Preserving 30 Pounds of Alaskan Moose Meat | Smoking Jerky

all right today we are starting the process of making our own moose jerky and we're gonna be smoking it this time around in our smoker here in front of me we have thirty pounds of our moose meat that is just barely thawed out and the reason we have it semi-frozen is it's gonna make it really easy for us to slice thin into slices for jerky the meat here came off of our roadkill moose and most of it is from the hindquarters we got a bunch of big chunks from there so our first step is gonna be unwrapping all of this slicing it up into thin strips and we're gonna be putting it in our five-gallon food-grade bucket and then we're gonna be adding our marinade as soon as we get it in the bucket we're gonna put it down the root cellar we like to let it sit for at least 24 hours so that's what we're gonna do and weather permitting after that we're gonna be firing up the smoker and we're going to be smoking this meat probably gonna take two batches and we're gonna be using alder wood to smoke it so I'm gonna get started cutting up all this meat so you can slice this jerky as thin as you want or as thick as you want we like a kind of a medium cut the thinner it is the less time it's gonna take to smoke but one thing you want to do when you're cutting this meat is you want to make sure to slice it against the grain and that way when the turkeys smoked and it's kind of tougher it's not going to be real tough to chew on it's kind of break apart in your mouth when you go to eat it [Applause] [Music] [Applause] all right we've got our thirty pounds of moose meat all cut up I'm gonna rinse this table off wash my hands and we're gonna get started on our marinade all right when it comes to marinating your jerky you can pretty much do whatever kind of marinade you want to do you can do a soy sauce or a teriyaki bass one we have a bunch of our cowboy candy marinade left over that we're gonna be using today basically what this is is a lot of sugar a little bit of vinegar and it's cooked jalapenos in there so it's got a lot of spice to it and I believe we got a little bit of salt and pepper corns in there so we've got eight jars of that we're going to use we're gonna be using some of the apple cider vinegar the Ariel made we're gonna be using a lot of black pepper I probably have close to a half a cup there we're gonna use some salt and then we had some cumin seeds that I wanted to use in here so first thing I'm gonna do is get all these cowboy candy marinades opened up and pour it on top of our meat also one ingredient that I forgot to mention that's in this cowboy candy is tumeric powder and that's what's in the bottom of all these jars so when I add my apple cider vinegar which is gonna be now I'm just gonna put a little bit in each one of these jars to make sure I get it all out of there and then we're gonna add this all into the marinade I'm gonna add about a quarter cup of salt and then like I said I think we got about a half cup of pepper here I'm gonna add all that and I'm gonna add a couple tablespoons of these cumin seeds and then we're gonna get it all mixed up [Applause] [Applause] all right at this point we are done for the day we are gonna put this down in our root cellar it's about 35 degrees down there right now we'd like to let our meat marinade for at least 24 hours so we're gonna pick back up with you guys when we start to get the smoker fired up and we get some alder wood cut down that we're gonna be using to smoke this with all right it's been 24 hours since we started marinating our meat I got a backup here from down in the root cellar and we're gonna start smoking it we have a really simple smoker we built this last year I'll link the video for it if you guys want to check it out but it's just a few pallets some extra fencing and some old metal roofing and it worked great last year it's our first time using it again this year first thing I'm going to do is I'm just going to get a real hot fire going in there and we're gonna kind of clean off the grill and get it preheated then we're gonna head over to a little alder tree that we need to take down we're gonna skin the bark off that and that's we're gonna be using to actually smoke the moose meat [Applause] [Applause] all right well this gets going I'm gonna grab my cell and we're gonna get that alder tree get down [Music] [Music] [Music] [Music] [Applause] [Music] [Applause] [Applause] [Music] all right so we've got this old er all cut up into small pieces that are gonna fit inside the smoker and as you just saw this tree was live so it is still green and still fresh so what I'm going to do is I'm going to be peeling the bark off of all of these little pieces of alder before I throw them in the smoker so I'm gonna get maybe five or six pieces done and I'm gonna throw them on the smoker and then we're going to load the smoker up with meat and then I'm gonna finish peeling the rest of these and the reason I'm peeling the skin off this bark is I don't know for sure of Alec I who lives up here told me if you're using this stuff fresh or green you want to peel that bark off or else it's gonna give the meat a bad taste so we've we've done it ever since we've moved here so I'm gonna continue to do it alright so that's what we're after a nice piece of alder just like that all right should tell the smoker is ripping we got our little plate on top and that's going to keep liquid from drifting on the fire and also going to help disperse the heat a little bit better we ready to load the smoker up we're hoping for one batch let's see how much of this smoker we can fill okay so how I like to do this is I like to bring it straight out of the brine and stick it right on there or the marinade you want to leave as much of that on the meat as you can whatever is gonna drip off in there will drip off but I don't Pat it dry or anything like that all right we got the drawer on the smoker it's definitely gonna be two batches so it's probably have on there we're gonna let this smoke for quite a while I want to get this nice and dry so I'm gonna be able to put it in vacuum packed bags and it's gonna last for a while so we're gonna let this go until it's completely done and then either late tonight or early tomorrow morning we're gonna fire this thing up again we're gonna smoke the next batch okay so it's 5:30 in the evening it's been exactly an hour and a half since we started the smoker and things are starting to look like they're cooking a little bit in there we're gonna add on about five more big chunks of the alder and we're gonna get the door shut all right guys the jerky has been going for four hours and 45 minutes some of the real thin pieces are starting to be done turned out really good it's got a nice peppery flavor and it's not too sweet and it's just kind of a simple really good moose jerky this is probably gonna end up going for probably another hour and a half to two hours for some of those thicker pieces we're gonna finish this up tonight and then tomorrow we're gonna catch back up with you guys when we start our second batch all right so our first batch of Turkey is done we've got this huge bag it turned out great before we put that in packages I'm gonna get this second batch started and get this smoker going again all right this half of the jerky is done it turned out really good it's got a nice peppery flavor and it's just a pretty simple jerky moose jerky is great it's a pretty much just tastes like beef all we're gonna do to put this away is we're going to use our vacuum sealer we got some bags cut up and then we're going to be putting it down in the root cellar for storage I'm gonna get started sealing these up all right so this meat took about eight hours to smoke and we smoked it temperature-wise in between I think 150 was the lowest we had it and the highest we had it was about 200 degrees so we had another 8 hours going on the smoker for that second batch [Music] alright guys we've got a long night ahead of us as smoking the rest of the meat that's gonna be it for the video today hoped you enjoyed it and we'll see you next time

Channel: Simple Living Alaska

Views: 308,338

Rating: 4.9450288 out of 5

Keywords: off grid living, living in alaska, homestead alaska, cabin life, off grid cabin, daily life off grid, winter in alaska, off grid in alaska, solar system alaska, living in a tiny house, day in the life off grid, harvest moose, moose alaska, road kill moose alaska, self reliant alaska, Smoking jerky, diy smoker, smoking moose, how to smoke meat, preserving meat, pallet smoker, smoking jerky, smoking meat, preserve moose meat, jerky marinade, homemade jerky, smoke jerky

Id: 6s1g62uG5SQ

Length: 12min 49sec (769 seconds)

Published: Fri May 29 2020