Sorry about the last message where I live at I cannot seem to get small minnows only medium and large do you think they would still hit on the medium minerals
@CliffsideOutfitters15 сағат бұрын
can you rephase the question.
@jdjd2738Ай бұрын
Good ol days before live scrap
@pgsibiloАй бұрын
Awesome ❤❤❤
@liamjoe36902 ай бұрын
Man that’s a good idea. I would say hit up a thrift store to possibly get a shirt like that even cheaper. I wonder if a damp shirt would make the breeze feel cooler? Those midges where I live get through window screens easily this would definitely keep them out while allowing air through.
@Feralyank2 ай бұрын
Brilliant solution in its simplicity, function and thrift. Appreciate it.
@CliffsideOutfitters2 ай бұрын
Glad you like it!
@fishin-impossible29922 ай бұрын
Good to see you posting again Brian, I don't know what happened, you either quit posting or I got unsubscribed and notifications turned off, That's a great idea I know I'll be doing that next time I'm out camping
@googlegary68702 ай бұрын
I live in Sweden. I shot me a buck in January. Hung him up on the barn wall, so i did. It caught a bit of sun, no cover. Started to jerky up a little after 6 days. -5°c up to 4°c so it was. I bagged it up vacuum seal and put it in the freezer. I leave each peace in the fridge 2 days before eatin. Problem im havin is it be shrivelling up. Alot. What do you reckon?
@CliffsideOutfitters2 ай бұрын
Well, I reckon you are getting to much air to the meat. Now, a fridge is nothing more than a dehydrator. It removes moisture from the air and the result is cold. Protect your meat from from exposure to the air. Some air circulation is good ,but too much and your making jerky.
@Ellie_MAD2 ай бұрын
Thanks
@CliffsideOutfitters2 ай бұрын
Welcome
@KeikoBushnell2 ай бұрын
And would it be that difficult to put a light on there or at least leave the lid up? Whatever I doubt you care.
@KeikoBushnell2 ай бұрын
DUDE CLEAN THAT ISH. THATS DISGUSTING
@KeikoBushnell2 ай бұрын
Why do you needa lid and close the lid on em??
@markc20363 ай бұрын
So you're gonna put a few more sheets of fiberglass over the first one? I've got a fiberglass boat I've got to do or get someone to do. The top part of the boat was not hard to remove? I'm gonna go back on your videos to watch. I'm probably going to take the back cap off and dig rotten wood out. If not, I'll have to cut back off to get inside. Yours is looking good. I'm looking forward to the next video. Hope y'all have a good Memorial Day.
@CliffsideOutfitters3 ай бұрын
If your asking, I think I was talking about building up the fiberglass to the thickness i want for the transom. The more layers I add the stronger the transom will be, however I can only go so thick or I run out of room. The glass is stronger than the coosa or plywood for that matter. The coosa is a filler and is strong, but the glass laminate is where the strength is.
@carlbridgeforth36513 ай бұрын
good video please show some more setting them out please.going try to make me one now.
@TRuffhouse3 ай бұрын
He looks like Charles Barkley
@romeosnow36523 ай бұрын
Thank you guys so much I'm 19 and just made my first batch 2 days ago I appreciate the help man. THIS IS GREAT.
@4069ish4 ай бұрын
My deer meat doesn’t get slimy in my cooler. I prop one end up and leave the plug out. It never gets soaked in water.
@n-tboookechuku28824 ай бұрын
Thanks you so much for the educational video...have a good day...
@kevinhigh81614 ай бұрын
Man thank you I am rebuilding a 1977 hydrasport bass boat as well. I really wish I seen this before I redid the stringers and fiberglass
@pamelapelech32495 ай бұрын
That looks great. I am going to make this recipe. Thank you.
@kuma19396 ай бұрын
Formally appointed zip-tie King, that Garv !! ❤😊
@kuma90696 ай бұрын
Hi folks. That ol' Master Garvis is on a royal roll today... respect !! 👍👏👏👏
@jsmith57866 ай бұрын
Tried it. Tastes amazing!! Thanks
@dorysbarnes7587 ай бұрын
I do mine the same way but i leave it for 2 weeks. You can not beat the taste and tenderness.
@jonathonh5177 ай бұрын
Me personally I use no water unless absolutely necessary. Moisture=bacteria. I gutted out a refrigerator and put a old oven rack at the highest point I could across 2 2x2s. I made some hooks out of steel. Put the quarters in game bags, they breath better. Punch the hooks through the zip tied bags and hang it on the rack. Works fantastic. Also baking soda helps absorb moisture and odors.
@tiberiuswade87897 ай бұрын
Nice video... doing something like this here Texas.. thanks for being a child of GOD... page 'GOD country Cooking'
@happyhillbilly34668 ай бұрын
Amazingly I make this same recipe but I use a little different ratio and I always add ground celery seed
@CliffsideOutfitters8 ай бұрын
I might try that
@dickgoesinya94198 ай бұрын
sounds like a winner!
@Labyrnthdom8 ай бұрын
The only issue i can see is the sand bag sack. They last a very long time. However, some yahoo will complain about it as litter.
@jerryroe14388 ай бұрын
Thank you Brian your sausage looks wonderful
@jeffreysfinds74749 ай бұрын
I know it's been 4 years so you probably don't care but I just simply do not know why people make videos post them on KZfaq that make them look like total idiots and asses and that is what your video is making you like first of all if you're aging in refrigerator you should have it so there's air going completely around the meat not put into a stupid plastic bag and not come out of a cooler your video makes you look like an idiot I'm not trying to make you look bad You're doing that 100% without my help
@Mattytube189 ай бұрын
The describing word for “its stronger but more mellow” is umami.
@donnellholmes42469 ай бұрын
Thanks Brother
@CliffsideOutfitters9 ай бұрын
Welcome
@jessebrown19159 ай бұрын
Ur fire alarm needs batteries... sry I'm hyperfix on it
@CliffsideOutfitters9 ай бұрын
Rest easy Jesse. Its a old video. The story behind the smoke detector is I didn't know after 10 years they start doing that so you have to replace them. You can only imagine the batteries I went through, but we got it changed out and it plays nice with the other 5 its hooked to.
@Gulfsideseafoods9 ай бұрын
Love seeing other folks recipes for venison, good deal. Thank you for the video.
@clyderichardson64759 ай бұрын
Very helpful! Michigan firearm season opens Wednesday and the high temp is going to be in the high 50s. We usually hang the deer for a few days but this year won’t be able to do that.
@chrischambless9 ай бұрын
I have an old fridge that was gifted to me too. Problem is that my thermometer probe shows the temp fluctuates between 38 and 41 degrees (probably needs a Freon recharge) 40F is the magic number I see everyone talk about, so, does that mean my fridge is too warm? If I use this fridge anyway, what should I look out for for signs of bacteria growth besides smell?
@peypey41049 ай бұрын
Trying this for dinner tonight. Can’t wait to see how the family likes it.
@chrismaness122510 ай бұрын
I’m sure that’s not a food grade bag
@dewaynehastings319110 ай бұрын
Great video just a thought would it been possible to go over it with the graphics and see how it was laying or standing
@justsomerandommfer10 ай бұрын
Nice video! What were you using as bait? How heavy were your sinkers?
@CliffsideOutfitters10 ай бұрын
Salt Shrimp and Mullet. Cut mullet is what worked for the bluefish. The surf was so rough before that storm I was throwing 5 ounces of lead.
@markc203610 ай бұрын
Will you eat the Blues? Any good? Glad to see y'all are back and hope y'all are doing fine. Enjoyed the video. 👍
@CliffsideOutfitters10 ай бұрын
They are not bad if you eat them right away. I’ve heard you can pressure can them but I’ve never done that. We kept them cold and had them that evening. They we good. I’ve tried to freeze them and they thaw out with the consistency of mash potatoes. Lol.
@politicsandtarot202411 ай бұрын
You really got a good taste of car camping! what an adventure! It was so wild to see the beach covered with water like that. Awesome video!
@CliffsideOutfitters11 ай бұрын
Thanks for watching!
@politicsandtarot202411 ай бұрын
Thank you for sharing your awesome trip! I think its pretty lucky to have the place to yourself lol. Those were some really great shots of the lighthouse
@jamesgraham459011 ай бұрын
were do I get the spice recipe?
@CliffsideOutfitters11 ай бұрын
kzfaq.info/get/bejne/m6eGm5eEtre6pYE.html
@treyt3764 Жыл бұрын
When I was younger I hunted the 90 degree heat on several day hunting trips in the very remote coastal tidal swamps of the Eastern Shore of Maryland. If I arrowed a deer early I didn't want to have to leave. I had a canvas tarp to put deer on or cover my tent with if it rained. I tried wrapping the deer in the tarp tight after dropping a bag of ice in the chest cavity and used bungee cord to seal the deer burrito. I made sure to hang them in the shade once iced and wrapped. After three days hanging in the 90 degree heat I would butcher them before I broke camp and left. The meat was so cold my fingers got numb handling it. Apparently the deer's hide is pretty good insulation, but after adding the canvas tarp wrap and using bungee cords to hold the wrap sealed tight that was even more insulation, and enough to keep the deer ice could through days of 90 degree heat. I might need to add a fresh bag of ice on day two because a warm deer melts ice fast as it cools. But after the deer is cold it acts like a really cold refrigerator and the ice barely melts. I usually don't rough it like that anymore due to my age. But if I am on a nice enough deer I will do it. I don't have the canvas tarp anymore and other material tarps just don't cut it.
@treyt3764 Жыл бұрын
When I butcher my deer the meat goes right into plastic grocery store shopping bags (no scents, thin bag that doesn't insulate from the cool but keeps the air from drying out the meat), and put them on my largest high rimmed baking tray to catch the blood to keep my fridge clean, and then it all goes straight into the fridge. Each boned hind quarter get a bag, the backstraps get the same bag, the tenderloins get a bag, and all the rest get a bag(s) for grinding. If I want to wrap the brisket or flank steaks for fajitas rather than add to the grind they get their own bags. Then I start processing the best pieces first as they don't need aging to be tender. I work my way through all the meat over the course of a week ending with a huge bowl of scraps for the grinder. I remove all the silver skin and connective tissue and package each individual muscle by itself, cut into smaller pieces if the muscle was too large. That way each part of the deer ages an appropriate time. The order goes tenderloins, and backstraps day 1 or so, then after a couple days I start through, in no hurry to get finished with all the meat, the hind quarters, then the shoulders, then any other cuts I am not grinding and then the scraps I have been collecting for the grinder. By the end of the week all are in the freezer. When I pull out a cut to thaw it is 100% meat with no silver skin, tendons or anything else I would want to trim off, or cut off the cooked dish. It takes a little longer when butchering to process the meat to no trimming required, but I used to do it without much trimming, and I feel the extra time at butchering is extremely well spent. I've refined this process as I butchered my way through many hundreds of deer in my 50 years of deer hunting. Before my metabolism changed so I don't eat as much I shot 6 to 13 deer each year and butchered them all myself. Now just two or three deer is all I need per year. This is the way I think is best.
@scottsolgot422 Жыл бұрын
Would smoked paprika be a good addition for smoky flavor for ground venison? If so, should I sub it in for chili powder?
@SmackingTuna Жыл бұрын
Nice Vid-E-oohwa! 🤘🏼I’m gonna make me one of deez.. Thanks