THUMB Jimbo if smoke is coming out of the top of the teepee it is SMOKEY IN THERE HAHAHA
Nice how to Jim thanks for your knowledge, venison looked tasty
Very informative video. Thanks Jim.
You’re welcome!
Damn dude, this is epic! Never have I ever craved venison so much! Thanks for this🍻
You’re welcome! My wife edited this and she actually packed up and drove to the store to buy beef jerky mind way through the edit. It’s a about a 15 min drive each way haha. Obviously there was no smoked meat left anymore
@@JimBairdAdventurer Haha, can't blame her, I got pretty hungry watching this too😂👍
@@JimBairdAdventurer😅
Finally the video I’ve always wanted 🔥🔥🔥🔥
Enjoy!! 👍
Yummy!
Great video! I will have to try this sometime.
Thanks a lot
It's called Biltong in South Africa.. Most people don't smoke it but put it in a dryer to dry it out.. Delish
I have a friend of a friend from South Africa and he makes it. He brings it along in fishing trips and I’ve tried it there. Definitely good stuff
That is some of the stuff I would like to see more of. Great video,
👍 more to come
Great stuff! Made me hungry :D
I bet, it was challenging to edit
Interesting!
Looks good Jim I’ve smoked quite a bit also but never like that I’ll have to try it
Hi Jim. Excellent video. I really like your no fuss approach.. to everything it seems 😁... Good lesson for me!
I have a freezer full of lamb... going to try some lean bits in a tipi smoker when this terrible wet UK weather eases up! Thanks
I bet that’ll be delish! Should be fine if you can keep it dry. Good luck! and thanks a lot.
Great tutorial for newbs, most people don't know cold or hot smoked. Now I want to make some for myself, problem is I'm geared up to jar some Spam, make some Pemmican. I really enjoyed watching this video, Thanks for sharing.
Top stuff young man, I hoped you saved some for the family :)
Thnx for upload. Great vid.which marinade or seasoning do you use?
Hey that looks pretty good. Pretty simple. So as long as there is no moisture in the meat then it's done? Right. Could you make it out of beef too?
Right and yes, absolutely you can. Venison works better as it has far less fat than beef. You're basically drying it slowly with the process, just don't let it cook.
Well, im hungry now lol. Great vid! Btw, any more artic watershed vids coming out?
Definitky, I woohoo have got one up today if my internet didn’t crash. It’ll be up Monday and it’s a good one.
Time to make more..you already ate it didnt you? 🤣👋
I did haha
I was just thinking of you didn't have any rope or anything could you not take some branch pieces and cut a split in the middle and maybe use it like a paper clip? I'm no bushcrafter but in my mind it seems like it could work. Love the videos keep up the awesome content. I can't get enough.
That may but I’d be worried they wouldn’t be strong enough to hold the sticks on with the weight of the meat. There are ways to make cordage such as twisting nettle or the inner bark of bass wood trees
@@JimBairdAdventurer oh I was thinking of using the pieces to clip the tarp together after wrapping up the smoker. Im sure there are plenty of ways to fix things up out in the bush. Having an imagination im sure helps. Anyways looking forward to a new Baird Brothers adventure or one of your great solo trips!!
I have probably washed at least 1000 bushcraft shows But I have never seen one that showed you how to bank of fire at night time so you have good Coles in the morning
Good idea for a video. Should you salt a bit after you cut it in strips too?
Nice job. Winter bears?
Thanks, the bears are hibernating
Hey Jim,
Did you get a buck this year or buy the venison? Great tips for smoking the meat. I had a good laugh when you cut a chunk off because it wasn’t going to stay together hanging........I thought I bet Jim kebabs that chunk over an open flame 🔥
I bet not a bit of that lasted past a couple of days😂
Jerky that lasts is a scientific impossibility. At least if it's near me. ;)
Hahah, I hear ya
Question: I would’ve thought a few thin pieces like that would only take 3-4 hours to smoke. That’s what it takes my beef that size. What am I missing?
This is smoking them to preserve them long-term without refrigeration. Notice how it’s brittle at the end.
@@JimBairdAdventurer ok. I was just surprised at the length of time. I would’ve thought like 4 hours or do. Thanks!
I’ve never made jerky that lasts a long time
Lasts a long time as in it’s eaten quickly? Me neither lol....last a long time as in shelf life....you can see how it almost snaps here when done, basically no moisture left it in so it will last a long time in that respect. I just smoked it for a real long time. I’m looking at doing a really big set up come spring so I can stock a bunch for my trips that will hopefully last in both ways.
What was the knot called when you formed your tripod? Great video bty.
Thanks a lot. That was a typical lashing job I’m not sure if it’s considered a knot specifically
Would a canvas tarp be better than a plastic one?
How do you maintain battery for your recording equipment on extended trips in the winter? Anytime I take my GoPro out in the winter, I feel like I empty batteries insanely quickly. I have no idea how you go out for like a week and be recording every day without carrying 100lb in batteries..
For example, last weekend in Algonquin, my GoPro went from fresh battery to completely empty in timelapse mode in just 4km of hiking. (about an hour)
ya, they die quicker for sure. The GoPro brand batteries last longer than aftermarket. I keep them in an inside pocket close to my body to stay warm. If not there I keep them in a cooler bag with some insulation. I charge them with anchor batteries I bring. If you're trying to do timelapse, tape a hand or tow warmer to it.
Mmmm Mmmm Mmmmm I will email you my address and maybe you can send me a sample Jim....LOL
Nice man ! I love smoking meat like this. I built a little smoker that looks like a little outhouse at the cabin. I have to use birch and alder because no maple in my immediate area...Thumbs up !
Ya it’s the best. I’m going to one in like that come spring and just use chicken wire shelves and maple smoke a whole bunch. I got a lot of maples around me here so there no shortage.
@@JimBairdAdventurer I used chicken wire shelves in mine. Works awesome !
Sweet, i was supposed to come to NL this past fall to do some talks and go moose hunting but....anyways, if not this year than next
I’m new to smoking meat, is it the smoke itself that has something in it that preserves the meat? Or is it mostly just the meat being dehydrated that preserves it? I tried dehydrating some ground beef for a canoe trip last year in a dehydrator , even though I rinsed all the fat out after I cooked it I could smell that it went rancid very quickly so I tossed it.. I just don’t want the Hershey squirts when I’m out 7 days on my own, lol
With this process, you're using the heat of the fire to slowly dry out the meat. The smoke has a curing effect but is most important in summer to keep the flies off of the meat as it dries. Smoke also gives the meat a delicious, mouth-watering flavour of course. But really, you're not smoking the meat so much as you're drying it without cooking it. Because of these reasons, I chose to use dry maple wood to smoke the venison and did not focus on creating a smoky fire. It's a miss conception that you need a smoky fire to smoke beat because, as mentioned, you're not really smoking it, you're drying it. A smoky fire will give the meat too smoky of a flavor. This is particularly true if using spruce or any type of evergreen to smoke meat. Because evergreens are usually more resoney, their smoke has a stronger taste and heavier residue. To combat this, you need to make sure that you use bone dry sprcue (or any type of evergreen wood) when you're smoking meat with it. You can tell if the wood is dry by selecting standing dead trees with the bark falling off of them.
@@JimBairdAdventurer thanks for clearing that up! I was always told that the smoke itself had some elements in it that acted as a cure, likely an old wives tale.. I can’t wait to try making jerky for my next trip. Cheers my fellow Canadian!
Is any of the heat from the smoker going to radiate into your shelter?
Not really but some ya.
watching this in case of an apocalypse and i have to preserve some human meat
Copy that 👍👨👨👧👧 🍽️
THE SMOKING RACK, THE SMOKING RACK. WHAT DO WE DO WITH THE SMOKING RACK?
is it like a pxdiece of crispy bacon???
No, taste quite different, it’s not cooked in this case, rather it’s dried. It’s really the best of the fire that slowly dries it which preserves it, rather than the smoke doing the actual preserving.
Awesome stuff! Don't forget the duct tape.
Indeed lol
Did You shoot a deer Jim ?
My buddy actually shot this small buck while we were hunting in early Nov.
Might be easier to wrap if you didn't use the biggest tarp in the world...
Get that plastic taste won't be so bad if you burn the tarp lol
Love your videos, but I gotta say you're the heaviest breathing bushcrafter on You Tube! Hehehe
Epic video mate I live in the UK and do videos on hear set ups and trips would love to know what any one has to say or thinks I haven’t got many subs yet but I have 10 knifes to give away soon so would love to know what people think I’m always active on comments thanks for content.
Cool man, thanks for stopping by my channel. I’ll check it out.
Congratulations I just subscribed. Let's get back to some adventures. I can unsubscribe just as easy.
Lol good to have ya here but your threats do not scare me. I actually have an awesome vid coming up today.
Why are you out of breath