Survival Food: Preserving Jerky

Survival Food: Preserving Jerky

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  1. Danishbushcrafter says:

    Really good video!
    After seeing a couple of ya’ vids, i’ve? subbed!
    I would appreciate if you would check out my channel too! 🙂

    Take care man


  2. XxZirRsHoTxX says:

    Have you ever thought of packaging and possibly selling that jerky? I? bet you would make a lot of money off of that.

  3. Russellbgdk12IN says:

    5:43. Dry ice? when melted does not produce Nitrogen gas, instead it produces Carbon Dioxide (CO2). This method will still work just thought it should be corrected.

  4. SoothingSound says:

    0:56 is the? start of the video

  5. davidcfowler says:

    If you are having problem with freezer burn try this. Do your method of salting in mason jars and then transfer to vacuum seal. I have zero problem with meat going as long as? 1 -1/2 years. I’m not talking about “freezer bags” but get a vacuum sealer…

  6. davidcfowler says:

    Sea salt is used in aging beef. Very moister absorbent. Iodized salt is condensed salt with iodine added. You are correct in adding salt to a mason jar when sealing but the salt will have to absorb all the moister in that space. I do what you do except? i use sea salt because that’s the most absorbent salt. It is naturally made from sea water
    that has been naturally evaporated… from the Mediterranean Sea.

  7. SurefireWoodsman says:

    Sea salt does have its advantages (will give it a try) but why not use iodized salt? It’s cheap, readily available and works without any problems. I’ve had trouble with freezer burn and found that not freezing lasts much longer. We have been enjoying the jerky in this video for 9 months now and it’s as good as day one. The stuff? we froze was burning within weeks. How long is your vacuum packed, frozen jerky holding and what did you do different?

  8. davidcfowler says:

    Good video just a couple comments. You don’t want? to use iodized salt but rather use sea salt in the jars. Second is to vacuum seal and freeze.

  9. SurefireWoodsman says:

    Really not sure about the brand on the fillet knife (very old). Any thin, sharp, flexible fillet knife seems to work good for trimming and separating muscle groups. The large carving knife used for cutting steaks is a? Swedish made FORSCHNER – VICTORINOX 403-14. For cutting even thicknesses on large steaks, long, tall, thin and sharp is what matters.

  10. VietNormbo says:

    what brand knives do? you use to fillet and bucher… are they old hickory knives ?

  11. Khain Punchard says:

    Thank? you sir

  12. SurefireWoodsman says:

    It was stated in the video that the jars? should not be sealed until the ice had fully melted to avoid pressurization but thanks for stressing the importance of this point.

  13. SurefireWoodsman says:

    Most store bought jerky is loaded with preservatives like nitrates. In our opinion, half drying the meat in a dehydrator or oven and then finish drying the strips in a hot smoker (above 160 degrees) would be a better option. Smoke is a great tasting natural preservative and smoking the meat above 160 degrees will kill the bugs making it? safe to eat without additional cooking. You could smoke first and dehydrate second but make sure the end of the process is at high temp, not the beginning.

  14. SurvivalSkillz1 says:

    stop jerking around lololololol? jk

  15. Khain Punchard says:

    Hi, is the jerky i buy from store bad, and if so would there be any way? i could make it better ?

  16. thebastard1958 says:

    Thanks for the info, one other choice, I was thinking about is that you could make up enough to keep on hand and have it delivered to me when ever I put in a request. That would save me a lot of time and work.? THANK YOU SIR!!!!!!!!!!!!

  17. SurefireWoodsman says:

    Some people have good luck with vacuum packing. We? found the failure rate on the seals was just too high. Canning jars are expensive and fragile but they are really reliable. The jerky we made in this video last year still looks and tastes great. However, we use Mylar bags with oxygen absorbers as a good alternative to glass. Check out Mylar Pro’s website for products and video for vacuum sealing the Mylar bags.

  18. thebastard1958 says:

    what about using a vacuum sealer & keeping the jerky in an o2 free bag? I admit to total inexperience on this subject but plan on getting? started very soon.

  19. nicpierson says:

    It’s IMPERATIVE to note that using the Dry ICE method can be LETHAL if you seal the jar before the dry ice has melted. This is basically a pressure bomb and can violently explode that jar sending glass in you.

    Not trying to be a downer, I just don’t want anyone to get hurt who doesn’t understand the gas replacement method you mentioned. I nearly hurt myself pretty bad? in college making “dry ice bombs” with friends at parties.

  20. Ready2Run1 says:

    haha you caught that? too??? took me a second 🙂

  21. I watched some of your U? Tube presentations and enjoyed them thoroughly. It’s great to see a competent woodsman. Surefire, what area do you live in? I’m interested in purchasing some property in the Montana, Idaho area–as far as possible from people. However I’ve looking and the prices are so high for land with little or no access year round and no electricity–not that it would bother me, but I own land in WI and now building a house in MO and prices much cheaper. Any advice?

  22. kissmyarse666 says:

    i? love watching ur wise ways brother . kind regards phil

  23. IronRangeSurvival says:

    Thanks for sharing!! That’s some beautiful? country your living in.

  24. nice vid, I learnt alot from this. One thing I bought a dedicated dehydrator(5 tray, 3 heat? setting), makes drying jerky(and fruit)very easy. best $100 I spent.