WEBVTT - Ep. 013 0:00:00.560 --> 0:00:03.760 All right, this is the Medior podcast. We're gonna be 0:00:03.800 --> 0:00:09.600 talking about smoke, puss, pickled sucker, donkey dick, stuff like 0:00:09.640 --> 0:00:12.760 that while an array of which I have laid out 0:00:12.800 --> 0:00:14.840 in front of me. But first of all, talk about 0:00:14.840 --> 0:00:17.279 a couple of other things. Real quick. We're recording right 0:00:17.320 --> 0:00:20.880 now to Anchorage, Alaska. We're in Anchorage because I'm I'm 0:00:20.960 --> 0:00:25.640 passing through Anchorage, UM on the way out to hunt 0:00:26.360 --> 0:00:30.000 for a musk ox out on none of Back Island 0:00:30.080 --> 0:00:33.040 out in the Baring Sea. It's funny because on the 0:00:33.080 --> 0:00:37.400 way here, I was reading this book the writer Peter Matheson, 0:00:37.520 --> 0:00:41.199 who many people. Many people don't know who Peter Mathewson is. 0:00:41.200 --> 0:00:44.080 People who do know who Peter Mathison and Is often 0:00:44.159 --> 0:00:47.800 know him through his book Snow Leopard. But Matheson in 0:00:47.840 --> 0:00:51.000 the sixties wrote this book about the musk ox on 0:00:51.120 --> 0:00:54.480 Noneavack Island, and on his way to Noneavack Island in 0:00:54.480 --> 0:00:57.080 the nine four he passed through Anchorage where I'm sitting 0:00:57.120 --> 0:01:01.520 right now, and he had this passage I was reading 0:01:01.520 --> 0:01:03.800 on the airport. I want to read this too. I'm 0:01:03.800 --> 0:01:05.640 sitting here with a couple of guys from Anchorage, and 0:01:05.680 --> 0:01:10.320 I want to read in this passage from Anchorage, there's 0:01:10.400 --> 0:01:16.080 no road westward, and it remains a frontier town despite 0:01:16.120 --> 0:01:20.679 its efforts at mainstream respectability. It still has pawn shops 0:01:20.720 --> 0:01:24.800 full of guns, hides and snowshoes, and saloons jammed with 0:01:24.920 --> 0:01:29.920 Indians and prospectors. No longer gold but oil. Violent death 0:01:30.040 --> 0:01:33.399 is not an unusually event, and Anchorage and its jail 0:01:33.560 --> 0:01:36.480 is full of wild young men. The town has a 0:01:36.520 --> 0:01:40.839 striking location by the sea, on a plateau surrounded by mountains, 0:01:41.160 --> 0:01:45.720 and despite its recent earthquakes, its prospects are immense. But 0:01:45.800 --> 0:01:49.680 domesticity is soon to come. Its novelty stores will no 0:01:49.760 --> 0:01:53.440 longer sell small moose droppings made up as ear rings, 0:01:53.920 --> 0:01:57.200 and it will be just another provincial town to which 0:01:57.280 --> 0:02:04.320 zoning came too late. He couldn't have been more. I 0:02:04.400 --> 0:02:06.000 was like, you think this guy would have passed through 0:02:06.000 --> 0:02:10.120 Anchors last night, don't you feel that? Oh? Especially the 0:02:10.440 --> 0:02:12.600 moose drop, the moose drop everything. Yeah, you can still 0:02:12.639 --> 0:02:15.080 buy those all over town. Was that written in the sixties, 0:02:17.360 --> 0:02:20.480 that here, here's here, here's here's you sitting here right now? 0:02:21.280 --> 0:02:27.440 Um My brother Dan Ronella and Brant Mixel, both those 0:02:27.480 --> 0:02:30.079 guys you might if you happen to watch the show 0:02:30.120 --> 0:02:32.080 called Media. You might have seen these guys on the show. 0:02:32.400 --> 0:02:39.880 They're both biologist. Danny works with fish and uh Aquatic Ecosystems. 0:02:39.880 --> 0:02:44.640 Brandt works with ducks. So they're as involved in wild games. Uh, 0:02:44.680 --> 0:02:47.959 they're involved in wild game. It's the life of wild 0:02:48.000 --> 0:02:50.200 game and not just like what happens after it's dead, 0:02:50.760 --> 0:02:53.440 but things of the nature of keeping wild game around. 0:02:53.960 --> 0:03:00.520 And Uh, Mike washed Leski, you polish Mike um Austin, 0:03:00.560 --> 0:03:05.639 Texas and then your honestly tell us, Yanna say say 0:03:05.680 --> 0:03:13.120 something to Latvian, say pickled pike and Lavian can't do it. 0:03:14.040 --> 0:03:17.640 He's not fluent. Oh my, my dad listened to the 0:03:18.040 --> 0:03:21.720 uh Bozeman episode and he was happy that they don't 0:03:21.760 --> 0:03:24.640 air the Meteor podcast and Labba because he was a 0:03:24.680 --> 0:03:27.840 little uh, he was a little embarrassed about my Lavian 0:03:27.960 --> 0:03:30.079 skills when he put me on the spot in the 0:03:30.200 --> 0:03:34.920 last one. Yeah. Nice, Uh speaks Laban. Where's the special 0:03:35.040 --> 0:03:39.960 Lavian ring went to Latvian camp has never been to Lavia. 0:03:41.600 --> 0:03:46.320 We did get a trail camp pick of some that 0:03:46.400 --> 0:03:51.720 was amazing. Man. Latvia, where Janice's family hails from, has 0:03:51.960 --> 0:03:55.120 actual wild boars. And I'm telling you, in the US 0:03:55.160 --> 0:03:58.560 people as talking about like Siberians, you know, like wild boar, 0:03:58.680 --> 0:04:01.880 wild boars. It's like there's something else going on in Europe. 0:04:02.040 --> 0:04:07.800 You look at those pigs in Latvia, it's like that's 0:04:07.800 --> 0:04:11.160 a pure form of like there's a lot of domestic 0:04:11.320 --> 0:04:15.280 strains that have weaseled their way into US stock because 0:04:15.400 --> 0:04:18.600 them pigs are not the same deal. They look very 0:04:18.640 --> 0:04:21.760 fleet footage that picture it's like, I don't know, it 0:04:21.839 --> 0:04:24.440 must be some sort of a trail camera traffic camp pigs. 0:04:24.440 --> 0:04:26.560 These pigs are running across the street at night and 0:04:27.160 --> 0:04:29.919 in Regal Abby in the capital city, and it almost 0:04:29.960 --> 0:04:32.480 looks like not a single pigs foot is actually on 0:04:32.520 --> 0:04:35.960 the ground. They're like running and it's just they're so quick, 0:04:36.760 --> 0:04:41.280 nobody's really touching the ground. There's there's just like, man, 0:04:41.279 --> 0:04:43.600 they look like wild animal. And in the guide, but 0:04:43.720 --> 0:04:46.279 there's a picture of a wild pig and I'm like, man, 0:04:46.279 --> 0:04:48.559 that pig is a wild pig running through the snow, 0:04:48.680 --> 0:04:51.080 and it won't be an Eurasian pig. It's like the 0:04:51.160 --> 0:04:53.120 US ones are a little bit different. We're getting away 0:04:53.160 --> 0:04:59.920 off subject um smoke pus donkey dick. We're a talk 0:05:00.080 --> 0:05:06.280 about everyone here is is involved in at a hobby 0:05:06.360 --> 0:05:11.359 level and be on a hobby level, uh, preserving wild game. 0:05:12.480 --> 0:05:16.719 So I'm talking about canning, drying, freezing, charkoutrie like whatever 0:05:16.760 --> 0:05:18.680 it takes to carry wild game over. And so I 0:05:18.720 --> 0:05:20.400 want to have a discussion with a bunch of people 0:05:20.400 --> 0:05:24.840 who I regard as having levels of expertise about what 0:05:24.960 --> 0:05:27.960 they like to do with wild game to hold it over. 0:05:28.080 --> 0:05:34.039 So this is everything excluding fresh consumption. And when I 0:05:34.120 --> 0:05:36.320 was thinking about this, I thought about the body. I 0:05:36.560 --> 0:05:39.320 kind of like made some notes to myself and they 0:05:39.320 --> 0:05:45.520 put all the different forms in alphabetical order. Um, and 0:05:45.560 --> 0:05:50.800 within that, we're gonna start talking about canning and just 0:05:50.839 --> 0:05:53.360 what we have here? What do we have? Someone rat 0:05:53.400 --> 0:05:55.400 a lot, everybody rattle off what they have here. It's canned, 0:05:57.080 --> 0:05:59.720 Dan's got smoked, Okay, smoke. Octopus? Where is it from? 0:05:59.760 --> 0:06:02.360 What's up with that? It's it's small, it's a it's 0:06:02.360 --> 0:06:05.760 an octopus that that that I caught at our the 0:06:06.160 --> 0:06:08.159 cabin that Steve and I and are some some other 0:06:08.200 --> 0:06:11.479 sharing Saltry Cove, Southeast Alaska. But it's an octopus that 0:06:11.520 --> 0:06:14.960 wrote up uh from about two d and fift of 0:06:14.960 --> 0:06:18.760 water in a shrimp trap in it. Yeah, and it 0:06:18.800 --> 0:06:21.240 was an octopus that I don't know, maybe you know 0:06:21.360 --> 0:06:23.559 the tips of its arms. If you kind of spread 0:06:23.600 --> 0:06:28.039 it out, it might be maybe four ft across. I 0:06:28.040 --> 0:06:30.920 mean it's a substantial handim hope. But it's fit through 0:06:31.160 --> 0:06:33.360 you know, the eye and a shrimp pat pot, which 0:06:33.400 --> 0:06:36.040 is about it's not as big around as a beer can, 0:06:36.200 --> 0:06:39.920 you know, so that somehow those things just contort their 0:06:39.960 --> 0:06:43.680 way a little att Yeah, get through there, you know. 0:06:43.800 --> 0:06:46.800 But yeah, so I pulled it up and and uh, 0:06:46.839 --> 0:06:49.160 I was with rod letton when when we got it, 0:06:49.160 --> 0:06:51.840 and he took four arms and I took four arms 0:06:51.839 --> 0:06:54.599 and back and packed it, brought it back to anchorage 0:06:54.600 --> 0:06:56.880 and boiled it for a half an hour, smoked it 0:06:56.920 --> 0:06:59.039 for a few hours, then put it in a jar 0:06:59.160 --> 0:07:02.280 and process that their pressure cooker. If it wasn't for smoke, 0:07:02.360 --> 0:07:04.600 doctor Pus, I wouldn't have gotten involved by that place, 0:07:04.600 --> 0:07:07.279 because like when you took me out to meet Ron 0:07:07.320 --> 0:07:10.600 and he gave that jar smoked oxopus, the best thing, man, 0:07:10.760 --> 0:07:14.000 just like so rich and perfect. And then uh, brand, 0:07:14.360 --> 0:07:18.280 Brand's got everything in the world caned here. Yeah, so 0:07:18.600 --> 0:07:21.600 all right right on top we got some canned rendered 0:07:21.600 --> 0:07:26.600 bear lard, which looks like large Oh it looks like Chrisco. Yeah, 0:07:26.640 --> 0:07:29.960 that's way cooler though, half parint jar of Chrisco. Then 0:07:30.000 --> 0:07:34.200 we got a can of canned bear meat, which getting 0:07:34.200 --> 0:07:36.360 the fat off all the little chunks of stew meats 0:07:36.800 --> 0:07:42.600 practically impossible. So there's also some render, some canned smoked salmon, 0:07:43.960 --> 0:07:49.480 some goat stock from mountain goat from mountain goat from 0:07:49.480 --> 0:07:53.720 this fall, and then some donkey dick a k a 0:07:53.800 --> 0:07:57.840 summer sausage. We're not yet different can, so I'm I'm 0:07:57.920 --> 0:08:00.240 jumping ahead, so we'll stop on that. What is in 0:08:00.280 --> 0:08:04.240 the last can is that is um moose ribbed meat 0:08:04.320 --> 0:08:10.200 off the bone in a jar with barbecue sauce and 0:08:10.240 --> 0:08:12.720 then and then process and the pressure cooker. So a 0:08:12.760 --> 0:08:14.760 whole bunch of stuff. But that's the most interesting thing 0:08:14.760 --> 0:08:18.400 because so many people ditch ribbed meat or just grind 0:08:18.440 --> 0:08:20.480 it other wrong ground. Lot as you're using it for 0:08:20.560 --> 0:08:24.040 something great, but like any possible other use you can 0:08:24.080 --> 0:08:26.600 find for that stuff, So you just like took the 0:08:26.680 --> 0:08:29.040 rib chunks and you say it's but it's not. It's 0:08:29.080 --> 0:08:30.960 hit and miss. It's hitting me. And there's a lot 0:08:31.000 --> 0:08:36.559 of jar to jar variability, like but like from what fat? Yeah, 0:08:36.600 --> 0:08:39.360 I think it's fat and just the overall amount of meat. 0:08:39.360 --> 0:08:41.520 And they're compared to connective tissue and stuff. It's like 0:08:41.559 --> 0:08:42.960 some of them are pretty good and some of them 0:08:43.000 --> 0:08:45.319 are pretty marginal. You know, it's the whole ring. I'd 0:08:45.320 --> 0:08:46.640 be curious to see what you guys think. You guys, 0:08:46.679 --> 0:08:48.120 we should try it, you know, I want to check 0:08:48.120 --> 0:08:51.080 it out. Now. All the stuff we're looking at, the 0:08:51.080 --> 0:08:55.600 can stuff we're looking at is canned and glass, um, 0:08:55.880 --> 0:09:00.640 just like classic bell jars, ball, current ball, her and ball. 0:09:01.120 --> 0:09:03.600 But you had you should explain it to me because uh, 0:09:03.720 --> 0:09:08.040 for a while you Danny got into canning game meet 0:09:08.200 --> 0:09:11.160 and steel cans. The thing I obviously remember. Man, it's 0:09:11.200 --> 0:09:14.680 so funny is one years ago, back when you're just 0:09:14.720 --> 0:09:21.440 like so poor, you had sent down a teal you'd 0:09:21.520 --> 0:09:24.440 stuff to teal inside of steel jar, and Candid and 0:09:24.480 --> 0:09:28.600 me and Matt carried that teal everywhere for the longest 0:09:28.640 --> 0:09:30.920 time and we're eventually up hunting on in the Unit 0:09:30.960 --> 0:09:33.480 six fifty two on the muscle Shell River from Yield. 0:09:33.520 --> 0:09:37.840 You I remember we had in our backpack the teal, 0:09:38.400 --> 0:09:41.680 the can teal and a whole bunch of slim fast 0:09:41.720 --> 0:09:45.000 steel cans. Because Matt had this neighbor in Miles City 0:09:45.360 --> 0:09:51.960 named West who had died. And when he died, Uh, 0:09:52.240 --> 0:09:55.319 somehow or another, someone brought over all these cases of 0:09:55.440 --> 0:09:57.760 slim fast that we're somewhere and where I don't know. 0:09:57.800 --> 0:09:59.600 I don't know how it was affiliated with West's death. 0:09:59.760 --> 0:10:02.880 We aim into possession of a buch slim fast. Bring 0:10:02.920 --> 0:10:04.920 West up for an interesting thing, because you want to 0:10:04.960 --> 0:10:10.440 talk about meat. West wash before he died and after 0:10:10.440 --> 0:10:12.520 he died didn't have one of the stumps. His thumb 0:10:12.640 --> 0:10:16.720 was gone. When he was a kid, they used to 0:10:16.800 --> 0:10:21.600 hook up. They take the tire off truck and run 0:10:21.600 --> 0:10:26.600 a belt on the run a belt on the rim, 0:10:26.679 --> 0:10:29.920 and they would off that belt power a big buzz 0:10:29.960 --> 0:10:36.000 off to cut wood. In West cut his thumb right 0:10:36.360 --> 0:10:40.200 off off, I mean like joint everything. Cut his stumb off. 0:10:40.440 --> 0:10:45.000 And West said his brother took the thumb and threw 0:10:45.000 --> 0:10:48.920 it into the pig pen and pixes eighth. The thumb 0:10:49.200 --> 0:10:54.320 never gota reattached. So he had his his slim fast. 0:10:54.840 --> 0:10:58.280 And that we that Matt inherited all this slim fast, 0:10:58.400 --> 0:11:00.800 and the we were walking around he couldn't open them. 0:11:01.400 --> 0:11:04.800 We're walking around drinking slim Fast with this can of 0:11:04.840 --> 0:11:07.040 teal and a can I remember Pooter was here and 0:11:07.280 --> 0:11:09.760 a friend of ours food and he was drank about 0:11:09.800 --> 0:11:12.560 six slim fasts one day. It was comment that if 0:11:12.559 --> 0:11:14.839 this stuff really works, he's gonna be skinning bones. And 0:11:14.880 --> 0:11:18.439 no doubt there was the enough dance can of s 0:11:18.800 --> 0:11:21.920 is canned teal. And we must have been carrying around 0:11:21.960 --> 0:11:24.720 too much because it was, honestly like a can of bones. 0:11:25.320 --> 0:11:27.960 It all just fell off. It all like dissolved or 0:11:28.000 --> 0:11:31.800 something of its like we're trying to make sandwiches of it. 0:11:32.080 --> 0:11:34.280 You just had like drink was on top and pick 0:11:34.360 --> 0:11:36.199 the bones out, you know, and it was like Danny's 0:11:36.280 --> 0:11:41.080 canned bones. Man, look home? Canning me? Is it? It's 0:11:41.200 --> 0:11:43.200 I mean, you're cooking it hot, and you're cooking it long, 0:11:43.280 --> 0:11:46.080 and it's when it's pressure cooker, so water gets up 0:11:46.120 --> 0:11:50.720 to what was it about two twenty in there. Yeah, 0:11:50.720 --> 0:11:52.439 it's under pressure, so it's way hotter than just like 0:11:52.480 --> 0:11:54.679 a pot of boiling water. And then you might not 0:11:54.800 --> 0:11:57.760 processing the stuff, you know, for sometimes an hour or more, 0:11:57.800 --> 0:12:00.160 and so yeah, you're really cooking the hell out of it. 0:12:00.240 --> 0:12:04.120 So it's it's hard to gauge. Well, I mean it's 0:12:04.160 --> 0:12:05.920 hard to avoid. I mean, it's just probably what I'm saying, 0:12:06.000 --> 0:12:08.360 just don't know, you know. Yeah, Like for like when 0:12:08.400 --> 0:12:10.360 I go to do one of the things I like 0:12:10.440 --> 0:12:12.920 to cook is just to do corn meat and a 0:12:12.960 --> 0:12:16.640 pressure cooker, and you can't look, do you know what 0:12:16.679 --> 0:12:19.640 I mean, You're just like, I don't know. Sometimes you 0:12:19.720 --> 0:12:22.080 blast it. Sometimes you open it up it's not ready. 0:12:22.160 --> 0:12:24.640 Sometimes you open it up and it's like broth. You know, 0:12:24.679 --> 0:12:27.680 you don't know. But what was with the steel canner? 0:12:27.840 --> 0:12:29.320 Like you don't use it anymore? You know, I still 0:12:29.360 --> 0:12:30.920 have it, I just haven't used it in a while, 0:12:30.960 --> 0:12:34.120 and I keep thinking I'm going to. But it's essentially 0:12:34.120 --> 0:12:37.480 the same process. It's supposed to be cheaper. What No, 0:12:37.640 --> 0:12:41.000 it's actually more expensive. And it's yeah, yeah, because you know, 0:12:41.040 --> 0:12:44.400 when you're when you're working with glass jars, they're reusable. 0:12:44.640 --> 0:12:46.920 All you need to do is buy in the in 0:12:46.960 --> 0:12:49.640 the in the the rings that steal down the lids 0:12:49.720 --> 0:12:52.240 are reusable and the only thing you're buying out out 0:12:52.280 --> 0:12:54.480 the lids. You know, they're less than a bucket piece. 0:12:54.559 --> 0:12:57.080 But when you're canning and steel jars you need. You know, 0:12:57.120 --> 0:12:59.640 you're placing the whole jar the cold can every time, 0:12:59.760 --> 0:13:01.920 you know when they're they're kind of expensive actually just 0:13:01.960 --> 0:13:04.040 to buy them love. What's the selling point? Just it's 0:13:04.080 --> 0:13:08.200 that they're unbreakable. Yeah, so it's nice for you know, 0:13:08.240 --> 0:13:13.000 going on trips and things not looking glass around for sure. Man. Yeah, 0:13:13.360 --> 0:13:17.640 you know, we're kids, Like we had our laund room 0:13:17.720 --> 0:13:19.880 doubled as a canning room. Like it was kind of 0:13:19.880 --> 0:13:22.440 the air when people were really in the canny, I think, yeah, 0:13:22.480 --> 0:13:24.360 a little back to the earth. And my mom had 0:13:24.400 --> 0:13:28.559 all these shelves in the basement and she would can venison, 0:13:28.880 --> 0:13:33.680 just Cuba venison. Do it so like Cuba venison. Packet 0:13:33.679 --> 0:13:37.920 into the jar, raw, pour water on it, sometimes water 0:13:38.000 --> 0:13:43.040 and mustard, sometimes like a thin barbecue sauce, and then 0:13:43.800 --> 0:13:48.079 vaporizing that can. But it was good man, like eating 0:13:48.080 --> 0:13:51.199 that stuff. And I started doing that again very recently. 0:13:52.120 --> 0:13:54.280 And when I did it, I did it just like 0:13:54.360 --> 0:13:56.560 Mom used to do it, just chunks, So I was 0:13:56.559 --> 0:13:58.760 in venice. I was was moose, not dear, but just 0:13:58.880 --> 0:14:01.680 chunks and moose me into jo are and just straight 0:14:01.720 --> 0:14:04.400 into the straight into the pressure cooker, like just like 0:14:04.400 --> 0:14:06.719 bonded it and that turned out pretty good. But the 0:14:06.960 --> 0:14:09.439 other thing I did that I think improved it substantially 0:14:09.520 --> 0:14:12.360 was just browning it first and then packing it in 0:14:12.400 --> 0:14:15.439 the jar. But no sauce or anything. Nope, Nope. A 0:14:15.520 --> 0:14:17.920 little bit of salt, pinch of salt. That's all I 0:14:17.960 --> 0:14:20.840 put in there. It's water and salt, very little water. 0:14:20.920 --> 0:14:23.640 You don't even do you put water in? You don't 0:14:23.640 --> 0:14:25.360 have to, but I do. I do, and not not 0:14:25.400 --> 0:14:27.760 all the way up, but maybe half three quarters of 0:14:27.760 --> 0:14:29.680 the way up. That's what's funny about the smoke puss. 0:14:29.760 --> 0:14:32.320 It's in, it's sealed, but it's just the pieces of 0:14:32.320 --> 0:14:35.400 puss bounce around there like marble. Yeah, that did you 0:14:35.440 --> 0:14:37.960 put water in there? I don't. I don't generally pool 0:14:37.960 --> 0:14:39.880 water in. So that's all the salmon fat in that, 0:14:42.200 --> 0:14:47.120 But that that um jarred chunked meat, especially the stuff 0:14:47.160 --> 0:14:48.960 that I browned first. Like if you're in a hurry 0:14:49.000 --> 0:14:52.520 and you didn't thaw out, you know, meat for dinner, 0:14:52.680 --> 0:14:54.560 and you just take some of that and you can 0:14:54.600 --> 0:14:56.680 just shred it, you know, with a fork in a 0:14:56.760 --> 0:14:59.680 pan and brown it and make cocos out of it 0:14:59.800 --> 0:15:02.880 or yeah, or just throw it on a sandwich or whatever. 0:15:02.920 --> 0:15:05.560 It's it's like super fast and it's really good. A 0:15:05.600 --> 0:15:09.080 little barbecue shaw oh yeah, barbecue. It's basically just like 0:15:09.120 --> 0:15:11.360 having a leftover pot roast that you can shred instead. 0:15:11.360 --> 0:15:13.160 It just comes off at a jar on the shelf. 0:15:13.440 --> 0:15:15.760 That's the last time I can't a bunch of meat. 0:15:16.000 --> 0:15:17.920 It was for that reason. And that's what I use 0:15:18.000 --> 0:15:19.600 it for. Is when you screw up and you don't 0:15:19.640 --> 0:15:22.680 saw something like you don't know, like whatever. You go away, 0:15:22.720 --> 0:15:24.800 you're like you're doing something your kids or something, and 0:15:24.840 --> 0:15:26.440 you come home and you're like, man, I didn't throw 0:15:26.440 --> 0:15:29.440 anything out, and it's so late and everything's screwed up. 0:15:29.560 --> 0:15:31.040 You're like me, either I have to like go order 0:15:31.040 --> 0:15:33.560 a pizza now or something I would take that can 0:15:33.720 --> 0:15:36.120 open up and do it. Yeah, because it's like you 0:15:36.200 --> 0:15:37.600 just that way, you can stay on it. You can 0:15:37.640 --> 0:15:40.080 stay on a good you know game kick without without 0:15:40.200 --> 0:15:42.840 without blowing it off. But the last thing I can 0:15:44.360 --> 0:15:46.720 not long ago is I just made We did this 0:15:46.760 --> 0:15:49.120 thing called the mixed boil where we boiled like tongue, 0:15:49.240 --> 0:15:51.760 all kinds of stuff and the pot in the liquid 0:15:51.800 --> 0:15:54.040 was so good. I just canned all that. It was 0:15:54.120 --> 0:15:58.000 salted already very salty, so you can't reduce it down 0:15:58.360 --> 0:16:00.480 to make like a Demi glass or something, because it'd 0:16:00.480 --> 0:16:03.560 be like overpoweringly salty. But I jarred that and now 0:16:03.920 --> 0:16:06.920 that's the soup in a can like you pour us 0:16:06.920 --> 0:16:08.760 about you don't. You just add anything to it and 0:16:08.840 --> 0:16:10.520 it's good. You put a carrot in there and it 0:16:10.600 --> 0:16:13.880 tastes good. Man. You know, I did twelve quarts of 0:16:13.920 --> 0:16:18.240 that stuff over Thanksgiving and I'm down to two quarts now, 0:16:18.720 --> 0:16:20.400 so I've done I've eating ten quarts in the last 0:16:20.440 --> 0:16:23.280 couple of months. You know that. That's something that both 0:16:23.280 --> 0:16:26.080 Brandon and I've been doing over the last several years. Now. 0:16:26.120 --> 0:16:29.280 It's it's just bringing a whole bunch of bones and 0:16:29.320 --> 0:16:32.840 making buns of stock out of him. And what do 0:16:32.840 --> 0:16:34.880 you guys do when you're doing that, Like what you make? 0:16:34.880 --> 0:16:38.120 What would you do to make the gold stock? So roast, 0:16:38.680 --> 0:16:42.280 cut up, quarter a bunch of onions, peppers, carrots, celery, 0:16:42.760 --> 0:16:45.480 leave the skin on the onions. That's um one of 0:16:45.520 --> 0:16:48.040 the things I've learned. The skins helped give it that 0:16:48.160 --> 0:16:52.560 nice dark color. So quarter all the veggies. A lot 0:16:52.600 --> 0:16:56.080 of recipes, a lot of recipes you'll find will say, 0:16:57.160 --> 0:16:59.200 you know, kind of do the veggies and the bones together. 0:16:59.240 --> 0:17:01.240 But I go a little little bit bigger, So I'll 0:17:01.280 --> 0:17:05.480 go just an entire bacon sheet of veggies. Roast until 0:17:05.480 --> 0:17:08.320 they're good and brown. Maybe put a little oil on them. 0:17:09.000 --> 0:17:14.160 Then do ribs, ribs or femurs, radius on the whatever, 0:17:14.560 --> 0:17:17.760 whatever bones you have handy. Roast those good until they're 0:17:17.800 --> 0:17:19.760 good and brown. Throw them all in the pot, cover 0:17:19.800 --> 0:17:23.000 them with water, and then simmer them a real low 0:17:23.080 --> 0:17:26.480 for as long as you can stand it, like days. 0:17:27.400 --> 0:17:29.040 I usually can get it done in a day, and 0:17:29.040 --> 0:17:31.560 then I'll let it cool down overnight because then all 0:17:31.600 --> 0:17:35.520 that um, that fat will solidify on the surface and 0:17:35.600 --> 0:17:38.320 it's really easy to pull off. Yeah, if you set 0:17:38.359 --> 0:17:41.320 it outside, it comes off like a frisbee exactly. Yep. 0:17:42.000 --> 0:17:46.159 Do you strain yours? I do several times. I use 0:17:46.240 --> 0:17:49.800 paper towels in a calendar. Yeah. Yeah, I run through 0:17:49.840 --> 0:17:52.920 wire down, I run over cheese cloth for no reason 0:17:52.960 --> 0:17:56.840 other than it just looks like static. Yeah. Stock's gotta 0:17:56.880 --> 0:17:58.920 look good, man. It's got to be clear, like I 0:17:58.920 --> 0:18:02.320 don't want it to be cloudy, honestly, doesn't. All there's 0:18:02.320 --> 0:18:05.919 the flavor, the utility, of it doing it. It's like 0:18:05.920 --> 0:18:07.600 it's just so easy to run, even even like a 0:18:07.720 --> 0:18:09.920 nylon or something. Run do there to pull it out, 0:18:09.960 --> 0:18:12.680 you know, um and then definitely get that fat off. 0:18:12.720 --> 0:18:14.560 But that that fat, like we're early. We're talking about 0:18:14.560 --> 0:18:20.000 Pooter enough slim past I was saked it. He is 0:18:20.040 --> 0:18:22.399 such a hard story to tell, but you know what 0:18:22.400 --> 0:18:26.920 I'm they're talking about. So one night we're out drinking 0:18:27.040 --> 0:18:29.200 and we're talking about ice fishing at night. We're talking 0:18:29.200 --> 0:18:32.360 about late night ice fishing, like ice fishing all night. 0:18:33.600 --> 0:18:37.159 Later that night, Pewter starts telling a story about the 0:18:37.160 --> 0:18:41.760 way he likes to cook sausages where he will add 0:18:41.760 --> 0:18:43.760 a bunch of butter to him and then cook them. 0:18:43.800 --> 0:18:45.600 And then they'll eat sausages and they'll leave them in 0:18:45.640 --> 0:18:49.480 the boiling liquid and put it in the fridge, so 0:18:50.560 --> 0:18:52.640 you know, the fat sets up like a white thing. 0:18:53.160 --> 0:18:56.800 So hours go by after our ice fishing conversation and 0:18:56.880 --> 0:18:59.560 this comes up and Pewter says, I remember this sentence 0:18:59.600 --> 0:19:03.520 for the rest my life. Of his sausages. He says, 0:19:03.520 --> 0:19:06.000 now you want to talk about some late night ice fishing, 0:19:07.160 --> 0:19:09.320 all girl, hole through that and see if you can't 0:19:09.320 --> 0:19:17.359 pull out one of them longers speaking of trying to 0:19:17.400 --> 0:19:19.240 break through the layer of fat to plow out of 0:19:19.400 --> 0:19:24.560 his sausages. All right, doll with pooter, so canning. That's 0:19:24.600 --> 0:19:27.320 like a basic rundown on canning. Now I have like 0:19:27.600 --> 0:19:31.560 shark kutrie written down, but then I got broken down. 0:19:33.480 --> 0:19:35.240 So I want to talk about drying because one of 0:19:35.280 --> 0:19:36.880 the things we have, you guys to check this out 0:19:37.359 --> 0:19:40.639 is I have mood. Where is it that's bra sola 0:19:41.200 --> 0:19:43.720 right there? Try this. I just washed all the mold 0:19:43.760 --> 0:19:46.880 off for you guys. What is it that's off a shoulder? 0:19:47.160 --> 0:19:50.679 So shoulder or what that's moose chunk of moose shoulder brands? 0:19:50.720 --> 0:19:55.520 Moose stuff is good? Really dialed in on this stuff too. 0:19:56.480 --> 0:19:58.480 All this is so you make a cyre like you 0:19:58.520 --> 0:20:00.240 take a piece of meat. This smill is bigger rounds 0:20:00.280 --> 0:20:02.760 a piece of French bread. They're a loaf of French 0:20:02.800 --> 0:20:08.440 bread half as much as long, and packing the cure, 0:20:08.600 --> 0:20:10.960 assisting the cure for a while, and then I put 0:20:11.000 --> 0:20:13.960 it into this thing called ume dry bag, which is 0:20:14.000 --> 0:20:16.720 like normally to make air dried meat you gotta put 0:20:16.720 --> 0:20:18.879 it in cheese cloth and have the perfect temperature and 0:20:18.880 --> 0:20:20.639 ship to hang it up in your you know whatever, 0:20:20.720 --> 0:20:24.800 like a pastry room or something. But the bag, the 0:20:25.040 --> 0:20:29.520 ume bag, some people hate it. I love it because 0:20:29.560 --> 0:20:30.879 you put in your fridge and put it on a 0:20:30.960 --> 0:20:34.520 rack and just cure and are so you can do 0:20:34.640 --> 0:20:37.480 like all kinds of things you can do for pudo 0:20:37.880 --> 0:20:40.639 anything in the bag. It just takes longer. But you 0:20:40.640 --> 0:20:44.040 don't need attend to it now. Hank Shaw, he says 0:20:45.440 --> 0:20:48.840 he don't like those bags at all, but he's got 0:20:48.960 --> 0:20:51.720 higher standards than I have. Is it delicious? Like I'm 0:20:51.800 --> 0:20:55.359 telling you, man, I put that in the salt sugar cure. 0:20:56.400 --> 0:20:57.879 But I put in that bag, and I put it 0:20:57.920 --> 0:21:02.160 in there around Thanksgiving. It's been in there are months, 0:21:02.680 --> 0:21:05.840 and every week I poke it. And when it gets 0:21:05.880 --> 0:21:08.840 to be like like if you make a fist, a 0:21:08.920 --> 0:21:12.960 tight fist and poke the space between your thumb knuckle 0:21:13.400 --> 0:21:16.080 and your pointer finger knuckle. And when it gets to 0:21:16.160 --> 0:21:18.560 feel like firm, like when you're making a tight fist 0:21:18.560 --> 0:21:21.000 and you push that patch of ship right whatever that 0:21:21.080 --> 0:21:25.679 is right there, you're high, I'm telling you, man. And 0:21:25.680 --> 0:21:27.679 then I run it through a slicer. I have a 0:21:27.720 --> 0:21:31.680 Deli slice. Now. Carlson makes it the same way without 0:21:31.760 --> 0:21:35.919 doing the umi bags. This is harder. Let's it go longer. 0:21:36.200 --> 0:21:38.560 I could make that like a brick. It's just like 0:21:39.560 --> 0:21:44.760 just like semi permane. I know, I don't want to 0:21:45.119 --> 0:21:46.359 I don't I know a guy. I don't want to 0:21:46.359 --> 0:21:47.879 know who it is. I know I can tell you 0:21:47.880 --> 0:21:49.400 who it is, but I know a guy who sent 0:21:49.520 --> 0:21:54.280 some of that material off to a lab to find 0:21:54.280 --> 0:21:57.240 out what exactly is it and is it patent protected? 0:21:57.400 --> 0:22:00.800 And they couldn't figure out what the hell was So 0:22:00.920 --> 0:22:02.760 I don't know what it is. It works, man, But 0:22:02.840 --> 0:22:07.280 here's the thing. It's soft because that's the middle. Do 0:22:07.280 --> 0:22:09.639 you know what I'm saying if I waited for the 0:22:09.640 --> 0:22:12.360 middle to be perfect? So anyways, this stuff you never 0:22:12.359 --> 0:22:14.760 cook at the brass Sola. It's like b r E 0:22:15.119 --> 0:22:17.359 s A O l A. You never cook it, so 0:22:17.400 --> 0:22:20.160