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Speaker 1: All right, this is the Medior podcast. We're gonna be

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Speaker 1: talking about smoke, puss, pickled sucker, donkey dick, stuff like

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Speaker 1: that while an array of which I have laid out

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Speaker 1: in front of me. But first of all, talk about

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Speaker 1: a couple of other things. Real quick. We're recording right

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Speaker 1: now to Anchorage, Alaska. We're in Anchorage because I'm I'm

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Speaker 1: passing through Anchorage, UM on the way out to hunt

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Speaker 1: for a musk ox out on none of Back Island

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Speaker 1: out in the Baring Sea. It's funny because on the

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Speaker 1: way here, I was reading this book the writer Peter Matheson,

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Speaker 1: who many people. Many people don't know who Peter Mathewson is.

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Speaker 1: People who do know who Peter Mathison and Is often

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Speaker 1: know him through his book Snow Leopard. But Matheson in

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Speaker 1: the sixties wrote this book about the musk ox on

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Speaker 1: Noneavack Island, and on his way to Noneavack Island in

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Speaker 1: the nine four he passed through Anchorage where I'm sitting

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Speaker 1: right now, and he had this passage I was reading

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Speaker 1: on the airport. I want to read this too. I'm

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Speaker 1: sitting here with a couple of guys from Anchorage, and

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Speaker 1: I want to read in this passage from Anchorage, there's

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Speaker 1: no road westward, and it remains a frontier town despite

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Speaker 1: its efforts at mainstream respectability. It still has pawn shops

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Speaker 1: full of guns, hides and snowshoes, and saloons jammed with

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Speaker 1: Indians and prospectors. No longer gold but oil. Violent death

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Speaker 1: is not an unusually event, and Anchorage and its jail

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Speaker 1: is full of wild young men. The town has a

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Speaker 1: striking location by the sea, on a plateau surrounded by mountains,

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Speaker 1: and despite its recent earthquakes, its prospects are immense. But

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Speaker 1: domesticity is soon to come. Its novelty stores will no

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Speaker 1: longer sell small moose droppings made up as ear rings,

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Speaker 1: and it will be just another provincial town to which

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Speaker 1: zoning came too late. He couldn't have been more. I

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Speaker 1: was like, you think this guy would have passed through

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Speaker 1: Anchors last night, don't you feel that? Oh? Especially the

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Speaker 1: moose drop, the moose drop everything. Yeah, you can still

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Speaker 1: buy those all over town. Was that written in the sixties,

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Speaker 1: that here, here's here, here's here's you sitting here right now?

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Speaker 1: Um My brother Dan Ronella and Brant Mixel, both those

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Speaker 1: guys you might if you happen to watch the show

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Speaker 1: called Media. You might have seen these guys on the show.

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Speaker 1: They're both biologist. Danny works with fish and uh Aquatic Ecosystems.

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Speaker 1: Brandt works with ducks. So they're as involved in wild games. Uh,

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Speaker 1: they're involved in wild game. It's the life of wild

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Speaker 1: game and not just like what happens after it's dead,

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Speaker 1: but things of the nature of keeping wild game around.

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Speaker 1: And Uh, Mike washed Leski, you polish Mike um Austin,

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Speaker 1: Texas and then your honestly tell us, Yanna say say

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Speaker 1: something to Latvian, say pickled pike and Lavian can't do it.

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Speaker 1: He's not fluent. Oh my, my dad listened to the

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Speaker 1: uh Bozeman episode and he was happy that they don't

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Speaker 1: air the Meteor podcast and Labba because he was a

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Speaker 1: little uh, he was a little embarrassed about my Lavian

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Speaker 1: skills when he put me on the spot in the

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Speaker 1: last one. Yeah. Nice, Uh speaks Laban. Where's the special

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Speaker 1: Lavian ring went to Latvian camp has never been to Lavia.

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Speaker 1: We did get a trail camp pick of some that

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Speaker 1: was amazing. Man. Latvia, where Janice's family hails from, has

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Speaker 1: actual wild boars. And I'm telling you, in the US

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Speaker 1: people as talking about like Siberians, you know, like wild boar,

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Speaker 1: wild boars. It's like there's something else going on in Europe.

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Speaker 1: You look at those pigs in Latvia, it's like that's

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Speaker 1: a pure form of like there's a lot of domestic

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Speaker 1: strains that have weaseled their way into US stock because

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Speaker 1: them pigs are not the same deal. They look very

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Speaker 1: fleet footage that picture it's like, I don't know, it

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Speaker 1: must be some sort of a trail camera traffic camp pigs.

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Speaker 1: These pigs are running across the street at night and

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Speaker 1: in Regal Abby in the capital city, and it almost

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Speaker 1: looks like not a single pigs foot is actually on

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Speaker 1: the ground. They're like running and it's just they're so quick,

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Speaker 1: nobody's really touching the ground. There's there's just like, man,

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Speaker 1: they look like wild animal. And in the guide, but

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Speaker 1: there's a picture of a wild pig and I'm like, man,

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Speaker 1: that pig is a wild pig running through the snow,

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Speaker 1: and it won't be an Eurasian pig. It's like the

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Speaker 1: US ones are a little bit different. We're getting away

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Speaker 1: off subject um smoke pus donkey dick. We're a talk

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Speaker 1: about everyone here is is involved in at a hobby

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Speaker 1: level and be on a hobby level, uh, preserving wild game.

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Speaker 1: So I'm talking about canning, drying, freezing, charkoutrie like whatever

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Speaker 1: it takes to carry wild game over. And so I

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Speaker 1: want to have a discussion with a bunch of people

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Speaker 1: who I regard as having levels of expertise about what

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Speaker 1: they like to do with wild game to hold it over.

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Speaker 1: So this is everything excluding fresh consumption. And when I

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Speaker 1: was thinking about this, I thought about the body. I

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Speaker 1: kind of like made some notes to myself and they

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Speaker 1: put all the different forms in alphabetical order. Um, and

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Speaker 1: within that, we're gonna start talking about canning and just

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Speaker 1: what we have here? What do we have? Someone rat

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Speaker 1: a lot, everybody rattle off what they have here. It's canned,

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Speaker 1: Dan's got smoked, Okay, smoke. Octopus? Where is it from?

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Speaker 1: What's up with that? It's it's small, it's a it's

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Speaker 1: an octopus that that that I caught at our the

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Speaker 1: cabin that Steve and I and are some some other

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Speaker 1: sharing Saltry Cove, Southeast Alaska. But it's an octopus that

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Speaker 1: wrote up uh from about two d and fift of

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Speaker 1: water in a shrimp trap in it. Yeah, and it

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Speaker 1: was an octopus that I don't know, maybe you know

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Speaker 1: the tips of its arms. If you kind of spread

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Speaker 1: it out, it might be maybe four ft across. I

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Speaker 1: mean it's a substantial handim hope. But it's fit through

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Speaker 1: you know, the eye and a shrimp pat pot, which

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Speaker 1: is about it's not as big around as a beer can,

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Speaker 1: you know, so that somehow those things just contort their

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Speaker 1: way a little att Yeah, get through there, you know.

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Speaker 1: But yeah, so I pulled it up and and uh,

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Speaker 1: I was with rod letton when when we got it,

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Speaker 1: and he took four arms and I took four arms

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Speaker 1: and back and packed it, brought it back to anchorage

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Speaker 1: and boiled it for a half an hour, smoked it

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Speaker 1: for a few hours, then put it in a jar

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Speaker 1: and process that their pressure cooker. If it wasn't for smoke,

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Speaker 1: doctor Pus, I wouldn't have gotten involved by that place,

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Speaker 1: because like when you took me out to meet Ron

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Speaker 1: and he gave that jar smoked oxopus, the best thing, man,

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Speaker 1: just like so rich and perfect. And then uh, brand,

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Speaker 1: Brand's got everything in the world caned here. Yeah, so

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Speaker 1: all right right on top we got some canned rendered

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Speaker 1: bear lard, which looks like large Oh it looks like Chrisco. Yeah,

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Speaker 1: that's way cooler though, half parint jar of Chrisco. Then

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Speaker 1: we got a can of canned bear meat, which getting

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Speaker 1: the fat off all the little chunks of stew meats

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Speaker 1: practically impossible. So there's also some render, some canned smoked salmon,

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Speaker 1: some goat stock from mountain goat from mountain goat from

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Speaker 1: this fall, and then some donkey dick a k a

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Speaker 1: summer sausage. We're not yet different can, so I'm I'm

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Speaker 1: jumping ahead, so we'll stop on that. What is in

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Speaker 1: the last can is that is um moose ribbed meat

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Speaker 1: off the bone in a jar with barbecue sauce and

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Speaker 1: then and then process and the pressure cooker. So a

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Speaker 1: whole bunch of stuff. But that's the most interesting thing

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Speaker 1: because so many people ditch ribbed meat or just grind

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Speaker 1: it other wrong ground. Lot as you're using it for

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Speaker 1: something great, but like any possible other use you can

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Speaker 1: find for that stuff, So you just like took the

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Speaker 1: rib chunks and you say it's but it's not. It's

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Speaker 1: hit and miss. It's hitting me. And there's a lot

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Speaker 1: of jar to jar variability, like but like from what fat? Yeah,

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Speaker 1: I think it's fat and just the overall amount of meat.

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Speaker 1: And they're compared to connective tissue and stuff. It's like

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Speaker 1: some of them are pretty good and some of them

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Speaker 1: are pretty marginal. You know, it's the whole ring. I'd

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Speaker 1: be curious to see what you guys think. You guys,

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Speaker 1: we should try it, you know, I want to check

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Speaker 1: it out. Now. All the stuff we're looking at, the

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Speaker 1: can stuff we're looking at is canned and glass, um,

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Speaker 1: just like classic bell jars, ball, current ball, her and ball.

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Speaker 1: But you had you should explain it to me because uh,

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Speaker 1: for a while you Danny got into canning game meet

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Speaker 1: and steel cans. The thing I obviously remember. Man, it's

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Speaker 1: so funny is one years ago, back when you're just

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Speaker 1: like so poor, you had sent down a teal you'd

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Speaker 1: stuff to teal inside of steel jar, and Candid and

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Speaker 1: me and Matt carried that teal everywhere for the longest

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Speaker 1: time and we're eventually up hunting on in the Unit

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Speaker 1: six fifty two on the muscle Shell River from Yield.

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Speaker 1: You I remember we had in our backpack the teal,

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Speaker 1: the can teal and a whole bunch of slim fast

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Speaker 1: steel cans. Because Matt had this neighbor in Miles City

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Speaker 1: named West who had died. And when he died, Uh,

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Speaker 1: somehow or another, someone brought over all these cases of

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Speaker 1: slim fast that we're somewhere and where I don't know.

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Speaker 1: I don't know how it was affiliated with West's death.

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Speaker 1: We aim into possession of a buch slim fast. Bring

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Speaker 1: West up for an interesting thing, because you want to

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Speaker 1: talk about meat. West wash before he died and after

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Speaker 1: he died didn't have one of the stumps. His thumb

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Speaker 1: was gone. When he was a kid, they used to

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Speaker 1: hook up. They take the tire off truck and run

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Speaker 1: a belt on the run a belt on the rim,

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Speaker 1: and they would off that belt power a big buzz

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Speaker 1: off to cut wood. In West cut his thumb right

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Speaker 1: off off, I mean like joint everything. Cut his stumb off.

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Speaker 1: And West said his brother took the thumb and threw

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Speaker 1: it into the pig pen and pixes eighth. The thumb

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Speaker 1: never gota reattached. So he had his his slim fast.

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Speaker 1: And that we that Matt inherited all this slim fast,

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Speaker 1: and the we were walking around he couldn't open them.

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Speaker 1: We're walking around drinking slim Fast with this can of

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Speaker 1: teal and a can I remember Pooter was here and

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Speaker 1: a friend of ours food and he was drank about

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Speaker 1: six slim fasts one day. It was comment that if

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Speaker 1: this stuff really works, he's gonna be skinning bones. And

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Speaker 1: no doubt there was the enough dance can of s

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Speaker 1: is canned teal. And we must have been carrying around

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Speaker 1: too much because it was, honestly like a can of bones.

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Speaker 1: It all just fell off. It all like dissolved or

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Speaker 1: something of its like we're trying to make sandwiches of it.

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Speaker 1: You just had like drink was on top and pick

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Speaker 1: the bones out, you know, and it was like Danny's

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Speaker 1: canned bones. Man, look home? Canning me? Is it? It's

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Speaker 1: I mean, you're cooking it hot, and you're cooking it long,

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Speaker 1: and it's when it's pressure cooker, so water gets up

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Speaker 1: to what was it about two twenty in there. Yeah,

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Speaker 1: it's under pressure, so it's way hotter than just like

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Speaker 1: a pot of boiling water. And then you might not

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Speaker 1: processing the stuff, you know, for sometimes an hour or more,

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Speaker 1: and so yeah, you're really cooking the hell out of it.

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Speaker 1: So it's it's hard to gauge. Well, I mean it's

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Speaker 1: hard to avoid. I mean, it's just probably what I'm saying,

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Speaker 1: just don't know, you know. Yeah, Like for like when

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Speaker 1: I go to do one of the things I like

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Speaker 1: to cook is just to do corn meat and a

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Speaker 1: pressure cooker, and you can't look, do you know what

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Speaker 1: I mean, You're just like, I don't know. Sometimes you

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Speaker 1: blast it. Sometimes you open it up it's not ready.

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Speaker 1: Sometimes you open it up and it's like broth. You know,

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Speaker 1: you don't know. But what was with the steel canner?

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Speaker 1: Like you don't use it anymore? You know, I still

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Speaker 1: have it, I just haven't used it in a while,

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Speaker 1: and I keep thinking I'm going to. But it's essentially

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Speaker 1: the same process. It's supposed to be cheaper. What No,

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Speaker 1: it's actually more expensive. And it's yeah, yeah, because you know,

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Speaker 1: when you're when you're working with glass jars, they're reusable.

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Speaker 1: All you need to do is buy in the in

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Speaker 1: the in the the rings that steal down the lids

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Speaker 1: are reusable and the only thing you're buying out out

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Speaker 1: the lids. You know, they're less than a bucket piece.

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Speaker 1: But when you're canning and steel jars you need. You know,

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Speaker 1: you're placing the whole jar the cold can every time,

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Speaker 1: you know when they're they're kind of expensive actually just

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Speaker 1: to buy them love. What's the selling point? Just it's

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Speaker 1: that they're unbreakable. Yeah, so it's nice for you know,

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Speaker 1: going on trips and things not looking glass around for sure. Man. Yeah,

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Speaker 1: you know, we're kids, Like we had our laund room

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Speaker 1: doubled as a canning room. Like it was kind of

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Speaker 1: the air when people were really in the canny, I think, yeah,

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Speaker 1: a little back to the earth. And my mom had

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Speaker 1: all these shelves in the basement and she would can venison,

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Speaker 1: just Cuba venison. Do it so like Cuba venison. Packet

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Speaker 1: into the jar, raw, pour water on it, sometimes water

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Speaker 1: and mustard, sometimes like a thin barbecue sauce, and then

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Speaker 1: vaporizing that can. But it was good man, like eating

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Speaker 1: that stuff. And I started doing that again very recently.

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Speaker 1: And when I did it, I did it just like

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Speaker 1: Mom used to do it, just chunks, So I was

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Speaker 1: in venice. I was was moose, not dear, but just

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Speaker 1: chunks and moose me into jo are and just straight

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Speaker 1: into the straight into the pressure cooker, like just like

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Speaker 1: bonded it and that turned out pretty good. But the

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Speaker 1: other thing I did that I think improved it substantially

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Speaker 1: was just browning it first and then packing it in

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Speaker 1: the jar. But no sauce or anything. Nope, Nope. A

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Speaker 1: little bit of salt, pinch of salt. That's all I

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Speaker 1: put in there. It's water and salt, very little water.

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Speaker 1: You don't even do you put water in? You don't

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Speaker 1: have to, but I do. I do, and not not

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Speaker 1: all the way up, but maybe half three quarters of

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Speaker 1: the way up. That's what's funny about the smoke puss.

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Speaker 1: It's in, it's sealed, but it's just the pieces of

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Speaker 1: puss bounce around there like marble. Yeah, that did you

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Speaker 1: put water in there? I don't. I don't generally pool

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Speaker 1: water in. So that's all the salmon fat in that,

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Speaker 1: But that that um jarred chunked meat, especially the stuff

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Speaker 1: that I browned first. Like if you're in a hurry

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Speaker 1: and you didn't thaw out, you know, meat for dinner,

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Speaker 1: and you just take some of that and you can

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Speaker 1: just shred it, you know, with a fork in a

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Speaker 1: pan and brown it and make cocos out of it

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Speaker 1: or yeah, or just throw it on a sandwich or whatever.

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Speaker 1: It's it's like super fast and it's really good. A

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Speaker 1: little barbecue shaw oh yeah, barbecue. It's basically just like

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Speaker 1: having a leftover pot roast that you can shred instead.

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Speaker 1: It just comes off at a jar on the shelf.

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Speaker 1: That's the last time I can't a bunch of meat.

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Speaker 1: It was for that reason. And that's what I use

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Speaker 1: it for. Is when you screw up and you don't

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Speaker 1: saw something like you don't know, like whatever. You go away,

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Speaker 1: you're like you're doing something your kids or something, and

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Speaker 1: you come home and you're like, man, I didn't throw

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Speaker 1: anything out, and it's so late and everything's screwed up.

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Speaker 1: You're like me, either I have to like go order

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Speaker 1: a pizza now or something I would take that can

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Speaker 1: open up and do it. Yeah, because it's like you

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Speaker 1: just that way, you can stay on it. You can

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Speaker 1: stay on a good you know game kick without without

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Speaker 1: without blowing it off. But the last thing I can

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Speaker 1: not long ago is I just made We did this

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Speaker 1: thing called the mixed boil where we boiled like tongue,

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Speaker 1: all kinds of stuff and the pot in the liquid

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Speaker 1: was so good. I just canned all that. It was

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Speaker 1: salted already very salty, so you can't reduce it down

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Speaker 1: to make like a Demi glass or something, because it'd

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Speaker 1: be like overpoweringly salty. But I jarred that and now

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Speaker 1: that's the soup in a can like you pour us

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Speaker 1: about you don't. You just add anything to it and

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Speaker 1: it's good. You put a carrot in there and it

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Speaker 1: tastes good. Man. You know, I did twelve quarts of

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Speaker 1: that stuff over Thanksgiving and I'm down to two quarts now,

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Speaker 1: so I've done I've eating ten quarts in the last

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Speaker 1: couple of months. You know that. That's something that both

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Speaker 1: Brandon and I've been doing over the last several years. Now.

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Speaker 1: It's it's just bringing a whole bunch of bones and

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Speaker 1: making buns of stock out of him. And what do

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Speaker 1: you guys do when you're doing that, Like what you make?

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Speaker 1: What would you do to make the gold stock? So roast,

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Speaker 1: cut up, quarter a bunch of onions, peppers, carrots, celery,

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Speaker 1: leave the skin on the onions. That's um one of

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Speaker 1: the things I've learned. The skins helped give it that

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Speaker 1: nice dark color. So quarter all the veggies. A lot

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Speaker 1: of recipes, a lot of recipes you'll find will say,

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Speaker 1: you know, kind of do the veggies and the bones together.

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Speaker 1: But I go a little little bit bigger, So I'll

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Speaker 1: go just an entire bacon sheet of veggies. Roast until

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Speaker 1: they're good and brown. Maybe put a little oil on them.

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Speaker 1: Then do ribs, ribs or femurs, radius on the whatever,

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Speaker 1: whatever bones you have handy. Roast those good until they're

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Speaker 1: good and brown. Throw them all in the pot, cover

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Speaker 1: them with water, and then simmer them a real low

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Speaker 1: for as long as you can stand it, like days.

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Speaker 1: I usually can get it done in a day, and

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Speaker 1: then I'll let it cool down overnight because then all

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Speaker 1: that um, that fat will solidify on the surface and

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Speaker 1: it's really easy to pull off. Yeah, if you set

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Speaker 1: it outside, it comes off like a frisbee exactly. Yep.

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Speaker 1: Do you strain yours? I do several times. I use

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Speaker 1: paper towels in a calendar. Yeah. Yeah, I run through

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Speaker 1: wire down, I run over cheese cloth for no reason

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Speaker 1: other than it just looks like static. Yeah. Stock's gotta

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Speaker 1: look good, man. It's got to be clear, like I

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Speaker 1: don't want it to be cloudy, honestly, doesn't. All there's

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Speaker 1: the flavor, the utility, of it doing it. It's like

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Speaker 1: it's just so easy to run, even even like a

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Speaker 1: nylon or something. Run do there to pull it out,

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Speaker 1: you know, um and then definitely get that fat off.

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Speaker 1: But that that fat, like we're early. We're talking about

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Speaker 1: Pooter enough slim past I was saked it. He is

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Speaker 1: such a hard story to tell, but you know what

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Speaker 1: I'm they're talking about. So one night we're out drinking

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Speaker 1: and we're talking about ice fishing at night. We're talking

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Speaker 1: about late night ice fishing, like ice fishing all night.

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Speaker 1: Later that night, Pewter starts telling a story about the

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Speaker 1: way he likes to cook sausages where he will add

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Speaker 1: a bunch of butter to him and then cook them.

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Speaker 1: And then they'll eat sausages and they'll leave them in

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Speaker 1: the boiling liquid and put it in the fridge, so

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Speaker 1: you know, the fat sets up like a white thing.

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Speaker 1: So hours go by after our ice fishing conversation and

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Speaker 1: this comes up and Pewter says, I remember this sentence

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Speaker 1: for the rest my life. Of his sausages. He says,

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Speaker 1: now you want to talk about some late night ice fishing,

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00:19:07,160 --> 00:19:09,320
Speaker 1: all girl, hole through that and see if you can't

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00:19:09,320 --> 00:19:17,359
Speaker 1: pull out one of them longers speaking of trying to

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00:19:17,400 --> 00:19:19,240
Speaker 1: break through the layer of fat to plow out of

346
00:19:19,400 --> 00:19:24,560
Speaker 1: his sausages. All right, doll with pooter, so canning. That's

347
00:19:24,600 --> 00:19:27,320
Speaker 1: like a basic rundown on canning. Now I have like

348
00:19:27,600 --> 00:19:31,560
Speaker 1: shark kutrie written down, but then I got broken down.

349
00:19:33,480 --> 00:19:35,240
Speaker 1: So I want to talk about drying because one of

350
00:19:35,280 --> 00:19:36,880
Speaker 1: the things we have, you guys to check this out

351
00:19:37,359 --> 00:19:40,639
Speaker 1: is I have mood. Where is it that's bra sola

352
00:19:41,200 --> 00:19:43,720
Speaker 1: right there? Try this. I just washed all the mold

353
00:19:43,760 --> 00:19:46,880
Speaker 1: off for you guys. What is it that's off a shoulder?

354
00:19:47,160 --> 00:19:50,679
Speaker 1: So shoulder or what that's moose chunk of moose shoulder brands?

355
00:19:50,720 --> 00:19:55,520
Speaker 1: Moose stuff is good? Really dialed in on this stuff too.

356
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Speaker 1: All this is so you make a cyre like you

357
00:19:58,520 --> 00:20:00,240
Speaker 1: take a piece of meat. This smill is bigger rounds

358
00:20:00,280 --> 00:20:02,760
Speaker 1: a piece of French bread. They're a loaf of French

359
00:20:02,800 --> 00:20:08,440
Speaker 1: bread half as much as long, and packing the cure,

360
00:20:08,600 --> 00:20:10,960
Speaker 1: assisting the cure for a while, and then I put

361
00:20:11,000 --> 00:20:13,960
Speaker 1: it into this thing called ume dry bag, which is

362
00:20:14,000 --> 00:20:16,720
Speaker 1: like normally to make air dried meat you gotta put

363
00:20:16,720 --> 00:20:18,879
Speaker 1: it in cheese cloth and have the perfect temperature and

364
00:20:18,880 --> 00:20:20,639
Speaker 1: ship to hang it up in your you know whatever,

365
00:20:20,720 --> 00:20:24,800
Speaker 1: like a pastry room or something. But the bag, the

366
00:20:25,040 --> 00:20:29,520
Speaker 1: ume bag, some people hate it. I love it because

367
00:20:29,560 --> 00:20:30,879
Speaker 1: you put in your fridge and put it on a

368
00:20:30,960 --> 00:20:34,520
Speaker 1: rack and just cure and are so you can do

369
00:20:34,640 --> 00:20:37,480
Speaker 1: like all kinds of things you can do for pudo

370
00:20:37,880 --> 00:20:40,639
Speaker 1: anything in the bag. It just takes longer. But you

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00:20:40,640 --> 00:20:44,040
Speaker 1: don't need attend to it now. Hank Shaw, he says

372
00:20:45,440 --> 00:20:48,840
Speaker 1: he don't like those bags at all, but he's got

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Speaker 1: higher standards than I have. Is it delicious? Like I'm

374
00:20:51,800 --> 00:20:55,359
Speaker 1: telling you, man, I put that in the salt sugar cure.

375
00:20:56,400 --> 00:20:57,879
Speaker 1: But I put in that bag, and I put it

376
00:20:57,920 --> 00:21:02,160
Speaker 1: in there around Thanksgiving. It's been in there are months,

377
00:21:02,680 --> 00:21:05,840
Speaker 1: and every week I poke it. And when it gets

378
00:21:05,880 --> 00:21:08,840
Speaker 1: to be like like if you make a fist, a

379
00:21:08,920 --> 00:21:12,960
Speaker 1: tight fist and poke the space between your thumb knuckle

380
00:21:13,400 --> 00:21:16,080
Speaker 1: and your pointer finger knuckle. And when it gets to

381
00:21:16,160 --> 00:21:18,560
Speaker 1: feel like firm, like when you're making a tight fist

382
00:21:18,560 --> 00:21:21,000
Speaker 1: and you push that patch of ship right whatever that

383
00:21:21,080 --> 00:21:25,679
Speaker 1: is right there, you're high, I'm telling you, man. And

384
00:21:25,680 --> 00:21:27,679
Speaker 1: then I run it through a slicer. I have a

385
00:21:27,720 --> 00:21:31,680
Speaker 1: Deli slice. Now. Carlson makes it the same way without

386
00:21:31,760 --> 00:21:35,919
Speaker 1: doing the umi bags. This is harder. Let's it go longer.

387
00:21:36,200 --> 00:21:38,560
Speaker 1: I could make that like a brick. It's just like

388
00:21:39,560 --> 00:21:44,760
Speaker 1: just like semi permane. I know, I don't want to

389
00:21:45,119 --> 00:21:46,359
Speaker 1: I don't I know a guy. I don't want to

390
00:21:46,359 --> 00:21:47,879
Speaker 1: know who it is. I know I can tell you

391
00:21:47,880 --> 00:21:49,400
Speaker 1: who it is, but I know a guy who sent

392
00:21:49,520 --> 00:21:54,280
Speaker 1: some of that material off to a lab to find

393
00:21:54,280 --> 00:21:57,240
Speaker 1: out what exactly is it and is it patent protected?

394
00:21:57,400 --> 00:22:00,800
Speaker 1: And they couldn't figure out what the hell was So

395
00:22:00,920 --> 00:22:02,760
Speaker 1: I don't know what it is. It works, man, But

396
00:22:02,840 --> 00:22:07,280
Speaker 1: here's the thing. It's soft because that's the middle. Do

397
00:22:07,280 --> 00:22:09,639
Speaker 1: you know what I'm saying if I waited for the

398
00:22:09,640 --> 00:22:12,360
Speaker 1: middle to be perfect? So anyways, this stuff you never

399
00:22:12,359 --> 00:22:14,760
Speaker 1: cook at the brass Sola. It's like b r E

400
00:22:15,119 --> 00:22:17,359
Speaker 1: s A O l A. You never cook it, so

401
00:22:17,400 --> 00:22:20,160
Speaker 1: you cure it and then you let it dry, then

402
00:22:20,200 --> 00:22:22,399
Speaker 1: you slice it. It's like jerky is never been smoked,

403
00:22:22,440 --> 00:22:25,320
Speaker 1: never been cooking, never been nothing. It's the best thing

404
00:22:25,359 --> 00:22:28,040
Speaker 1: on the planet. Man. It gets a white mold on it.

405
00:22:28,320 --> 00:22:31,880
Speaker 1: Hank Shausa, don't worry about the white mold. I hit

406
00:22:31,920 --> 00:22:34,680
Speaker 1: a hit a Twitter message to the Umai people. They said,

407
00:22:34,680 --> 00:22:37,560
Speaker 1: don't worry about the white mold. Yeah, how thick is

408
00:22:37,600 --> 00:22:40,720
Speaker 1: that mold on that one side? Not like a mill,

409
00:22:43,359 --> 00:22:46,280
Speaker 1: very easy to wash off, But that stuff, man, my

410
00:22:46,400 --> 00:22:48,800
Speaker 1: kids like that junk. Yeah, my kids like that too.

411
00:22:49,359 --> 00:22:53,760
Speaker 1: I love it. That's just like a dried like dried meat.

412
00:22:54,720 --> 00:22:57,040
Speaker 1: I've only tried it once. I just hung a chunk

413
00:22:57,160 --> 00:22:59,960
Speaker 1: like on a hook on a you know, eight piece

414
00:23:00,119 --> 00:23:03,959
Speaker 1: string in the garage at fifty some degrees for months,

415
00:23:04,640 --> 00:23:07,119
Speaker 1: waiting for that same tenderness too. And it was good.

416
00:23:07,200 --> 00:23:10,960
Speaker 1: It had his flavor, but it also had this little

417
00:23:11,000 --> 00:23:14,800
Speaker 1: bit of yeah, a little bit of twang. That was tough.

418
00:23:14,920 --> 00:23:17,120
Speaker 1: This has a tiny bit of twang. Well, don't you

419
00:23:17,160 --> 00:23:21,520
Speaker 1: hang dark breasts up in your shed duck hunt? Yeah?

420
00:23:22,359 --> 00:23:25,400
Speaker 1: Did it never turned out? Oh they're okay. They would dry. Yeah,

421
00:23:25,480 --> 00:23:28,159
Speaker 1: they they were edible. I mean they weren't as good

422
00:23:28,200 --> 00:23:32,480
Speaker 1: as that. That's stuff is good. I think the white

423
00:23:32,520 --> 00:23:34,800
Speaker 1: mold on meat is kind of appetizing too. That might

424
00:23:34,800 --> 00:23:37,720
Speaker 1: sound a little weird, but like a salami, Yeah, slammy

425
00:23:37,800 --> 00:23:40,280
Speaker 1: is just on there. Yeah, I think it's beautiful. A

426
00:23:40,320 --> 00:23:43,800
Speaker 1: buddy mine who's a chef, man, He says, uh, black

427
00:23:43,880 --> 00:23:47,640
Speaker 1: fuzzy mold is the only mold he cares about, Oh,

428
00:23:47,800 --> 00:23:50,560
Speaker 1: the only mold he avoids. He don't like black fuzzy mold.

429
00:23:50,600 --> 00:23:53,040
Speaker 1: He don't give a ship about green mold, white mold.

430
00:23:53,080 --> 00:23:59,040
Speaker 1: Black fuzzy mold is trouble. Ever made sauerkraut, Yeah, not mold.

431
00:23:59,080 --> 00:24:03,000
Speaker 1: You skim off that. Yeah, that stuff gets rank um.

432
00:24:03,480 --> 00:24:06,440
Speaker 1: The best jerky I ever had was definitely in Hawaii

433
00:24:06,600 --> 00:24:11,840
Speaker 1: hunt with the guys on Molokai who just do air

434
00:24:11,960 --> 00:24:15,879
Speaker 1: dry jerky where they tarayaki the jerky, and then they

435
00:24:15,960 --> 00:24:20,919
Speaker 1: got boxes because all the bugs screened in boxes. They

436
00:24:20,920 --> 00:24:22,680
Speaker 1: just set the box out in the sun for days

437
00:24:22,680 --> 00:24:24,800
Speaker 1: and days and days and the screen keeps the bugs out,

438
00:24:24,800 --> 00:24:27,159
Speaker 1: and their jerky is the best thing. Man never heat

439
00:24:27,320 --> 00:24:31,280
Speaker 1: never touches it. You know, this recipe right here is

440
00:24:31,280 --> 00:24:36,439
Speaker 1: out of that's out of Ruleman's book scharkoutri which, in

441
00:24:36,480 --> 00:24:41,160
Speaker 1: my mind the Bible on all things cured and dried meat.

442
00:24:41,200 --> 00:24:43,480
Speaker 1: I mean, it's just like his stuff. It's like there's

443
00:24:43,480 --> 00:24:45,119
Speaker 1: not a ton of stuff in there. It's a pretty

444
00:24:45,119 --> 00:24:47,719
Speaker 1: it's slim. The book is slim. He doesn't give thousands

445
00:24:47,760 --> 00:24:51,520
Speaker 1: of variations everything, but it's like I've had I've never

446
00:24:51,560 --> 00:24:54,400
Speaker 1: had anything out of Ruleman's book not worth and I've

447
00:24:54,400 --> 00:24:56,399
Speaker 1: done it all with wild game, and I was fortunate

448
00:24:56,400 --> 00:24:57,760
Speaker 1: to sit down and talk to him for a long

449
00:24:57,800 --> 00:25:00,960
Speaker 1: time with it, and like you know about doing wild game,

450
00:25:01,040 --> 00:25:02,840
Speaker 1: and he messes a round the wild game a lot,

451
00:25:03,040 --> 00:25:04,840
Speaker 1: and just like he doesn't see any reason why the

452
00:25:04,880 --> 00:25:07,880
Speaker 1: preparations aren't the same. It's weird. Like when you look

453
00:25:07,880 --> 00:25:10,760
Speaker 1: at cookbooks. I remember that like probably the number one

454
00:25:10,800 --> 00:25:12,639
Speaker 1: selling wild game book of all times, that L L.

455
00:25:12,720 --> 00:25:17,120
Speaker 1: Bean cookbook. Yeah, and it's like, here's an antelope recipe,

456
00:25:17,520 --> 00:25:20,399
Speaker 1: here's a moose recipe. So we always get messages from

457
00:25:20,400 --> 00:25:23,439
Speaker 1: people being like, do you have any moose recipes? I'm like,

458
00:25:23,680 --> 00:25:27,000
Speaker 1: I don't. Like that doesn't mean anything to me. It's

459
00:25:27,040 --> 00:25:30,560
Speaker 1: like the recipe should follow the word you cut the chunk,

460
00:25:30,960 --> 00:25:34,359
Speaker 1: what chunk of the animal. It is like there's shank

461
00:25:34,400 --> 00:25:41,000
Speaker 1: there should be shank recipes, backstrap recipesat recipes. It's like

462
00:25:41,040 --> 00:25:43,919
Speaker 1: there's those such thing as a moose recipe, you know.

463
00:25:45,080 --> 00:25:48,800
Speaker 1: But uh, that's the only thing that I find. The

464
00:25:48,840 --> 00:25:51,480
Speaker 1: point I was gonna raise about that is I don't

465
00:25:51,520 --> 00:25:54,560
Speaker 1: spend a lot of time message. I don't spend a

466
00:25:54,560 --> 00:25:56,800
Speaker 1: lot of time even looking at wild game cookbooks. I

467
00:25:56,840 --> 00:25:59,520
Speaker 1: just look at cookbooks of people who do stuff I like,

468
00:25:59,760 --> 00:26:02,679
Speaker 1: and just over time, you gotta get a sense of

469
00:26:02,720 --> 00:26:05,919
Speaker 1: what you can pull off or not with game, you know.

470
00:26:06,600 --> 00:26:08,920
Speaker 1: So I will say though about that ll being cookbook

471
00:26:09,000 --> 00:26:11,480
Speaker 1: like he does have it broken out by all the

472
00:26:11,480 --> 00:26:17,000
Speaker 1: different species antelope, Assie, Well, what about the raccoon recipes

473
00:26:17,000 --> 00:26:21,240
Speaker 1: and the muskrat recipes and the beaver recipes? Like would

474
00:26:21,280 --> 00:26:25,280
Speaker 1: you do move right there? No, No, that's not what

475
00:26:25,359 --> 00:26:33,120
Speaker 1: I say. I say, hoof the game? Hoof the game? Now, yeah,

476
00:26:33,600 --> 00:26:37,200
Speaker 1: don't in the guide book, which is not a cookbook,

477
00:26:37,560 --> 00:26:41,120
Speaker 1: but in the cooking section of the forthcoming guide book

478
00:26:41,280 --> 00:26:44,120
Speaker 1: that we've been working on for years now, we treat

479
00:26:44,200 --> 00:26:46,919
Speaker 1: it as hoof the game. That's a good way to

480
00:26:46,920 --> 00:26:49,520
Speaker 1: do it. Yeah, hoo of the game. And then you

481
00:26:49,640 --> 00:26:55,880
Speaker 1: got Claude game, which is a narrow Yeah, Bear like Bear,

482
00:26:55,920 --> 00:26:57,840
Speaker 1: I do something Bear. I would not do anything else.

483
00:26:58,440 --> 00:27:04,800
Speaker 1: You know, I don't need bear steaks, you know. Um,

484
00:27:04,840 --> 00:27:06,600
Speaker 1: what do you guys? What's your main jerky? Like? Do

485
00:27:06,640 --> 00:27:10,440
Speaker 1: you have you guys do jerky? Yeah? Remember Dar growing

486
00:27:10,520 --> 00:27:13,280
Speaker 1: up like not growing up later late Dar like Dad's

487
00:27:13,760 --> 00:27:18,480
Speaker 1: fishing buddy. Dar. He was he was scoffing at the

488
00:27:18,520 --> 00:27:20,639
Speaker 1: idea of megan jerky. That's probably the last time we

489
00:27:20,560 --> 00:27:23,480
Speaker 1: were hunted with him. Oh when we were on the slope. No,

490
00:27:23,480 --> 00:27:25,560
Speaker 1: no, no no, no, we were hunting rabbits. I remember because

491
00:27:25,640 --> 00:27:29,040
Speaker 1: like my old girlfriend finally took a rap, Like, how

492
00:27:29,359 --> 00:27:32,600
Speaker 1: what percentage of rabbits are squeal when you shoot him?

493
00:27:32,800 --> 00:27:36,639
Speaker 1: Like one? Yeah, okay, I finally get my girlfriend a

494
00:27:36,720 --> 00:27:43,160
Speaker 1: rabbit hunting first rap? We shoot you? Oh my god.

495
00:27:43,359 --> 00:27:47,119
Speaker 1: On that trip, which is a long time ago, Dar said,

496
00:27:47,640 --> 00:27:55,320
Speaker 1: I just see everybody else's jerky, dear meat when everybody

497
00:27:55,320 --> 00:27:58,280
Speaker 1: else brings it into work for him, You guys do jerky,

498
00:27:58,320 --> 00:28:02,720
Speaker 1: Like what do you do? You know? The only the

499
00:28:02,760 --> 00:28:05,120
Speaker 1: only real insight I have my jerky is I really

500
00:28:05,160 --> 00:28:08,280
Speaker 1: like it cut with the grain. I think I disagree

501
00:28:08,280 --> 00:28:10,760
Speaker 1: completely with that. I think it's I think it tastes

502
00:28:10,800 --> 00:28:12,600
Speaker 1: kind of mushy if you cut it across. I don't

503
00:28:12,640 --> 00:28:19,080
Speaker 1: like cross grain jerkin cross cross grain out. No, it's

504
00:28:19,200 --> 00:28:21,600
Speaker 1: actually got moisture in it. I like to cut it thicker, though,

505
00:28:21,920 --> 00:28:26,640
Speaker 1: Like I like it to be more like um like that,

506
00:28:26,920 --> 00:28:29,600
Speaker 1: like it's not technically called jerky. If you were to

507
00:28:29,600 --> 00:28:32,439
Speaker 1: buy it in a gas station it's like a steak

508
00:28:32,480 --> 00:28:36,359
Speaker 1: cut that's jerky, you know what I'm talking about. I

509
00:28:36,400 --> 00:28:38,040
Speaker 1: like to make it more like that, where it's more

510
00:28:38,120 --> 00:28:40,239
Speaker 1: like you're biting into a dry piece of steak as

511
00:28:40,240 --> 00:28:44,200
Speaker 1: opposed to a dry piece of cardboard that doesn't taste good.

512
00:28:46,080 --> 00:28:47,560
Speaker 1: I wouldn't even be able to tell if it's done

513
00:28:47,600 --> 00:28:52,760
Speaker 1: your way, because when I'm making jerky, my test is

514
00:28:52,840 --> 00:28:57,720
Speaker 1: when I can when I bend it, does it not snap?

515
00:28:57,920 --> 00:29:03,000
Speaker 1: And does it reveal white fibrous lines? That's just so overdone? Man,

516
00:29:04,400 --> 00:29:07,000
Speaker 1: like I like to do my talking about I know

517
00:29:07,040 --> 00:29:09,280
Speaker 1: exactly talking about That's what I like. I see that,

518
00:29:09,320 --> 00:29:13,800
Speaker 1: and I not even dog. I like to have my

519
00:29:13,920 --> 00:29:16,240
Speaker 1: jerky done as much as if you're doing like say,

520
00:29:16,240 --> 00:29:20,920
Speaker 1: smoked salmon, you know, like more like the dumbness as

521
00:29:20,960 --> 00:29:22,760
Speaker 1: if you threw a steak on the grill and cooked

522
00:29:22,760 --> 00:29:27,240
Speaker 1: it drying cered. I got you. Yeah, I'm ashamed to

523
00:29:27,280 --> 00:29:30,440
Speaker 1: say this, like I wish it wasn't true, But in

524
00:29:30,520 --> 00:29:33,760
Speaker 1: my mind not that I have any problem with this company.

525
00:29:34,160 --> 00:29:35,760
Speaker 1: I I can't think of the name of the company,

526
00:29:35,800 --> 00:29:37,880
Speaker 1: but in my mind, the best jerky that I make

527
00:29:38,040 --> 00:29:39,640
Speaker 1: is when I buy the like when you see those

528
00:29:39,720 --> 00:29:44,640
Speaker 1: kids with the kere and the seasoning. Like I have

529
00:29:44,840 --> 00:29:47,440
Speaker 1: done many many and I have experiment with them back

530
00:29:47,440 --> 00:29:52,200
Speaker 1: and forth. But like, just for a reliable crowd pleaser,

531
00:29:52,480 --> 00:29:55,520
Speaker 1: jerky that you're four year old is gonna like those

532
00:29:55,560 --> 00:29:58,800
Speaker 1: little kids, kid, Yeah they are. It's just good man,

533
00:29:58,920 --> 00:30:08,000
Speaker 1: you know, key ingredient man. And listen, I say this

534
00:30:08,040 --> 00:30:11,440
Speaker 1: with shame, like I'm like a guy. Like I'm like

535
00:30:11,440 --> 00:30:12,920
Speaker 1: like a guy who's admitting to you know what I I mean?

536
00:30:13,000 --> 00:30:14,440
Speaker 1: I say it was shame. I'm not proud of it.

537
00:30:14,520 --> 00:30:18,920
Speaker 1: I'm saying it's like if someone said, uh, make jerky

538
00:30:18,960 --> 00:30:20,640
Speaker 1: to please the masses, I would do that kind of

539
00:30:20,720 --> 00:30:25,040
Speaker 1: jerky because there's something in there that changes the meat,

540
00:30:25,120 --> 00:30:27,360
Speaker 1: you know what I mean? Like, you can't go and

541
00:30:27,440 --> 00:30:34,440
Speaker 1: make gas station jerky. I can try what like, But

542
00:30:34,480 --> 00:30:36,240
Speaker 1: a friend of mine point out, you can't make a dorito?

543
00:30:38,200 --> 00:30:39,840
Speaker 1: Do you know what I mean? People say, like, what's

544
00:30:39,840 --> 00:30:41,400
Speaker 1: the weirdest thing you ever? Hey? I always like cool

545
00:30:41,480 --> 00:30:44,200
Speaker 1: ranched treetos. You're gonna try to make me a cool

546
00:30:44,280 --> 00:30:46,800
Speaker 1: ramched treto in your house. I don't care how much

547
00:30:46,800 --> 00:30:49,560
Speaker 1: shopping you do. You will never make a cool ranch trito.

548
00:30:49,880 --> 00:30:55,360
Speaker 1: That is science and gas station jerky is not Actually

549
00:30:56,720 --> 00:30:59,120
Speaker 1: it might be people meet. I don't know what it is, man,

550
00:30:59,520 --> 00:31:02,560
Speaker 1: het what you're saying, there's a difference between. I mean

551
00:31:02,880 --> 00:31:05,280
Speaker 1: what we kind of try to do all of our

552
00:31:05,360 --> 00:31:08,720
Speaker 1: what we're talking about is processed meat, but we're still

553
00:31:08,720 --> 00:31:12,600
Speaker 1: trying to somewhat stay away from the overly process And

554
00:31:12,640 --> 00:31:17,440
Speaker 1: i'd say, as a general goal of eating game pretty

555
00:31:17,520 --> 00:31:20,000
Speaker 1: much every day, what I try to stay away from

556
00:31:20,000 --> 00:31:22,840
Speaker 1: me is the overly processed food. While I still process.

557
00:31:22,960 --> 00:31:25,520
Speaker 1: We're talking about cooking our cannon, our meat at two

558
00:31:26,120 --> 00:31:28,920
Speaker 1: five degrees for an hour. I mean, it's process, but

559
00:31:29,840 --> 00:31:33,040
Speaker 1: trying to quote unquote keep it here. And so yeah,

560
00:31:33,200 --> 00:31:35,640
Speaker 1: trying to do something that's as processed as a dorito.

561
00:31:36,280 --> 00:31:37,800
Speaker 1: You're not gonna do it. But do you want to

562
00:31:37,840 --> 00:31:42,280
Speaker 1: do that? Now? Do you? Uh? Do you do? Or

563
00:31:42,320 --> 00:31:47,760
Speaker 1: do you not? Do pink salt on recipes? I rock

564
00:31:47,840 --> 00:31:50,920
Speaker 1: koash your salt, man, So you don't do pink salt

565
00:31:51,000 --> 00:31:53,840
Speaker 1: number one, pink salt number two on like cured hams

566
00:31:53,840 --> 00:31:57,080
Speaker 1: and stuff like that. No, I don't. I don't go

567
00:31:57,160 --> 00:32:01,760
Speaker 1: with nitrates either, in like my summer's soffice. Yeah, night ones,

568
00:32:01,800 --> 00:32:03,600
Speaker 1: a night trite ones, a night trade I don't know

569
00:32:03,600 --> 00:32:06,760
Speaker 1: if it's one or two. I just there's no empirical

570
00:32:08,480 --> 00:32:11,320
Speaker 1: evidence to suggests that you shouldn't. I do, but I

571
00:32:11,360 --> 00:32:14,080
Speaker 1: always feel like worried about it, But then you can't

572
00:32:14,120 --> 00:32:17,120
Speaker 1: find any real reason to be worried about. Yeah. I

573
00:32:17,120 --> 00:32:18,800
Speaker 1: haven't looked into the science on it, but you always

574
00:32:18,800 --> 00:32:20,440
Speaker 1: here it's bad for kids. They used to give it

575
00:32:20,480 --> 00:32:24,960
Speaker 1: to inmates to keep their libido down. Salt Peter. Oh,

576
00:32:25,000 --> 00:32:29,000
Speaker 1: that's straight salt Peter petered out. They would give him

577
00:32:29,000 --> 00:32:33,200
Speaker 1: salt Peter to keep them from sodomizing each other. Have

578
00:32:33,360 --> 00:32:36,440
Speaker 1: heard that. You have heard that. I don't know if

579
00:32:36,440 --> 00:32:38,959
Speaker 1: it worked or not. You heard that, Mike Mike's knowingly

580
00:32:39,000 --> 00:32:42,320
Speaker 1: shaker said, Mike's is that what you had in jail.

581
00:32:44,920 --> 00:32:48,280
Speaker 1: We're gonna take a quick break to service. Our sponsors

582
00:32:48,400 --> 00:32:52,240
Speaker 1: will be right back. Pink salt one. So if you

583
00:32:52,240 --> 00:32:54,239
Speaker 1: don't know what we're talking about. When you're looking at

584
00:32:54,280 --> 00:32:59,280
Speaker 1: recipes for any kind of and he kind of cured

585
00:32:59,320 --> 00:33:02,920
Speaker 1: meat that it's striving, stored some sort of like shelf

586
00:33:03,000 --> 00:33:08,280
Speaker 1: stable attributes like hams and stuff, you'll often see where

587
00:33:08,280 --> 00:33:13,560
Speaker 1: people want prog powder, which is pink salt one or

588
00:33:13,560 --> 00:33:16,680
Speaker 1: pink salt one or what other names you ever see

589
00:33:16,680 --> 00:33:19,560
Speaker 1: it as. It's about a prog powder and pink salt.

590
00:33:20,480 --> 00:33:23,560
Speaker 1: One is a nitrate, one is a nitrite. And the

591
00:33:23,600 --> 00:33:25,320
Speaker 1: difference between the two, I could look it up right now,

592
00:33:25,320 --> 00:33:29,880
Speaker 1: someone can look it up. One is that umast like

593
00:33:30,000 --> 00:33:34,080
Speaker 1: one tends to last longer. Yeah, I don't. I don't

594
00:33:34,080 --> 00:33:37,320
Speaker 1: know the difference. Anyways, most stuff has pink salt one

595
00:33:37,320 --> 00:33:39,280
Speaker 1: in it. I use it. A lot of people have

596
00:33:39,320 --> 00:33:41,360
Speaker 1: an idea that you shouldn't be dicking around with it,

597
00:33:41,720 --> 00:33:43,320
Speaker 1: and some people say the only thing you get out

598
00:33:43,360 --> 00:33:46,000
Speaker 1: of it. Anyways, it does make It makes stuff vibrant red.

599
00:33:46,360 --> 00:33:48,640
Speaker 1: So when you eat like an old red like you know,

600
00:33:48,880 --> 00:33:51,640
Speaker 1: at least some call hot dogs like reds or red

601
00:33:51,680 --> 00:33:53,960
Speaker 1: hot or or something like that because they had a

602
00:33:54,080 --> 00:33:57,960
Speaker 1: super vibrant red to them that comes from that pink salt.

603
00:33:58,600 --> 00:34:01,680
Speaker 1: When you do corned meat, you put the pink salt

604
00:34:01,680 --> 00:34:03,960
Speaker 1: in there, and it really makes because if you make

605
00:34:04,000 --> 00:34:07,160
Speaker 1: like core meat for St. Patty's Day, it'll always get

606
00:34:07,200 --> 00:34:10,200
Speaker 1: this sort of grayishness as you get in the keyre

607
00:34:10,280 --> 00:34:13,480
Speaker 1: doesn't penetrate, you know, and it gets gray in the middle.

608
00:34:13,880 --> 00:34:15,680
Speaker 1: You do like you put pink salt in there, and

609
00:34:15,760 --> 00:34:22,120
Speaker 1: that some bitches pink, you know, all pink inside Morton's

610
00:34:22,160 --> 00:34:24,640
Speaker 1: tender quick. I mean that that's what I used. It's

611
00:34:24,680 --> 00:34:27,880
Speaker 1: loaded with it. Yeah, yeah, it's just like basically salt

612
00:34:27,920 --> 00:34:32,400
Speaker 1: with nitrates added to it. I think, yeah, sugar and yeah, salt, sugar,

613
00:34:32,480 --> 00:34:34,560
Speaker 1: ton of sugar. And you're saying the only thing it

614
00:34:34,680 --> 00:34:38,359
Speaker 1: does technically is the color, but the purpose of it

615
00:34:38,440 --> 00:34:41,000
Speaker 1: is that it's a preservative. It does color, but it

616
00:34:41,080 --> 00:34:43,879
Speaker 1: also has it functions as a preservative. So that's where

617
00:34:43,920 --> 00:34:46,520
Speaker 1: the potential health concerns come in because you're basically pickling

618
00:34:46,560 --> 00:34:49,839
Speaker 1: your stomach. Yeah, or I don't even know. I've never

619
00:34:49,880 --> 00:34:53,040
Speaker 1: read like, I've never read a compelling thing about it.

620
00:34:53,080 --> 00:34:56,360
Speaker 1: But it's just like some stuff is. So when it

621
00:34:56,360 --> 00:34:58,839
Speaker 1: comes to this issue like not eating things or eating things,

622
00:35:02,120 --> 00:35:05,280
Speaker 1: I I I tend to think we're not done making

623
00:35:05,280 --> 00:35:09,560
Speaker 1: colossal mistakes, right, Like we laughed, like can you believe

624
00:35:09,640 --> 00:35:14,200
Speaker 1: people used to you know whatever, Like people used to

625
00:35:14,239 --> 00:35:17,080
Speaker 1: be out playing and maybe spraying DDT on them. I mean,

626
00:35:17,080 --> 00:35:22,040
Speaker 1: it wasn't that long ago. That joke. Isn't done being funny.

627
00:35:22,480 --> 00:35:26,359
Speaker 1: Our kids will say, can you believe about something we're doing?

628
00:35:26,640 --> 00:35:31,239
Speaker 1: Right now, and yeah is it? Might it be. It's

629
00:35:31,280 --> 00:35:34,640
Speaker 1: not gonna be drinking water. It's gonna be like something

630
00:35:34,680 --> 00:35:39,319
Speaker 1: like that. Oh yeah, treated drop so yeah, I treated drink. Yeah,

631
00:35:39,320 --> 00:35:41,200
Speaker 1: it could be the tree of drinking water and making that.

632
00:35:41,360 --> 00:35:43,759
Speaker 1: It's not gonna be that. Their baff with that. We

633
00:35:43,840 --> 00:35:47,600
Speaker 1: used to just eat deer meat. They'll be baff with that.

634
00:35:47,640 --> 00:35:52,600
Speaker 1: We used to put pig salt on that ship. Um,

635
00:35:52,960 --> 00:35:56,600
Speaker 1: I don't move down the line freezing. I got a

636
00:35:56,640 --> 00:36:04,000
Speaker 1: million things to say about this. I believe for red meat,

637
00:36:06,920 --> 00:36:11,279
Speaker 1: hoof the game meat, the best thing to do is

638
00:36:11,320 --> 00:36:14,560
Speaker 1: to wrap it very tightly in plastic wrap suran rap

639
00:36:14,840 --> 00:36:16,640
Speaker 1: I do, Okay, I don't. I'm not saying sran rap.

640
00:36:16,640 --> 00:36:19,560
Speaker 1: You know what I mean, like Suran style plastic wrap,

641
00:36:20,239 --> 00:36:25,320
Speaker 1: cling wrap, Wrap it very tight and cling wrap the

642
00:36:25,400 --> 00:36:29,960
Speaker 1: goods of other cheap stuff. Buy it on h by

643
00:36:30,000 --> 00:36:33,080
Speaker 1: the big gas rolls on Amazon, because it's just they

644
00:36:33,160 --> 00:36:37,319
Speaker 1: never end like the foot rolls. Um. It seems like

645
00:36:37,320 --> 00:36:39,480
Speaker 1: you're taking in the shorts, but then you realize that

646
00:36:39,520 --> 00:36:41,839
Speaker 1: three years later you stuff the same role of sran wrap,

647
00:36:42,960 --> 00:36:46,520
Speaker 1: and I do a layer of wax freezer paper wax

648
00:36:46,520 --> 00:36:50,760
Speaker 1: side in very tight and I'm telling you can eat

649
00:36:50,880 --> 00:36:54,080
Speaker 1: meat done that way if you trim all the fat

650
00:36:54,160 --> 00:36:58,120
Speaker 1: off it, the tallow off it for years later. Absolutely

651
00:36:58,480 --> 00:37:05,160
Speaker 1: it gets better. It peaks at about one year. Danny

652
00:37:05,280 --> 00:37:08,920
Speaker 1: doesn't like people like A like people age meat. What

653
00:37:08,960 --> 00:37:11,840
Speaker 1: we should talk about aging meat. That's we we have

654
00:37:11,960 --> 00:37:13,520
Speaker 1: to we have to back up in time because we're

655
00:37:13,560 --> 00:37:15,000
Speaker 1: on the f and we need to go back to A.

656
00:37:15,160 --> 00:37:18,160
Speaker 1: But we should really talk about aging. But Danny, when

657
00:37:18,160 --> 00:37:21,160
Speaker 1: you kill talk about your theory on moose, like when

658
00:37:21,239 --> 00:37:23,960
Speaker 1: you kill it, when you eat it? Oh yeah, I

659
00:37:23,719 --> 00:37:28,279
Speaker 1: I it's like seasoning firewood. Man, I put it the

660
00:37:28,320 --> 00:37:30,920
Speaker 1: freezer and forget about it for you know, untill next

661
00:37:31,160 --> 00:37:35,640
Speaker 1: till next fall. I mean if I can um because

662
00:37:35,680 --> 00:37:37,960
Speaker 1: it's pretty tough when you go when it goes into

663
00:37:37,960 --> 00:37:42,680
Speaker 1: the freezer. Hunting season in Alaska is in August September

664
00:37:42,800 --> 00:37:45,520
Speaker 1: for moose. That's the funny thing about Alaska's like you

665
00:37:45,560 --> 00:37:48,399
Speaker 1: guys are doing all your stuff in septempt. Yeah, it's

666
00:37:48,400 --> 00:37:51,160
Speaker 1: basically summertime and then hunting season ends when fall comes.

667
00:37:51,160 --> 00:37:52,680
Speaker 1: And there were people down in the Lower Fort thea

668
00:37:52,719 --> 00:37:54,799
Speaker 1: are getting all fired up for like November, gun Dear,

669
00:37:55,000 --> 00:37:58,319
Speaker 1: it's like full on balls out winner. That's like going

670
00:37:58,360 --> 00:38:01,719
Speaker 1: on getting out the ice fishing gearing skis. So you

671
00:38:01,760 --> 00:38:03,839
Speaker 1: get home from moose hunt and then you've got you know,

672
00:38:04,120 --> 00:38:07,239
Speaker 1: hundreds and hundreds of pounds of meat. But it's you know,

673
00:38:07,400 --> 00:38:10,360
Speaker 1: in town it might be sixty degrees in the daytime,

674
00:38:10,400 --> 00:38:13,799
Speaker 1: so you can't hang it. Flies everywhere, so you know,

675
00:38:14,000 --> 00:38:15,759
Speaker 1: you're just in. It's the race to get the thing

676
00:38:15,800 --> 00:38:17,840
Speaker 1: in the freezer. You can't age it, you can't you know,

677
00:38:17,920 --> 00:38:19,719
Speaker 1: hang it at all. When I think of angers, I

678
00:38:19,719 --> 00:38:25,400
Speaker 1: think of picking blow fly large. Yeah it's bad. And

679
00:38:25,440 --> 00:38:30,280
Speaker 1: so you know, depending on the moose. Man Like sometimes

680
00:38:30,320 --> 00:38:32,600
Speaker 1: if you just were to cut a steak off hind

681
00:38:32,640 --> 00:38:35,040
Speaker 1: quarter that you just brought home from the mountains, I

682
00:38:35,080 --> 00:38:38,520
Speaker 1: mean it's so tough that it's I mean it's almost inedible.

683
00:38:39,280 --> 00:38:41,839
Speaker 1: But yeah, metallic too, you know. You know, I don't

684
00:38:41,840 --> 00:38:46,520
Speaker 1: know if the flav rice that that that irony like that,

685
00:38:46,520 --> 00:38:49,319
Speaker 1: that that gets tempered in time. I feel now I'm

686
00:38:49,360 --> 00:38:51,919
Speaker 1: not I'm not I'm not sensitive to that. But Steve,

687
00:38:51,960 --> 00:38:54,160
Speaker 1: I've told you about this, but two years ago, man

688
00:38:54,239 --> 00:38:58,360
Speaker 1: Carlson and I didn't experiment. We were we shot those moose,

689
00:38:58,600 --> 00:39:01,880
Speaker 1: A couple of moose and it was the same thing

690
00:39:01,920 --> 00:39:05,440
Speaker 1: as Dan was describing time crunch hot out had to

691
00:39:05,520 --> 00:39:09,560
Speaker 1: just process right away. So of the two moves, we

692
00:39:09,640 --> 00:39:12,800
Speaker 1: put seven quarters backstraps everything in the freezer. Then we

693
00:39:12,880 --> 00:39:15,880
Speaker 1: kept one quarter and we aged it. Matt kept on

694
00:39:15,920 --> 00:39:21,000
Speaker 1: it for a week and butchered it, labeled it completely separately.

695
00:39:22,239 --> 00:39:24,960
Speaker 1: I will say that that aged me. For the first

696
00:39:25,000 --> 00:39:28,920
Speaker 1: two three months, it was better. But after three months

697
00:39:29,080 --> 00:39:32,520
Speaker 1: of the stuff that didn't age, I prefer that for

698
00:39:32,560 --> 00:39:35,920
Speaker 1: the next year the stuff that was aged. Once you

699
00:39:36,000 --> 00:39:38,960
Speaker 1: got out a year after it had been frozen, it

700
00:39:39,000 --> 00:39:42,040
Speaker 1: was actually it had a little bit stronger taste and

701
00:39:42,080 --> 00:39:45,759
Speaker 1: it was drier, But immediately the first couple of months

702
00:39:45,760 --> 00:39:49,239
Speaker 1: it was definitely better. There's so much we are now

703
00:39:49,280 --> 00:39:51,160
Speaker 1: talking about aging. I'm gonna get back to the freezing.

704
00:39:51,160 --> 00:39:54,360
Speaker 1: But I gotta tell two aging anecdotes to say that

705
00:39:54,400 --> 00:39:57,719
Speaker 1: I don't know the answer to this. Years ago, when

706
00:39:57,760 --> 00:40:01,480
Speaker 1: I was in graduate school, my roommate sh a calf elk.

707
00:40:02,640 --> 00:40:05,160
Speaker 1: What his rifle, So it's already a calf elk, right,

708
00:40:05,280 --> 00:40:07,200
Speaker 1: it was like late It's like February, so it's kind

709
00:40:07,200 --> 00:40:10,200
Speaker 1: of beyond calf elkins. Shout a calf elk with his rifle,

710
00:40:10,800 --> 00:40:15,480
Speaker 1: and we hung that thing in my garage. And the

711
00:40:15,480 --> 00:40:19,200
Speaker 1: weather Missouri is just perfect where we never frozed any

712
00:40:19,200 --> 00:40:21,680
Speaker 1: of that thing. We hung in the garage was like

713
00:40:21,800 --> 00:40:24,919
Speaker 1: twenty degrees at night up into the low thirties during

714
00:40:24,920 --> 00:40:28,120
Speaker 1: the daytime. And we hung it and hung it, and

715
00:40:28,160 --> 00:40:30,600
Speaker 1: it got to be where I'm not kidding you, you

716
00:40:30,640 --> 00:40:35,360
Speaker 1: could shove your thumb into that elk. Best thing I

717
00:40:35,400 --> 00:40:38,560
Speaker 1: ever had. It was so good. We ate the off,

718
00:40:39,040 --> 00:40:41,839
Speaker 1: skinned off and get it ryand on it. You cut

719
00:40:41,880 --> 00:40:44,400
Speaker 1: that rand away. We cut a leg off, get some

720
00:40:44,440 --> 00:40:46,680
Speaker 1: meat off the leg, laid the leg laying on a

721
00:40:46,719 --> 00:40:48,520
Speaker 1: tool cabinet or whatever, you know what I mean like,

722
00:40:49,120 --> 00:40:51,439
Speaker 1: and it just got better and better and better. Now

723
00:40:51,560 --> 00:40:53,960
Speaker 1: I always butcher my own stuff. But a couple of

724
00:40:54,000 --> 00:40:57,200
Speaker 1: years ago we did an elk hunt in Kentucky, and

725
00:40:58,040 --> 00:41:01,560
Speaker 1: due to heat issues and other apple considerations, I had

726
00:41:01,920 --> 00:41:05,279
Speaker 1: did something I haven't done it forever. Brought the meat,

727
00:41:05,320 --> 00:41:07,680
Speaker 1: brought the whole elk bowl. Elk not old, but how

728
00:41:07,719 --> 00:41:13,839
Speaker 1: old do you think that bull was? Johnny? Yeah, brought

729
00:41:13,880 --> 00:41:16,560
Speaker 1: him down, new guy, and he hung the elk for

730
00:41:16,640 --> 00:41:22,839
Speaker 1: ten days in controlled circumstances, And I felt like that

731
00:41:22,920 --> 00:41:26,440
Speaker 1: elk hang in ten days, wasn't it still needed to

732
00:41:26,480 --> 00:41:29,399
Speaker 1: go in the freezer for a long time. I don't

733
00:41:29,440 --> 00:41:31,000
Speaker 1: know what the answer is. I mean, I don't think

734
00:41:31,000 --> 00:41:33,239
Speaker 1: you're hurting anything by agent, but there's just like I

735
00:41:33,280 --> 00:41:36,520
Speaker 1: think it's it's so variable by the animal, by all

736
00:41:36,600 --> 00:41:40,239
Speaker 1: kinds of climatic conditions. Probably I don't really know, but

737
00:41:40,280 --> 00:41:43,640
Speaker 1: I know this. You don't pull You cannot pull a

738
00:41:43,680 --> 00:41:45,279
Speaker 1: piece of meat audio for you just been in a

739
00:41:45,400 --> 00:41:50,840
Speaker 1: year and tell me it's tough. It doesn't happen, you know.

740
00:41:51,440 --> 00:41:54,719
Speaker 1: We went to when Eric Kern, a friend of ours.

741
00:41:54,840 --> 00:41:57,839
Speaker 1: Eric Kern friend of ours back home and we had

742
00:41:58,120 --> 00:42:00,319
Speaker 1: kept in touch with because he lives in Montana. He

743
00:42:00,400 --> 00:42:07,520
Speaker 1: got married and he was married a gal whose neighbor

744
00:42:07,920 --> 00:42:11,919
Speaker 1: was out of town the weekend they got married, and

745
00:42:12,040 --> 00:42:15,560
Speaker 1: the guy, out of the goodness of his heart, says, well,

746
00:42:15,640 --> 00:42:18,120
Speaker 1: why don't you allow some wedding guests to stay in

747
00:42:18,239 --> 00:42:22,640
Speaker 1: my home? Because I'm out of town anyways. So they

748
00:42:22,760 --> 00:42:26,640
Speaker 1: let the groomsmen, of which I was included in. My

749
00:42:26,680 --> 00:42:29,200
Speaker 1: brother man was included stay in his house. So we're

750
00:42:29,200 --> 00:42:32,360
Speaker 1: staying in a man's home who's lent his home to strangers.

751
00:42:33,480 --> 00:42:36,120
Speaker 1: Matt looks in the man's freezer, and it's horrified to

752
00:42:36,160 --> 00:42:39,000
Speaker 1: find that this guy has a bull elt from five

753
00:42:39,160 --> 00:42:42,840
Speaker 1: or seven years. It was ridiculous in the bottom of

754
00:42:42,840 --> 00:42:44,799
Speaker 1: his freezer, like it just has that look like no

755
00:42:44,800 --> 00:42:48,960
Speaker 1: one's ever gonna eat this elk. Obviously not so Matt.

756
00:42:50,440 --> 00:42:54,400
Speaker 1: I thought, it's wrong to steal, but it's not as wrong.

757
00:42:54,560 --> 00:42:56,600
Speaker 1: I love that you and Matt looked in us freezer.

758
00:42:56,680 --> 00:43:00,879
Speaker 1: But he's like, it's wrong to steve, but it's not

759
00:43:01,040 --> 00:43:04,680
Speaker 1: as wrong as letting this bull out rot or get

760
00:43:05,320 --> 00:43:09,000
Speaker 1: inevitably tossed out when this guy dropped some box and

761
00:43:09,080 --> 00:43:11,399
Speaker 1: knocks the cord out of his freezer and it shuts down,

762
00:43:11,520 --> 00:43:13,080
Speaker 1: or he just throws it out. He's not gonna eat it.

763
00:43:13,120 --> 00:43:16,200
Speaker 1: He's gonna eat it with eating. And Matt took it

764
00:43:16,560 --> 00:43:19,640
Speaker 1: that elk was fine. Now it was definitely like you

765
00:43:19,640 --> 00:43:23,160
Speaker 1: could it was edible. The outsider a drying it was well,

766
00:43:23,239 --> 00:43:26,560
Speaker 1: you had the trim. It was edible. It wasn't fine.

767
00:43:26,640 --> 00:43:29,040
Speaker 1: It was edible. It wasn't gonna get eaten. And I

768
00:43:29,760 --> 00:43:31,160
Speaker 1: think about that. I don't want to say I think

769
00:43:31,160 --> 00:43:33,279
Speaker 1: about that every day. But that was a bold move

770
00:43:33,320 --> 00:43:37,160
Speaker 1: because Matt doesn't do things lightly like he really weighs.

771
00:43:37,200 --> 00:43:43,080
Speaker 1: He's not like, he's not impulsive, he's not morally impulsively.

772
00:43:43,120 --> 00:43:46,200
Speaker 1: It was an affront to him. This same guy, Matt

773
00:43:47,480 --> 00:43:50,040
Speaker 1: once killed the bull elk that was just the most

774
00:43:50,040 --> 00:43:55,400
Speaker 1: horrifically tough animal I've ever been involved in. And he

775
00:43:56,600 --> 00:44:01,320
Speaker 1: gave up eating anything for a while, but boiled cabbage

776
00:44:02,760 --> 00:44:04,960
Speaker 1: because he didn't want to waste any of his jaw

777
00:44:05,040 --> 00:44:09,520
Speaker 1: power on anything but chewing up his elk. So at

778
00:44:09,640 --> 00:44:13,319
Speaker 1: night he wouldy boiled cabbage in his elk. And I'm

779
00:44:13,360 --> 00:44:15,480
Speaker 1: telling you, if he throws that thing for two if

780
00:44:15,520 --> 00:44:18,200
Speaker 1: he just been like, okay, that never happened, it throws

781
00:44:18,239 --> 00:44:19,600
Speaker 1: it for a year, I think would have been fine.

782
00:44:21,200 --> 00:44:24,960
Speaker 1: What a help. I can't give any hard and fast

783
00:44:25,000 --> 00:44:26,960
Speaker 1: the U s D, A stats or anything, but I

784
00:44:27,040 --> 00:44:29,920
Speaker 1: just feel that this is true. I don't think anyone

785
00:44:31,200 --> 00:44:35,840
Speaker 1: in regard to tenderness. Freezing makes it taste better now,

786
00:44:36,239 --> 00:44:40,000
Speaker 1: which brings us to I used to hate vacuum sealed

787
00:44:40,040 --> 00:44:43,560
Speaker 1: bags because they always pop, but I realized they pop

788
00:44:43,920 --> 00:44:47,320
Speaker 1: because of handling, and in some circumstances it's just impossible

789
00:44:47,360 --> 00:44:51,480
Speaker 1: to transport him. But vac bags are not bad if

790
00:44:51,560 --> 00:44:55,120
Speaker 1: you treat him so delicately. But if you're the kind

791
00:44:55,120 --> 00:44:57,200
Speaker 1: of guy who likes getting your freezer and start digging around,

792
00:44:57,239 --> 00:45:00,680
Speaker 1: you're gonna pop all your freezer bags. I pack them

793
00:45:00,680 --> 00:45:03,640
Speaker 1: between layers and newsprint now because the same thing I'm

794
00:45:03,640 --> 00:45:06,880
Speaker 1: talking about sran wrap and wax paper for red meat,

795
00:45:06,920 --> 00:45:09,960
Speaker 1: but that doesn't work for fish. I don't think. I

796
00:45:10,000 --> 00:45:11,480
Speaker 1: don't like it on sam and I don't like it

797
00:45:11,480 --> 00:45:14,080
Speaker 1: on the hell, but I don't like it on freshwater fish, perch, bass,

798
00:45:14,080 --> 00:45:15,800
Speaker 1: blue gills. I don't like that stuff. I like to

799
00:45:15,880 --> 00:45:19,520
Speaker 1: use vac seal, but when you vac seal, you can't

800
00:45:19,800 --> 00:45:22,479
Speaker 1: mess with that bag and bang it. It also helps

801
00:45:22,480 --> 00:45:26,040
Speaker 1: to wrap in san rap for your vacuum sealing. No

802
00:45:28,160 --> 00:45:30,080
Speaker 1: one told me about this works good for a couple

803
00:45:30,120 --> 00:45:33,239
Speaker 1: of reasons. First, it keeps the Sometimes you know, the

804
00:45:33,239 --> 00:45:36,120
Speaker 1: the liquids will get in when it's trying to seal seal,

805
00:45:36,920 --> 00:45:40,480
Speaker 1: so cruff the seal so it prevents that. I also

806
00:45:40,560 --> 00:45:43,040
Speaker 1: think it provides some protection if there's any pin bones

807
00:45:43,239 --> 00:45:46,359
Speaker 1: from accidentally popping the seal. And then if you do

808
00:45:46,400 --> 00:45:48,480
Speaker 1: break a seal, you still got a layer of protection

809
00:45:48,520 --> 00:45:52,839
Speaker 1: on the fish. So it's an extra stat But you know,

810
00:45:52,960 --> 00:45:59,359
Speaker 1: uh we love. I can't remember when I was gonna

811
00:45:59,360 --> 00:46:01,080
Speaker 1: say it, and I try to remember. I say, do

812
00:46:01,080 --> 00:46:03,000
Speaker 1: you remember one time we went back we were fishing

813
00:46:03,040 --> 00:46:07,560
Speaker 1: halibut at the shack and came back with all our

814
00:46:07,640 --> 00:46:11,359
Speaker 1: halibut packaged and stuffed into a rubber eyed dry bag. Yeah,

815
00:46:11,400 --> 00:46:14,320
Speaker 1: I've done that a few times. Yeah, and then emptied

816
00:46:14,320 --> 00:46:16,400
Speaker 1: it out into the freezer. And a couple of weeks

817
00:46:16,400 --> 00:46:20,720
Speaker 1: went by, and there was the most horrendous smell coming

818
00:46:20,760 --> 00:46:23,920
Speaker 1: from your gear room, oh, from the dry bag. And

819
00:46:23,960 --> 00:46:26,719
Speaker 1: we kept going in there and taking everything out of

820
00:46:26,760 --> 00:46:29,360
Speaker 1: that room, and no one would ever look in the

821
00:46:29,440 --> 00:46:32,520
Speaker 1: dry bag. And we eventually found a pack of halibit

822
00:46:34,000 --> 00:46:37,000
Speaker 1: in the dry bag, And so we disassembled this room

823
00:46:37,160 --> 00:46:41,040
Speaker 1: multiple times until someone funny says, I'm gonna look in

824
00:46:41,239 --> 00:46:43,719
Speaker 1: all the bags because we thought it was a dead

825
00:46:43,800 --> 00:46:47,600
Speaker 1: rat or something. There's a pack of hellibt. Man, God,

826
00:46:47,680 --> 00:46:50,200
Speaker 1: that smelled. You know what's funny? Had that same room

827
00:46:50,280 --> 00:46:52,560
Speaker 1: got it was really stuck up pretty bad by a

828
00:46:52,800 --> 00:46:55,760
Speaker 1: by a bag of dog poop that walking my dog,

829
00:46:55,840 --> 00:46:57,719
Speaker 1: And I picked up his poop and stuffed in a

830
00:46:57,760 --> 00:46:59,880
Speaker 1: little bag and had it in the backpack of cold pocket.

831
00:47:00,080 --> 00:47:03,399
Speaker 1: Something hanging in the hot furnace room, and months went

832
00:47:03,440 --> 00:47:05,439
Speaker 1: by and all the same thing. It was pt worse.

833
00:47:06,480 --> 00:47:09,839
Speaker 1: That's one thing about urban dog ownership. Like I like

834
00:47:09,880 --> 00:47:12,080
Speaker 1: temper I don't have the temperament for dog on him,

835
00:47:12,160 --> 00:47:18,200
Speaker 1: But urban dog ownership it's like seeing people out. Like

836
00:47:18,320 --> 00:47:20,200
Speaker 1: as a kid, you know when your dogs just ran

837
00:47:21,520 --> 00:47:25,600
Speaker 1: you didn't like associate with their droppings. But it's so

838
00:47:25,840 --> 00:47:28,960
Speaker 1: intimate in an urban environment when you gotta take your

839
00:47:28,960 --> 00:47:33,560
Speaker 1: dog out, just it's still like steaming in the morning. Here, man,

840
00:47:33,640 --> 00:47:39,040
Speaker 1: you gotta bag it up and walk around it agredable

841
00:47:39,320 --> 00:47:43,880
Speaker 1: substance on the planet and put it inside an unbiodegradable

842
00:47:43,920 --> 00:47:46,920
Speaker 1: substance and throwing the trash. I'm gonna run through a

843
00:47:46,920 --> 00:47:53,120
Speaker 1: couple of things, giblets, freezing giblets, I do back bag

844
00:47:54,280 --> 00:47:56,680
Speaker 1: or I'll take this a milk carton or something like

845
00:47:56,719 --> 00:47:59,680
Speaker 1: that and freeze them. Put a layer in cover with

846
00:47:59,680 --> 00:48:01,520
Speaker 1: the water, water, freeze it. Then you kill a couple

847
00:48:01,600 --> 00:48:04,680
Speaker 1: more birds. Put the gizzards and hearts and livers on

848
00:48:04,800 --> 00:48:07,399
Speaker 1: top of the ice, add another couple inches of water

849
00:48:07,520 --> 00:48:10,439
Speaker 1: till they're covered. Freeze it. And I do perch that way,

850
00:48:10,719 --> 00:48:12,680
Speaker 1: like if you're just dinking around, like catching a couple

851
00:48:12,680 --> 00:48:16,000
Speaker 1: of perch now and then flam throw them in there.

852
00:48:16,080 --> 00:48:17,719
Speaker 1: Add to an, add to it, add to it, add

853
00:48:17,719 --> 00:48:19,520
Speaker 1: to it, an eventually got like a big thing of

854
00:48:19,520 --> 00:48:24,640
Speaker 1: frozen flames in water. I think that for freezing freshwater,

855
00:48:25,239 --> 00:48:30,000
Speaker 1: like low fat freshwater fish, bass, bluegills, perch. I still

856
00:48:30,040 --> 00:48:35,480
Speaker 1: freeze them in water. You know, it's just nothing happens

857
00:48:35,520 --> 00:48:37,759
Speaker 1: to it. You freeze salmon and water and it goes

858
00:48:37,800 --> 00:48:40,040
Speaker 1: to hell. It looks like hell. But you can freeze

859
00:48:40,080 --> 00:48:45,040
Speaker 1: those like white flesh freshwater things. Thawing, how do you

860
00:48:45,040 --> 00:48:49,440
Speaker 1: guys thaw countertop or water or the countertop. You don't

861
00:48:49,440 --> 00:48:52,960
Speaker 1: have a microwave. You don't use a microwaveing? Why not?

862
00:48:54,719 --> 00:48:59,040
Speaker 1: Because they're gonna make you sick. It's it's just it's

863
00:48:59,080 --> 00:49:01,520
Speaker 1: it's just because they they're trying to thaw something in

864
00:49:01,560 --> 00:49:03,440
Speaker 1: the microwave and it gets all cooked on the outside

865
00:49:03,440 --> 00:49:09,960
Speaker 1: and brown and gross and it's still frozen. Disrespectful. We go,

866
00:49:10,120 --> 00:49:13,279
Speaker 1: we go, we go. Days i't using the microwave. Yeah, no,

867
00:49:13,400 --> 00:49:15,720
Speaker 1: but you throw I mean, if you're throwing finish, especially

868
00:49:15,760 --> 00:49:18,520
Speaker 1: if it's vacuum pack, just throw it in some lukewarm

869
00:49:18,600 --> 00:49:20,680
Speaker 1: water and it's though in no time and really even

870
00:49:20,719 --> 00:49:24,120
Speaker 1: and doesn't cook it. In culinary school, which I did

871
00:49:24,120 --> 00:49:30,040
Speaker 1: not attend, they are like ice water bath, but I do.

872
00:49:30,160 --> 00:49:33,560
Speaker 1: I do lukewarm water. If it's a back bag, I

873
00:49:33,640 --> 00:49:37,440
Speaker 1: do lukewarm water. To thought. When I'm doing strain freezer

874
00:49:37,440 --> 00:49:44,000
Speaker 1: paper throwing, I um just set it out on the countertop.

875
00:49:44,400 --> 00:49:46,880
Speaker 1: If you're really smart, if you know, like you're in town,

876
00:49:46,960 --> 00:49:49,279
Speaker 1: like it's Sunday and you know you're in town all week,

877
00:49:49,320 --> 00:49:52,680
Speaker 1: don't work, you know you're cooking dinner every night, I'll

878
00:49:52,719 --> 00:49:56,920
Speaker 1: try to go down to my freezer and like pull

879
00:49:57,239 --> 00:50:01,719
Speaker 1: what I'm gonna be eating they in instead of doing

880
00:50:01,719 --> 00:50:03,839
Speaker 1: that every day where you're pulling, like when I need tonight,

881
00:50:03,920 --> 00:50:05,920
Speaker 1: you pull it and it's not all in time. You're like, oh,

882
00:50:06,000 --> 00:50:07,720
Speaker 1: you're cutting it up. You weren't playing it on cutting

883
00:50:07,719 --> 00:50:09,080
Speaker 1: it up, and now you're cutting it up because it's

884
00:50:09,080 --> 00:50:12,319
Speaker 1: not you know, when I grind meat, like when I

885
00:50:12,360 --> 00:50:14,120
Speaker 1: when I killed if I kill an am on the

886
00:50:14,120 --> 00:50:17,840
Speaker 1: fall and I don't really feel like getting into sausage

887
00:50:17,880 --> 00:50:21,120
Speaker 1: making and I don't feel like getting into um all

888
00:50:21,200 --> 00:50:23,960
Speaker 1: the business. I'll take all the boned out meat that

889
00:50:23,960 --> 00:50:25,960
Speaker 1: I'm gonna use the grind I'll pack it and gallon

890
00:50:26,040 --> 00:50:28,399
Speaker 1: size zip blocks and just freeze those big gallon size

891
00:50:28,480 --> 00:50:30,200
Speaker 1: zip blocks. If I'm in a super hurry, I don't

892
00:50:30,239 --> 00:50:33,480
Speaker 1: even trim it. It's fatty, it's whatever tallow in there.

893
00:50:33,560 --> 00:50:36,799
Speaker 1: Are just freezing those bags. His hair in there, and

894
00:50:36,840 --> 00:50:41,719
Speaker 1: then I'll periodically pull a gallon sized bag out, wait

895
00:50:41,760 --> 00:50:46,480
Speaker 1: it out. So I got ten percent fat pork or

896
00:50:46,520 --> 00:50:48,920
Speaker 1: beef tallow that I'm gonna put in there, and then

897
00:50:48,960 --> 00:50:52,680
Speaker 1: I'll grind that gallon sized bag of meat. And when

898
00:50:52,719 --> 00:50:55,440
Speaker 1: I grind it like that, I thought, until it's still

899
00:50:55,600 --> 00:50:59,000
Speaker 1: icy and then run through my grind then and everybody says,

900
00:50:59,040 --> 00:51:01,040
Speaker 1: you can't do this, but it's total bullshit, you can't

901
00:51:01,040 --> 00:51:05,120
Speaker 1: do this. I will then, So I thought, Bryan, to

902
00:51:05,160 --> 00:51:07,799
Speaker 1: pull off whatever I'm gonna make that night, and then

903
00:51:07,880 --> 00:51:09,920
Speaker 1: I will bag it. And those I always do my

904
00:51:09,960 --> 00:51:13,279
Speaker 1: burger in those little polly bags, which are the best

905
00:51:13,320 --> 00:51:16,440
Speaker 1: thing on the planet, man, the ones you grind right into. Yeah,

906
00:51:16,480 --> 00:51:18,960
Speaker 1: you buy like ten thousand for a dollar or whatever

907
00:51:19,160 --> 00:51:24,120
Speaker 1: you got, tape applicator, tape applicator. I will thought a

908
00:51:24,160 --> 00:51:29,200
Speaker 1: big block, grind it, polly bag it back in the freezer,

909
00:51:29,640 --> 00:51:32,520
Speaker 1: and you cannot tell me you can't do that. I

910
00:51:32,560 --> 00:51:36,279
Speaker 1: have done it with hundreds and hundreds of pounds of meat. Yeah,

911
00:51:36,840 --> 00:51:39,200
Speaker 1: and you can Patsy challenge up and down. There is

912
00:51:39,280 --> 00:51:42,000
Speaker 1: wherever that comes from is bs. You can't do that

913
00:51:42,160 --> 00:51:45,399
Speaker 1: about on a steak. You're talking about burger. What about

914
00:51:45,440 --> 00:51:47,880
Speaker 1: a steak? Yeah, Because I'll sometimes, if I'm in a hurry,

915
00:51:47,920 --> 00:51:49,960
Speaker 1: I'll come home and I'll throw a whole deer's leg

916
00:51:50,000 --> 00:51:55,200
Speaker 1: in my freezer, tag and the ball still hanging off it,

917
00:51:55,400 --> 00:51:58,000
Speaker 1: the evidence of sex hanging off it in a game

918
00:51:58,000 --> 00:52:00,719
Speaker 1: bag in my freezer. I'll pull that le go, thaw

919
00:52:00,800 --> 00:52:06,719
Speaker 1: that whole leg parted out, freeze my steaks, thumb back out,

920
00:52:06,760 --> 00:52:11,800
Speaker 1: and eat them later. There's no difference, but the steaks.

921
00:52:12,480 --> 00:52:14,800
Speaker 1: Would you throw us one of those back in the freezer?

922
00:52:15,960 --> 00:52:18,120
Speaker 1: I just can't imagine the situation where that would happen.

923
00:52:18,480 --> 00:52:20,440
Speaker 1: Like I thought something out that Someone's like, hey man,

924
00:52:20,480 --> 00:52:21,759
Speaker 1: you want to come over for dinner, and I'm like,

925
00:52:21,800 --> 00:52:25,200
Speaker 1: oh no, I would. I don't imagine doing that. If

926
00:52:25,200 --> 00:52:27,120
Speaker 1: I thought a big chunk of meat and I cut

927
00:52:27,120 --> 00:52:29,040
Speaker 1: some steaks off of it, or for only one half

928
00:52:29,080 --> 00:52:31,280
Speaker 1: of it or whatever, I'll throw it back in the freezer.

929
00:52:31,280 --> 00:52:32,560
Speaker 1: I do it all time. I don't have a problem

930
00:52:32,600 --> 00:52:37,279
Speaker 1: with it. I tend to agree. I feel bad doing

931
00:52:37,280 --> 00:52:39,680
Speaker 1: it because they always told you can't do it. Yeah,

932
00:52:39,800 --> 00:52:42,880
Speaker 1: kind of like you shouldn't saw something in the microwave,

933
00:52:42,960 --> 00:52:46,680
Speaker 1: which I really try not to. I'd rather thought fridge,

934
00:52:46,719 --> 00:52:52,160
Speaker 1: but I will in the microwave. In the microwave. You

935
00:52:52,160 --> 00:52:54,200
Speaker 1: know what I wish was here is uh I mentioned

936
00:52:54,200 --> 00:52:56,880
Speaker 1: a couple of times Hankshaw probably has. He probably has

937
00:52:56,920 --> 00:52:58,719
Speaker 1: a lot of answers to stuff like this because he

938
00:53:00,080 --> 00:53:03,600
Speaker 1: gets he's he's his things like that. But thawt in

939
00:53:03,680 --> 00:53:09,600
Speaker 1: the microwave, I feel it sheds tons of liquid that

940
00:53:09,719 --> 00:53:12,880
Speaker 1: it doesn't shed otherwise, Like if I took duplicate pieces

941
00:53:12,920 --> 00:53:15,120
Speaker 1: of meat and thought on in the micro there's gonna

942
00:53:15,120 --> 00:53:18,920
Speaker 1: be a bunch of bloody water garbage in the bottom

943
00:53:18,920 --> 00:53:22,279
Speaker 1: of the on the plate. It wouldn't be there had

944
00:53:22,280 --> 00:53:24,680
Speaker 1: if I thought it in my fridge. It's somehow like

945
00:53:24,840 --> 00:53:30,040
Speaker 1: coming off fast, somehow, like the way the crystals are

946
00:53:30,120 --> 00:53:32,240
Speaker 1: coming apart. I don't know. As soon as shed water,

947
00:53:32,520 --> 00:53:34,279
Speaker 1: it just kind of nasty, and then like dances, it

948
00:53:34,320 --> 00:53:39,160
Speaker 1: gets warm and like brown, and I for I will

949
00:53:39,200 --> 00:53:41,840
Speaker 1: saw red meat and warm water too. That's something that

950
00:53:41,880 --> 00:53:45,320
Speaker 1: I disagree with completely. I stand by it. I totally

951
00:53:46,360 --> 00:53:49,440
Speaker 1: didn't naked, no, no, I just I'll unwrap it. But

952
00:53:49,520 --> 00:53:51,320
Speaker 1: you can't get the you know, I'll take the freezer

953
00:53:51,320 --> 00:53:53,319
Speaker 1: paper off. You can't get the cling wrap off until

954
00:53:53,360 --> 00:53:55,000
Speaker 1: it's stowed, you know. I'm now just take the cling

955
00:53:55,040 --> 00:53:58,319
Speaker 1: wrap meat, just throw it throwing some lukewarm water. I

956
00:53:58,320 --> 00:54:01,200
Speaker 1: don't like that. It DAWs pretty quick and when you

957
00:54:01,239 --> 00:54:03,360
Speaker 1: pull it out, it's just kind of soggy, you know.

958
00:54:03,480 --> 00:54:06,600
Speaker 1: And I just I take some newspaper has been drowned.

959
00:54:06,800 --> 00:54:08,960
Speaker 1: Trust me, man, trust me. Try this, and the water

960
00:54:09,040 --> 00:54:13,200
Speaker 1: is all red red. Yeah, yeah, that's that liquid. It

961
00:54:13,200 --> 00:54:16,359
Speaker 1: cooks out of it anyway. But you take so take

962
00:54:16,440 --> 00:54:18,680
Speaker 1: you get the saggy piece of meat that that just odd,

963
00:54:18,760 --> 00:54:21,160
Speaker 1: and just take some newspaper and just roll it up

964
00:54:21,160 --> 00:54:25,120
Speaker 1: in that newspaper and just all that water out, yep,

965
00:54:25,320 --> 00:54:27,120
Speaker 1: and all that in the newspaper will soak up a

966
00:54:27,120 --> 00:54:29,240
Speaker 1: bunch of water. And then you're reading your meat because

967
00:54:30,320 --> 00:54:35,040
Speaker 1: newspapers never go off. And and just take that piece

968
00:54:35,040 --> 00:54:36,640
Speaker 1: of meat and just set it on the counter on

969
00:54:36,719 --> 00:54:39,080
Speaker 1: a plate, and like in ten minutes, it's pretty and

970
00:54:39,120 --> 00:54:41,160
Speaker 1: it's red. How do you ever get the newspaper off.

971
00:54:41,239 --> 00:54:44,120
Speaker 1: It just it just peels off. It doesn't it. It's

972
00:54:44,120 --> 00:54:46,200
Speaker 1: not like those little play those things you get pretty

973
00:54:46,239 --> 00:54:50,479
Speaker 1: silly funny. It doesn't coick up the color, it doesn't

974
00:54:50,520 --> 00:54:53,120
Speaker 1: pick up the ink. Now to try it, sometimes try

975
00:54:53,160 --> 00:54:56,120
Speaker 1: I will. I'm not afraid of anything. I'm eating meat

976
00:54:56,160 --> 00:54:58,240
Speaker 1: that you've thought that way and cooked and it was delicious.

977
00:54:58,920 --> 00:55:03,880
Speaker 1: I can't there's no way. Stuff right off, Set it

978
00:55:03,920 --> 00:55:06,200
Speaker 1: on your counter and it'll sit in the air and

979
00:55:06,239 --> 00:55:08,960
Speaker 1: it'll and in ten minutes it's all red and pretty

980
00:55:09,040 --> 00:55:13,440
Speaker 1: and you'd never know, dude. But here's the thing like this,

981
00:55:13,719 --> 00:55:15,440
Speaker 1: it's gonna sound weird. Like when I used to do

982
00:55:15,480 --> 00:55:19,040
Speaker 1: a lot of fur trapping for mus grass and stuff,

983
00:55:19,120 --> 00:55:23,359
Speaker 1: like you'd ring up drowner wires or stuff. Remember this, Dan,

984
00:55:23,600 --> 00:55:25,880
Speaker 1: But you come to traps on, you know, and the

985
00:55:25,920 --> 00:55:28,960
Speaker 1: wires going down the water. So I got one, you know,

986
00:55:29,480 --> 00:55:31,880
Speaker 1: And and sometimes you had these one way slides, so

987
00:55:31,960 --> 00:55:35,040
Speaker 1: you had to reach down in there and feeling around,

988
00:55:35,160 --> 00:55:38,600
Speaker 1: groping around, you know, and you'd feel the hair and

989
00:55:38,600 --> 00:55:40,880
Speaker 1: I'd always have like these nightmares in my trapped you

990
00:55:40,960 --> 00:55:43,279
Speaker 1: reach down and be like a human's hair down there,

991
00:55:45,320 --> 00:55:47,920
Speaker 1: and I'm telling you I don't like just like meat

992
00:55:48,360 --> 00:55:51,080
Speaker 1: floating in the water. I just can't stand it. Man.

993
00:55:51,120 --> 00:55:53,799
Speaker 1: But again, those guys in Hawaii that made the best

994
00:55:53,880 --> 00:55:56,920
Speaker 1: jerk you ever had. They killed you. The first thing

995
00:55:56,960 --> 00:56:00,520
Speaker 1: they started doing is filling up buckets with water and

996
00:56:00,560 --> 00:56:02,319
Speaker 1: they put a bunch of salt in it, and they

997
00:56:02,360 --> 00:56:05,359
Speaker 1: just dump all that meat for the night. Good. Yeah,

998
00:56:05,440 --> 00:56:07,520
Speaker 1: what else? I'm looking at him, like, what in the

999
00:56:07,560 --> 00:56:12,160
Speaker 1: world are you doing? Ducks and geese, man, waterfowl. Soak

1000
00:56:12,160 --> 00:56:15,719
Speaker 1: them in salt water. It makes them better. But I

1001
00:56:16,120 --> 00:56:18,440
Speaker 1: couldn't stay. I couldn't imagine doing that to a moose

1002
00:56:18,640 --> 00:56:20,880
Speaker 1: roast or a white tail. Man. These boys did, and

1003
00:56:20,920 --> 00:56:25,799
Speaker 1: that stuff come out looking like pale, like pulling out

1004
00:56:25,840 --> 00:56:28,600
Speaker 1: wonderbread out of a bucket. Man. But it was still

1005
00:56:28,600 --> 00:56:30,360
Speaker 1: taste good. But it's just like it just kind of

1006
00:56:30,360 --> 00:56:32,480
Speaker 1: sticks me out. Or are you taking out of the

1007
00:56:32,520 --> 00:56:36,320
Speaker 1: meat when you do that? Blood for sure, but I

1008
00:56:36,320 --> 00:56:39,239
Speaker 1: don't know what else. You just feels like you're degrading it,

1009
00:56:39,360 --> 00:56:45,120
Speaker 1: like when you take like you take a black angus,

1010
00:56:45,160 --> 00:56:49,880
Speaker 1: like prime beef steak. They don't soak that stuff in water.

1011
00:56:51,080 --> 00:56:53,319
Speaker 1: They don't want whatever is in that meat. They don't

1012
00:56:53,320 --> 00:56:57,840
Speaker 1: want that leaching out. I just don't think it's irreparable.

1013
00:56:57,960 --> 00:57:02,400
Speaker 1: I just think it it can be fixed. You know. Yeah,

1014
00:57:02,400 --> 00:57:04,520
Speaker 1: when I when I was down at the cabin last fall,

1015
00:57:04,600 --> 00:57:07,160
Speaker 1: I shot a little buck with Ryan Layton, and you know,

1016
00:57:07,160 --> 00:57:11,279
Speaker 1: in his boat. And and he not from the boat, no, no,

1017
00:57:11,480 --> 00:57:14,840
Speaker 1: but he but we we we we jail, we voted,

1018
00:57:15,160 --> 00:57:17,640
Speaker 1: we motored in his boat, and then and then and

1019
00:57:17,680 --> 00:57:19,720
Speaker 1: then we you know, we brought the boat the deer

1020
00:57:19,720 --> 00:57:20,920
Speaker 1: back to the cabin in the boat. But on the

1021
00:57:20,960 --> 00:57:24,400
Speaker 1: way back home, you know, he stopped and dropped the

1022
00:57:24,400 --> 00:57:26,959
Speaker 1: front gate and he made me rinse that thing out.

1023
00:57:27,040 --> 00:57:30,440
Speaker 1: For that's why he says his deer meats good. He

1024
00:57:30,480 --> 00:57:32,400
Speaker 1: says his dear is better than anybody else's. And he

1025
00:57:32,440 --> 00:57:39,360
Speaker 1: says because it pickles it. Yeah, I don't know. It's

1026
00:57:39,440 --> 00:57:41,840
Speaker 1: kind of a just hunched over the front of that boat,

1027
00:57:41,920 --> 00:57:44,400
Speaker 1: just grabbed a little buck by the antlers, just op

1028
00:57:44,400 --> 00:57:46,280
Speaker 1: and down it up and down. And he just made

1029
00:57:46,280 --> 00:57:48,160
Speaker 1: me do it for probably twenty minutes. You know, I

1030
00:57:48,240 --> 00:57:51,280
Speaker 1: was getting picked war out. But you know, took it

1031
00:57:51,320 --> 00:57:53,560
Speaker 1: back and hung it up and and you know, dried

1032
00:57:53,640 --> 00:57:57,000
Speaker 1: it just looked absolutely beautiful. He swears, but swears, but

1033
00:57:57,200 --> 00:58:01,880
Speaker 1: it was. It was really nice. Yeah. Now speaking of pickling,

1034
00:58:01,920 --> 00:58:05,480
Speaker 1: now was on the pickling um this. We have one

1035
00:58:05,520 --> 00:58:09,800
Speaker 1: pickled thing I brought pickled socker. That's buffalo, which is

1036
00:58:09,840 --> 00:58:15,240
Speaker 1: a native sucker. Most of the suckers, not most same

1037
00:58:15,520 --> 00:58:19,640
Speaker 1: carp you know, are non nat like your classic golf

1038
00:58:19,760 --> 00:58:23,960
Speaker 1: course pond. Golden carp is a non native. And then

1039
00:58:24,000 --> 00:58:26,440
Speaker 1: you have a ton of native suckers in the US.

1040
00:58:26,560 --> 00:58:29,000
Speaker 1: But there's a sucker that's as big as a carp

1041
00:58:29,200 --> 00:58:34,640
Speaker 1: called a buffalo. And all those rough fish and northern

1042
00:58:34,680 --> 00:58:39,640
Speaker 1: pike are good pickled and when you pickle them, it

1043
00:58:39,720 --> 00:58:41,840
Speaker 1: dissolves the bones, and if you open it up and

1044
00:58:41,880 --> 00:58:45,080
Speaker 1: eat it, it is the best thing you'll ever eat. Yeah, man,

1045
00:58:45,160 --> 00:58:48,880
Speaker 1: hell yeah, open it up. Where's that from? Shout him?

1046
00:58:48,880 --> 00:58:51,840
Speaker 1: With our bowls last spring in Wisconsin bow fishing for him.

1047
00:58:52,480 --> 00:58:54,520
Speaker 1: And they're big, I mean, the buffalo suckers like this.

1048
00:58:54,920 --> 00:58:57,040
Speaker 1: That's probably the exaggerate. I mean, these are like big

1049
00:58:57,360 --> 00:59:02,920
Speaker 1: five six eight ten pound fish. You know, are you there,

1050
00:59:03,000 --> 00:59:06,520
Speaker 1: Jannie when we shot that, that's a big chunk. Wrap

1051
00:59:06,560 --> 00:59:11,680
Speaker 1: your lips around that here, Brad, you're gonna have mine.

1052
00:59:15,080 --> 00:59:20,680
Speaker 1: If you like pickled fish, that's as good as any pickle.

1053
00:59:20,920 --> 00:59:24,320
Speaker 1: Damp fish has so much bone. You couldn't have approached

1054
00:59:24,360 --> 00:59:28,520
Speaker 1: it when we killed it. You can't get I try.

1055
00:59:28,560 --> 00:59:30,120
Speaker 1: I got in there, man, I remember, like this is

1056
00:59:30,120 --> 00:59:32,240
Speaker 1: in my line. But someone's talking about cleaning shad and

1057
00:59:32,240 --> 00:59:34,080
Speaker 1: he said, was like trying to fix a watch. You know.

1058
00:59:34,200 --> 00:59:36,880
Speaker 1: I deal all the bones in there, you know, but

1059
00:59:36,920 --> 00:59:38,920
Speaker 1: I'll tell you, man, you couldn't go near that stuff.

1060
00:59:38,960 --> 00:59:40,320
Speaker 1: I try. I was like, I'm an d bone. This

1061
00:59:40,400 --> 00:59:43,200
Speaker 1: buffalo sucker, you can't. There used to be a commercial

1062
00:59:43,200 --> 00:59:46,200
Speaker 1: market for buffalo sucker. It's like one of the more

1063
00:59:46,200 --> 00:59:49,640
Speaker 1: popular soccer fish that's pickled. The other things that I pickled,

1064
00:59:50,920 --> 00:59:54,520
Speaker 1: I pickled northern I pick a bony fish because it

1065
00:59:54,560 --> 00:59:58,680
Speaker 1: dissolved the bones. Bones just go away magically. I pickle.

1066
00:59:59,000 --> 01:00:01,960
Speaker 1: It's like a dog and a cat making much of rack.

1067
01:00:02,000 --> 01:00:04,880
Speaker 1: If you're hearing with your noise um. The dollar looks

1068
01:00:04,920 --> 01:00:07,520
Speaker 1: like an Arctic fox. I thought it was an Arctic fox.

1069
01:00:07,880 --> 01:00:15,840
Speaker 1: But that has means. I pickle bony fish. I pickle

1070
01:00:17,160 --> 01:00:23,480
Speaker 1: any bird. Uh. Gizzard's hearts and livers generally not delivers.

1071
01:00:23,520 --> 01:00:26,080
Speaker 1: But the gizzards and hearts I boil them till they're

1072
01:00:26,120 --> 01:00:30,040
Speaker 1: tender than add them to pickling juice. I'll sometimes eat

1073
01:00:30,080 --> 01:00:32,000
Speaker 1: all the pickles out of a jar. If it's like

1074
01:00:32,080 --> 01:00:34,200
Speaker 1: good pickles, I'll eat all the pickles out of the jar.

1075
01:00:34,960 --> 01:00:37,680
Speaker 1: Then I'll just fill that jar up with bird hearts

1076
01:00:37,680 --> 01:00:41,600
Speaker 1: and bird gizzards and chunks of deer heart and everything else,

1077
01:00:41,600 --> 01:00:43,520
Speaker 1: and then wait two weeks and any dad out of there.

1078
01:00:44,480 --> 01:00:47,440
Speaker 1: Um and uh, trying to think what else I pickle

1079
01:00:50,040 --> 01:00:52,360
Speaker 1: about it? Can you think of anything you'd like to pick? Brandon?

1080
01:00:52,360 --> 01:00:58,040
Speaker 1: I both pickle trout trout like how just like that

1081
01:00:58,680 --> 01:01:00,960
Speaker 1: like pike or like you of that? But you throw

1082
01:01:01,000 --> 01:01:04,320
Speaker 1: it in raw like that was in raw. Absolutely, okay,

1083
01:01:04,560 --> 01:01:10,760
Speaker 1: freeze it, freeze it first, but tenderizing. It's straight vinegar

1084
01:01:10,840 --> 01:01:15,040
Speaker 1: first and then vinegar day with salt, day with vinegar,

1085
01:01:15,320 --> 01:01:17,560
Speaker 1: and then pickling. Okay that's how That's how I do

1086
01:01:17,600 --> 01:01:21,280
Speaker 1: it there, so yeah, wash it real good. They do

1087
01:01:21,440 --> 01:01:25,280
Speaker 1: vinegar that retains some of the vinegar, and then I

1088
01:01:25,440 --> 01:01:27,600
Speaker 1: like make a regular Brian and put some of that

1089
01:01:27,680 --> 01:01:29,800
Speaker 1: vinegar back in there. But you don't do do you do?

1090
01:01:30,560 --> 01:01:34,120
Speaker 1: So you do vinegar for a day and then the Brian.

1091
01:01:34,320 --> 01:01:39,120
Speaker 1: You don't do a dent or like salt water for

1092
01:01:39,160 --> 01:01:43,600
Speaker 1: a day exaggerated, like floating egg for twenty hours, that

1093
01:01:43,720 --> 01:01:46,320
Speaker 1: I do all vinegar for twenty four hours, that I

1094
01:01:46,400 --> 01:01:49,959
Speaker 1: pour molest at vinegar off and probably wind up doing

1095
01:01:50,040 --> 01:01:53,480
Speaker 1: like one part vinegar to one or two parts water

1096
01:01:54,440 --> 01:02:01,320
Speaker 1: I've written down. And then a bunch of horse radish garbs. Sugar, Yeah, sugar,

1097
01:02:01,440 --> 01:02:04,600
Speaker 1: I like to make it sweet. Man. Do you have

1098
01:02:04,760 --> 01:02:08,200
Speaker 1: lemon in there? Never put lemon in there. It's not bad.

1099
01:02:08,760 --> 01:02:11,680
Speaker 1: A friend of mine turned me onto that recently. We

1100
01:02:11,720 --> 01:02:14,840
Speaker 1: don't really have access to white fleshed fish here. I mean,

1101
01:02:15,040 --> 01:02:19,200
Speaker 1: like you know, lower purbit, well, our fisher we got

1102
01:02:19,200 --> 01:02:21,200
Speaker 1: shut the places where we like to fish, Burber got

1103
01:02:21,200 --> 01:02:23,360
Speaker 1: shut down or at least be pretty good. Yeah, you

1104
01:02:23,400 --> 01:02:26,919
Speaker 1: can't fish until ice goes out now, so really why

1105
01:02:27,000 --> 01:02:30,520
Speaker 1: he's getting over hit over fished? Potential for it were

1106
01:02:30,560 --> 01:02:33,400
Speaker 1: clearly vulnerable. Yeah, we I mean we were pounding them

1107
01:02:33,400 --> 01:02:35,959
Speaker 1: on there. You know, you know how bourbon or Eo

1108
01:02:36,040 --> 01:02:38,040
Speaker 1: Powders a lot of people know him. Then they also

1109
01:02:38,040 --> 01:02:41,760
Speaker 1: call him lawyers because like the assholes, the hearts right

1110
01:02:41,760 --> 01:02:47,600
Speaker 1: by the asshole, so you don't call the lawyer fish. Yeah,

1111
01:02:47,760 --> 01:02:50,800
Speaker 1: that's a good dish. They also called poor Man's lobster. Oh,

1112
01:02:50,840 --> 01:02:54,160
Speaker 1: they're so good. Like I grew up in Minnesota catching walleyes,

1113
01:02:54,640 --> 01:02:57,080
Speaker 1: catching we call them eo, throwing them on the ice.

1114
01:02:57,400 --> 01:03:00,880
Speaker 1: I can't tell you how how many eo powder I

1115
01:03:00,960 --> 01:03:04,320
Speaker 1: killed without putting a knife too through them my life.

1116
01:03:04,800 --> 01:03:07,400
Speaker 1: I moved to Alaska, Like, there's no walleyes here. What

1117
01:03:07,440 --> 01:03:10,200
Speaker 1: do you guys? Ice fish for bourbit? Oh? Eo pout?

1118
01:03:10,880 --> 01:03:13,960
Speaker 1: All right, let's try it. That stuff is legit. It's amazing,

1119
01:03:14,040 --> 01:03:16,480
Speaker 1: it's super good. Well, I know the Montana. We go

1120
01:03:16,520 --> 01:03:19,560
Speaker 1: out in this canyon ferry Lake and fish perchs. Then

1121
01:03:19,560 --> 01:03:22,080
Speaker 1: once it got dark you had about an hour where

1122
01:03:22,120 --> 01:03:26,880
Speaker 1: you could get lincod we call them link then yeah, Lane, Lincoln.

1123
01:03:27,320 --> 01:03:29,480
Speaker 1: Oh my god, that's a good fish. A lot of names.

1124
01:03:29,880 --> 01:03:32,520
Speaker 1: We boil them and dipp in butter like lobster. Yeah,

1125
01:03:33,440 --> 01:03:36,160
Speaker 1: awesome that way. How much time? How much time we got?

1126
01:03:36,600 --> 01:03:38,880
Speaker 1: We're done? We're in an hour. This stuff is legit.

1127
01:03:38,960 --> 01:03:41,880
Speaker 1: Can you tell us how you make this? Yeah? Smoked

1128
01:03:41,920 --> 01:03:44,240
Speaker 1: salmon candy, that's how? How did you get so hard?

1129
01:03:45,120 --> 01:03:47,800
Speaker 1: Just brian the ship out of it and then then

1130
01:03:47,880 --> 01:03:50,000
Speaker 1: smoked it for a really long time. How did you

1131
01:03:50,040 --> 01:03:52,840
Speaker 1: catch that's that's some yeah, that's some some sock I

1132
01:03:52,880 --> 01:03:55,040
Speaker 1: sam in the brandon I dip that I'm playing the

1133
01:03:55,080 --> 01:03:59,240
Speaker 1: dip net fishery people. This will blow people's understand that

1134
01:03:59,280 --> 01:04:02,520
Speaker 1: if you don't see it, we'll explain it to that fishery.

1135
01:04:03,000 --> 01:04:05,640
Speaker 1: So yeah, yeah, first let me let let me note

1136
01:04:05,720 --> 01:04:08,240
Speaker 1: that's open only to Alaska residents. But there's a few

1137
01:04:08,320 --> 01:04:12,240
Speaker 1: rivers around where you can go take basically an oversized

1138
01:04:12,320 --> 01:04:14,080
Speaker 1: landing that that you can have. The hoop can be

1139
01:04:14,160 --> 01:04:16,920
Speaker 1: up to five ft in diameter, so they're absolutely massive,

1140
01:04:17,160 --> 01:04:21,080
Speaker 1: and the pole the handles are usually about long. Yeah. Yeah,

1141
01:04:21,520 --> 01:04:24,440
Speaker 1: picture just a giant oversized landing that. But then instead

1142
01:04:24,440 --> 01:04:28,919
Speaker 1: of um, like that poly braided cord bag, it's got

1143
01:04:28,920 --> 01:04:32,400
Speaker 1: a bag made out of gill net and so most

1144
01:04:32,440 --> 01:04:35,000
Speaker 1: of its you catch your inside the that, but some

1145
01:04:35,040 --> 01:04:36,920
Speaker 1: of them are actually outside the that they just get

1146
01:04:37,000 --> 01:04:39,600
Speaker 1: tangled into the gill net. But you're just standing out

1147
01:04:39,640 --> 01:04:43,480
Speaker 1: in the river and waiters and nippledeep water, you know,

1148
01:04:44,360 --> 01:04:49,720
Speaker 1: as far as you can go without getting Yeah, people

1149
01:04:49,760 --> 01:04:52,680
Speaker 1: use dry suits to get a little extra extra edge

1150
01:04:52,680 --> 01:04:56,160
Speaker 1: out there or or or waiters or from a boat whatever. Um,

1151
01:04:56,160 --> 01:04:57,680
Speaker 1: but yeah, you're just holding this net in the water.

1152
01:04:57,760 --> 01:04:59,520
Speaker 1: And if if you're in a boat, you're started at

1153
01:04:59,600 --> 01:05:03,960
Speaker 1: motor down stream, if you're if you're um, if you're waiting,

1154
01:05:03,960 --> 01:05:05,720
Speaker 1: you're just standing in the water. Some people put on

1155
01:05:05,760 --> 01:05:07,800
Speaker 1: a put on a wet suit in a life jacket,

1156
01:05:07,840 --> 01:05:10,480
Speaker 1: just float down the river with the thing and you

1157
01:05:10,560 --> 01:05:13,320
Speaker 1: just hold it in the water and you're fish banging

1158
01:05:13,360 --> 01:05:16,280
Speaker 1: into it and you get one too, sometimes three at

1159
01:05:16,320 --> 01:05:20,400
Speaker 1: at a pop. But the limit is in the local

1160
01:05:20,400 --> 01:05:24,200
Speaker 1: fisheries for the head of the household, and then ten

1161
01:05:24,240 --> 01:05:26,640
Speaker 1: more fish for each person in the household. That's an

1162
01:05:26,640 --> 01:05:29,680
Speaker 1: annual limit. So you can you can bring home. You'll

1163
01:05:29,720 --> 01:05:31,400
Speaker 1: go and pull that. You'll go home and come home

1164
01:05:31,400 --> 01:05:34,680
Speaker 1: with salmon. Always come home with over a hundred. Yeah,

1165
01:05:34,720 --> 01:05:36,600
Speaker 1: depending on how many guys should go with and what

1166
01:05:36,640 --> 01:05:38,280
Speaker 1: they're how many, you know, how big their families are,

1167
01:05:38,400 --> 01:05:40,880
Speaker 1: you know. But yeah, we had one day this summer

1168
01:05:41,000 --> 01:05:42,880
Speaker 1: we went and we hit it perfect. We weren't even

1169
01:05:42,880 --> 01:05:45,560
Speaker 1: gone for I don't think eighteen hours from ankled you

1170
01:05:45,640 --> 01:05:48,960
Speaker 1: came home with a hundred fish, hundred salmon, hundred salmon,

1171
01:05:50,240 --> 01:05:54,080
Speaker 1: salmon chrome red s. Just yeah, we're hundred yards from

1172
01:05:54,080 --> 01:05:56,360
Speaker 1: the ocean, and so they're they're super bright. How bigger.

1173
01:05:56,400 --> 01:05:59,760
Speaker 1: He's a piece. Not big these are. They're smaller three

1174
01:05:59,800 --> 01:06:04,600
Speaker 1: five pounds. Yeah, there's still a lot of fish, man. Yeah,

1175
01:06:04,600 --> 01:06:07,160
Speaker 1: they're gorgeous. They're gorgeous. That that's that's what we're eating there.

1176
01:06:07,280 --> 01:06:09,320
Speaker 1: It's equivalent to when you get a moose down you

1177
01:06:09,360 --> 01:06:11,880
Speaker 1: think something's done, you gotta chop it up. I mean,

1178
01:06:12,000 --> 01:06:14,320
Speaker 1: you go out, you have fun for twelve hours. Now

1179
01:06:14,360 --> 01:06:18,840
Speaker 1: you got a filet hundred salmon. No, but that's it

1180
01:06:18,920 --> 01:06:22,280
Speaker 1: for the year. You're good. So yeah, how do you

1181
01:06:22,280 --> 01:06:26,479
Speaker 1: then go out fish salmon with the rod? Real? Well,

1182
01:06:26,560 --> 01:06:28,720
Speaker 1: it's nice to get some variety, you know, like I

1183
01:06:28,840 --> 01:06:31,200
Speaker 1: really I mean that that's it's really nice to ask

1184
01:06:31,200 --> 01:06:33,880
Speaker 1: some king salmon because they say they taste so different

1185
01:06:33,920 --> 01:06:37,160
Speaker 1: than everything else. But man, else, that's always explained how

1186
01:06:37,160 --> 01:06:38,640
Speaker 1: you made this? This is great? Man, what part of

1187
01:06:38,640 --> 01:06:40,880
Speaker 1: the fishes is? That's just a whole flat. So these

1188
01:06:40,880 --> 01:06:43,200
Speaker 1: were the kind of small soci that we were getting.

1189
01:06:43,280 --> 01:06:45,560
Speaker 1: That's a belly that that's that's pretty primo right there.

1190
01:06:45,600 --> 01:06:48,320
Speaker 1: But um so they're kind of thin filets and I

1191
01:06:48,480 --> 01:06:51,640
Speaker 1: was just I was just cutting the filets into thin

1192
01:06:51,760 --> 01:06:55,920
Speaker 1: strips and leaving the skin on, and then I brined

1193
01:06:55,960 --> 01:07:01,120
Speaker 1: them with the dry brine that was six parts brown

1194
01:07:01,200 --> 01:07:04,520
Speaker 1: sugar to one part koash or salt, and that's it.

1195
01:07:04,640 --> 01:07:07,320
Speaker 1: That's that's the brine. But you can even go put

1196
01:07:07,360 --> 01:07:09,680
Speaker 1: weight on them. No, no, but I use a lot

1197
01:07:09,720 --> 01:07:11,080
Speaker 1: of it. So I got a big tub and I'll

1198
01:07:11,160 --> 01:07:12,920
Speaker 1: lay a layer of these strips in there and then

1199
01:07:12,960 --> 01:07:16,360
Speaker 1: hit just coverment that brine. I mean, you know I used.

1200
01:07:17,040 --> 01:07:20,080
Speaker 1: It's just pounds of brine and then another layer of

1201
01:07:20,160 --> 01:07:22,440
Speaker 1: those strips and then just cover it in the not

1202
01:07:22,720 --> 01:07:24,560
Speaker 1: the brine, but the rub you know, dry the dry rub,

1203
01:07:24,600 --> 01:07:29,000
Speaker 1: whatever you wanna call it. Um. And you're just burying

1204
01:07:29,040 --> 01:07:31,520
Speaker 1: them in that stuff, and it pulls out so much moisture.

1205
01:07:31,560 --> 01:07:33,480
Speaker 1: You know, in a few hours they're in soup. You

1206
01:07:33,560 --> 01:07:35,960
Speaker 1: started out with just dry brown sugar and dry salt,

1207
01:07:35,960 --> 01:07:37,640
Speaker 1: and a few hours or just in soup because it's

1208
01:07:37,640 --> 01:07:41,520
Speaker 1: pulling so much moisture out of the fish. And the

1209
01:07:42,400 --> 01:07:46,720
Speaker 1: nice thing about having that ratio so strongly skewed towards

1210
01:07:46,720 --> 01:07:50,400
Speaker 1: brown sugars that you can't over salt them that way.

1211
01:07:50,880 --> 01:07:53,280
Speaker 1: UM A lot of people will use. So you can

1212
01:07:53,320 --> 01:07:56,040
Speaker 1: bombard them with brind the hell out of them and

1213
01:07:56,080 --> 01:07:58,360
Speaker 1: it's not gonna get too it's never gonna get too salty.

1214
01:07:58,400 --> 01:07:59,840
Speaker 1: And you know, I think you could probably even go

1215
01:08:00,200 --> 01:08:04,360
Speaker 1: to one in this in that you know, salt or

1216
01:08:04,520 --> 01:08:08,960
Speaker 1: sugar curious just like salt does. Right, so um, but

1217
01:08:09,040 --> 01:08:11,360
Speaker 1: by if you get the ratio right, you can just

1218
01:08:11,840 --> 01:08:13,880
Speaker 1: absolutely bright the hell out of and not worry about

1219
01:08:13,880 --> 01:08:17,920
Speaker 1: getting too salty. Yeah, did you look fresh? You've probably

1220
01:08:17,960 --> 01:08:23,720
Speaker 1: noticed freshwater fish piss much much more than saltwater fish. Yeah,

1221
01:08:23,880 --> 01:08:28,080
Speaker 1: Like a freshwater fish absorbs water and pisses copious amounts,

1222
01:08:28,200 --> 01:08:31,240
Speaker 1: and the saltwater fish is always losing through osmosis. It's

1223
01:08:31,240 --> 01:08:34,840
Speaker 1: always amusing water to salt. He's always losing his water

1224
01:08:35,520 --> 01:08:41,800
Speaker 1: and doesn't piss. This is a very small amount. Yeah,

1225
01:08:41,840 --> 01:08:47,200
Speaker 1: And in water wants to float in the direction to

1226
01:08:47,320 --> 01:08:51,640
Speaker 1: equil equi. That means the fish is shedding his freshwater.

1227
01:08:51,960 --> 01:08:54,160
Speaker 1: Saltwater fish is shedding all kinds of water to the

1228
01:08:54,200 --> 01:08:58,839
Speaker 1: ocean a fish and freshwater is holding onto its salt

1229
01:09:00,560 --> 01:09:06,719
Speaker 1: and and affici and salt water is but water drains

1230
01:09:06,760 --> 01:09:10,200
Speaker 1: into his body. Yeah, through the gills, Yeah, through pores

1231
01:09:10,240 --> 01:09:14,559
Speaker 1: and through through pores and his skin. Well that the

1232
01:09:14,600 --> 01:09:16,640
Speaker 1: surpace areas and the gills, I mean, that's where the

1233
01:09:17,560 --> 01:09:19,400
Speaker 1: that's where the real surpace areas, and that's where it

1234
01:09:20,560 --> 01:09:22,599
Speaker 1: gas exchange occurs, and that's where it gets a lot.

1235
01:09:22,720 --> 01:09:28,120
Speaker 1: There's just a lot of opportunity for I move across

1236
01:09:28,120 --> 01:09:31,439
Speaker 1: the guild's Let's say I want to talk about we

1237
01:09:31,560 --> 01:09:34,960
Speaker 1: got all an alphabetic order, teeny bit what do you

1238
01:09:34,960 --> 01:09:37,439
Speaker 1: what do you guys? Uh like sausaging. I'll tell what

1239
01:09:37,479 --> 01:09:40,040
Speaker 1: I make for sausages. I make summer sausage, and I

1240
01:09:40,120 --> 01:09:43,400
Speaker 1: make a variety of fresh sausages. I'll do my fresh

1241
01:09:43,439 --> 01:09:50,760
Speaker 1: sausages um same blend, lean, ten percent fat. I do

1242
01:09:50,800 --> 01:09:53,120
Speaker 1: a handful of fresh sausages. I do them all in

1243
01:09:53,240 --> 01:10:03,800
Speaker 1: hog gut and I freeze them all raw in back bags,

1244
01:10:03,800 --> 01:10:07,439
Speaker 1: three or four per pack. And that's all I do. Know,

1245
01:10:07,680 --> 01:10:11,240
Speaker 1: I used to do all kinds of you know, I'll

1246
01:10:11,240 --> 01:10:14,200
Speaker 1: just do fresh. I'm doing it like smoke this and that.

1247
01:10:14,400 --> 01:10:18,960
Speaker 1: I just got away from it all in summer or Yeah,

1248
01:10:19,040 --> 01:10:23,280
Speaker 1: that's the only thing I smoke. Yeah, we keep referring

1249
01:10:23,280 --> 01:10:25,920
Speaker 1: to Donkey Dick. Is that clear what we're talking about?

1250
01:10:26,000 --> 01:10:32,839
Speaker 1: Summer sausage. But brand side run out of time, brands

1251
01:10:32,880 --> 01:10:37,560
Speaker 1: out of this new cheese, the high cheese. It's revolutionized

1252
01:10:37,560 --> 01:10:40,240
Speaker 1: my cheese and you can put into a five degree

1253
01:10:40,280 --> 01:10:44,040
Speaker 1: of it and it won't melt. It's awesome natural for summer.

1254
01:10:44,120 --> 01:10:47,880
Speaker 1: So here's what I'll tell you. I don't know I would.

1255
01:10:48,240 --> 01:10:52,160
Speaker 1: I won't use nitrates. So in the same summer sausage

1256
01:10:52,160 --> 01:10:54,120
Speaker 1: that I won't point nitrates in, I'll put high timp

1257
01:10:54,200 --> 01:10:58,040
Speaker 1: cheese in. So there may be some issues there, but

1258
01:10:59,000 --> 01:11:03,720
Speaker 1: it's smoke and he's still has its integrity absolutely for

1259
01:11:04,520 --> 01:11:12,720
Speaker 1: for summer sausage. It's legit, it's good. The best sausage

1260
01:11:12,760 --> 01:11:18,560
Speaker 1: making book out there is again Rumans Sharkoutrie. Do you

1261
01:11:18,560 --> 01:11:23,160
Speaker 1: guys use that book? You don't talk about that cheese though?

1262
01:11:24,320 --> 01:11:27,120
Speaker 1: Try it right now. When I first told you about this,

1263
01:11:27,160 --> 01:11:31,720
Speaker 1: you were questionable. Yep, you sent me something. Do you

1264
01:11:31,760 --> 01:11:34,000
Speaker 1: like it? You don't even tell me I loved it.

1265
01:11:35,080 --> 01:11:38,320
Speaker 1: I liked it. I don't even think you're doing me

1266
01:11:45,280 --> 01:11:49,400
Speaker 1: a little smoky too. You smell that smoke. It was good.

1267
01:11:50,439 --> 01:11:52,840
Speaker 1: Not a mustard seed in there. Yeah, what do you

1268
01:11:52,840 --> 01:12:03,320
Speaker 1: guys think about the ratio? Mustard seed? So you can

1269
01:12:03,320 --> 01:12:09,720
Speaker 1: get that high temp cheese and numerous flavors um and

1270
01:12:09,800 --> 01:12:13,040
Speaker 1: I like it. I think it's good. I've heard people

1271
01:12:13,120 --> 01:12:18,040
Speaker 1: question it maybe it's questionably in here, but I never

1272
01:12:18,080 --> 01:12:20,439
Speaker 1: told you I liked the stuff you sent me. Oh man,

1273
01:12:20,479 --> 01:12:22,920
Speaker 1: pretty weirde. I don't like do you sit around at

1274
01:12:23,000 --> 01:12:28,519
Speaker 1: night being like I hate Steve? All right? I know,

1275
01:12:29,000 --> 01:12:30,800
Speaker 1: I know you people don't have a long attention span.

1276
01:12:31,479 --> 01:12:35,679
Speaker 1: Um we we've already stretched its limits. Any concluding thoughts,

1277
01:12:37,240 --> 01:12:39,640
Speaker 1: Be honest, this is the least you've ever spoke in

1278
01:12:39,680 --> 01:12:44,280
Speaker 1: your entire in a long day. We gotta have about

1279
01:12:44,360 --> 01:12:48,719
Speaker 1: three am to get here. Um damn. I was gonna

1280
01:12:48,720 --> 01:12:55,800
Speaker 1: go away with like thoughts. Can't you hear me? Now?

1281
01:12:56,760 --> 01:12:59,479
Speaker 1: I can hear you that I don't. I don't can yet.

1282
01:12:59,560 --> 01:13:02,639
Speaker 1: But one of the biggest draws for me is because

1283
01:13:02,720 --> 01:13:08,280
Speaker 1: I'm always up against like the freezer conundrum of like, maam,

1284
01:13:08,520 --> 01:13:11,240
Speaker 1: it's Monday night, Tuesday night, and I don't have stuff

1285
01:13:11,280 --> 01:13:13,280
Speaker 1: thought out, and I would try to do the Sunday

1286
01:13:13,479 --> 01:13:15,519
Speaker 1: thing where I really plan ahead for the week, but

1287
01:13:16,040 --> 01:13:18,040
Speaker 1: be so nice to just have that stuff and done

1288
01:13:18,120 --> 01:13:20,400
Speaker 1: take up freezer space when your pantry is just stocked

1289
01:13:20,400 --> 01:13:23,479
Speaker 1: full of this caned me and I and I don't

1290
01:13:23,479 --> 01:13:25,559
Speaker 1: even can my stock, so my stock is in my

1291
01:13:25,600 --> 01:13:29,400
Speaker 1: freezer and um, okay, yeah, I cannon stock is totally

1292
01:13:29,439 --> 01:13:31,760
Speaker 1: the way to go if you had to recommend real

1293
01:13:31,840 --> 01:13:34,000
Speaker 1: quick or give me the spiel on where I should

1294
01:13:34,040 --> 01:13:36,720
Speaker 1: go to or like what piece of equipment I need

1295
01:13:36,760 --> 01:13:38,360
Speaker 1: to In my mind, is only one it is that

1296
01:13:38,439 --> 01:13:41,360
Speaker 1: big pressto. It's like the kind of everybody has a

1297
01:13:41,520 --> 01:13:47,559
Speaker 1: giant pressto. Everybody don't ask, Yeah it does. It's a

1298
01:13:48,000 --> 01:13:49,800
Speaker 1: it has a metal on metal steel. It has like

1299
01:13:49,800 --> 01:13:54,320
Speaker 1: a milled well you put bass lean on there, you don't,

1300
01:13:54,479 --> 01:13:58,080
Speaker 1: you don't need to, but doesn't have a gasket, and

1301
01:13:58,120 --> 01:14:01,479
Speaker 1: so that just never goes bad at it. They're they're excellent.

1302
01:14:04,240 --> 01:14:06,160
Speaker 1: Mine's a big it must say it was made out

1303
01:14:06,160 --> 01:14:07,880
Speaker 1: of loomin. What are those pressed? The ones like mom

1304
01:14:07,920 --> 01:14:10,960
Speaker 1: had the same one Mom had. I mean, you can't

1305
01:14:10,960 --> 01:14:14,040
Speaker 1: destroy it, you know. And they're not that much money.

1306
01:14:14,439 --> 01:14:17,840
Speaker 1: The big gass ones are like sixty seventy bucks. Yeah,

1307
01:14:17,920 --> 01:14:21,840
Speaker 1: the ones who we're talking about her significantly more than that.

1308
01:14:23,240 --> 01:14:27,200
Speaker 1: I bought mine in a long time ago. When you

1309
01:14:27,240 --> 01:14:29,439
Speaker 1: go there, three hundred bucks for an All American for

1310
01:14:29,520 --> 01:14:33,040
Speaker 1: the size we have, you can do fourteen point jars

1311
01:14:33,640 --> 01:14:37,960
Speaker 1: because I think mine is eight, so you can layer jars.

1312
01:14:38,000 --> 01:14:44,840
Speaker 1: They're calling off that you can do to um. The

1313
01:14:45,080 --> 01:14:49,080
Speaker 1: The cost is when you go and buy jars at

1314
01:14:49,080 --> 01:14:53,880
Speaker 1: an actual store, it's like they say not to And

1315
01:14:53,920 --> 01:14:57,040
Speaker 1: I'm not saying people should go do this, but you

1316
01:14:57,040 --> 01:15:00,240
Speaker 1: know a lot of companies will sell pasta saw loss

1317
01:15:00,800 --> 01:15:03,880
Speaker 1: and pickles and stuff in a in a jar. It

1318
01:15:03,960 --> 01:15:06,240
Speaker 1: might not be up to specs and up to grade,

1319
01:15:06,479 --> 01:15:10,200
Speaker 1: but if it's got that size lid, they say, the

1320
01:15:10,240 --> 01:15:14,639
Speaker 1: glass isn't it's good time. I've never had one break.

1321
01:15:14,960 --> 01:15:17,320
Speaker 1: I don't know. I've heard you're not supposed to do that.

1322
01:15:17,360 --> 01:15:19,960
Speaker 1: I never have a break. The everything is you see

1323
01:15:20,000 --> 01:15:23,160
Speaker 1: people throw them out going to any kind of like Goodwill,

1324
01:15:23,240 --> 01:15:26,559
Speaker 1: Salvation Army. They're in there, they're in yard sales. But

1325
01:15:26,640 --> 01:15:28,400
Speaker 1: like if you're gonna go jar a whole bunch of

1326
01:15:28,400 --> 01:15:30,959
Speaker 1: stuff and you go in and buy brand new glass,

1327
01:15:31,360 --> 01:15:34,280
Speaker 1: it kind of feels like a little bit like not.

1328
01:15:35,200 --> 01:15:36,880
Speaker 1: It just feels a little off, like the amount of

1329
01:15:36,880 --> 01:15:38,840
Speaker 1: money you're spending to do it again, It's kind of

1330
01:15:38,840 --> 01:15:41,200
Speaker 1: like jumping into reload and buying a bunch of new

1331
01:15:41,439 --> 01:15:45,120
Speaker 1: grass at a dollar a pieces. Damn oh, it takes

1332
01:15:45,120 --> 01:15:48,040
Speaker 1: you gotta reload years to make up for the startup cost.

1333
01:15:48,560 --> 01:15:51,920
Speaker 1: But I bought very few jars in my life. When

1334
01:15:51,920 --> 01:15:53,280
Speaker 1: I see him out, just grab him, you know what

1335
01:15:53,280 --> 01:15:55,960
Speaker 1: I mean. And I keep them hanging out somewhere and

1336
01:15:56,360 --> 01:15:58,760
Speaker 1: it's fun. It's fun to can man. I like it.

1337
01:15:59,080 --> 01:16:00,840
Speaker 1: And then whenevery didn't go ship, you know, in the

1338
01:16:00,880 --> 01:16:04,400
Speaker 1: world collapses and and and everybody's cannibalizing each other and

1339
01:16:04,439 --> 01:16:07,559
Speaker 1: there's no law and it's just total anarchy. Your freezer

1340
01:16:07,600 --> 01:16:12,200
Speaker 1: is not gonna, your freezer is not staying frozen. Can

1341
01:16:12,200 --> 01:16:15,679
Speaker 1: start cannon humans, I know you can. We no can

1342
01:16:15,680 --> 01:16:22,040
Speaker 1: each other. Um, so that's an our selling point unless

1343
01:16:22,040 --> 01:16:26,320
Speaker 1: you've got a solar powered freezer. Uh yeah, cannon spawn.

1344
01:16:26,400 --> 01:16:30,360
Speaker 1: It's old timy. I like it. Oh, there's something really

1345
01:16:30,400 --> 01:16:35,000
Speaker 1: satisfying about having just to hold cabinet full of pretty

1346
01:16:35,000 --> 01:16:37,760
Speaker 1: glass jars and stuff that you can. It's it's real nice.

1347
01:16:37,920 --> 01:16:40,280
Speaker 1: I jar too. I like to grow beats and make

1348
01:16:40,360 --> 01:16:42,960
Speaker 1: pickled beets. That's the only thing out of my garden

1349
01:16:43,000 --> 01:16:45,400
Speaker 1: to that jar though. To me, I I'll jar tomatoes

1350
01:16:45,400 --> 01:16:48,639
Speaker 1: and I'll darick and green beans too. Oh yeah, sorry,

1351
01:16:50,439 --> 01:16:53,719
Speaker 1: gift to man, you know, really, my brother Matt for Christmas,

1352
01:16:53,720 --> 01:16:56,880
Speaker 1: he sends out stuff like that. What you can do?

1353
01:16:56,920 --> 01:17:00,920
Speaker 1: You go give everybody gift card, you know, give him

1354
01:17:00,920 --> 01:17:04,200
Speaker 1: a jar or something. Man it like it's pretty oh man,

1355
01:17:04,240 --> 01:17:07,599
Speaker 1: that just shows love and respect and hugs and kissing

1356
01:17:07,640 --> 01:17:09,640
Speaker 1: is all. And you know, one little package. There you go.

1357
01:17:10,920 --> 01:17:17,200
Speaker 1: Brand concluding thoughts, I don't know, man, processing meets it's fun.

1358
01:17:17,200 --> 01:17:21,000
Speaker 1: And if you're gonna kill animals, like, it's one of

1359
01:17:21,040 --> 01:17:24,599
Speaker 1: those things you need somebody to get you into hunting Normally,

1360
01:17:24,760 --> 01:17:26,880
Speaker 1: you don't get into it on your own. Same with

1361
01:17:27,000 --> 01:17:29,320
Speaker 1: processing your own meat. Generally it's not one of those

1362
01:17:29,320 --> 01:17:32,639
Speaker 1: things you get into. But once you do, it's worth

1363
01:17:32,680 --> 01:17:37,360
Speaker 1: it and it's uh, it's cost effective and it's rewarding.

1364
01:17:37,439 --> 01:17:41,639
Speaker 1: And recommend anybody who's interested in get into it. Yeah,

1365
01:17:41,800 --> 01:17:45,640
Speaker 1: and and team up with friends. Uh, Like, if you

1366
01:17:45,720 --> 01:17:49,160
Speaker 1: kill a deer, have a couple of guys over and

1367
01:17:49,200 --> 01:17:51,599
Speaker 1: process the whole thing and give them, you know, give

1368
01:17:51,640 --> 01:17:53,240
Speaker 1: them like a third of it. I mean it's not

1369
01:17:53,240 --> 01:17:55,800
Speaker 1: gonna screw I mean there, they'll turn right around. Do

1370
01:17:55,840 --> 01:17:58,000
Speaker 1: the same for you. You learn a lot stuff that way.

1371
01:17:58,000 --> 01:17:59,920
Speaker 1: All right, sign it out, Thanks for listening.