Relocating the Smoke House | Wood Stove | Food Preservation | Pioneer Life | Self Reliance
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- เผยแพร่เมื่อ 27 ต.ค. 2021
- Smoke houses were used for smoking brain tanned hides, and meat and fish for preservation for winter consumption. The smoke house was already built, but Peter moves it to the 1700's settler's homestead. He discusses the history and evolution of the cast iron stove, including Benjamin Franklin's design. He also discusses Benjamin Thompson, better known as Count Rumford , who studied thermodynamics and used his knowledge to develop the Rumford fireplace, thereby greatly increasing the efficiency of open hearth fireplaces. After relocating the smoke house, Peter gives a tutorial on how to fasten the sash that was commonly used by the settlers. He then begins burning out a stump to use as a mortar for grinding food. He discusses the recipe for making traditional pemmican and other numerous methods for preserving food, including smoking, fermenting, dry salting and salt brining.
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Featuring - Peter Kelly
Cinematography - Catherine Wolfe
Producer & Editor - Shane Kelly
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MUSIC
The amazing music in this episode is graciously provided by our friends - Richard Fortier and Al MacDonald
#bushcraft #18thcenturypioneer #logcabinbuild #selfreliance #outhousebuild #northamericanhistory #longhunter #1700spioneerlife #fallharvest
#Warof1812 #Rootcellar #foodpreservation #pioneerlife
Quickly becoming one of my favorite channels
We are flattered by your comment Chris.
You take us to a place we all dream of experiencing. Great content.
Thanks Johnny, glad you’re enjoying.
Missed the notification for this episode. Ytube been doing that alot lately. No worries I watch everything you post! Another great video, thanks for sharing Peter. Have a blessed week and good luck hunting
Thanks Michael, we got two 8 pointers … one on Monday and one on Tuesday.
@@TheWoodlandEscape glad to hear. We got a one buck rule here so I've been letting a few younger bucks walk. Thanks Peter.
Thanks Peter, I'm a new subscriber - just catching up.
I'm in Australia and in my early '60s, but much of your infrastructure is what I grew up in and with, in rural Australia.
We had a smoke house for kangaroo, emu and rabbit; and the occasional 'killer' or stray bovine found on our property. And an 8' deep root cellar (it's hot in Bethungra) for turnip, pumpkin, leek, carrot, potato and parsnip. We young'uns thought that we were being punished for scrubbing veggies before going to the root cellar; but they lasted a good 12 months after a good scrub - the roots were inspected by my grandfather and we got a 'clip over the ear' if they weren't clean enough.
Later we grew tomatoes and had some access to bleach. A well-cleaned tomato, with no skin splits or worms, gently cleaned with well-diluted chlorine, will last 18 months in a root cellar.
Wild Samba deer were endemic (like rabbits) and we hung them under a gazebo as there were no flies in those days, thousands would argue - but no fly blown meat.
When grandad bought an improved smoker stove, the old one was put to use in a bath house, down near the long drop (out house). The long drop was shuffled every 18 months.
Thanks again.
Thanks so much for sharing your story. It sounds like an idyllic childhood and quite similar to mine. I find the difference in the flora and fauna of two countries absolutely fascinating … trying to wrap my head around smoked kangaroo! Thanks also for the tip on tomatoes, I’ll have to give it a try next growing season.
From Aotearoa NZ, the man attracts respect.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
Thank you for your videos👍👍👍
What a pleasant surprise to to find this episode early on a Friday morning. Usually I check the whole of Sunday till late at night for my weekly dose of Woodland Escape. What a great video 👍🌲🌲 Thank you once again
So I found this channel about 2 months ago and went back and started watching from the beginning. I've since binge watched up until present and then got my wife interested and we went back and happily started watching over again :) As a child I was a terrible history student and found no use for it in my life....until now. I'm absorbing your every lesson like a sponge. Peter if I could've just had you as a history teacher in my younger life I would've been so much more the better. Thank you for all you do and may the good lord keep you safe and food plentiful on your table......
Thank you so much for your words of encouragement!
Great educational video bud! Thank you, much appreciated. Live free!
Thanks Clayton.
What a perfect birthday present 2 videos in one week . I turned 60 today and this was the perfect present . Thank you .
Now if that is a fine compliment Harper and I might add, happy birthday.
Happy birthday and i hope you have many many more .Best wishes from Ireland 🇮🇪
Love it guys. It never gets old. Such an amazing journey and so much more to come. I’m tickled pink.
“ I’m tickled pick” was one on mom’s favorite sayings! We’re glad your enjoying our endevour.
I would like to thank Teresa and yourself for another fine video. Thank you.
Looks very calm beautiful atmosphere sir!
Beautiful cinematography on this one. What a wonder! Love the explanations and demonstrations, as always. Kudos to all for another fine escape to the woodland. Blessings
I’ll pass on your compliment to Cathy, thank you.
Another great and interesting video 👍👍👍🇵🇭
I love this channel. It teaches "real" history. Thanks so much, Peter!
Glad you’re enjoying.
Rebuild old homestead for fun and getaway Love your stuff😊
Thank you, sir!
Hi Peter. Thank you again, for yet another tutorial. Your knowledge is amazing. Down here in Nz,we call that cold smoking. Even though it's not really a cold smoke. , it's use is for curing and preservation. I have a hot smoker which I just use for cooking fish by smoke. Keeps me out of mischief. Take care. Atb from down here in Nz.
I must say, smoked fish is pretty hard to beat. I would love to go trekking in your beautiful country someday.
@@TheWoodlandEscape and one day it will happen. Think positive. I have access to a few artisan beers and ciders for you to taste. Atb
I wondered how they did the smokehouses. I heard my grandparents talk about having a smokehouse when they were young. in Arkansas. Grandma said my uncle tried to smoke some meat again but the meat spoiled. Grandma thought the atmosphere and weather had changed since they had a smokehouse (This was probably 20 years ago that my great uncle tried. A morter and pestle! I was guessing what you were making, but missed it! So cool, a morter.
Properly done, meat can be smoked anytime of the year in any weather . The pestle will be coming in the next episode.
I enjoyed my lunch hour with you today. Another great episode. Thank you for sharing with us.
I so look forward to seeing you pop up in my feed. Another excellent video Peter. Good luck on the hunt and hopefully you can bag a couple of deer for the long, hard winter ahead.
Tris Chanel give me peace, it' s good to see you againe me frena.
Greetings From Uruguay, "Saludos"
I very much enjoy the channel and the great content, thanks
Your interest is appreciated.
Get so into the history lesson and watching you do things that the video is over before you know it !!!! Very educational and thank you for sharing . Nothing like salt cured country ham and biscuits for breakfast !!!takes me back to the my great Grandparents born in 1880's on the farm when I was small .
I smile watching your videos. So beautiful and peaceful. A time I so perfectly fit in. Thank you for showing me ideas to create my own peaceful, productive farm.
Thanks Kathy and good luck with your plans.
Once the mortar and pestle are finished, I'd be interested in making pemmican as well as parched corn.
As always appreciate your efforts and dedication. Very few have "enjoyed" the experience of pemican in this modern world. But it will keep you alive! Thanks again, keep your powder dry!!
Watch your top knot Ashley.
brilliant set up
That is a very unique smoke house, the Sunrise was perfect! Me Grand would have burnt me tail for using a knife blade in or near a fire! My best to you and yours.....ATB
Hi from Syracuse NY USA brother and thank you for sharing your thoughts and adventures and everyone else
I have made 2-3 little bowls with coal burning the bowls. They are fun to do! Would like to do more! : )
I love the knowledge you share and how we can carry it forward. Just beautiful!
Thank you Christina, glad you’re enjoying.
I needed that, like you need your cup of coffee. Thank you!
Love the videos, very informative! Your passion for the subjects shows through! Keep up the good work!
I can get a tad passionate about history. Your comments are appreciated Grant.
Great video Sir , I want to , I will soon have an outdoor kitchen because of you and several other Canadians that I follow for inspiration ! I have access to hickory , oak , cherry and more from my woodlot ! The older I get the more I appreciate food that I have a hand in preparing . Love the ending when the smoke follows you ! 👍
Always love learning about history and new things, your channel is amazing. 👍👍💛
Very interesting video regarding how they used to preserve meat. Thanks!
Another fantastic yarn. Love the content, my favourite relaxation channel.
Nothing like a good yarn my grandpa used to say and also would say, “never let the truth get in the way of a good yarn”. Glad you’re enjoying.
A while ago you stopped the mattress and lay on the floor, what I thought of is a wall-mounted bench with a sleeping drawer. on which you can sit at the table and as a bed at night. Follows
Great idea Ola.
I smiled when you remarked about the saltiness of salt pork, or as we commonly refer to it here in the Southern US, fat back. In the past it was commonly eaten as the meat portion of meals in hard economic times. My parents were born during the Great Depression and they both developed a taste for the stuff. You first had to leach off some of the salt by soaking it in water. Then it was sliced and fried like bacon. Mom would make it for breakfast on occasion along with buttermilk biscuits and white gravy. I couldn't stand it because that salty flavor was just too much.
Hard to imagine Greg, how anyone developed a taste for it. Thanks for sharing your story.
Soak it twice. When I was a child, (many many years ago), friends of my parents would bring us an entire Virginia Ham every year when they visited from Virginia. They were huge ! ! The "menfolk" would hacksaw it into manageable pieces. Before cooking- as a roast, we soaked a chunk in a huge pan, changing the water several times. Think they only soaked the breakfast meat once.
"Man's rich with little, Were his judgement true; Nature is frugal and her wants are few; These few wants answered, Bring sincere delights; But fools create themselves New appetites." Young
I'm from Philadelphia 🙂
I own a 1880s potbelly caboose stove that was originally from Maine.
Nice!
Relaxed and Enjoyable! These vids would make a wonderful learning tool for children in school! Only one complaint...focus is off. Thank-you kindly for sharing your time and lifestyle with us...hope you catch your deer. God Bless!
very nice Peter. I have been smoking hides as well lately. But I may have to follow this idea. Take care- shawn
They do turn out very consistent using the smoke house.
Klamath falls Oregon is listening
Peter, thanks again for another great video. I love the history lessons you provide for the viewers to enjoy. Im a backyard beekeeper, so I was wondering if beekeeping was something that was done in the 16th or 17th century. If it did exist, will you be starting that up?
Hope, part a tutorial, would center on the afore mentioned salt and if they harvest their own
We will be talking more on salt in future episodes. Thanks for your interest.
I enjoyed watching the process of smoking. Have you considered offering living history seminars. I look at what you do and imagine attending a class taught by you and Cathy. There is so much knowledge that has faded I'm glad you are letting us learn. Thanks again
We have not Mark but get involved with education of grades 7 & 8 occasionally.
Interesting smokehouse set, Love the little woodstove and you can always set a pot of coffee on it while grinding meats & herbs !! Fur trapping has gone extinct it seems so tanning hides will as well my Father & brother always trapped beaver, muskrat & fox in the early 80s here in MD I always went with them carrying their empty game bags-little did I know what I was volunteering for Lol !! Great informative video Peter, St.Mary's City Historical Park just did an exhibition on Tanning hides & food preservation, Nov 26 they're holding Home & Hearth Cooking demonstrations that weekend I plan on going love walking the grounds seeing the interpreters creating 17th century life here in MD( most are college professors/students) I'll try to take pictures if I remember and post them for you !!
No doubt your description as ( what I was in for ) trap lines are quite a shocker for any age ! I never Really got it till I went on a morning haul with my nephew ! I'm a hunter but much respect to the hard work involved in trapping !
@@mikesr3407 I was young & gullible to say the least, never again Lol
Channel subscription from bungler from Russia.
Your support is appreciated!
remind us to like the videos, sometimes i forget
Like!
Maybe in a future video you could show how you finished out the mortar.
JIM
Coming in the next one Jim.
Thank you for all of the wonderful videos! Every one is fascinating, entertaining and a pleasure. I often see people of the time period that you personify with two knives. I wonder about the different uses of the long, belt knife and smaller corded knife worn around the neck. Have you ever explained their uses?
The natives of the era called Americans Long knives, primarily because they all carried one. It was for general use but, also used as a weapon. The smaller knife carried in a neck sheath was used for cutting patch material at the muzzle of the gun when loading. Also as a backup, to be missing ones knife in that time period was not a good thing.
interesting you mention heat and percentages...one of the oldest central heating systems was the hypocaust copied from the ancient ondol...and during the american civil war was updated again to the crimean ovens ...like the smoke house but different...a fire place was built about 5 feet from the 1860s civil war tents and a 18 inch trench carried a way the smoke the trench was lined with stones and cast iron duct was placed on top the smoke barely pulled through to the chimney which was about 5 feet outside the opposite side of the tent and the ducts essentially made a heat exchanger 30 or so feet long heating the convalescent /hospital tents to 78 degrees farenheit ....so even the wood stoves where cast away as the heat captured in the areas above numbered in the 90th percentiles...The army corps of engineers recently published this off grid article again in 2016 ...The first ondols were built in very cold regions and date back to 7000 bc...the romans copired it then presumably the technology was lost then used only in certain regions ...not lost just not widely known ...here we see the roman hypocaust used on a spanish mountain home from the 1700s and it is still used to this very day...
Great information. Thanks for sharing it!
Down south where I’m at where it’s really humid they would sometimes use a pickling barrel.
Salt brining has been a form of preservation for thousands of years. Personally, I don’t know how you handle humidity, give me a harsh winter any day.
Another wonderful video, personally, I find 20 minutes is not enough....I wish there was more...I also wish I paid more attention when I visited the pioneer villages with my school when I was a young boy. Doon in Cambridge is still closed, hopefully it will be open next summer when things get back to normal. Once again, Thanks for your excellent videos.
Our pleasure Dave, we rally enjoy putting these all together and it is the interest that have expressed that is our motivation to continue,
Any plans for a future trek or hike into the woods?
Loved the winter sled shelter videos.
I do indeed. It is my favourite pass time to do historical trekking. Perhaps I should film another. Thank you for your interest.
Great video. I've been trying to watch the videos in order but when I saw you smoke house I had to jump in and watch. I love you bits of history too. My dad made one similar when I was a lad. Good memories. Do you soak yours in a brine?
Smoked hams must be brined.
That looks like some good old Manitoulin lime stone there.
More like Eastern Ontario
Question about the sash. Perhaps you said, and I missed it. If I did, I apologize. Anyway, not having it on either side makes total sense as the way you explained it, however, why the back, rather than the front? Although, when you were moving close to the fire I could see that as one advantage. I love your videos. You do a great job. Keep up the great work please, and thank you for what you do.
You’ve hit on it Cheryl. It is out of the way and safer at the back. Also, they often carried a knife in the front and might lose it if the knot was at the front.
You do know your settlers set up . I hope you get a lot of Joe with it . You need to make a video on how to make a muzzleloader rifle.
The muzzleloader idea is a good one, nut it usually takes me 100 hours or so, that would be a long video, lol.
Question: Some of my distant ancestors were Iroquois - not sure just which tribe - some were related to Sir William Johnson. I'm getting back into F&I history and would love to get an Iroquois strap for my canteen and my powder horn. Do you have suggestions on where to look for that? I know you have made your own as well. Thanks!
Although not historically right for America, I have been told that Korean kimchi is a way to preserve food just like sauerkraut
Indeed it is John.
👍👌✋
When grandad smoked meat he used green hickory and kept it just smoldering.
That’s he at to do it and lends a fine flavor.
👍🏴
Curious about the use of stovepipe in your chosen time period. Seems anachronistic, but maybe not?
👍
Beautiful and educational. Can you tell me how long your sash measures
It is 114 inches with a 7 inch fringe at each end.
@@TheWoodlandEscape thanks.. I’m a weaver and would like to make one similar
I thought I caught a whiff of wood smoke at the end there but if was my imagination. We haven't lit the fire for about a month down here at the bottom of the planet
I’ve had people tell me that I always smell of wood smoke, can’t understand why?? As your stoves cool down, ours are heating up … enjoy your summer.
We had a salted ham at our camp years ago. It would pucker your lips for sure. It use to hang above my bed. 🤣
Cant wait to see the deer hunt. Is your musket a smooth bore.
I have both Peter, two rifled (54 & 45 calibers) and a 62 caliber smoothbore which is the simplest but, by far my favorite.
@@TheWoodlandEscape what rifle will you hunt with and what range will you be shooting. Also could you go over loading rifle.
I haven’t yet tried pemmican. I really don’t like beef which is atypically what is used. I would like to make it from smoked pork ( sorry folks I love bacon ). Has anyone here done that and been successful? We plan on getting some smaller breed of pig on our homestead in the next couple of years. Nice smokehouse and I was not aware that one could smoke a hide. Do you do this to add color? We have some salted hides in the barn attic one is a deer and the other a goat we put down. ( we did a necropsy and she had a couple of massive lipomas which we suspect were the result of previous owners who fed her stale and moldy baked goods, yes donuts, cakes I kid you not ).
Smoking changes the nature of the fibers in the hide, keeping it soft and flexible, even once it gets wet. And, yes, it also adds colour.
Here I am again with yet another question :)
Who or where would have saches be replaced by belts? I have also seen some paintings and people wearing belts instead? Is that a military thing or am I am misinformed here?
Thanks for reading and answering :)
Great question. Once we get to the mountain man era, say 1820 to 1840, belts have pretty much replaced sashes. So, pure speculation on the earlier time period. 1. It was the fashion of the day. 2. They had readily available material and most knew how to weave. 3. Quality leather as we know it today was really expensive and most likely unavailable on the frontier.
@@TheWoodlandEscape Great answer :D Thank you so much :)
Are you sure the animals can not get into the smoke house?
After years of use most wild a I also wouldn’t come near the ting, due to the smell.
Does your friend use an inkle loom to weave sashes?
She strictly does hand weaving and on wider sashes it is mind boggling to watch. I personally use an inkling loom. We did an episode demonstrating it in use.
@@TheWoodlandEscape I have 3 inkle looms that I made. Haven’t used them in awhile. The tedious part is putting the cordage on. Wheww, thats a pain. Like all hobbies, if I am going to do inkle loom weaving or peg loom weaving, that is where I focus my attention and energy. Lol Can’t seem to be able to spread it around to other interests at the same time.
Watched another of your videos subscribed to your channel then watched this video and de-subscribed am 79 yrs old and was reared on a southern farm and a western ranch my grandmothers farm in the south and my grandfathers ranch in northern new mexico the smoke house and the wood heater were like any i have seen when growing up or the house ,housing the heater way off my friend even your fireplace in your cabin you are way off,but thanks
Can you imagine, a whole afternoon with only the sound of mallet knocking a sharp gouge into a large piece of wood. Yes, all afternoon. Why? I don’t care why.
Don't sweat it too much about historical accuracy. Those power lines sorta blow the mystique.
Well I am not hearing a WHY here whats up with that?
🛶 " HOMIE "
TAKE OUT = take out your gun to 'take out' a deer and then take out the deer from the woods to home..... GOOD LUCK
Too funny. We got two 8 pointers, one Monday and one Tuesday.
Has Pizza been invented yet! That pemmican doesn't sound to tasty!!
I’ve eaten it and your spot on. Perhaps if I had been really hungry it might have been more tolerable.