00:00:00 Speaker 1: All right, this is the Medior podcast. We're gonna be talking about smoke, puss, pickled sucker, donkey dick, stuff like that while an array of which I have laid out in front of me. But first of all, talk about a couple of other things. Real quick. We're recording right now to Anchorage, Alaska. We're in Anchorage because I'm I'm passing through Anchorage, UM on the way out to hunt for a musk ox out on none of Back Island out in the Baring Sea. It's funny because on the way here, I was reading this book the writer Peter Matheson, who many people. Many people don't know who Peter Mathewson is. People who do know who Peter Mathison and Is often know him through his book Snow Leopard. But Matheson in the sixties wrote this book about the musk ox on Noneavack Island, and on his way to Noneavack Island in the nine four he passed through Anchorage where I'm sitting right now, and he had this passage I was reading on the airport. I want to read this too. I'm sitting here with a couple of guys from Anchorage, and I want to read in this passage from Anchorage, there's no road westward, and it remains a frontier town despite its efforts at mainstream respectability. It still has pawn shops full of guns, hides and snowshoes, and saloons jammed with Indians and prospectors. No longer gold but oil. Violent death is not an unusually event, and Anchorage and its jail is full of wild young men. The town has a striking location by the sea, on a plateau surrounded by mountains, and despite its recent earthquakes, its prospects are immense. But domesticity is soon to come. Its novelty stores will no longer sell small moose droppings made up as ear rings, and it will be just another provincial town to which zoning came too late. He couldn't have been more. I was like, you think this guy would have passed through Anchors last night, don't you feel that? Oh? Especially the moose drop, the moose drop everything. Yeah, you can still buy those all over town. Was that written in the sixties, that here, here's here, here's here's you sitting here right now? Um My brother Dan Ronella and Brant Mixel, both those guys you might if you happen to watch the show called Media. You might have seen these guys on the show. They're both biologist. Danny works with fish and uh Aquatic Ecosystems. Brandt works with ducks. So they're as involved in wild games. Uh, they're involved in wild game. It's the life of wild game and not just like what happens after it's dead, but things of the nature of keeping wild game around. And Uh, Mike washed Leski, you polish Mike um Austin, Texas and then your honestly tell us, Yanna say say something to Latvian, say pickled pike and Lavian can't do it. He's not fluent. Oh my, my dad listened to the uh Bozeman episode and he was happy that they don't air the Meteor podcast and Labba because he was a little uh, he was a little embarrassed about my Lavian skills when he put me on the spot in the last one. Yeah. Nice, Uh speaks Laban. Where's the special Lavian ring went to Latvian camp has never been to Lavia. We did get a trail camp pick of some that was amazing. Man. Latvia, where Janice's family hails from, has actual wild boars. And I'm telling you, in the US people as talking about like Siberians, you know, like wild boar, wild boars. It's like there's something else going on in Europe. You look at those pigs in Latvia, it's like that's a pure form of like there's a lot of domestic strains that have weaseled their way into US stock because them pigs are not the same deal. They look very fleet footage that picture it's like, I don't know, it must be some sort of a trail camera traffic camp pigs. These pigs are running across the street at night and in Regal Abby in the capital city, and it almost looks like not a single pigs foot is actually on the ground. They're like running and it's just they're so quick, nobody's really touching the ground. There's there's just like, man, they look like wild animal. And in the guide, but there's a picture of a wild pig and I'm like, man, that pig is a wild pig running through the snow, and it won't be an Eurasian pig. It's like the US ones are a little bit different. We're getting away off subject um smoke pus donkey dick. We're a talk about everyone here is is involved in at a hobby level and be on a hobby level, uh, preserving wild game. So I'm talking about canning, drying, freezing, charkoutrie like whatever it takes to carry wild game over. And so I want to have a discussion with a bunch of people who I regard as having levels of expertise about what they like to do with wild game to hold it over. So this is everything excluding fresh consumption. And when I was thinking about this, I thought about the body. I kind of like made some notes to myself and they put all the different forms in alphabetical order. Um, and within that, we're gonna start talking about canning and just what we have here? What do we have? Someone rat a lot, everybody rattle off what they have here. It's canned, Dan's got smoked, Okay, smoke. Octopus? Where is it from? What's up with that? It's it's small, it's a it's an octopus that that that I caught at our the cabin that Steve and I and are some some other sharing Saltry Cove, Southeast Alaska. But it's an octopus that wrote up uh from about two d and fift of water in a shrimp trap in it. Yeah, and it was an octopus that I don't know, maybe you know the tips of its arms. If you kind of spread it out, it might be maybe four ft across. I mean it's a substantial handim hope. But it's fit through you know, the eye and a shrimp pat pot, which is about it's not as big around as a beer can, you know, so that somehow those things just contort their way a little att Yeah, get through there, you know. But yeah, so I pulled it up and and uh, I was with rod letton when when we got it, and he took four arms and I took four arms and back and packed it, brought it back to anchorage and boiled it for a half an hour, smoked it for a few hours, then put it in a jar and process that their pressure cooker. If it wasn't for smoke, doctor Pus, I wouldn't have gotten involved by that place, because like when you took me out to meet Ron and he gave that jar smoked oxopus, the best thing, man, just like so rich and perfect. And then uh, brand, Brand's got everything in the world caned here. Yeah, so all right right on top we got some canned rendered bear lard, which looks like large Oh it looks like Chrisco. Yeah, that's way cooler though, half parint jar of Chrisco. Then we got a can of canned bear meat, which getting the fat off all the little chunks of stew meats practically impossible. So there's also some render, some canned smoked salmon, some goat stock from mountain goat from mountain goat from this fall, and then some donkey dick a k a summer sausage. We're not yet different can, so I'm I'm jumping ahead, so we'll stop on that. What is in the last can is that is um moose ribbed meat off the bone in a jar with barbecue sauce and then and then process and the pressure cooker. So a whole bunch of stuff. But that's the most interesting thing because so many people ditch ribbed meat or just grind it other wrong ground. Lot as you're using it for something great, but like any possible other use you can find for that stuff, So you just like took the rib chunks and you say it's but it's not. It's hit and miss. It's hitting me. And there's a lot of jar to jar variability, like but like from what fat? Yeah, I think it's fat and just the overall amount of meat. And they're compared to connective tissue and stuff. It's like some of them are pretty good and some of them are pretty marginal. You know, it's the whole ring. I'd be curious to see what you guys think. You guys, we should try it, you know, I want to check it out. Now. All the stuff we're looking at, the can stuff we're looking at is canned and glass, um, just like classic bell jars, ball, current ball, her and ball. But you had you should explain it to me because uh, for a while you Danny got into canning game meet and steel cans. The thing I obviously remember. Man, it's so funny is one years ago, back when you're just like so poor, you had sent down a teal you'd stuff to teal inside of steel jar, and Candid and me and Matt carried that teal everywhere for the longest time and we're eventually up hunting on in the Unit six fifty two on the muscle Shell River from Yield. You I remember we had in our backpack the teal, the can teal and a whole bunch of slim fast steel cans. Because Matt had this neighbor in Miles City named West who had died. And when he died, Uh, somehow or another, someone brought over all these cases of slim fast that we're somewhere and where I don't know. I don't know how it was affiliated with West's death. We aim into possession of a buch slim fast. Bring West up for an interesting thing, because you want to talk about meat. West wash before he died and after he died didn't have one of the stumps. His thumb was gone. When he was a kid, they used to hook up. They take the tire off truck and run a belt on the run a belt on the rim, and they would off that belt power a big buzz off to cut wood. In West cut his thumb right off off, I mean like joint everything. Cut his stumb off. And West said his brother took the thumb and threw it into the pig pen and pixes eighth. The thumb never gota reattached. So he had his his slim fast. And that we that Matt inherited all this slim fast, and the we were walking around he couldn't open them. We're walking around drinking slim Fast with this can of teal and a can I remember Pooter was here and a friend of ours food and he was drank about six slim fasts one day. It was comment that if this stuff really works, he's gonna be skinning bones. And no doubt there was the enough dance can of s is canned teal. And we must have been carrying around too much because it was, honestly like a can of bones. It all just fell off. It all like dissolved or something of its like we're trying to make sandwiches of it. You just had like drink was on top and pick the bones out, you know, and it was like Danny's canned bones. Man, look home? Canning me? Is it? It's I mean, you're cooking it hot, and you're cooking it long, and it's when it's pressure cooker, so water gets up to what was it about two twenty in there. Yeah, it's under pressure, so it's way hotter than just like a pot of boiling water. And then you might not processing the stuff, you know, for sometimes an hour or more, and so yeah, you're really cooking the hell out of it. So it's it's hard to gauge. Well, I mean it's hard to avoid. I mean, it's just probably what I'm saying, just don't know, you know. Yeah, Like for like when I go to do one of the things I like to cook is just to do corn meat and a pressure cooker, and you can't look, do you know what I mean, You're just like, I don't know. Sometimes you blast it. Sometimes you open it up it's not ready. Sometimes you open it up and it's like broth. You know, you don't know. But what was with the steel canner? Like you don't use it anymore? You know, I still have it, I just haven't used it in a while, and I keep thinking I'm going to. But it's essentially the same process. It's supposed to be cheaper. What No, it's actually more expensive. And it's yeah, yeah, because you know, when you're when you're working with glass jars, they're reusable. All you need to do is buy in the in the in the the rings that steal down the lids are reusable and the only thing you're buying out out the lids. You know, they're less than a bucket piece. But when you're canning and steel jars you need. You know, you're placing the whole jar the cold can every time, you know when they're they're kind of expensive actually just to buy them love. What's the selling point? Just it's that they're unbreakable. Yeah, so it's nice for you know, going on trips and things not looking glass around for sure. Man. Yeah, you know, we're kids, Like we had our laund room doubled as a canning room. Like it was kind of the air when people were really in the canny, I think, yeah, a little back to the earth. And my mom had all these shelves in the basement and she would can venison, just Cuba venison. Do it so like Cuba venison. Packet into the jar, raw, pour water on it, sometimes water and mustard, sometimes like a thin barbecue sauce, and then vaporizing that can. But it was good man, like eating that stuff. And I started doing that again very recently. And when I did it, I did it just like Mom used to do it, just chunks, So I was in venice. I was was moose, not dear, but just chunks and moose me into jo are and just straight into the straight into the pressure cooker, like just like bonded it and that turned out pretty good. But the other thing I did that I think improved it substantially was just browning it first and then packing it in the jar. But no sauce or anything. Nope, Nope. A little bit of salt, pinch of salt. That's all I put in there. It's water and salt, very little water. You don't even do you put water in? You don't have to, but I do. I do, and not not all the way up, but maybe half three quarters of the way up. That's what's funny about the smoke puss. It's in, it's sealed, but it's just the pieces of puss bounce around there like marble. Yeah, that did you put water in there? I don't. I don't generally pool water in. So that's all the salmon fat in that, But that that um jarred chunked meat, especially the stuff that I browned first. Like if you're in a hurry and you didn't thaw out, you know, meat for dinner, and you just take some of that and you can just shred it, you know, with a fork in a pan and brown it and make cocos out of it or yeah, or just throw it on a sandwich or whatever. It's it's like super fast and it's really good. A little barbecue shaw oh yeah, barbecue. It's basically just like having a leftover pot roast that you can shred instead. It just comes off at a jar on the shelf. That's the last time I can't a bunch of meat. It was for that reason. And that's what I use it for. Is when you screw up and you don't saw something like you don't know, like whatever. You go away, you're like you're doing something your kids or something, and you come home and you're like, man, I didn't throw anything out, and it's so late and everything's screwed up. You're like me, either I have to like go order a pizza now or something I would take that can open up and do it. Yeah, because it's like you just that way, you can stay on it. You can stay on a good you know game kick without without without blowing it off. But the last thing I can not long ago is I just made We did this thing called the mixed boil where we boiled like tongue, all kinds of stuff and the pot in the liquid was so good. I just canned all that. It was salted already very salty, so you can't reduce it down to make like a Demi glass or something, because it'd be like overpoweringly salty. But I jarred that and now that's the soup in a can like you pour us about you don't. You just add anything to it and it's good. You put a carrot in there and it tastes good. Man. You know, I did twelve quarts of that stuff over Thanksgiving and I'm down to two quarts now, so I've done I've eating ten quarts in the last couple of months. You know that. That's something that both Brandon and I've been doing over the last several years. Now. It's it's just bringing a whole bunch of bones and making buns of stock out of him. And what do you guys do when you're doing that, Like what you make? What would you do to make the gold stock? So roast, cut up, quarter a bunch of onions, peppers, carrots, celery, leave the skin on the onions. That's um one of the things I've learned. The skins helped give it that nice dark color. So quarter all the veggies. A lot of recipes, a lot of recipes you'll find will say, you know, kind of do the veggies and the bones together. But I go a little little bit bigger, So I'll go just an entire bacon sheet of veggies. Roast until they're good and brown. Maybe put a little oil on them. Then do ribs, ribs or femurs, radius on the whatever, whatever bones you have handy. Roast those good until they're good and brown. Throw them all in the pot, cover them with water, and then simmer them a real low for as long as you can stand it, like days. I usually can get it done in a day, and then I'll let it cool down overnight because then all that um, that fat will solidify on the surface and it's really easy to pull off. Yeah, if you set it outside, it comes off like a frisbee exactly. Yep. Do you strain yours? I do several times. I use paper towels in a calendar. Yeah. Yeah, I run through wire down, I run over cheese cloth for no reason other than it just looks like static. Yeah. Stock's gotta look good, man. It's got to be clear, like I don't want it to be cloudy, honestly, doesn't. All there's the flavor, the utility, of it doing it. It's like it's just so easy to run, even even like a nylon or something. Run do there to pull it out, you know, um and then definitely get that fat off. But that that fat, like we're early. We're talking about Pooter enough slim past I was saked it. He is such a hard story to tell, but you know what I'm they're talking about. So one night we're out drinking and we're talking about ice fishing at night. We're talking about late night ice fishing, like ice fishing all night. Later that night, Pewter starts telling a story about the way he likes to cook sausages where he will add a bunch of butter to him and then cook them. And then they'll eat sausages and they'll leave them in the boiling liquid and put it in the fridge, so you know, the fat sets up like a white thing. So hours go by after our ice fishing conversation and this comes up and Pewter says, I remember this sentence for the rest my life. Of his sausages. He says, now you want to talk about some late night ice fishing, all girl, hole through that and see if you can't pull out one of them longers speaking of trying to break through the layer of fat to plow out of his sausages. All right, doll with pooter, so canning. That's like a basic rundown on canning. Now I have like shark kutrie written down, but then I got broken down. So I want to talk about drying because one of the things we have, you guys to check this out is I have mood. Where is it that's bra sola right there? Try this. I just washed all the mold off for you guys. What is it that's off a shoulder? So shoulder or what that's moose chunk of moose shoulder brands? Moose stuff is good? Really dialed in on this stuff too. All this is so you make a cyre like you take a piece of meat. This smill is bigger rounds a piece of French bread. They're a loaf of French bread half as much as long, and packing the cure, assisting the cure for a while, and then I put it into this thing called ume dry bag, which is like normally to make air dried meat you gotta put it in cheese cloth and have the perfect temperature and ship to hang it up in your you know whatever, like a pastry room or something. But the bag, the ume bag, some people hate it. I love it because you put in your fridge and put it on a rack and just cure and are so you can do like all kinds of things you can do for pudo anything in the bag. It just takes longer. But you don't need attend to it now. Hank Shaw, he says he don't like those bags at all, but he's got higher standards than I have. Is it delicious? Like I'm telling you, man, I put that in the salt sugar cure. But I put in that bag, and I put it in there around Thanksgiving. It's been in there are months, and every week I poke it. And when it gets to be like like if you make a fist, a tight fist and poke the space between your thumb knuckle and your pointer finger knuckle. And when it gets to feel like firm, like when you're making a tight fist and you push that patch of ship right whatever that is right there, you're high, I'm telling you, man. And then I run it through a slicer. I have a Deli slice. Now. Carlson makes it the same way without doing the umi bags. This is harder. Let's it go longer. I could make that like a brick. It's just like just like semi permane. I know, I don't want to I don't I know a guy. I don't want to know who it is. I know I can tell you who it is, but I know a guy who sent some of that material off to a lab to find out what exactly is it and is it patent protected? And they couldn't figure out what the hell was So I don't know what it is. It works, man, But here's the thing. It's soft because that's the middle. Do you know what I'm saying if I waited for the middle to be perfect? So anyways, this stuff you never cook at the brass Sola. It's like b r E s A O l A. You never cook it, so you cure it and then you let it dry, then you slice it. It's like jerky is never been smoked, never been cooking, never been nothing. It's the best thing on the planet. Man. It gets a white mold on it. Hank Shausa, don't worry about the white mold. I hit a hit a Twitter message to the Umai people. They said, don't worry about the white mold. Yeah, how thick is that mold on that one side? Not like a mill, very easy to wash off, But that stuff, man, my kids like that junk. Yeah, my kids like that too. I love it. That's just like a dried like dried meat. I've only tried it once. I just hung a chunk like on a hook on a you know, eight piece string in the garage at fifty some degrees for months, waiting for that same tenderness too. And it was good. It had his flavor, but it also had this little bit of yeah, a little bit of twang. That was tough. This has a tiny bit of twang. Well, don't you hang dark breasts up in your shed duck hunt? Yeah? Did it never turned out? Oh they're okay. They would dry. Yeah, they they were edible. I mean they weren't as good as that. That's stuff is good. I think the white mold on meat is kind of appetizing too. That might sound a little weird, but like a salami, Yeah, slammy is just on there. Yeah, I think it's beautiful. A buddy mine who's a chef, man, He says, uh, black fuzzy mold is the only mold he cares about, Oh, the only mold he avoids. He don't like black fuzzy mold. He don't give a ship about green mold, white mold. Black fuzzy mold is trouble. Ever made sauerkraut, Yeah, not mold. You skim off that. Yeah, that stuff gets rank um. The best jerky I ever had was definitely in Hawaii hunt with the guys on Molokai who just do air dry jerky where they tarayaki the jerky, and then they got boxes because all the bugs screened in boxes. They just set the box out in the sun for days and days and days and the screen keeps the bugs out, and their jerky is the best thing. Man never heat never touches it. You know, this recipe right here is out of that's out of Ruleman's book scharkoutri which, in my mind the Bible on all things cured and dried meat. I mean, it's just like his stuff. It's like there's not a ton of stuff in there. It's a pretty it's slim. The book is slim. He doesn't give thousands of variations everything, but it's like I've had I've never had anything out of Ruleman's book not worth and I've done it all with wild game, and I was fortunate to sit down and talk to him for a long time with it, and like you know about doing wild game, and he messes a round the wild game a lot, and just like he doesn't see any reason why the preparations aren't the same. It's weird. Like when you look at cookbooks. I remember that like probably the number one selling wild game book of all times, that L L. Bean cookbook. Yeah, and it's like, here's an antelope recipe, here's a moose recipe. So we always get messages from people being like, do you have any moose recipes? I'm like, I don't. Like that doesn't mean anything to me. It's like the recipe should follow the word you cut the chunk, what chunk of the animal. It is like there's shank there should be shank recipes, backstrap recipesat recipes. It's like there's those such thing as a moose recipe, you know. But uh, that's the only thing that I find. The point I was gonna raise about that is I don't spend a lot of time message. I don't spend a lot of time even looking at wild game cookbooks. I just look at cookbooks of people who do stuff I like, and just over time, you gotta get a sense of what you can pull off or not with game, you know. So I will say though about that ll being cookbook like he does have it broken out by all the different species antelope, Assie, Well, what about the raccoon recipes and the muskrat recipes and the beaver recipes? Like would you do move right there? No, No, that's not what I say. I say, hoof the game? Hoof the game? Now, yeah, don't in the guide book, which is not a cookbook, but in the cooking section of the forthcoming guide book that we've been working on for years now, we treat it as hoof the game. That's a good way to do it. Yeah, hoo of the game. And then you got Claude game, which is a narrow Yeah, Bear like Bear, I do something Bear. I would not do anything else. You know, I don't need bear steaks, you know. Um, what do you guys? What's your main jerky? Like? Do you have you guys do jerky? Yeah? Remember Dar growing up like not growing up later late Dar like Dad's fishing buddy. Dar. He was he was scoffing at the idea of megan jerky. That's probably the last time we were hunted with him. Oh when we were on the slope. No, no, no no, no, we were hunting rabbits. I remember because like my old girlfriend finally took a rap, Like, how what percentage of rabbits are squeal when you shoot him? Like one? Yeah, okay, I finally get my girlfriend a rabbit hunting first rap? We shoot you? Oh my god. On that trip, which is a long time ago, Dar said, I just see everybody else's jerky, dear meat when everybody else brings it into work for him, You guys do jerky, Like what do you do? You know? The only the only real insight I have my jerky is I really like it cut with the grain. I think I disagree completely with that. I think it's I think it tastes kind of mushy if you cut it across. I don't like cross grain jerkin cross cross grain out. No, it's actually got moisture in it. I like to cut it thicker, though, Like I like it to be more like um like that, like it's not technically called jerky. If you were to buy it in a gas station it's like a steak cut that's jerky, you know what I'm talking about. I like to make it more like that, where it's more like you're biting into a dry piece of steak as opposed to a dry piece of cardboard that doesn't taste good. I wouldn't even be able to tell if it's done your way, because when I'm making jerky, my test is when I can when I bend it, does it not snap? And does it reveal white fibrous lines? That's just so overdone? Man, like I like to do my talking about I know exactly talking about That's what I like. I see that, and I not even dog. I like to have my jerky done as much as if you're doing like say, smoked salmon, you know, like more like the dumbness as if you threw a steak on the grill and cooked it drying cered. I got you. Yeah, I'm ashamed to say this, like I wish it wasn't true, But in my mind not that I have any problem with this company. I I can't think of the name of the company, but in my mind, the best jerky that I make is when I buy the like when you see those kids with the kere and the seasoning. Like I have done many many and I have experiment with them back and forth. But like, just for a reliable crowd pleaser, jerky that you're four year old is gonna like those little kids, kid, Yeah they are. It's just good man, you know, key ingredient man. And listen, I say this with shame, like I'm like a guy. Like I'm like like a guy who's admitting to you know what I I mean? I say it was shame. I'm not proud of it. I'm saying it's like if someone said, uh, make jerky to please the masses, I would do that kind of jerky because there's something in there that changes the meat, you know what I mean? Like, you can't go and make gas station jerky. I can try what like, But a friend of mine point out, you can't make a dorito? Do you know what I mean? People say, like, what's the weirdest thing you ever? Hey? I always like cool ranched treetos. You're gonna try to make me a cool ramched treto in your house. I don't care how much shopping you do. You will never make a cool ranch trito. That is science and gas station jerky is not Actually it might be people meet. I don't know what it is, man, het what you're saying, there's a difference between. I mean what we kind of try to do all of our what we're talking about is processed meat, but we're still trying to somewhat stay away from the overly process And i'd say, as a general goal of eating game pretty much every day, what I try to stay away from me is the overly processed food. While I still process. We're talking about cooking our cannon, our meat at two five degrees for an hour. I mean, it's process, but trying to quote unquote keep it here. And so yeah, trying to do something that's as processed as a dorito. You're not gonna do it. But do you want to do that? Now? Do you? Uh? Do you do? Or do you not? Do pink salt on recipes? I rock koash your salt, man, So you don't do pink salt number one, pink salt number two on like cured hams and stuff like that. No, I don't. I don't go with nitrates either, in like my summer's soffice. Yeah, night ones, a night trite ones, a night trade I don't know if it's one or two. I just there's no empirical evidence to suggests that you shouldn't. I do, but I always feel like worried about it, But then you can't find any real reason to be worried about. Yeah. I haven't looked into the science on it, but you always here it's bad for kids. They used to give it to inmates to keep their libido down. Salt Peter. Oh, that's straight salt Peter petered out. They would give him salt Peter to keep them from sodomizing each other. Have heard that. You have heard that. I don't know if it worked or not. You heard that, Mike Mike's knowingly shaker said, Mike's is that what you had in jail. We're gonna take a quick break to service. Our sponsors will be right back. Pink salt one. So if you don't know what we're talking about. When you're looking at recipes for any kind of and he kind of cured meat that it's striving, stored some sort of like shelf stable attributes like hams and stuff, you'll often see where people want prog powder, which is pink salt one or pink salt one or what other names you ever see it as. It's about a prog powder and pink salt. One is a nitrate, one is a nitrite. And the difference between the two, I could look it up right now, someone can look it up. One is that umast like one tends to last longer. Yeah, I don't. I don't know the difference. Anyways, most stuff has pink salt one in it. I use it. A lot of people have an idea that you shouldn't be dicking around with it, and some people say the only thing you get out of it. Anyways, it does make It makes stuff vibrant red. So when you eat like an old red like you know, at least some call hot dogs like reds or red hot or or something like that because they had a super vibrant red to them that comes from that pink salt. When you do corned meat, you put the pink salt in there, and it really makes because if you make like core meat for St. Patty's Day, it'll always get this sort of grayishness as you get in the keyre doesn't penetrate, you know, and it gets gray in the middle. You do like you put pink salt in there, and that some bitches pink, you know, all pink inside Morton's tender quick. I mean that that's what I used. It's loaded with it. Yeah, yeah, it's just like basically salt with nitrates added to it. I think, yeah, sugar and yeah, salt, sugar, ton of sugar. And you're saying the only thing it does technically is the color, but the purpose of it is that it's a preservative. It does color, but it also has it functions as a preservative. So that's where the potential health concerns come in because you're basically pickling your stomach. Yeah, or I don't even know. I've never read like, I've never read a compelling thing about it. But it's just like some stuff is. So when it comes to this issue like not eating things or eating things, I I I tend to think we're not done making colossal mistakes, right, Like we laughed, like can you believe people used to you know whatever, Like people used to be out playing and maybe spraying DDT on them. I mean, it wasn't that long ago. That joke. Isn't done being funny. Our kids will say, can you believe about something we're doing? Right now, and yeah is it? Might it be. It's not gonna be drinking water. It's gonna be like something like that. Oh yeah, treated drop so yeah, I treated drink. Yeah, it could be the tree of drinking water and making that. It's not gonna be that. Their baff with that. We used to just eat deer meat. They'll be baff with that. We used to put pig salt on that ship. Um, I don't move down the line freezing. I got a million things to say about this. I believe for red meat, hoof the game meat, the best thing to do is to wrap it very tightly in plastic wrap suran rap I do, Okay, I don't. I'm not saying sran rap. You know what I mean, like Suran style plastic wrap, cling wrap, Wrap it very tight and cling wrap the goods of other cheap stuff. Buy it on h by the big gas rolls on Amazon, because it's just they never end like the foot rolls. Um. It seems like you're taking in the shorts, but then you realize that three years later you stuff the same role of sran wrap, and I do a layer of wax freezer paper wax side in very tight and I'm telling you can eat meat done that way if you trim all the fat off it, the tallow off it for years later. Absolutely it gets better. It peaks at about one year. Danny doesn't like people like A like people age meat. What we should talk about aging meat. That's we we have to we have to back up in time because we're on the f and we need to go back to A. But we should really talk about aging. But Danny, when you kill talk about your theory on moose, like when you kill it, when you eat it? Oh yeah, I I it's like seasoning firewood. Man, I put it the freezer and forget about it for you know, untill next till next fall. I mean if I can um because it's pretty tough when you go when it goes into the freezer. Hunting season in Alaska is in August September for moose. That's the funny thing about Alaska's like you guys are doing all your stuff in septempt. Yeah, it's basically summertime and then hunting season ends when fall comes. And there were people down in the Lower Fort thea are getting all fired up for like November, gun Dear, it's like full on balls out winner. That's like going on getting out the ice fishing gearing skis. So you get home from moose hunt and then you've got you know, hundreds and hundreds of pounds of meat. But it's you know, in town it might be sixty degrees in the daytime, so you can't hang it. Flies everywhere, so you know, you're just in. It's the race to get the thing in the freezer. You can't age it, you can't you know, hang it at all. When I think of angers, I think of picking blow fly large. Yeah it's bad. And so you know, depending on the moose. Man Like sometimes if you just were to cut a steak off hind quarter that you just brought home from the mountains, I mean it's so tough that it's I mean it's almost inedible. But yeah, metallic too, you know. You know, I don't know if the flav rice that that that irony like that, that that gets tempered in time. I feel now I'm not I'm not I'm not sensitive to that. But Steve, I've told you about this, but two years ago, man Carlson and I didn't experiment. We were we shot those moose, A couple of moose and it was the same thing as Dan was describing time crunch hot out had to just process right away. So of the two moves, we put seven quarters backstraps everything in the freezer. Then we kept one quarter and we aged it. Matt kept on it for a week and butchered it, labeled it completely separately. I will say that that aged me. For the first two three months, it was better. But after three months of the stuff that didn't age, I prefer that for the next year the stuff that was aged. Once you got out a year after it had been frozen, it was actually it had a little bit stronger taste and it was drier, But immediately the first couple of months it was definitely better. There's so much we are now talking about aging. I'm gonna get back to the freezing. But I gotta tell two aging anecdotes to say that I don't know the answer to this. Years ago, when I was in graduate school, my roommate sh a calf elk. What his rifle, So it's already a calf elk, right, it was like late It's like February, so it's kind of beyond calf elkins. Shout a calf elk with his rifle, and we hung that thing in my garage. And the weather Missouri is just perfect where we never frozed any of that thing. We hung in the garage was like twenty degrees at night up into the low thirties during the daytime. And we hung it and hung it, and it got to be where I'm not kidding you, you could shove your thumb into that elk. Best thing I ever had. It was so good. We ate the off, skinned off and get it ryand on it. You cut that rand away. We cut a leg off, get some meat off the leg, laid the leg laying on a tool cabinet or whatever, you know what I mean like, and it just got better and better and better. Now I always butcher my own stuff. But a couple of years ago we did an elk hunt in Kentucky, and due to heat issues and other apple considerations, I had did something I haven't done it forever. Brought the meat, brought the whole elk bowl. Elk not old, but how old do you think that bull was? Johnny? Yeah, brought him down, new guy, and he hung the elk for ten days in controlled circumstances, And I felt like that elk hang in ten days, wasn't it still needed to go in the freezer for a long time. I don't know what the answer is. I mean, I don't think you're hurting anything by agent, but there's just like I think it's it's so variable by the animal, by all kinds of climatic conditions. Probably I don't really know, but I know this. You don't pull You cannot pull a piece of meat audio for you just been in a year and tell me it's tough. It doesn't happen, you know. We went to when Eric Kern, a friend of ours. Eric Kern friend of ours back home and we had kept in touch with because he lives in Montana. He got married and he was married a gal whose neighbor was out of town the weekend they got married, and the guy, out of the goodness of his heart, says, well, why don't you allow some wedding guests to stay in my home? Because I'm out of town anyways. So they let the groomsmen, of which I was included in. My brother man was included stay in his house. So we're staying in a man's home who's lent his home to strangers. Matt looks in the man's freezer, and it's horrified to find that this guy has a bull elt from five or seven years. It was ridiculous in the bottom of his freezer, like it just has that look like no one's ever gonna eat this elk. Obviously not so Matt. I thought, it's wrong to steal, but it's not as wrong. I love that you and Matt looked in us freezer. But he's like, it's wrong to steve, but it's not as wrong as letting this bull out rot or get inevitably tossed out when this guy dropped some box and knocks the cord out of his freezer and it shuts down, or he just throws it out. He's not gonna eat it. He's gonna eat it with eating. And Matt took it that elk was fine. Now it was definitely like you could it was edible. The outsider a drying it was well, you had the trim. It was edible. It wasn't fine. It was edible. It wasn't gonna get eaten. And I think about that. I don't want to say I think about that every day. But that was a bold move because Matt doesn't do things lightly like he really weighs. He's not like, he's not impulsive, he's not morally impulsively. It was an affront to him. This same guy, Matt once killed the bull elk that was just the most horrifically tough animal I've ever been involved in. And he gave up eating anything for a while, but boiled cabbage because he didn't want to waste any of his jaw power on anything but chewing up his elk. So at night he wouldy boiled cabbage in his elk. And I'm telling you, if he throws that thing for two if he just been like, okay, that never happened, it throws it for a year, I think would have been fine. What a help. I can't give any hard and fast the U s D, A stats or anything, but I just feel that this is true. I don't think anyone in regard to tenderness. Freezing makes it taste better now, which brings us to I used to hate vacuum sealed bags because they always pop, but I realized they pop because of handling, and in some circumstances it's just impossible to transport him. But vac bags are not bad if you treat him so delicately. But if you're the kind of guy who likes getting your freezer and start digging around, you're gonna pop all your freezer bags. I pack them between layers and newsprint now because the same thing I'm talking about sran wrap and wax paper for red meat, but that doesn't work for fish. I don't think. I don't like it on sam and I don't like it on the hell, but I don't like it on freshwater fish, perch, bass, blue gills. I don't like that stuff. I like to use vac seal, but when you vac seal, you can't mess with that bag and bang it. It also helps to wrap in san rap for your vacuum sealing. No one told me about this works good for a couple of reasons. First, it keeps the Sometimes you know, the the liquids will get in when it's trying to seal seal, so cruff the seal so it prevents that. I also think it provides some protection if there's any pin bones from accidentally popping the seal. And then if you do break a seal, you still got a layer of protection on the fish. So it's an extra stat But you know, uh we love. I can't remember when I was gonna say it, and I try to remember. I say, do you remember one time we went back we were fishing halibut at the shack and came back with all our halibut packaged and stuffed into a rubber eyed dry bag. Yeah, I've done that a few times. Yeah, and then emptied it out into the freezer. And a couple of weeks went by, and there was the most horrendous smell coming from your gear room, oh, from the dry bag. And we kept going in there and taking everything out of that room, and no one would ever look in the dry bag. And we eventually found a pack of halibit in the dry bag, And so we disassembled this room multiple times until someone funny says, I'm gonna look in all the bags because we thought it was a dead rat or something. There's a pack of hellibt. Man, God, that smelled. You know what's funny? Had that same room got it was really stuck up pretty bad by a by a bag of dog poop that walking my dog, And I picked up his poop and stuffed in a little bag and had it in the backpack of cold pocket. Something hanging in the hot furnace room, and months went by and all the same thing. It was pt worse. That's one thing about urban dog ownership. Like I like temper I don't have the temperament for dog on him, But urban dog ownership it's like seeing people out. Like as a kid, you know when your dogs just ran you didn't like associate with their droppings. But it's so intimate in an urban environment when you gotta take your dog out, just it's still like steaming in the morning. Here, man, you gotta bag it up and walk around it agredable substance on the planet and put it inside an unbiodegradable substance and throwing the trash. I'm gonna run through a couple of things, giblets, freezing giblets, I do back bag or I'll take this a milk carton or something like that and freeze them. Put a layer in cover with the water, water, freeze it. Then you kill a couple more birds. Put the gizzards and hearts and livers on top of the ice, add another couple inches of water till they're covered. Freeze it. And I do perch that way, like if you're just dinking around, like catching a couple of perch now and then flam throw them in there. Add to an, add to it, add to it, add to it, an eventually got like a big thing of frozen flames in water. I think that for freezing freshwater, like low fat freshwater fish, bass, bluegills, perch. I still freeze them in water. You know, it's just nothing happens to it. You freeze salmon and water and it goes to hell. It looks like hell. But you can freeze those like white flesh freshwater things. Thawing, how do you guys thaw countertop or water or the countertop. You don't have a microwave. You don't use a microwaveing? Why not? Because they're gonna make you sick. It's it's just it's it's just because they they're trying to thaw something in the microwave and it gets all cooked on the outside and brown and gross and it's still frozen. Disrespectful. We go, we go, we go. Days i't using the microwave. Yeah, no, but you throw I mean, if you're throwing finish, especially if it's vacuum pack, just throw it in some lukewarm water and it's though in no time and really even and doesn't cook it. In culinary school, which I did not attend, they are like ice water bath, but I do. I do lukewarm water. If it's a back bag, I do lukewarm water. To thought. When I'm doing strain freezer paper throwing, I um just set it out on the countertop. If you're really smart, if you know, like you're in town, like it's Sunday and you know you're in town all week, don't work, you know you're cooking dinner every night, I'll try to go down to my freezer and like pull what I'm gonna be eating they in instead of doing that every day where you're pulling, like when I need tonight, you pull it and it's not all in time. You're like, oh, you're cutting it up. You weren't playing it on cutting it up, and now you're cutting it up because it's not you know, when I grind meat, like when I when I killed if I kill an am on the fall and I don't really feel like getting into sausage making and I don't feel like getting into um all the business. I'll take all the boned out meat that I'm gonna use the grind I'll pack it and gallon size zip blocks and just freeze those big gallon size zip blocks. If I'm in a super hurry, I don't even trim it. It's fatty, it's whatever tallow in there. Are just freezing those bags. His hair in there, and then I'll periodically pull a gallon sized bag out, wait it out. So I got ten percent fat pork or beef tallow that I'm gonna put in there, and then I'll grind that gallon sized bag of meat. And when I grind it like that, I thought, until it's still icy and then run through my grind then and everybody says, you can't do this, but it's total bullshit, you can't do this. I will then, So I thought, Bryan, to pull off whatever I'm gonna make that night, and then I will bag it. And those I always do my burger in those little polly bags, which are the best thing on the planet, man, the ones you grind right into. Yeah, you buy like ten thousand for a dollar or whatever you got, tape applicator, tape applicator. I will thought a big block, grind it, polly bag it back in the freezer, and you cannot tell me you can't do that. I have done it with hundreds and hundreds of pounds of meat. Yeah, and you can Patsy challenge up and down. There is wherever that comes from is bs. You can't do that about on a steak. You're talking about burger. What about a steak? Yeah, Because I'll sometimes, if I'm in a hurry, I'll come home and I'll throw a whole deer's leg in my freezer, tag and the ball still hanging off it, the evidence of sex hanging off it in a game bag in my freezer. I'll pull that le go, thaw that whole leg parted out, freeze my steaks, thumb back out, and eat them later. There's no difference, but the steaks. Would you throw us one of those back in the freezer? I just can't imagine the situation where that would happen. Like I thought something out that Someone's like, hey man, you want to come over for dinner, and I'm like, oh no, I would. I don't imagine doing that. If I thought a big chunk of meat and I cut some steaks off of it, or for only one half of it or whatever, I'll throw it back in the freezer. I do it all time. I don't have a problem with it. I tend to agree. I feel bad doing it because they always told you can't do it. Yeah, kind of like you shouldn't saw something in the microwave, which I really try not to. I'd rather thought fridge, but I will in the microwave. In the microwave. You know what I wish was here is uh I mentioned a couple of times Hankshaw probably has. He probably has a lot of answers to stuff like this because he gets he's he's his things like that. But thawt in the microwave, I feel it sheds tons of liquid that it doesn't shed otherwise, Like if I took duplicate pieces of meat and thought on in the micro there's gonna be a bunch of bloody water garbage in the bottom of the on the plate. It wouldn't be there had if I thought it in my fridge. It's somehow like coming off fast, somehow, like the way the crystals are coming apart. I don't know. As soon as shed water, it just kind of nasty, and then like dances, it gets warm and like brown, and I for I will saw red meat and warm water too. That's something that I disagree with completely. I stand by it. I totally didn't naked, no, no, I just I'll unwrap it. But you can't get the you know, I'll take the freezer paper off. You can't get the cling wrap off until it's stowed, you know. I'm now just take the cling wrap meat, just throw it throwing some lukewarm water. I don't like that. It DAWs pretty quick and when you pull it out, it's just kind of soggy, you know. And I just I take some newspaper has been drowned. Trust me, man, trust me. Try this, and the water is all red red. Yeah, yeah, that's that liquid. It cooks out of it anyway. But you take so take you get the saggy piece of meat that that just odd, and just take some newspaper and just roll it up in that newspaper and just all that water out, yep, and all that in the newspaper will soak up a bunch of water. And then you're reading your meat because newspapers never go off. And and just take that piece of meat and just set it on the counter on a plate, and like in ten minutes, it's pretty and it's red. How do you ever get the newspaper off. It just it just peels off. It doesn't it. It's not like those little play those things you get pretty silly funny. It doesn't coick up the color, it doesn't pick up the ink. Now to try it, sometimes try I will. I'm not afraid of anything. I'm eating meat that you've thought that way and cooked and it was delicious. I can't there's no way. Stuff right off, Set it on your counter and it'll sit in the air and it'll and in ten minutes it's all red and pretty and you'd never know, dude. But here's the thing like this, it's gonna sound weird. Like when I used to do a lot of fur trapping for mus grass and stuff, like you'd ring up drowner wires or stuff. Remember this, Dan, But you come to traps on, you know, and the wires going down the water. So I got one, you know, And and sometimes you had these one way slides, so you had to reach down in there and feeling around, groping around, you know, and you'd feel the hair and I'd always have like these nightmares in my trapped you reach down and be like a human's hair down there, and I'm telling you I don't like just like meat floating in the water. I just can't stand it. Man. But again, those guys in Hawaii that made the best jerk you ever had. They killed you. The first thing they started doing is filling up buckets with water and they put a bunch of salt in it, and they just dump all that meat for the night. Good. Yeah, what else? I'm looking at him, like, what in the world are you doing? Ducks and geese, man, waterfowl. Soak them in salt water. It makes them better. But I couldn't stay. I couldn't imagine doing that to a moose roast or a white tail. Man. These boys did, and that stuff come out looking like pale, like pulling out wonderbread out of a bucket. Man. But it was still taste good. But it's just like it just kind of sticks me out. Or are you taking out of the meat when you do that? Blood for sure, but I don't know what else. You just feels like you're degrading it, like when you take like you take a black angus, like prime beef steak. They don't soak that stuff in water. They don't want whatever is in that meat. They don't want that leaching out. I just don't think it's irreparable. I just think it it can be fixed. You know. Yeah, when I when I was down at the cabin last fall, I shot a little buck with Ryan Layton, and you know, in his boat. And and he not from the boat, no, no, but he but we we we we jail, we voted, we motored in his boat, and then and then and then we you know, we brought the boat the deer back to the cabin in the boat. But on the way back home, you know, he stopped and dropped the front gate and he made me rinse that thing out. For that's why he says his deer meats good. He says his dear is better than anybody else's. And he says because it pickles it. Yeah, I don't know. It's kind of a just hunched over the front of that boat, just grabbed a little buck by the antlers, just op and down it up and down. And he just made me do it for probably twenty minutes. You know, I was getting picked war out. But you know, took it back and hung it up and and you know, dried it just looked absolutely beautiful. He swears, but swears, but it was. It was really nice. Yeah. Now speaking of pickling, now was on the pickling um this. We have one pickled thing I brought pickled socker. That's buffalo, which is a native sucker. Most of the suckers, not most same carp you know, are non nat like your classic golf course pond. Golden carp is a non native. And then you have a ton of native suckers in the US. But there's a sucker that's as big as a carp called a buffalo. And all those rough fish and northern pike are good pickled and when you pickle them, it dissolves the bones, and if you open it up and eat it, it is the best thing you'll ever eat. Yeah, man, hell yeah, open it up. Where's that from? Shout him? With our bowls last spring in Wisconsin bow fishing for him. And they're big, I mean, the buffalo suckers like this. That's probably the exaggerate. I mean, these are like big five six eight ten pound fish. You know, are you there, Jannie when we shot that, that's a big chunk. Wrap your lips around that here, Brad, you're gonna have mine. If you like pickled fish, that's as good as any pickle. Damp fish has so much bone. You couldn't have approached it when we killed it. You can't get I try. I got in there, man, I remember, like this is in my line. But someone's talking about cleaning shad and he said, was like trying to fix a watch. You know. I deal all the bones in there, you know, but I'll tell you, man, you couldn't go near that stuff. I try. I was like, I'm an d bone. This buffalo sucker, you can't. There used to be a commercial market for buffalo sucker. It's like one of the more popular soccer fish that's pickled. The other things that I pickled, I pickled northern I pick a bony fish because it dissolved the bones. Bones just go away magically. I pickle. It's like a dog and a cat making much of rack. If you're hearing with your noise um. The dollar looks like an Arctic fox. I thought it was an Arctic fox. But that has means. I pickle bony fish. I pickle any bird. Uh. Gizzard's hearts and livers generally not delivers. But the gizzards and hearts I boil them till they're tender than add them to pickling juice. I'll sometimes eat all the pickles out of a jar. If it's like good pickles, I'll eat all the pickles out of the jar. Then I'll just fill that jar up with bird hearts and bird gizzards and chunks of deer heart and everything else, and then wait two weeks and any dad out of there. Um and uh, trying to think what else I pickle about it? Can you think of anything you'd like to pick? Brandon? I both pickle trout trout like how just like that like pike or like you of that? But you throw it in raw like that was in raw. Absolutely, okay, freeze it, freeze it first, but tenderizing. It's straight vinegar first and then vinegar day with salt, day with vinegar, and then pickling. Okay that's how That's how I do it there, so yeah, wash it real good. They do vinegar that retains some of the vinegar, and then I like make a regular Brian and put some of that vinegar back in there. But you don't do do you do? So you do vinegar for a day and then the Brian. You don't do a dent or like salt water for a day exaggerated, like floating egg for twenty hours, that I do all vinegar for twenty four hours, that I pour molest at vinegar off and probably wind up doing like one part vinegar to one or two parts water I've written down. And then a bunch of horse radish garbs. Sugar, Yeah, sugar, I like to make it sweet. Man. Do you have lemon in there? Never put lemon in there. It's not bad. A friend of mine turned me onto that recently. We don't really have access to white fleshed fish here. I mean, like you know, lower purbit, well, our fisher we got shut the places where we like to fish, Burber got shut down or at least be pretty good. Yeah, you can't fish until ice goes out now, so really why he's getting over hit over fished? Potential for it were clearly vulnerable. Yeah, we I mean we were pounding them on there. You know, you know how bourbon or Eo Powders a lot of people know him. Then they also call him lawyers because like the assholes, the hearts right by the asshole, so you don't call the lawyer fish. Yeah, that's a good dish. They also called poor Man's lobster. Oh, they're so good. Like I grew up in Minnesota catching walleyes, catching we call them eo, throwing them on the ice. I can't tell you how how many eo powder I killed without putting a knife too through them my life. I moved to Alaska, Like, there's no walleyes here. What do you guys? Ice fish for bourbit? Oh? Eo pout? All right, let's try it. That stuff is legit. It's amazing, it's super good. Well, I know the Montana. We go out in this canyon ferry Lake and fish perchs. Then once it got dark you had about an hour where you could get lincod we call them link then yeah, Lane, Lincoln. Oh my god, that's a good fish. A lot of names. We boil them and dipp in butter like lobster. Yeah, awesome that way. How much time? How much time we got? We're done? We're in an hour. This stuff is legit. Can you tell us how you make this? Yeah? Smoked salmon candy, that's how? How did you get so hard? Just brian the ship out of it and then then smoked it for a really long time. How did you catch that's that's some yeah, that's some some sock I sam in the brandon I dip that I'm playing the dip net fishery people. This will blow people's understand that if you don't see it, we'll explain it to that fishery. So yeah, yeah, first let me let let me note that's open only to Alaska residents. But there's a few rivers around where you can go take basically an oversized landing that that you can have. The hoop can be up to five ft in diameter, so they're absolutely massive, and the pole the handles are usually about long. Yeah. Yeah, picture just a giant oversized landing that. But then instead of um, like that poly braided cord bag, it's got a bag made out of gill net and so most of its you catch your inside the that, but some of them are actually outside the that they just get tangled into the gill net. But you're just standing out in the river and waiters and nippledeep water, you know, as far as you can go without getting Yeah, people use dry suits to get a little extra extra edge out there or or or waiters or from a boat whatever. Um, but yeah, you're just holding this net in the water. And if if you're in a boat, you're started at motor down stream, if you're if you're um, if you're waiting, you're just standing in the water. Some people put on a put on a wet suit in a life jacket, just float down the river with the thing and you just hold it in the water and you're fish banging into it and you get one too, sometimes three at at a pop. But the limit is in the local fisheries for the head of the household, and then ten more fish for each person in the household. That's an annual limit. So you can you can bring home. You'll go and pull that. You'll go home and come home with salmon. Always come home with over a hundred. Yeah, depending on how many guys should go with and what they're how many, you know, how big their families are, you know. But yeah, we had one day this summer we went and we hit it perfect. We weren't even gone for I don't think eighteen hours from ankled you came home with a hundred fish, hundred salmon, hundred salmon, salmon chrome red s. Just yeah, we're hundred yards from the ocean, and so they're they're super bright. How bigger. He's a piece. Not big these are. They're smaller three five pounds. Yeah, there's still a lot of fish, man. Yeah, they're gorgeous. They're gorgeous. That that's that's what we're eating there. It's equivalent to when you get a moose down you think something's done, you gotta chop it up. I mean, you go out, you have fun for twelve hours. Now you got a filet hundred salmon. No, but that's it for the year. You're good. So yeah, how do you then go out fish salmon with the rod? Real? Well, it's nice to get some variety, you know, like I really I mean that that's it's really nice to ask some king salmon because they say they taste so different than everything else. But man, else, that's always explained how you made this? This is great? Man, what part of the fishes is? That's just a whole flat. So these were the kind of small soci that we were getting. That's a belly that that's that's pretty primo right there. But um so they're kind of thin filets and I was just I was just cutting the filets into thin strips and leaving the skin on, and then I brined them with the dry brine that was six parts brown sugar to one part koash or salt, and that's it. That's that's the brine. But you can even go put weight on them. No, no, but I use a lot of it. So I got a big tub and I'll lay a layer of these strips in there and then hit just coverment that brine. I mean, you know I used. It's just pounds of brine and then another layer of those strips and then just cover it in the not the brine, but the rub you know, dry the dry rub, whatever you wanna call it. Um. And you're just burying them in that stuff, and it pulls out so much moisture. You know, in a few hours they're in soup. You started out with just dry brown sugar and dry salt, and a few hours or just in soup because it's pulling so much moisture out of the fish. And the nice thing about having that ratio so strongly skewed towards brown sugars that you can't over salt them that way. UM A lot of people will use. So you can bombard them with brind the hell out of them and it's not gonna get too it's never gonna get too salty. And you know, I think you could probably even go to one in this in that you know, salt or sugar curious just like salt does. Right, so um, but by if you get the ratio right, you can just absolutely bright the hell out of and not worry about getting too salty. Yeah, did you look fresh? You've probably noticed freshwater fish piss much much more than saltwater fish. Yeah, Like a freshwater fish absorbs water and pisses copious amounts, and the saltwater fish is always losing through osmosis. It's always amusing water to salt. He's always losing his water and doesn't piss. This is a very small amount. Yeah, And in water wants to float in the direction to equil equi. That means the fish is shedding his freshwater. Saltwater fish is shedding all kinds of water to the ocean a fish and freshwater is holding onto its salt and and affici and salt water is but water drains into his body. Yeah, through the gills, Yeah, through pores and through through pores and his skin. Well that the surpace areas and the gills, I mean, that's where the that's where the real surpace areas, and that's where it gas exchange occurs, and that's where it gets a lot. There's just a lot of opportunity for I move across the guild's Let's say I want to talk about we got all an alphabetic order, teeny bit what do you what do you guys? Uh like sausaging. I'll tell what I make for sausages. I make summer sausage, and I make a variety of fresh sausages. I'll do my fresh sausages um same blend, lean, ten percent fat. I do a handful of fresh sausages. I do them all in hog gut and I freeze them all raw in back bags, three or four per pack. And that's all I do. Know, I used to do all kinds of you know, I'll just do fresh. I'm doing it like smoke this and that. I just got away from it all in summer or Yeah, that's the only thing I smoke. Yeah, we keep referring to Donkey Dick. Is that clear what we're talking about? Summer sausage. But brand side run out of time, brands out of this new cheese, the high cheese. It's revolutionized my cheese and you can put into a five degree of it and it won't melt. It's awesome natural for summer. So here's what I'll tell you. I don't know I would. I won't use nitrates. So in the same summer sausage that I won't point nitrates in, I'll put high timp cheese in. So there may be some issues there, but it's smoke and he's still has its integrity absolutely for for summer sausage. It's legit, it's good. The best sausage making book out there is again Rumans Sharkoutrie. Do you guys use that book? You don't talk about that cheese though? Try it right now. When I first told you about this, you were questionable. Yep, you sent me something. Do you like it? You don't even tell me I loved it. I liked it. I don't even think you're doing me a little smoky too. You smell that smoke. It was good. Not a mustard seed in there. Yeah, what do you guys think about the ratio? Mustard seed? So you can get that high temp cheese and numerous flavors um and I like it. I think it's good. I've heard people question it maybe it's questionably in here, but I never told you I liked the stuff you sent me. Oh man, pretty weirde. I don't like do you sit around at night being like I hate Steve? All right? I know, I know you people don't have a long attention span. Um we we've already stretched its limits. Any concluding thoughts, Be honest, this is the least you've ever spoke in your entire in a long day. We gotta have about three am to get here. Um damn. I was gonna go away with like thoughts. Can't you hear me? Now? I can hear you that I don't. I don't can yet. But one of the biggest draws for me is because I'm always up against like the freezer conundrum of like, maam, it's Monday night, Tuesday night, and I don't have stuff thought out, and I would try to do the Sunday thing where I really plan ahead for the week, but be so nice to just have that stuff and done take up freezer space when your pantry is just stocked full of this caned me and I and I don't even can my stock, so my stock is in my freezer and um, okay, yeah, I cannon stock is totally the way to go if you had to recommend real quick or give me the spiel on where I should go to or like what piece of equipment I need to In my mind, is only one it is that big pressto. It's like the kind of everybody has a giant pressto. Everybody don't ask, Yeah it does. It's a it has a metal on metal steel. It has like a milled well you put bass lean on there, you don't, you don't need to, but doesn't have a gasket, and so that just never goes bad at it. They're they're excellent. Mine's a big it must say it was made out of loomin. What are those pressed? The ones like mom had the same one Mom had. I mean, you can't destroy it, you know. And they're not that much money. The big gass ones are like sixty seventy bucks. Yeah, the ones who we're talking about her significantly more than that. I bought mine in a long time ago. When you go there, three hundred bucks for an All American for the size we have, you can do fourteen point jars because I think mine is eight, so you can layer jars. They're calling off that you can do to um. The The cost is when you go and buy jars at an actual store, it's like they say not to And I'm not saying people should go do this, but you know a lot of companies will sell pasta saw loss and pickles and stuff in a in a jar. It might not be up to specs and up to grade, but if it's got that size lid, they say, the glass isn't it's good time. I've never had one break. I don't know. I've heard you're not supposed to do that. I never have a break. The everything is you see people throw them out going to any kind of like Goodwill, Salvation Army. They're in there, they're in yard sales. But like if you're gonna go jar a whole bunch of stuff and you go in and buy brand new glass, it kind of feels like a little bit like not. It just feels a little off, like the amount of money you're spending to do it again, It's kind of like jumping into reload and buying a bunch of new grass at a dollar a pieces. Damn oh, it takes you gotta reload years to make up for the startup cost. But I bought very few jars in my life. When I see him out, just grab him, you know what I mean. And I keep them hanging out somewhere and it's fun. It's fun to can man. I like it. And then whenevery didn't go ship, you know, in the world collapses and and and everybody's cannibalizing each other and there's no law and it's just total anarchy. Your freezer is not gonna, your freezer is not staying frozen. Can start cannon humans, I know you can. We no can each other. Um, so that's an our selling point unless you've got a solar powered freezer. Uh yeah, cannon spawn. It's old timy. I like it. Oh, there's something really satisfying about having just to hold cabinet full of pretty glass jars and stuff that you can. It's it's real nice. I jar too. I like to grow beats and make pickled beets. That's the only thing out of my garden to that jar though. To me, I I'll jar tomatoes and I'll darick and green beans too. Oh yeah, sorry, gift to man, you know, really, my brother Matt for Christmas, he sends out stuff like that. What you can do? You go give everybody gift card, you know, give him a jar or something. Man it like it's pretty oh man, that just shows love and respect and hugs and kissing is all. And you know, one little package. There you go. Brand concluding thoughts, I don't know, man, processing meets it's fun. And if you're gonna kill animals, like, it's one of those things you need somebody to get you into hunting Normally, you don't get into it on your own. Same with processing your own meat. Generally it's not one of those things you get into. But once you do, it's worth it and it's uh, it's cost effective and it's rewarding. And recommend anybody who's interested in get into it. Yeah, and and team up with friends. Uh, Like, if you kill a deer, have a couple of guys over and process the whole thing and give them, you know, give them like a third of it. I mean it's not gonna screw I mean there, they'll turn right around. Do the same for you. You learn a lot stuff that way. All right, sign it out, Thanks for listening.