Speaker 1: All right, this is the Medior podcast. We're gonna be
Speaker 1: talking about smoke, puss, pickled sucker, donkey dick, stuff like
Speaker 1: that while an array of which I have laid out
Speaker 1: in front of me. But first of all, talk about
Speaker 1: a couple of other things. Real quick. We're recording right
Speaker 1: now to Anchorage, Alaska. We're in Anchorage because I'm I'm
Speaker 1: passing through Anchorage, UM on the way out to hunt
Speaker 1: for a musk ox out on none of Back Island
Speaker 1: out in the Baring Sea. It's funny because on the
Speaker 1: way here, I was reading this book the writer Peter Matheson,
Speaker 1: who many people. Many people don't know who Peter Mathewson is.
Speaker 1: People who do know who Peter Mathison and Is often
Speaker 1: know him through his book Snow Leopard. But Matheson in
Speaker 1: the sixties wrote this book about the musk ox on
Speaker 1: Noneavack Island, and on his way to Noneavack Island in
Speaker 1: the nine four he passed through Anchorage where I'm sitting
Speaker 1: right now, and he had this passage I was reading
Speaker 1: on the airport. I want to read this too. I'm
Speaker 1: sitting here with a couple of guys from Anchorage, and
Speaker 1: I want to read in this passage from Anchorage, there's
Speaker 1: no road westward, and it remains a frontier town despite
Speaker 1: its efforts at mainstream respectability. It still has pawn shops
Speaker 1: full of guns, hides and snowshoes, and saloons jammed with
Speaker 1: Indians and prospectors. No longer gold but oil. Violent death
Speaker 1: is not an unusually event, and Anchorage and its jail
Speaker 1: is full of wild young men. The town has a
Speaker 1: striking location by the sea, on a plateau surrounded by mountains,
Speaker 1: and despite its recent earthquakes, its prospects are immense. But
Speaker 1: domesticity is soon to come. Its novelty stores will no
Speaker 1: longer sell small moose droppings made up as ear rings,
Speaker 1: and it will be just another provincial town to which
Speaker 1: zoning came too late. He couldn't have been more. I
Speaker 1: was like, you think this guy would have passed through
Speaker 1: Anchors last night, don't you feel that? Oh? Especially the
Speaker 1: moose drop, the moose drop everything. Yeah, you can still
Speaker 1: buy those all over town. Was that written in the sixties,
Speaker 1: that here, here's here, here's here's you sitting here right now?
Speaker 1: Um My brother Dan Ronella and Brant Mixel, both those
Speaker 1: guys you might if you happen to watch the show
Speaker 1: called Media. You might have seen these guys on the show.
Speaker 1: They're both biologist. Danny works with fish and uh Aquatic Ecosystems.
Speaker 1: Brandt works with ducks. So they're as involved in wild games. Uh,
Speaker 1: they're involved in wild game. It's the life of wild
Speaker 1: game and not just like what happens after it's dead,
Speaker 1: but things of the nature of keeping wild game around.
Speaker 1: And Uh, Mike washed Leski, you polish Mike um Austin,
Speaker 1: Texas and then your honestly tell us, Yanna say say
Speaker 1: something to Latvian, say pickled pike and Lavian can't do it.
Speaker 1: He's not fluent. Oh my, my dad listened to the
Speaker 1: uh Bozeman episode and he was happy that they don't
Speaker 1: air the Meteor podcast and Labba because he was a
Speaker 1: little uh, he was a little embarrassed about my Lavian
Speaker 1: skills when he put me on the spot in the
Speaker 1: last one. Yeah. Nice, Uh speaks Laban. Where's the special
Speaker 1: Lavian ring went to Latvian camp has never been to Lavia.
Speaker 1: We did get a trail camp pick of some that
Speaker 1: was amazing. Man. Latvia, where Janice's family hails from, has
Speaker 1: actual wild boars. And I'm telling you, in the US
Speaker 1: people as talking about like Siberians, you know, like wild boar,
Speaker 1: wild boars. It's like there's something else going on in Europe.
Speaker 1: You look at those pigs in Latvia, it's like that's
Speaker 1: a pure form of like there's a lot of domestic
Speaker 1: strains that have weaseled their way into US stock because
Speaker 1: them pigs are not the same deal. They look very
Speaker 1: fleet footage that picture it's like, I don't know, it
Speaker 1: must be some sort of a trail camera traffic camp pigs.
Speaker 1: These pigs are running across the street at night and
Speaker 1: in Regal Abby in the capital city, and it almost
Speaker 1: looks like not a single pigs foot is actually on
Speaker 1: the ground. They're like running and it's just they're so quick,
Speaker 1: nobody's really touching the ground. There's there's just like, man,
Speaker 1: they look like wild animal. And in the guide, but
Speaker 1: there's a picture of a wild pig and I'm like, man,
Speaker 1: that pig is a wild pig running through the snow,
Speaker 1: and it won't be an Eurasian pig. It's like the
Speaker 1: US ones are a little bit different. We're getting away
Speaker 1: off subject um smoke pus donkey dick. We're a talk
Speaker 1: about everyone here is is involved in at a hobby
Speaker 1: level and be on a hobby level, uh, preserving wild game.
Speaker 1: So I'm talking about canning, drying, freezing, charkoutrie like whatever
Speaker 1: it takes to carry wild game over. And so I
Speaker 1: want to have a discussion with a bunch of people
Speaker 1: who I regard as having levels of expertise about what
Speaker 1: they like to do with wild game to hold it over.
Speaker 1: So this is everything excluding fresh consumption. And when I
Speaker 1: was thinking about this, I thought about the body. I
Speaker 1: kind of like made some notes to myself and they
Speaker 1: put all the different forms in alphabetical order. Um, and
Speaker 1: within that, we're gonna start talking about canning and just
Speaker 1: what we have here? What do we have? Someone rat
Speaker 1: a lot, everybody rattle off what they have here. It's canned,
Speaker 1: Dan's got smoked, Okay, smoke. Octopus? Where is it from?
Speaker 1: What's up with that? It's it's small, it's a it's
Speaker 1: an octopus that that that I caught at our the
Speaker 1: cabin that Steve and I and are some some other
Speaker 1: sharing Saltry Cove, Southeast Alaska. But it's an octopus that
Speaker 1: wrote up uh from about two d and fift of
Speaker 1: water in a shrimp trap in it. Yeah, and it
Speaker 1: was an octopus that I don't know, maybe you know
Speaker 1: the tips of its arms. If you kind of spread
Speaker 1: it out, it might be maybe four ft across. I
Speaker 1: mean it's a substantial handim hope. But it's fit through
Speaker 1: you know, the eye and a shrimp pat pot, which
Speaker 1: is about it's not as big around as a beer can,
Speaker 1: you know, so that somehow those things just contort their
Speaker 1: way a little att Yeah, get through there, you know.
Speaker 1: But yeah, so I pulled it up and and uh,
Speaker 1: I was with rod letton when when we got it,
Speaker 1: and he took four arms and I took four arms
Speaker 1: and back and packed it, brought it back to anchorage
Speaker 1: and boiled it for a half an hour, smoked it
Speaker 1: for a few hours, then put it in a jar
Speaker 1: and process that their pressure cooker. If it wasn't for smoke,
Speaker 1: doctor Pus, I wouldn't have gotten involved by that place,
Speaker 1: because like when you took me out to meet Ron
Speaker 1: and he gave that jar smoked oxopus, the best thing, man,
Speaker 1: just like so rich and perfect. And then uh, brand,
Speaker 1: Brand's got everything in the world caned here. Yeah, so
Speaker 1: all right right on top we got some canned rendered
Speaker 1: bear lard, which looks like large Oh it looks like Chrisco. Yeah,
Speaker 1: that's way cooler though, half parint jar of Chrisco. Then
Speaker 1: we got a can of canned bear meat, which getting
Speaker 1: the fat off all the little chunks of stew meats
Speaker 1: practically impossible. So there's also some render, some canned smoked salmon,
Speaker 1: some goat stock from mountain goat from mountain goat from
Speaker 1: this fall, and then some donkey dick a k a
Speaker 1: summer sausage. We're not yet different can, so I'm I'm
Speaker 1: jumping ahead, so we'll stop on that. What is in
Speaker 1: the last can is that is um moose ribbed meat
Speaker 1: off the bone in a jar with barbecue sauce and
Speaker 1: then and then process and the pressure cooker. So a
Speaker 1: whole bunch of stuff. But that's the most interesting thing
Speaker 1: because so many people ditch ribbed meat or just grind
Speaker 1: it other wrong ground. Lot as you're using it for
Speaker 1: something great, but like any possible other use you can
Speaker 1: find for that stuff, So you just like took the
Speaker 1: rib chunks and you say it's but it's not. It's
Speaker 1: hit and miss. It's hitting me. And there's a lot
Speaker 1: of jar to jar variability, like but like from what fat? Yeah,
Speaker 1: I think it's fat and just the overall amount of meat.
Speaker 1: And they're compared to connective tissue and stuff. It's like
Speaker 1: some of them are pretty good and some of them
Speaker 1: are pretty marginal. You know, it's the whole ring. I'd
Speaker 1: be curious to see what you guys think. You guys,
Speaker 1: we should try it, you know, I want to check
Speaker 1: it out. Now. All the stuff we're looking at, the
Speaker 1: can stuff we're looking at is canned and glass, um,
Speaker 1: just like classic bell jars, ball, current ball, her and ball.
Speaker 1: But you had you should explain it to me because uh,
Speaker 1: for a while you Danny got into canning game meet
Speaker 1: and steel cans. The thing I obviously remember. Man, it's
Speaker 1: so funny is one years ago, back when you're just
Speaker 1: like so poor, you had sent down a teal you'd
Speaker 1: stuff to teal inside of steel jar, and Candid and
Speaker 1: me and Matt carried that teal everywhere for the longest
Speaker 1: time and we're eventually up hunting on in the Unit
Speaker 1: six fifty two on the muscle Shell River from Yield.
Speaker 1: You I remember we had in our backpack the teal,
Speaker 1: the can teal and a whole bunch of slim fast
Speaker 1: steel cans. Because Matt had this neighbor in Miles City
Speaker 1: named West who had died. And when he died, Uh,
Speaker 1: somehow or another, someone brought over all these cases of
Speaker 1: slim fast that we're somewhere and where I don't know.
Speaker 1: I don't know how it was affiliated with West's death.
Speaker 1: We aim into possession of a buch slim fast. Bring
Speaker 1: West up for an interesting thing, because you want to
Speaker 1: talk about meat. West wash before he died and after
Speaker 1: he died didn't have one of the stumps. His thumb
Speaker 1: was gone. When he was a kid, they used to
Speaker 1: hook up. They take the tire off truck and run
Speaker 1: a belt on the run a belt on the rim,
Speaker 1: and they would off that belt power a big buzz
Speaker 1: off to cut wood. In West cut his thumb right
Speaker 1: off off, I mean like joint everything. Cut his stumb off.
Speaker 1: And West said his brother took the thumb and threw
Speaker 1: it into the pig pen and pixes eighth. The thumb
Speaker 1: never gota reattached. So he had his his slim fast.
Speaker 1: And that we that Matt inherited all this slim fast,
Speaker 1: and the we were walking around he couldn't open them.
Speaker 1: We're walking around drinking slim Fast with this can of
Speaker 1: teal and a can I remember Pooter was here and
Speaker 1: a friend of ours food and he was drank about
Speaker 1: six slim fasts one day. It was comment that if
Speaker 1: this stuff really works, he's gonna be skinning bones. And
Speaker 1: no doubt there was the enough dance can of s
Speaker 1: is canned teal. And we must have been carrying around
Speaker 1: too much because it was, honestly like a can of bones.
Speaker 1: It all just fell off. It all like dissolved or
Speaker 1: something of its like we're trying to make sandwiches of it.
Speaker 1: You just had like drink was on top and pick
Speaker 1: the bones out, you know, and it was like Danny's
Speaker 1: canned bones. Man, look home? Canning me? Is it? It's
Speaker 1: I mean, you're cooking it hot, and you're cooking it long,
Speaker 1: and it's when it's pressure cooker, so water gets up
Speaker 1: to what was it about two twenty in there. Yeah,
Speaker 1: it's under pressure, so it's way hotter than just like
Speaker 1: a pot of boiling water. And then you might not
Speaker 1: processing the stuff, you know, for sometimes an hour or more,
Speaker 1: and so yeah, you're really cooking the hell out of it.
Speaker 1: So it's it's hard to gauge. Well, I mean it's
Speaker 1: hard to avoid. I mean, it's just probably what I'm saying,
Speaker 1: just don't know, you know. Yeah, Like for like when
Speaker 1: I go to do one of the things I like
Speaker 1: to cook is just to do corn meat and a
Speaker 1: pressure cooker, and you can't look, do you know what
Speaker 1: I mean, You're just like, I don't know. Sometimes you
Speaker 1: blast it. Sometimes you open it up it's not ready.
Speaker 1: Sometimes you open it up and it's like broth. You know,
Speaker 1: you don't know. But what was with the steel canner?
Speaker 1: Like you don't use it anymore? You know, I still
Speaker 1: have it, I just haven't used it in a while,
Speaker 1: and I keep thinking I'm going to. But it's essentially
Speaker 1: the same process. It's supposed to be cheaper. What No,
Speaker 1: it's actually more expensive. And it's yeah, yeah, because you know,
Speaker 1: when you're when you're working with glass jars, they're reusable.
Speaker 1: All you need to do is buy in the in
Speaker 1: the in the the rings that steal down the lids
Speaker 1: are reusable and the only thing you're buying out out
Speaker 1: the lids. You know, they're less than a bucket piece.
Speaker 1: But when you're canning and steel jars you need. You know,
Speaker 1: you're placing the whole jar the cold can every time,
Speaker 1: you know when they're they're kind of expensive actually just
Speaker 1: to buy them love. What's the selling point? Just it's
Speaker 1: that they're unbreakable. Yeah, so it's nice for you know,
Speaker 1: going on trips and things not looking glass around for sure. Man. Yeah,
Speaker 1: you know, we're kids, Like we had our laund room
Speaker 1: doubled as a canning room. Like it was kind of
Speaker 1: the air when people were really in the canny, I think, yeah,
Speaker 1: a little back to the earth. And my mom had
Speaker 1: all these shelves in the basement and she would can venison,
Speaker 1: just Cuba venison. Do it so like Cuba venison. Packet
Speaker 1: into the jar, raw, pour water on it, sometimes water
Speaker 1: and mustard, sometimes like a thin barbecue sauce, and then
Speaker 1: vaporizing that can. But it was good man, like eating
Speaker 1: that stuff. And I started doing that again very recently.
Speaker 1: And when I did it, I did it just like
Speaker 1: Mom used to do it, just chunks, So I was
Speaker 1: in venice. I was was moose, not dear, but just
Speaker 1: chunks and moose me into jo are and just straight
Speaker 1: into the straight into the pressure cooker, like just like
Speaker 1: bonded it and that turned out pretty good. But the
Speaker 1: other thing I did that I think improved it substantially
Speaker 1: was just browning it first and then packing it in
Speaker 1: the jar. But no sauce or anything. Nope, Nope. A
Speaker 1: little bit of salt, pinch of salt. That's all I
Speaker 1: put in there. It's water and salt, very little water.
Speaker 1: You don't even do you put water in? You don't
Speaker 1: have to, but I do. I do, and not not
Speaker 1: all the way up, but maybe half three quarters of
Speaker 1: the way up. That's what's funny about the smoke puss.
Speaker 1: It's in, it's sealed, but it's just the pieces of
Speaker 1: puss bounce around there like marble. Yeah, that did you
Speaker 1: put water in there? I don't. I don't generally pool
Speaker 1: water in. So that's all the salmon fat in that,
Speaker 1: But that that um jarred chunked meat, especially the stuff
Speaker 1: that I browned first. Like if you're in a hurry
Speaker 1: and you didn't thaw out, you know, meat for dinner,
Speaker 1: and you just take some of that and you can
Speaker 1: just shred it, you know, with a fork in a
Speaker 1: pan and brown it and make cocos out of it
Speaker 1: or yeah, or just throw it on a sandwich or whatever.
Speaker 1: It's it's like super fast and it's really good. A
Speaker 1: little barbecue shaw oh yeah, barbecue. It's basically just like
Speaker 1: having a leftover pot roast that you can shred instead.
Speaker 1: It just comes off at a jar on the shelf.
Speaker 1: That's the last time I can't a bunch of meat.
Speaker 1: It was for that reason. And that's what I use
Speaker 1: it for. Is when you screw up and you don't
Speaker 1: saw something like you don't know, like whatever. You go away,
Speaker 1: you're like you're doing something your kids or something, and
Speaker 1: you come home and you're like, man, I didn't throw
Speaker 1: anything out, and it's so late and everything's screwed up.
Speaker 1: You're like me, either I have to like go order
Speaker 1: a pizza now or something I would take that can
Speaker 1: open up and do it. Yeah, because it's like you
Speaker 1: just that way, you can stay on it. You can
Speaker 1: stay on a good you know game kick without without
Speaker 1: without blowing it off. But the last thing I can
Speaker 1: not long ago is I just made We did this
Speaker 1: thing called the mixed boil where we boiled like tongue,
Speaker 1: all kinds of stuff and the pot in the liquid
Speaker 1: was so good. I just canned all that. It was
Speaker 1: salted already very salty, so you can't reduce it down
Speaker 1: to make like a Demi glass or something, because it'd
Speaker 1: be like overpoweringly salty. But I jarred that and now
Speaker 1: that's the soup in a can like you pour us
Speaker 1: about you don't. You just add anything to it and
Speaker 1: it's good. You put a carrot in there and it
Speaker 1: tastes good. Man. You know, I did twelve quarts of
Speaker 1: that stuff over Thanksgiving and I'm down to two quarts now,
Speaker 1: so I've done I've eating ten quarts in the last
Speaker 1: couple of months. You know that. That's something that both
Speaker 1: Brandon and I've been doing over the last several years. Now.
Speaker 1: It's it's just bringing a whole bunch of bones and
Speaker 1: making buns of stock out of him. And what do
Speaker 1: you guys do when you're doing that, Like what you make?
Speaker 1: What would you do to make the gold stock? So roast,
Speaker 1: cut up, quarter a bunch of onions, peppers, carrots, celery,
Speaker 1: leave the skin on the onions. That's um one of
Speaker 1: the things I've learned. The skins helped give it that
Speaker 1: nice dark color. So quarter all the veggies. A lot
Speaker 1: of recipes, a lot of recipes you'll find will say,
Speaker 1: you know, kind of do the veggies and the bones together.
Speaker 1: But I go a little little bit bigger, So I'll
Speaker 1: go just an entire bacon sheet of veggies. Roast until
Speaker 1: they're good and brown. Maybe put a little oil on them.
Speaker 1: Then do ribs, ribs or femurs, radius on the whatever,
Speaker 1: whatever bones you have handy. Roast those good until they're
Speaker 1: good and brown. Throw them all in the pot, cover
Speaker 1: them with water, and then simmer them a real low
Speaker 1: for as long as you can stand it, like days.
Speaker 1: I usually can get it done in a day, and
Speaker 1: then I'll let it cool down overnight because then all
Speaker 1: that um, that fat will solidify on the surface and
Speaker 1: it's really easy to pull off. Yeah, if you set
Speaker 1: it outside, it comes off like a frisbee exactly. Yep.
Speaker 1: Do you strain yours? I do several times. I use
Speaker 1: paper towels in a calendar. Yeah. Yeah, I run through
Speaker 1: wire down, I run over cheese cloth for no reason
Speaker 1: other than it just looks like static. Yeah. Stock's gotta
Speaker 1: look good, man. It's got to be clear, like I
Speaker 1: don't want it to be cloudy, honestly, doesn't. All there's
Speaker 1: the flavor, the utility, of it doing it. It's like
Speaker 1: it's just so easy to run, even even like a
Speaker 1: nylon or something. Run do there to pull it out,
Speaker 1: you know, um and then definitely get that fat off.
Speaker 1: But that that fat, like we're early. We're talking about
Speaker 1: Pooter enough slim past I was saked it. He is
Speaker 1: such a hard story to tell, but you know what
Speaker 1: I'm they're talking about. So one night we're out drinking
Speaker 1: and we're talking about ice fishing at night. We're talking
Speaker 1: about late night ice fishing, like ice fishing all night.
Speaker 1: Later that night, Pewter starts telling a story about the
Speaker 1: way he likes to cook sausages where he will add
Speaker 1: a bunch of butter to him and then cook them.
Speaker 1: And then they'll eat sausages and they'll leave them in
Speaker 1: the boiling liquid and put it in the fridge, so
Speaker 1: you know, the fat sets up like a white thing.
Speaker 1: So hours go by after our ice fishing conversation and
Speaker 1: this comes up and Pewter says, I remember this sentence
Speaker 1: for the rest my life. Of his sausages. He says,
Speaker 1: now you want to talk about some late night ice fishing,
Speaker 1: all girl, hole through that and see if you can't
Speaker 1: pull out one of them longers speaking of trying to
Speaker 1: break through the layer of fat to plow out of
Speaker 1: his sausages. All right, doll with pooter, so canning. That's
Speaker 1: like a basic rundown on canning. Now I have like
Speaker 1: shark kutrie written down, but then I got broken down.
Speaker 1: So I want to talk about drying because one of
Speaker 1: the things we have, you guys to check this out
Speaker 1: is I have mood. Where is it that's bra sola
Speaker 1: right there? Try this. I just washed all the mold
Speaker 1: off for you guys. What is it that's off a shoulder?
Speaker 1: So shoulder or what that's moose chunk of moose shoulder brands?
Speaker 1: Moose stuff is good? Really dialed in on this stuff too.
Speaker 1: All this is so you make a cyre like you
Speaker 1: take a piece of meat. This smill is bigger rounds
Speaker 1: a piece of French bread. They're a loaf of French
Speaker 1: bread half as much as long, and packing the cure,
Speaker 1: assisting the cure for a while, and then I put
Speaker 1: it into this thing called ume dry bag, which is
Speaker 1: like normally to make air dried meat you gotta put
Speaker 1: it in cheese cloth and have the perfect temperature and
Speaker 1: ship to hang it up in your you know whatever,
Speaker 1: like a pastry room or something. But the bag, the
Speaker 1: ume bag, some people hate it. I love it because
Speaker 1: you put in your fridge and put it on a
Speaker 1: rack and just cure and are so you can do
Speaker 1: like all kinds of things you can do for pudo
Speaker 1: anything in the bag. It just takes longer. But you
Speaker 1: don't need attend to it now. Hank Shaw, he says
Speaker 1: he don't like those bags at all, but he's got
Speaker 1: higher standards than I have. Is it delicious? Like I'm
Speaker 1: telling you, man, I put that in the salt sugar cure.
Speaker 1: But I put in that bag, and I put it
Speaker 1: in there around Thanksgiving. It's been in there are months,
Speaker 1: and every week I poke it. And when it gets
Speaker 1: to be like like if you make a fist, a
Speaker 1: tight fist and poke the space between your thumb knuckle
Speaker 1: and your pointer finger knuckle. And when it gets to
Speaker 1: feel like firm, like when you're making a tight fist
Speaker 1: and you push that patch of ship right whatever that
Speaker 1: is right there, you're high, I'm telling you, man. And
Speaker 1: then I run it through a slicer. I have a
Speaker 1: Deli slice. Now. Carlson makes it the same way without
Speaker 1: doing the umi bags. This is harder. Let's it go longer.
Speaker 1: I could make that like a brick. It's just like
Speaker 1: just like semi permane. I know, I don't want to
Speaker 1: I don't I know a guy. I don't want to
Speaker 1: know who it is. I know I can tell you
Speaker 1: who it is, but I know a guy who sent
Speaker 1: some of that material off to a lab to find
Speaker 1: out what exactly is it and is it patent protected?
Speaker 1: And they couldn't figure out what the hell was So
Speaker 1: I don't know what it is. It works, man, But
Speaker 1: here's the thing. It's soft because that's the middle. Do
Speaker 1: you know what I'm saying if I waited for the
Speaker 1: middle to be perfect? So anyways, this stuff you never
Speaker 1: cook at the brass Sola. It's like b r E
Speaker 1: s A O l A. You never cook it, so
Speaker 1: you cure it and then you let it dry, then
Speaker 1: you slice it. It's like jerky is never been smoked,
Speaker 1: never been cooking, never been nothing. It's the best thing
Speaker 1: on the planet. Man. It gets a white mold on it.
Speaker 1: Hank Shausa, don't worry about the white mold. I hit
Speaker 1: a hit a Twitter message to the Umai people. They said,
Speaker 1: don't worry about the white mold. Yeah, how thick is
Speaker 1: that mold on that one side? Not like a mill,
Speaker 1: very easy to wash off, But that stuff, man, my
Speaker 1: kids like that junk. Yeah, my kids like that too.
Speaker 1: I love it. That's just like a dried like dried meat.
Speaker 1: I've only tried it once. I just hung a chunk
Speaker 1: like on a hook on a you know, eight piece
Speaker 1: string in the garage at fifty some degrees for months,
Speaker 1: waiting for that same tenderness too. And it was good.
Speaker 1: It had his flavor, but it also had this little
Speaker 1: bit of yeah, a little bit of twang. That was tough.
Speaker 1: This has a tiny bit of twang. Well, don't you
Speaker 1: hang dark breasts up in your shed duck hunt? Yeah?
Speaker 1: Did it never turned out? Oh they're okay. They would dry. Yeah,
Speaker 1: they they were edible. I mean they weren't as good
Speaker 1: as that. That's stuff is good. I think the white
Speaker 1: mold on meat is kind of appetizing too. That might
Speaker 1: sound a little weird, but like a salami, Yeah, slammy
Speaker 1: is just on there. Yeah, I think it's beautiful. A
Speaker 1: buddy mine who's a chef, man, He says, uh, black
Speaker 1: fuzzy mold is the only mold he cares about, Oh,
Speaker 1: the only mold he avoids. He don't like black fuzzy mold.
Speaker 1: He don't give a ship about green mold, white mold.
Speaker 1: Black fuzzy mold is trouble. Ever made sauerkraut, Yeah, not mold.
Speaker 1: You skim off that. Yeah, that stuff gets rank um.
Speaker 1: The best jerky I ever had was definitely in Hawaii
Speaker 1: hunt with the guys on Molokai who just do air
Speaker 1: dry jerky where they tarayaki the jerky, and then they
Speaker 1: got boxes because all the bugs screened in boxes. They
Speaker 1: just set the box out in the sun for days
Speaker 1: and days and days and the screen keeps the bugs out,
Speaker 1: and their jerky is the best thing. Man never heat
Speaker 1: never touches it. You know, this recipe right here is
Speaker 1: out of that's out of Ruleman's book scharkoutri which, in
Speaker 1: my mind the Bible on all things cured and dried meat.
Speaker 1: I mean, it's just like his stuff. It's like there's
Speaker 1: not a ton of stuff in there. It's a pretty
Speaker 1: it's slim. The book is slim. He doesn't give thousands
Speaker 1: of variations everything, but it's like I've had I've never
Speaker 1: had anything out of Ruleman's book not worth and I've
Speaker 1: done it all with wild game, and I was fortunate
Speaker 1: to sit down and talk to him for a long
Speaker 1: time with it, and like you know about doing wild game,
Speaker 1: and he messes a round the wild game a lot,
Speaker 1: and just like he doesn't see any reason why the
Speaker 1: preparations aren't the same. It's weird. Like when you look
Speaker 1: at cookbooks. I remember that like probably the number one
Speaker 1: selling wild game book of all times, that L L.
Speaker 1: Bean cookbook. Yeah, and it's like, here's an antelope recipe,
Speaker 1: here's a moose recipe. So we always get messages from
Speaker 1: people being like, do you have any moose recipes? I'm like,
Speaker 1: I don't. Like that doesn't mean anything to me. It's
Speaker 1: like the recipe should follow the word you cut the chunk,
Speaker 1: what chunk of the animal. It is like there's shank
Speaker 1: there should be shank recipes, backstrap recipesat recipes. It's like
Speaker 1: there's those such thing as a moose recipe, you know.
Speaker 1: But uh, that's the only thing that I find. The
Speaker 1: point I was gonna raise about that is I don't
Speaker 1: spend a lot of time message. I don't spend a
Speaker 1: lot of time even looking at wild game cookbooks. I
Speaker 1: just look at cookbooks of people who do stuff I like,
Speaker 1: and just over time, you gotta get a sense of
Speaker 1: what you can pull off or not with game, you know.
Speaker 1: So I will say though about that ll being cookbook
Speaker 1: like he does have it broken out by all the
Speaker 1: different species antelope, Assie, Well, what about the raccoon recipes
Speaker 1: and the muskrat recipes and the beaver recipes? Like would
Speaker 1: you do move right there? No, No, that's not what
Speaker 1: I say. I say, hoof the game? Hoof the game? Now, yeah,
Speaker 1: don't in the guide book, which is not a cookbook,
Speaker 1: but in the cooking section of the forthcoming guide book
Speaker 1: that we've been working on for years now, we treat
Speaker 1: it as hoof the game. That's a good way to
Speaker 1: do it. Yeah, hoo of the game. And then you
Speaker 1: got Claude game, which is a narrow Yeah, Bear like Bear,
Speaker 1: I do something Bear. I would not do anything else.
Speaker 1: You know, I don't need bear steaks, you know. Um,
Speaker 1: what do you guys? What's your main jerky? Like? Do
Speaker 1: you have you guys do jerky? Yeah? Remember Dar growing
Speaker 1: up like not growing up later late Dar like Dad's
Speaker 1: fishing buddy. Dar. He was he was scoffing at the
Speaker 1: idea of megan jerky. That's probably the last time we
Speaker 1: were hunted with him. Oh when we were on the slope. No,
Speaker 1: no, no no, no, we were hunting rabbits. I remember because
Speaker 1: like my old girlfriend finally took a rap, Like, how
Speaker 1: what percentage of rabbits are squeal when you shoot him?
Speaker 1: Like one? Yeah, okay, I finally get my girlfriend a
Speaker 1: rabbit hunting first rap? We shoot you? Oh my god.
Speaker 1: On that trip, which is a long time ago, Dar said,
Speaker 1: I just see everybody else's jerky, dear meat when everybody
Speaker 1: else brings it into work for him, You guys do jerky,
Speaker 1: Like what do you do? You know? The only the
Speaker 1: only real insight I have my jerky is I really
Speaker 1: like it cut with the grain. I think I disagree
Speaker 1: completely with that. I think it's I think it tastes
Speaker 1: kind of mushy if you cut it across. I don't
Speaker 1: like cross grain jerkin cross cross grain out. No, it's
Speaker 1: actually got moisture in it. I like to cut it thicker, though,
Speaker 1: Like I like it to be more like um like that,
Speaker 1: like it's not technically called jerky. If you were to
Speaker 1: buy it in a gas station it's like a steak
Speaker 1: cut that's jerky, you know what I'm talking about. I
Speaker 1: like to make it more like that, where it's more
Speaker 1: like you're biting into a dry piece of steak as
Speaker 1: opposed to a dry piece of cardboard that doesn't taste good.
Speaker 1: I wouldn't even be able to tell if it's done
Speaker 1: your way, because when I'm making jerky, my test is
Speaker 1: when I can when I bend it, does it not snap?
Speaker 1: And does it reveal white fibrous lines? That's just so overdone? Man,
Speaker 1: like I like to do my talking about I know
Speaker 1: exactly talking about That's what I like. I see that,
Speaker 1: and I not even dog. I like to have my
Speaker 1: jerky done as much as if you're doing like say,
Speaker 1: smoked salmon, you know, like more like the dumbness as
Speaker 1: if you threw a steak on the grill and cooked
Speaker 1: it drying cered. I got you. Yeah, I'm ashamed to
Speaker 1: say this, like I wish it wasn't true, But in
Speaker 1: my mind not that I have any problem with this company.
Speaker 1: I I can't think of the name of the company,
Speaker 1: but in my mind, the best jerky that I make
Speaker 1: is when I buy the like when you see those
Speaker 1: kids with the kere and the seasoning. Like I have
Speaker 1: done many many and I have experiment with them back
Speaker 1: and forth. But like, just for a reliable crowd pleaser,
Speaker 1: jerky that you're four year old is gonna like those
Speaker 1: little kids, kid, Yeah they are. It's just good man,
Speaker 1: you know, key ingredient man. And listen, I say this
Speaker 1: with shame, like I'm like a guy. Like I'm like
Speaker 1: like a guy who's admitting to you know what I I mean?
Speaker 1: I say it was shame. I'm not proud of it.
Speaker 1: I'm saying it's like if someone said, uh, make jerky
Speaker 1: to please the masses, I would do that kind of
Speaker 1: jerky because there's something in there that changes the meat,
Speaker 1: you know what I mean? Like, you can't go and
Speaker 1: make gas station jerky. I can try what like, But
Speaker 1: a friend of mine point out, you can't make a dorito?
Speaker 1: Do you know what I mean? People say, like, what's
Speaker 1: the weirdest thing you ever? Hey? I always like cool
Speaker 1: ranched treetos. You're gonna try to make me a cool
Speaker 1: ramched treto in your house. I don't care how much
Speaker 1: shopping you do. You will never make a cool ranch trito.
Speaker 1: That is science and gas station jerky is not Actually
Speaker 1: it might be people meet. I don't know what it is, man,
Speaker 1: het what you're saying, there's a difference between. I mean
Speaker 1: what we kind of try to do all of our
Speaker 1: what we're talking about is processed meat, but we're still
Speaker 1: trying to somewhat stay away from the overly process And
Speaker 1: i'd say, as a general goal of eating game pretty
Speaker 1: much every day, what I try to stay away from
Speaker 1: me is the overly processed food. While I still process.
Speaker 1: We're talking about cooking our cannon, our meat at two
Speaker 1: five degrees for an hour. I mean, it's process, but
Speaker 1: trying to quote unquote keep it here. And so yeah,
Speaker 1: trying to do something that's as processed as a dorito.
Speaker 1: You're not gonna do it. But do you want to
Speaker 1: do that? Now? Do you? Uh? Do you do? Or
Speaker 1: do you not? Do pink salt on recipes? I rock
Speaker 1: koash your salt, man, So you don't do pink salt
Speaker 1: number one, pink salt number two on like cured hams
Speaker 1: and stuff like that. No, I don't. I don't go
Speaker 1: with nitrates either, in like my summer's soffice. Yeah, night ones,
Speaker 1: a night trite ones, a night trade I don't know
Speaker 1: if it's one or two. I just there's no empirical
Speaker 1: evidence to suggests that you shouldn't. I do, but I
Speaker 1: always feel like worried about it, But then you can't
Speaker 1: find any real reason to be worried about. Yeah. I
Speaker 1: haven't looked into the science on it, but you always
Speaker 1: here it's bad for kids. They used to give it
Speaker 1: to inmates to keep their libido down. Salt Peter. Oh,
Speaker 1: that's straight salt Peter petered out. They would give him
Speaker 1: salt Peter to keep them from sodomizing each other. Have
Speaker 1: heard that. You have heard that. I don't know if
Speaker 1: it worked or not. You heard that, Mike Mike's knowingly
Speaker 1: shaker said, Mike's is that what you had in jail.
Speaker 1: We're gonna take a quick break to service. Our sponsors
Speaker 1: will be right back. Pink salt one. So if you
Speaker 1: don't know what we're talking about. When you're looking at
Speaker 1: recipes for any kind of and he kind of cured
Speaker 1: meat that it's striving, stored some sort of like shelf
Speaker 1: stable attributes like hams and stuff, you'll often see where
Speaker 1: people want prog powder, which is pink salt one or
Speaker 1: pink salt one or what other names you ever see
Speaker 1: it as. It's about a prog powder and pink salt.
Speaker 1: One is a nitrate, one is a nitrite. And the
Speaker 1: difference between the two, I could look it up right now,
Speaker 1: someone can look it up. One is that umast like
Speaker 1: one tends to last longer. Yeah, I don't. I don't
Speaker 1: know the difference. Anyways, most stuff has pink salt one
Speaker 1: in it. I use it. A lot of people have
Speaker 1: an idea that you shouldn't be dicking around with it,
Speaker 1: and some people say the only thing you get out
Speaker 1: of it. Anyways, it does make It makes stuff vibrant red.
Speaker 1: So when you eat like an old red like you know,
Speaker 1: at least some call hot dogs like reds or red
Speaker 1: hot or or something like that because they had a
Speaker 1: super vibrant red to them that comes from that pink salt.
Speaker 1: When you do corned meat, you put the pink salt
Speaker 1: in there, and it really makes because if you make
Speaker 1: like core meat for St. Patty's Day, it'll always get
Speaker 1: this sort of grayishness as you get in the keyre
Speaker 1: doesn't penetrate, you know, and it gets gray in the middle.
Speaker 1: You do like you put pink salt in there, and
Speaker 1: that some bitches pink, you know, all pink inside Morton's
Speaker 1: tender quick. I mean that that's what I used. It's
Speaker 1: loaded with it. Yeah, yeah, it's just like basically salt
Speaker 1: with nitrates added to it. I think, yeah, sugar and yeah, salt, sugar,
Speaker 1: ton of sugar. And you're saying the only thing it
Speaker 1: does technically is the color, but the purpose of it
Speaker 1: is that it's a preservative. It does color, but it
Speaker 1: also has it functions as a preservative. So that's where
Speaker 1: the potential health concerns come in because you're basically pickling
Speaker 1: your stomach. Yeah, or I don't even know. I've never
Speaker 1: read like, I've never read a compelling thing about it.
Speaker 1: But it's just like some stuff is. So when it
Speaker 1: comes to this issue like not eating things or eating things,
Speaker 1: I I I tend to think we're not done making
Speaker 1: colossal mistakes, right, Like we laughed, like can you believe
Speaker 1: people used to you know whatever, Like people used to
Speaker 1: be out playing and maybe spraying DDT on them. I mean,
Speaker 1: it wasn't that long ago. That joke. Isn't done being funny.
Speaker 1: Our kids will say, can you believe about something we're doing?
Speaker 1: Right now, and yeah is it? Might it be. It's
Speaker 1: not gonna be drinking water. It's gonna be like something
Speaker 1: like that. Oh yeah, treated drop so yeah, I treated drink. Yeah,
Speaker 1: it could be the tree of drinking water and making that.
Speaker 1: It's not gonna be that. Their baff with that. We
Speaker 1: used to just eat deer meat. They'll be baff with that.
Speaker 1: We used to put pig salt on that ship. Um,
Speaker 1: I don't move down the line freezing. I got a
Speaker 1: million things to say about this. I believe for red meat,
Speaker 1: hoof the game meat, the best thing to do is
Speaker 1: to wrap it very tightly in plastic wrap suran rap
Speaker 1: I do, Okay, I don't. I'm not saying sran rap.
Speaker 1: You know what I mean, like Suran style plastic wrap,
Speaker 1: cling wrap, Wrap it very tight and cling wrap the
Speaker 1: goods of other cheap stuff. Buy it on h by
Speaker 1: the big gas rolls on Amazon, because it's just they
Speaker 1: never end like the foot rolls. Um. It seems like
Speaker 1: you're taking in the shorts, but then you realize that
Speaker 1: three years later you stuff the same role of sran wrap,
Speaker 1: and I do a layer of wax freezer paper wax
Speaker 1: side in very tight and I'm telling you can eat
Speaker 1: meat done that way if you trim all the fat
Speaker 1: off it, the tallow off it for years later. Absolutely
Speaker 1: it gets better. It peaks at about one year. Danny
Speaker 1: doesn't like people like A like people age meat. What
Speaker 1: we should talk about aging meat. That's we we have
Speaker 1: to we have to back up in time because we're
Speaker 1: on the f and we need to go back to A.
Speaker 1: But we should really talk about aging. But Danny, when
Speaker 1: you kill talk about your theory on moose, like when
Speaker 1: you kill it, when you eat it? Oh yeah, I
Speaker 1: I it's like seasoning firewood. Man, I put it the
Speaker 1: freezer and forget about it for you know, untill next
Speaker 1: till next fall. I mean if I can um because
Speaker 1: it's pretty tough when you go when it goes into
Speaker 1: the freezer. Hunting season in Alaska is in August September
Speaker 1: for moose. That's the funny thing about Alaska's like you
Speaker 1: guys are doing all your stuff in septempt. Yeah, it's
Speaker 1: basically summertime and then hunting season ends when fall comes.
Speaker 1: And there were people down in the Lower Fort thea
Speaker 1: are getting all fired up for like November, gun Dear,
Speaker 1: it's like full on balls out winner. That's like going
Speaker 1: on getting out the ice fishing gearing skis. So you
Speaker 1: get home from moose hunt and then you've got you know,
Speaker 1: hundreds and hundreds of pounds of meat. But it's you know,
Speaker 1: in town it might be sixty degrees in the daytime,
Speaker 1: so you can't hang it. Flies everywhere, so you know,
Speaker 1: you're just in. It's the race to get the thing
Speaker 1: in the freezer. You can't age it, you can't you know,
Speaker 1: hang it at all. When I think of angers, I
Speaker 1: think of picking blow fly large. Yeah it's bad. And
Speaker 1: so you know, depending on the moose. Man Like sometimes
Speaker 1: if you just were to cut a steak off hind
Speaker 1: quarter that you just brought home from the mountains, I
Speaker 1: mean it's so tough that it's I mean it's almost inedible.
Speaker 1: But yeah, metallic too, you know. You know, I don't
Speaker 1: know if the flav rice that that that irony like that,
Speaker 1: that that gets tempered in time. I feel now I'm
Speaker 1: not I'm not I'm not sensitive to that. But Steve,
Speaker 1: I've told you about this, but two years ago, man
Speaker 1: Carlson and I didn't experiment. We were we shot those moose,
Speaker 1: A couple of moose and it was the same thing
Speaker 1: as Dan was describing time crunch hot out had to
Speaker 1: just process right away. So of the two moves, we
Speaker 1: put seven quarters backstraps everything in the freezer. Then we
Speaker 1: kept one quarter and we aged it. Matt kept on
Speaker 1: it for a week and butchered it, labeled it completely separately.
Speaker 1: I will say that that aged me. For the first
Speaker 1: two three months, it was better. But after three months
Speaker 1: of the stuff that didn't age, I prefer that for
Speaker 1: the next year the stuff that was aged. Once you
Speaker 1: got out a year after it had been frozen, it
Speaker 1: was actually it had a little bit stronger taste and
Speaker 1: it was drier, But immediately the first couple of months
Speaker 1: it was definitely better. There's so much we are now
Speaker 1: talking about aging. I'm gonna get back to the freezing.
Speaker 1: But I gotta tell two aging anecdotes to say that
Speaker 1: I don't know the answer to this. Years ago, when
Speaker 1: I was in graduate school, my roommate sh a calf elk.
Speaker 1: What his rifle, So it's already a calf elk, right,
Speaker 1: it was like late It's like February, so it's kind
Speaker 1: of beyond calf elkins. Shout a calf elk with his rifle,
Speaker 1: and we hung that thing in my garage. And the
Speaker 1: weather Missouri is just perfect where we never frozed any
Speaker 1: of that thing. We hung in the garage was like
Speaker 1: twenty degrees at night up into the low thirties during
Speaker 1: the daytime. And we hung it and hung it, and
Speaker 1: it got to be where I'm not kidding you, you
Speaker 1: could shove your thumb into that elk. Best thing I
Speaker 1: ever had. It was so good. We ate the off,
Speaker 1: skinned off and get it ryand on it. You cut
Speaker 1: that rand away. We cut a leg off, get some
Speaker 1: meat off the leg, laid the leg laying on a
Speaker 1: tool cabinet or whatever, you know what I mean like,
Speaker 1: and it just got better and better and better. Now
Speaker 1: I always butcher my own stuff. But a couple of
Speaker 1: years ago we did an elk hunt in Kentucky, and
Speaker 1: due to heat issues and other apple considerations, I had
Speaker 1: did something I haven't done it forever. Brought the meat,
Speaker 1: brought the whole elk bowl. Elk not old, but how
Speaker 1: old do you think that bull was? Johnny? Yeah, brought
Speaker 1: him down, new guy, and he hung the elk for
Speaker 1: ten days in controlled circumstances, And I felt like that
Speaker 1: elk hang in ten days, wasn't it still needed to
Speaker 1: go in the freezer for a long time. I don't
Speaker 1: know what the answer is. I mean, I don't think
Speaker 1: you're hurting anything by agent, but there's just like I
Speaker 1: think it's it's so variable by the animal, by all
Speaker 1: kinds of climatic conditions. Probably I don't really know, but
Speaker 1: I know this. You don't pull You cannot pull a
Speaker 1: piece of meat audio for you just been in a
Speaker 1: year and tell me it's tough. It doesn't happen, you know.
Speaker 1: We went to when Eric Kern, a friend of ours.
Speaker 1: Eric Kern friend of ours back home and we had
Speaker 1: kept in touch with because he lives in Montana. He
Speaker 1: got married and he was married a gal whose neighbor
Speaker 1: was out of town the weekend they got married, and
Speaker 1: the guy, out of the goodness of his heart, says, well,
Speaker 1: why don't you allow some wedding guests to stay in
Speaker 1: my home? Because I'm out of town anyways. So they
Speaker 1: let the groomsmen, of which I was included in. My
Speaker 1: brother man was included stay in his house. So we're
Speaker 1: staying in a man's home who's lent his home to strangers.
Speaker 1: Matt looks in the man's freezer, and it's horrified to
Speaker 1: find that this guy has a bull elt from five
Speaker 1: or seven years. It was ridiculous in the bottom of
Speaker 1: his freezer, like it just has that look like no
Speaker 1: one's ever gonna eat this elk. Obviously not so Matt.
Speaker 1: I thought, it's wrong to steal, but it's not as wrong.
Speaker 1: I love that you and Matt looked in us freezer.
Speaker 1: But he's like, it's wrong to steve, but it's not
Speaker 1: as wrong as letting this bull out rot or get
Speaker 1: inevitably tossed out when this guy dropped some box and
Speaker 1: knocks the cord out of his freezer and it shuts down,
Speaker 1: or he just throws it out. He's not gonna eat it.
Speaker 1: He's gonna eat it with eating. And Matt took it
Speaker 1: that elk was fine. Now it was definitely like you
Speaker 1: could it was edible. The outsider a drying it was well,
Speaker 1: you had the trim. It was edible. It wasn't fine.
Speaker 1: It was edible. It wasn't gonna get eaten. And I
Speaker 1: think about that. I don't want to say I think
Speaker 1: about that every day. But that was a bold move
Speaker 1: because Matt doesn't do things lightly like he really weighs.
Speaker 1: He's not like, he's not impulsive, he's not morally impulsively.
Speaker 1: It was an affront to him. This same guy, Matt
Speaker 1: once killed the bull elk that was just the most
Speaker 1: horrifically tough animal I've ever been involved in. And he
Speaker 1: gave up eating anything for a while, but boiled cabbage
Speaker 1: because he didn't want to waste any of his jaw
Speaker 1: power on anything but chewing up his elk. So at
Speaker 1: night he wouldy boiled cabbage in his elk. And I'm
Speaker 1: telling you, if he throws that thing for two if
Speaker 1: he just been like, okay, that never happened, it throws
Speaker 1: it for a year, I think would have been fine.
Speaker 1: What a help. I can't give any hard and fast
Speaker 1: the U s D, A stats or anything, but I
Speaker 1: just feel that this is true. I don't think anyone
Speaker 1: in regard to tenderness. Freezing makes it taste better now,
Speaker 1: which brings us to I used to hate vacuum sealed
Speaker 1: bags because they always pop, but I realized they pop
Speaker 1: because of handling, and in some circumstances it's just impossible
Speaker 1: to transport him. But vac bags are not bad if
Speaker 1: you treat him so delicately. But if you're the kind
Speaker 1: of guy who likes getting your freezer and start digging around,
Speaker 1: you're gonna pop all your freezer bags. I pack them
Speaker 1: between layers and newsprint now because the same thing I'm
Speaker 1: talking about sran wrap and wax paper for red meat,
Speaker 1: but that doesn't work for fish. I don't think. I
Speaker 1: don't like it on sam and I don't like it
Speaker 1: on the hell, but I don't like it on freshwater fish, perch, bass,
Speaker 1: blue gills. I don't like that stuff. I like to
Speaker 1: use vac seal, but when you vac seal, you can't
Speaker 1: mess with that bag and bang it. It also helps
Speaker 1: to wrap in san rap for your vacuum sealing. No
Speaker 1: one told me about this works good for a couple
Speaker 1: of reasons. First, it keeps the Sometimes you know, the
Speaker 1: the liquids will get in when it's trying to seal seal,
Speaker 1: so cruff the seal so it prevents that. I also
Speaker 1: think it provides some protection if there's any pin bones
Speaker 1: from accidentally popping the seal. And then if you do
Speaker 1: break a seal, you still got a layer of protection
Speaker 1: on the fish. So it's an extra stat But you know,
Speaker 1: uh we love. I can't remember when I was gonna
Speaker 1: say it, and I try to remember. I say, do
Speaker 1: you remember one time we went back we were fishing
Speaker 1: halibut at the shack and came back with all our
Speaker 1: halibut packaged and stuffed into a rubber eyed dry bag. Yeah,
Speaker 1: I've done that a few times. Yeah, and then emptied
Speaker 1: it out into the freezer. And a couple of weeks
Speaker 1: went by, and there was the most horrendous smell coming
Speaker 1: from your gear room, oh, from the dry bag. And
Speaker 1: we kept going in there and taking everything out of
Speaker 1: that room, and no one would ever look in the
Speaker 1: dry bag. And we eventually found a pack of halibit
Speaker 1: in the dry bag, And so we disassembled this room
Speaker 1: multiple times until someone funny says, I'm gonna look in
Speaker 1: all the bags because we thought it was a dead
Speaker 1: rat or something. There's a pack of hellibt. Man, God,
Speaker 1: that smelled. You know what's funny? Had that same room
Speaker 1: got it was really stuck up pretty bad by a
Speaker 1: by a bag of dog poop that walking my dog,
Speaker 1: And I picked up his poop and stuffed in a
Speaker 1: little bag and had it in the backpack of cold pocket.
Speaker 1: Something hanging in the hot furnace room, and months went
Speaker 1: by and all the same thing. It was pt worse.
Speaker 1: That's one thing about urban dog ownership. Like I like
Speaker 1: temper I don't have the temperament for dog on him,
Speaker 1: But urban dog ownership it's like seeing people out. Like
Speaker 1: as a kid, you know when your dogs just ran
Speaker 1: you didn't like associate with their droppings. But it's so
Speaker 1: intimate in an urban environment when you gotta take your
Speaker 1: dog out, just it's still like steaming in the morning. Here, man,
Speaker 1: you gotta bag it up and walk around it agredable
Speaker 1: substance on the planet and put it inside an unbiodegradable
Speaker 1: substance and throwing the trash. I'm gonna run through a
Speaker 1: couple of things, giblets, freezing giblets, I do back bag
Speaker 1: or I'll take this a milk carton or something like
Speaker 1: that and freeze them. Put a layer in cover with
Speaker 1: the water, water, freeze it. Then you kill a couple
Speaker 1: more birds. Put the gizzards and hearts and livers on
Speaker 1: top of the ice, add another couple inches of water
Speaker 1: till they're covered. Freeze it. And I do perch that way,
Speaker 1: like if you're just dinking around, like catching a couple
Speaker 1: of perch now and then flam throw them in there.
Speaker 1: Add to an, add to it, add to it, add
Speaker 1: to it, an eventually got like a big thing of
Speaker 1: frozen flames in water. I think that for freezing freshwater,
Speaker 1: like low fat freshwater fish, bass, bluegills, perch. I still
Speaker 1: freeze them in water. You know, it's just nothing happens
Speaker 1: to it. You freeze salmon and water and it goes
Speaker 1: to hell. It looks like hell. But you can freeze
Speaker 1: those like white flesh freshwater things. Thawing, how do you
Speaker 1: guys thaw countertop or water or the countertop. You don't
Speaker 1: have a microwave. You don't use a microwaveing? Why not?
Speaker 1: Because they're gonna make you sick. It's it's just it's
Speaker 1: it's just because they they're trying to thaw something in
Speaker 1: the microwave and it gets all cooked on the outside
Speaker 1: and brown and gross and it's still frozen. Disrespectful. We go,
Speaker 1: we go, we go. Days i't using the microwave. Yeah, no,
Speaker 1: but you throw I mean, if you're throwing finish, especially
Speaker 1: if it's vacuum pack, just throw it in some lukewarm
Speaker 1: water and it's though in no time and really even
Speaker 1: and doesn't cook it. In culinary school, which I did
Speaker 1: not attend, they are like ice water bath, but I do.
Speaker 1: I do lukewarm water. If it's a back bag, I
Speaker 1: do lukewarm water. To thought. When I'm doing strain freezer
Speaker 1: paper throwing, I um just set it out on the countertop.
Speaker 1: If you're really smart, if you know, like you're in town,
Speaker 1: like it's Sunday and you know you're in town all week,
Speaker 1: don't work, you know you're cooking dinner every night, I'll
Speaker 1: try to go down to my freezer and like pull
Speaker 1: what I'm gonna be eating they in instead of doing
Speaker 1: that every day where you're pulling, like when I need tonight,
Speaker 1: you pull it and it's not all in time. You're like, oh,
Speaker 1: you're cutting it up. You weren't playing it on cutting
Speaker 1: it up, and now you're cutting it up because it's
Speaker 1: not you know, when I grind meat, like when I
Speaker 1: when I killed if I kill an am on the
Speaker 1: fall and I don't really feel like getting into sausage
Speaker 1: making and I don't feel like getting into um all
Speaker 1: the business. I'll take all the boned out meat that
Speaker 1: I'm gonna use the grind I'll pack it and gallon
Speaker 1: size zip blocks and just freeze those big gallon size
Speaker 1: zip blocks. If I'm in a super hurry, I don't
Speaker 1: even trim it. It's fatty, it's whatever tallow in there.
Speaker 1: Are just freezing those bags. His hair in there, and
Speaker 1: then I'll periodically pull a gallon sized bag out, wait
Speaker 1: it out. So I got ten percent fat pork or
Speaker 1: beef tallow that I'm gonna put in there, and then
Speaker 1: I'll grind that gallon sized bag of meat. And when
Speaker 1: I grind it like that, I thought, until it's still
Speaker 1: icy and then run through my grind then and everybody says,
Speaker 1: you can't do this, but it's total bullshit, you can't
Speaker 1: do this. I will then, So I thought, Bryan, to
Speaker 1: pull off whatever I'm gonna make that night, and then
Speaker 1: I will bag it. And those I always do my
Speaker 1: burger in those little polly bags, which are the best
Speaker 1: thing on the planet, man, the ones you grind right into. Yeah,
Speaker 1: you buy like ten thousand for a dollar or whatever
Speaker 1: you got, tape applicator, tape applicator. I will thought a
Speaker 1: big block, grind it, polly bag it back in the freezer,
Speaker 1: and you cannot tell me you can't do that. I
Speaker 1: have done it with hundreds and hundreds of pounds of meat. Yeah,
Speaker 1: and you can Patsy challenge up and down. There is
Speaker 1: wherever that comes from is bs. You can't do that
Speaker 1: about on a steak. You're talking about burger. What about
Speaker 1: a steak? Yeah, Because I'll sometimes, if I'm in a hurry,
Speaker 1: I'll come home and I'll throw a whole deer's leg
Speaker 1: in my freezer, tag and the ball still hanging off it,
Speaker 1: the evidence of sex hanging off it in a game
Speaker 1: bag in my freezer. I'll pull that le go, thaw
Speaker 1: that whole leg parted out, freeze my steaks, thumb back out,
Speaker 1: and eat them later. There's no difference, but the steaks.
Speaker 1: Would you throw us one of those back in the freezer?
Speaker 1: I just can't imagine the situation where that would happen.
Speaker 1: Like I thought something out that Someone's like, hey man,
Speaker 1: you want to come over for dinner, and I'm like,
Speaker 1: oh no, I would. I don't imagine doing that. If
Speaker 1: I thought a big chunk of meat and I cut
Speaker 1: some steaks off of it, or for only one half
Speaker 1: of it or whatever, I'll throw it back in the freezer.
Speaker 1: I do it all time. I don't have a problem
Speaker 1: with it. I tend to agree. I feel bad doing
Speaker 1: it because they always told you can't do it. Yeah,
Speaker 1: kind of like you shouldn't saw something in the microwave,
Speaker 1: which I really try not to. I'd rather thought fridge,
Speaker 1: but I will in the microwave. In the microwave. You
Speaker 1: know what I wish was here is uh I mentioned
Speaker 1: a couple of times Hankshaw probably has. He probably has
Speaker 1: a lot of answers to stuff like this because he
Speaker 1: gets he's he's his things like that. But thawt in
Speaker 1: the microwave, I feel it sheds tons of liquid that
Speaker 1: it doesn't shed otherwise, Like if I took duplicate pieces
Speaker 1: of meat and thought on in the micro there's gonna
Speaker 1: be a bunch of bloody water garbage in the bottom
Speaker 1: of the on the plate. It wouldn't be there had
Speaker 1: if I thought it in my fridge. It's somehow like
Speaker 1: coming off fast, somehow, like the way the crystals are
Speaker 1: coming apart. I don't know. As soon as shed water,
Speaker 1: it just kind of nasty, and then like dances, it
Speaker 1: gets warm and like brown, and I for I will
Speaker 1: saw red meat and warm water too. That's something that
Speaker 1: I disagree with completely. I stand by it. I totally
Speaker 1: didn't naked, no, no, I just I'll unwrap it. But
Speaker 1: you can't get the you know, I'll take the freezer
Speaker 1: paper off. You can't get the cling wrap off until
Speaker 1: it's stowed, you know. I'm now just take the cling
Speaker 1: wrap meat, just throw it throwing some lukewarm water. I
Speaker 1: don't like that. It DAWs pretty quick and when you
Speaker 1: pull it out, it's just kind of soggy, you know.
Speaker 1: And I just I take some newspaper has been drowned.
Speaker 1: Trust me, man, trust me. Try this, and the water
Speaker 1: is all red red. Yeah, yeah, that's that liquid. It
Speaker 1: cooks out of it anyway. But you take so take
Speaker 1: you get the saggy piece of meat that that just odd,
Speaker 1: and just take some newspaper and just roll it up
Speaker 1: in that newspaper and just all that water out, yep,
Speaker 1: and all that in the newspaper will soak up a
Speaker 1: bunch of water. And then you're reading your meat because
Speaker 1: newspapers never go off. And and just take that piece
Speaker 1: of meat and just set it on the counter on
Speaker 1: a plate, and like in ten minutes, it's pretty and
Speaker 1: it's red. How do you ever get the newspaper off.
Speaker 1: It just it just peels off. It doesn't it. It's
Speaker 1: not like those little play those things you get pretty
Speaker 1: silly funny. It doesn't coick up the color, it doesn't
Speaker 1: pick up the ink. Now to try it, sometimes try
Speaker 1: I will. I'm not afraid of anything. I'm eating meat
Speaker 1: that you've thought that way and cooked and it was delicious.
Speaker 1: I can't there's no way. Stuff right off, Set it
Speaker 1: on your counter and it'll sit in the air and
Speaker 1: it'll and in ten minutes it's all red and pretty
Speaker 1: and you'd never know, dude. But here's the thing like this,
Speaker 1: it's gonna sound weird. Like when I used to do
Speaker 1: a lot of fur trapping for mus grass and stuff,
Speaker 1: like you'd ring up drowner wires or stuff. Remember this, Dan,
Speaker 1: But you come to traps on, you know, and the
Speaker 1: wires going down the water. So I got one, you know,
Speaker 1: And and sometimes you had these one way slides, so
Speaker 1: you had to reach down in there and feeling around,
Speaker 1: groping around, you know, and you'd feel the hair and
Speaker 1: I'd always have like these nightmares in my trapped you
Speaker 1: reach down and be like a human's hair down there,
Speaker 1: and I'm telling you I don't like just like meat
Speaker 1: floating in the water. I just can't stand it. Man.
Speaker 1: But again, those guys in Hawaii that made the best
Speaker 1: jerk you ever had. They killed you. The first thing
Speaker 1: they started doing is filling up buckets with water and
Speaker 1: they put a bunch of salt in it, and they
Speaker 1: just dump all that meat for the night. Good. Yeah,
Speaker 1: what else? I'm looking at him, like, what in the
Speaker 1: world are you doing? Ducks and geese, man, waterfowl. Soak
Speaker 1: them in salt water. It makes them better. But I
Speaker 1: couldn't stay. I couldn't imagine doing that to a moose
Speaker 1: roast or a white tail. Man. These boys did, and
Speaker 1: that stuff come out looking like pale, like pulling out
Speaker 1: wonderbread out of a bucket. Man. But it was still
Speaker 1: taste good. But it's just like it just kind of
Speaker 1: sticks me out. Or are you taking out of the
Speaker 1: meat when you do that? Blood for sure, but I
Speaker 1: don't know what else. You just feels like you're degrading it,
Speaker 1: like when you take like you take a black angus,
Speaker 1: like prime beef steak. They don't soak that stuff in water.
Speaker 1: They don't want whatever is in that meat. They don't
Speaker 1: want that leaching out. I just don't think it's irreparable.
Speaker 1: I just think it it can be fixed. You know. Yeah,
Speaker 1: when I when I was down at the cabin last fall,
Speaker 1: I shot a little buck with Ryan Layton, and you know,
Speaker 1: in his boat. And and he not from the boat, no, no,
Speaker 1: but he but we we we we jail, we voted,
Speaker 1: we motored in his boat, and then and then and
Speaker 1: then we you know, we brought the boat the deer
Speaker 1: back to the cabin in the boat. But on the
Speaker 1: way back home, you know, he stopped and dropped the
Speaker 1: front gate and he made me rinse that thing out.
Speaker 1: For that's why he says his deer meats good. He
Speaker 1: says his dear is better than anybody else's. And he
Speaker 1: says because it pickles it. Yeah, I don't know. It's
Speaker 1: kind of a just hunched over the front of that boat,
Speaker 1: just grabbed a little buck by the antlers, just op
Speaker 1: and down it up and down. And he just made
Speaker 1: me do it for probably twenty minutes. You know, I
Speaker 1: was getting picked war out. But you know, took it
Speaker 1: back and hung it up and and you know, dried
Speaker 1: it just looked absolutely beautiful. He swears, but swears, but
Speaker 1: it was. It was really nice. Yeah. Now speaking of pickling,
Speaker 1: now was on the pickling um this. We have one
Speaker 1: pickled thing I brought pickled socker. That's buffalo, which is
Speaker 1: a native sucker. Most of the suckers, not most same
Speaker 1: carp you know, are non nat like your classic golf
Speaker 1: course pond. Golden carp is a non native. And then
Speaker 1: you have a ton of native suckers in the US.
Speaker 1: But there's a sucker that's as big as a carp
Speaker 1: called a buffalo. And all those rough fish and northern
Speaker 1: pike are good pickled and when you pickle them, it
Speaker 1: dissolves the bones, and if you open it up and
Speaker 1: eat it, it is the best thing you'll ever eat. Yeah, man,
Speaker 1: hell yeah, open it up. Where's that from? Shout him?
Speaker 1: With our bowls last spring in Wisconsin bow fishing for him.
Speaker 1: And they're big, I mean, the buffalo suckers like this.
Speaker 1: That's probably the exaggerate. I mean, these are like big
Speaker 1: five six eight ten pound fish. You know, are you there,
Speaker 1: Jannie when we shot that, that's a big chunk. Wrap
Speaker 1: your lips around that here, Brad, you're gonna have mine.
Speaker 1: If you like pickled fish, that's as good as any pickle.
Speaker 1: Damp fish has so much bone. You couldn't have approached
Speaker 1: it when we killed it. You can't get I try.
Speaker 1: I got in there, man, I remember, like this is
Speaker 1: in my line. But someone's talking about cleaning shad and
Speaker 1: he said, was like trying to fix a watch. You know.
Speaker 1: I deal all the bones in there, you know, but
Speaker 1: I'll tell you, man, you couldn't go near that stuff.
Speaker 1: I try. I was like, I'm an d bone. This
Speaker 1: buffalo sucker, you can't. There used to be a commercial
Speaker 1: market for buffalo sucker. It's like one of the more
Speaker 1: popular soccer fish that's pickled. The other things that I pickled,
Speaker 1: I pickled northern I pick a bony fish because it
Speaker 1: dissolved the bones. Bones just go away magically. I pickle.
Speaker 1: It's like a dog and a cat making much of rack.
Speaker 1: If you're hearing with your noise um. The dollar looks
Speaker 1: like an Arctic fox. I thought it was an Arctic fox.
Speaker 1: But that has means. I pickle bony fish. I pickle
Speaker 1: any bird. Uh. Gizzard's hearts and livers generally not delivers.
Speaker 1: But the gizzards and hearts I boil them till they're
Speaker 1: tender than add them to pickling juice. I'll sometimes eat
Speaker 1: all the pickles out of a jar. If it's like
Speaker 1: good pickles, I'll eat all the pickles out of the jar.
Speaker 1: Then I'll just fill that jar up with bird hearts
Speaker 1: and bird gizzards and chunks of deer heart and everything else,
Speaker 1: and then wait two weeks and any dad out of there.
Speaker 1: Um and uh, trying to think what else I pickle
Speaker 1: about it? Can you think of anything you'd like to pick? Brandon?
Speaker 1: I both pickle trout trout like how just like that
Speaker 1: like pike or like you of that? But you throw
Speaker 1: it in raw like that was in raw. Absolutely, okay,
Speaker 1: freeze it, freeze it first, but tenderizing. It's straight vinegar
Speaker 1: first and then vinegar day with salt, day with vinegar,
Speaker 1: and then pickling. Okay that's how That's how I do
Speaker 1: it there, so yeah, wash it real good. They do
Speaker 1: vinegar that retains some of the vinegar, and then I
Speaker 1: like make a regular Brian and put some of that
Speaker 1: vinegar back in there. But you don't do do you do?
Speaker 1: So you do vinegar for a day and then the Brian.
Speaker 1: You don't do a dent or like salt water for
Speaker 1: a day exaggerated, like floating egg for twenty hours, that
Speaker 1: I do all vinegar for twenty four hours, that I
Speaker 1: pour molest at vinegar off and probably wind up doing
Speaker 1: like one part vinegar to one or two parts water
Speaker 1: I've written down. And then a bunch of horse radish garbs. Sugar, Yeah, sugar,
Speaker 1: I like to make it sweet. Man. Do you have
Speaker 1: lemon in there? Never put lemon in there. It's not bad.
Speaker 1: A friend of mine turned me onto that recently. We
Speaker 1: don't really have access to white fleshed fish here. I mean,
Speaker 1: like you know, lower purbit, well, our fisher we got
Speaker 1: shut the places where we like to fish, Burber got
Speaker 1: shut down or at least be pretty good. Yeah, you
Speaker 1: can't fish until ice goes out now, so really why
Speaker 1: he's getting over hit over fished? Potential for it were
Speaker 1: clearly vulnerable. Yeah, we I mean we were pounding them
Speaker 1: on there. You know, you know how bourbon or Eo
Speaker 1: Powders a lot of people know him. Then they also
Speaker 1: call him lawyers because like the assholes, the hearts right
Speaker 1: by the asshole, so you don't call the lawyer fish. Yeah,
Speaker 1: that's a good dish. They also called poor Man's lobster. Oh,
Speaker 1: they're so good. Like I grew up in Minnesota catching walleyes,
Speaker 1: catching we call them eo, throwing them on the ice.
Speaker 1: I can't tell you how how many eo powder I
Speaker 1: killed without putting a knife too through them my life.
Speaker 1: I moved to Alaska, Like, there's no walleyes here. What
Speaker 1: do you guys? Ice fish for bourbit? Oh? Eo pout?
Speaker 1: All right, let's try it. That stuff is legit. It's amazing,
Speaker 1: it's super good. Well, I know the Montana. We go
Speaker 1: out in this canyon ferry Lake and fish perchs. Then
Speaker 1: once it got dark you had about an hour where
Speaker 1: you could get lincod we call them link then yeah, Lane, Lincoln.
Speaker 1: Oh my god, that's a good fish. A lot of names.
Speaker 1: We boil them and dipp in butter like lobster. Yeah,
Speaker 1: awesome that way. How much time? How much time we got?
Speaker 1: We're done? We're in an hour. This stuff is legit.
Speaker 1: Can you tell us how you make this? Yeah? Smoked
Speaker 1: salmon candy, that's how? How did you get so hard?
Speaker 1: Just brian the ship out of it and then then
Speaker 1: smoked it for a really long time. How did you
Speaker 1: catch that's that's some yeah, that's some some sock I
Speaker 1: sam in the brandon I dip that I'm playing the
Speaker 1: dip net fishery people. This will blow people's understand that
Speaker 1: if you don't see it, we'll explain it to that fishery.
Speaker 1: So yeah, yeah, first let me let let me note
Speaker 1: that's open only to Alaska residents. But there's a few
Speaker 1: rivers around where you can go take basically an oversized
Speaker 1: landing that that you can have. The hoop can be
Speaker 1: up to five ft in diameter, so they're absolutely massive,
Speaker 1: and the pole the handles are usually about long. Yeah. Yeah,
Speaker 1: picture just a giant oversized landing that. But then instead
Speaker 1: of um, like that poly braided cord bag, it's got
Speaker 1: a bag made out of gill net and so most
Speaker 1: of its you catch your inside the that, but some
Speaker 1: of them are actually outside the that they just get
Speaker 1: tangled into the gill net. But you're just standing out
Speaker 1: in the river and waiters and nippledeep water, you know,
Speaker 1: as far as you can go without getting Yeah, people
Speaker 1: use dry suits to get a little extra extra edge
Speaker 1: out there or or or waiters or from a boat whatever. Um,
Speaker 1: but yeah, you're just holding this net in the water.
Speaker 1: And if if you're in a boat, you're started at
Speaker 1: motor down stream, if you're if you're um, if you're waiting,
Speaker 1: you're just standing in the water. Some people put on
Speaker 1: a put on a wet suit in a life jacket,
Speaker 1: just float down the river with the thing and you
Speaker 1: just hold it in the water and you're fish banging
Speaker 1: into it and you get one too, sometimes three at
Speaker 1: at a pop. But the limit is in the local
Speaker 1: fisheries for the head of the household, and then ten
Speaker 1: more fish for each person in the household. That's an
Speaker 1: annual limit. So you can you can bring home. You'll
Speaker 1: go and pull that. You'll go home and come home
Speaker 1: with salmon. Always come home with over a hundred. Yeah,
Speaker 1: depending on how many guys should go with and what
Speaker 1: they're how many, you know, how big their families are,
Speaker 1: you know. But yeah, we had one day this summer
Speaker 1: we went and we hit it perfect. We weren't even
Speaker 1: gone for I don't think eighteen hours from ankled you
Speaker 1: came home with a hundred fish, hundred salmon, hundred salmon,
Speaker 1: salmon chrome red s. Just yeah, we're hundred yards from
Speaker 1: the ocean, and so they're they're super bright. How bigger.
Speaker 1: He's a piece. Not big these are. They're smaller three
Speaker 1: five pounds. Yeah, there's still a lot of fish, man. Yeah,
Speaker 1: they're gorgeous. They're gorgeous. That that's that's what we're eating there.
Speaker 1: It's equivalent to when you get a moose down you
Speaker 1: think something's done, you gotta chop it up. I mean,
Speaker 1: you go out, you have fun for twelve hours. Now
Speaker 1: you got a filet hundred salmon. No, but that's it
Speaker 1: for the year. You're good. So yeah, how do you
Speaker 1: then go out fish salmon with the rod? Real? Well,
Speaker 1: it's nice to get some variety, you know, like I
Speaker 1: really I mean that that's it's really nice to ask
Speaker 1: some king salmon because they say they taste so different
Speaker 1: than everything else. But man, else, that's always explained how
Speaker 1: you made this? This is great? Man, what part of
Speaker 1: the fishes is? That's just a whole flat. So these
Speaker 1: were the kind of small soci that we were getting.
Speaker 1: That's a belly that that's that's pretty primo right there.
Speaker 1: But um so they're kind of thin filets and I
Speaker 1: was just I was just cutting the filets into thin
Speaker 1: strips and leaving the skin on, and then I brined
Speaker 1: them with the dry brine that was six parts brown
Speaker 1: sugar to one part koash or salt, and that's it.
Speaker 1: That's that's the brine. But you can even go put
Speaker 1: weight on them. No, no, but I use a lot
Speaker 1: of it. So I got a big tub and I'll
Speaker 1: lay a layer of these strips in there and then
Speaker 1: hit just coverment that brine. I mean, you know I used.
Speaker 1: It's just pounds of brine and then another layer of
Speaker 1: those strips and then just cover it in the not
Speaker 1: the brine, but the rub you know, dry the dry rub,
Speaker 1: whatever you wanna call it. Um. And you're just burying
Speaker 1: them in that stuff, and it pulls out so much moisture.
Speaker 1: You know, in a few hours they're in soup. You
Speaker 1: started out with just dry brown sugar and dry salt,
Speaker 1: and a few hours or just in soup because it's
Speaker 1: pulling so much moisture out of the fish. And the
Speaker 1: nice thing about having that ratio so strongly skewed towards
Speaker 1: brown sugars that you can't over salt them that way.
Speaker 1: UM A lot of people will use. So you can
Speaker 1: bombard them with brind the hell out of them and
Speaker 1: it's not gonna get too it's never gonna get too salty.
Speaker 1: And you know, I think you could probably even go
Speaker 1: to one in this in that you know, salt or
Speaker 1: sugar curious just like salt does. Right, so um, but
Speaker 1: by if you get the ratio right, you can just
Speaker 1: absolutely bright the hell out of and not worry about
Speaker 1: getting too salty. Yeah, did you look fresh? You've probably
Speaker 1: noticed freshwater fish piss much much more than saltwater fish. Yeah,
Speaker 1: Like a freshwater fish absorbs water and pisses copious amounts,
Speaker 1: and the saltwater fish is always losing through osmosis. It's
Speaker 1: always amusing water to salt. He's always losing his water
Speaker 1: and doesn't piss. This is a very small amount. Yeah,
Speaker 1: And in water wants to float in the direction to
Speaker 1: equil equi. That means the fish is shedding his freshwater.
Speaker 1: Saltwater fish is shedding all kinds of water to the
Speaker 1: ocean a fish and freshwater is holding onto its salt
Speaker 1: and and affici and salt water is but water drains
Speaker 1: into his body. Yeah, through the gills, Yeah, through pores
Speaker 1: and through through pores and his skin. Well that the
Speaker 1: surpace areas and the gills, I mean, that's where the
Speaker 1: that's where the real surpace areas, and that's where it
Speaker 1: gas exchange occurs, and that's where it gets a lot.
Speaker 1: There's just a lot of opportunity for I move across
Speaker 1: the guild's Let's say I want to talk about we
Speaker 1: got all an alphabetic order, teeny bit what do you
Speaker 1: what do you guys? Uh like sausaging. I'll tell what
Speaker 1: I make for sausages. I make summer sausage, and I
Speaker 1: make a variety of fresh sausages. I'll do my fresh
Speaker 1: sausages um same blend, lean, ten percent fat. I do
Speaker 1: a handful of fresh sausages. I do them all in
Speaker 1: hog gut and I freeze them all raw in back bags,
Speaker 1: three or four per pack. And that's all I do. Know,
Speaker 1: I used to do all kinds of you know, I'll
Speaker 1: just do fresh. I'm doing it like smoke this and that.
Speaker 1: I just got away from it all in summer or Yeah,
Speaker 1: that's the only thing I smoke. Yeah, we keep referring
Speaker 1: to Donkey Dick. Is that clear what we're talking about?
Speaker 1: Summer sausage. But brand side run out of time, brands
Speaker 1: out of this new cheese, the high cheese. It's revolutionized
Speaker 1: my cheese and you can put into a five degree
Speaker 1: of it and it won't melt. It's awesome natural for summer.
Speaker 1: So here's what I'll tell you. I don't know I would.
Speaker 1: I won't use nitrates. So in the same summer sausage
Speaker 1: that I won't point nitrates in, I'll put high timp
Speaker 1: cheese in. So there may be some issues there, but
Speaker 1: it's smoke and he's still has its integrity absolutely for
Speaker 1: for summer sausage. It's legit, it's good. The best sausage
Speaker 1: making book out there is again Rumans Sharkoutrie. Do you
Speaker 1: guys use that book? You don't talk about that cheese though?
Speaker 1: Try it right now. When I first told you about this,
Speaker 1: you were questionable. Yep, you sent me something. Do you
Speaker 1: like it? You don't even tell me I loved it.
Speaker 1: I liked it. I don't even think you're doing me
Speaker 1: a little smoky too. You smell that smoke. It was good.
Speaker 1: Not a mustard seed in there. Yeah, what do you
Speaker 1: guys think about the ratio? Mustard seed? So you can
Speaker 1: get that high temp cheese and numerous flavors um and
Speaker 1: I like it. I think it's good. I've heard people
Speaker 1: question it maybe it's questionably in here, but I never
Speaker 1: told you I liked the stuff you sent me. Oh man,
Speaker 1: pretty weirde. I don't like do you sit around at
Speaker 1: night being like I hate Steve? All right? I know,
Speaker 1: I know you people don't have a long attention span.
Speaker 1: Um we we've already stretched its limits. Any concluding thoughts,
Speaker 1: Be honest, this is the least you've ever spoke in
Speaker 1: your entire in a long day. We gotta have about
Speaker 1: three am to get here. Um damn. I was gonna
Speaker 1: go away with like thoughts. Can't you hear me? Now?
Speaker 1: I can hear you that I don't. I don't can yet.
Speaker 1: But one of the biggest draws for me is because
Speaker 1: I'm always up against like the freezer conundrum of like, maam,
Speaker 1: it's Monday night, Tuesday night, and I don't have stuff
Speaker 1: thought out, and I would try to do the Sunday
Speaker 1: thing where I really plan ahead for the week, but
Speaker 1: be so nice to just have that stuff and done
Speaker 1: take up freezer space when your pantry is just stocked
Speaker 1: full of this caned me and I and I don't
Speaker 1: even can my stock, so my stock is in my
Speaker 1: freezer and um, okay, yeah, I cannon stock is totally
Speaker 1: the way to go if you had to recommend real
Speaker 1: quick or give me the spiel on where I should
Speaker 1: go to or like what piece of equipment I need
Speaker 1: to In my mind, is only one it is that
Speaker 1: big pressto. It's like the kind of everybody has a
Speaker 1: giant pressto. Everybody don't ask, Yeah it does. It's a
Speaker 1: it has a metal on metal steel. It has like
Speaker 1: a milled well you put bass lean on there, you don't,
Speaker 1: you don't need to, but doesn't have a gasket, and
Speaker 1: so that just never goes bad at it. They're they're excellent.
Speaker 1: Mine's a big it must say it was made out
Speaker 1: of loomin. What are those pressed? The ones like mom
Speaker 1: had the same one Mom had. I mean, you can't
Speaker 1: destroy it, you know. And they're not that much money.
Speaker 1: The big gass ones are like sixty seventy bucks. Yeah,
Speaker 1: the ones who we're talking about her significantly more than that.
Speaker 1: I bought mine in a long time ago. When you
Speaker 1: go there, three hundred bucks for an All American for
Speaker 1: the size we have, you can do fourteen point jars
Speaker 1: because I think mine is eight, so you can layer jars.
Speaker 1: They're calling off that you can do to um. The
Speaker 1: The cost is when you go and buy jars at
Speaker 1: an actual store, it's like they say not to And
Speaker 1: I'm not saying people should go do this, but you
Speaker 1: know a lot of companies will sell pasta saw loss
Speaker 1: and pickles and stuff in a in a jar. It
Speaker 1: might not be up to specs and up to grade,
Speaker 1: but if it's got that size lid, they say, the
Speaker 1: glass isn't it's good time. I've never had one break.
Speaker 1: I don't know. I've heard you're not supposed to do that.
Speaker 1: I never have a break. The everything is you see
Speaker 1: people throw them out going to any kind of like Goodwill,
Speaker 1: Salvation Army. They're in there, they're in yard sales. But
Speaker 1: like if you're gonna go jar a whole bunch of
Speaker 1: stuff and you go in and buy brand new glass,
Speaker 1: it kind of feels like a little bit like not.
Speaker 1: It just feels a little off, like the amount of
Speaker 1: money you're spending to do it again, It's kind of
Speaker 1: like jumping into reload and buying a bunch of new
Speaker 1: grass at a dollar a pieces. Damn oh, it takes
Speaker 1: you gotta reload years to make up for the startup cost.
Speaker 1: But I bought very few jars in my life. When
Speaker 1: I see him out, just grab him, you know what
Speaker 1: I mean. And I keep them hanging out somewhere and
Speaker 1: it's fun. It's fun to can man. I like it.
Speaker 1: And then whenevery didn't go ship, you know, in the
Speaker 1: world collapses and and and everybody's cannibalizing each other and
Speaker 1: there's no law and it's just total anarchy. Your freezer
Speaker 1: is not gonna, your freezer is not staying frozen. Can
Speaker 1: start cannon humans, I know you can. We no can
Speaker 1: each other. Um, so that's an our selling point unless
Speaker 1: you've got a solar powered freezer. Uh yeah, cannon spawn.
Speaker 1: It's old timy. I like it. Oh, there's something really
Speaker 1: satisfying about having just to hold cabinet full of pretty
Speaker 1: glass jars and stuff that you can. It's it's real nice.
Speaker 1: I jar too. I like to grow beats and make
Speaker 1: pickled beets. That's the only thing out of my garden
Speaker 1: to that jar though. To me, I I'll jar tomatoes
Speaker 1: and I'll darick and green beans too. Oh yeah, sorry,
Speaker 1: gift to man, you know, really, my brother Matt for Christmas,
Speaker 1: he sends out stuff like that. What you can do?
Speaker 1: You go give everybody gift card, you know, give him
Speaker 1: a jar or something. Man it like it's pretty oh man,
Speaker 1: that just shows love and respect and hugs and kissing
Speaker 1: is all. And you know, one little package. There you go.
Speaker 1: Brand concluding thoughts, I don't know, man, processing meets it's fun.
Speaker 1: And if you're gonna kill animals, like, it's one of
Speaker 1: those things you need somebody to get you into hunting Normally,
Speaker 1: you don't get into it on your own. Same with
Speaker 1: processing your own meat. Generally it's not one of those
Speaker 1: things you get into. But once you do, it's worth
Speaker 1: it and it's uh, it's cost effective and it's rewarding.
Speaker 1: And recommend anybody who's interested in get into it. Yeah,
Speaker 1: and and team up with friends. Uh, Like, if you
Speaker 1: kill a deer, have a couple of guys over and
Speaker 1: process the whole thing and give them, you know, give
Speaker 1: them like a third of it. I mean it's not
Speaker 1: gonna screw I mean there, they'll turn right around. Do
Speaker 1: the same for you. You learn a lot stuff that way.
Speaker 1: All right, sign it out, Thanks for listening.