Processing a Moose in Alaska | Canned Chili, Ground Sausage & More for Winter
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- เผยแพร่เมื่อ 9 ต.ค. 2021
- Grateful and pleasantly surprised by this Alaskan Moose shoulder and hindquarter we get to work processing the meat for the upcoming winter. From roasts to bone broth and grinding our own sausage and burger meat we make the most of this delicious wild game. We finish off the celebration with an Alaskan sized batch of homemade chili to stock our shelves.
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In this video we forgot to mention how long we pressure canned our Alaskan moose chili ~ Quarts @ 11 lbs for 90 minutes.
Who else loves chili? What is your favorite secret ingredient??? 🍅🥕🧅🌶️
Thanks for watching!😄
- Eric & Arielle
We use brown sugar. But your chili has to smell and taste great! It's been a long time since we moose. We really enjoy watching your videos. Was wondering did you meet at culinary school, because you both seem to great cooking skills, watching your food preparation is like watching two chefs. Enjoy your chili!
We had just a quick sprinkle of cinnamon to our simmering chili…and it’s chili with beans. I really enjoy your videos.
I don't have a secret ingredient, but throwing in cowboy candy, I got a bit giddy! Great idea! What a comfort it will be to have some instant comfort food on busy days.
I know this will sound weird but a dab of butter on top. Gives it a real richness. I loved all the ingredients you added to yours
Maple syrup. No one can figure out what I use until I tell them. I, of course, cut back on the brown sugar my original recipe called for.
I've never seen any of these videos, but I needed to look up this channel and say a big thank you. My grandfather watches TH-cam on his TV and doesn't/can't press a lot of buttons, so he'll sit and watch hours of content, and he always tells me about y'alls videos. Thank you for helping him enjoy life.
That is awesome to hear :)
❤️
I'm a grand too and I watch them all the time, I love their channel ❤️👍
You guys are awesome
me too i am 81 yrs old and enjoy watching this very much all time day and night
I would like to see an interview with Bandit, discussing next years plans for the reservoir project.
😂🤣 yes!!
And don't forget one with Beau also.... for his insights/tips on his daily trials in "middle management/supervisory" positions..... LMAO! ;-)
Bandit is planning on bringing in a family of beavers to add trapping to the channel. He is a busy beaver himself expanding his lake project
Great comment!! He’s going to dig up some gold some day!!
I kind of find it weird that people are a bit surprised about how you two work together rather than segregate your roles. I love it, to me it feels super natural and ideal. I love the fact that your both so genuine and don't even feel the need to 'go there' because absolutely no explanation needed... just a good relationship here with no doubt many ups and downs.
I agree! It's that gestalt thing at work! :-)
This video showed many aspects of your life. Getting that moose provided you a terrific source of food…you turned it into bone broth, ground meats, roasts, sausage, and that Chili! You were sooo productive and worked sooo well as a team. Love a man that cooks. I have a husband like that. Bless you two!,,
Pro-chef tips:
1.If you toss your spices into your rough ground meat then pass everything through the smaller die, you will get a much more even mix of your spices in the sausage with a better texture because you won’t run the risk of “smearing” the fat.
2. Before you roast your bones for broth, rub them down with tomato paste. It will increase the umami flavor you were trying to describe in your roasted broth.
Gwynne speaks truth! Umami...that's the magic word, for sure.
Hey thanks for your 2 tips. ..... tomato paste, and regarding spices...mix with meat chunks than run through course plate twice, and fine plate once....makes for though mix and excellent texture.
these are both great tips... I would add tomato paste to the bones half way through the roasting process
And yellow tomatoes are great for a lot of reasons, but also have less acidic qualities. So if you need acidity from something, yellow tomatoes are lacking.
Facts! That’s so true
In Argentina, we call the marrow : "caracú" (local Indians term) and is one of the most valuable parts of the cow!!! Italians call it "ossobucco" and bring these habit with them when they emigrated to Argentina during first world. We eat it with just salt over a toast (just simple as mediterranean food is...) Is very greasy but at the same time is lightly at palate.
You guys are real survivalists those who are able to live off the land are alot better off than those of us who dont. I salute you
How anyone can find something objectionable about your videos is beyond me. You two are the hardest working couple I have ever seen. You are to be applauded for your pioneering spirit and energy. I wonder how much of your time you spend getting, buying, hunting, gathering, gardening for your subsistence. Seems to me it has to be close to 50%. Thanks for all the time you put in on these videos. God Bless.
So happy to hear that you guys were fortunate enough to get a moose knowing how much usage you get in a year from it
While processing the moose, Eric mentioned his ancestry is partially Indigenous American. After many years in Alaska, I was surprised to hear this for the first time.
Bone marrow tip: when raw, take your bone tubes and split them in half long ways before you roast them (coping saw works well). Then you lay them out (marrow side up) and season with salt and pepper. They end up much more flavorful and less slimy to me.
Other tip: with things that have a round bottom, you can roast them on a bed of salt for stability. My grandmother would use the salt that had meat juices on it for stews and soups, and everything else went back into the salt supplies, so very little waste.
My Grandmother and Mom always did ham bones for the soups that way.
Great suggestions here and another great way to make marrow seem less gelatinous, which I hope we can all agree, is a term much more appetizing than "slimy" :P
Is to mix it with chopped up ingredients. Mushrooms, bacon etc roasted on top of the marrow and then mixed into the marrow once it's done cooking! I'm sure some chopped morel and marrow mix would be amazing on some toast or crackers.
Your Grandma sounds sounds awesome.
Have you ever cook a chicken on a salt row? You don’t need nothing else than 1 inch of cooking salt (gross) and place the chicken over the salt and to the medium oven for 40 min to an hour depending the size. It’s amazing how they chicken only take the exact amount of salt to be seasoned and all the grease of the chicken goes to the bed of salt.
It does taste better if they’re split.
I LOVE Eric’s reactions to good food. Lol he gets so excited and expressive. Thanks for sharing this amazing life of yours! God bless!!
Now this is the best part of your channel, is when you start preparing meals, or meats and vegetables 🍅 🌽 🌶 and other stuff for winter. I loved this video. I watched it 3 times. Can’t wait for more winter preparation video’s. Omgggggg I want some.
I so enjoy your longer videos. You both have such a wealth of knowledge to share. I think you are teaching so many how to preserve food. THANKS GOD BLESS From West Central IN Farmland 🇺🇸✝️👍🚜
New Castle, IN here! Hello Farmland!
I agree! The longer videos make me happy!
I've been attempting to sum this up; I am so grateful that you share your lives with all of us. Basically, I just love you two! thank you for your generosity of letting us be part of Simple Living in Alaska!
I love how you two find joy/excitement in your everyday life and projects. It's one of the reasons I love watching your channel ❤
i love how appreciative you two are of the food you grow, process, and consume. such a beautiful way to live but its so much hard work too!
Whoa Bandit is getting so multi talented! I see he is now working on his ice skating!
THAT is a huge amount of meat😲
Yours is one of the few channels that I like that are long. Heck do a 2 hour one. All good! ;)
Me too.Glass of vino and chill watching these two. It de- stresses me after a hard day at the “ office”!
I know I can watch their videos all day long. I have them playing on my tv while I cook and clean and also just while I relax. I love their videos they are always so informative and I love all their content! It’s such an amazing channel and community that they have grown here and I adore it!
I am so amazed at how much you folks get done in your home! I am really impressed how you both work together. In all that you do you are a team, as it should be.
Completely agree! I do tasks around my house while I listen, than come back later and watch.
Salute to all the Vegans in this club. Stay strong!
Roasting your veggies for veggie broth makes a whole better flavor also. Great for soups.
As usual, it's always a joy to come with you with your adventures and chores.
Thank you so much for sharing, it always a time of schooling.
Yummy As a Child Mum cooked Roast Lamb, Roast Beef, Ox Tail Stew, My big sister (Now in the arm's of the Angel's passed in 74 from leaukimia) and I would each get a bone on the side, omg the bone marrow Is Delicious, even from beef, ox tail, yummy..Ariel and Eric your two beautiful dogs would love the Bone Marrow.. Eric your Mum was Native American Indians/people, Wow I Adore The Native American Indians/people, The way they Treated Earth, Animal's, Hunting not for sport, but to Survive, their Traditions, And Respect for All Living Things. This was an Amazing Video, Adore you Both. Hug's from Australia..
I love how you two are constantly estimating the weights of things you hold. It's like a game for you two maybe haha
My adoption papers are on the way to you. I am well behaved, quiet and appreciate good food .😀Thank you for another lovely video. Blessings from North Bay Ontario.
Me first.
first exact thoughts that came to my mind lol.
I thought my adoption papers are already in so I will be the only one adopted by this lovely couple❤️👌
@@Mbusowabalondo Nah...they and you getting me too. LOL
Good deal on getting the Moose.
My Dad was a butcher at one time and he showed me how, so years later I married a dairy farmer and I would butcher the beef, pigs, chickens, deer, wild turkeys and fish. Used to smoke the version roast, fish and wild turkey yum. Love your channel, it's informative, & relaxing.
Blessings to you both.
First two days of 2022 and I am busy pausing, rewinding and re-watching your vids time after time. The past two years have been awful for us, nursing my sick wife and trying to keep us both safe and well. My mojo had gone walkabout somewhere in Alaska I think. However, it came knocking on the door and wants to be let in. Thanks guys, from my small soon to be productive homestead here in North Western France.
"But the colors!" Haha! Love your guys' genuine conversations.
In addition to loving your videos, I also enjoy reading the comments your viewers leave. I can count the number of channels like that on one hand.
Not sure if you already do it, but if you put ice cubes in your grinder at the end it pushes all the meat out and then the ice just melts.
Great idea, thanks!!!
You can also use chunks of old bread
@@pizzamondo my dad always used bread too.
@@carolynmills513 I learned that from my mom. I had to turn the crank with both hands sixty years ago. Good times! Cheers from Patagonia, Argentina
I always just run a couple handfulls of ground meat back through to push out whats left inside the grinder.
It is so GOOD to have a delicious meal ready to just heat up that you both worked on and put up. Glad you were able to receive that 1/2 moose. See you on your next one.
I've eaten bone marrow before, it's good for you, keeps you warm in the winter. We also made bone broth and tallow. We butchered beef, pigs, chicken and all the deer I could shoot, mostly legal. We planted 3 big gardens and had a huge orchard with 4 different types iif apples, pears, cherry, peach, pecans and a big strawberry and blueberry patch and my grandma canned it all. I was truly a blessed kid to have such great grandparents.
I love that you make the most of everything you get. No waste & appreciation are things many of us could do better with. I’m learning so much from you.
The chickens were also happy that day. They were part of the project.
Waste is a sin
FOR REAL!!!
I can’t think of someone who has inspired me more than the two of you!
Last year I planted my first garden - this year, planted a garden twice the size, AND made pickles! (And already planted garlic for next year)
Now that might not seem like a lot to you, but to this urban chickie it’s waaaay out of her comfort zone. I even bought a pressure canner (but still terrified to use it) to make soups , stews, and sauces!
Thank you, hope someday I can meet you and thank you in person!
Please keep being you!
I also bought a pressure canner and starting using it this year, I was a little nervous the first time but dont worry if you follow the instructions it's a breeze! 😊
Πολλαπλοί νι ήθη θ
I think you are speaking for many of urban chickies following this channel 😊. I recently bought a pressure canner and still hesitating to use it as well…I m now reading books on pressure canning…
Food prepared with a lot of love!
That all looked so awesome! I’ve never tried moose but it’ll happen someday… Just a tip for ya when using tomato paste. Open both ends of the can and use the bottom round to push the paste through. Saves on can scraping😉 That chili looks insanely delish, what I wouldn’t give to at least have smellavision! Thanks for taking us along,
👍🏼👍🏼 from this guy!
Those lucky dogs getting a mega feast! You two are very inspiring on living off the land. ❤️
Wonderful to see that you’re ready for the winter. Well done.
Lovely sentiment, but your really never ‘ready’ for winter in Alaska. It continues all year long.
@@greeneyes2256 Good Sledding season & and Bad Sledding season!
Bone marrow is the most nutricios stuff from an animal. I've never had moose in my life but here in Argentina we eat a lot of cow bone marrow in winter when we cook a dish called 'puchero'. The bone marrow comes from the beef shank (I think you call it that there) and other parts from the cow legs. You put it on the bread with a little parmesan cheese sprinked over it! It's delicious!
They are so lucky to have each other. ..and to have similar interests
What a blessing you did get some moose this year. I always make sure I have a snack or meal close by when watching your videos because most of them involve you cooking an awesome meal
Happy to see you got some moose meat. We enjoy your lifestyle and videos. Thank you for sharing!
As a side note, I've noticed your beautiful jars of spices and such above your drain boards. Wouldn't it be a good idea to install something to keep them there in the event of an earthquake? I'd hate to see all that effort and hard work end up on the floor! Keep up the great job and keep sharing!
I ate a pb&j before watching for the exact same reason 😆
Wow you guys should eat very well this winter for sure. Y’all work hard for everything you get. Love y’all!
All of that dried bark from the Mouse makes an excellent intense mouse broth when reduced. After its been throughly dried first. After straining off the broth, the rest is the dog food. But I know you love the irresistible ones. So do I.
But serriously it's the same process of making an intense beef broth. But only with a dry aged bark, and it's even better.
You kids are living a dream
Your podcasts should be a tv show!.. Better than any Alaska show that is ont tv now
You really did such a great job of putting up so many things with this moose. Plenty of food for the winter.
Nothing goes to waste, very inspiring. You truly are blessed to have this resource on your doorstep.
I absolutely love this video. So cool that your state allows you to harvest so much meat off of the land. In Kansas, we can harvest deer, if we pay for a permit and go out and either shoot or use a bow to get them. But you guys have so many opportunities to get free meat from the land, so cool. So happy that you got this moose .
8:20 that juicy native knowledge is the best knowledge :) our ancestors lived these lives in the wilderness in super rough conditions and with no modern aids. the ingenuity and drive the people of the past had was second to none. People these days dont know how good they got it. When you can appreciate how it was in the old times, doesnt it just make you want to go back simpler times. scrap the tech its leading us to transhumanism
O my! Love it. Chili, sausage, bone marrow. This show is so wonderful! The veggies hanging in the background are such a lovely color and makes it so cozy looking.
Wonderful to hear someone actually say that they are grateful for their gifts from nature. You also give new meaning to the term self sufficient. A great video of valuable life lessons . Bravo !
Amen
AWOMEN!
@@mikeadams2339 🤣 Good one
36:44 Thank you for rinsing that can!
When I was very young (in the 50's) we lived in Angola. My mother used to hand grind African buffalo and mix in garlic. She would can chunks of it and we ate the ground meat as burgers.
Having an abundance of food and firewood makes my heart happy, I feel I can settle into winter once my pantry and firewood store is sorted and full!
YES meat and wood to cook,simmer,broil,grill,smoke,dry with!
Alaska just knows how to do it right! Awesome they get families to take moose no matter how it is killed.
Wish other states followed their lead. We see deer hIt by cars all the time here. To bad they don't have a program like yours for deer meat for people who want it.
Eric, I'm with you I love chunks of tomato in my chili. When I make my sauce I always leave big chunks.
Great video!
Most states do that with poached meat but road kill is still wasted because of time it takes to get the animals off the road. Most are hit by big trucks at night around here and they don't even stop
Alaska has a perfect mild temperature for roadkill collection. Most states the temperatures are too warm for roadkills to be collected safely to be consumed as food.
Alaska is a fridge that’s why the meat doesn’t spoil. In most of America the meat begins to sour after a few hours, that’s just the temperature doing its thing
We're in Ontario , Canada and we do a lot what you do minus the moose and salmon. But we can meat, cure bacon, ham, make sausages, etc. I dehydrate a lot as well. Nice to watch you processing the harvest. We grow veg for the entire year for our use.
I love that way to live,no towns arround..Just the wilderness and thats it,u two ur awesome guys rly love to watch your vids !
A full freezer and pantry is a winter’s blessing. I think it’s wonderful that you take time to appreciate all that nature has bestowed on you.
You two have cultivated one of the most positive communities on TH-cam! I love reading the comments and taking notes while watching your videos!
Love from our tiny house in Nova Scotia 🇨🇦🤗
I agree, I love them ❤️
Hi I have a lot of ancestorial heritage from Nova Scotia ❤️👍
Great moose meat, broth, grinding, and chili video. Try N. Carolina sweet cornbread : reg batch of cornbread, leave out a little water or milk and add 1/2 cup of Maple syrup. Preheat cast iron skillet with 1/2" oil in oven, when hot, POUR in slightly runny cornbread mix (consistency of pancake batter) - the oil should come up over the top. Cook as normal, cornbread will fall out of the skillet and have a wonderful crispy outside, and a sweet flakey inside. Because of the oil, really no butter is needed. Try it sometime. : )
Chunky Chili like this is the absolute best. Canning is also great for late winter meals.
I'm from Kenya(equatorial climate) and i'm hooked on these videos! Who knew canning and winter prep could be this interesting yet soothing? Great content!
Hi my fellow Kenyan. I enjoy this channel too
Same here, mambo.
poa sana...great knowing y'all are here
That heart looked amazing. When I was young my mom would trim the heart and stuff it like a turkey with mashed potatoes and onion gravy so good.
My Mom would use reg stuffing in a sheep’s heart and bake it.Aroma, taste, texture and a lot of love makes great memories!!
Interesting, we always had it sliced like a bell pepper, then mom would pat it in flour and fry it for breakfast the morning after we butchered our goats, sheep.or the occasional steer.
What a wonderful gift to have been given the Moose! A Blessing~~
Your videos are my go to place for eace and serenity. My therapy. So, please keep them coming, even more often if possible and include more of your fabulous cooking. Your food is awesome. You might like meatloaf once in a while using whatever ground meat you have. I add an egg to a pound of meat, a few tablespoons of ketchup, salt pepper, a little garlic, onion, seasong salt, bread crumbs or similar and maybe a dash of wortershire. Just substitute however you like. What's great about meatloaf is the next day or so, you can slice it and brown it in a cast iron skillet and it is twice as good. I bake my meatloaf til basically done and cover the top with a mixture of ketchup (i use sugar free and swerve brown or brown sugar, little mustard, little nutmeg, dash of clove and ginger. Then bake a little longer until sauce is thickened.
In the Victorian & Edwardian periods bone marrow was often served as a separate course. Very small spoons known as marrow spoons were used to dig the marrow out from the inside if the bones. Might I suggest something like a iced tea spoon (that's what my Grandma used). Haven't had marrow for many years. Some salt & pepper on the marrow is good & sometimes she would add a bit of chopped raw onion.
A “buttah”knife works equally well too. When I was a kid my mother would cook beef or pork bones all day(she was from the Depression era.) Anyway she always gave me the bone and a butter knife was perfect for my little hands to fish out the marrow. Others have already said it but I Iove your channel.
I love to watch you guys talk smell and examine your foods. You guys truly make food exciting!! You both are so cute 😊
My daughter said she knew her husband was the one when he made her smell his food because it was so good. That and he ate ALL the chicken off the bones, we’ve been chicken bone pickers for generations 🤫
Y'all are freakin Amazing. Thankyou both for teaching me about pressure canning and making the BEST Chilli ever. I can't wait to buy a pressure canner, and vacuum sealer. Also can't wait to try Moose. Bison burgers are pretty good. These are skills that will help keep us alive. Yah bless you both, and everyone reading this. Stay safe , well and blessed From Stevo in Orlando Florida.
These are one of my favorite kinds of episodes. Love watching the experts tackle a moose and sort out the pieces for later
You are a very lucky man for her to go on this adventure with you speaks volumes. Never forget how lucky you are and take her for granted because you never know what you have till it's gone and belive me you don't want to know how that feels.
I’ve made loose meat chorizo for years. Try adding lime juice with zest instead of vinegar. It takes it to a whole new level. Love your videos I’ve followed you since the beginning!
You two are really awesome together and make a great team. Thank you for sharing what you do.
My new absolute favorite videos. Most people in these types of videos blabber non stop, never coming up for air. Constant "you guys" this and "you guys" that. They do not realize just how effective is silence. And there is so much excruciating explanation of what they are about to do. Just do it, we'll follow along.
The amount of canning you do is incredible and those Valdez salmon! I eat salmon every day but have never had one that was freshly caught.
You both have a natural banter that is very appealing. No needless explanation of what you are about to do. You just do it. Gold, I tell ya, just gold. 👏
I love how enthusiastic you both are about everything, I can honestly feel how much you enjoy your life and being self sufficient 😃
congrats on your incredible bounty this year! I've been canning some "meals in a jar" this year - and our top two faves so far are Bourbon Chicken and Beef Bourguignon which would be just as great as Moose Bourguignon!
I made the bourbon chicken this year and I agree it is delicious. Where did you get your recipe for beef bourguignon?
We got some wild boar from a neighbour last year that my man made as bourguignon, it was delicious. Actually I think any strongly flavoured meat goes well for this preparation, plus it's really sanitary 'cause it cooks forever ( pregnant me talking 🤣).
@@vickihill4777 it's from the Canning Diva online... aka Beef Burgundy... I changed things up a bit and in addition to the wine it calls for added a couple quarts of beef broth and tomato paste...
So wonderful to see your neighbors sharing with you! Such a blessing!!
It is so great to see the two of you work together, I can tell you are one happy couple and enjoy what your doing. That is what life is about being happy and enjoying what you do. Thank you for sharing your videos. Hugs two you both and my mouth waters wishing I could sample some of your cooking. I lived in Alaska for a while miss having fresh salmon.
Watching y’all cook & sample your Chili Beans- and talk about how “it warms you up,” because, “It’s so cold out here!” Made me laugh so hard- and out loud- because it was over 80 degrees, where I live….. On the coast of South Carolina! 🤷🏼♀️🤷🏼♀️🤷🏼♀️😂😂😂 That being said….. I always look forward to getting a notification that y’all have a new video uploaded! As soon as I see it, I go directly to TH-cam, to watch it! Thanks for showing us, parts of y’all’s lives! Until next time….. Hope y’all have the most wonderful week, possible! 💗💗💗👏🏼👏🏼👏🏼💗💗💗
Thanks for letting Pepper make an appearance. I sure hope that cute little kitty 😺 got a few moose treats!
This is the life simple living at its best. No bosses no bull shit just life 😌
So appreciate Your Sharing this Life. The colors in that chili were so Vivid. I had to pause twice and serve myself some black beans and bacon. Enjoy Each Moment. Thank You Both.
That chili was a work of art! And the definition of “layers of flavour”…like about 20 lol.
Yay! Good for y'all on the moose meat.
Your winter rations will be a wonderful variety of homemade goodness. Your bellies will be doing the happy dance! 😊
Great job!
Seeing the snow on the ground in the background shows you really got covered area built in time
this old boy loves you two ! & enjoy hug
I love preparing my own convenience items to feed my family. So happy you were able to process your moose, and then use up the old moose meat and process that into convenience chili to eat at the cabin, on fishing trips, or just on a day trip on the snow machines. You need good quality food to sustain you when you are cold most of the time.
I totally agree with you about having convenience foods... This time of year it's great knowing that I can work out in the garden cleaning things up and then come in and have soup or chili that I've put up earlier in the year. Bravo to you - eating great fresh during the season and having those fast meals in the late fall and winter. Love your journey!
I enjoy watching you, guys! I hope, more younger people can see you, your relationship, your lifestyle, and learn from you how to love life and to appreciate everything we have!
Found your channel the other day and I’m addicted. I love watching how you live sustainable lives. As soon as I can buy land I want to work towards sustainable self sufficient lifestyle
Love watching you can all your different foods. The only thing missing is being younger with a garden and able to can some of your recipes. I have to admit I have never seen two people enjoy the smell of food like you do. It is fun to watch. Eric always seems like it is the first time he has ever smelled good food. I can't express the joy that your videos bring me. I feel like you are part of my family. Thank you again. God Bless. Joan
Was just thinking what a great addition to your canned food that chili will be and then you said it. After a cold trip on the snowmobiles, ice fishing, and tired when you get home, a hot delicious meal in a few minutes.
Congratulations on the Moose meat. Rounds out the other protein that you have processed for the upcoming winter. Do you wonder if some hunter, maybe without a license or tags, is watching going "look...thats the one I shot in her front leg!" 😁
Reading through comments and people find it funny how you reply when "best ive ever had":) I am with ya, love trying new food and recipes and always so grateful and is the best, i get it and love how much you both do as well ❤
I love convenience foods too but not from a drive thru. I have on hand chili, veg beef soup, chicken soup base, chicken gumbo soup, bacon bean soup, white bean chicken chili, and chicken broth. All canned by me. I'm 72 yrs old and live alone. I also dehydrate a huge variety of veg, which when added to soup I'm going to can, keeps its texture better than fresh. It's a better way to store large batches than the freezer too. Congrats on your continued success. I so enjoy your team work and the devotion of your fur kids!
Edit: making a big pot of veg beef soup today. Started with chicken bones leftover from previous meals collected in the freezer. Today I'm adding beef chunks leftover from trimming, dried celery, onions, carrots, mushrooms and a guart of my canned tomatoes from last
season with garlic s&p a bay leaf and a bundle of parsley stems I saved in the freezer. Imagine the cost savings and compare quality to anything you could buy. No contest!
Yum..I miss hunting. I'm 70 and just can't do it anymore but that meat is so good .
I would say you two are set for the winter. Love how you guys work together to get all the food processed and canned up.
When I look at you guys working so hard all day every day just to prepared your food ! I kind of feel grateful to the stores and companies who bring thing to us to use with out working in the field to have the vegetables and fruit 🤷🏼♀️
So nice to see another couple out there knows chickens are not vegans
I'm glued to your videos...love them.They go so quick,could watch them for hours🥰🥰🥰
What a fantastic sounding chili recipe! All of the ingredients sound like they will meld perfectly. A great video with a good view of assorted tasks showing how much crunch time affects your schedule for winter prep. Really nice
Amen Gloria Lange, Amen!
Great job you two I watched every minute of it. I like how it turns into using every bit of the moose, many kinds of burger meat, 90lbs. worth, baked bone broth, all the meat that got vacuum sealed, and then to top it off you two spun it into a huge chili factory for canning and had dinner with it, I'm literally craving chili now. I got the pleasure to eat a good size silver salmon from the cascade river from skagit county wa. it was great, but now I want moose chili ! You two are awesome. Todd