HOW TO STORE MEAT in the Woods

everyone Donna here i'm rockies once again i'm doing a little rabbit and squirrel hunting and one of the things that i did for this hunt is i packed in about 8 ounces of elk meat but that doesn't look like I'm gonna wind up eating it today or possibly tomorrow so what I'm gonna do is I'm gonna move to a different camp but I know there's some really great resources to smoked meat and I'm gonna make a little bush jerky so stick around watch to see I know you'll enjoy so one reason why I gotta get this meat preserved simply put is that meat starts to really spoil between temperatures of 40 degrees 140 degrees and right now up in the Rockies it is getting cooler out but it's not getting below freezing where it actually freeze the meat and I need to take some extra precaution special if I'm not going to eat it for the next couple days there's no point really letting it go to waste so a quick smoker some thinly sliced meats some good thermal density materials and you can smoke meat I'm creating out Bush jerky in just a couple hours so that's what I'm doing I'm not too far from this camp so one reason why I chose this camp is because of this particular fire pit this fire pit is pretty unique one I've got a nice big Stonewall back here I've got lots of surrounding rocks so what I'm actually looking to do is create a stone tube if you will that will allow me to put a nice deep fire and the bottom of this guy and it's pretty deep down in there and hopefully I can build up to about here and I can have a good smoke rise coming through this this fire wall it's mainly heat up all these rocks and it will give me that consistent heat which I need but it will give me a low heat and from that old it will make my entire smoking process a lot quicker so it's gonna take me a little time to build up this column but I've got plenty of rocks and resources around here so I'm gonna get to doing that and all right so I've got a good little fire going on the inside I got my Google stack of rocks I'm gonna throw some bigger logs up on there get a nice good coal bed while I go collect some willow from actual smoke cracks this is also where I'm gonna do my smoke study I'm gonna see once this fire burdens down a little bit I'm gonna see exactly where the smoke is blowing I'm gonna try and direct my drawing racks and the area wanna be drying the meat run over that smokey hole if you will from the air from the wind you just gotta call it a smoke study get the burn get the smoke to come see where it's moving that's where I want to lay my meat you know one thing is important to remember as I'm putting wood in the top once I actually get my meat up there and I start smoking it out I'm gonna lose access to this top portion I can throw some sticks in there be easier but you left this little gap here purposely so I could feed any any sticks or any other fuel wood on the inside to keep the smoke guns alright so what I've got for rural office is pretty simple my basic idea since this is not a complete circle and my fire is just starting to rip war in there what I'm gonna do is I'm gonna have a back piece which will kind of sit like this and it gives me the opportunity and the ability to do a couple different things one I can take some of these small little pieces of willow gives me opportunity that I wish put some jerky right across start smoking in that capacity I also found this really nice little wife work do the same thing but my idea is to basically use this back piece of willow as that back brace as I'm laying the meats across clear I'm not gonna do it when the fires going but this will give me the ability wants to start smoking you so again we really want to focus the amount of smoke directly in the meat as much as possible when we have smoke just moving all around we lose the heat we lose the intensity and the flavor so the idea is to try to focus that smoke as much as possible directly into that meat for this I've just used some pine branches to kind of clog up the left and rights and really focus that flow right through the middle where that meat is hanging so another thing you can do to really focus the smoke if it gets a little too windy to have is to feel a little bit of reason to kept shifting my smoke is to actually cover this up with some pine boughs or if you have a cloth or even a canvas what it's really gonna do is hold all that heat in not too much of the heat because you're still gonna be able to escape with that smoke is really gonna have nowhere else to go except straight up I still have these sides blocked off I've got a little bit of an opening right through here that the smoke will just kind of slowly billow out so I'm gonna use these pine branches it's actually a fir branch to really focus the smoke and now you can see it's rising straight up and through right over the meat now beginning to cook that much quicker so this is exactly one hour in you can already see the smoke is definitely changing the color of the meat the low amount of heat is drying it out in conjunction with the smoke and it's uh it's coming along nicely it's definitely coming along nicely so I'll keep you posted this is one hour and this is at the two hour mark so yeah you can already see I'm just starting to dry out real nicely what I'm gonna do so it's been two hours what I'm gonna do in about another hours I'm going to take all these pieces of meat and then flip them all over so then this side right here is now it's going to be up against the wood and I can dry out that other side all right so it's been about three hours you can see that my jerky some pieces are getting a little bit more done than others so what I want to do is find a way to kind of flip these guys over give you an opportunity to hit that other side maybe I can lay some sticks across and fan these out a little bit easier yeah got one alright I've hit the four hour mark stick gainer let's try not to knock any of it into the fire come along we gonna be it's good heat see about another hour or two good to go all right it's been five hours see how she's looking mmm it's almost there no meat that way all right mmm good smoke yummy yummy this one's real thin I may eat this one too even though it's not done it's okay all right yeah that piece is done dry it all the way through I mean can't really see it but good smoky flavor I can't wait it's been five hours we do one more hour it should be good to go listen there it's good smoke smoke smoke the meat make it taste good so you have it a couple of days shoulda brought my didgeridoo see this beautiful it tastes so good almost can't wait guess the the objective is if you think about it so I need to smoke this meat to last me for at least three days so two nights three days it's already there to be honest with you it's no longer in its raw form I've gotten my temps up well above 165 really thin pieces I've got a nice column of stone that's really focusing the heat as well as focusing the smoke as well as storing any lost heat from the rocks cuz they're high thermal vents of materials so even if my temps start to go out on the inside I'll still have some warm rocks that are still producing heat all right folks this is pretty much the unproductive kind of got sidetracked with a few other things that were going on but yeah I got a bunch of this good meat yeah seven hours plenty of fuel wood plenty of smoke and I've got some preserved meats for the next couple days so thanks for tuning in please like subscribe and share and I'll see you the bush you

Channel: Donny Dust’s Paleo Tracks

Views: 96,196

Keywords: how to make beef jerky, hot smoking, how to make bush jerky, make jerky, preserve meats, preserve meats in the wild, how to make homemade jerky, make jerky outside, elk jerky, how to smoke meats, how to preserve meats, store meat over the long term, smoke elk meat, dehydrate meats, how to make jerked meat, primitive skills, bushcraft skills, how to store meat, how to store meat in the woods

Id: BXaWTNG0wic

Length: 13min 52sec (832 seconds)

Published: Wed Oct 09 2019