Homemade Jerky and Tipi Smoker

hey everybody this is Joshua the great bearded Green Beret just wanted to make some jerky for some of my upcoming classes for me to eat so I thought I would share with you how I build my teepee smoker and actually make that jerky alright so the first thing that I need to do is I need to prep this meat for jerky and what I don't want is any fat on the jerky at all so the first thing I'm going to do is come around it on and start getting rid of that as much as possible once I've got the fat off I want to determine in which way my grain is running because when I'm making jerky strips I want to run with the grain and when I'm making these strips what I want to do is dry the meat out without cooking it so a couple of things that I'm going for him going for a cold smoke and I'm also gonna coat this with a seasoning that has a high amount of salt in it which is an osmotic which is also going to pull moisture out and then the drying process is going to continue from there so what I want to cut is thin strips with the grain they don't want the strip's any thicker than that any place that I have a lot of fat I'm gonna get rid of that let's use that force to mean or something okay so now that I've got my stuff cutting the strips I'm gonna look for larger pieces of fat because that's gonna actually be what goes rancid in your jerky know a little bit of fat is just gonna make it chewy if you get a lot it can make it go bad they've got that about as lean as it's gonna get I'm gonna put my seasonings on so for the seasonings what I'm using is just my my beef rub my beef rub is a one-to-one 50:50 ratio of seasoned salt and adobo seasoning with black pepper so this does a couple of things one it gives it flavor but the salt in it is also an osmotic so it's gonna pull moisture out of the meat which is my goal whenever I'm making jerky is to dry the meat so one thing I'll caution you on though is this dehydrates essentially and it really concentrates the amount of salt that you put on it so you don't need to you know when you get too crazy on on the seasoning but I do want to get it on as quickly as possible so it can start pulling moisture out of the meat for me and that lack of moisture is one of the things that help preserve the jerky as well as the cold smoke then I'm gonna put on it it's gonna inhibit bacteria then once it's dried out it's a lot less likely that it's gonna spoil but I can take this to the field with me just giving it a dusting and then just because I like black pepper I'm gonna make this some black pepper jerky flip it over hit the other side with pepper and then I'll immediately start drawing moisture out as well as season the meat so that has a better flavor jerky I'm just going to put that in a bang let that salt work a little while I prep the smoker all right so for the tripod because it's not structural I'm not doing a full tripod lash or a three pole sheer lash I'm doing a courage conservation lash know where all I'm doing is taking the length of cordage and tying a square knot and that's right over left come around and then left over right come around and tighten that down into a square flip it around on itself to make two loops slide that over the top of the three poles I'm using for the tripod and now when I stand it up I'm going to rotate that middle pole up and around and I've created a simple tripod this is how I tie a reduced square lashing and this is what I'm using to actually tie the platform to the tripod so to start there's a couple different ways to do it and keep in mind keep in mind this is not a structural lashing this is just to keep the platform in place so I'm not going to do as many wraps or fraps as I would for something that was meant to hold body weight so I don't want you to confuse the two I just want to show you real quick a reduced lashing that I'm using so I'm starting these lashings with a clove hitch for the clove hitch I'm just coming around forming a loop and coming back through that loop and tightening that down show you that one more time I'm going to take the length of cordage come around whatever I'm anchoring it to and that forms a half hitch around the anchor then I want to continue coming around that anchor and come back up through the center and I'll tighten that down for the clove hitch you've got two parallel wraps with a diagonal locking bar then from there the second stick that I'm trying to lash to I'm going to cross that over now I'm going to come around the front which captures one side of that around the backside Mac over the front and around the backside again so with my hands out of the way here I went over to capture it around the back side and then back over at around the back side again that is one wrap I'm going to do two wraps this is a reduced square lash so I'm not going to do as many wraps or frapping turns as I would for something as structural meant to hold body weight now I'm going to retrace that back around I'm going to come around the front side around the back back over the front side and around the back again now from here I need to change directions I've got two wraps on there I need to change direction so I'm going to come around the front and then I'm going to pull to make my first frapping turn and that frapping turn tightens your wraps up come around the second time and then I've got my wrapping turn in I can pull that tight and if you want you can take a second wrapping turn pull that tight and then I started with a clove hitch on the bottom so I want to finish with the clove hitch on top I'm just going to bring that up create my half hitch again coming through leave myself a little bit of space come towards the inside with my second half hitch and tighten that down and once again that gives me two parallel wraps with the diagonal locking bar that is my reduced square lash that I'm using to actually tie my platform to the tripod itself so I'm going to show you real quickly how to make a bushcraft clothespin and this is what I use to meet this is what I use to keep the tarp held together so I don't want this I'm going to split this but I don't want it to split all the way up so I'm going to protect the top of it with a common whipping knot so all I have to do for the whipping knot is create a bite place that bite over the top of the small stick that I'm using for the clothes pin wrap this around starting from the top and I'm wrapping my way back down towards this loop I can probably get three or four good wraps in then I'll take that tail and pass it through the loop and capture it now with this tail I'm going to pull all of that up underneath the whipping though I have to do is trim off that end and I'll burn it to keep it from fraying now I've got my bushcraft clothespin to keep that tarp secure all right sir y'all so for this TP smoker gonna need a few steaks so all I did was take a stick I'm just crowning the end I'm just crown you in so it doesn't split putting a point on the other end I'm in a car of a simple steak knotch so I'll make a stop cut about a third of the way through and then just trim towards that stop cut the tarp that I'm using is actually a canvas painters drop cloth and I've got to cut down pen it to size this is about a six foot by 12 foot drop cloth and you can see I've used it before I'll bring that around once I get it around I'll take one of my clothes pins and secure it wrap this around the front and I'll secure it the rest of the way down the clothes pins I'm just gonna pinch that material together run that into that split and then slide it on till it's tight and that holds it securely I've got a lot of excess on this tarp so I'm just gonna roll that up and keep it taut now I don't want this hanging the way that it's hanging now because I'm gonna have a small fire going in there and once the wind picks this up it could actually move my tarp and could actually blow my tarp into my fire so I'm gonna stake that out a little tighter like you would a teepee to keep that from happening so for this particular tarp like I said this tarp is dedicated to a cheapy smoker so I'll just thinkin right through the canvas and the holes that are already there and that's how I stake it out if you're using a tarp that you mean to reuse like one that you're using in the field then you would just want to stake those out like you would a tent or a tarp you know so instead of driving through there if you don't have grommets then you could make a grommet by sticking an acorn or a small piece of or a small pebble or something like that to kind of make a grommet and I'll show you how to do that but for this one I'm actually going to just stake it right through and that is my TP smoker all right so if you have a tarp that you're trying to reuse and it's not dedicated then what you could do is either tied to a grommet that comes on the tarp or you can make a grommet just by putting a pebble or an acorn or walnut something like that what you do is you put it in and gather some material around it and then you tie that off with a simple clove hitch come around make a half hitch come back through with your second half hitch and you have your clove hitch tighten that down at the base of that pebble that you put in there you see I've got the two parallel wraps with the diagonal locking bar that's my clove hitch now I pull that tight towards my stake you can use whatever anchor not you want to use in this case I'll use a round turn and two half hitches which I just come around one full turn create that window to make my first half inch slide that up against the stake come back over creating that window again come through that window and pull everything up towards the stake so that is another way that you can anchor this off and not put holes in a tarp that's not dedicated to this so what I'm making this jerky I've got three things going for me one is the salt as an osmotic that I put on earlier in the day to start drawing some of that moisture out and that's going to help keep that from spoiling the other thing that I'm going to have is kind of a low heat and I'm gonna be cold smoking this I don't want to actually cook it I'm gonna be cold smoking this at a temperature of probably you know 150 degrees Fahrenheit or lower so at the same time that's going to be drying it out some more and it's also going to be coating it with smoke and that smoke is going to inhibit the growth of bacteria so you know dryness a little bit of heat to help that out the salt and the smoke are all things that are going to make this jerky actually last longer in the field I don't want a lot of heat on the inside but I do want a good bed of coals that'll put off some smoke so just make it a really small well contained fire in here it's all I did with the meat was skewer them through some green sticks and I left about an inch of space in between all those and then I just bring them up in here and hang them off the platform that I created make sure that you leave enough space and the meats not touching each other anywhere all right so now I got the fire established I've got all the meat hung I closed everything back up and kind of seal it up I should feel warm smoke come out of the top it shouldn't be hot to the touch if it is hot to the touch then you've got too big of a fire in there you need to ventilate some of that out or you're going to cook the meat remember you just want a cold smoke this around 150 and you can't really tell what that feels like but it's just kind of warm it's not hot to the touch at all and you should have smoke rolling out all right well that jerky came out pretty good it's nice and dry and doesn't look like it overcooked or anything so we're doing nothing left to do but taste it oh man yeah laughter news outro with my mouth full because it's good I'm not spitting it out um well yeah so this is the teepee smoker just a cotton canvas paint drop cloth some bushcraft - clothes pins some tent stakes that we made couple lashings tripod with a board stick man tripod with a platform around it and some green stick skewers now I've got jerky for probably a week or so of classes so we appreciate your views we appreciate your likes we appreciate your comments and your questions we appreciate your shares passing this information on and help them grow this channel like you guys have always been great about doing so well until next time hope to see you in the woods

Channel: The Gray Bearded Green Beret

Views: 20,115

Rating: 4.967936 out of 5

Keywords: Ranger, Green Beret, The Pathfinder School LLC, Survival, Bushcraft, Preparedness, Camping, Hunting, Trapping, Camp Cooking, Food Preservation, Smoking Meat

Id: GmCjeXK0_S0

Length: 29min 52sec (1792 seconds)

Published: Fri Apr 26 2019