Survival Food: Preserving Jerky

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

Rasmus.

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.

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…

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?

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.

Thank? you sir

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.

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

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.

CAUTION:
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.

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?

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