0:00

All right, this is the Medior podcast. We're

0:03

gonna be talking about smoke,

0:05

puss, pickled sucker, donkey

0:07

dick, stuff like that

0:10

while an array of which I have laid

0:12

out in front of me. But first of all, talk about

0:14

a couple of other things. Real quick. We're recording

0:17

right now to Anchorage, Alaska. We're in

0:19

Anchorage because I'm I'm passing

0:21

through Anchorage, UM

0:24

on the way out to hunt for

0:26

a musk ox out

0:28

on none of Back Island out in the Baring Sea.

0:31

It's funny because on the way here, I was reading this book

0:34

the writer Peter

0:36

Matheson, who many people. Many

0:39

people don't know who Peter Mathewson is. People who do know

0:41

who Peter Mathison and Is often

0:44

know him through his book Snow Leopard. But

0:46

Matheson in the sixties wrote this book

0:48

about the musk ox on

0:51

Noneavack Island, and on his

0:53

way to Noneavack Island in the nine four

0:55

he passed through Anchorage where I'm sitting right now, and

1:00

he had this passage I was reading on the airport.

1:02

I want to read this too. I'm sitting here with a couple of guys

1:04

from Anchorage, and I want to read in this passage

1:08

from Anchorage, there's no road

1:11

westward, and

1:13

it remains a frontier town despite

1:16

its efforts at mainstream respectability.

1:19

It still has pawn shops full of guns,

1:21

hides and snowshoes, and saloons

1:24

jammed with Indians and prospectors.

1:26

No longer gold but oil. Violent

1:29

death is not an unusually event, and Anchorage

1:32

and its jail is full of wild young

1:34

men. The town has a striking

1:37

location by the sea, on a plateau

1:39

surrounded by mountains, and despite

1:41

its recent earthquakes, its prospects

1:44

are immense. But domesticity

1:46

is soon to come. Its novelty

1:49

stores will no longer sell small

1:51

moose droppings made up as ear rings,

1:53

and it will be just another provincial

1:56

town to which zoning came too

1:58

late. He couldn't

2:00

have been more. I

2:04

was like, you think this guy would have passed through Anchors last

2:06

night, don't you feel that? Oh?

2:09

Especially the moose drop, the moose drop

2:11

everything. Yeah, you can still buy those all over town. Was

2:14

that written in the sixties, that

2:18

here, here's here, here's here's you sitting

2:20

here right now? Um My brother

2:22

Dan Ronella and

2:25

Brant Mixel, both those guys you might

2:28

if you happen to watch the show called Media. You might

2:30

have seen these guys on the show. They're both

2:33

biologist. Danny works with fish

2:37

and uh Aquatic Ecosystems.

2:39

Brandt works with ducks. So they're as involved

2:42

in wild games. Uh, they're

2:44

involved in wild game. It's

2:47

the life of wild game and not just like what

2:49

happens after it's dead, but things

2:51

of the nature of keeping wild game around. And

2:54

Uh, Mike washed Leski,

2:57

you polish Mike um

3:00

Austin, Texas and then your

3:02

honestly tell us, Yanna

3:04

say say something to Latvian, say

3:07

pickled pike and Lavian can't

3:12

do it. He's not fluent.

3:15

Oh my, my dad listened to the uh

3:18

Bozeman episode and he was happy

3:21

that they don't air the Meteor podcast

3:23

and Labba because he was a little uh, he

3:26

was a little embarrassed about my Lavian skills

3:28

when he put me on the spot in the last one. Yeah.

3:31

Nice, Uh speaks

3:33

Laban. Where's the special Lavian ring went

3:36

to Latvian camp has never been to Lavia.

3:41

We did get a

3:44

trail camp pick of some that

3:46

was amazing. Man. Latvia,

3:48

where Janice's family hails from,

3:51

has actual wild boars.

3:53

And I'm telling you, in the US people as

3:55

talking about like Siberians, you know,

3:57

like wild boar, wild boars. It's like

4:00

there's something else going on in Europe. You

4:02

look at those pigs in

4:04

Latvia, it's

4:06

like that's a pure form of

4:10

like there's a lot of domestic strains that have weaseled

4:12

their way into US stock because

4:15

them pigs are not the same deal. They

4:18

look very fleet footage that picture

4:20

it's like, I don't know, it must be some sort

4:22

of a trail camera traffic camp pigs. These

4:24

pigs are running across the street at night and in

4:27

Regal Abby in the capital city, and

4:29

it almost looks like not a single pigs

4:31

foot is actually on the ground. They're like

4:33

running and it's just they're so quick,

4:36

nobody's really touching the ground. There's

4:39

there's just like, man, they look like wild animal.

4:42

And in the guide, but there's a picture of a wild

4:44

pig and I'm like, man, that pig is

4:46

a wild pig running through the snow, and it

4:48

won't be an Eurasian pig. It's

4:50

like the US ones are a little bit different. We're getting

4:52

away off subject um

4:55

smoke pus donkey

4:57

dick. We're a talk

5:00

about everyone

5:02

here is is involved

5:04

in at a hobby level and be

5:07

on a hobby level, uh,

5:09

preserving wild game. So

5:12

I'm talking about canning, drying, freezing,

5:15

charkoutrie like whatever it takes to carry

5:17

wild game over. And so I want to have a discussion

5:19

with a bunch of people who I regard as having levels

5:22

of expertise about what

5:24

they like to do with wild game to

5:27

hold it over. So this is everything

5:29

excluding fresh

5:32

consumption. And when I was thinking

5:34

about this, I thought about the body. I kind

5:36

of like made some notes to myself and

5:39

they put all the different forms in

5:42

alphabetical order. Um,

5:45

and within that, we're gonna start

5:48

talking about canning and

5:50

just what we have here? What do we

5:52

have? Someone rat a lot, everybody rattle off what they have here.

5:54

It's canned, Dan's

5:57

got smoked, Okay, smoke. Octopus? Where is

5:59

it from? What's up with that? It's it's

6:01

small, it's a it's an octopus that

6:03

that that I caught at our the

6:06

cabin that Steve and I and are some some other

6:08

sharing Saltry Cove, Southeast Alaska.

6:10

But it's an octopus that wrote up uh

6:13

from about two d and fift of water in a shrimp

6:15

trap in it.

6:18

Yeah, and it was an octopus that I don't

6:20

know, maybe you know the tips of its arms.

6:22

If you kind of spread it out, it might be maybe

6:26

four ft across. I mean it's a substantial

6:29

handim hope. But it's fit through you know, the

6:31

eye and a shrimp pat pot, which is about

6:34

it's not as big around as a beer can, you know, so

6:36

that somehow those things just contort

6:39

their way a little att Yeah,

6:42

get through there, you know. But yeah, so I pulled

6:44

it up and and uh, I

6:46

was with rod letton when when we got

6:49

it, and he took four arms and I

6:51

took four arms and back and

6:53

packed it, brought it back to anchorage and boiled

6:55

it for a half an hour, smoked it for a few hours,

6:57

then put it in a jar and process

7:00

that their pressure cooker. If it wasn't for smoke,

7:02

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

7:04

because like when you took me out to meet

7:07

Ron and he gave that jar smoked oxopus,

7:09

the best thing, man, just like so

7:11

rich and perfect. And then uh, brand,

7:14

Brand's got everything in the world caned here.

7:17

Yeah, so all right right on top we got

7:20

some canned rendered bear lard,

7:22

which looks like large Oh

7:25

it looks like Chrisco. Yeah, that's way cooler though,

7:27

half parint jar of Chrisco. Then

7:30

we got a can of canned

7:32

bear meat, which getting

7:34

the fat off all the little chunks of stew meats

7:36

practically impossible. So there's also some render,

7:40

some canned smoked salmon, some

7:45

goat stock from

7:47

mountain goat from mountain goat from

7:49

this fall, and then some

7:52

donkey dick a k a summer

7:54

sausage. We're not yet different

7:56

can, so I'm I'm jumping ahead, so

7:58

we'll stop on that. What is in the last

8:00

can is that is um

8:03

moose ribbed meat off the bone in

8:07

a jar with barbecue sauce

8:10

and then and then process and the pressure cooker.

8:12

So a whole bunch of stuff. But that's the most interesting

8:14

thing because so many people ditch ribbed meat or

8:17

just grind it other wrong ground. Lot as you're

8:20

using it for something great, but like any

8:22

possible other use you can find for that stuff,

8:25

So you just like took the rib chunks and

8:27

you say it's but it's not. It's hit and miss. It's

8:30

hitting me. And there's a lot of jar to jar variability,

8:32

like but like from what fat? Yeah,

8:36

I think it's fat and just the overall

8:38

amount of meat. And they're compared to connective tissue

8:40

and stuff. It's like some of them are pretty good and some of them

8:43

are pretty marginal. You know, it's the whole

8:45

ring. I'd be curious to see what you guys think. You guys, we should try

8:47

it, you know, I want to check it out. Now. All

8:50

the stuff we're looking at, the can stuff we're looking at is

8:52

canned and glass, um,

8:55

just like classic bell jars, ball,

8:59

current ball, her and ball. But you

9:01

had you should explain it to me because uh,

9:03

for a while you Danny got

9:05

into canning game meet

9:08

and steel cans. The thing

9:10

I obviously remember. Man, it's so funny is one years

9:12

ago, back when you're just

9:14

like so poor, you

9:17

had sent down a teal

9:21

you'd stuff to teal inside of steel

9:23

jar, and Candid and me and Matt carried

9:25

that teal everywhere for

9:27

the longest time and we're eventually up hunting

9:30

on in the Unit six fifty two on the

9:32

muscle Shell River from Yield. You I remember we

9:34

had in our backpack the

9:37

teal, the can teal and

9:40

a whole bunch of slim fast steel

9:42

cans. Because Matt had this neighbor

9:44

in Miles City named West who

9:47

had died. And when

9:49

he died, Uh,

9:52

somehow or another, someone brought over

9:54

all these cases of slim fast that

9:56

we're somewhere and where I don't know. I don't know how it was

9:58

affiliated with West's death. We aim into possession

10:00

of a buch slim fast. Bring

10:02

West up for an interesting thing, because you want to

10:04

talk about meat. West

10:07

wash before he died and

10:10

after he died didn't have one of the stumps. His

10:12

thumb was gone. When

10:14

he was a kid, they used to

10:16

hook up. They take the tire

10:19

off truck and run

10:21

a belt on the

10:24

run a belt on the rim,

10:26

and they would off that belt power

10:29

a big buzz off to cut wood. In

10:32

West cut

10:35

his thumb right off off, I mean

10:37

like joint everything. Cut

10:39

his stumb off. And West said his brother

10:42

took the thumb and threw

10:45

it into the pig pen and

10:47

pixes eighth. The thumb never gota reattached.

10:52

So he had his his slim fast. And

10:55

that we that Matt inherited all this slim

10:57

fast, and the we were walking around he

11:00

couldn't open them. We're walking around

11:02

drinking slim Fast with this can of teal

11:05

and a can I remember Pooter was here and a

11:07

friend of ours food and he was drank

11:09

about six slim fasts one day. It was comment

11:11

that if this stuff really works, he's gonna

11:13

be skinning bones. And no doubt there

11:17

was the enough dance can of s is canned

11:19

teal. And we must have been carrying

11:21

around too much because it was, honestly like

11:23

a can of bones. It all just

11:25

fell off. It all like dissolved or

11:28

something of its like we're

11:30

trying to make sandwiches of it. You just had

11:32

like drink was on top and pick the bones

11:34

out, you know, and it was like Danny's canned bones.

11:37

Man, look home? Canning

11:40

me? Is it? It's I mean, you're cooking it hot,

11:42

and you're cooking it long, and it's when

11:44

it's pressure cooker, so water gets up to what

11:46

was it about two twenty

11:48

in there. Yeah,

11:50

it's under pressure, so it's way hotter than just like a pot

11:53

of boiling water. And then you might not processing

11:55

the stuff, you know, for sometimes an hour or

11:57

more, and so yeah, you're really cooking the hell

11:59

out of it. So it's it's hard to gauge. Well,

12:03

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

12:06

just don't know, you know. Yeah, Like for like

12:08

when I go to do one of the things I

12:10

like to cook is just to do corn

12:12

meat and a pressure cooker, and

12:14

you can't look, do you know what I mean,

12:17

You're just like, I don't know. Sometimes

12:19

you blast it. Sometimes you open it up it's

12:21

not ready. Sometimes you open it up and it's like broth.

12:24

You know, you don't know. But what was

12:26

with the steel canner? Like you don't use it anymore?

12:28

You know, I still have it, I just haven't used it in a while,

12:30

and I keep thinking I'm going to. But

12:33

it's essentially the same process. It's

12:35

supposed to be cheaper. What No, it's actually

12:38

more expensive. And it's yeah, yeah, because

12:40

you know, when you're when you're working with glass

12:43

jars, they're reusable. All you

12:45

need to do is buy in the in the in the

12:47

the rings that steal down the lids are

12:49

reusable and the only thing you're buying out out

12:52

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

12:54

But when you're canning and steel jars you

12:56

need. You know, you're placing the whole jar the cold

12:58

can every time, you know when they're they're kind

13:00

of expensive actually just to buy them love. What's

13:02

the selling point? Just it's that they're

13:06

unbreakable. Yeah, so it's nice for you know,

13:08

going on trips and things not

13:10

looking glass around for sure. Man. Yeah,

13:13

you know, we're kids, Like we had our

13:17

laund room doubled as a canning room. Like

13:19

it was kind of the air when people were really in the canny,

13:21

I think, yeah, a little back to the earth. And

13:23

my mom had all these shelves in the basement

13:26

and she would can venison,

13:28

just Cuba venison. Do

13:31

it so like Cuba venison. Packet

13:33

into the jar, raw, pour

13:36

water on it, sometimes water and mustard,

13:39

sometimes like a thin barbecue sauce,

13:42

and then vaporizing that

13:44

can. But it was good man, like eating

13:48

that stuff. And I started doing that again very

13:50

recently. And when

13:53

I did it, I did it just like Mom used to do

13:55

it, just chunks, So I was in venice. I

13:57

was was moose, not dear, but just chunks and moose

13:59

me into jo are and just straight

14:01

into the straight into the pressure cooker,

14:03

like just like bonded it and that turned out pretty

14:06

good. But the other thing I did that I

14:08

think improved it substantially was just browning it

14:10

first and then packing it

14:12

in the jar. But no sauce or anything. Nope,

14:14

Nope. A little bit of salt,

14:17

pinch of salt. That's all I put in there. It's water and salt,

14:20

very little water. You don't even do

14:22

you put water in? You don't have to, but I do.

14:24

I do, and not not all the way up, but maybe

14:27

half three quarters of the way up. That's what's funny about the

14:29

smoke puss. It's in, it's sealed,

14:31

but it's just the pieces of puss bounce around

14:33

there like marble. Yeah, that did

14:35

you put water in there? I don't. I don't

14:37

generally pool water in. So that's all the salmon

14:39

fat in that, But

14:42

that that um jarred

14:45

chunked meat, especially the stuff

14:47

that I browned first. Like if you're in a hurry and you

14:49

didn't thaw out, you know, meat

14:52

for dinner, and you just take some of that and

14:54

you can just shred it, you know, with a fork

14:56

in a pan and brown it and make

14:58

cocos out of it or yeah, or

15:00

just throw it on a sandwich or whatever.

15:02

It's it's like super fast and it's really

15:05

good. A little barbecue shaw oh

15:07

yeah, barbecue. It's basically just like having

15:09

a leftover pot roast that you can shred instead.

15:11

It just comes off at a jar on the shelf. That's

15:13

the last time I can't a bunch of meat.

15:16

It was for that reason. And that's what I use it

15:18

for. Is when you screw up and you don't saw something

15:21

like you don't know, like whatever. You go away, you're like you're

15:23

doing something your kids or something, and you come

15:25

home and you're like, man, I didn't throw anything out, and

15:27

it's so late and everything's screwed up. You're

15:29

like me, either I have to like go order a pizza now or

15:31

something I would take that can open

15:34

up and do it. Yeah, because it's

15:36

like you just that way, you can stay on it. You can stay on a

15:38

good you know game kick without without

15:40

without blowing it off. But the last

15:42

thing I can not

15:44

long ago is I just made We did

15:46

this thing called the mixed boil where we boiled like tongue,

15:49

all kinds of stuff and the pot in the

15:51

liquid was so good. I just canned all that. It

15:53

was salted already very salty,

15:56

so you can't reduce it down to make

15:58

like a Demi glass or something, because it'd be like overpoweringly

16:01

salty. But I jarred that and now

16:03

that's the soup in a can like

16:06

you pour us about you don't. You just add anything

16:08

to it and it's good. You put a carrot in there and it

16:10

tastes good. Man. You know, I did twelve

16:13

quarts of that stuff over

16:16

Thanksgiving and I'm down to two quarts now,

16:18

so I've done I've eating ten quarts in the last couple of months.

16:20

You know that. That's something

16:23

that both Brandon and I've been doing over the last

16:25

several years. Now. It's it's just bringing

16:28

a whole bunch of bones and making buns

16:30

of stock out of him. And what

16:32

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

16:34

What would you do to make the gold stock? So

16:37

roast, cut up, quarter

16:39

a bunch of onions, peppers, carrots, celery,

16:42

leave the skin on the onions. That's um

16:45

one of the things I've learned. The skins

16:47

helped give it that nice dark color. So

16:50

quarter all the veggies. A

16:52

lot of recipes, a

16:54

lot of recipes you'll find will say, you

16:57

know, kind of do the veggies and the bones together. But

16:59

I go a little little bit bigger, So I'll go just

17:02

an entire bacon sheet of veggies.

17:04

Roast until they're good and brown. Maybe

17:07

put a little oil on them. Then

17:09

do ribs, ribs or

17:11

femurs, radius on the whatever,

17:14

whatever bones you have handy. Roast

17:16

those good until they're good and brown. Throw them all

17:18

in the pot, cover them with water, and

17:21

then simmer them a real low for as

17:24

long as you can stand it, like

17:26

days. I usually can get

17:28

it done in a day, and then I'll let it cool down overnight

17:30

because then all that um, that

17:33

fat will solidify on the surface and

17:35

it's really easy to pull off. Yeah,

17:37

if you set it outside, it comes off like a frisbee

17:40

exactly. Yep. Do you strain

17:42

yours? I do several times.

17:45

I use paper towels in a calendar. Yeah.

17:49

Yeah, I run through wire down, I run over cheese

17:51

cloth for no reason other than

17:53

it just looks like static. Yeah.

17:56

Stock's gotta look good, man. It's got to be clear,

17:58

like I don't want it to be cloudy, honestly,

18:01

doesn't. All there's the flavor, the utility, of it

18:05

doing it. It's like it's just so easy to run, even

18:07

even like a nylon or something. Run do there

18:09

to pull it out, you know, um and

18:11

then definitely get that fat off. But that that fat, like

18:13

we're early. We're talking about Pooter enough slim

18:16

past I was saked it. He

18:19

is such a hard story to tell, but you

18:22

know what I'm they're talking about. So one

18:25

night we're out drinking and we're talking about

18:27

ice fishing at night. We're talking about late night ice

18:30

fishing, like ice fishing all

18:32

night. Later that night, Pewter

18:34

starts telling a story about the

18:37

way he likes to cook sausages where

18:39

he will add a bunch

18:42

of butter to him and then cook them. And then they'll

18:44

eat sausages and they'll leave them in the boiling

18:46

liquid and put it in the fridge,

18:49

so you know, the fat sets

18:51

up like a white thing. So hours

18:54

go by after our ice fishing conversation

18:56

and this comes up and Pewter says, I remember

18:59

this sentence for the rest my life. Of

19:01

his sausages. He says, now you

19:03

want to talk about some late night ice fishing,

19:07

all girl, hole through that and see if you can't

19:09

pull out one of them longers speaking

19:14

of trying

19:17

to break through the layer of fat to plow out of his

19:19

sausages. All right, doll

19:22

with pooter, so canning. That's

19:24

like a basic rundown on canning. Now

19:26

I have like shark kutrie written down,

19:30

but then I got broken down. So

19:33

I want to talk about drying because one of the things

19:35

we have, you guys to check this out is I have

19:38

mood. Where is it that's bra

19:40

sola right there? Try

19:42

this. I just washed all the mold off for you guys.

19:44

What is it that's off a shoulder?

19:47

So shoulder or what that's moose chunk

19:49

of moose shoulder brands? Moose stuff

19:53

is good? Really dialed in on this stuff

19:55

too. All this is so you

19:57

make a cyre like you take a piece of meat. This smill

19:59

is bigger rounds a piece of French bread. They're

20:02

a loaf of French bread half

20:04

as much as long, and

20:07

packing the cure, assisting the cure for a

20:09

while, and then I put it into this thing called

20:11

ume dry bag, which is

20:14

like normally to make air dried meat

20:16

you gotta put it in cheese cloth and have the perfect

20:18

temperature and ship to hang it up in your you know whatever,

20:20

like a pastry room or something. But

20:24

the bag, the ume bag, some

20:27

people hate it. I love it because

20:29

you put in your fridge and put it on a rack and

20:32

just cure and are so you can do like all

20:35

kinds of things you can do for pudo

20:37

anything in the bag. It just takes longer.

20:40

But you don't need attend to it now.

20:42

Hank Shaw, he says he

20:45

don't like those bags at all, but

20:48

he's got higher standards than I have. Is

20:50

it delicious? Like I'm telling you, man, I

20:52

put that in the salt sugar cure.

20:56

But I put in that bag, and I put it in there around

20:58

Thanksgiving. It's been in there are months,

21:02

and every week I poke it. And

21:05

when it gets to be like

21:07

like if you make a fist, a tight fist

21:09

and poke the space between your thumb

21:12

knuckle and your pointer finger knuckle.

21:15

And when it gets to feel like firm, like when

21:17

you're making a tight fist and you push that patch

21:19

of ship right whatever that is right there, you're

21:22

high, I'm telling

21:24

you, man. And then I run it through

21:26

a slicer. I have a Deli slice.

21:28

Now. Carlson makes it the same

21:30

way without doing the umi bags.

21:33

This is harder. Let's it go longer.

21:36

I could make that like a brick. It's

21:38

just like just like semi

21:40

permane.

21:43

I know, I don't want to I don't I know a guy.

21:45

I don't want to know who it is. I know I can tell you

21:47

who it is, but I know a guy who sent some of that

21:49

material off to a

21:52

lab to find

21:54

out what exactly is it and is it patent

21:56

protected? And they couldn't figure out what the hell was

22:00

So I don't know what it is. It works, man, But

22:02

here's the thing. It's soft because

22:05

that's the middle. Do

22:07

you know what I'm saying if I waited

22:09

for the middle to be perfect? So anyways,

22:11

this stuff you never cook at the brass Sola. It's

22:13

like b r E s A O

22:16

l A. You never cook it, so you cure it and then

22:18

you let it dry, then you

22:20

slice it. It's like jerky is never been smoked,

22:22

never been cooking, never been nothing. It's

22:24

the best thing on the planet. Man. It gets a

22:26

white mold on it. Hank Shausa,

22:29

don't worry about the white mold. I

22:31

hit a hit a Twitter message to the Umai

22:34

people. They said, don't worry about the white mold. Yeah,

22:37

how thick is that mold on that one side? Not

22:40

like a mill, very

22:43

easy to wash off, But that

22:45

stuff, man, my kids like that junk. Yeah,

22:47

my kids like that too. I love

22:49

it. That's just like a dried like

22:53

dried meat. I've only

22:55

tried it once. I just hung a chunk like

22:57

on a hook on a you know, eight

22:59

piece string in the garage at

23:02

fifty some degrees for months, waiting

23:05

for that same tenderness too. And it was good.

23:07

It had his flavor, but it also had

23:09

this little bit of yeah,

23:13

a little bit of twang. That was tough. This has

23:15

a tiny bit of twang. Well, don't you hang

23:17

dark breasts up in your shed

23:20

duck hunt? Yeah? Did it never

23:22

turned out? Oh they're okay. They would dry.

23:25

Yeah, they they were edible. I mean

23:27

they weren't as good as that. That's

23:30

stuff is good. I think the white

23:32

mold on meat is kind of appetizing too. That

23:34

might sound a little weird, but like a salami,

23:36

Yeah, slammy is just on there. Yeah, I

23:38

think it's beautiful. A buddy mine who's

23:41

a chef, man, He says, uh,

23:43

black fuzzy mold is the only mold

23:45

he cares about, Oh,

23:47

the only mold he avoids. He don't like black

23:49

fuzzy mold. He don't give a ship about green

23:52

mold, white mold. Black fuzzy mold

23:54

is trouble. Ever made sauerkraut,

23:57

Yeah, not mold. You skim off

23:59

that. Yeah, that stuff

24:01

gets rank um. The best

24:03

jerky I ever had was definitely in Hawaii

24:06

hunt with the guys on Molokai

24:09

who just

24:11

do air dry jerky where they

24:13

tarayaki the jerky, and then they

24:15

got boxes because all

24:18

the bugs screened

24:20

in boxes. They just set the box out in the sun for

24:22

days and days and days and the screen keeps the bugs

24:24

out, and their jerky is the best thing. Man never

24:26

heat never touches it. You

24:29

know, this recipe right here is

24:31

out of that's

24:33

out of Ruleman's book scharkoutri which,

24:36

in my mind the Bible on

24:39

all things cured and dried meat. I

24:41

mean, it's just like his stuff. It's like there's

24:43

not a ton of stuff in there. It's a pretty it's slim.

24:45

The book is slim. He doesn't give thousands of variations

24:48

everything, but it's like I've

24:51

had I've never had anything out of Ruleman's book not worth

24:54

and I've done it all with wild game, and I was fortunate

24:56

to sit down and talk to him for a long time with it, and

24:58

like you know about doing wild

25:00

game, and he messes a round the wild game a lot,

25:03

and just like he doesn't see any reason why the preparations

25:05

aren't the same. It's weird. Like when

25:07

you look at cookbooks. I remember that like

25:09

probably the number one selling wild game book of

25:11

all times, that L L. Bean cookbook. Yeah,

25:14

and it's like, here's an antelope recipe,

25:17

here's a moose recipe. So we always

25:19

get messages from people being like, do you have any moose recipes?

25:23

I'm like, I don't. Like that doesn't

25:25

mean anything to me. It's like the

25:27

recipe should follow the word you

25:29

cut the chunk, what chunk of the animal.

25:32

It is like there's shank

25:34

there should be shank recipes, backstrap

25:37

recipesat

25:40

recipes. It's like there's those such thing as a

25:42

moose recipe, you know. But

25:46

uh, that's the only thing that I find. The

25:48

point I was gonna raise about that is

25:51

I don't spend a lot of time message.

25:54

I don't spend a lot of time even looking at wild game cookbooks.

25:56

I just look at cookbooks of people who do

25:58

stuff I like, and just over

26:01

time, you gotta get a sense of what you can pull off

26:03

or not with game, you

26:05

know. So I will say though about that ll

26:08

being cookbook like he does have it broken out

26:10

by all the different species

26:13

antelope, Assie, Well, what

26:15

about the raccoon recipes and the muskrat

26:17

recipes and the beaver recipes? Like would

26:21

you do move right there? No, No,

26:23

that's not what I say. I

26:26

say, hoof the game? Hoof

26:28

the game? Now,

26:32

yeah, don't in

26:35

the guide book, which is not a cookbook, but

26:37

in the cooking section of the forthcoming

26:40

guide book that we've been working on for years

26:42

now, we treat it as hoof

26:44

the game. That's a good way

26:46

to do it. Yeah, hoo of the game. And

26:49

then you got Claude game, which

26:51

is a narrow Yeah,

26:55

Bear like Bear, I do something Bear. I would not

26:57

do anything else. You know, I don't need bear

26:59

steaks, you

27:01

know. Um,

27:04

what do you guys? What's your main jerky? Like? Do you have

27:07

you guys do jerky? Yeah? Remember

27:09

Dar growing up like not growing up later late

27:12

Dar like Dad's fishing buddy. Dar.

27:15

He was he

27:17

was scoffing at the idea of megan jerky. That's

27:19

probably the last time we were hunted with him.

27:21

Oh when we were on the slope. No, no, no no, no, we

27:24

were hunting rabbits. I remember because like my old

27:26

girlfriend finally

27:28

took a rap, Like, how what percentage of rabbits

27:30

are squeal when you shoot him?

27:32

Like one? Yeah, okay, I

27:35

finally get my girlfriend a rabbit hunting first

27:37

rap? We shoot you?

27:42

Oh my god. On that trip, which

27:44

is a long time ago, Dar

27:46

said, I just see everybody else's

27:49

jerky,

27:54

dear meat when everybody else brings it into work for

27:56

him, You guys do jerky, Like what do you

27:58

do? You know? The

28:02

only the only real insight I have my jerky

28:04

is I really like it cut with the

28:06

grain. I think I disagree completely

28:08

with that. I think it's I think it tastes kind

28:10

of mushy if you cut it across. I don't like cross

28:13

grain jerkin cross

28:15

cross grain out.

28:18

No, it's actually got moisture in it. I like

28:20

to cut it thicker, though, Like I

28:22

like it to be more like um

28:26

like that, like it's not technically

28:28

called jerky. If you were to buy it in a

28:30

gas station it's like a steak cut that's

28:33

jerky, you know what I'm talking about.

28:36

I like to make it more like that, where it's more like you're

28:38

biting into a dry piece of steak as opposed

28:40

to a dry piece of cardboard

28:42

that doesn't taste good. I

28:46

wouldn't even be able to tell if it's done your way, because

28:48

when I'm making jerky, my

28:50

test is when

28:53

I can when I bend it,

28:56

does it not snap? And does

28:58

it reveal white fibrous lines?

29:01

That's just so overdone? Man, like

29:04

I like to do my talking about I

29:06

know exactly talking about That's what I like. I

29:08

see that, and I not even dog.

29:12

I like to have my jerky done as

29:15

much as if you're doing like say, smoked salmon,

29:17

you know, like more like the

29:20

dumbness as if you threw a steak on the grill and

29:22

cooked it drying cered.

29:24

I got you. Yeah, I'm ashamed

29:27

to say this, like I wish it wasn't true, But in

29:30

my mind not that I have any problem

29:32

with this company. I I

29:34

can't think of the name of the company, but in my mind, the best

29:36

jerky that I make is when I buy the like

29:38

when you see those kids with

29:41

the kere and the seasoning. Like

29:44

I have done many many and I have

29:46

experiment with them back and forth. But like, just for

29:48

a reliable crowd

29:51

pleaser, jerky that you're four year

29:53

old is gonna like those little kids,

29:56

kid, Yeah they are. It's just good

29:58

man, you know, key ingredient

30:01

man.

30:02

And listen,

30:06

I say this with shame, like

30:10

I'm like a guy. Like I'm like like a guy who's admitting

30:12

to you know what I I mean? I say it was shame. I'm not proud of it.

30:14

I'm saying it's like if someone said,

30:16

uh, make jerky

30:18

to please the masses, I would do that kind of jerky

30:22

because there's something in there that changes

30:24

the meat, you know what I mean? Like, you can't

30:26

go and make gas

30:29

station jerky. I can

30:31

try what like,

30:34

But a friend of mine point out, you can't make a dorito? Do

30:38

you know what I mean? People say, like, what's the weirdest thing

30:40

you ever? Hey? I always like cool ranched treetos. You're

30:42

gonna try to make me a cool ramched treto

30:45

in your house. I don't care how much shopping

30:47

you do. You will never make a cool ranch trito.

30:49

That is science and

30:52

gas station jerky is not Actually

30:56

it might be people meet. I don't know what it

30:58

is, man, het what you're saying, there's a difference

31:00

between. I mean what

31:03

we kind of try to do all of our

31:05

what we're talking about is processed meat,

31:07

but we're still trying to somewhat

31:09

stay away from the overly process

31:12

And i'd say, as a general goal

31:15

of eating game pretty

31:17

much every day, what I try to stay

31:19

away from me is the overly processed food.

31:21

While I still process. We're talking about

31:23

cooking our cannon, our meat at two five

31:26

degrees for an hour. I mean, it's process,

31:28

but trying to quote

31:30

unquote keep it here. And so yeah,

31:33

trying to do something that's as processed as a

31:35

dorito. You're not gonna do it. But do

31:37

you want to do that? Now?

31:40

Do you? Uh? Do you do? Or

31:42

do you not? Do pink

31:44

salt on recipes? I

31:47

rock koash your salt, man, So you don't

31:49

do pink salt number one, pink salt

31:52

number two on like cured hams and stuff

31:54

like that. No, I don't.

31:56

I don't go with nitrates either, in like

31:58

my summer's soffice. Yeah, night

32:01

ones, a night trite ones, a night trade I don't

32:03

know if it's one or two. I just

32:05

there's no empirical evidence

32:08

to suggests that you shouldn't. I do,

32:11

but I always feel like worried about it,

32:13

But then you can't find any real reason

32:15

to be worried about. Yeah. I haven't

32:17

looked into the science on it, but you always here it's bad for

32:19

kids. They used to give it to inmates to keep

32:21

their libido down. Salt

32:23

Peter. Oh, that's straight

32:25

salt Peter petered out. They

32:28

would give him salt Peter to keep them from sodomizing

32:30

each other. Have

32:33

heard that. You have heard that. I

32:36

don't know if it worked or not. You heard that, Mike Mike's

32:38

knowingly shaker said, Mike's

32:41

is that what you had in jail. We're

32:45

gonna take a quick break to service.

32:47

Our sponsors will be right back.

32:50

Pink salt one. So if you don't know what we're

32:52

talking about. When you're looking at recipes

32:54

for any kind of and

32:58

he kind of cured meat that it's

33:00

striving, stored some sort of like shelf

33:03

stable attributes

33:05

like hams and stuff, you'll often see

33:08

where people want prog

33:10

powder, which is pink salt

33:12

one or pink salt one

33:15

or what other names you ever see it as. It's

33:17

about a prog powder and pink salt.

33:20

One is a nitrate, one

33:22

is a nitrite. And the difference between the two, I could

33:24

look it up right now, someone can look it up. One

33:27

is that umast

33:29

like one tends to last longer.

33:33

Yeah, I don't. I don't know the difference. Anyways,

33:36

most stuff has pink salt one in it. I use

33:38

it. A lot of people have an idea that you shouldn't

33:40

be dicking around with it, and some people say

33:42

the only thing you get out of it. Anyways, it does make

33:44

It makes stuff vibrant red. So when

33:46

you eat like an old red like you know,

33:48

at least some call hot dogs like reds

33:51

or red hot or or something like that because

33:53

they had a super vibrant red to them

33:56

that comes from that pink salt. When

33:58

you do corned meat, you

34:00

put the pink salt in there, and it really makes

34:03

because if you make like core meat for St. Patty's

34:05

Day, it'll always get this sort

34:07

of grayishness as you get

34:09

in the keyre doesn't penetrate, you know, and

34:12

it gets gray in the middle. You do like

34:14

you put pink salt in there, and that some bitches

34:16

pink, you know, all

34:19

pink inside Morton's

34:22

tender quick. I mean that that's what I used. It's

34:24

loaded with it. Yeah, yeah, it's just

34:26

like basically salt with nitrates

34:29

added to it. I think, yeah, sugar and yeah,

34:31

salt, sugar, ton of sugar. And you're saying

34:33

the only thing it does technically

34:36

is the color, but the purpose of it

34:38

is that it's a preservative. It does color,

34:40

but it also has it functions as a preservative.

34:43

So that's where the potential health concerns come in

34:45

because you're basically pickling your stomach. Yeah,

34:48

or I don't even know. I've never read

34:50

like, I've never read a compelling thing about

34:52

it. But it's just like some stuff

34:54

is. So when it comes to this

34:56

issue like not eating things or eating things, I

35:02

I I tend to think we're

35:04

not done making colossal mistakes, right,

35:08

Like we laughed, like can you believe people used

35:10

to you know whatever,

35:13

Like people used to be out playing and maybe spraying

35:15

DDT on them. I mean, it wasn't that long

35:17

ago. That joke. Isn't done

35:20

being funny. Our kids

35:23

will say, can you believe about

35:25

something we're doing? Right now, and

35:28

yeah is it? Might it be. It's

35:31

not gonna be drinking water. It's

35:33

gonna be like something like that. Oh

35:37

yeah, treated drop so yeah, I treated drink. Yeah,

35:39

it could be the tree of drinking water and making that. It's

35:41

not gonna be that. Their baff with that.

35:43

We used to just eat deer meat. They'll

35:47

be baff with that. We used to put pig salt

35:49

on that ship. Um,

35:52

I don't move down the line freezing.

35:56

I got a million things to say about this. I

35:59

believe for

36:03

red meat, hoof

36:07

the game meat, the best

36:09

thing to do is to wrap

36:11

it very tightly in plastic wrap suran

36:14

rap I do, Okay, I don't. I'm not saying sran

36:16

rap. You know what I mean, like Suran style

36:18

plastic wrap, cling wrap, Wrap

36:21

it very tight and cling wrap

36:25

the goods of other cheap stuff. Buy

36:27

it on h by

36:30

the big gas rolls on Amazon, because

36:32

it's just they never end like the foot

36:35

rolls. Um. It seems

36:37

like you're taking in the shorts, but then you realize

36:39

that three years later you stuff the same role of sran

36:41

wrap, and I do a layer

36:43

of wax freezer paper wax

36:46

side in very tight and

36:49

I'm telling you can eat meat

36:52

done that way if you trim all the fat off it, the

36:54

tallow off it for years

36:57

later. Absolutely it gets better.

37:00

It peaks at about one year. Danny

37:05

doesn't like people like

37:07

A like people age meat. What we should talk about

37:09

aging meat. That's we we

37:11

have to we have to back up in time because we're on the f

37:14

and we need to go back to A. But we should really talk

37:16

about aging. But Danny, when

37:18

you kill talk about your theory on moose, like

37:20

when you kill it, when you eat it? Oh yeah,

37:23

I I it's like seasoning

37:25

firewood. Man, I put it

37:28

the freezer and forget about it for you know, untill

37:30

next till next fall. I mean if

37:33

I can um

37:35

because it's pretty tough when you go when

37:37

it goes into the freezer. Hunting season in Alaska

37:39

is in August September

37:42

for moose. That's the funny thing about Alaska's like

37:45

you guys are doing all your stuff in septempt.

37:48

Yeah, it's basically summertime and then hunting season

37:50

ends when fall comes. And there were people down in the Lower

37:52

Fort thea are getting all fired up for like November, gun

37:54

Dear, it's like full on balls out

37:56

winner. That's like going on getting

37:58

out the ice fishing gearing skis. So

38:01

you get home from moose hunt and then you've got you

38:03

know, hundreds and hundreds of pounds of meat. But

38:06

it's you know, in town it might

38:08

be sixty degrees in the daytime, so you

38:10

can't hang it. Flies everywhere,

38:13

so you know, you're just in. It's the race to

38:15

get the thing in the freezer. You can't age it, you can't

38:17

you know, hang it at all. When I think of angers, I

38:19

think of picking blow fly large. Yeah

38:23

it's bad. And so

38:26

you know, depending on the moose.

38:29

Man Like sometimes if you just were to

38:31

cut a steak off hind quarter that you

38:33

just brought home from the mountains, I mean it's

38:35

so tough that it's I mean it's

38:37

almost inedible. But yeah,

38:40

metallic too, you know. You know, I don't know if the flav

38:42

rice that

38:44

that that irony like that,

38:46

that that gets tempered in time. I feel

38:49

now I'm not I'm not I'm not sensitive to that. But

38:51

Steve, I've told you about this, but two years ago,

38:54

man Carlson and I didn't experiment. We

38:56

were we shot those moose, A

38:58

couple of moose and it

39:01

was the same thing as Dan was describing time crunch

39:03

hot out had to just process

39:06

right away. So of

39:08

the two moves, we put seven quarters

39:11

backstraps everything in the freezer. Then we kept

39:13

one quarter and we aged it. Matt

39:15

kept on it for a week and

39:18

butchered it, labeled it completely separately.

39:22

I will say that that aged me. For

39:24

the first two three months, it was better.

39:27

But after three months of

39:29

the stuff that didn't age, I prefer

39:31

that for the next year the

39:34

stuff that was aged. Once you got

39:36

out a year after it had

39:38

been frozen, it was actually it

39:40

had a little bit stronger taste and it was drier,

39:43

But immediately the first couple of months it was

39:46

definitely better. There's so much

39:48

we are now talking about aging. I'm gonna get back

39:50

to the freezing. But I gotta tell two

39:52

aging anecdotes to say that I don't know

39:54

the answer to this. Years

39:57

ago, when I was in graduate school, my roommate

39:59

sh a calf elk. What

40:02

his rifle, So it's already a calf elk, right,

40:05

it was like late It's like February, so it's kind of

40:07

beyond calf elkins. Shout a calf

40:09

elk with his rifle, and we

40:12

hung that thing in my garage. And

40:15

the weather Missouri is just perfect

40:17

where we never frozed any of that thing.

40:20

We hung in the garage was like twenty degrees

40:22

at night up into the low thirties

40:24

during the daytime. And

40:27

we hung it and hung it, and it got to be where

40:29

I'm not kidding you, you could shove

40:31

your thumb into that elk. Best

40:35

thing I ever had. It was so good.

40:37

We ate the off, skinned

40:39

off and get it ryand on it. You

40:41

cut that rand away. We cut a leg off, get

40:44

some meat off the leg, laid the leg laying on a

40:46

tool cabinet or whatever, you know what I mean like, and

40:49

it just got better and better and better. Now

40:51

I always butcher my own stuff. But a

40:53

couple of years ago we did an elk hunt

40:55

in Kentucky, and due

40:58

to heat issues and other apple

41:00

considerations, I had did something

41:02

I haven't done it forever. Brought

41:04

the meat, brought the whole elk bowl. Elk not

41:07

old, but how old do you think that bull was? Johnny?

41:11

Yeah, brought

41:13

him down, new guy, and he hung the

41:16

elk for ten days

41:20

in controlled circumstances, And I

41:22

felt like that elk hang in ten days, wasn't

41:25

it still needed to go in the freezer for a long time.

41:29

I don't know what the answer is. I mean, I don't think you're

41:31

hurting anything by agent, but there's just like I

41:33

think it's it's so variable by

41:35

the animal, by all kinds of climatic

41:37

conditions. Probably I don't

41:39

really know, but I know this. You don't pull You

41:42

cannot pull a piece of meat audio for you

41:44

just been in a year and tell me it's tough. It

41:48

doesn't happen, you

41:50

know. We went to when

41:53

Eric Kern, a friend of ours. Eric Kern friend

41:55

of ours back home and we had

41:58

kept in touch with because he lives in Montana. He

42:00

got married and

42:04

he was married a gal whose

42:07

neighbor was out of town the weekend

42:09

they got married, and

42:12

the guy, out of the goodness of his heart, says,

42:15

well, why don't you allow some wedding guests

42:17

to stay in my home? Because

42:20

I'm out of town anyways. So

42:22

they let the groomsmen,

42:25

of which I was included in. My brother man

42:27

was included stay in his house. So we're

42:29

staying in a man's home who's lent his

42:31

home to strangers. Matt

42:33

looks in the man's freezer, and it's horrified

42:36

to find that this guy has a bull elt

42:38

from five or seven years. It was

42:40

ridiculous in the bottom

42:42

of his freezer, like it just has that look like no

42:44

one's ever gonna eat this elk. Obviously

42:46

not so Matt.

42:50

I thought, it's wrong to steal, but

42:53

it's not as wrong. I love that you and Matt

42:55

looked in us freezer. But

42:58

he's like, it's wrong to steve, but it's not

43:01

as wrong as letting this bull

43:03

out rot or get inevitably

43:06

tossed out when this guy dropped

43:08

some box and knocks the cord out of his freezer

43:10

and it shuts down, or he just throws it out. He's not gonna

43:12

eat it. He's gonna eat it with eating. And

43:15

Matt took it that elk was fine.

43:18

Now it was definitely like you could it was edible.

43:21

The outsider a drying it was well, you

43:23

had the trim. It was edible.

43:25

It wasn't fine. It was edible. It wasn't gonna

43:27

get eaten. And I think

43:29

about that. I don't want to say I think about that every day. But

43:32

that was a bold move because Matt doesn't

43:34

do things lightly like he

43:36

really weighs. He's not like, he's not impulsive,

43:40

he's not morally impulsively.

43:43

It was an affront to him. This same guy,

43:45

Matt once killed

43:48

the bull elk that was just the most horrifically

43:50

tough animal I've ever been involved in. And

43:55

he gave up eating

43:58

anything for a while, but boiled

44:00

cabbage because

44:03

he didn't want to waste any of his jaw power

44:06

on anything but chewing up his elk. So

44:09

at night he wouldy boiled cabbage in

44:11

his elk. And I'm telling

44:13

you, if he throws that thing for two if he just

44:15

been like, okay, that never happened, it throws

44:18

it for a year, I think would have been fine. What

44:21

a help. I

44:23

can't give any hard and fast the U s D, A

44:25

stats or anything, but I just feel that this is true.

44:29

I don't think anyone in

44:31

regard to tenderness. Freezing

44:33

makes it taste better now, which

44:36

brings us to I used to hate

44:39

vacuum sealed bags because they always pop,

44:42

but I realized they pop because of

44:44

handling, and in some circumstances

44:46

it's just impossible to transport him.

44:49

But vac bags are not bad if

44:51

you treat him so delicately.

44:54

But if you're the kind of guy who likes getting your freezer and start

44:56

digging around, you're gonna pop all your freezer bags.

45:00

I pack them between layers and newsprint now because

45:03

the same thing I'm talking about sran wrap and wax

45:05

paper for red meat, but that

45:07

doesn't work for fish. I don't think.

45:09

I don't like it on sam and I don't like it on the hell, but

45:11

I don't like it on freshwater fish, perch, bass,

45:14

blue gills. I don't like that stuff. I like to use vac

45:16

seal, but when you vac seal, you

45:19

can't mess with that bag and bang

45:21

it. It also helps to wrap in san rap

45:23

for your vacuum sealing. No

45:28

one told me about this works good for a couple of

45:30

reasons. First, it keeps the Sometimes

45:32

you know, the the liquids will get in when

45:34

it's trying to seal seal, so

45:37

cruff the seal so it prevents that.

45:40

I also think it provides some protection if there's

45:42

any pin bones from accidentally popping

45:44

the seal. And then if you do break

45:46

a seal, you still got a layer of protection on the

45:48

fish. So

45:51

it's an extra stat But you know, uh

45:54

we love.

45:58

I can't remember when I was gonna say it, and I try to remember.

46:00

I say, do you remember one time we went back we were

46:02

fishing halibut at

46:05

the shack and came back with

46:07

all our halibut packaged and stuffed

46:09

into a rubber eyed dry bag. Yeah, I've

46:11

done that a few times. Yeah, and then emptied

46:14

it out into the freezer. And a couple of weeks

46:16

went by, and there was the most

46:18

horrendous smell coming

46:20

from your gear room, oh, from

46:23

the dry bag. And we kept going in there

46:25

and taking everything out of that room,

46:27

and no one would ever look in the dry

46:29

bag. And we eventually found a pack

46:31

of halibit in

46:34

the dry bag, And so we disassembled

46:36

this room multiple times until

46:39

someone funny says, I'm gonna look in all

46:41

the bags because we thought it was a dead

46:43

rat or something. There's a

46:45

pack of hellibt. Man, God, that smelled.

46:48

You know what's funny? Had that same room got it

46:50

was really stuck up pretty bad by a by

46:52

a bag of dog poop that walking

46:55

my dog, And I picked up his poop and stuffed

46:57

in a little bag and had it in the backpack of cold pocket.

47:00

Something hanging in the hot furnace room,

47:02

and months went by and all the same

47:04

thing. It was pt worse. That's

47:06

one thing about urban dog ownership.

47:08

Like I like temper I don't have the temperament

47:11

for dog on him, But urban dog

47:13

ownership it's like seeing

47:15

people out. Like

47:18

as a kid, you know when your dogs just ran you

47:21

didn't like associate with their droppings. But

47:25

it's so intimate in an

47:27

urban environment when you gotta take your dog out,

47:30

just it's still like steaming in the

47:32

morning. Here, man, you gotta bag it up

47:34

and walk around it

47:38

agredable substance on the planet

47:40

and put it inside an

47:42

unbiodegradable substance and throwing the

47:44

trash. I'm gonna run through

47:46

a couple of things, giblets, freezing giblets,

47:50

I do back

47:52

bag or I'll

47:54

take this a milk carton or something like that

47:57

and freeze them. Put a layer in cover

47:59

with the water, water, freeze it. Then you kill a couple more

48:01

birds. Put the gizzards and hearts and livers

48:04

on top of the ice, add another

48:06

couple inches of water till they're covered. Freeze

48:08

it. And I do perch that way, like

48:10

if you're just dinking around, like catching a couple of perch

48:13

now and then flam

48:15

throw them in there. Add to an, add to it, add to

48:17

it, add to it, an eventually got like a big thing

48:19

of frozen flames in water.

48:22

I think that for freezing freshwater,

48:25

like low fat freshwater fish,

48:28

bass, bluegills, perch. I still freeze

48:30

them in water. You

48:32

know, it's just

48:34

nothing happens to it. You freeze salmon

48:37

and water and it goes to hell. It looks like hell. But

48:39

you can freeze those like white flesh freshwater

48:41

things. Thawing,

48:44

how do you guys thaw countertop

48:47

or water or the countertop. You don't

48:49

have a microwave. You don't use a microwaveing? Why

48:52

not? Because

48:54

they're gonna make you sick. It's

48:58

it's just it's it's just because they they're

49:00

trying to thaw something in the microwave and it gets all cooked

49:02

on the outside and brown and gross and it's still

49:04

frozen. Disrespectful.

49:09

We go, we go, we go. Days i't using the microwave.

49:12

Yeah, no, but you throw I mean, if

49:14

you're throwing finish, especially if it's vacuum

49:16

pack, just throw it in some lukewarm

49:18

water and it's though in no time and really even

49:20

and doesn't cook it. In

49:22

culinary school, which I did not attend, they

49:26

are like ice water bath, but

49:29

I do. I do lukewarm water.

49:31

If it's a back bag, I do lukewarm

49:34

water. To thought. When I'm

49:36

doing strain freezer paper throwing, I

49:39

um

49:41

just set it out on the countertop.

49:44

If you're really smart, if you know, like you're

49:46

in town, like it's Sunday and you know you're

49:48

in town all week, don't work, you know you're cooking dinner

49:50

every night, I'll try

49:53

to go down to my freezer and

49:55

like pull what I'm gonna be

49:57

eating they in

50:01

instead of doing that every day where you're pulling, like

50:03

when I need tonight, you pull it and it's not all in time.

50:05

You're like, oh, you're cutting it up. You weren't playing it on cutting

50:07

it up, and now you're cutting it up because it's not you

50:10

know, when I grind meat, like when

50:12

I when I killed if I kill an am on the fall

50:16

and I don't really feel like getting into sausage making and

50:18

I don't feel like getting into um all

50:21

the business. I'll take all the boned

50:23

out meat that I'm gonna use the grind I'll pack it

50:25

and gallon size zip blocks and just freeze

50:27

those big gallon size zip blocks. If I'm in a super

50:29

hurry, I don't even trim it. It's fatty,

50:31

it's whatever tallow in there. Are just freezing

50:34

those bags. His hair in there, and

50:36

then I'll periodically pull

50:39

a gallon sized bag out, wait

50:41

it out. So I

50:43

got ten percent fat pork

50:46

or beef tallow that I'm gonna put in there, and

50:48

then I'll grind that gallon

50:51

sized bag of meat. And when I grind

50:53

it like that, I thought, until it's still

50:55

icy and then run through my grind then

50:58

and everybody says, you can't do this, but it's total

51:00

bullshit, you can't do this. I will

51:02

then, So I thought, Bryan,

51:04

to pull off whatever I'm gonna make that night,

51:07

and then I will bag it. And those I always

51:09

do my burger in those little polly bags, which

51:12

are the best thing on the planet, man, the

51:14

ones you grind right into. Yeah, you buy like

51:17

ten thousand for a dollar or whatever you

51:19

got, tape applicator, tape applicator.

51:23

I will thought a big block, grind

51:25

it, polly bag it back

51:28

in the freezer, and you cannot

51:30

tell me you can't do that. I have

51:32

done it with hundreds and hundreds of

51:34

pounds of meat. Yeah, and

51:36

you can Patsy challenge up and down. There is

51:39

wherever that comes from is bs. You

51:41

can't do that about on a steak. You're

51:44

talking about burger. What about a steak? Yeah, Because

51:46

I'll sometimes, if I'm in a hurry, I'll come home

51:48

and I'll throw a whole deer's leg in my freezer,

51:52

tag and the ball still hanging

51:54

off it, the evidence of sex hanging off it

51:57

in a game bag in my freezer. I'll pull

51:59

that le go, thaw that whole leg parted

52:02

out, freeze

52:05

my steaks, thumb back out, and eat them later.

52:07

There's no difference, but the

52:11

steaks. Would you throw us one

52:13

of those back in the freezer? I

52:16

just can't imagine the situation where that would happen. Like

52:18

I thought something out that Someone's like, hey man, you want

52:20

to come over for dinner, and I'm like, oh

52:23

no, I would. I don't imagine doing that. If I thought a

52:25

big chunk of meat and I cut some steaks

52:27

off of it, or for only one half of it or whatever,

52:30

I'll throw it back in the freezer. I do it all time. I don't

52:32

have a problem with it. I

52:34

tend to agree. I feel bad

52:37

doing it because they always told you can't

52:39

do it. Yeah, kind of like you shouldn't saw

52:41

something in the microwave, which I really try

52:44

not to. I'd rather thought fridge,

52:46

but I will in the microwave. In

52:49

the microwave. You

52:52

know what I wish was here is uh I mentioned

52:54

a couple of times Hankshaw probably has. He

52:56

probably has a lot of answers to stuff like this because

52:58

he gets he's

53:01

he's his things like that. But thawt

53:03

in the microwave, I feel it sheds

53:05

tons of liquid that

53:09

it doesn't shed otherwise, Like if I took duplicate

53:12

pieces of meat and thought on in the micro

53:14

there's gonna be a bunch of bloody water

53:17

garbage in the bottom of the

53:20

on the plate. It wouldn't be there had

53:22

if I thought it in my fridge. It's somehow

53:24

like coming off fast, somehow,

53:27

like the way the crystals are

53:30

coming apart. I don't know. As soon as shed water,

53:32

it just kind of nasty, and then like dances, it gets

53:34

warm and like brown, and I

53:38

for I will saw red meat and warm

53:40

water too. That's something that I disagree with completely.

53:43

I stand by it. I totally

53:46

didn't naked, no, no, I just

53:48

I'll unwrap it. But you can't get the you know, I'll take

53:50

the freezer paper off. You can't get the cling wrap

53:52

off until it's stowed, you know. I'm now just take the cling

53:55

wrap meat, just throw it throwing

53:57

some lukewarm water. I don't like that. It DAWs

53:59

pretty quick and when you pull it

54:01

out, it's just kind of soggy, you know. And

54:03

I just I take some newspaper has

54:06

been drowned. Trust me, man, trust me. Try this,

54:08

and the water is all red red. Yeah,

54:11

yeah, that's that liquid. It cooks

54:13

out of it anyway. But you take so

54:16

take you get the saggy piece of meat that that just

54:18

odd, and just take some newspaper and

54:20

just roll it up in that newspaper and just all

54:23

that water out, yep, and all that in

54:25

the newspaper will soak up a bunch of water. And then

54:27

you're reading your meat because newspapers

54:31

never go off. And

54:33

and just take that piece of meat and just set it on

54:35

the counter on a plate, and like in

54:38

ten minutes, it's pretty and it's red. How do you ever

54:40

get the newspaper off. It just it

54:42

just peels off. It doesn't it. It's not like those

54:44

little play those things you get pretty silly

54:46

funny. It

54:49

doesn't coick up the color, it doesn't pick up the ink. Now

54:51

to try it, sometimes try I will.

54:54

I'm not afraid of anything. I'm eating meat that you've

54:56

thought that way and cooked and it was delicious. I

54:59

can't there's no way.

55:01

Stuff right off, Set

55:03

it on your counter and it'll sit in the

55:05

air and it'll and in ten minutes it's all red

55:08

and pretty and you'd never know,

55:11

dude. But here's the thing like this, it's

55:13

gonna sound weird. Like when I used to do a lot of fur

55:16

trapping for mus

55:18

grass and stuff, like you'd ring up

55:20

drowner wires or stuff. Remember

55:22

this, Dan, But you come to traps

55:25

on, you know, and the wires going down the water. So

55:28

I got one, you know, And and sometimes

55:30

you had these one way slides, so you had to reach

55:32

down in there and feeling

55:34

around, groping around, you know, and

55:37

you'd feel the hair and I'd always have like these nightmares

55:40

in my trapped you reach down and be like a human's

55:42

hair down there, and

55:45

I'm telling you I don't like just like meat

55:48

floating in the water. I just can't

55:50

stand it. Man. But again, those guys in Hawaii

55:53

that made the best jerk you ever had. They

55:56

killed you. The first thing they started doing is filling up

55:58

buckets with water and

56:00

they put a bunch of salt in it, and they just dump

56:02

all that meat for the night. Good.

56:05

Yeah, what else? I'm looking at him, like, what

56:07

in the world are you doing? Ducks

56:09

and geese, man, waterfowl. Soak

56:12

them in salt water. It makes them better.

56:15

But I couldn't stay. I couldn't imagine

56:17

doing that to a moose roast or a white tail.

56:19

Man. These boys did, and that stuff come out looking

56:22

like pale,

56:25

like pulling out wonderbread out of a bucket.

56:27

Man. But it was still taste good. But

56:29

it's just like it just kind of sticks me out. Or

56:31

are you taking out of the meat when you do that? Blood

56:35

for sure, but I don't know what else. You

56:37

just feels like you're degrading it, like when

56:40

you take like you

56:43

take a black angus, like prime

56:47

beef steak. They don't soak that

56:49

stuff in water. They

56:51

don't want whatever is in that meat. They don't

56:53

want that leaching out. I just don't

56:55

think it's irreparable. I

56:58

just think it it can be

57:00

fixed. You know. Yeah,

57:02

when I when I was down at the cabin last fall,

57:04

I shot a little buck with Ryan Layton, and

57:06

you know, in his boat. And and he

57:09

not from the boat, no, no, but he but

57:12

we we we we jail, we

57:14

voted, we motored in his boat, and then

57:16

and then and then we you know, we brought

57:19

the boat the deer back to the cabin in the boat. But on the way

57:21

back home, you know, he stopped

57:23

and dropped the front gate and he

57:25

made me rinse that thing out. For that's

57:28

why he says his deer meats good.

57:30

He says his dear is better than anybody else's. And he

57:32

says because it pickles it. Yeah,

57:37

I don't know. It's

57:39

kind of a just hunched over the front of

57:41

that boat, just grabbed a little buck by the

57:43

antlers, just op and down it up and down. And he

57:45

just made me do it for probably twenty minutes.

57:47

You know, I was getting picked war out.

57:50

But you know, took it back and hung it

57:52

up and and you know, dried it just looked

57:54

absolutely beautiful. He swears, but swears,

57:56

but it was. It was really nice. Yeah.

58:00

Now speaking of pickling, now was on the pickling

58:03

um this. We have

58:05

one pickled thing I brought pickled

58:07

socker. That's buffalo, which is a native

58:10

sucker. Most of

58:12

the suckers, not most same

58:15

carp you know, are non nat

58:17

like your classic golf course

58:20

pond. Golden carp is a

58:22

non native. And then you have a

58:24

ton of native suckers in the US.

58:26

But there's a sucker that's as big as

58:28

a carp called a buffalo. And

58:32

all those rough fish and northern pike

58:36

are good pickled and when you pickle them,

58:39

it dissolves the bones, and if you open it

58:41

up and eat it, it is the best thing you'll ever eat. Yeah,

58:44

man, hell yeah, open it up. Where's

58:46

that from? Shout him? With our

58:49

bowls last spring in Wisconsin bow fishing

58:51

for him. And they're big, I mean, the buffalo

58:53

suckers like this. That's probably the exaggerate.

58:56

I mean, these are like big five six

58:58

eight ten pound fish. You know, are

59:02

you there, Jannie when we shot that,

59:05

that's a big chunk. Wrap your lips around that here,

59:10

Brad, you're gonna have mine. If

59:15

you like pickled fish,

59:19

that's as good as any pickle. Damp fish has

59:22

so much bone. You couldn't have approached

59:24

it when we killed it. You

59:27

can't get I try. I got in there, man, I remember,

59:29

like this is in my line. But someone's talking about cleaning

59:31

shad and he said, was like trying to fix a watch.

59:33

You know. I deal all the bones in there, you know,

59:36

but I'll tell you, man, you couldn't go near that stuff.

59:38

I try. I was like, I'm an d bone. This buffalo sucker,

59:41

you can't. There used to be a commercial

59:43

market for buffalo sucker. It's

59:45

like one of the more popular soccer fish that's pickled.

59:48

The other things that I pickled, I

59:51

pickled northern I pick a bony fish

59:54

because it dissolved the bones. Bones just

59:56

go away magically. I pickle.

59:59

It's like a dog and a cat

1:00:01

making much of rack. If you're hearing with your noise um.

1:00:04

The dollar looks like an Arctic fox. I thought

1:00:06

it was an Arctic fox. But that has

1:00:08

means. I

1:00:13

pickle bony fish.

1:00:15

I pickle any

1:00:17

bird. Uh.

1:00:19

Gizzard's hearts and

1:00:22

livers generally not delivers. But the gizzards

1:00:24

and hearts I boil them till they're tender

1:00:26

than add them to pickling juice. I'll sometimes

1:00:29

eat all the pickles out of a jar. If it's

1:00:31

like good pickles, I'll eat all the pickles out of the

1:00:34

jar. Then I'll just fill that jar

1:00:36

up with bird hearts and bird gizzards

1:00:39

and chunks of deer heart and everything else,

1:00:41

and then wait two weeks and any dad out of there. Um

1:00:45

and uh, trying to think what else I pickle about

1:00:50

it? Can you think of anything you'd like to pick? Brandon?

1:00:52

I both pickle trout trout like

1:00:55

how just like

1:00:57

that like pike or like you of

1:01:00

that? But you throw it in raw like that was

1:01:02

in raw. Absolutely, okay,

1:01:04

freeze it, freeze it first, but tenderizing.

1:01:09

It's straight vinegar first and then

1:01:13

vinegar day with salt, day with vinegar,

1:01:15

and then pickling. Okay that's how That's

1:01:17

how I do it there, so yeah, wash

1:01:20

it real good. They do vinegar that retains

1:01:22

some of the vinegar, and

1:01:24

then I like make a regular Brian

1:01:27

and put some of that vinegar back in there. But you don't

1:01:29

do do you do? So you do vinegar

1:01:32

for a day and then the Brian. You don't

1:01:34

do a dent or like salt

1:01:38

water for a day exaggerated, like

1:01:41

floating egg for twenty hours,

1:01:43

that I do all vinegar for twenty four hours,

1:01:46

that I pour molest at vinegar off and

1:01:49

probably wind up doing like one part vinegar

1:01:52

to one or two parts water I've

1:01:54

written down. And then a bunch of horse

1:01:57

radish garbs. Sugar,

1:02:00

Yeah, sugar, I like to make it sweet. Man.

1:02:04

Do you have lemon in there? Never put

1:02:06

lemon in there. It's not bad. A

1:02:08

friend of mine turned me onto that recently. We

1:02:11

don't really have access to white fleshed fish

1:02:14

here. I mean, like you know, lower purbit,

1:02:17

well, our fisher we got

1:02:19

shut the places where we like to fish, Burber got

1:02:21

shut down or at least be pretty good. Yeah, you

1:02:23

can't fish until ice goes out now, so

1:02:26

really why he's getting over hit over fished?

1:02:29

Potential for it were clearly vulnerable. Yeah,

1:02:31

we I mean we were pounding them on there. You

1:02:34

know, you know how bourbon or Eo Powders

1:02:36

a lot of people know him. Then they also call him lawyers

1:02:38

because like the assholes, the

1:02:41

hearts right by the asshole, so

1:02:43

you don't call the lawyer fish.

1:02:47

Yeah, that's a good dish. They also called poor

1:02:49

Man's lobster. Oh, they're so good. Like

1:02:52

I grew up in Minnesota catching walleyes,

1:02:54

catching we call them eo, throwing them

1:02:56

on the ice. I can't

1:02:59

tell you how how many eo powder I killed without

1:03:02

putting a knife too through them my life. I

1:03:04

moved to Alaska, Like, there's no walleyes

1:03:07

here. What do you guys? Ice fish for bourbit? Oh?

1:03:09

Eo pout? All right, let's try

1:03:11

it. That stuff is legit. It's amazing,

1:03:14

it's super good. Well, I know the Montana.

1:03:16

We go out in this canyon ferry Lake and

1:03:18

fish perchs. Then once it got dark you

1:03:21

had about an hour where you could get lincod

1:03:23

we call them link then yeah,

1:03:26

Lane, Lincoln. Oh my god, that's a good

1:03:28

fish. A lot of names. We boil

1:03:30

them and dipp in butter like lobster. Yeah,

1:03:33

awesome that way. How much time? How

1:03:35

much time we got? We're done? We're in an hour.

1:03:38

This stuff is legit. Can you tell us how you make this?

1:03:40

Yeah? Smoked salmon candy,

1:03:42

that's how? How did you get so hard? Just

1:03:45

brian the ship out of it and then then smoked

1:03:48

it for a really long time. How did you catch

1:03:50

that's that's some yeah, that's some some sock

1:03:52

I sam in the brandon I dip that I'm playing

1:03:55

the dip net fishery people. This will blow people's

1:03:58

understand that if you don't see it, we'll

1:04:00

explain it to that fishery. So

1:04:03

yeah, yeah, first let me let let me note

1:04:05

that's open only to Alaska residents. But there's

1:04:07

a few rivers around where you can go take

1:04:11

basically an oversized landing that that you can

1:04:13

have. The hoop can be up to five ft in diameter,

1:04:15

so they're absolutely massive, and the pole

1:04:17

the handles are usually about

1:04:20

long. Yeah. Yeah, picture just a giant

1:04:22

oversized landing that. But then instead of

1:04:25

um, like that poly braided cord

1:04:28

bag, it's got a bag made out of gill net

1:04:30

and so most of its you catch

1:04:33

your inside the that, but some of

1:04:35

them are actually outside the that they just get tangled

1:04:37

into the gill net. But you're just standing

1:04:39

out in the river and waiters and nippledeep

1:04:42

water, you know, as far as

1:04:44

you can go without getting Yeah,

1:04:49

people use dry suits to get a little extra

1:04:52

extra edge out there or or or waiters

1:04:54

or from a boat whatever. Um, but yeah,

1:04:56

you're just holding this net in the water. And if if you're

1:04:58

in a boat, you're started at motor down stream,

1:05:00

if you're if you're um,

1:05:03

if you're waiting, you're just standing in the water. Some

1:05:05

people put on a put on a wet suit in a

1:05:07

life jacket, just float down the river with the thing

1:05:10

and you just hold it in the water and you're fish

1:05:13

banging into it and you get one too, sometimes

1:05:15

three at at a pop. But the limit

1:05:19

is in the local fisheries for

1:05:22

the head of the household, and then ten more fish

1:05:24

for each person in the household. That's an annual

1:05:27

limit. So you can you can bring home. You'll

1:05:29

go and pull that. You'll go home and come home with salmon.

1:05:33

Always come home with over a hundred. Yeah, depending on

1:05:35

how many guys should go with and what they're how many, you know,

1:05:37

how big their families are, you know. But yeah,

1:05:39

we had one day this summer we went and we hit

1:05:41

it perfect. We weren't even gone for I don't

1:05:43

think eighteen hours from ankled you came home with

1:05:46

a hundred fish, hundred salmon, hundred

1:05:48

salmon, salmon chrome

1:05:51

red s. Just yeah,

1:05:53

we're hundred yards from the ocean, and so they're they're

1:05:55

super bright. How bigger. He's a piece. Not big

1:05:57

these are. They're smaller three five

1:06:00

pounds. Yeah, there's

1:06:02

still a lot of fish, man. Yeah,

1:06:04

they're gorgeous. They're gorgeous. That that's that's what

1:06:06

we're eating there. It's equivalent to when you get

1:06:08

a moose down you think something's done, you gotta

1:06:11

chop it up. I mean, you go out, you have fun for

1:06:13

twelve hours. Now you got a filet hundred

1:06:15

salmon. No, but

1:06:18

that's it for the year. You're good. So

1:06:21

yeah, how do you then go out fish salmon with

1:06:25

the rod? Real? Well, it's nice

1:06:27

to get some variety, you know, like I really

1:06:29

I mean that that's it's really nice to ask some king

1:06:31

salmon because they say they taste so different

1:06:33

than everything else. But man, else,

1:06:36

that's always explained how you made this? This is great? Man,

1:06:38

what part of the fishes is? That's just a whole flat.

1:06:40

So these were the kind of small soci that

1:06:42

we were getting. That's a belly that that's that's pretty

1:06:44

primo right there. But um

1:06:46

so they're kind of thin filets and I was just I

1:06:49

was just cutting the filets into thin strips

1:06:52

and leaving the skin on, and

1:06:54

then I brined them with the dry

1:06:56

brine that was six

1:06:59

parts brown sugar

1:07:01

to one part koash or salt, and

1:07:04

that's it. That's that's the brine. But you can even

1:07:06

go put weight on them. No, no,

1:07:08

but I use a lot of it. So I got a big tub and

1:07:10

I'll lay a layer of these strips in there and then

1:07:12

hit just coverment that brine. I

1:07:15

mean, you know I used. It's

1:07:17

just pounds of brine and then another

1:07:19

layer of those strips and then just cover

1:07:21

it in the not the brine, but the rub you know, dry

1:07:24

the dry rub, whatever you wanna call it. Um.

1:07:28

And you're just burying them in that stuff, and it pulls

1:07:30

out so much moisture. You know, in a few hours

1:07:32

they're in soup. You started out with just dry

1:07:34

brown sugar and dry salt, and a few hours or

1:07:36

just in soup because it's pulling so much moisture out

1:07:38

of the fish. And

1:07:41

the nice thing about having

1:07:44

that ratio so strongly skewed towards

1:07:46

brown sugars that you can't over salt

1:07:48

them that way. UM

1:07:51

A lot of people will use. So you can

1:07:53

bombard them with brind the hell

1:07:55

out of them and it's not gonna get too it's never gonna

1:07:57

get too salty. And you know, I think you could probably even

1:07:59

go to one in this in that you

1:08:02

know, salt or

1:08:04

sugar curious just like salt does. Right,

1:08:06

so um,

1:08:08

but by if you get the ratio right, you

1:08:11

can just absolutely bright the hell out of

1:08:13

and not worry about getting too salty. Yeah,

1:08:16

did you look fresh? You've probably noticed freshwater

1:08:19

fish piss much much

1:08:21

more than saltwater fish. Yeah,

1:08:23

Like a freshwater fish absorbs water

1:08:26

and pisses copious amounts, and the saltwater

1:08:29

fish is always losing through osmosis.

1:08:31

It's always amusing water to salt. He's

1:08:33

always losing his water and doesn't

1:08:36

piss. This is

1:08:38

a very small amount. Yeah,

1:08:41

And in water

1:08:45

wants to float in the direction to equil

1:08:48

equi. That means the

1:08:50

fish is shedding his freshwater. Saltwater

1:08:52

fish is shedding all kinds of water to the ocean

1:08:55

a fish and freshwater is holding

1:08:58

onto its salt and

1:09:00

and affici and salt water is but water

1:09:06

drains into his body. Yeah, through

1:09:08

the gills, Yeah, through pores and through

1:09:11

through pores and his skin. Well that

1:09:14

the surpace areas and the gills, I mean, that's where

1:09:16

the that's where the real surpace areas,

1:09:18

and that's where it gas exchange

1:09:21

occurs, and that's where it gets a lot. There's just a lot

1:09:23

of opportunity for I

1:09:27

move across the guild's Let's say

1:09:29

I want to talk about we got

1:09:31

all an alphabetic order, teeny bit what

1:09:34

do you what do you guys? Uh like sausaging.

1:09:37

I'll tell what I make for sausages. I make summer sausage,

1:09:39

and I make a variety of fresh sausages. I'll

1:09:42

do my fresh sausages um

1:09:46

same blend, lean,

1:09:48

ten percent fat. I do a

1:09:50

handful of fresh sausages. I do them all

1:09:53

in hog gut and

1:09:55

I freeze them all raw in

1:10:01

back bags,

1:10:03

three or four per pack. And

1:10:06

that's all I do. Know, I used to do all kinds

1:10:09

of you know, I'll

1:10:11

just do fresh. I'm doing it like

1:10:13

smoke this and that. I just got away from it all

1:10:17

in summer or Yeah, that's the only

1:10:19

thing I smoke. Yeah,

1:10:22

we keep referring to Donkey Dick. Is

1:10:24

that clear what we're talking about? Summer sausage.

1:10:29

But brand side run

1:10:31

out of time, brands out of this new cheese,

1:10:34

the high cheese. It's

1:10:36

revolutionized my cheese

1:10:38

and you can put into a five degree of it and it won't

1:10:41

melt. It's awesome natural

1:10:43

for summer. So here's what I'll

1:10:45

tell you. I don't know I would.

1:10:48

I won't use nitrates. So in

1:10:50

the same summer sausage that I won't point nitrates

1:10:53

in, I'll put high timp cheese in. So there

1:10:56

may be some issues there, but it's

1:10:59

smoke and he's still has

1:11:01

its integrity absolutely for

1:11:04

for summer sausage. It's

1:11:07

legit, it's good. The

1:11:11

best sausage making book out there is

1:11:14

again Rumans Sharkoutrie.

1:11:18

Do you guys use that book? You

1:11:21

don't talk about that cheese though? Try

1:11:24

it right now. When I first told

1:11:26

you about this, you were questionable. Yep,

1:11:30

you sent me something. Do you like it? You don't

1:11:32

even tell me I loved it. I

1:11:35

liked it. I don't even think you're doing me

1:11:45

a little smoky too. You smell that

1:11:47

smoke. It was good.

1:11:50

Not a mustard seed in there. Yeah,

1:11:52

what do you guys think about the ratio? Mustard

1:11:54

seed? So

1:12:03

you can get that high

1:12:05

temp cheese and numerous

1:12:07

flavors um

1:12:09

and I like it. I think it's good.

1:12:12

I've heard people question it maybe

1:12:14

it's questionably in here, but

1:12:17

I never told you I liked the stuff you sent

1:12:19

me. Oh man, pretty weirde. I don't

1:12:21

like do you sit around at night being

1:12:23

like I hate Steve? All

1:12:27

right? I know, I know you people don't

1:12:29

have a long attention span. Um we

1:12:31

we've already stretched its limits. Any

1:12:34

concluding thoughts, Be

1:12:37

honest, this is the least you've ever spoke

1:12:39

in your entire in

1:12:42

a long day. We gotta have about three am

1:12:45

to get here. Um damn.

1:12:48

I was gonna go away with like thoughts.

1:12:55

Can't you hear me? Now? I can hear

1:12:57

you that I don't. I don't can

1:12:59

yet. But one of the biggest draws

1:13:01

for me is because I'm always up

1:13:04

against like the freezer conundrum

1:13:07

of like, maam, it's Monday night, Tuesday

1:13:09

night, and I don't have stuff thought out,

1:13:11

and I would try to do the Sunday thing where

1:13:13

I really plan ahead for the week, but be

1:13:16

so nice to just have that stuff and done take

1:13:18

up freezer space when your pantry is just stocked

1:13:20

full of this caned me and

1:13:22

I and I don't even can my stock, so my

1:13:24

stock is in my freezer and

1:13:27

um, okay, yeah, I cannon stock is totally

1:13:29

the way to go if you had to recommend

1:13:31

real quick or give me the spiel on where

1:13:33

I should go to or like what piece

1:13:35

of equipment I need to In my mind, is only

1:13:37

one it is that big pressto. It's

1:13:40

like the kind of everybody has a giant pressto.

1:13:43

Everybody don't ask, Yeah

1:13:46

it does. It's a it has a metal on metal

1:13:49

steel. It has like a milled well

1:13:51

you put bass lean on there, you

1:13:54

don't, you don't need to, but

1:13:56

doesn't have a gasket, and so that

1:13:58

just never goes bad at it. They're

1:14:00

they're excellent. Mine's

1:14:04

a big it must say it was made out of loomin. What

1:14:06

are those pressed? The ones like mom had the same

1:14:08

one Mom had. I mean, you can't

1:14:10

destroy it, you know. And they're not that much

1:14:13

money. The big gass

1:14:15

ones are like sixty seventy bucks. Yeah,

1:14:17

the ones who we're talking about her significantly

1:14:20

more than that. I

1:14:23

bought mine in a long time ago.

1:14:26

When you go there, three hundred bucks for an All American

1:14:29

for the size we have, you can do fourteen point

1:14:31

jars because

1:14:33

I think mine is eight,

1:14:36

so you can layer jars. They're calling off that you can

1:14:39

do to um.

1:14:44

The The cost is

1:14:46

when you go and buy jars

1:14:48

at an actual store, it's

1:14:51

like they say not to

1:14:53

And I'm not saying people should go do this, but

1:14:56

you know a lot of companies will sell pasta

1:14:59

saw loss and pickles and stuff

1:15:02

in a in a jar. It might

1:15:04

not be up to specs and up to grade,

1:15:06

but if it's got that size lid,

1:15:09

they say, the glass isn't it's good time.

1:15:13

I've never had one break. I don't know. I've

1:15:16

heard you're not supposed to do that. I never have a break. The

1:15:18

everything is you see people

1:15:20

throw them out going to any kind

1:15:22

of like Goodwill, Salvation Army. They're

1:15:24

in there, they're in yard sales. But

1:15:26

like if you're gonna go jar a whole bunch of stuff

1:15:28

and you go in and buy brand new glass,

1:15:31

it kind of feels like a little bit like not.

1:15:35

It just feels a little off, like the amount of money you're

1:15:37

spending to do it again, It's kind of like jumping into

1:15:39

reload and buying a bunch of new grass

1:15:41

at a dollar a pieces. Damn

1:15:44

oh, it takes you gotta reload years to make up

1:15:46

for the startup cost. But I

1:15:49

bought very few jars in my life. When I

1:15:51

see him out, just grab him, you know what I mean. And I keep

1:15:54

them hanging out somewhere and it's

1:15:56

fun. It's fun to can man. I like it.

1:15:59

And then whenevery didn't go ship, you know, in the world

1:16:01

collapses and and and everybody's cannibalizing

1:16:03

each other and there's no law and it's just total

1:16:05

anarchy. Your freezer is not gonna,

1:16:08

your freezer is not staying

1:16:10

frozen. Can start cannon

1:16:12

humans, I know you can.

1:16:15

We no can each other. Um,

1:16:17

so that's an our selling point unless

1:16:22

you've got a solar powered freezer. Uh

1:16:25

yeah, cannon spawn. It's old timy. I

1:16:27

like it. Oh, there's

1:16:29

something really satisfying about having just to hold

1:16:32

cabinet full of pretty

1:16:35

glass jars and stuff that you can. It's it's

1:16:37

real nice. I jar too. I like to grow

1:16:39

beats and make pickled beets. That's

1:16:41

the only thing out of my garden to that jar though. To

1:16:44

me, I I'll jar tomatoes and I'll darick

1:16:46

and green beans too. Oh yeah, sorry,

1:16:50

gift to man, you know, really, my brother

1:16:52

Matt for Christmas, he sends out stuff like that.

1:16:56

What you can do? You go give everybody gift

1:16:58

card, you know, give

1:17:00

him a jar or something. Man it like it's pretty

1:17:03

oh man, that just shows love

1:17:05

and respect and hugs and kissing is all.

1:17:07

And you know, one little package. There you go. Brand

1:17:11

concluding thoughts, I

1:17:14

don't know, man, processing meets it's

1:17:16

fun. And if you're gonna kill animals,

1:17:19

like, it's one of those

1:17:21

things you need somebody to get

1:17:23

you into hunting Normally, you don't get into

1:17:25

it on your own. Same with processing

1:17:27

your own meat. Generally it's not one of those things you

1:17:29

get into. But once you do, it's

1:17:32

worth it and it's

1:17:35

uh, it's cost effective and it's rewarding.

1:17:37

And recommend anybody who's interested

1:17:39

in get into it. Yeah, and

1:17:42

and team up with friends. Uh,

1:17:44

Like, if you kill a deer, have

1:17:48

a couple of guys over and process the whole thing

1:17:50

and give them, you know, give them like a

1:17:52

third of it. I mean it's not gonna screw I mean there,

1:17:54

they'll turn right around. Do the same for you.

1:17:56

You learn a lot stuff that way. All right, sign

1:17:58

it out, Thanks for listening.