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

[@PusherKSAkingz89]

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

[@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.

[@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.

[@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!

[@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.

[@ngatiheartyhunterspreserve6255]

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

[@carlbibben7475]

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

[@dropbearknives4831]

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

[@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

[@moqo]

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

[@davoandstorm9801]

Stoked to see another video pop up man. Enthusiasm is on point

[@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.

[@kylemartin8464]

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

[@justinherbert6118]

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

[@blakefiltness1893]

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

[@sauce1318]

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

[@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

[@andrewquinn6594]

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

[@iansimpson6361]

Good to see youre up and running Profty.

[@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.

[@No_mans_flies]

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

[@shanemckenzie9081]

Welcome Profty. Great to see you back brother.

[@billwild7512]

Great to see you back up and running

[@shauno7582]

Epic mate! Well done 🙏🏻🙏🏻

[@rickfletcher8422]

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

[@misfitsrecovery]

Great video mate bloody enjoyable🤙

[@madrock1970]

Good to see you back.

[@mbnz0174]

About bloody time! 👍👍👍

[@davelove5850]

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

[@KyleOrton14]

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

[@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...!

[@paulpagotto1846]

brilliant mate, love the field to table awesome video. cheers

[@brucegould7783]

Keep the these videos going, they are gold Profty.

[@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!

[@yuriprivatei]

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

[@maipenraionyourthai1943]

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

[@craiggodfrey4965]

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

[@mauricelorbek5132]

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

[@extra7219]

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

[@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

[@Healthfighthunt]

Good one Profty...love the new place. Always a good start to the day when i see your new video pop up on my youtube feed, puts everything in perspective.... keep it up mate!

[@nvrlftofficial]

Bloody brilliant, love your energy mate.

[@mouminshepherd377]

Fantastic video, thanks for sharing Profty

[@zoltanbanyai4600]

Great video man keep up the great work

[@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....

[@HillDogTV]

awesome video. good too see you back

[@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!

[@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 👌

[@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.

[@tyronerothsey8929]

Another enjoyable adventure.Can't wait for the next one.👍

[@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.

[@markcollyer8246]

Good vibes, and great hunting! Yeeowwww

[@Gee-Wizz]

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

[@jackjazz8558]

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

[@VermiponicsOnline]

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

[@bhermon265]

Great video keep them coming 👍🤟

[@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 :)

[@Zara_edits12]

Another great video bruz. Thanks 🤙🤙🤙

[@ChasinFreedom]

Great vid profty loved that smoked pork leg! Good to see ya again

[@hankbraff1135]

Mouths watering, nice place you have there Profty.

[@adriansgroi1894]

Love it! Absolutely love it champ!

[@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?

[@robincoker225]

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

[@adamthompson2686]

Great video, and what a great way to live.

[@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!!

[@MrEgghead1999]

Really appreciate the videos profty

[@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.

[@couplacruszrs1834]

Pork leg looked grouse after the smoker 🤤🤤👌👌

[@lunlian9852]

WOW, welcome back!!

[@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,

[@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.

[@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

[@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.

[@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 .

[@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

[@4kays160]

Haha, good to see ya at my favorite servo for coffee..

[@AussieBushHarvest]

4kays good on ya man, big cheers for sayin gday!

[@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 💨

[@michaellazzam600]

Good shit! Your back

[@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.

[@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.

[@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

[@krmatiu]

Mate, top video👍 I subbed

[@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?

[@danieljonesadventures2181]

Yeah Profty ! Love ya videos

[@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

[@danielhobbs8269]

How did you not call this vid “wild pork and watercress “. Barry crumps a great read 🤙 keep em’ coming

[@AussieBushHarvest]

Because copyright! Cheers for watching Dan

[@archiekabooom2928]

Great channel!

[@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?

[@HuntShootOffroad]

What do you use for your meat bags?

[@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👍

[@ziorob9567]

Great video mate...Show us the container home?

[@willrogers5713]

welcome back

[@animalspirit77]

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

[@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.

[@dtomic17]

Been hanging for your vids this covid shit driving me mad!

[@Farmerwal]

the layer on the outside is 'bark'

[@charliesabre4328]

Yeeeew profty, love your work.

[@critterfifis7361]

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

[@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

[@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.