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

Good ol days before live scrap

Awesome ❤❤❤

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.

Brilliant solution in its simplicity, function and thrift. Appreciate it.

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

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?

Thanks

And would it be that difficult to put a light on there or at least leave the lid up? Whatever I doubt you care.

DUDE CLEAN THAT ISH. THATS DISGUSTING

Why do you needa lid and close the lid on em??

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.

good video please show some more setting them out please.going try to make me one now.

He looks like Charles Barkley

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.

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.

Thanks you so much for the educational video...have a good day...

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

That looks great. I am going to make this recipe. Thank you.

Formally appointed zip-tie King, that Garv !! ❤😊

Hi folks. That ol' Master Garvis is on a royal roll today... respect !! 👍👏👏👏

Tried it. Tastes amazing!! Thanks

I do mine the same way but i leave it for 2 weeks. You can not beat the taste and tenderness.

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.

Nice video... doing something like this here Texas.. thanks for being a child of GOD... page 'GOD country Cooking'

Amazingly I make this same recipe but I use a little different ratio and I always add ground celery seed

sounds like a winner!

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.

Thank you Brian your sausage looks wonderful

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

The describing word for “its stronger but more mellow” is umami.

Thanks Brother

Ur fire alarm needs batteries... sry I'm hyperfix on it

Love seeing other folks recipes for venison, good deal. Thank you for the video.

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.

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?

Trying this for dinner tonight. Can’t wait to see how the family likes it.

I’m sure that’s not a food grade bag

Great video just a thought would it been possible to go over it with the graphics and see how it was laying or standing

Nice video! What were you using as bait? How heavy were your sinkers?

Will you eat the Blues? Any good? Glad to see y'all are back and hope y'all are doing fine. Enjoyed the video. 👍

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!

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

were do I get the spice recipe?

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.

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.

Would smoked paprika be a good addition for smoky flavor for ground venison? If so, should I sub it in for chili powder?

Nice Vid-E-oohwa! 🤘🏼I’m gonna make me one of deez.. Thanks

Do you need to add curing salt to the recipe?