How to make dried meat at home
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Let's explore how easy it is to preserve your meat from the comfort of your home or at camp, it doesn't require any specific equipment. Dried venison is delicious. You can also dry the meat of beef, pork or duck breast. 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. That layer of spices is also a protection against undesirable bacterias.
If you like Dry Meat for preservation, You could also be interested in Making Pemmican, • This Is How To Make Ev...
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how to make dry meat at home
#fueledbynature #survival #venison
- Learn how to make everlasting Pemmican, with 25-30 years of shelf life.
th-cam.com/video/m6RN3YunrMw/w-d-xo.html
- Learn 3 ways of preserving fish
th-cam.com/video/gA7HY9B-8FI/w-d-xo.html
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!
For the final process can i just vacum seal it instead of wrapping and hanging it in the refrigerator?
@@andreaspradana3252 No, it will not dry if you seal it.
Wild bush and grit
@@claudesheppard5289 I prefer with Capital B and G :) and &
Yum👅
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!
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.
Yes I want to try Biltong someday. I'm looking for the most purist form of biltong, plenty of ppl commented on it.
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?
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
Sorry to you how you like it
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! :)
Great video, thank you for taking the time to share.
The sugar removes oxygen so that bacteria wont grow on it, in conjunction with the salt.
i wonder if you can dunk it in honey ... honey also kills bacteria :)
@@jamc666 Beware tho, botulism can grow in honey if I am not mistaken...
@@WildBushGrit ... true but its only dangerous to toddlers < 1 Y.O. according to science.
@@jamc666 Honey shouldn't be given to toddler, this is true. But Botulism also affect adult and can be quite serious and deadly.
@@jamc666 www.who.int/news-room/fact-sheets/detail/botulism
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
Brown sugar actually absorbs oxygen. So it helps alot. As well as aesthetic
You can also use the ultimate traditional drying method, cover it in sand.
Can you please post exact recipe for making this it's not listed in the description
Rule #1 Be At Home.
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👍✌
Thank you! Keep me posted, let me know how it goes. Cheers!
Allowing the meat to rest in vinegar and spices overnight in the fridge makes all the difference. Fat is no problem, it's delicious when dried
Just what I was looking for! Great video with good explanation about the whole process. Wonderful content and I would like to see more. Maybe with other meat or spices?
Thank you!
I surely can make more videos like this. If you like Salmon, I made a gravlax video recently. th-cam.com/video/fyOPLLb4lc0/w-d-xo.html
@@WildBushGrit the fake accent should go
@@tkblouch6745 Fake accent?! Hmmm how about no, your mom loved it!
@@WildBushGrit second hand embarrassment from watching butcher the fake accent. Just speak like yourself, it very obvious you're forcing it.
@@tkblouch6745 You obviously wants to help, please go check all my other videos and add a comment everytime you feel my accent sounds off to you.
We call it Biltong in South Africa and make it out of a variety of animals
Dude I gotta try this. Thanks. I'm adding this vid to a bookmark, or playlist so I can come back to it when I do this myself.
That is called biltong in South Africa
I love this! This is the simplest method ive seen on TH-cam 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!
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!
Looks delicious man, thanks for sharing :)
I'm definitely going to be trying this. Great video. Thank you for sharing.
Thank you! Lemme know if you have any question. Thanks for the sub!
I see you aged in fridge for 3 weeks.. is there any safe way to do this with no refrigeration? Without getting sick?
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.
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 :) th-cam.com/video/m6RN3YunrMw/w-d-xo.html
Mouthwatering. Amazing job, I've learned a lot from your video.
I feel like you just taught me some ancestral knowledge and I thank you for that. Many blessings
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.
I got new Venison, I'm so going to try that, many ppl commented about biltong, have to have it! :)
@@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.
I like your attitude and the way you carry yourself. Very positive! I love it
Thank you! :)
My favorite food mmm mmm mmm
And the fat and meat crackling make breakfast eggs taste better.
Duck eggs over easy are my favorite.
Feral hogs are an invasive species
in Texas but at least a delicious problem to have.
Bacon [porkbelly] is mostly a farm breed attribute but trapping and feeding them a bit renders some excellent healthier lard to use.
It's beautiful Venison. The Japanese do tuna in similar fashion sometimes. It's really delicious.
I hope someday hog hunting open in QC. Are you referring to Bonito?
FYI: fat on red meat doesn't go rancid - it's freakin delicious!!!!
Just had to slaughter my bull after it attacked me. As a result I have LOADS of beef. Living on the road I need to cure for preservation. Thanks for the video, guess what I'm doing this week!
Attacked you!? Wow! was that on your bucket list? :P You can also make Jerky and Pemmican.
@@WildBushGrit LOL, well, it was an experience, and, being a glutton for punishment I am now looking for his replacements a year later..
How can you own a bull if you are constantly on the road? Do you take him with you in a trailer everywhere you go?
Nice video I might try this thanks
Thanks! It's delicious!
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.
Yes it is! I'm counting the days! Mid September for me :)
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.
Very educational video. You made it look so easy to do.
thx 4 that now I'm hungry ;-)
I make venison jerky, by salt curing and then hanging to dry for about 1 week. So good!
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!👍
You did not say what kind of spices you used.
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.
Very good question, IDK, but the same with butter, clarified butter will last much longer on the counter vs normal butter.
The music my brother is also perfect !!!!
That looks AMAZING. Hahaha multiplied meat!
Ahaha I forgot I made that joke! Not in all vids, but i like to slide one joke from time to time :)
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
Indeed, and with spices, the combinations are endless.
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.
That looks like the Turkish 'Pastirma' 😋👍🏻
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.
Hey, If this wasn't Deer/Venison, I would have agreed with you. Cheers mate! Thanks for tuning in!
this man will be surviving the apocalypse. Cheers!
😂 Maybe not me, but that dry meat will.
Have a look into biltong.
You wont have to remove the fat nd is delicious
Just make sure to get a good south african recipy
Absolutely, This is something that i always wanted to try. The problem with delicious is... it doesn't reach the trail :)
Awesome channel, very relaxing video))
I use a dehydrator. Takes a a little while about 12 to 16 hr.s but worth it.
Want to dry meat? Cold smoke it!
How long can i store dry meat for? I'm packing up my survival kit and need dry meat too
For survival kit that last years, I'll suggest pemmican, I made a video about it. th-cam.com/video/m6RN3YunrMw/w-d-xo.html
I use the dry meat for short term conservation, a few months, I'm sure it will last longer, but It's hard to say how long, I once made some dry ham, aged for 4 years, and it still good.
Great video brother. Going to try something like that with out of refrigerator though. Guess I got to wait till the fall
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.
Just a quick question, will dry curing wild game kill any parasites the animal may have?
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.
An A/C can help with the drying process..
Looks delicious bud. I'm gonna try it. New subscriber.
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).
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!
Informative video, very well done! Thanks for taking the time to create and post this great content!
Thanks for the kind words!
Also, can you tell me if it is possible to use sea salt only. I meant there is no nitrile preservative in salt. Thanks.
The salt I used is pure salt no additives.
I almost gave this the ole thumb down. Now I’m glad I didn’t because you gave me some ideas.
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!
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.
3 weeks to dry, vs 24 hours in this video: th-cam.com/video/jDVo0XW2GOM/w-d-xo.html. Both work fine i guess, but what makes the difference?
Can you please clarify that you dont cook the dry meat before eating please. Thanks. God Bless.
It's depend, sometimes I just eat it raw, sometimes I'll add it to dishes. Ty!
It would be interesting to know the weight of the meat originally compared to the final product to see how much water weight was lost during the process.
I stopped weighting during my process over time, but what I remember is you lose approx 30% of your weight. Usually, now just the feel, hardness of it will tell me if it's done or not. Cheers!
Yo do it correctly and safely, weigh your meat ahead of time and make sure it loses 35% of total weight before consuming
This is science with some art. Not the other way around
I’m saving this video for the apocalypse. Thank you!
At the end of video, did you kept for 3 weeks in a fridge or cool looking shelf?
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.
@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
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 :).
Nice buddy. Thnx.
Will cure some meat, good fo store.
Beautiful and so simple! Good stuff, thanks!
thanks mate! :)
3:08 music and smile kicks in and you start to feel yourself in the middle of a vineyard somewhere in the middle of nowhere, in the sun, in early summer. Life is good, and soon I will eat dried meat. All is perfect
You caught my drift bruv, now I just need a vineyard :)
Just realized that mummies are cured humans.
Creepy isn't it 🤣
I never thought that such a thick piece of meat could dry withot a dehidrator !
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!! ;-)
Entire bone-in proscuitto are made this way. Way much larger, this is actually small tbh :)
Neat.
I want to try this.
Hi, I'm new here. Nice channel, can I preserve chicken using this method? Thanks in advance.
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!
Kayserili bush pastırma yapıyor bastırma
It will go rancid with fat? But what about prosciutto? It doesn't taste rancid and it's very fatty.
Very good question, thin layers of fat exposed to air will go rancid. The fat on prosciutto is trimmed off with the skin,(yellow in color ) leaving only the fat underneath that wasn't exposed to air(white). So I you have a thick layer of fat, you can leave it, but usually venison is super lean and its fat oxidize quickly.
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.
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.
The video is flawedm especially when after pat drying you mention spices then your voice becomes inaudible and suddenly u stuff it with spices. You don't talk about the spices and I have to look at description box to figure it, more or less. I gave up at the spice part, good effort though but I rather do biltong...
Spices are not important, and a rather personal choice. This is why I didn't put emphasis on. You use whatever you have on hand that you like. In all my vids, I will be specific on important information, and lets people explore what works best for them for secondary elements. I understand it's not what everyone wants, but then I can't/won't cater to everyone needs. Thanks for tuning in, and Biltong is awesome, but very different, this is basturma-inspired. Cheers!
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!
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?
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.
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
Hehe I'm blushing... not quite sure how to reply :) 'Thank you' doesn't seem to suffice. Let me know how yours turn out!
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
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!
That looks so tasty! Thanks
Great video. But do you have to refrigerate the meat? How’d they do it before refrigeration? Would they only cure it in the winter months?
Yes usually curing time was during fall, before winter could freeze anything. You can do the whole process without Fridge, but its always comes with uncertainties when it comes with bacteria and food poisoning. Keep everything well ventilated, you will get white mold, which is fine. But if you get dark sticky slime, you need to throw away. Any foul smell, and you throw away. Using curing salt is also to be considered. Thanks!
Hello, how come after I covered mine in salt for 24 hours, it's still red. Do you have any idea why?
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!
Curing goose right now for the first time. How exactly long will it last?
This is a hard question to reply to, too many variables, temp, humidity and so on, you'll know when it turns bad. If long term storage is what you are looking for, check out pemmican. The fat and the extra dryness of the meat makes it super stable. th-cam.com/video/m6RN3YunrMw/w-d-xo.html
Kind of making mummies 😁😁😁. I was looking for this kind of vedio to preserve meat.rhanks for sharing
Very tasty mummies! :) Thank you! i just released a video on pemmican you might also appreciate. Cheers!
What would be the shelf life brother
For me it's about 6 months, it's get really dark and really hard. But yours could be entirely different, cause climate, thickness and so on...if you are looking for long term, check Pemmican. 30 years! :) I have a vid about it.
Audran! Very glad I found your channel the other day 😁😁
Loads of interesting information and discussion in every video... Thanks!
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!
After you watch salt you wrap cloth and keep in the cold freezer for 3 week am i right please tell me
Not a freezer, just a fridge, around 4celsius.
you got to taste our country SERUNDING made as sry meat with multi flavor
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!
U did so well but for me in my mind fell like preparation of mummy preservation 😅sorry with my mind
😂 Well know that, now I know what mummys taste like... 😂
You eat it raw? Does the curing somehow also kill potential pathogens?
I do eat wild meat tartare from time to time, I guess it's a risk I'm comfortable with. The only meat I cook fully is boar and bear.
fat in general doesnt need to be removed. deer fat tastes like shit tho so thats why u remove it from all deer meat no matter how its being prepared.
Precisely, and it super waxy when cold. Leaves your teeth coated. Yuck 🤣
It's sometimes hard to hear your voice relative to the music.
I agree, I cringe at my old videos... :)
How long will this last after said and done? You mentioned a while but roughly how long?
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.
Everytime my wife cooks a joint of meat it's dry 😀 please don't let her see this comment 😞
😂😂 Ok I will do my best!
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?
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.
If long term storage is your goal, you might wanna try Pemmican, I just made a video about it. :) th-cam.com/video/m6RN3YunrMw/w-d-xo.html
@@WildBushGrit thank you, that is on my short list of things to experiment with!
I thought curing and drying meat was supposed to cut out the refrigeration process???
You don't have to use a fridge, but the cooler and drier your environment, the safer your product is going to be.
Keep the fat!!! Making biltong
What other type of meats would you recommend
Beef, Bison, Moose, Elk, Pork.
Man thats looks perfeckt wnat to eat
It
Why do people think they need to be Hollywood in instructional videos?!
Click on the gear icon bottom right of the viewer, then click on Quality, and choose 144p. You're welcome! :)
Why brown sugar? Could white sugar work? Just curious.
Yes it would work.
U dry it in the fridge? Thought its suppose to dry in place that doesnt attract moisture
if you do it outside of the fridge, I'd suggest using thin cut, and make sure you have proper air ventilation around. Like biltong or jerky.
Nakaka dismaya lugaw pa ads dito
How long will this last if you don’t eat it all in one sitting? Does it go bad
I kept mine for almost 6 months. It keeps on drying and at some point, is indistinguishable from stone. :) This is my cut off :)
Wjat oind of seasening