Homemade Jerky and Tipi Smoker
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- čas přidán 25. 04. 2019
- How to make homemade jerky in a backyard smoker that can also be made in the field. Simple technique for meat preservation.
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Oh my the flashbacks have started! 1969, SF training, Camp Mackall, used a parachute teepee smoker to process a goat to make jerky. Stayed up all night in the rain cutting meat and keeping the fire going. Many in our group were "not going to eat a goat". So next morning I filled my ruck with jerky and never went hungry for many days.
I’d eat a goat all day every day, I think they are delicious. Thanks brother! We actually ended up with a pig that we smoked in an old beat up water trough. Good times! DOL.
I agree with what a lot of people have said before...you have a real gift for teaching. I have a sneaking suspicion you honed that gift over time though ;) Thanks for another great and informative video. When's your personal brand of jerky gonna hit shelves? "Bearded Beef"
One tool has made itself very valuable in my pack. I added the small Martini (rapala rebranded) fillet knife. Work for boning, slicing, fish filleting, and increasingly often "weird" tasks that aren't suited well to bigger thicker blades. Sharpened to a fine angle. A boning style knife is a pleasure to work up meat with and very controllable. Lighter than a Mora, infinitely useful, and a backup blade if needed.
I like how LRB cuts the top of your head off, but at least gets the beard. That's the important part, right? 🤣
Looked like a fun project. Field expedient jerky is a good thing. I love watching your dog patrol during your videos as well. Gorgeous animal. 👍
We made a big dehydrator with 7 shelves. Major light bulbs and fans at the bottom. We THINLY slice the meat while a bit frozen, easiest. Marinate with equal amounts of brown sugar and soy sauce...and I always add red pepper flakes and a tiny dribble of SMOKE flavoring. Marinate for a day and then put the meat leaving room between all the pieces, on the screens of the shelves and truly in two days that jerky is done. Perfectly.
I had to pause after the first 5 minutes to go get some jerky. Thanks for showing how to build the tipi smoker, thats too cool.
I like that camera for showing good detail! Makes me hungry to watch it also
Took the family camping this past weekend and my wife was asking about making jerky. I told her I had no experience, but I'm sure we could find a video. Very timely, sir. I will be giving this a shot this weekend. Thanks for another great tutorial.
As always, Excellent video! My 8 year old son has become a new subscriber, he loves your videos. And he seriously pays attention to them, asking questions for clarification. Keep up the awesome channel. AATW!
Tommy Moore, that is awesome to hear about your son.
I have not been able to get him in the woods yet, but we practice on the back porch. Soon, we will be in the woods!
Excellent video on lashings...the jerky is a bonus.
Don’t understand why anyone could dislike this mans knowledge and expertise in the field..great video and thanks for sharing your skills Brother. Great video and presentation.
Everyone please share this channel and videos with your friends and family! Josh takes the time to give us amazing information and videos the least you can do to thank him is share his videos and get his subscribers up!! Thanks for another amazing video!
Thanks Matt! I appreciate that.
Excellent video Josh! Great demo and explanation. I have done this a couple of times myself with decent results. I have also made it many times in the winter at home in the oven with the door cracked to let moisture vent (NOT a summer project for that reason). Make sure to make plenty of extra for fellow instructors at each class :) Take care brother.
Ravens and crows are beautiful birds. I like this video as well F.W.J.
Lot of work in this video. Thanks for the effort.
Very cool. Been wanting to know about smoking beef etc to preserve it like before refrigerators. Thank you for your service and beyond.
Such a wealth of knowledge. Thank you!
Love the 3/16" tubular webbing for the tripod lash. Hah. I have a bunch now that my boys discovered how much fun it is to pull the strands out of 550 cord.
I finally had a chance to come back to watch this. I like the teepee idea, to concentrate the smoke, yet keep the low temp.
Oh, and I can tell you hang out with Dave C. That "Aww, man" when you taste tested sounded just like him, lol.
I heard it during the edit and thought the same thing!
Haha thought the same thing. I kept waiting for at least one "this dude right here."
When i was a little tyke back in the 60's, my dad gave me some jerky. I never heard of it, but since my dad gave it to me i was eating it. I have loved it ever since. That smoker is bad arse. I am definitely going to try it................
Really cool set-up. You have a real gift for explaining things, Josh.
Excellent vid. Strait forward, to the point knowledge, no waffle.
Nice to see the MAK in action on camera! I absolutely love mine. Great information Josh.
Great video. Imagine having to do this not to just a piece of meat, not just to an entire buffalo, or deer, or mastodon, but a herd of all you could kill, cutting with a stone knife to make jerky or your whole tribe might starve to death over the winter. Modern times have made people soft, thanks for showing what it takes. I've harvested white oak acorns to make bread, the labor involved with food production would blow your mind if you only buy your food at the store. How mankind survived is a miracle.
A community of folks banded together and working together; I think that is the only way we survived given how much work it takes without modern conveniences
Thank you for sharing, and putting the effort to pass on the information. Cheers!
Joshua, thanks for sharing, I've always loved jerky.
What a great video!! Loaded with all kinds of information: jerky, tipi, knots, stakes, and so much more. Very informative and helpful. Thanks so much.
Another great video, always learn something new or a different way of doing things...
Very nice! Looks good! Thanks Josh!
This is a great video. Thanks for sharing. I'm going to have to try this one out.
Thanks Josh! Great info. Efficient and simple. Besides eating out of hand, nothing better than jerky stew with wild or dried edibles.
This is a great video. I definitely want to try this. Thanks for all the info!
That is a great way to make jerky. I’m going to try making some tomorrow. As always, thank you for the great way you teach in such a simple way that anyone can understand.
Thats awesome!! Very informative.
Great demo & explanation. I have heard of this & seen some CZcams vids on this before but this vid has been the best video Ive seen on the subject. Thanks for sharing.
THANKS for Another great video always learn from YOUR videos so THANKS for taking the time to make these videos and A big THANKS for serving our country God BLESS you and YOUR FAMILY
This is awesome, you really do teach well.
Jerky, the next best thing to pemmican. i bet that tastes amazing! great, great video, very informative!
That was a well explained how to!!!! (Like all of your videos I have watched!!) True force multiplier teaching skills!
Hey just wanted to throw out a big thank you, you have really taught me a lot about many topics of interest I have had over the years. Also, I wind up learning a lot more about other various topics than I beckoned for, which is awesome. Such as making beef jerky, haha.
I have been wanting to do a tee pee smoker, but had no idea how to do one. Thanks so much for this excellent video. 👍🏻
Awesome video as usual, going to try this this summer!
Always look forward to your videos, Because I always learn something. Good weekend to you sir. ATB from Yellowknife.
Oh Boy...thats pure Meditation for me . All the Best for you and your Familie and best Wishes from Germanys Woods 😉🇩🇪
Really like your videos, your a good teacher, thank you for sharing your knowledge.
Great video...!!
The grommet just blew my mind! Amazing content!
Good detail, thanks
Solid video as always, Sir. I've been looking forward to it since you posted the Instagram picture. I have some venison in the freezer I need to turn into jerky. I've been planning to make a permanent smokehouse, but I might just give this a try. I don't have much space to work with and this method is very stow-able.
Oh wow, I can almost taste it.
drewllinG here..lol. good job.
Awesome!
Good vid enjoyed it
Fantastic. Not gonna buy a smoker now. Far and above on the cool factor, thanks for the video. Full of knowledge as usual.
Well done as usual Brother! You have the most thorough videos on CZcams. Nose to tail, nose to tail!
This was a really great video. I love making jerky and this will be a fun thing to try out in the woods. I'll probably use my smoker the rest of the time though!
Great video...
Awsome brutha! Great work.
Instructions werent clear, I got my junk stuck in the ceiling fan. Just kidding! Instructions were very clear and easy to understand. I've never watched someone build a tipi smoker like that. I may have to attempt that one day.
Okay, now I have to fire up the smoker and make some jerky today! Thanks for the inspiration!
Thanks again
This is awesome thanks sir
sorry this may have already been brought up but if you'll take the meat and chill it down almost to the freezing point it will slice so much better and give you a real nice thin cut
This freezing advice is great, Gary! Better is taking meat that is already frozen and only thawing it enough to slice thin with a dog gone sharp knife. Most meat has already been frozen once and doing it again busts up the muscle cells...blah blah blah.
My father used to smoke meat like this when I was young. I remember once I “helped” build the fire by adding more sticks to it, making it to big, and nearly burned the yard down. Haha.
My mouth is watering
Excellent video with a tasty reward ! Here in Ohio we like to use backstraps and fruit tree wood to produce smoke .mmmm good , looking forward to the next video 😊👍
Very nice 👍
Excellent process description, your method produces, in my opinion better quality jerky then anything from the store! With the added bonus of doing it yourself, in your backyard or out in the field.
Cheers!
Thank you.
Gonna have to try that soon!
You won’t regret it, good stuff. When you coming down to the ADKs again?
@@GrayBeardedGreenBeret Hopefully next year around this time. Just bought a house.
Excellent as always. DOL
DOL brother, thanks for stopping in
Nice jerky good job.
A weeks worth of classes lol, one days worth for me 😁. I like meat with my meals even when most of the meal consists of wild green edibles.
Man this batch didn’t make it to the field. I had to do another one
@@GrayBeardedGreenBeret I have to usually do up 2-3 lean roasts to make it worth my time, my son helps with taste testing of every batch so you can imagine how long a batch actually will last us.
man that looks good bro
Dehydrating is our favorite method to preserve food. TOMATOES! Peaches, pears, apples...STRAWBERRIES, herbs to dry. Making jerky was FASTER than all of these other foods. No one can go back to buying jerky after making their own. Cheaper meat is actually better than filet mignon, London Broil or Flank, skirt, steak (same thing no? yes?) is our favorite for jerky. Brown sugar and soy sauce marinade with pepper flakes...is a no brainer.
A bit late, but if you're using a dehydrator, wait until turkeys go on sale around Thanksgiving and make turkey jerky. It really absorbs a marinade in comparison to beef and let's you play around with flavors if you're doing this for snacking and not the survival method. Particularly at that this time of year, way cheaper and as a bonus, the breast needs no trimming of fat.
@@Swearengen1980 What a timely idea, Adam! Can't believe we hadn't thought about turkey jerky! Thank you!
Nice doggo
I dont know why you and Coporal Corner dont have more subs. Yall do great work.
I appreciate it! I figure if we just keep working, one day we should have a lot of subs
I knew I saw this somewhere I made one just a little smaller and alot uglier haha very great video and inspiring just gained a new subscription
Delicious
Thanks
A meat slicer works really well for this
Great video lots of great info in this video and the demo of the MAK butchering is the icing on this video. Thanks for sharing with us, I will be trying this when I get home from this mini deployment to the other side of the world... Keep the great info coming
I appreciate that you caught on to why I was using that particular knife, gotta actually use it to field test it and do a review later
@@GrayBeardedGreenBeret It was nice to see how the MAK handled the task as it is a very common task in hunting camp. I appreciate your sharing your beef rub with us!
Kurt Hamby don’t tell anyone, that’s been my secret beef rub for years now. One day I might share my secret pork rub also
Sprinkle that beef rub on both sides of a ribeye before you grill it and let me know what you think
Great, learned something and now I'm hungry...
Don't know if you did it on purpose but your shirt and pants are a perfect camo outfit for the area you are in.
Happy accident, most of my clothes are natural colors with a few exceptions
Haha, the ravens in the background "you making us some jerky? Thanks gbgb".
I love my ravens 'my ravens' ha ha ha. We have a stump where all of our scraps of food get tossed everyday...just two of us and I am blown away at the waste. But not so much waste any more cause I gotta have food to put on our Raven Stump. I love ravens...we were honored by a Raven Gathering right here and above our home...100 or more ravens...these big big birds circling above our sigh, Yurt.
Otherwise, there are 4 to 5 ravens that 'own' this territory. Other ravens are called in invited in to share when the scraps and chips are too much. Ravens mate for life. They have FUNERALS where they all come to pay their respect in silence sitting in the trees.
One of these birds are talking to me right now wondering if that is all I can throw out for the day, ha ha ha? This is a youngster you can tell because he is very verbal! They keep an eye out for their 'humans'...it is a good feeling. grins.
Hey man - love to see that old standard woodhandle short blade mora in action. I grew up with those knives and I’ve owned a bunch of them, from the different manufacturers in that region. I still have a couple of old non-laminated and non-stainless ones lying around (and some new ones) and while I own fancier versions of the same idea in the shape of a Helle blade or two, they’re still kinda goto.
Over the years I would try more expensive knives of different descriptions, but for that basic wood-work and all the sort of common everyday tasks I’d always come back to those basic Moras, because they’re cheap, lightweight, super maneuvrable, easy to sharpen and sharp out of the box in a way that they just seem to melt into wood.
I never really got the type of knife handle that will lock your hand into a few fixed positions, not even really for choppers. There seems to be this fear that knives will somehow go flying in all directions if they dont have a special groove to lock in each finger. I’ve just never seen that happen. And I rarely work with that kind of fixed 90 degree angled death grip for much of anything except power cuts.
Also I am not particularly keen on various guards because they tend to get in the way of flexible maneuvring and I REALLY dislike unsharpened parts of the blade close to the handle, that’s like where I want to be doing all the more forceful cuts from and I want that leverage and control. That simple round handle, with nothing in the way and a clean edge all the way up at the level of the middle of your fistjust lets you do anything in any position.
And there is no need for some cumbersome full tang that’s gonna go cold in the frost anyway, because you most likely won’t be batoning or chopping away with this knife, that’s just not the point of it.In 40-odd years of usage I have never had a blade come loose or have the handle crack or anything vaguely like that.
I was however surprised to see you wearing it as a neck knife. The only thing I don’t really trust about that design is that black old plastic sheath. I mean - it’s perfectly serviceable but the way it locks the knife is such that if bumped it can knock the knife loose and the knife will sometimes feel properly locked in but it’s really not and it doesn’t take much for it to slip.
More than once have I reached for it on my belt and grabbed the blade because it had slipped. And a mora is one knife one does NOT want to be grabbing by the blade, it’s just not forgiving to the texture of human skin and flesh.
And I have lost a fair few of Moras in the woods that way as well, just from wearing it on the side. As a kid I was always a bit paranoid about accidentally sliding down some incline with that knife attached to me or jumping down from any height, because that could be enough to knock it loose or even send it flying. And it’s just got a meaner and sharper point than so many other knives.
I do see how it’s more proteced from getting bumped or snagged when around ones neck, and for just wearing around camp while doing chores, sure but still - yeah, I don’t trust those sheaths, so i’ve been making leather ones for them since I was a kid instead, even though they get wet and take time to dry, which of course is not ideal for the old high carbon non-stainless ones. Sometimes I’d remove the belt loop and use the plastic tube as an insert in a sheath that would then further scure it with a flap or some such. My favourite one was made for my by my best friends dad when I was 13 or 14. I am 50 today and it’s still in perfect condition, I never even treated it with any products. He probably did though. And he’s the reason I even got into leather work at all and know hot to do it today …
Well - there’s a novel. But these are great knives and I’d pick them over most of the modern versions of the mora any day, although I HAVE had my eye on the Garberg for a while … xD
Hello to you, beautiful and good "appetizing" video.
congratulations for your channel
the only difference for this "process" I use this knife
Opinel Slim Line N°12
Tapered 12 Padouk
a wonder to make dried meat
good continuation has your channel
and yes yes I ordered your videos 😀
trying to act like that burnt up jerky tastes good at the end was the best part.
Well that's it... now I need to make some jerky
Jerky has always been close to our hearts. Ha! We should work out a trade, our smoked salmon for some jerky.
Easy enough! Next batch
It's like you made this video just for me... this is something I've always wanted to do. Quick question.... about how low to the ground is the closest you can have the rack.... And can there be multiple racks of meat???
That really depends on the size of the fire inside, it’s a temp control thing. You can do multiple racks but the bottom rack is always going to dry faster than the racks above it so you have to rotate them and really keep an eye on the fire. I don’t put a rack any closer than about 2.5 feet and that’s pushing it.
@@GrayBeardedGreenBeret again makes perfect sense. Thank you very much for the reply and inside.
Great video. One on Pemmican would be much appreciated too, if you ever feel so inclined.
Lucky lucky Athena! Gees, I have never had trouble with fat making jerky. I have to go look this up because I kinda like dehydrated fat...and THAT is where the calories are!
I also slice the meat thinner. Make all the slices consistent so that they dehydrate at the same time. Is there a reason between smoking and dehydrating for bacteria?
Cold smoking both dehydrates and coats the meat with the smoke residue, both inhibit bacterial growth by themselves. I use this technique along with an osmotic dry rub to assist on drying and add flavor, so it’s a trifecta. Nothing wrong with dehydrating as a technique
The fat only matters for longer storage, it will go rancid first. I’ve yet to have jerky last more than a week so I don’t worry about storage too much
@@GrayBeardedGreenBeret Well, I do know how fat goes rancid but I've never cut the fat off, never had meat with lots of fat either. I marinade the sliced meat for a day before putting the strips on the screens in my dehydrator.
I've never had jerky go rancid and I am very sensitive to rancid. Oh I will not be making more jerky without cutting off any excess fat from now on...hey, I listen up when you speak.
We do the food saver thingy, taking the air out. Our food saver was a bit of a lame machine but, our jerky lasted as long as we could make it last. Do you think the marinade of sugar and salt might help longevity? I don't like the freezer thingy because that is not available in the wilderness and when we are out of electricity, from solar or wind. We've made pemmican which sure it is more nutritious, not more caloric but ick. Do people understand that meat (sans the fat) is the same caloric content as lettuce...per gram? 4 calories. Eating meat is nice because you get a nice big wad of calories and some fat at one time. Otherwise, eating a tablespoon full of 'apical' or terminal buds of correct plants is worth more than a large salad in calories. Fits right into the cup of your hand. No cooking necessary, pinch, eat and keep going.
@@GrayBeardedGreenBeret We smoke lots of stuff (ha ha ha)...got a smoker. Would it help to smoke the fillets of beef...or whatever first and then dehydrate them? I am still looking into this, mainly cause we send lots to friends and family and rarely have any left over to go rancid I guess...grins!
Okay I have to ask about COLD smoking. Not knowing this, sorry! I hope you have your 'osmotic' dry rub recipe in this video? Osmosis; going from high concentration to low concentration, right? Huggs. Seriously you are the only one I trust with survival. You make sense. I actually TRUST what you teach. Other survival programs seem to be missing lots of tiny but important details! Well, I KNOW that they are missing...arghhh!
Great,,,now I have the munchies!
Grey Wolf approved.
Lmao
Awesome vid. TY!! Lawry's Seasoning Salt used?
You and Corporal are both killin it this week. Your helping me plan some bushcraft projects I plan to do with my son in 2 weeks and the rest of the spring now that I'll be done with my degree and he will be on summer break. Can I marinade thse in a teriyaki before smoking the meat?
Yes you can marinade it. I like dry rubs so it dries out quicker
I learn a lot from your videos keep it up.... I have always wondered in a survival situation if you had more fish or game then you could eat in one day how would you safely store it for the next day or for how long?
This is a great way to preserve it for a longer period. As far as how long that is very dependent on conditions in your area and what you have for storage options
That knife seems to be fighting you
Not at all.
My mouth was watering by the end of the video. How long will the beef jerky keep?
Depends how lean it is and how dry you get it, storage also is a factor. Keep doesn’t last more than a week in my house. If I am not eating it right away I will make it onto pemmican
What is the shelf life of that jerky? How long will it keep like that? Also, where would you get the salt if you weren't able to get to the store? Yes, we can all go to the store right now. I'm just curious. Thanks. Great videos. love them.
Great video. What neck knife are you using? I like it.
You mention the Mora Carbon steel knife with a coating in other videos, in this one I see you using an uncoated knife, which begs the question:
Is the coating on a knife generally food safe? or should I use an uncoated, bare steel knife if I am going to use it on food?
P.S.
I have pretty much stopped watching other "survival instructors" on youtube after I found this channel. I love your style of teaching; it showcases experience and skill, but your polished, humble approach to teaching makes the content approachable to the rest of us mere mortals who aren't ex-spec-ops-survival gods.
Nothing wrong with the coatings on a knife for food prep, I just have a lot of knives that I field test all the time so I rotate through a lot of them in my videos. This knife was actually a hunting knife I had been testing for months so I wanted to use it for cutting the meat is all.