COLD SMOKING MEAT FOR LONG-TERM PRESERVATION @offgridDAVID

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  • เผยแพร่เมื่อ 26 ม.ค. 2025

ความคิดเห็น • 21

  • @MrMaballa9
    @MrMaballa9 11 หลายเดือนก่อน +7

    Climate has changed time and time again over the last few thousand years. That is why and how the cold smoke process was developed. Don't freak out, our climate has always been in flux.

    • @offgridDAVID
      @offgridDAVID  11 หลายเดือนก่อน

      Thankyou,

    • @frdmlvr
      @frdmlvr 11 หลายเดือนก่อน +3

      I've kept a log of the weather for over 20 years
      This is not unusual.
      We get enough climate b.s from our government.
      Enjoyed your video though.

  • @drewbravo8683
    @drewbravo8683 11 หลายเดือนก่อน +1

    This was one of the best information well done for cold smoking and you covered some very important points! Would love to see a close up of the final product and if there are any special points of how you store it after. Thank you.

    • @offgridDAVID
      @offgridDAVID  11 หลายเดือนก่อน

      Hey thankyou so much. I'll try to do a follow up video up on storing in mylar. Thankyou for tuning in .

  • @daemonelectricity
    @daemonelectricity 11 หลายเดือนก่อน +1

    Great content on a smaller channel. Can't believe this only has 200 views. Just good, relaxing, informative stuff.

    • @offgridDAVID
      @offgridDAVID  11 หลายเดือนก่อน +1

      Thanks so much

  • @seanyarkie
    @seanyarkie ปีที่แล้ว +2

    Nice job Dave!

  • @jackcooper2448
    @jackcooper2448 หลายเดือนก่อน +1

    Is it possible to cold smoke ground or mince beef?

    • @offgridDAVID
      @offgridDAVID  หลายเดือนก่อน

      @@jackcooper2448 I've never attempted it, if it's lean meat with not alot of fat I'm sure you could.

  • @JJhodlsBITCOIN
    @JJhodlsBITCOIN 5 หลายเดือนก่อน +1

    How do you store it for long term preservation ? And you can’t cold smoke a fatty piece of meat ?

    • @offgridDAVID
      @offgridDAVID  5 หลายเดือนก่อน

      @@JJhodlsBITCOIN hi 👋, the fat will not penetrate the fat thus causing it to harbour bacteria. , I just put it in Mylar Bags with oxygen absorbers. But the old timers just kept it wrapped in paper bags or burlap in a cold dark place.

    • @JJhodlsBITCOIN
      @JJhodlsBITCOIN 5 หลายเดือนก่อน +1

      thank you! I guess curing is better for something fatty like pork belly then. I’m about to buy raw land in northern maine. Gonna be watching your vids a lot now for help 🫡

    • @offgridDAVID
      @offgridDAVID  5 หลายเดือนก่อน

      @@JJhodlsBITCOIN hey thanks alot. I do traditional homesteading so it's pretty old school . Hope it helps

  • @Bearlake1624
    @Bearlake1624 8 หลายเดือนก่อน

    Good video

  • @Bearlake1624
    @Bearlake1624 8 หลายเดือนก่อน

    How do you store it once it’s smoked

    • @offgridDAVID
      @offgridDAVID  8 หลายเดือนก่อน

      Hi thanks for watching , I just put it in a zip lock in a cool , dark dry place.. some folk use Mylar Bags and oxygen absorbers.

  • @berthaday3473
    @berthaday3473 ปีที่แล้ว +1

    Thanks for being respectful w/ filming.Wow chainsaw oil making smoked meat toxic. Now I'm wondering if I should even be BBQing on chainsawed oak? Also, I like speckled malted milk eggs in my E.🐣basket. So sorta hoping that wasn't E. Bunny. 🙄

    • @offgridDAVID
      @offgridDAVID  ปีที่แล้ว +2

      We have a very healthy Hare population here. What a beautiful animal. If I chainsaw wood for smoking generally a good vegetable oil in the bar reservoir keeps me feeling safe.

    • @berthaday3473
      @berthaday3473 11 หลายเดือนก่อน

      That's a great tip. Thank u 🙂