THIS is How to STORE MEAT without Refrigeration | Food Preservation

Comments · 383

• AI

  @aidanmoon713 · 8 months ago

  You do valuable videos both for entertainment and educational for everyone- ThankYou Clay Hayes. Always a joy when you share your ways man!

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• NE

  @neolithicnobody8184 · 8 months ago

  Watching this brought back childhood memories for me. I was raised very old fashioned, as in pre-electricity and pre-automobile era old fashioned, much like the Amish. Canning and smoking were survival necessities and I still use these methods, only more on a modern level. My smoker is a Black box on my porch, 3 different ones. 1 electric, 1 gas and 1 charcoal. I like to stay prepared like I was taught to do. lol 👍

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• TH

  @thegrayjedi5202 · 8 months ago

  <a href="https://www.youtube.com/watch?v=f4DnftOhzuA&amp;t=55">0:55</a> growing up in the woods, my dad laughed at me when me and my buddy decided to start using old school butcher knives similar to this machete but a slight bit shorter, on our daily trips into the forests. Yes hatchets and axes have their places, but in most wilderness survival and even homesteading situations, a good solid carbon medium length knife that has a heavier blade will carry you through easily. They stay sharp, they can be used for everything from slicing meat and bread to crafting bows and arrows and tools, to chopping small and even medium trees. Highly underrated tool there.

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• AL

  @albertaoutdoors9220 · 8 months ago

  We make lots of dry meat. <br>Deer and moose. <br>Thinner sheets , punky / semi wet poplar logs for the smoke and fire , no salt or seasonings. Usually add salt after the fact for taste. But it is great either way. People can underestimate just how good a smoky dried , plain meat actually tastes

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• DA

  @DavidJones-ly9bh · 8 months ago

  I once smoked a salmon &nbsp;by digging a ditch in a hill side covering ditch with bark..Alder smoke can&apos;t be beat!

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• AC

  @acbigal · 8 months ago

  I was gonna say you made your time on Alone look like a vacation compared to what others went through and I have watched most of the seasons. &nbsp;After seeing you kick ass on that show I was like this is my dude right here and I know he knows his shit!

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• SE

  @SealTheWanderer · 7 months ago (edited)

  In India we would catch lots of rabbits with simple traps gut them and skin them then we would cover that meat with lots of turmaric power and salt and leave em outside hanging and cover it with a mosquito net, so the flies can&apos;t get to the meat and spoil them. That would keep our meat good for few days without refrigeration. You can sun dry it too. We would sun dry fish only, that dried fish is good for years. A mix of turmaric power and salt 50-50 would make the meat or fish dry lot faster and stop bacteria growth even in 120F summer. You can try this process.

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• MA

  @matthewphares4588 · 6 months ago

  In Brazil I see people drying meat in the sun. &nbsp;No smoke. &nbsp;I actually saw a truck driver once with meat hanging from his side mirror while driving down the highway.

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• PA

  @paraenesis-daddy · 8 months ago

  one of the best youtubers, someone who really knows what he is doing. Keep up the good work!

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• SL

  @Slickius · 8 months ago

  Im so hungry after watching this, thanks Clay time to eat my venison meatballs :)

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• MY

  @Mythix-net · 8 months ago

  Clay ive been keeping tabs on your work for a long time brother, there are very few things on the internet as meaningful as your content here great work. Its always incredibly articulated and well put together.

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• JI

  @jimf1964 · 8 months ago

  I gotta tell ya, I’m a little disappointed I wasn’t invited for that lunch. 🙂<br>I&apos;ve done pemmican, and lots of dried meats (I don’t have the ability to smoke something for days, so I just dehydrate them), but I haven’t done that South African one. &nbsp; Gotta try it next.

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