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great vid! Question: why does version 2 take so much longer than version 3, I mean when heat and smoke are captured 'around' the meat, I would expect it to be cooked/dehydrated faster? Thanks!

DroPsyDro 4 months ago

@DroPsyDro Thanks....when the meat is closer to heat it will sease it and leave some moisture in it even if it does not show to the eye. When this happens the meat will spoil after a short amount of time because of the moisture. When the heat/smoke is further away it will do the job thoroughly inside out and no moisture will be left. Your meat will keep a lot longer. The slower it dehydrates the longer your meat will last. Hope I am not to confusing :)

bushcraftbartons 4 months ago

@bushcraftbartons Thanks for answering, that makes sense! Hope I can try this soon!

DroPsyDro 4 months ago

Great video but anyone who wants to do this in the field needs to first collect firewood. Next build some tripods. Then go hunt for meat.

Morbius907 4 months ago

So My dehydrator won't plug into a tree?...hahaha! Nice one pal! Great job on this :o) I've only done it with the dehydrator. Used buffalo roast. It's awesome man :o)

Ggreenvideos 5 months ago

@Ggreenvideos Buffalo roast ? Now that sounds like a meal Rich..mmmmm..that must be good. Make sure you make a vid next time :) I want to smell it :)))

bushcraftbartons 5 months ago

@bushcraftbartons We just may have to do that :o)

Ggreenvideos 5 months ago

Wonderful video Mike and please pass that along to the camera man too. : ) I just did some chicken jerky in the oven, I sure wish I could have done it on a rack like that. When I was young we had a smoke house, my dad would use clothes pins on the pieces. I really liked your recipe and have to try it! Thanks a bunch for such an excellent topic and video on something we don't see to much of on You Tube. : )

saradreaming 5 months ago

@saradreaming You are very welcome Sara...Using the oven is an excellent way as well. Clothes pins to hold the meat ? That is genius :) Thanks. Oh ! And my camera man says Hi :)

bushcraftbartons 5 months ago

Looks great and the smell...ah makes me hungry;o)

Thank you for sharing!

Have a good one

Rob

Andersbork 5 months ago

@Andersbork I am happy you liked the smell of it :))

bushcraftbartons 5 months ago

Ha, Camerman! Wind-up;-) Didn't half look nice while you were preparing it. I love jerky:)

ChristLikeness100 5 months ago

Thanks Mike. I think northern poplar is trembling aspen then? Ash would probably work too then.

canesser1 5 months ago

@canesser1 Yes you are right...Poplar and Aspen are from the same family and Ash will work as well.

bushcraftbartons 5 months ago

could u do this with squirrel?

redneckjwillo 5 months ago

@redneckjwillo Yes any meat...

bushcraftbartons 5 months ago

Thank you very much for posting this! Excellent!

Diopterman 5 months ago

@Diopterman You are very welcome....

bushcraftbartons 5 months ago

Awesome instruction (as usual). What kind of wood do you prefer to use for smoking? What kinds are acceptable. Thanks for this.

canesser1 5 months ago

@canesser1 Thank you..I will normally use Maple, Birch, Northern Poplar. Try and stay away from the resinous trees. They may change a little of the taste of your meat because of the resin. These trees wont kill you by any means (Used them when I had nothing else). Just make sure what you use is not poisonous.

bushcraftbartons 5 months ago

Very good info Michael, I need to try this. Thanks for showing my friend.

Reallybigmonkey1 5 months ago

@Reallybigmonkey1 Thank you David...that would make a nice vid :)

bushcraftbartons 5 months ago

I am amazed how you continue to create so many informative well presented videos. I am always looking forward to the next video. Thanks for your efforts my friend. Wish I could taste the jerky.

stymiesam 5 months ago