HOW TO MAKE BEEF JERKEY/SECURE MEAT IN THE BUSH !

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dehydrating meat what is that well basically when you think about it once you're done dehydrating your meat you end up with dry meat it's just simply using a heat source during a long procedure or longer time than usual what you usually do what happens is for beef example for meat when you dehydrate meat it will take the moisture out of the meat without taking any of the good stuff like the protein and stuff in the meat but it takes all the moisture out so it becomes dry that's the reason why this type of meat done this way will keep for a long time now if you do it right it could actually last for six months now what are the I'm talking in the bush what are the methods that you can use to dehydrate meat first of all the two heat sources that we have is obviously the Sun and a fire the three main methods that people use the first one is just the Sun with a lot of salt the Sun and the salt will help dehydrate and at the same time the salt will help preserve now when you use that method usually any method that I talked about will take about 24 hours in average again it depends the weather it depends how you take care of your stuff but depends how thick your meat is and all that but using that method with the salt guys your meats going to taste salty that's for sure but at least it's going to be preserved there's a second way that's very popular and probably the best way and the third way is the one that I'm going to show you in this video let me just set up the camera and we'll talk about the second way now we talked about the first way by using just of the Sun and salt but some of the times and most of the times the Sun sometimes won't cooperate and clouds will get in the way and most of us don't carry enough salt to do it anyway so a very effective way is to you know to use the tripod way when I call it a tripod way but what you do is make yourself a tripod obviously the source of heat is going to be a fire all right what you do is get yourself some pieces of steak like this and inside of your tripod you're gonna tie them up you can you know depending on how much meat you got you can make a rack like this another one going like that and just a few to put your meat here you could make another level if you wish all right but what's important is that it has to be inside and I'll tell you why after once you've done your rack you've put your meat after that you're gonna take some more pieces of wood and put it over or outside of the tripod as such again you're gonna go around like this and you're gonna put maybe another one there's one here another one here now why are you doing this your meats inside put your pieces of wood on the outside be able to weed yourselves you know some green branches some boughs whatever you got or tie them up at the same time this rack will solidify your pieces of your branches and keep them off the meat now you can use you don't have to use a tripod way you can make a nice square and but the problem is is that why is it effective this way if it's pointy like this and you got your meat in the middle and your rack is outside all right with the branches and all if it rains your meat will be covered all right protect it from the rain and at the same time even if it does rain and this well waterproof you're still going to be able to continue your process of dehydrating now another reason why we've got her meat here rack on the outside covered with branches get green stuff whatever it's not non poisonous in your area or green boughs the way we dehydrate is by cooking or making a fire here in the middle the heat will go up and because of your rack because of your pieces of wood and your branches you are going to capture the heat inside here so it's gonna slowly cook and at the same time you're going to trap your smoke and that smoke what it does it doesn't just savor the meat but it will keep the bugs away so this is a very effective method process of dehydrating meat now again most of the time it will take around 24 hours a day it could be short or longer again it depends on how thick your meat is how much you're taking care of your fire how much heat is receiving it depends on the weather outside if it's cold it's hot on a lot of things but an average is 24 hours now what I'm gonna do in this video is I'm gonna show you what I call how to do fast jerky sometimes when you're in the bush or a survival situation you don't have all that time to wait and this way it takes about around now and a half two hours to do so stay tuned and I'll show you how it's done

for the fast jerky the next thing you do after building your tripod is you're gonna use one piece of steak depending on the meat you got obviously now I'm doing faster okay I don't have much meat so I only need one piece you can put another one if you wish it's up to you but what's important is to keep it between two and three feet from your fire from your heat source now when I mentioned two to three feet that's what I mean it doesn't have now it's not from just the coals I mean you don't have to use just coals you can use fire or whatever you've got wherever the flames come up to this has to be between two and three feet that's why when you do have or make or want to make fast jerky it's important to have an adjustable tripod so you mean a second I'll adjust this and I'll show you what I mean tripods out there this is the one I prefer especially for fast jerky it's very easy to do the only thing you want is to make the adjustable pole a little bit longer than your two other pieces doesn't have to be that longer or this long like you see just I didn't feel like cutting it up but just to stop playing with your fire or not having to play with your fire you can adjust it just with this now keep in mind this can be the whole tripod can be moved backwards depending on your need right so the fire is pretty high I'll leave it like that when it starts going down I can just lift up this back pole here and back up like that is such yeah I went down almost a foot there down you can bring it lower even lower even lower and adjust it as I need to adjust it this is a way that's pretty easy and effective and it works great especially for fast jerky now the next step is having your meat all cut up one little tip guys or one thing I should mention when you do the fast jerky it's not gonna last as long as your normal jerky this way may last maybe a week before you know your meat starts to waste away it could be a little longer I don't know but it's not very very long one week minimum that's faster key to eat on the trail as you go because this way is cooking it a little bit faster so obviously the meat will still have so moisture in it which is the reason why it's going to waste one thing you want to do with your meat is not cut it up too thick I mean it could be the size that you want but as long as it's not too thick between 1/8 and 1/4 of an it an inch thick not more than that reasons why the thicker your meat is the longer it's gonna take the more fuel it's gonna take and when you're done with it finally you're gonna find that it's very hard to chew on so when you keep a thin between 1/8 and 1/4 of an inch that way it won't take us long to cook you won't waste any fuel and when you do put in your mouth you won't be sorry so the next step after this is getting your fire goal

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now I know some of you will be asking for I might as well show you what kind of marinade do I use well actually I just put in anything that I think I'm gonna like and even I do a lot of experiments actually this time well just before I tell you let me show you a couple of spices this spice right here this lovely orange stuff I have this in one of my mess kits when I go out the bush and this I use almost all the time on anything this will spice up any type of food you got from meat to noodles to anything this is just great and there's some of this in it it's Clubhouse sweet chili and peppers good stuff and there's some of it in there also one of my best spices just for beef

I mean steak or hamburger meat was this one right here steak and spice Clubhouse this has been there for all over 50 years these spices here and they're just great here smell mmm smells great doesn't it anyway there's some of this in there as well there's some water I put also some little bit of maple syrup and some garlic powder just so it's set for my let it set for about 24 hours and that's what it looks like just before cooking it so give you a little closer look this is beef by the way you can use any type of wild meat all right I'm to dehydrate this bushcraft style now I'm doing this for beef it's fast jerky but the same process for any type of meat or pork your your finished your chicken the same process so don't mind my fingers all right

obviously when you marinate something it always doesn't just I've no cook or I have no expert I just know a few things but just doesn't give a good taste to your food but also tenderize it I know we don't have that luxury if you're stuck in the bush right now I do my fire went down it's about two two and a half feet from my meat I don't know if you've noticed I'm not completely on top of the fire but I'm you know more to the side so I just to make sure the heat doesn't go just under but on the sides that's what I wanted that's how you want to make this fast jerky with this heat and the smoke you know there's flies out they won't bother the meat got a few pieces left I got a plane to place

okay we're done now all you have left to do is check your fire check the distance between the meeting your fire and feed it if you need to change a distance if you need to and what's neat about this tripod you can do that easily and all you have left now to do is wait about an hour and a half two hours it should be done

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now that my fires gone down I need to adjust it a little bit just going to bring it down more than that just to the desired knee if I see that this fire is not enough to finish up finish the meat off I'm going to readjust it back before my coals die off I'm gonna refeed the fire and it readjusts it to my needs all right when you see that your piece on the exterior is dehydrated there's one more thing you need to do because there's one place still left on this piece of meat that is not dehydrated that's where it's hanging see it this is where you just turn them around like this do this turn them around and you do that with all the pieces and the wait until that top part is done then your meat will be done I'll be talking a bit later and the signs you look for that tell you when it's done all right she's done it took a little longer that usually takes half an hour longer a little bit of wind that was on my side so I kept the heat from doing its job but it's done obviously a better way you know of doing this would be hanging your meat with some type of wire but you know we don't have that luxury in the woods so oh this is gonna be I'm gonna do after this I'm gonna I like to cut it up a bit and I'm gonna show you what to look for see what it's ready so I'll get right back with you guys okay

a few tips to see if your jerky is cooked one thing that you're going to notice is that you're gonna see through the meat completely not completely but you know through inside the meat with no problems at all don't have the Sun skew a minute

I'm trying sorry about the camera so you can see right you see not through it but you see inside of the meat that's a good sign this is cooked you see my finger it's dehydrated right through I know that's my first good sign give me a second I'll reposition the camera alright first I sign you see is through it the next sign you want to do is when you rip it you shouldn't have any problems at all if you feel any tension at all that means the inside is not quite cooked so you have to reboot it so you just tear it you see how it comes easily apart you're gonna see the inside also is really cooked all you see is little fibers sticking out that means it's perfect right it's flexible if it busts okay there's no problem there it's just that it's a little over dehydrated but this is what you're looking for to know that it's cooked now what I've been waiting for tasting it

just like I like it sweet and spicy hmm-hmm-hmm ask my cameraman see if he wants to taste it please there you go oh thank you very much mmm you're right this is very good I'm gonna go out with you more often well I'm happy you liked it all right guys

don't go away I've got some important things to tell you just before this video ends okay all right just a few thoughts concerning you know doing some beef jerky or dehydrating some meat in the bush

especially in a survival situation that I want to address now when you're home or you're just camping only in a campsite and doing this it's easy it's fine it's dandy but when you're stuck in a survival situation it's a different story and I want you guys to keep that in mind if you do happen to kill an animal it could be a deer it could be a wild boar whatever type of meat animal you have in your area you're gonna face two common enemies now we're talking about real life stuff here okay reality what's going to happen to common enemies are two main enemies that you're going to face doing this is number one time and number two predators let's talk about time let's say you do capture an animal now depending on the weather you won't have much time as to take care of that animal and put it on a tripod and start smoking it or dehydrating it so you're going to have to be able to gut the animal to skin it once that's done you hurry up and make a couple of tripods as many as you can you can make the racks like at the top like I showed you just the inside ones don't work on the outside right away all right you got priorities once that's done start your fires once your fires are started then you jump on that beat and you won't have time to cut in small pieces like that so you cut as big a piece as you can this way but as soon as you can't always cuz that that's a general rule that the thinner it is the less time it's going to take less fuel so you cut as much me as you can you put on your racks now once the heat touches the meat and the smoke don't worry about your meat will be secured so you finish it up obviously there'll be waste with the animal but you have no choice now that's time factor the second enemy will be the Predators now with that smoke going on and that meat if there's any predators around they're gonna be curious and they're gonna be coming it could be bears wolves coyotes whatever's in your area like a bear they can smell food twenty miles so you know expect on maybe having some visitors but there's one thing that's on your side is a fire now people think that the fire will scare the animal obviously you know fires do scare animals but the main thing that does keep them away is to smell the smoke so if you're I mean if your fires are well lit there's a good chance no one's gonna come but always keep an eye on stuff alright so to call my name it enemies number one it's time because if the weather is hot your your your meat is going to overheat real quickly and go to waste and spoil so you got to hurry up and do that and then watch out for printers so now that you know about your two enemies it's not going to be easy but it's doable I mean you have to survive you need to secure your meat but once everything is done and you know your meat is being secured by the heat and the smoke then you can start working on your rack all right you know to cover the top like I mentioned before so three ways of securing your meat in the bush right number one Sun and salt which is one that we won't be using probably because we don't have the salt the second one which is the most effective one is the one that I told you about concerning you know the tripod and the rack and then you cover it with branches I don't know if there's a name for it but I'll name it we'll call it the umbrella method because it looks like it and there's a third method that you just seen which is the fast jerky take between two hours three hours depending again on your weather and how well you're taking care of it so guys I hope you know you learn something from this this is Mike from bushcraft parks thanks for watching

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