Wild Pork and Container Homes (State forest hunt and Smoking wild pig)

First game meat harvested since moving off grid again, some excellent wild pork from public land. I was keen to brine and smoke some and it turned out excellent.
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Title music by Jason Shaw @ audionautix.com

[@stewartkeyes2511]

To get the pork falling apart I would recommend placing the meat in a baking tray. Add a full bottle of white wine. A couple of tablespoons of olive oil. Plenty of fennel seeds and whatever other herbs you like. Plenty of salt and pepper. Then cover the tray with a couple of layers of Aluminium foil to really seal it, or a tight fitting lid. Place the pork in an oven at 160-170 Celsius for at least 4 hours. Check on it and if there is too much liquid let it go a bit longer with the cover off. Guaranteed fall off the bone delicious!

[@Z4cgreen]

Im like a damn crack addict for these videos honestly Profty anything you put out is gold mate. Do you think you could do a walk through on the steps to get your R licence and obtaining written permission for forests and parks?

[@jacksonfysh3746]

If you want some info asap mate then send me a DM on instagram @jacksonfysh_cooks. Happy to give you a step by step for NSW r license.

[@Gee-Wizz]

Zone of silence, yes.Have not heard the term before, but absolutely the wind drives me nut's personaly.

[@barbellsandbowhunting]

Great video once again. One thing I would add though... Rest your meat for at least an hour wrapped in foil. It'll come up absolutely mint!

[@AussieBushHarvest]

MrSoda78 mate your advice is spot on, on my second smoke up I rested the leg for a good hour before serving, mad improvement

[@barbellsandbowhunting]

@@AussieBushHarvest nice one brother! It lets all the juices soak back up into the meat like a sponge and just comes out beautiful. Thanks again for your awesome vids!

[@Irvi]

Would you ever do a run down on how you personally, like to process your meat from your hunts? (like how you do the cuts and such) In particular deer? Love the channel and the content!

[@blakefiltness1893]

Haha the sheep “shut up” lol Watching all your videos mate well done learning lots keep the good times comming

[@yuriprivatei]

Was I happy to see a new video pop up from you, specially during this time.

[@Lambycapo]

Lucky bugger mate I’m on the Nsw side of the border but work in QLD so haven’t been able to hunt and won’t be able to till the border bubble has ended your videos get me keen to get back out there 👌

[@No_mans_flies]

Hell yeah, glad to see another video, was starting to worry there was no more to come

[@VermiponicsOnline]

Awesome video! Itching to get my R-licence so I can start checking out the state forests.

[@mauricelorbek5132]

You’re a legend bro keep up the good work, us in Victoria are fucked over here at the moment.

[@ngatiheartyhunterspreserve6255]

The man is back!!!!....been missing that content brother, keep it up🤙

[@craiggodfrey4965]

Awesome stuff Profty! Always look forward to your uploads, cheers mate nice work!

[@reeloffroadadventure9076]

Try smoking it heavily and if you want fall apart put it in a slow cooker for another 4-6 hours works a treat

[@bhermon265]

Great video keep them coming 👍🤟

[@geraldswain3259]

Lovely spot mate ,looks like your really enjoying life .make the most of it young man , I'm 70 and in poor health, I get my enjoyment out of watching you youngsters . Regards from old Blighty.

[@edwardalexander2569]

Hi Profty. I think Errol Mason said he got the idea of zones of silence from a book called Secrets of the Reds by Paul Rattray. You can get it in digitial format for $20.

[@Zubtec]

Absolutely brilliant, as always brother. Reading the comments, it's immediately apparent how important your content is as inspiration for all kinds of hunters. Legend.

[@AussieBushHarvest]

Respect brother, thankyou

[@ohtoobefishin6449]

@@AussieBushHarvest This is Ohtoobefishin,I was wondering where is the Missis? I haven't seen any female company.

[@adventureb4dementia364]

Thanks Profty, I have been hanging out for another of your great vids. Don't worry about us Mexicans, we have been able to hunt and fish locally. How about a bit more on the cabin as I'm sure there are others,as well as me, that would aspire to have something similar.

[@brad1840]

Could you do a video of a map of NSW and go through all the state forest and hunting grounds and where hunters can look to target good meat animals etc?

[@brycenew]

Mate there’s nothing close to your vids; your contagious enthusiasm for hunting, wild meat and your respect for the animals is unmatched from what I’ve seen on YT! Hey have you done a vid on how to check or ensure wild pork is safe to eat? I’m keen to hunt pigs for meat but am struggling to find good info on checking meat for safe eating. Any help appreciated. **UPDATE** Found it! Many thanks for making that particular vid & for addressing what seems like a tricky issue for many Oz hunters: kzbin.info/www/bejne/a4jNc4inbJqNo5Y Many thanks mate for helping make the Oz hunting community amazing!

[@critterfifis7361]

you mentioned you didnt find a tick on the pigs. what would that do to the meat if there was. ??

[@dropbearknives4831]

Good to see you back at it. Love the cabin too. Keep the vids coming. 👍

[@WildBountyOz]

Inspirational, I'm just in the process of getting my license, this is exactly the lifestyle i crave, legend, I'm in Orange, you mentioned Blayney, are you close by?

[@animalspirit77]

Great video, what kind of a meat bag were you using? Looked sturdy .

[@iRoN_ReGiMEnT]

I think those dislikes are from animal rights party 🤣🤣🤣🤣

[@mathewemery3330]

Nice work, any tips on hunting pigs ? only recently gotten my R license and hunted NSW, up around Sydney, nice work with the smoker, i think ill brine my next sambar or goat leg i do in my charcoal offset

[@Paul-lk4np]

Damm ay. Im very new to hunting and live NE vic on the border . Didnt know I had to book. Damm I got lucky

[@Uncle_Chuck]

Don’t put meat in until u get up to temp and smoke is clear to light blue And as for smoking it’ll only take on flavour up to 70 degrees so if u want it smokier one flavour chill it in fridge or brine then freeze then smoke 💨

[@benbryce2788]

cool man

[@KyleOrton14]

Beautiful, wouldn’t live anywhere else. Based in Molong here

[@kylemartin8464]

Bloody beautiful mate I'm glad I just went for me r licence so I can enjoy the same harvest as you

[@Whatsinthebox89]

Mate I've missed your videos

[@HuntShootOffroad]

What do you use for your meat bags?

[@brad1840]

Why dont you skin in the field? Less weight to carry and less fur on your meat. I'm sure you have a reason

[@Danger3512]

What do you mean, you have booked a hunt? What is the system in NSW? When you book can you hunt any state forest or are you allocated an area?

[@jackjazz8558]

The good times are coming back in Victoria 😆😆😆😆

[@jacksonfysh3746]

Great video, mate! Was the pig leg brined just overnight or longer? Do you know how long you can brine it for?

[@hserhtoo7607]

What would you recommend for a first gun?

[@justinherbert6118]

nice one mate...we all check for new videos regularly...keep em coming...!!!

[@shauno7582]

Epic mate! Well done 🙏🏻🙏🏻

[@johnmcelroy4549]

Hang on I'm confused on your cooking... ? I thought wild pig pose a health risk.. so must be well cooked with cooked temp at 160 deg.. your smoker cooking to 120 deg ? I love smoked pork as well so would love to try...if I can get this cleared up.

[@AussieBushHarvest]

Your talking Fahrenheit, I’m talking Celsius

[@garythesaint44]

Long time since we have seen you mate, great to see your all ok and out there givin it a good go! Stuck in lockdown here in Melbourne atm so fingers crossed Dictator Dan unlocks us all soon👍

[@paulsouth4794]

Just a thought on disease etc . Blanch your water cress . I heard some sheep in the background? Liver fluke is real . You do not want THAT on the inside . Also sheep get a disease scabby mouth! Look it up cause my memory fails me of what causes it . Love your work . Livin the dream .

[@AussieBushHarvest]

Paul South mate big cheers for that, hadn’t thought about that at all. I got that cress away from my place but none of that crossed my mind at all. Great heads up

[@vk2let]

Just came across your channel mate awesome videos, also live in the central west around Cowra. I will be looking into some hunting in the near by state forests, so I will be watching heaps of your great videos.

[@AussieBushHarvest]

Excellent mate! and thanks heaps, your not far from some excellent hunting country

[@moqo]

Inspiration, love to watch the hard work pay off. Living vicariously through you till I can get out of the city myself.

[@sauce1318]

Awesome mate loved the video 👌 good to see you back on here and doing well. Look forward to the next video 👍

[@rmadsen12]

Great video mate ,. Can we still buy your beanie

[@Farmerwal]

the layer on the outside is 'bark'

[@zoltanbanyai4600]

Great video man keep up the great work

[@1515acdcrocks]

Hey mate, have watched quite a few of your videos. Thank you so much for the vids and info. I have learnt a lot!

[@AussieBushHarvest]

Glad to hear that mate, your most welcome

[@ad-archw1582]

Your channel gave me the passion that I had as a kid and wasn't allowed to pursue. I will be getting my first rifle in approx 6 weeks and can I say as a fellow Australian THANKYOU for your passion, insight and honesty Your channel has made me stop procrastinating and started the steps to being able to ethically harvest free range organic meat in this great country of ours. Thank you

[@AussieBushHarvest]

Ad-arch W reading this makes me so happy mate, so glad you’ve achieved the good life

[@AussieBushHarvest]

What rifle have you chosen man?

[@ad-archw1582]

@@AussieBushHarvest decided on 22-250 to start off with and I'll be looking to get a .270 when I am skilled and confident enough to chase deer. I'll be getting the 270 in Remington 700 SPS because of your video on your 7mm-08. That video and your video on practising the rifle skills gave me the inspiration to join the ssaa, get along to a course and get my license. Your videos are the antidote to anti hunting misinformation and the way you respect the animals, the environment and the law is something you should be so proud of.

[@krmatiu]

Mate, top video👍 I subbed

[@jordos_moodsta9915]

Hey mate. Do you bow hunt aswell?

[@0502Rob]

Where'd you get the blaze beany

[@oliverbrancourt95]

you must be out near me haha central west area

[@mbnz0174]

About bloody time! 👍👍👍

[@ontic2354]

Nice vid Profty, the pork looked great. Can I offer you some tricks to add to your bag regarding your smoker? I’ve got the same one (except it has the hark badge on it), and have played with it a lot. By far my favourite way to use this smoker is to: 1. Use a good pile of chunks of lump charcoal in the chip tray, which once going/glowing provides a good low base of heat and very mild smoke- you supplement heat if you want extra with a little bit of lpg gas power, and smoke flavour if you want more than what the charcoal provides with a few chunks or chips of wood (chunks being my favourite). Depending on what you are cooking and how you crack the door and/or the vents, and depending on lpg input or not, you get a really good range of Temperatures and running for a long time for low and slow just on the charcoal burning in the chip tray is extraordinary. Using charcoal in the tray, even if bought by the bag at Bunnings, is actually pretty economical as you don’t need much per cook and you use far less bottled gas, and the cook taste and quality is far superior in my humble opinion. If you combine just a few glowing lumps of charcoal with vents open and door cracked but held open, and you do it in cool ambient temperatures then these smokers make a very cool smoke and airflow that will dry perfect proper non-cooked jerky. 2. Put the wood chip tray (which I usually fill with charcoal) right down low straight on the bottom instead of elevated on its rack- when filled with charcoal the gas flames properly cook the tray and will actually quickly ignite the charcoal lumps sitting in it- and if charcoal is not available or you want it really Smokey then a good lump of any decent hardwood available (I love applewood but many of our decent heavy eucalypts we use for firewood yellow and redbox etc, make excellent smoke). A good lump of wood with a flat/cut/split face touching the base of the tray (for surface area contact) will smoke really well and eventually ignite like the charcoal lumps do and form embers and a slow burn. I don’t like to buy smoking wood chips, I find them expensive and unnecessary and often too Smokey , and used this way you don’t have to. It is probably technically more dangerous this way but then I only use it on gravel section and on non-fire danger days. 3. Keep an eye out for good replacement chip trays- stainless or cast iron preferably- for when you burn out the base of the thin one that came with it if you use it like I do an am recommending here😂 my one has pin pricks starting through it and I haven’t found the perfect replacement yet,

[@extra7219]

Hahhah love the cheer of success! Then the shut up to the sheep

[@livin.offroad]

When your smoking. Do it for around 2-3 hours and then wrap it in foil for the rest. Locks in the moisture for really fall of the bone finish!!

[@misfitsrecovery]

Great video mate bloody enjoyable🤙

[@TheGozz13]

Hey Profty, just a tip, once you have smoked it for 2-3 hrs, wrap it in some foil and add a mixture of 50/50 water and apple juice (about a cup all up) to it and wrap it tightly so no liquid escapes and keep cooking it at 120C for another 3hrs and you will have tender pulled pork.... Then.... Once you have it all shredded, mix in the juices from the foil wrap and grab your favorite BBQ sauce and poor that onto the pulled pork and mix well...! Bon A petite...!

[@StarLight-yk6es]

To think some folks would only give wild boar to the dogs ! 😁 There loss , it's a delicacy in some country's , finally Aussies are getting wise to it , and curses are becoming blessings . Good Tucker .

[@jakeceeney1113]

who the fu*k disliked this

[@ddaverowee]

Just subscribed to your channel the other day. So far I am really enjoying your videos. Thanks mate they are a great to watch and I am learning. I am only just getting into this and don't really have anyone to teach me how to hunt and don't know heaps about guns yet. Thanks Again :)

[@danieljonesadventures2181]

Yeah Profty ! Love ya videos

[@warrenharms1477]

Been waiting for a new vid! Good work....if you want pulled pork the magic begins to happen after an internal of 200F. Generally I’ll wrap tight in foil/butchers paper at 180F with some apple cider vinegar and butter then keep cooking until over 200F then get it off when it probes like butter....then wrap in towels and rest in an esky for at least an hour!!! Magic....

[@louissummerfield9245]

Hey mate, awesome content, I’ve only recently sat the test for my R-Licence and am just waiting on DPI to process the application. I stumbled across your channel while looking for some guidance on what its like to hunt in a NSW state forrest. Great content mate, I’ve learnt a lot watching. Keep it up! I cant wait to be able to get out there.

[@teatowel11]

Great video mate, enough to make most men envious. I trust you enjoy your solo trips but I bet if you were ever hurting for company you'd have a throng of volunteers. Love learning a few bits and pieces from your experience.

[@granthughes222]

Hey Profty, if you want pulled pork, lamb etc, you will get a better result using the shoulder. The back legs won't pull apart like the shoulders do.

[@pkgoldopalhunting]

top job mate good smokin to man i normally smoke for about 4 hrs , around 100 c than wrap in foil let it go for another few hrs total about 8 hrs fall off the bone , in home made smoker out of a filing cabinet

[@southern-samurai]

How do you keep your bearings when hunting? It doesn’t appear your using a compass and map.

[@AussieBushHarvest]

It’s compulsory to use a gps of some sort when hunting NSW public land. But I always have paper map as a back up too and study maps obsessively in the lead up to hunts. I rarely use a compass but I’m fortunate to know my region well and the bush intimately from working in it and spending most of my free time there too, I guess I’m calibrated. I’d encourage everyone to bring a map and compass on all bush journeys

[@southern-samurai]

@@AussieBushHarvest thanks mate. I’ve yet to explore my newish backyard (NW Grampians), however there’s heaps of deer out this way and I’m looking at getting into trad bow hunting.

[@HerrGesetz]

Good stuff man. Have to try that myself. Never had much success making NZ wild pork from the bush taste good,, its edible but never been able to make it really good.

[@forty5degrees]

You legend,,, you.. very nice video. I only hoped for it to be longer, Wanted to see a deer taken. Regardless, I enjoyed heaps. Awesome video, thanks mate.

[@CBHAustralia]

What was the bag you carried the legs out in?

[@AussieBushHarvest]

It was made for me by a friend

[@clivechambers6624]

I reckon you'd get more deer without that hat. They'd see you coming from a long long way.

[@AussieBushHarvest]

No Clive. Blaze orange is chosen as the international hunter safety colour because its not on the deers colour spectrum, its doesn't stand out to them. More importantly though I do stand out to other hunters for my safety. I don't exactly think i'm experiencing a shortage of deer either

[@clivechambers6624]

@@AussieBushHarvest Thank you. Now I know.

[@richo9142]

Just what I needed to put some pep in me step, unbelievably good to see you back at it👍🏻 Love your work....more plz

[@carlbibben7475]

Was watching old content a few days ago thinking where is this bloke? Boom. Back in the game. Happy days

[@southcoastkids5397]

Amazing again mate please get in touch with me if you want to hunt down the back of nerriga I see a lot of deer but I don’t hunt

[@rickfletcher8422]

Ripper video!! I love your ‘catch n cooks’ Thanks for posting profty👍🏻

[@alijohnson1365]

Perfect

[@Friends.19166]

Another great video bruz. Thanks 🤙🤙🤙

[@ralfokaukau4547]

Mean as

[@clintt4754]

Great vid again mate, great place to live!! I was always told by me ol man that when you make a bryne if you cut a spud in half & add that to the mix, when it floats that's good enough.

[@slow_diver]

Always makes me feel incredibly happy after an instalment. I dunno, but I'd feel happy if I did the same for someone else.

[@YouSydneyTube]

Love the vids mate. The editing is getting better and better. Where abouts is home? Been thinking of a good forest to book that is accessible for a weekend hunt from Syd and has a good chance of seeing something. Would love to hear your suggestion.

[@mountainconstructions]

Container Home.... I'm building one as I type... heap of crap

[@AssyrianKingz2421]

My mouth hasn't stopped watering over that smoked pork.

[@maipenraionyourthai1943]

Good book collection Profty...I always knew you were a poet/warrior/romantic

[@ncgrof]

Great video mate. Are you at all concerned about parasites in wild pigs?

[@danielledavies430]

Cool video, that place you are living in at the looks cool bud, any chance of getting a bit of a look at the container house.

[@adamprictor7310]

Hey profty. Great video once again. Just a quick question mate what projectile are you using in the 7mm-08? Is it a factory load? Thanks again for a great video Kind regards Pricky

[@AussieBushHarvest]

Adam Prictor yeah man 140gn corelokts

[@johno5682]

I have a similar smoker and in winter I have some old towels that I put over it I find it keeps a more even temp and not need to have the gas going as hard.

[@hankbraff1135]

Mouths watering, nice place you have there Profty.

[@robincoker225]

mouth seriously watered when you were carving that up, ripper episode profty

[@andrewquinn6594]

Truly awesome to be seeing your vid's again mate. Keeping it real.

[@rodgeorge7244]

Good vid mate nice little piggies too, by the way did you get onto that stag we were talking about .

[@davelove5850]

Thanks mate for all the effort you put in for us so we can enjoy such great content cheers mate 👍

[@williamfitzpatrick1055]

Dude love your videos u think u could do more red deer and wild pig videos love em

[@momouppa]

Legend