Processing a Moose in Alaska | Canned Chili, Ground Sausage & More for Winter

[@SimpleLivingAlaska]

In this video we forgot to mention how long we pressure canned our Alaskan moose chili ~ Quarts @ 11 lbs for 90 minutes. Who else loves chili? What is your favorite secret ingredient??? 🍅🥕🧅🌶️ Thanks for watching!😄 - Eric & Arielle

[@markwmyers9113]

We use brown sugar. But your chili has to smell and taste great! It's been a long time since we moose. We really enjoy watching your videos. Was wondering did you meet at culinary school, because you both seem to great cooking skills, watching your food preparation is like watching two chefs. Enjoy your chili!

[@zandramangrum5483]

We had just a quick sprinkle of cinnamon to our simmering chili…and it’s chili with beans. I really enjoy your videos.

[@chrij1987]

I don't have a secret ingredient, but throwing in cowboy candy, I got a bit giddy! Great idea! What a comfort it will be to have some instant comfort food on busy days.

[@tammyfletcher7667]

I know this will sound weird but a dab of butter on top. Gives it a real richness. I loved all the ingredients you added to yours

[@nkb1]

Maple syrup. No one can figure out what I use until I tell them. I, of course, cut back on the brown sugar my original recipe called for.

[@TheJamation]

I've never seen any of these videos, but I needed to look up this channel and say a big thank you. My grandfather watches KZbin on his TV and doesn't/can't press a lot of buttons, so he'll sit and watch hours of content, and he always tells me about y'alls videos. Thank you for helping him enjoy life.

[@SimpleLivingAlaska]

That is awesome to hear :)

[@ettaplacecider]

❤️

[@gwenjohn-di3xt]

You guys are awesome

[@marlinkojak9882]

me too i am 81 yrs old and enjoy watching this very much all time day and night

[@marylouise890]

👍🤩👍

[@GwynneDear]

Pro-chef tips: 1.If you toss your spices into your rough ground meat then pass everything through the smaller die, you will get a much more even mix of your spices in the sausage with a better texture because you won’t run the risk of “smearing” the fat. 2. Before you roast your bones for broth, rub them down with tomato paste. It will increase the umami flavor you were trying to describe in your roasted broth.

[@williambremner9022]

Gwynne speaks truth! Umami...that's the magic word, for sure.

[@marksibus2792]

Hey thanks for your 2 tips. ..... tomato paste, and regarding spices...mix with meat chunks than run through course plate twice, and fine plate once....makes for though mix and excellent texture.

[@thejohnz0r]

these are both great tips... I would add tomato paste to the bones half way through the roasting process

[@soonerfrac4611]

And yellow tomatoes are great for a lot of reasons, but also have less acidic qualities. So if you need acidity from something, yellow tomatoes are lacking.

[@PewDieC8kes]

Facts! That’s so true

[@andreeadumitru4764]

So happy to hear that you guys were fortunate enough to get a moose knowing how much usage you get in a year from it

[@GenXBecks]

While processing the moose, Eric mentioned his ancestry is partially Indigenous American. After many years in Alaska, I was surprised to hear this for the first time.

[@adrianfeeger]

I kind of find it weird that people are a bit surprised about how you two work together rather than segregate your roles. I love it, to me it feels super natural and ideal. I love the fact that your both so genuine and don't even feel the need to 'go there' because absolutely no explanation needed... just a good relationship here with no doubt many ups and downs.

[@ellensmith7952]

I agree! It's that gestalt thing at work! :-)

[@markwinblad5867]

How anyone can find something objectionable about your videos is beyond me. You two are the hardest working couple I have ever seen. You are to be applauded for your pioneering spirit and energy. I wonder how much of your time you spend getting, buying, hunting, gathering, gardening for your subsistence. Seems to me it has to be close to 50%. Thanks for all the time you put in on these videos. God Bless.

[@mgclark46]

I would like to see an interview with Bandit, discussing next years plans for the reservoir project.

[@cookiesmom2079]

😂🤣 yes!!

[@jasonskerbitz298]

And don't forget one with Beau also.... for his insights/tips on his daily trials in "middle management/supervisory" positions..... LMAO! ;-)

[@glengillis7775]

Bandit is planning on bringing in a family of beavers to add trapping to the channel. He is a busy beaver himself expanding his lake project

[@pamelam1500]

Great comment!! He’s going to dig up some gold some day!!

[@JW-es5un]

I so enjoy your longer videos. You both have such a wealth of knowledge to share. I think you are teaching so many how to preserve food. THANKS GOD BLESS From West Central IN Farmland 🇺🇸✝️👍🚜

[@carolynmills513]

New Castle, IN here! Hello Farmland!

[@jesselliott604]

I agree! The longer videos make me happy!

[@davey6616]

Yours is one of the few channels that I like that are long. Heck do a 2 hour one. All good! ;)

[@tonymurray814]

Me too.Glass of vino and chill watching these two. It de- stresses me after a hard day at the “ office”!

[@stephaniegunnison5908]

I know I can watch their videos all day long. I have them playing on my tv while I cook and clean and also just while I relax. I love their videos they are always so informative and I love all their content! It’s such an amazing channel and community that they have grown here and I adore it!

[@susanhickman1746]

This video showed many aspects of your life. Getting that moose provided you a terrific source of food…you turned it into bone broth, ground meats, roasts, sausage, and that Chili! You were sooo productive and worked sooo well as a team. Love a man that cooks. I have a husband like that. Bless you two!,,

[@janetkoball44]

It is so GOOD to have a delicious meal ready to just heat up that you both worked on and put up. Glad you were able to receive that 1/2 moose. See you on your next one.

[@kukaburraFM]

Bone marrow tip: when raw, take your bone tubes and split them in half long ways before you roast them (coping saw works well). Then you lay them out (marrow side up) and season with salt and pepper. They end up much more flavorful and less slimy to me. Other tip: with things that have a round bottom, you can roast them on a bed of salt for stability. My grandmother would use the salt that had meat juices on it for stews and soups, and everything else went back into the salt supplies, so very little waste.

[@SalLeeHolland]

My Grandmother and Mom always did ham bones for the soups that way.

[@darn721]

Great suggestions here and another great way to make marrow seem less gelatinous, which I hope we can all agree, is a term much more appetizing than "slimy" :P Is to mix it with chopped up ingredients. Mushrooms, bacon etc roasted on top of the marrow and then mixed into the marrow once it's done cooking! I'm sure some chopped morel and marrow mix would be amazing on some toast or crackers.

[@leehillaby1706]

Your Grandma sounds sounds awesome.

[@carolinabeier]

Have you ever cook a chicken on a salt row? You don’t need nothing else than 1 inch of cooking salt (gross) and place the chicken over the salt and to the medium oven for 40 min to an hour depending the size. It’s amazing how they chicken only take the exact amount of salt to be seasoned and all the grease of the chicken goes to the bed of salt.

[@kathiedavis3312]

It does taste better if they’re split.

[@terrytt2932]

I've been attempting to sum this up; I am so grateful that you share your lives with all of us. Basically, I just love you two! thank you for your generosity of letting us be part of Simple Living in Alaska!

[@patriciaherman6499]

Good deal on getting the Moose. My Dad was a butcher at one time and he showed me how, so years later I married a dairy farmer and I would butcher the beef, pigs, chickens, deer, wild turkeys and fish. Used to smoke the version roast, fish and wild turkey yum. Love your channel, it's informative, & relaxing. Blessings to you both.

[@postmastersgt1670]

You guys are real survivalists those who are able to live off the land are alot better off than those of us who dont. I salute you

[@tWoforgamenot1]

this old boy loves you two ! & enjoy hug

[@dlaitch]

Wonderful to hear someone actually say that they are grateful for their gifts from nature. You also give new meaning to the term self sufficient. A great video of valuable life lessons . Bravo !

[@SalLeeHolland]

Amen

[@mikeadams2339]

AWOMEN!

[@ShadaeBalancesKnightAstro]

@@mikeadams2339 🤣 Good one

[@helenp81]

Having an abundance of food and firewood makes my heart happy, I feel I can settle into winter once my pantry and firewood store is sorted and full!

[@mikeadams2339]

YES meat and wood to cook,simmer,broil,grill,smoke,dry with!

[@kellyquinn1468]

FOR REAL!!! I can’t think of someone who has inspired me more than the two of you! Last year I planted my first garden - this year, planted a garden twice the size, AND made pickles! (And already planted garlic for next year) Now that might not seem like a lot to you, but to this urban chickie it’s waaaay out of her comfort zone. I even bought a pressure canner (but still terrified to use it) to make soups , stews, and sauces! Thank you, hope someday I can meet you and thank you in person! Please keep being you!

[@Legend0222]

I also bought a pressure canner and starting using it this year, I was a little nervous the first time but dont worry if you follow the instructions it's a breeze! 😊

[@ΗλίαςΠαπ-μ6γ]

Πολλαπλοί νι ήθη θ

[@MayaKanaKa]

I think you are speaking for many of urban chickies following this channel 😊. I recently bought a pressure canner and still hesitating to use it as well…I m now reading books on pressure canning…

[@charmainemrtnz]

I am so amazed at how much you folks get done in your home! I am really impressed how you both work together. In all that you do you are a team, as it should be.

[@hannahkayee831]

Completely agree! I do tasks around my house while I listen, than come back later and watch.

[@marvinmartian7941]

Seeing the snow on the ground in the background shows you really got covered area built in time

[@keithsanders9396]

In addition to loving your videos, I also enjoy reading the comments your viewers leave. I can count the number of channels like that on one hand.

[@teresaobrien663]

I love that you make the most of everything you get. No waste & appreciation are things many of us could do better with. I’m learning so much from you.

[@tilethio]

The chickens were also happy that day. They were part of the project.

[@marcusdrew6452]

Waste is a sin

[@daydreambeliever6603]

Whoa Bandit is getting so multi talented! I see he is now working on his ice skating! THAT is a huge amount of meat😲

[@davelevalley6511]

First two days of 2022 and I am busy pausing, rewinding and re-watching your vids time after time. The past two years have been awful for us, nursing my sick wife and trying to keep us both safe and well. My mojo had gone walkabout somewhere in Alaska I think. However, it came knocking on the door and wants to be let in. Thanks guys, from my small soon to be productive homestead here in North Western France.

[@spacefabi]

I love how you two find joy/excitement in your everyday life and projects. It's one of the reasons I love watching your channel ❤

[@tammyfletcher7667]

Alaska just knows how to do it right! Awesome they get families to take moose no matter how it is killed. Wish other states followed their lead. We see deer hIt by cars all the time here. To bad they don't have a program like yours for deer meat for people who want it. Eric, I'm with you I love chunks of tomato in my chili. When I make my sauce I always leave big chunks. Great video!

[@Mjones8383]

Most states do that with poached meat but road kill is still wasted because of time it takes to get the animals off the road. Most are hit by big trucks at night around here and they don't even stop

[@80sToyHunter]

Alaska has a perfect mild temperature for roadkill collection. Most states the temperatures are too warm for roadkills to be collected safely to be consumed as food.

[@joeblow8379]

Alaska is a fridge that’s why the meat doesn’t spoil. In most of America the meat begins to sour after a few hours, that’s just the temperature doing its thing

[@christinebrush4399]

My adoption papers are on the way to you. I am well behaved, quiet and appreciate good food .😀Thank you for another lovely video. Blessings from North Bay Ontario.

[@myrzamarilyslassus956]

Me first.

[@ktownfun]

first exact thoughts that came to my mind lol.

[@Mbusowabalondo]

I thought my adoption papers are already in so I will be the only one adopted by this lovely couple❤️👌

[@christinebrush4399]

@@Mbusowabalondo Nah...they and you getting me too. LOL

[@terryrobinson1416]

Roasting your veggies for veggie broth makes a whole better flavor also. Great for soups.

[@leobaltz2057]

I LOVE Eric’s reactions to good food. Lol he gets so excited and expressive. Thanks for sharing this amazing life of yours! God bless!!

[@fxxy3239]

36:44 Thank you for rinsing that can!

[@carolinabeier]

In Argentina, we call the marrow : "caracú" (local Indians term) and is one of the most valuable parts of the cow!!! Italians call it "ossobucco" and bring these habit with them when they emigrated to Argentina during first world. We eat it with just salt over a toast (just simple as mediterranean food is...) Is very greasy but at the same time is lightly at palate.

[@simoneconsciousobserver3105]

What a blessing you did get some moose this year. I always make sure I have a snack or meal close by when watching your videos because most of them involve you cooking an awesome meal

[@linleonhardt9433]

Happy to see you got some moose meat. We enjoy your lifestyle and videos. Thank you for sharing! As a side note, I've noticed your beautiful jars of spices and such above your drain boards. Wouldn't it be a good idea to install something to keep them there in the event of an earthquake? I'd hate to see all that effort and hard work end up on the floor! Keep up the great job and keep sharing!

[@cookiesmom2079]

I ate a pb&j before watching for the exact same reason 😆

[@nitaleach6816]

As usual, it's always a joy to come with you with your adventures and chores. Thank you so much for sharing, it always a time of schooling.

[@Cuttiegirlsu]

i love how appreciative you two are of the food you grow, process, and consume. such a beautiful way to live but its so much hard work too!

[@matthewpetzold9878]

These are one of my favorite kinds of episodes. Love watching the experts tackle a moose and sort out the pieces for later

[@basildavidson4597]

Wonderful to see that you’re ready for the winter. Well done.

[@greeneyes2256]

Lovely sentiment, but your really never ‘ready’ for winter in Alaska. It continues all year long.

[@straubdavid9]

@@greeneyes2256 Good Sledding season & and Bad Sledding season!

[@shellybielawski1773]

Wow you guys should eat very well this winter for sure. Y’all work hard for everything you get. Love y’all!

[@nancybenson1951]

O my! Love it. Chili, sausage, bone marrow. This show is so wonderful! The veggies hanging in the background are such a lovely color and makes it so cozy looking.

[@ThisIsMySig]

My new absolute favorite videos. Most people in these types of videos blabber non stop, never coming up for air. Constant "you guys" this and "you guys" that. They do not realize just how effective is silence. And there is so much excruciating explanation of what they are about to do. Just do it, we'll follow along. The amount of canning you do is incredible and those Valdez salmon! I eat salmon every day but have never had one that was freshly caught. You both have a natural banter that is very appealing. No needless explanation of what you are about to do. You just do it. Gold, I tell ya, just gold. 👏

[@RedRose-gm6px]

Now this is the best part of your channel, is when you start preparing meals, or meats and vegetables 🍅 🌽 🌶 and other stuff for winter. I loved this video. I watched it 3 times. Can’t wait for more winter preparation video’s. Omgggggg I want some.

[@chadstinson9886]

You are a very lucky man for her to go on this adventure with you speaks volumes. Never forget how lucky you are and take her for granted because you never know what you have till it's gone and belive me you don't want to know how that feels.

[@pamelapelech3249]

You really did such a great job of putting up so many things with this moose. Plenty of food for the winter.

[@timlarcombe9096]

Nothing goes to waste, very inspiring. You truly are blessed to have this resource on your doorstep.

[@druscillahenry3224]

They are so lucky to have each other. ..and to have similar interests

[@sinuvava1]

Very hard working couple

[@simonepeterson773]

You two have cultivated one of the most positive communities on KZbin! I love reading the comments and taking notes while watching your videos! Love from our tiny house in Nova Scotia 🇨🇦🤗

[@MrsRhiannon1]

Not sure if you already do it, but if you put ice cubes in your grinder at the end it pushes all the meat out and then the ice just melts.

[@marktinney9004]

Great idea, thanks!!!

[@pizzamondo]

You can also use chunks of old bread

[@carolynmills513]

@@pizzamondo my dad always used bread too.

[@pizzamondo]

@@carolynmills513 I learned that from my mom. I had to turn the crank with both hands sixty years ago. Good times! Cheers from Patagonia, Argentina

[@ozarksbuckslayer2484]

I always just run a couple handfulls of ground meat back through to push out whats left inside the grinder.

[@kelvink5810]

I'm from Kenya(equatorial climate) and i'm hooked on these videos! Who knew canning and winter prep could be this interesting yet soothing? Great content!

[@mercycherono5378]

Hi my fellow Kenyan. I enjoy this channel too

[@hannahw4769]

Same here, mambo.

[@kelvink5810]

poa sana...great knowing y'all are here

[@richardjohnson1847]

Lov u guys you guys work great together keep up the awesome videos

[@nikkolegardiner1130]

pro tip!!!! use your sausage stuffer to stuff the meat into the bags. we have been doing this for years and saves a ton of time and packs tight!!

[@katydidiy]

Great suggestion!

[@Serenityfor1]

Those lucky dogs getting a mega feast! You two are very inspiring on living off the land. ❤️

[@kellyhawes8901]

A full freezer and pantry is a winter’s blessing. I think it’s wonderful that you take time to appreciate all that nature has bestowed on you.

[@glorialange6446]

What a fantastic sounding chili recipe! All of the ingredients sound like they will meld perfectly. A great video with a good view of assorted tasks showing how much crunch time affects your schedule for winter prep. Really nice

[@cinsidebackwardsnbacksideo5195]

Amen Gloria Lange, Amen!

[@BuildaBehr]

You can run a slice of bread thru the grinder at the very end. It’ll push the meat left in the grinder out and it’s very apparent when the bread begins to exit the grinder.

[@wilfreddavis437]

I love bone marrow grew up on the stuff mmm!!

[@kcollier2049]

I love to watch you guys talk smell and examine your foods. You guys truly make food exciting!! You both are so cute 😊

[@cookiesmom2079]

My daughter said she knew her husband was the one when he made her smell his food because it was so good. That and he ate ALL the chicken off the bones, we’ve been chicken bone pickers for generations 🤫

[@jgdays2439]

I love how enthusiastic you both are about everything, I can honestly feel how much you enjoy your life and being self sufficient 😃

[@jaredparrish649]

That heart looked amazing. When I was young my mom would trim the heart and stuff it like a turkey with mashed potatoes and onion gravy so good.

[@tonymurray814]

My Mom would use reg stuffing in a sheep’s heart and bake it.Aroma, taste, texture and a lot of love makes great memories!!

[@OKBushcraft]

Interesting, we always had it sliced like a bell pepper, then mom would pat it in flour and fry it for breakfast the morning after we butchered our goats, sheep.or the occasional steer.

[@katydidiy]

I love convenience foods too but not from a drive thru. I have on hand chili, veg beef soup, chicken soup base, chicken gumbo soup, bacon bean soup, white bean chicken chili, and chicken broth. All canned by me. I'm 72 yrs old and live alone. I also dehydrate a huge variety of veg, which when added to soup I'm going to can, keeps its texture better than fresh. It's a better way to store large batches than the freezer too. Congrats on your continued success. I so enjoy your team work and the devotion of your fur kids! Edit: making a big pot of veg beef soup today. Started with chicken bones leftover from previous meals collected in the freezer. Today I'm adding beef chunks leftover from trimming, dried celery, onions, carrots, mushrooms and a guart of my canned tomatoes from last season with garlic s&p a bay leaf and a bundle of parsley stems I saved in the freezer. Imagine the cost savings and compare quality to anything you could buy. No contest!

[@haydehabdolahian7691]

When I look at you guys working so hard all day every day just to prepared your food ! I kind of feel grateful to the stores and companies who bring thing to us to use with out working in the field to have the vegetables and fruit 🤷🏼‍♀️

[@janefeerer1690]

I totally agree with you about having convenience foods... This time of year it's great knowing that I can work out in the garden cleaning things up and then come in and have soup or chili that I've put up earlier in the year. Bravo to you - eating great fresh during the season and having those fast meals in the late fall and winter. Love your journey!

[@jimwalkington7772]

You two are the energizer bunnies of KZbin! If I go to the bank, the grocery store, and the dry cleaners in the same day, I need a nap. You two put in a garden, build a house, eat a moose, and then chase down and kiss a chicken, or whatever you do for fun. Geeze, It doesn’t make me anymore ambitious, but I really enjoy watching you both work.

[@debwiley3914]

I love preparing my own convenience items to feed my family. So happy you were able to process your moose, and then use up the old moose meat and process that into convenience chili to eat at the cabin, on fishing trips, or just on a day trip on the snow machines. You need good quality food to sustain you when you are cold most of the time.

[@K1MB3RL3Y88]

The dogs must be salivating at the smell in that cabin 😂

[@spiveym]

She's so happy @19:56 when she realizes, Free Energy! I felt her enthusiasm.

[@michaelmack1966]

I’ve made loose meat chorizo for years. Try adding lime juice with zest instead of vinegar. It takes it to a whole new level. Love your videos I’ve followed you since the beginning!

[@naturalistfirst240]

I was in the middle of watching an older video and got the alert for new one!!! I also love the tied dyed shirts guys!!! You just get better and better!!!

[@SalLeeHolland]

They I believe got rid of the chair when they took the table out, as they really needed the room. They might set on the couch, but for filming you don't want to keep moving the cameras around. It's a small place.

[@yukokaystevenson4438]

Yay! Good for y'all on the moose meat. Your winter rations will be a wonderful variety of homemade goodness. Your bellies will be doing the happy dance! 😊 Great job!

[@ashleybearification]

I hope y'all get a moose every year because I love watching the whole process start to finish

[@momo2219]

"But the colors!" Haha! Love your guys' genuine conversations.

[@Marthajamjam]

I love the joy and excitement you both have when it comes to prepping and cooking food!

[@jennywagner2448]

congrats on your incredible bounty this year! I've been canning some "meals in a jar" this year - and our top two faves so far are Bourbon Chicken and Beef Bourguignon which would be just as great as Moose Bourguignon!

[@vickihill4777]

I made the bourbon chicken this year and I agree it is delicious. Where did you get your recipe for beef bourguignon?

[@helenebonadio8283]

We got some wild boar from a neighbour last year that my man made as bourguignon, it was delicious. Actually I think any strongly flavoured meat goes well for this preparation, plus it's really sanitary 'cause it cooks forever ( pregnant me talking 🤣).

[@jennywagner2448]

@@vickihill4777 it's from the Canning Diva online... aka Beef Burgundy... I changed things up a bit and in addition to the wine it calls for added a couple quarts of beef broth and tomato paste...

[@kathyhester3066]

In the Victorian & Edwardian periods bone marrow was often served as a separate course. Very small spoons known as marrow spoons were used to dig the marrow out from the inside if the bones. Might I suggest something like a iced tea spoon (that's what my Grandma used). Haven't had marrow for many years. Some salt & pepper on the marrow is good & sometimes she would add a bit of chopped raw onion.

[@ogearbox6132]

A “buttah”knife works equally well too. When I was a kid my mother would cook beef or pork bones all day(she was from the Depression era.) Anyway she always gave me the bone and a butter knife was perfect for my little hands to fish out the marrow. Others have already said it but I Iove your channel.

[@melissasmith4880]

My husband shot his moose this morning! Alot of our moose meat gets made into sausages. My mother will stuff and cook the moose heart during Christmas.

[@geneprepchuk3819]

Wow you're missing a lot of good steaks from the backstrap and roasts l

[@Judy.LoveandLightAlways]

Yummy As a Child Mum cooked Roast Lamb, Roast Beef, Ox Tail Stew, My big sister (Now in the arm's of the Angel's passed in 74 from leaukimia) and I would each get a bone on the side, omg the bone marrow Is Delicious, even from beef, ox tail, yummy..Ariel and Eric your two beautiful dogs would love the Bone Marrow.. Eric your Mum was Native American Indians/people, Wow I Adore The Native American Indians/people, The way they Treated Earth, Animal's, Hunting not for sport, but to Survive, their Traditions, And Respect for All Living Things. This was an Amazing Video, Adore you Both. Hug's from Australia..

[@iartistdotme]

AWESOME video - love seeing how people preserve harvests and what they can. Great inspiration and fun to watch.

[@jaynewebb4224]

I'm glued to your videos...love them.They go so quick,could watch them for hours🥰🥰🥰

[@HughJorgan1]

That chili was a work of art! And the definition of “layers of flavour”…like about 20 lol.

[@danielniklaus1055]

Food prepared with a lot of love!

[@sgrvtl7183]

What a wonderful gift to have been given the Moose! A Blessing~~

[@dianapollex3266]

I would say you two are set for the winter. Love how you guys work together to get all the food processed and canned up.

[@TheMtggrl]

I have to say, I really love watching the two of you together, you get along so well, you laugh and have fun while getting all that work done. I'm sure it's not for everyone, but you make it seem like fun. I also really love watching you prepare, cook and eat the foods you grow and harvest. It's very interesting and look delicious. My future son in law went bow hunting for venison this year but the whole group got nothing, they think all of the California fires threw off the movement patterns of the deer, so no freezer full but they will be back out there next year and hoping for the best. Thanks for sharing.

[@joanschauer2606]

Love watching you can all your different foods. The only thing missing is being younger with a garden and able to can some of your recipes. I have to admit I have never seen two people enjoy the smell of food like you do. It is fun to watch. Eric always seems like it is the first time he has ever smelled good food. I can't express the joy that your videos bring me. I feel like you are part of my family. Thank you again. God Bless. Joan

[@smutz131]

I love how you two are constantly estimating the weights of things you hold. It's like a game for you two maybe haha

[@marcialittle7893]

I absolutely love this video. So cool that your state allows you to harvest so much meat off of the land. In Kansas, we can harvest deer, if we pay for a permit and go out and either shoot or use a bow to get them. But you guys have so many opportunities to get free meat from the land, so cool. So happy that you got this moose .

[@russellprickett1652]

Thanks for letting Pepper make an appearance. I sure hope that cute little kitty 😺 got a few moose treats!

[@christinej2358]

Oh man, that chili looks so delicious! I really think it is awesome how you two work together as a team on getting things done around your homestead. I’m also very thankful y’all got a moose since you weren’t able to get one yourself this season. I really enjoy your channel. Thank y’all for sharing!

[@shotbysteve6509]

Great content, really well shot, never any drama or clickbait. Love you guys.

[@kprairiesun]

Your videos are my go to place for eace and serenity. My therapy. So, please keep them coming, even more often if possible and include more of your fabulous cooking. Your food is awesome. You might like meatloaf once in a while using whatever ground meat you have. I add an egg to a pound of meat, a few tablespoons of ketchup, salt pepper, a little garlic, onion, seasong salt, bread crumbs or similar and maybe a dash of wortershire. Just substitute however you like. What's great about meatloaf is the next day or so, you can slice it and brown it in a cast iron skillet and it is twice as good. I bake my meatloaf til basically done and cover the top with a mixture of ketchup (i use sugar free and swerve brown or brown sugar, little mustard, little nutmeg, dash of clove and ginger. Then bake a little longer until sauce is thickened.

[@Eddie859]

28:22 awww Pepper is so adorable in that box

[@bunnygaffney2765]

Yum..I miss hunting. I'm 70 and just can't do it anymore but that meat is so good .

[@leabinales]

Whenever you post a video, I always smile and get so excited

[@angiehorn3280]

Another longish video! You guys are amazing!

[@WoodRanger138]

So appreciate Your Sharing this Life. The colors in that chili were so Vivid. I had to pause twice and serve myself some black beans and bacon. Enjoy Each Moment. Thank You Both.

[@shawncook6268]

I've eaten bone marrow before, it's good for you, keeps you warm in the winter. We also made bone broth and tallow. We butchered beef, pigs, chicken and all the deer I could shoot, mostly legal. We planted 3 big gardens and had a huge orchard with 4 different types iif apples, pears, cherry, peach, pecans and a big strawberry and blueberry patch and my grandma canned it all. I was truly a blessed kid to have such great grandparents.

[@tiffanycoates431]

Watching y’all cook & sample your Chili Beans- and talk about how “it warms you up,” because, “It’s so cold out here!” Made me laugh so hard- and out loud- because it was over 80 degrees, where I live….. On the coast of South Carolina! 🤷🏼‍♀️🤷🏼‍♀️🤷🏼‍♀️😂😂😂 That being said….. I always look forward to getting a notification that y’all have a new video uploaded! As soon as I see it, I go directly to KZbin, to watch it! Thanks for showing us, parts of y’all’s lives! Until next time….. Hope y’all have the most wonderful week, possible! 💗💗💗👏🏼👏🏼👏🏼💗💗💗

[@billpepito5505]

Watching both of you is a great learning experience. Your ability to adapt, make changes from year to year and to expand your skill is wonderful to watch. Not many would test their product before packaging but you do. Your attention to detail is a wonderful thing to watch. I hope i live long enough to see the book that you will write regarding your adventures...it will be a best seller. I was wean on the Fox Fire books from the students of The Carolina's and yours is the next best thing. Keep doing what your doing. Cheers

[@Moona1966]

Y'all never fail to bring a smile to my face seeing you carefully and joyfully harvesting what's available to you there in Alaska! What I wouldn't give for some moose chili and cornbread right now... :)

[@krisdog88]

As the kid of a deer hunter, this gives me sweet memories!