Putting Deer Shoulders in the Smokehouse

[@Stoney327]

There's NO substitute for experience. God bless: Two Feathers

[@MrTate1970]

Awesome I built me one. Just used for bacon so far. But like to try some salting. Good video.

[@TheMaverickAcres]

Love it. to hot in Texas for it but always wanted to.

[@denislosieroutdoors]

Awesome video. I love watching this kinda stuff there eh! Thanks for sharing

[@tropifiori]

Cool Frank

[@Hunting4Hookers]

Another great video! I’ve been laying on building a small smokehouse. My grandpa and grandma had one when I was a kid. I would love to get back to that! It’s also a great idea for preparedness in case of hard times! Have an awesome week and a blessed week, brother! 👊🏻🙏😁

[@richardrogers567]

Good luck with the salt cure.

[@jerryhuntjj2885]

Hope you get it figured out. So I'll know what to do. My meat was too salty to eat, when I tried it

[@martinmeltzer2696]

Hey Justin! Goodness! That jerky looked delicious! It will be interesting to see how Ol' Doug enjoys the Smokehouse!

[@irenemeno3585]

Learning and enjoying.

[@papatriots3529]

Thanks for another fine video , I'm going to be building a smokehouse this year

[@brianheitzman317]

Hey Justin if you'll mix you some pepper in with that salt real good it'll keep them bugs and worms out.

[@joecarpenter7344]

My grandad used to put in scalding water ater it can out of the salt just enough to get the salt off of it and take some out of the meat itself.

[@faith4freedom76]

Thank you for sharing man. Great info! Peace be with you and yours 💪🙏🕊✝️

[@bryanmaddox1434]

Looks mighty good Brother!!!!

[@rmlestes]

Thanks

[@USMichigunPrepper]

Oh Lordy Lordy, I hope that bag was made of paper🔥😂😂😂

[@glennpoorman5937]

Love pecan wood with white ok ,or hickory

[@glennpoorman5937]

White oak

[@petiebowen8746]

ive been watchin a lot of videos on smokehouses i think this is gonna be what gets me to make one but luckily here in southwest VA winter and fall still kinda feel like it and our humidity isn't to bad then

[@rdnkrfnk]

one way to remove the salt from your meat is to put a potatoe in with it while cooking it will absorb the salt and then discard the tater i use whats called stock salt from the feed store its made by the same company in the same factory as that gourmet restaurant salt is and here its cheaper than pool salt

[@SethAdams-d5l]

Smoke Em If ya Gottem..

[@joecarpenter7344]

New subscriber but love the videos. We did all this when I was a kid. I should have paid closer attention. Lol. Where are you located? State?? I'm in Louisiana.

[@SpiritoftheOutdoors]

@@joecarpenter7344 central Mississippi

[@colonmills6075]

This guy has info on salt curing in ice chest. Not sure if it's in this video or not.. he will answer any questions too .. kzbin.info/www/bejne/f2fRnYiGrth9h9ksi=Dqwh0cTVqV55S1KK

[@georgethomas2004]

Iodized salt is a no no

[@SpiritoftheOutdoors]

@@georgethomas2004 and why is that

[@georgethomas2004]

@ iodine inhibits the curing process and has an off putting taste.

[@KenJohnsonUSA]

That's not true at all what you said by us Floridians. I'm a 7th generation native. My ancestors smoked, cured, etc. meats and fruits and all sorts of things. Because they didn't have refrigeration, smoking and salting foods were the only ways to preserve them. Even as a boy, I was used to see smoked mullet in the stores on a shelf, I spent many a day smoking mullet, i attended pig stickings where they'd make bacon and ham. My grandma churned butter and made souse...and not that crap you see today but the old timey way where you hanged it in a bag. My great grandparents made lye from wood ash and made soap with said lye. We even cold smoked sand pears in sulfur smoke so that it was nearly fresh for a year...far superior to dried fruit. Whereas my family settled just outside of Pensacola, my wife's family was mostly from Orlando where she had a similar heritage. Yes, transplants have destroyed my state beyond recognition. Us natives of Florida are a rarity and our cultural heritage is dying away. Just please don't talk about as fact what you don't know to be true.

[@SpiritoftheOutdoors]

@@KenJohnsonUSA all the people ive talked to there all cut up the hog and fried it and then poured the lard over the fried meat in jars. Your the first ive herd of that has smoke cured pork

[@KenJohnsonUSA]

@SpiritoftheOutdoors that's just for cracklins. You do your cracklins that way to preserve them. At a pig sticking you have guys rendering the fat and making cracklins, one cleaning the head, etc. You have to preserve all that'd spoil first. The intestines and offal are preserved for sausage...if the owner isn't wanting to make hasselets and chitterlings. The stomach is saved for.hog mawl. After the sticking you make your salt pork (aka white meat), and then you do the brine for your hams and bacon and hog jowls. My Papa Johnson (grandaddy) told me the brine was right when you had enough salt to float a fresh egg. After the brine you pepper them liberally wuth black pepper before cold smoking. My former pastor, also a native Floridian smoked with green persimmon wood. It tastes like hickory. My dad's side favored pecan wood. My mama's side used hickory. Both used oak exclusively for smoking mullet. Me personally, I now use popcirn tree (aka Chinese Tallow Wood) since it just tastes so much better.

[@jmc442]

​@@SpiritoftheOutdoorswe did when I was a child

[@SpiritoftheOutdoors]

@@KenJohnsonUSA ahh so they used a liquid brine to prevent the flies from getting to it. Makes more sense now