Yum Yum!!! When you asked Stella "What she thinks", my mouth was watering and I answered you even though I know you didn't hear me.... Yum Yum.... Thanks for sharing.... Love & Peace
Good morning! Very interesting video. Living in Italy we don't have caribou, but the look is delicious. Our star friend is very patient and polite waiting for the snack. (in the kitchen the head popped out of the counter😉) What a spectacle the view! You live in a magnificent land. Take care of it. Thank you for sharing, now we are always waiting for you curious about your traditions. A warm greeting from Italy 🤗
I have been watching Shawn James since he first started to build his first cabin, I live way north of him in Northeastern Ontario that's another reason that I follow him, you know a fellow Ontarian.
Hello, you are always surprising and happy, thanks for sharing such interesting and beautiful things. Greetings to your precious family and Stella. A hug full of PEACE and BLESSINGS from India.
Greetings from Cape Town, South Africa. Stumbled upon your channel and now my family are hooked. Love the non-narrated videos and just watching the chores and extreme skill being demonstrated. Keep it up, you elevate YT as a platform.
I lived in Alaska when I was a kid (1972-74), Dad was stationed at Elmendorf AFB. He took an old refrigerator and made a smoker out of it about like the one you have, we smoked a lot of salmon and caribou in it. It was great!
Thanks so much for the video! Seeing the vistas is a treat. Amazing that Stella,though obviously interested, does not steal any jerky!! What a well trained,obedient and beautiful dog. She is a find!
Great video. Love Stella what a great dog she is. Quiet the character. What a beautiful place. It still amazes me every time I see it. Thanks for sharing.
I have never had caribou, but I love deer jerky! It's almost hunting season here in the mountains of western Virginia. That means it's time for a fresh batch of deer jerky and deer sausage. I am going to try some using your recipe. I think it will be great! Hope ya'll are well and happy. Have a great holiday weekend! God bless!
Stella knows what's up! That's the great stuff right there! The views in your videos never get old! Hope you're all doing well! Much Much Love As Always! 💛
That Stella looked like she was helping count how many strips of caribou you were adding to the great. Do not get any caribou in my area but going to give your recipe a shot next time i make some jerky from a London broil. Have a great week friend and hope to see another video next Friday .
Nice to see your video pop up! That jersey looks awesome, never had caribou but I bet is good. Thanks for sharing that beautiful cabin and landscape with us, and Stella always steals the show! ✌🏼❤️🙏🏼
While I like all of the ways you have presented your videos, one of the things that first drew me to your channel was that you were confident enough to let your actions and the visuals of your footage speak for itself. You must have that in your soul and get some of it from the land, because the beauty that is Alaska certainly speaks for itself! Always great to again see a video where you don't talk at us (which even in the ones where you do talk, it is never at us). Tanya must have been jealous of the chill out time you and Stella had on the deck while the jerky smoked. Maybe you should brand your jerky and call it "Stella Treats" 😉... Your videos, in whatever format, are always appreciated; thanks for bringing us along.
Yes, on winter hunting, there is nothing more nutritious and tasty than reindeer jerky! Your recipe is simply unique and I will definitely use it on occasion, but always with a lot of hot red pepper! I have never tried caribou, but I guess it is just as tasty as deer, only the meat is much more tender! Amazing release! It is especially nice to lie on warm planks without fear of being disturbed by a flock of hungry mosquitoes, I hope they are gone at this time of the year? Thank you Gale for sharing some of your life experience!! Stella, as always, is inimitable!
ebrother gale what a joy to hear from you one day you said that the hunting season was like in September if you go out hunting one day don't forget to make a video if you say hello to your wife and children gale because on our part we miss them a lot and medellin colombia he loves them
Love that setup Gale....looks good...just waiting for fall here in Wv...its coming,,i hope it stays warm this month,,i still got a lot to do yet..enjoy your videos
Gale amazing, I just pickled and water bathed some White Tail deer baloney and refrigerated fermented Amish red beet eggs. The deer was prior smoked by the butcher, it came out tasting like Lebanon Bologna. Tania can fill you in on this Pennsylvania favorite. Also, the red beet eggs are another favorite here in PA. More than likely your wife can fill you in on that, also. If I could pass the egg recipe on to you. It's one of my family's favorite holiday (Advent, Christmas) snacks, the crimson eggs remind us of Holly berries. It is as follows: Red Beet Eggs - a Pennsylvania favorite! Sweet, tangy and sour - a unique take on your average hard boiled egg. INGREDIENTS 1/2 dozen hard boiled eggs 1 can small sliced beets 15 oz 1/3 cup white vinegar 1/3 cup cider vinegar 2 tablespoon sugar 1/2 teaspoon salt INSTRUCTIONS Cook, cool and peel eggs. Strain and save the liquid from can of beets into small saucepan. Set beets aside to be placed into the jar with the eggs. Combine both vinegars, (sometimes I use just cider vinegar) sugar and salt with beet liquid in saucepan. Bring to a boil and simmer for 5 minutes. Put eggs in an appropriate sized jar. Put beets on top. Pour vinegar mixture over eggs and beets in jar. Cover and refrigerate. Try to forget about them for a few days - at least two days. Three days and they're awesome...a few days more and they're perfect. This recipe easily doubles or triples. Enjoy! I have found that if you pour the vinegar still hot over the eggs it will speed up the fermenting process. I place the filled jars in a sink in a very hot water bath, about 1/2 to 3/4 the way up on the jars. I do this to ensure the jars don't crack pouring the hot fermentation brine in them. Place the cap and ring on, cool to room temperature and into the fridge they go. This and your jerky can be carried into the bush hunting. I don't have a working knowledge on the process of making jerky....please forgive the second post above I have a few question for the Master.
Pickled eggs ..... OMG, haven't made those in a while ...... I know what I'm gonna fix today. I try to time thins so that not only is the brine hot but the eggs are still hot too ...... and I like to add thinly sliced onions too. One Easter, when we went to my grandparents' farm for Easter dinner/family get together, my mom prepared the requisite pickled eggs ..... but that year she made them different colors (in lieu of colored hard boiled eggs in the shell) .... the red ones were still make with the pickled beet juice, but the other colors came out as pastels (no matter how much food coloring, she just couldn't get the colors to deepen like the beet juice ones) ..... but that didn't stop them from being eaten ..... there wasn't a single pickled egg left to be brought home ..... and with my mom's family, she didn't make just a dozen ...... she made DOZENS 😋
there isnt much caribou roaming around north west Ohio but we have deer and i love venison jerky. im always looking for new jerky recipes and i will try yours. thank you and love your channel.
I miss home. Making jerky is alot of work but can save your life. A few pieces, a little water and it makes a hot broth. Great if your machining or mushing dogs. Hugs from Florida
wow very good video in that smoker the meat must taste very good you look all quiet you look like a hermit alone in that beautiful landscape wow a thousand greetings from my wife and children they also love you sergio ruth nicolas and sergio a hug
Just got back from Chicken this past weekend and got a really nice bull! Smoked yup some of the front quarter for the family last night. It doesn’t get much better than being able to harvest and feed your family of the land.
The jerky looks very delicious, you should start your cooking channel :) And what a magnificent surrounding. We love your videos. Thank you for sharing!
damn good guy, but I'll give you one piece of advice before marinating the meat and sending it to the sauce, it would be good to keep it in cold water for 1 or 2 hours and change the water 1 - 2-3 times to remove the remnants of blood in the meat until the water is light, then you can marinate (blood is bad affects the stomach there may be bad consequences) With love from Russia
I’m from South Africa and hunting is big here. From the meat we make Biltong that is like jerky, but we dry large pieces over two weeks. Alaska is beautiful 👌🏻
Yes, thank you for your comment i very much enjoy working with game meat and preserving it for the long-term. I have beard of Bitong. I will read up on it and try to replicate your methods. Thanks
Yes, thank you for your comment i very much enjoy working with game meat and preserving it for the long-term. I have beard of Bitong. I will read up on it and try to replicate your methods. Thanks
Yes, thank you for your comment i very much enjoy working with game meat and preserving it for the long-term. I have beard of Bitong. I will read up on it and try to replicate your methods. Thanks
Is your newest project.....the old campground....on the same waterway as this cabin? The view from your front porch is pure beauty & serenity. I have to admit that I am envious yet very thankful that you share this with so many every week.....Peace Gale...
Boa tarde Gale! Mais um vídeo que nos deixa com a alma leve e solta!! Esse seu cantinho é muito especial e imensamente encantador. Nunca experimentei carne de caribu e nem imagino o sabor, aqui consumimos mais carne bovina ou suína, embora esteja tentando aderir ao vegetarianismo....um pouco difícil, porque brasileiro ama churrasco e feijoada...então..🤷♀️ Você já ouviu falar dessa iguaria tipicamente brasileira chamada "feijoada"? Pesquise... Stella tem uma disciplina invejável! ...muito meiga, amorosa não tem como não amá-la! Espero que tenha aproveitado muito bem suas férias com a família! Em breve aqui estaremos na primavera e a exuberância das flores e o explendor do verde já começam a desabrochar por todo nosso imenso país 🇧🇷 🌻🌴 Lembranças a todos em especial a Tânya! Até breve amigo, abraço fraterno!
Good evening Sandra. It has been such a busy summer here. Tanya and I are taking things a little easier since the wedding and trying to rest up a bit. Moose hunting season begins next week and we will be heading about 100 mile up the Yukon River (by boat) to do a little hunting. I hope to come back with a video too. I have not heard off feijoada but it looks delicious. I will have to try it. Also, I have not forgotten about recommending a book for you to read. I will recommend one of my favorite novels. "The Call of the Wild" by Jack London. Enjoy!
Bravo cuoco !! vorrei essere li a mangiare quell'arrosto in compagnia tua e del simpatico cane !! Grazie per il video (che mi ha fatto venire un grande aoppetito) e un cordiale saluto da Luciano il perugino (Italia) 😀🍀🍀🍀
Can you drive to your cabin? Sure is a nice view and seems like you don’t have neighbors. Was wondering if you bought one of those lots you fly or boat in
Yep, that looks like it would keep you chewing for a wee while - and the smoky taste will be just wonderful. Would caribou burgers work - with onion, some breadcrumb and a beaten egg to bind them?? Good to see you again Gail.
How long was that haunch aged for before your began the jerky process? Did you make bone broth from the leg bones or roast and cut them to harvest the marrow? Good seeing that you have red meat in your diet. With all your renovation video I don’t think I have seen you gardening. Wishing you and Tanya a blessed week and a safe holiday weekend. Peace brother
Thanks my friend. Yes, we do a lot of wild game here. Next week we are heading out on our annual moose hunt. I may come back with a video or two as well.
180 degrees? I know that you know your stuff, but I was always told more than 105F to prevent the meat from cooking. I'm now confused... BTW, nice video, and thanks for the recipe! As for the smoker with the MSR burner it's just genius :)
Gale sorry about the second post. Can I use my pellet grill to make this recipe? I don't want to make shoe leather. I see it low and slow to jerky, do you think the 2-3 hour smoke time would be the same? The pellet grill is set and forget (fall asleep...lol). I tend to want to set the time and temp. as you prescribed above, what do you think? The marinade you used above has many applications, I'm going to marinade chicken and grill it using the marinade as a mop during cooking. You can make enough and jar it for later use. Thank you in advance for any feed back. Awesome my friend, give my regards to your new in-laws and growing family. If anybody else has some feed back, don't hesitate to post.
Good day to you, how are you, I am your one of your fans. I just subscribed to your channel because while I was watching your channel i enjoined your video because it was my dream that I could play in the snow. Everything is just a dream. By the way I’m from the Philippines, my family and I live in a small province in Dipolog City province of Zamboanga Del Norte. I am an ordinary citizen. Anyway I’m happy with what I’ve seen in your videos and I admire what you do. You can be creative especially when making a log cabin. I would like to make a request that you can show the whole log cabin house in the forest again. There is no update in that log cabin and I want to see the look of the house, I think it’s okay with you. Thank you very much and may God guide you all the time. I know you and your wife Stella are blessed and a beautiful and handsome grandson Goodbless and many more videos to come.
The wedding platform has many uses! Smoking jerky, naps, snacking. Absolutely love your videos. I look forward to them every Friday! Thank you !
Stella is such a beauty, waiting patiently for a snack 🥰😋
So well behaved I would have been tempted to eat that jerky never mind Stella 🤣🤣
I love the boots hanging over the wood stove in the beginning! Sometimes the best answers are the simplest. 😍
Yum Yum!!! When you asked Stella "What she thinks", my mouth was watering and I answered you even though I know you didn't hear me.... Yum Yum.... Thanks for sharing.... Love & Peace
Good morning! Very interesting video. Living in Italy we don't have caribou, but the look is delicious. Our star friend is very patient and polite waiting for the snack. (in the kitchen the head popped out of the counter😉)
What a spectacle the view! You live in a magnificent land. Take care of it. Thank you for sharing, now we are always waiting for you curious about your traditions. A warm greeting from Italy 🤗
Who else watches this channel and myselfreliance 😂👌
All of us I guess. They should make a video together
What's my selfreliance about
@@jimmieburleigh9549 It's a youtube channel a man called Shawn James is currently building his 2nd cabin in a different location
@@funnyautomation763 imagine them working together on a project they would make a great team
I have been watching Shawn James since he first started to build his first cabin, I live way north of him in Northeastern Ontario that's another reason that I follow him, you know a fellow Ontarian.
Hello, you are always surprising and happy, thanks for sharing such interesting and beautiful things. Greetings to your precious family and Stella. A hug full of PEACE and BLESSINGS from India.
Greetings from Cape Town, South Africa. Stumbled upon your channel and now my family are hooked. Love the non-narrated videos and just watching the chores and extreme skill being demonstrated. Keep it up, you elevate YT as a platform.
Yum, yum! I love good jerky. I know that had to be delish! Stella was beautiful today there with you. What a view! Enjoy the good times!
God bless!
I lived in Alaska when I was a kid (1972-74), Dad was stationed at Elmendorf AFB. He took an old refrigerator and made a smoker out of it about like the one you have, we smoked a lot of salmon and caribou in it. It was great!
Sounds very nice! I was wondering what kind of wood i generally used?
Thanks so much for the video! Seeing the vistas is a treat. Amazing that Stella,though obviously interested, does not steal any jerky!! What a well trained,obedient and beautiful dog. She is a find!
Great video. Love Stella what a great dog she is. Quiet the character. What a beautiful place. It still amazes me every time I see it. Thanks for sharing.
I have never had caribou, but I love deer jerky! It's almost hunting season here in the mountains of western Virginia. That means it's time for a fresh batch of deer jerky and deer sausage. I am going to try some using your recipe. I think it will be great! Hope ya'll are well and happy. Have a great holiday weekend! God bless!
Oh our patient sweet Stella! Great video AS ALWAYS! Excellent view!
Wouuuw! That jerky appears delicious from here! Good apetit my friend. Enjoy your job!
Stella knows what's up! That's the great stuff right there! The views in your videos never get old! Hope you're all doing well! Much Much Love As Always! 💛
Stella is a well trained dog, and a great supervisor. Peace from Arkansas
Awesome stuff. Like this cabin. Love to see more of the other one you built with that nice backsplash in kitchen
Fun and interesting video! Always look forward to your next adventure! Stella is such a beautiful dog!
I love your videos so very interesting
And now I'm homesick for the North again. 💚💚💚 Harvest time, may you have enough for the winter to feed all family and guests💚💚💚
Hello from Russia 🇷🇺 my name is Svetlana, the video is beautiful 👋👋🐕🐕😉
Thanks for the recipe! Looks yummy.
Your homemade Jerry looks delicious!
I love that you shared with your sweet dog.
That Stella looked like she was helping count how many strips of caribou you were adding to the great. Do not get any caribou in my area but going to give your recipe a shot next time i make some jerky from a London broil. Have a great week friend and hope to see another video next Friday .
Nice to see your video pop up! That jersey looks awesome, never had caribou but I bet is good. Thanks for sharing that beautiful cabin and landscape with us, and Stella always steals the show! ✌🏼❤️🙏🏼
While I like all of the ways you have presented your videos, one of the things that first drew me to your channel was that you were confident enough to let your actions and the visuals of your footage speak for itself. You must have that in your soul and get some of it from the land, because the beauty that is Alaska certainly speaks for itself! Always great to again see a video where you don't talk at us (which even in the ones where you do talk, it is never at us). Tanya must have been jealous of the chill out time you and Stella had on the deck while the jerky smoked. Maybe you should brand your jerky and call it "Stella Treats" 😉... Your videos, in whatever format, are always appreciated; thanks for bringing us along.
You are welcome Steve. I certainly enjoy creating and sharing these videos
Nice cozy inside the cabin....& the view is amazing!
Yes, on winter hunting, there is nothing more nutritious and tasty than reindeer jerky! Your recipe is simply unique and I will definitely use it on occasion, but always with a lot of hot red pepper! I have never tried caribou, but I guess it is just as tasty as deer, only the meat is much more tender! Amazing release! It is especially nice to lie on warm planks without fear of being disturbed by a flock of hungry mosquitoes, I hope they are gone at this time of the year? Thank you Gale for sharing some of your life experience!! Stella, as always, is inimitable!
Loving it all the videos are just the best.
These videos make my day, Thank You sending much love from ours to yours x
What a wonderful view to look at. I bet that jerky was delicious 😋.
Looks tasty! Glad I'm having breakfast while I'm watching... I might get hungry! Your video work is really great. Take care, neighbor.
Beautiful!
ebrother gale what a joy to hear from you one day you said that the hunting season was like in September if you go out hunting one day don't forget to make a video if you say hello to your wife and children gale because on our part we miss them a lot and medellin colombia he loves them
Amazing
Evening from the U.K. , fascinating video , just love the pure silence and the solitude . What a place to make caribou jerky .
Thank you my friends.
When are you going to show other cabin you built? You never showed us the completed project.
Love that setup Gale....looks good...just waiting for fall here in Wv...its coming,,i hope it stays warm this month,,i still got a lot to do yet..enjoy your videos
Watching from Orocovis, Puerto Rico. Love Alaska. Hope someday to travel there.❤
Gale amazing, I just pickled and water bathed some White Tail deer baloney and refrigerated fermented Amish red beet eggs. The deer was prior smoked by the butcher, it came out tasting like Lebanon Bologna. Tania can fill you in on this Pennsylvania favorite. Also, the red beet eggs are another favorite here in PA. More than likely your wife can fill you in on that, also. If I could pass the egg recipe on to you. It's one of my family's favorite holiday (Advent, Christmas) snacks, the crimson eggs remind us of Holly berries. It is as follows:
Red Beet Eggs - a Pennsylvania favorite! Sweet, tangy and sour - a unique take on your average hard boiled egg.
INGREDIENTS
1/2 dozen hard boiled eggs
1 can small sliced beets 15 oz
1/3 cup white vinegar
1/3 cup cider vinegar
2 tablespoon sugar
1/2 teaspoon salt
INSTRUCTIONS
Cook, cool and peel eggs.
Strain and save the liquid from can of beets into small saucepan. Set beets aside to be placed into the jar with the eggs.
Combine both vinegars, (sometimes I use just cider vinegar) sugar and salt with beet liquid in saucepan.
Bring to a boil and simmer for 5 minutes.
Put eggs in an appropriate sized jar. Put beets on top.
Pour vinegar mixture over eggs and beets in jar.
Cover and refrigerate. Try to forget about them for a few days - at least two days. Three days and they're awesome...a few days more and they're perfect.
This recipe easily doubles or triples. Enjoy!
I have found that if you pour the vinegar still hot over the eggs it will speed up the fermenting process. I place the filled jars in a sink in a very hot water bath, about 1/2 to 3/4 the way up on the jars. I do this to ensure the jars don't crack pouring the hot fermentation brine in them. Place the cap and ring on, cool to room temperature and into the fridge they go. This and your jerky can be carried into the bush hunting. I don't have a working knowledge on the process of making jerky....please forgive the second post above I have a few question for the Master.
Pickled eggs ..... OMG, haven't made those in a while ...... I know what I'm gonna fix today. I try to time thins so that not only is the brine hot but the eggs are still hot too ...... and I like to add thinly sliced onions too. One Easter, when we went to my grandparents' farm for Easter dinner/family get together, my mom prepared the requisite pickled eggs ..... but that year she made them different colors (in lieu of colored hard boiled eggs in the shell) .... the red ones were still make with the pickled beet juice, but the other colors came out as pastels (no matter how much food coloring, she just couldn't get the colors to deepen like the beet juice ones) ..... but that didn't stop them from being eaten ..... there wasn't a single pickled egg left to be brought home ..... and with my mom's family, she didn't make just a dozen ...... she made DOZENS 😋
Jerky looks good. Stella loves that for sure. Thanks for sharing
You are welcome Dee. Thank you for everything my friend.
there isnt much caribou roaming around north west Ohio but we have deer and i love venison jerky. im always looking for new jerky recipes and i will try yours. thank you and love your channel.
Looks yummy! Thanks for sharing.
jerky looks so good!
I miss home. Making jerky is alot of work but can save your life. A few pieces, a little water and it makes a hot broth. Great if your machining or mushing dogs. Hugs from Florida
Very nice video.I love Alaska🤩👏👏👏
Freund, du hast alles getan, um genehmigt zu werden. Herzlichen Glückwunsch🤩
Stella’s Jerky Review: ⭐️⭐️⭐️⭐️⭐️
Beautiful Miss Stella has 'Great' taste.
The secret dream of my life is to visit Alaska, but unfortunately there is no such opportunity. Thank you for your wonderful videos
wow very good video in that smoker the meat must taste very good you look all quiet you look like a hermit alone in that beautiful landscape wow a thousand greetings from my wife and children they also love you sergio ruth nicolas and sergio a hug
That was interesting to see how you converted the smoker into something that works off grid. Very cool!
Wow what a way to live. I wish I could. So much knowledge
Thanks for watching Soph. Peace to me from Alaska
Just got back from Chicken this past weekend and got a really nice bull! Smoked yup some of the front quarter for the family last night. It doesn’t get much better than being able to harvest and feed your family of the land.
The jerky looks very delicious, you should start your cooking channel :) And what a magnificent surrounding. We love your videos. Thank you for sharing!
Wish we still had Caribou in Maine. We used to. Even have a town named Caribou lol. Take care Gale ! ✌️
Stella "give me all your meet... please" 🤤😂🤣
damn good guy, but I'll give you one piece of advice before marinating the meat and sending it to the sauce, it would be good to keep it in cold water for 1 or 2 hours and change the water 1 - 2-3 times to remove the remnants of blood in the meat until the water is light, then you can marinate (blood is bad affects the stomach there may be bad consequences) With love from Russia
Thank you for your advice. I will incorporate it. I appreciate the feedback. Peace to you from Alaska
Hello from Juneau... looks great!
I Have plenty of jerky myself, sometimes good and sometimes not so good. Your recipe sounds delicious, I will have to try it.
Thank you
I’m from South Africa and hunting is big here. From the meat we make Biltong that is like jerky, but we dry large pieces over two weeks. Alaska is beautiful 👌🏻
Yes, thank you for your comment i very much enjoy working with game meat and preserving it for the long-term. I have beard of Bitong. I will read up on it and try to replicate your methods. Thanks
Yes, thank you for your comment i very much enjoy working with game meat and preserving it for the long-term. I have beard of Bitong. I will read up on it and try to replicate your methods. Thanks
Yes, thank you for your comment i very much enjoy working with game meat and preserving it for the long-term. I have beard of Bitong. I will read up on it and try to replicate your methods. Thanks
I find it very refreshing 😍❤️💕
Is your newest project.....the old campground....on the same waterway as this cabin? The view from your front porch is pure beauty & serenity. I have to admit that I am envious yet very thankful that you share this with so many every week.....Peace Gale...
Hello Donna. Yes they are several miles apart though. This cabin sit about 00 feet above the lake too
NÁDHERNÁ 🌹💛🌹 SKVOSTNÁ PRÍRODA MILÝ PSÍK 🌹
Fantastic
"Spicy Caldereta" is the best menu for that meat here in Philippines...more power to your vlog Sir.....
Es muy interesante el ahumado de esa carne. Buen trabajo.👍
Boa tarde Gale! Mais um vídeo que nos deixa com a alma leve e solta!! Esse seu cantinho é muito especial e imensamente encantador. Nunca experimentei carne de caribu e nem imagino o sabor, aqui consumimos mais carne bovina ou suína, embora esteja tentando aderir ao vegetarianismo....um pouco difícil, porque brasileiro ama churrasco e feijoada...então..🤷♀️
Você já ouviu falar dessa iguaria tipicamente brasileira chamada "feijoada"? Pesquise...
Stella tem uma disciplina invejável! ...muito meiga, amorosa não tem como não amá-la!
Espero que tenha aproveitado muito bem suas férias com a família!
Em breve aqui estaremos na primavera e a exuberância das flores e o explendor do verde já começam a desabrochar por todo nosso imenso país 🇧🇷 🌻🌴
Lembranças a todos em especial a Tânya! Até breve amigo, abraço fraterno!
Good evening Sandra. It has been such a busy summer here. Tanya and I are taking things a little easier since the wedding and trying to rest up a bit. Moose hunting season begins next week and we will be heading about 100 mile up the Yukon River (by boat) to do a little hunting. I hope to come back with a video too. I have not heard off feijoada but it looks delicious. I will have to try it. Also, I have not forgotten about recommending a book for you to read. I will recommend one of my favorite novels. "The Call of the Wild" by Jack London. Enjoy!
Looks delicious thanks for sharing. We have a golden doodle that is about the same size as Stella. He is almost as patient.
Stella is never more devoted to you than when you are laying out meat to smoke! 🙂
Thank you my friends…
Hello it’s long time I don’t see any video from you! What’s happened
Happy new year to you and your family and wish healthy life for all of you.
Good morning Faezeh. Thank you for checking in on us. We will be back my friend. Peace
Bruh I wish I lived in Alaska lol . It would be an honor to learn more from you brotha 🤠 .
Well now you’ve done it, I’m going to the store to buy some jerky. I never realized what the process of making it took, pretty neat.
Thank you my friend. Enjoy! And peace from Alaska
Im ur subscriber watching from Philippines
Bravo cuoco !! vorrei essere li a mangiare quell'arrosto in compagnia tua e del simpatico cane !! Grazie per il video (che mi ha fatto venire un grande aoppetito) e un cordiale saluto da Luciano il perugino (Italia) 😀🍀🍀🍀
Love the cabin, did you design it like the other cabin you built , what’s the dimensions. Looks very cozy. Looks like it’s very quite on the river.
Can you drive to your cabin? Sure is a nice view and seems like you don’t have neighbors. Was wondering if you bought one of those lots you fly or boat in
Yep, that looks like it would keep you chewing for a wee while - and the smoky taste will be just wonderful. Would caribou burgers work - with onion, some breadcrumb and a beaten egg to bind them?? Good to see you again Gail.
Stella waiting on a tid bit😛🍖
severek izliyorum gerçekten harika işler yapıyorsun. Alaska'da yaşamayı çok istiyorum
Awesome
فديو جميل لقد استمتعت بالمشاهده شكرا لك
Hello I really always enjoy to watch your videos. What’s the meaning of worsectershirn?
Thanks!
Thank you so much my friend!
How long was that haunch aged for before your began the jerky process? Did you make bone broth from the leg bones or roast and cut them to harvest the marrow? Good seeing that you have red meat in your diet. With all your renovation video I don’t think I have seen you gardening. Wishing you and Tanya a blessed week and a safe holiday weekend. Peace brother
Thanks my friend. Yes, we do a lot of wild game here. Next week we are heading out on our annual moose hunt. I may come back with a video or two as well.
I will absolutely try to make jerky. Your view is fantastic. Is it the taste of the caribou that you are not so fond of?
I was missing your vídeos son long time
I love to watch your videos here in Philippines.. Where is your family
180 degrees? I know that you know your stuff, but I was always told more than 105F to prevent the meat from cooking. I'm now confused... BTW, nice video, and thanks for the recipe! As for the smoker with the MSR burner it's just genius :)
I hope you are doing well, missing your videos.
👍👍
Ein guter Hund ✌️
kiss from France Bella
Looking forward to deer season in Florida… Is that Summit Lake?
Yes!
Gale sorry about the second post. Can I use my pellet grill to make this recipe? I don't want to make shoe leather. I see it low and slow to jerky, do you think the 2-3 hour smoke time would be the same? The pellet grill is set and forget (fall asleep...lol). I tend to want to set the time and temp. as you prescribed above, what do you think? The marinade you used above has many applications, I'm going to marinade chicken and grill it using the marinade as a mop during cooking. You can make enough and jar it for later use. Thank you in advance for any feed back. Awesome my friend, give my regards to your new in-laws and growing family. If anybody else has some feed back, don't hesitate to post.
Good day to you, how are you, I am your one of your fans. I just subscribed to your channel because while I was watching your channel i enjoined your video because it was my dream that I could play in the snow. Everything is just a dream. By the way I’m from the Philippines, my family and I live in a small province in Dipolog City province of Zamboanga Del Norte. I am an ordinary citizen. Anyway I’m happy with what I’ve seen in your videos and I admire what you do. You can be creative especially when making a log cabin. I would like to make a request that you can show the whole log cabin house in the forest again. There is no update in that log cabin and I want to see the look of the house, I think it’s okay with you. Thank you very much and may God guide you all the time. I know you and your wife Stella are blessed and a beautiful and handsome grandson Goodbless and many more videos to come.
What does caribuo test like. I have had elk moose and Vinson.
Does it taste anything like venison ?? ... We dont get caribou or Moose here in Australia.....
I bet that tastes delicious I do deer jerky