- Learn how to make everlasting Pemmican, with 25-30 years of shelf life. kzitem.info/news/bejne/zmyItGePrqCjgKw - Learn 3 ways of preserving fish kzitem.info/news/bejne/yHdtro1ve19peX4 A quick clarification about this video, Yes the fridge is cold, at regular fridge temperature, around 4celsius! Also, The use of spice is entirely up to you, I used smoked paprika, ground sage, black pepper, chilli and a wee bit of Four spice. This dry meat will last up to 6 months with some level of humidity inside. For longer period, make it dry as a rock, and it will last a few years. Cheers!
@andreaspradana3252
3 жыл бұрын
For the final process can i just vacum seal it instead of wrapping and hanging it in the refrigerator?
@WildBushGrit
3 жыл бұрын
@@andreaspradana3252 No, it will not dry if you seal it.
@claudesheppard5289
3 жыл бұрын
Wild bush and grit
@WildBushGrit
3 жыл бұрын
@@claudesheppard5289 I prefer with Capital B and G :) and &
@jp4121
3 жыл бұрын
Yum👅
@the-nomad
2 жыл бұрын
Just finishd cold smoking and air drying 4 kilo of beef brisket. I live on the road and hav no refridgerator, and, having just been gifted this huge slab of meat I needed to preserve it quickly in this heat. Best thing I ever did! :)
@Zeddicus_Zorander
7 күн бұрын
I feel like you just taught me some ancestral knowledge and I thank you for that. Many blessings
@SonoraSlinger
3 жыл бұрын
Brown sugar actually absorbs oxygen. So it helps alot. As well as aesthetic
@hondmilodoggo
2 жыл бұрын
You can also use the ultimate traditional drying method, cover it in sand.
@TechieTard
3 жыл бұрын
The sugar removes oxygen so that bacteria wont grow on it, in conjunction with the salt.
@jamc666
3 жыл бұрын
i wonder if you can dunk it in honey ... honey also kills bacteria :)
@WildBushGrit
3 жыл бұрын
@@jamc666 Beware tho, botulism can grow in honey if I am not mistaken...
@jamc666
3 жыл бұрын
@@WildBushGrit ... true but its only dangerous to toddlers < 1 Y.O. according to science.
@WildBushGrit
3 жыл бұрын
@@jamc666 Honey shouldn't be given to toddler, this is true. But Botulism also affect adult and can be quite serious and deadly.
We call this Biltong in South Africa. No need to remove the fat, just used salt and pepper and brown vinegar. Soak it for 4 hours and hang it with a fan blowing over it. In 2-3 days it's dry and ready to eat. Store it in the freezer to prevent mold. Here in Toronto there are a South African store that sells biltong spices per bag, fantastic stuff. Colander spice add excellent flavor to the meat too.
@WildBushGrit
3 жыл бұрын
I got new Venison, I'm so going to try that, many ppl commented about biltong, have to have it! :)
@useryggfdcc
3 жыл бұрын
@@WildBushGrit Get a deep clear plastic bin from Walmart, drill a few holes in the sides and push rods through it. Use very large paper clips to hang the meat on the rods. I use paper in bottom to absorb the drip. After hanging the meat, use an old fan blowing downwards at mid setting. Two days later test some meat....don't let it get too dry. Enjoy.
@thecabin3995
3 жыл бұрын
I like your attitude and the way you carry yourself. Very positive! I love it
@WildBushGrit
3 жыл бұрын
Thank you! :)
@gaming4K
Жыл бұрын
First and most important reason: It's good to know how to keep meat fresh and edible when a financial crisis hits the world. xD
@thelonelyrose8153
3 жыл бұрын
I was actually trying to get into drying and i really learnd a lot from this video and im trying this myself at the moment so thanks for the great video keep it up👍✌
@WildBushGrit
3 жыл бұрын
Thank you! Keep me posted, let me know how it goes. Cheers!
@dennisleighton2812
3 жыл бұрын
Having made (and sold) tons of dried meat (we call it "biltong"), I tend to do it quite differently. I use way less spices etc and much less salt. I usually pre-prepare my seasoning mix beforehand (salt, coarse ground pepper, some ground cloves, dried coriander (cilantro). I initially rub some vinegar onto the surface and then sprinkle the "mix" over, reverse the meat and repeat, then add a layer of meat, and repeat. I leave this overnight to soak in the brine that forms. I like to turn it all over top-to-bottom before I go to bed, to ensure even coverage. Fat: I see he removes this - I don't, especially the thick yellow fat. Cutting the biltong with a layer of yellow fat along the side enhances the flavour enormously. Once it forms an airtight layer on the surface of the fat it will not go rancid (except in very damp warm climates, where a different approach is needed). Next I hang the meat on little wire hooks (I use large paper clips twisted into a hook). Where to hang the biltong? Anywhere! However, it must be a place where the air moves, either naturally or with a little help. I used to hang in the garage with a big oscillating fan providing a steady stream of moving air. This is the most important aspect of making biltong. I hang the hooks on lengths of mattress chain fixed at both ends and about every 2 metres or so. Hanging meat must not touch other pieces at ANY point. [Note: I don't recommend parking your car in the garage till the dripping stops! It's not good for car paint! ;-) ] By the way I used to live in South Africa, and this is how it's done there. Enjoy!
@mariozaayman2868
3 жыл бұрын
Next time use a little of bicarb in your brine with venison. Keeps the colour and doesn't dry out the meat that much. And therefor less salt is used.
@WildBushGrit
3 жыл бұрын
Yes I want to try Biltong someday. I'm looking for the most purist form of biltong, plenty of ppl commented on it.
@joshuajonker7242
3 жыл бұрын
I knew you were a boere kind as soon as I saw the word biltong😆 love it man... thanks for the recipe... im going to try it... any more tips?
@mariozaayman2868
3 жыл бұрын
Black vinager all spice then of course you bicarb with one desert spoon brown sugar thats your ovenight plastic tuper ware plz. Roast corriander and mortar and pestal with black pepper and course salt. Before hanging rub meat with that and hang. Then its up to you yoe you like biltong
@mariozaayman2868
3 жыл бұрын
Sorry to you how you like it
@jonathanflud492
3 жыл бұрын
Can you please post exact recipe for making this it's not listed in the description
@RcOffroad9513
2 жыл бұрын
I make venison jerky, by salt curing and then hanging to dry for about 1 week. So good!
@vwnitemare1
3 жыл бұрын
I'm definitely going to be trying this. Great video. Thank you for sharing.
@WildBushGrit
3 жыл бұрын
Thank you! Lemme know if you have any question. Thanks for the sub!
@heathernimrick9858
2 жыл бұрын
I see you aged in fridge for 3 weeks.. is there any safe way to do this with no refrigeration? Without getting sick?
@md-ln4fp
2 жыл бұрын
Thank you for the video. I find the comment's are extremely useful as they provide tips and tricks and alternative methods with the same approach, IE; like Tender quick and Tender sugar, types of cuts, rule of thumb for thickness rinse vs soak times and just useful info not mention in the video, So thank you commenters. Making Buckboard bacon right now. (Pork shoulder bacon).
@WildBushGrit
2 жыл бұрын
Thank md! You are talking about an aspect that I absolutely love on YT, when the content generate discussion and brings even more value through engagement with the community, this is awesome! Keep us posted on that Buckboard bacon, sounds like something I would love!
@TheWorldisaLIE2
3 жыл бұрын
this man will be surviving the apocalypse. Cheers!
@WildBushGrit
3 жыл бұрын
😂 Maybe not me, but that dry meat will.
@TheKnightlyScarling
2 жыл бұрын
Just realized that mummies are cured humans.
@WildBushGrit
2 жыл бұрын
Creepy isn't it 🤣
@craigoldsen1667
3 жыл бұрын
I have done this, but for convenience sake I used Morton Sugar Cure. Morton Tender Quick is the same product without the sugar and I use that in my venison summer sausage. Great video, BTW!👍
@Beta-Class_Insurgent
2 жыл бұрын
Mouthwatering. Amazing job, I've learned a lot from your video.
@rabbithole8592
7 ай бұрын
I love this! This is the simplest method ive seen on KZitem so far! How long does this keep after its finished!? Im in Toronto Ontario and i roam the Bay of Quinte and Algonquin Park area Camping, Canoe and Portage for about 9 days at a time. It gets pretty Hot and Humid here in the Summer. It can go up to 40 Degrees Celsius / 104 Degrees Fahrenheit. Any suggestions how i should pack it to make it last as long as possible!? Thank You!
@WildBushGrit
7 ай бұрын
Thank you :) I don't dare to say how long, because its really depend on the humidity level, but within a year its still going to be safe. As it dries out more, it will get harder and less 'palatable' You can look up pemmican I have a video on that. If you can vacuum seal before the trail I think its best. Eat it when opened. If you fish there a ways to keep your fish for a few days I also covered that :) Cheers mate!
@petermartinez5867
3 жыл бұрын
Great video, thanks. Just to think that I have been cooking my venison backstraps all of these years and never thought of salt curing it. Deer season is just around the corner.
@WildBushGrit
3 жыл бұрын
Yes it is! I'm counting the days! Mid September for me :)
@dennisleighton2812
3 жыл бұрын
A whole new world awaits! Try biltong, and I guarantee you won't ever cook venison again (except of course the scraps and smaller offcuts you discard, Keep them and cook them up with whole cloves and ground coriander. When 1/2 done shred with a sharp fork and bake into a thick crust pie! Serve with mash and peas! Very good.
@atomic_wait
7 ай бұрын
Started using this recipe last week, 2.5 more weeks and we'll see how it turned out!
@WildBushGrit
7 ай бұрын
Fantastic! Keep us updated!
@charli-maehoman223
2 жыл бұрын
Your accent is so soothing, it’s currently 2am an I was struggling to fall asleep before having come across your video 😌
@WildBushGrit
2 жыл бұрын
Lol, I hope its not out of boredom, but even if it is, I'm happy you found some sleep :) Thanks!
@donoimdono2702
Жыл бұрын
if you have a mandolin or a deli slicer the possibilities for shaved meat recipes are endless
@satanslayer9320
2 жыл бұрын
Awesome! Thank you so much. I just bought a 1/4 cow and am excited to explore drying some.
@WildBushGrit
2 жыл бұрын
Oh yeah! If I ever come home empty handed, this is surely my plan B. Pemmican is also a great way to preserve meat, if you don't know what it is, I'm sure you will like that too.
@satanslayer9320
2 жыл бұрын
@@WildBushGrit Just learned about pemmican earlier this week. I also bought 10 pounds of beef fat and am going to make tallow and ultimately pemmican. So excited!
@cupidonsauce1208
3 жыл бұрын
I'm sorry but is it even legal to sound so wholesome ????? Seriously it was a so nice video and I'm actually going to do it tomorrow
@WildBushGrit
3 жыл бұрын
Hehe I'm blushing... not quite sure how to reply :) 'Thank you' doesn't seem to suffice. Let me know how yours turn out!
@urbanangler1576
3 жыл бұрын
Informative video, very well done! Thanks for taking the time to create and post this great content!
@WildBushGrit
3 жыл бұрын
Thanks for the kind words!
@richardbest6588
3 жыл бұрын
Audran! Very glad I found your channel the other day 😁😁 Loads of interesting information and discussion in every video... Thanks!
@WildBushGrit
3 жыл бұрын
Thank you Richard! Much appreciated! Let me know if you have any idea, content or topic you would like me to take a jab at! :) Welcome aboard & Cheers!
@PerfectPuppyRanch
3 жыл бұрын
Great video brother. Going to try something like that with out of refrigerator though. Guess I got to wait till the fall
@WildBushGrit
3 жыл бұрын
Thank you! Yes I would wait for cooler days. Traditionally animals were slaughtered and processed in autumn. Ham, prosciutto, dry sausages were all made during that season for a reason :) Not too cold, not too warm.
@lawallace4344
2 ай бұрын
Great post! Love everything about your channel.
@WildBushGrit
2 ай бұрын
Thank you mate :) Let me know if there are topics you want me to cover. Cheers!
@seagoat666
2 жыл бұрын
Thanks so much, i was looking for this process as i used to have it from back home!! i will try it with Goose meat!
@romainvicta3076
3 жыл бұрын
beautiful - To know i have been eating meat wrong all this time makes me saddened! - This is how people would eat most meat back in Medieval times. Smoking / salted / jerky meats were all the main methods
@WildBushGrit
3 жыл бұрын
Indeed, and with spices, the combinations are endless.
@513regichan
3 жыл бұрын
this is false. salt was worth gold in those days, unless you live close to the ocean or near salt lakes, curing meat would have been far too costly.
@madpatriot7464
3 жыл бұрын
Looks delicious bud. I'm gonna try it. New subscriber.
@tommills177
2 жыл бұрын
I almost gave this the ole thumb down. Now I’m glad I didn’t because you gave me some ideas.
@WildBushGrit
2 жыл бұрын
Hey Tom, thank you so much for your candor, May I know what prompted you to give it a thumb down and what changed your mind? I'd like to know :)I want to make better content, and the feedback loop, pos or neg, is really helpful! Thanks for your time!
@tommills177
2 жыл бұрын
Well, the presentation is pretty dull. Also stating the obvious is sort of indicating your speaking to an idiot. But more importantly you can do much better than you did with this video. I didn’t give a thumb down nor did I unsubscribe. The audience this content targeted are not uninformed people. You have a unique way and you should use it to your advantage.
@Saffirance
3 жыл бұрын
I'm really very new at this so excuse my ignorance but this is still raw meat right? Are you at all concerned about parasites? Should it be cooked or is it perfectly safe to eat it after drying? I'll take an answer from anyone who knows. Thanks so much.
@WildBushGrit
3 жыл бұрын
It's a very valid question, I'll answer as best as I can, but be aware that what is true in Canada may not be in another part of the world. First this meat is now considered cured meat. Not cooked nor raw. Although it does considerably weaken parasites, it's not a 100% proof. But... For big game like venison or moose, I have no problem eating it raw in tartare for example. Bear and other omnivores(pigs and wild boars) are known to carry trichinella. This parasite must be cooked to at least 137F which is pretty close to medium rare. So it's not a big deal. If you are unsure about this method, you can look into Pemmican, it will cook at 170F, and will have a shelf life of over 25 years, no kidding :) kzitem.info/news/bejne/zmyItGePrqCjgKw
@justvoter7054
3 жыл бұрын
Thank you so much for making this video.
@WildBushGrit
3 жыл бұрын
My pleasure! Let me know if you have any questions :)
@diealtf4378
2 жыл бұрын
T'es vraiment bon! Ta musique est relaxante et les angles de caméras sont très immersif.
@WildBushGrit
2 жыл бұрын
Merci merci :)
@FunGuyFruits
3 жыл бұрын
That looks AMAZING. Hahaha multiplied meat!
@WildBushGrit
3 жыл бұрын
Ahaha I forgot I made that joke! Not in all vids, but i like to slide one joke from time to time :)
@edwardherbst2017
Жыл бұрын
Hi . Look up how to make Biltong . We make it in South Africa. Similar process but using vinger salt Peppers and corriander ( the very basic recipe) there are many . But you get a similar result and it is delicious
@WildBushGrit
Жыл бұрын
Yeah I heard about it, from comments after posting the video. I haven't made it yet but it's clearly on my list of things to try. I have venison at hand will do some for xmas :) cheers! Thanks for reminding me about it!
@multimossad
3 жыл бұрын
I never thought that such a thick piece of meat could dry withot a dehidrator !
@dennisleighton2812
3 жыл бұрын
Oh yes! I often hung very big pieces. For example cuts like topside, silverside and even the fillet make great large biltongs. You can cut slabs about 12-16 millimetres thick from the whole length of the cut. These big slabs take much longer to dry fully and give you a wide variety of tastes and preferences over many months. Some even freeze them, to keep them from drying beyond a certain point. I personally don't like doing that. I just eat it all and start a new batch!! ;-)
@WildBushGrit
2 жыл бұрын
Entire bone-in proscuitto are made this way. Way much larger, this is actually small tbh :)
@stuartmccloud307
2 жыл бұрын
Looks delicious man, thanks for sharing :)
@aaronyonny2139
Жыл бұрын
Searched up Native american meat drying and found you :D
@WildBushGrit
Жыл бұрын
The internet works in mysterious ways... Welcome :) I've been waiting for you. 😂
@paulatighe7073
10 ай бұрын
very very nice - thank you
@alexd5278
2 жыл бұрын
Very nice friend
@WildBushGrit
2 жыл бұрын
Thank you! Cheers!
@Kamneeshko
3 жыл бұрын
Nice video editing! Keep it going!
@WildBushGrit
3 жыл бұрын
Thanks, I will surely do! :)
@mycologymadeeasy5585
3 жыл бұрын
Mycelium is basically the roots that form mushrooms, not a mold
@WildBushGrit
3 жыл бұрын
Penicillium! Darn!
@festermann
2 жыл бұрын
Your Boss ! It worked perfectly thx.
@WildBushGrit
2 жыл бұрын
Glad to hear! I just made some with Goose Breast, its delicious!
@danmcelroy6584
3 жыл бұрын
That looks delicious!
@klkiddentertainment5759
3 жыл бұрын
Perfect to go on long journeys
@FreedomTalkMedia
2 жыл бұрын
It's funny how the fat goes rancid. It does in rice and flour too, which is why white rice and flour last longer. What's funny about it, is that if you refine the fat by rendering it, it becomes shelf stable. But if the fat is attached to any other food, such as grain or meat, it goes rancid. I wonder why that is.
@WildBushGrit
2 жыл бұрын
Very good question, IDK, but the same with butter, clarified butter will last much longer on the counter vs normal butter.
@james5216
2 жыл бұрын
good stuff, thanks brother!
@alongcamedom
2 жыл бұрын
FYI: fat on red meat doesn't go rancid - it's freakin delicious!!!!
@ytsilenosti6061
Жыл бұрын
nice
@-fazmail
2 жыл бұрын
you got to taste our country SERUNDING made as sry meat with multi flavor
@WildBushGrit
2 жыл бұрын
Actually, I have :) I've been to Indonesia, Singapore and Malaysia many times. Hehe, some of the best eating I had on the planet period. I stole a brined duck over charcoal recipe from a restaurant in Jakarta. Which I'll feature pretty soon on this channel. :) and yes Serunding is awesome!
@TheBrunobrogueira
2 жыл бұрын
Amazing colours man👍
@cameron7568
4 ай бұрын
As a general question for meats (unless there are exceptions to some), all videos i've seen when the meat is covered in salt to draw out the moisture, its always placed in the fridge, is there a reason during this step that placing the meat in a cool dry setting other than a fridge wouldn't be accetable?
@WildBushGrit
4 ай бұрын
Just in case, I did used a fridge in this process, the stainless box is my fridge. But having said that, you can do some curing without fridge, the main thing to make sure is #1 Absolutely no bugs shall even touch the raw meat and #2 you need plenty of wind and ventilation around the meat.
@grilledcheese05
2 жыл бұрын
I really wish they would sell dried meat for normal prices, so i dont have to wait 3 weeks. But this was a very great video, maybe i'll try it out aswell.
@WildBushGrit
2 жыл бұрын
Thank you! :) But you could make a batch every three week, and keep a rotation, so you never run out ;)
@grilledcheese05
2 жыл бұрын
@@WildBushGrit thats a smart way of doing it, thank you for the suggestion :D
@Wakefoodrepeat88
2 ай бұрын
After you watch salt you wrap cloth and keep in the cold freezer for 3 week am i right please tell me
@WildBushGrit
2 ай бұрын
Not a freezer, just a fridge, around 4celsius.
@lesschattermoresplatter5769
3 жыл бұрын
Just a quick question, will dry curing wild game kill any parasites the animal may have?
@WildBushGrit
3 жыл бұрын
It's a good question, the only fullproof method is cooking. Curing will kill and weakens some parasites. But me personally, I wouldn't consider Salted Bear meat to be safe. But I could be wrong, this need to be tested in a labs :) Pemmican on the other hand is safe, because you cook the meat before crushing it.
@springbooth3547
2 жыл бұрын
Excellent
@josefkrieger6045
2 жыл бұрын
Very Very NICE!
@Ranjul_kumar
Жыл бұрын
Nice buddy. Thnx. Will cure some meat, good fo store.
@emmanuelhudson3687
2 жыл бұрын
Wow love this channel!
@WildBushGrit
2 жыл бұрын
Thanks so much! Lemme know if there is any type of content you would like me to cover! Cheers!
@blackmonday738
3 жыл бұрын
Neat ooooo.
@Sage.....
11 ай бұрын
It's been dry cured so surly it will last forever as long as it's not exposed to moisture? I've seen meat that's been hung for centuries.
@WildBushGrit
11 ай бұрын
Yes precisely, it will last a long time... i don't wanna say forever... and I don't have a way of measuring that, but I kept a piece from this video, and still look pretty intact, harder but still edible. It's been almost 3 years.
@terryteed1903
3 жыл бұрын
Get in ma belly. This is a truer. Love the plinky plonkey music too.
@spacetexan8695
3 жыл бұрын
My first video, love your style and presentation, going to make me some beef very soon!
@WildBushGrit
3 жыл бұрын
Thank you! Let me know how it goes and don't hesitate if you have any questions!
@tomrobards7753
3 жыл бұрын
That's kind of like people used to do when they process the wrong me to hang up in a smokehouse only with no refrigeration
@andreioancea2659
2 жыл бұрын
It's delicious
@WildBushGrit
2 жыл бұрын
It really is!
@andreioancea2659
2 жыл бұрын
@@WildBushGrit yap my friend! 🥰
@billobrien4761
3 жыл бұрын
Curing in the fridge this way is a lot like making country ham in the winter, but it's hanging for a lot less time. That begs the question, how long is it shelf stable?
@WildBushGrit
3 жыл бұрын
It's not as thick as country ham, I have a proscuitto curing its been 9months :) I'll open it 3months. The longest I've kept the dry meat was 6months, winter time. But it's does change, its keeps drying and getting harder.
@WildBushGrit
3 жыл бұрын
If long term storage is your goal, you might wanna try Pemmican, I just made a video about it. :) kzitem.info/news/bejne/zmyItGePrqCjgKw
@billobrien4761
3 жыл бұрын
@@WildBushGrit thank you, that is on my short list of things to experiment with!
@dr.weeknd3463
2 жыл бұрын
Looks so tasty, I wan to try it so bad, but my wife was saying that its like eating zombie meat. Guess shes going to eat a zombie soup soon. 😍😍😍🤣😂😂😂
@WildBushGrit
2 жыл бұрын
Ahahah and she's going to love it!
@nikkion2140
3 жыл бұрын
Also, can you tell me if it is possible to use sea salt only. I meant there is no nitrile preservative in salt. Thanks.
@WildBushGrit
3 жыл бұрын
The salt I used is pure salt no additives.
@SleepyDestroyer13
10 ай бұрын
Hello, how come after I covered mine in salt for 24 hours, it's still red. Do you have any idea why?
@WildBushGrit
10 ай бұрын
Is it venison? different meat, different cut will react differently. Its hard to say why. Curing salt will also preserve the colors. But overall, staying red is not a bad thing. :) If your process has been clean from the get go, you used enough salt, and gave enough time for the salt to penetrate the meat, then continue its good to go!
@firefoxhits
2 жыл бұрын
Why do people think they need to be Hollywood in instructional videos?!
@WildBushGrit
2 жыл бұрын
Click on the gear icon bottom right of the viewer, then click on Quality, and choose 144p. You're welcome! :)
@japinoybettajapan
2 жыл бұрын
Nice
@arvidskramins7209
3 жыл бұрын
At the end of video, did you kept for 3 weeks in a fridge or cool looking shelf?
@WildBushGrit
3 жыл бұрын
I vacuum seal it to bring on the trail, so it doesn't get moist, from rain or general humidity. To keep it at home, just a cool dry place, I had some up to 6months, this is Canada, fairly dry and cool overall. If you are targeting long storage, you should look into using nitrate.
@WildBushGrit
3 жыл бұрын
@antonio lupen2021 Ohhh, yeah it's 3 weeks in a fridge. Not just a cool looking shelf, now I get it. As for specific temperature, it's just normal fridge temperature, about 4c or 40F
@WildBushGrit
3 жыл бұрын
Sorry for not understanding your question the first time. I hope the clarification above makes sense, let me know if you have further questions! I'll try to read better next time :).
@CharmingTracyRobin
Жыл бұрын
Hi, I'm new here. Nice channel, can I preserve chicken using this method? Thanks in advance.
@WildBushGrit
Жыл бұрын
Hello Tracy! Thank you! :) I wouldn't do this with chicken, the long drying time is maybe not adequate for chicken. Also preferably not raw but fully cooked and mashed up or cut thin, and dried in a dehydrator at at least 160F Cheers!
@219fisherman4
10 ай бұрын
How long will this last after said and done? You mentioned a while but roughly how long?
@WildBushGrit
10 ай бұрын
I left a piece to completely dry, I can say it will last for years. If you have moisture left in them its difficult to gauge, but with the amount of salt used, you can easily target a 6 to 9 months. but It has to be kept in a cool dry climate.
@paulmartin6895
Жыл бұрын
Thanks going in to detail and what to watch for and about the thickness to be and how long it will take . Do you have how much of the spice to mix of each ?
@WildBushGrit
Жыл бұрын
Thanks! Hey I'm super liberal with the spices, use the ones you like, at the ratio you want, really. If I remember correctly it was 1 part of each for me.
@pharaon6718
2 жыл бұрын
Big mistake is to remove fat from meat ! Fat is the best when it comes to drying meat ! Fat slowly melts and giving moisture to the meat, without it taste like wood.
@WildBushGrit
2 жыл бұрын
Hey, If this wasn't Deer/Venison, I would have agreed with you. Cheers mate! Thanks for tuning in!
@judybicknell8610
3 жыл бұрын
W0W, that's beautiful stuff!
@bloodshadow7082
2 жыл бұрын
Had no idea dried meat was safe to eat uncooked without catching anything from eaten raw meat like that
@WildBushGrit
2 жыл бұрын
I also do tartare with my venison. The most important thing is to never break the cold chain, from the harvest to your plate. As soon as you made your kill, clean it fast to cool the meat quickly. A lot of the gamey taste comes from not cooling the meat fast enough, and it get a blood taste. That being said, there are species you don't want to eat raw, like bear, wild pigs & birds. They do carry diseases and parasites.
@kawazaki23
2 жыл бұрын
Very nice video man
@WildBushGrit
2 жыл бұрын
Thank you! Glad you enjoyed it
@alahadenterprises8658
Жыл бұрын
A great video buddy thanks for making it, one question do we need to cook/fry to eat this or can eat it 'as is'?
@WildBushGrit
Жыл бұрын
I just eat it as is. You could maybe shave it into soup, but frying it will make it super hard, or chewy.
@Traumamonkey
Жыл бұрын
Thank you! How much salt to meat ratio? More videos like this please?
@WildBushGrit
Жыл бұрын
Thank you! This method is maximum saturation, the meat will absorb all it can. The thickness will determine how palatable its going to be. Thin cut will be super salty, while a a larger chunk of meat will be more palatable. You could treat an entire hindquarter like this, (but adjusting your drying period) I have few videos on salting & preservation, I have a video on Pemmican, and another one on Fish preservation :) Thanks again! Maybe this one will give you more ideas, kzitem.info/news/bejne/yKmb3Gd_gneFoYI
@kaz2607
3 жыл бұрын
Can I do this without using a fridge? There is always food in my fridge and it can cause some kind of flavor contamination to the meat.
@WildBushGrit
3 жыл бұрын
It could work without a fridge, but there are some parameters you'll have to adjust, humidity level, the time of drying, and depending on where you are on the planet, it's something you'll have to try out, and worry also about insects. Look into dry sausages or prosciutto for example. Sunny and windy, by the sea is actually really good for drying fishes.
@kaz2607
3 жыл бұрын
@@WildBushGrit I guess I'll have to investigate then, thanks for answering!
@spritfaithendtimes
Жыл бұрын
What if no fridge to use
@WildBushGrit
Жыл бұрын
Use very thin cut, in a well ventilated area, protected from insects. It will dry in a few days, not weeks.
@carlithiachandler3808
Жыл бұрын
how long does it last with no refrigeration?
@WildBushGrit
10 ай бұрын
Once fully cured and dry, I believe it can last years if kept dry
@garethg7515
2 жыл бұрын
Really try making biltong much better tasting with out all your hassle
@WildBushGrit
2 жыл бұрын
it's on my list, but it doesn't seems like less hassle :)
@grnttylr480
3 жыл бұрын
Why brown sugar? Could white sugar work? Just curious.
@WildBushGrit
3 жыл бұрын
Yes it would work.
@hiccuphaddock8693
3 жыл бұрын
Can I do this with lamb
@WildBushGrit
3 жыл бұрын
Yes you can!
@hiccuphaddock8693
3 жыл бұрын
Great!!! Definitely going to try it
@ZzigZaG00NIN
4 ай бұрын
Cool
@haleypowell2650
2 жыл бұрын
will this still work if you don't use the fridge? should you scrape off the bacteria if there is any before you eat it?...you mentioned it is good bacteria.
@WildBushGrit
2 жыл бұрын
It should work even without a fridge, but make sure it is well protected from flies & bugs, and try to dry as fast as possible. Use the sun, wind, or even a dehydrator. Look into dry sausage. But I will not recommend a no fridge if you live in a tropical country. The white fluffy bacteria I'm talking about are usually found on charcuterie and are completely harmless.
@haleypowell2650
2 жыл бұрын
@@WildBushGrit thank you so much this was really helpful
@rkow8508
3 жыл бұрын
Dam that looks good. How long does it keep. New subscriber.
@WildBushGrit
3 жыл бұрын
Thank you and Welcome aboard! A couple of months for me. But based on your location, thickness, and so and so it could vary a lot. Your nose will tell you. After 6months mine turn black. Still edible, but hard like a stone.
@wendellruelo9977
2 жыл бұрын
looks delicious 😋
@WildBushGrit
2 жыл бұрын
It is!
@grantgaudreau8678
2 жыл бұрын
what are the measurements for the spice
@WildBushGrit
2 жыл бұрын
Hey Grant, do it by feel with the spices you love, its really not that important it will work well without the spices. Cheers!
@donatasalisauskas7731
Жыл бұрын
Can I use dehydrator to speed up process?
@WildBushGrit
Жыл бұрын
I'm afraid the dehydrator will seal the outer layer too quickly, and prevent the internal moisture to escape. If speed is a constraint, you should look into jerky or pemmican, I have video on both.
@draconianter
2 жыл бұрын
U did so well but for me in my mind fell like preparation of mummy preservation 😅sorry with my mind
@WildBushGrit
2 жыл бұрын
😂 Well know that, now I know what mummys taste like... 😂
@kimkimgreen8971
2 жыл бұрын
So do we have to put it in the refrigerator
@WildBushGrit
2 жыл бұрын
It's slows the curing time, otherwise the outer shell will dry too quickly and prevent moisture lost. And you can run into ruined meat. Once fully cured, you can keep it a few months at room temperature. Don't go past 5-6.
@mytinyketolife6797
2 жыл бұрын
How long will this last if you don’t eat it all in one sitting? Does it go bad
@WildBushGrit
2 жыл бұрын
I kept mine for almost 6 months. It keeps on drying and at some point, is indistinguishable from stone. :) This is my cut off :)
@conorclohessy6809
8 ай бұрын
First time seeing your video it's old but please look up south African billiong I'm sure you'll be supised it's our national snack
@WildBushGrit
8 ай бұрын
Yes I got many comment about biltong, :) I promised to try it, but never got the time to actually do it. Next Moose, it'll be Biltong :) Pinky Promise!
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