I lived 35+ years in SW Florida, and I can attest to the fact that smoked mullet is wonderful!!
@brianOcurradhin7 ай бұрын
Love smoked mullet here downunder
@chuckbrueck31257 ай бұрын
Mullet gizzards..😋
@JPMerolla0017 ай бұрын
It's spring where I live. And we got great striped bass fishing right now. Along the Hudson River in new york. But ive yet to get out this season. And I don't have long. This video really just gave me a kick in the butt. I gotta get back out there quickly.
@Procedurallydegeneratedjohn6 ай бұрын
Aldays in srq had the best mullet ive tasted. Havent had it in 13 years but it was damn delicious
@jeffgoode98655 ай бұрын
Just outside Hillsborough State Park was a guy who'd sell freshly smoked mullet. We'd go home, eat half by itself, and make the rest into a dip to eat with crackers and tabasco. Good times as a kid.
@DDan617 ай бұрын
One of the few channels I give a thumbs up before I even watch as your content always satisfied regardless of what you are presenting!
@clayhayeshunter7 ай бұрын
Many thanks
@haroldbleemel85377 ай бұрын
I want Clay on my team when SHTF. He's a walking survival encyclopedia!
@inmyopinion68366 ай бұрын
So is KZbin!... Start downloading all of his stuff, when the interweb is gone, at least you can use a solar panel to keep watching your phone downloads.
@AllglorytoGODmosthigh5 ай бұрын
You can be too! There are tons of cheap books on Amazon for when there is NO Internet to watch these videos. Practice makes perfect and honestly it doesn't take long to learn these things. I'm trying to motivate all I can to get outside, even if in your yard and try some of these things and teach yourselves! Will be surprised of what y'all are capable of! Much much love from LA. (Lower Alabama).
@adamblackman66605 ай бұрын
You would be on his team, if you’re lucky 😂
@Николай-н7к9ю3 ай бұрын
Браво!!!
@bushcraft4life9643 ай бұрын
We should be out honing our own skills
@JayCWhiteCloud7 ай бұрын
Well done Clay...As always! I made my first cast net when I was ten living on the Black Water River in Bagdad, Florida. You brought back lots of memories...Thanks for that!!! Some pointers you may find of use. This is what we called “quick smoke” in camp and you are correct that storage of meat from this is short if more prep is not done. It can be extended by “brine blanching” (solution is brought to boiling temp to kill topical bacteria/mold) the fish or jerk is just dipped in only not soaked or cooked for this method. Your “kill zone” temp you wanted is 63°C/145°F but it should be noted that if you don’t want “hot smoked fish” which cooks it and does not last as long…you want cold smoke…like you did it. The bringing up to those temperatures is done on the backend of cold smoke drying like you did. When doing freshwater fish, as you properly suggested, like gar, catfish, carp, pike, sturgeon, etc. Please note, that mullet is a brackish water fish and can have parasites like acanthocephalans, and others (I have a field zoology/ecology background.) Quick smoked or brined and smoked both can have a packed storage life of months to even many years. This is done by “salt packing,” the fish or other meats in all wood caskets or barrels (no metal fastener systems) then layers of salt on the bottom, then clean boiled and dried linen cloth, then fish blanched and dried off, then more linen, another layer of salt and repeat until the container is full or you're out of fish. Direct packing in salt works too but can render the meat too salty for some tastes and recipes without resoaking the flesh…Again, I love your channel Brother. I offered before, but if you ever get an itch to do a timber frame, please reach out!
@clayhayeshunter7 ай бұрын
Great info! Pinned for the benefit of others.
@davidjacobs8287 ай бұрын
@@clayhayeshunter Seriously impressive sir. Thanks for sharing your phenomenal knowledge... You're literally saving lives here .... this joke we refer to as civilization will cease to exist soon. MUCH APPRECIATED.
@JayCWhiteCloud7 ай бұрын
@@clayhayeshunterSo pleased you found my comment of use and to your liking Clay...Keep up the great work and videos you make...They are most appreciated...
@JayCWhiteCloud7 ай бұрын
@@davidjacobs828Thank you, David...Too many today worry about things..." coming to an end"... yet without an ending, we have no beginnings...This is the cycle of everything. The challenge with most "modern humans" is they are desperate to control this and this folly only accelerates the process. Those lucky (or wise?) enough to fall between the cracks of society and honor the old ways will continue as it is meant to be until the next ending comes...Much has been lost in the traditional methods, yet more remains than many think if one knows where and how to look...Good Luck with your search and learning them...
@JayCWhiteCloud4 ай бұрын
@@jamig.7254 Hello JamiG...Sorry I did not see this sooner... There is "brining" (lots of different receipts online to try or experiment with to your own taste)...and then there is a "brine blanch" just as I described it in my post. As for the "brine" strength, that can very greatly from receipt to receipt, the cut of meat (or size of fish) and the intended application...There is not "one solution" to this. Some do not brine at all and only topically salt the meat before smoking, while others only smoke the meat and then may "salt pack" it as I described...More questions welcomed if you have them or specifics I may have missed...
@WilkenWilkins4 ай бұрын
My smoked fish has lasted me 47 years!!!! I’m still stranded in the Sahara Desert, but I managed to build a cell phone 5 years ago.
@MaxOrDieYT3 ай бұрын
Best of luck, hope you make it out😊
@autorepair23213 ай бұрын
U already in heaven with us all
@mikecypret10453 ай бұрын
😂😂😂
@skoolzone3 ай бұрын
You can build a cell phone but not way out of the Sahara come on man what are you with the Biden administration
@Idrivthetrain3 ай бұрын
If I were you I’d stay put. World is not what it was 47 years ago.
@misanthrophex4 ай бұрын
I like your style. No bs, no time wasting, straight to the point.
@SlytherSnake22 күн бұрын
Thanks, yeah I always comment before watching a video
@Sharkdog11b7 ай бұрын
Awesome as always. I’m building a cold smoker with a pipe going from the fire under ground to the hut, by the time it gets there the under ground pipe will cool the smoke. Idaho native here.
@outdoorloser43407 ай бұрын
Now that's how you get some top quality long term preserved meats 👍
@wmluna3812 ай бұрын
What's the length of the pipe underground and overall width?
@KoniB.5 ай бұрын
Young man, you are one smart cookie. I had great granny's and grampies that were smart like you are. Someone spent time teaching y'all and you were a good student. I feel better knowin' y'all are out there passing it on. If no one has told ya in a bit, y'all did fine. Real good.
@andygossard42937 ай бұрын
Clay. You provide such a valuable channel for many who may need this vital information.
@darrelljanssen5887 ай бұрын
Confederate soldiers called smoked mullet "Biloxi Bacon". They ate it for breakfast almost every day. I personally love smoked mullet!
@StonedDragon-kj1di4 ай бұрын
I never knew that you can eat those
@lexheath82764 ай бұрын
@@StonedDragon-kj1di I tried frying it once and it turned into mush. Someone else may know how but not me.😂
@jamesspencer19973 ай бұрын
I lived in Biloxi for 6 years and have been living in Gulfport for about 5 years. Gotta love that smoked mullet, the flounder is awesome and on a good day you can fill a 6l5 gallon bucket of shrimp with a casting net at the old marina in Biloxi.
@jamesspencer19973 ай бұрын
@@lexheath8276you don't want to ever freeze em and process em as fast as you can once out the water. .
@wmluna3812 ай бұрын
What do you usually pair the smoked mullet with? Also, do you season it a certain way before you smoke it?
@ghostsniper20997 ай бұрын
Excellent work! Lived in Fort Myers, FL 40 years and have eaten hundreds of smoked mullets. Used to use a treble hook to snag em.
@dereknichols34087 ай бұрын
They used to sell smoked mullet down by the Indian River, it was just gutted and split down the middle and filled open, most of the time they would take the head off. I am born and raised in Florida turning fifty this year. I've seen these tings smoked in converted metal garbage cans to wooden boxes, you only need about 165 degrees. Hanging them is important if they are laid flat the liquid will puddle in the middle. Great video, spot on
@3passa7 ай бұрын
Great work on that tripod without any paracord or wire! Always nice to see that look on your face when you finally taste what you prepared 🙂 Great details as usual, this time about the difference on raw salt and sweet water fish, wasn´t aware of that. Always something to learn from Clay Hayes, thanks for this one!
@clayhayeshunter7 ай бұрын
Thanks for watching!
@dinoquintana43195 ай бұрын
Clay i really appreciate the fact that you are a total bad ass and the fact that you are a highly educated man.there are more of us out here than most people would expect.you are and would be a great teacher as you are clear,articulate, and to the point. Keep up the great work.some times my caps key doesn't work
@QuesttogetontheAloneShow-qq3cz7 ай бұрын
Hello Sir, I just wanted to comment on a statement you stated on one of your recap videos when you were done with the deer and just caught two rabbits. It was " Nothing in life that's worth achieving, is going to come easy". (Something like that as I remembered it). That is as true a statement than I have ever heard any other survivalist's and bush craftsman say. I know first hand being a former marine and retired Army Ranger. Much respect goes out to you and all who have experienced it.
@r.tomrobison83077 ай бұрын
Normally smoking is bad for you. Smoking, Meat is good real good. I have so much respect you and all who are on that show. Look forward for this season also other countries are doing it.
@r.tomrobison83077 ай бұрын
@@Matthew_T23 thanks I was wrong in my thinking. I did retract that. I need to do more research.
@hannes00004 ай бұрын
Fresh meat is better when you have time to cook but smoking acts like drying also, which preserves food for long time.
@MrGaza747 ай бұрын
Always awesome content. Leaving the fish connected at the tail is a great tip. You’re my favourite Alone contestant of all time. Alone Australia season 2 started last week.
@clayhayeshunter7 ай бұрын
I appreciate that!
@ytoutdoors955 ай бұрын
Great video, one correction. Both fresh and salt water fish harbor parasites that can affect us but fresh water fish can be contaminated with bacteria that can mess us up if consumed raw so you're right about eating freshwater fish raw.
@jonathanbennison92207 ай бұрын
Soo... Pretty cool Clay! I had a chance once to get some smoked salmon, British Columbia Pacific salmon, And traditional smoked, over a low fire. Makes a really cool trail food. The salt and smoke keeps the bugs away, And as long as it stays dry, It lasts a really long time. So cool. And so hard to beat the taste.
@rudolfvalacegerna91845 ай бұрын
"Smoking process here in the Philippines is called Ti-napa, but if you make it butterflied cut, it is called Daing."
@ReichenbachEsq3 ай бұрын
Clay Hayes is a world class gentleman & bush crafter! 🇺🇸
@PercyNPC5 күн бұрын
8:34 I miss my dad. He used to made this all day after he retired his job as teacher. He can make many kind of animal traps. He and his friends always group up and go to the lake or river. Sometime he just bring me with him for carrying the tools and I really hate it when I was kid. I want to play with my friends. After he passed my mom give all of his tools to his best friend. I really miss him.
@jasonpercy1847 ай бұрын
My grandpa used to catch mullets to smoke to make fish dip . That comes out at old school Floridians get togethers. Yours looked pretty good.
@maxie1dog7 ай бұрын
Mrs. Peter's Fish Dip. Yum.
@rudamchu7 ай бұрын
Excellent content as always Clay
@loriekaczmarek97885 ай бұрын
I've done this with fresh water fish. Yes a little high heat at first for a short time, and then smoldering till it's done. I used catfish, blue gill, sheepshead, and a sucker. All tasted great like this. I do this out kayak camping alot simply because I can't bring a lot with me and this keeps a good week no problems. Add a little to some nettles wild garlic and other finds and you have a delicious nourishing soup
@cosmichappening17126 ай бұрын
Great survival tips: I love smoked and dried or cured fish. Do you think you can do an episode on curing or preserving meat with salt sourced from seawater?
@Omaba_Baba3 ай бұрын
We need classes of this for young boys and girls of FL. Like a FL Bushcraft Scouts thing.
@ianimations16566 ай бұрын
Hey man, Idk if you will read this or if you know this already, but primitive smoking techniques like this can cause cancer way down the line if you eat foods made that way regularly. In Poland, they eat a TON of smoked food, and they figured out that if you have the coals in a separate chamber and have the smoke travel through a long horizontal pipe before it reaches the food, then it cools the smoke as well as the cancerous compounds floating in it. Doing this makes them fall to the floor of the pipe. Using this method you can effectively and safely preserve your food, it also removes the risk of accidently cooking it (and honestly it tastes better too). I did not watch the video so you may have mentioned this already, if so feel free to just shadow ban me. I would do the same. I got a bad case of the tiktok brain, so I got no attention span (even though I've never used tiktok).
@johnnyg63807 ай бұрын
Thanks Clay. You are one of the best. You live what you do 👍
@clayhayeshunter7 ай бұрын
I appreciate that
@Justsay_n5 ай бұрын
I grew up in Pensacola, FL, and in the 70's, we ate smoked mullet very often. So good!
@JPMerolla0017 ай бұрын
Thank you very much for taking the time to share this. It's something I've yet to try on my own. I hope to soon. But definatly great knowledge to have.
@clayhayeshunter7 ай бұрын
You can do it!
@Lagassejames5 ай бұрын
Grew up in a fishing community in west coast Florida, mullet is still my favorite fish to smoke. It might be because I grew up with it but I love it and I smoke mullet often as well as other fish. I miss the roadside stands that used to pop up every fall when I didn’t have time to smoke my own.
@Dirk_Mcgurk7 ай бұрын
you never fail to teach me something.
@Dirk_Mcgurk7 ай бұрын
so i dove deeper into freah water parasites and one source said all fish have parisites, but salt waterfish's parasites can't survive in freshwater animals. most of the fish are frozen to preserve and to kill bacteria. i have no idea if any of it is true.
@clayhayeshunter7 ай бұрын
That sounds correct. Some saltwater fish will have worms but they don’t transmit to humans.
@KenyaLift7 ай бұрын
Super helpful and informative, I’ve always wanted to learn how to do that 👍🏽
@clayhayeshunter7 ай бұрын
Glad it was helpful!
@stephencarmichael51567 ай бұрын
We have a long history up here in Maine of using river herring as a smoked winter survival food. The modern man's pallet has a distaste for river herring so they use it for lobster bait.
@RnRMonster7 ай бұрын
Them alewives is oily 😉
@Rogers_Outdoor_AdventuresАй бұрын
I absolutely love smoked fish , then have it with a cold ice tea …. That’s perfect 👌 Great video my friend, thanks for the tip.
@salimufari6 ай бұрын
7:30 Fruit or nut woods are good here too. Birch & maple also work well for smoking if it's not too seasoned.
@garyvee60235 ай бұрын
Apple tree wood. 😋😋😋
@francdejong7 ай бұрын
Wow, you made me really craving for thar fish😋, nice one again.
@jerryskidlsd6 ай бұрын
Best video on smoking fish I've seen yet. Thank you.
@ericsmathe7 ай бұрын
GREAT video. This is an important survival skill. I grew up eating smoked mullet in SWFL. Most of my mom's family were mullet fishermen before the gill net ban. We even had the Smoked Mullet Band locally. Skol!
@pl4tonium1107 ай бұрын
Whoever came up with this idea preserving food like this, was probably the Einstein of the native people there. Imagine someone saying: "Hold up boys, let us smoke our fresh fish for hours or days! Then we eat!" :D
@clayhayeshunter7 ай бұрын
💡
@matalostodos5 ай бұрын
Here’s how inventions work -trying to do something else, and this happens. Like when the intentor smokeless gunpowder had nitic acid all over his cotton apron, went near a flame and pooof, the apron disappeared. This is “cordite”. Or another example, someone recooked their flat cakes, left it too long and it became a biscuit. Equally, the chinese used fireworks to scare horses. How many centuries did it take to make it into a cannon? Sometimes people don’t catch on quick, too.
@yudistiraliem135Ай бұрын
Pretty sure chinese knows about firearms, they made it just don’t widely uses it. They prefer repeating bows and the walls they build stand well against early cannons because they are wide and filled with soils.
@yudistiraliem135Ай бұрын
That is to say early firearms is not efficient nor economically viable plus they have very centralized government, so innovation is kinda meh. Early gunpowders solve problem of using untrained soldiers in western counterparts but chinese has mass produced repeating crossbow for that.
@quakslikeaduck7 ай бұрын
Love these oldschool/natural ways to make things. Just like the tanning your own hide video you did. Thanks for sharing
@clayhayeshunter7 ай бұрын
Thanks for watching!
@loriekaczmarek97885 ай бұрын
Just subscribed. This is the most relevant survival channel on KZbin I've found. And I found it by accident.lol thanks for sharing this great knowledge.
@fredsoltveit84537 ай бұрын
We used to smoke hearing and I think that would taste like your mullet.I belived we use to hang the smoked hearing to dry after it was done smoking that would dry them out mote.Great video Clay !!😀
@levendil146 ай бұрын
I love how you showed the processes of making make shift rope from the bark. It's the sort of thing that as a non survivalist always seemed like... where did they get rope?
@КтотоТотто-п9ф3 ай бұрын
Hello, I'm from Russia, I watch your videos, I really like them (Привет я из России, смотрю ваши видео, мне очень нравится )
@RealestSigmaOutThere7 ай бұрын
Ive learned more about survival from clay hayes than anybody else
@Omicronthewiperofyouknow...3 ай бұрын
I really like your style. No hurry. Smoking some fish, doing a little fire, sitting quietly in nature. Seems really nice. I would like to just go outside of town and spend a few days alone in the forest. I'm just afraid of doing it.
@soonerfrac46117 ай бұрын
Just as a reminder that in many places cold smoked fish for legal reasons considered part of your possession limit. Hot smoked fish are considered already cooked and no longer count. Growing up primarily in Oklahoma and Texas very few fish are treated this way, but on a trip to visit family in Maine I noticed this in the rules book. Just things to be aware of.
@clayhayeshunter7 ай бұрын
Never thought of that
@soonerfrac46117 ай бұрын
I didn’t either. I was a kid visiting my dad in northern Maine and it was the first time I’d heard of the difference between hot and cold smoked fish.
@mountainmancaraway64317 ай бұрын
Another excellent informative lesson on minimalist survival. You the man Clay!
@clayhayeshunter7 ай бұрын
Glad you enjoyed it
@Wblair87727 ай бұрын
Nice video and goes to show that an expensive smoker isn’t required for preserving fish. I’ve used a casting net in Labrador for caplin when they come to roll (spawn) on the sandy beaches there. Lots of fun and productive.
@globyois3 ай бұрын
You’re one of my favorites, Clay. Great video.
@erictred45295 ай бұрын
Thanks Clay for sharing your expertise your gonna save someone's live someday! Great survivalist bro !
@Nanamowa4 ай бұрын
Punky wood may seem to put out more smoke, but "smoke" that we see is mostly water. For quite a bit of smoke without as much of that moisture content, try grape vines. As a boon they're insasive here in America, spread everywhere(so pick as mucb as you want), are easy to harvest all year round, impart decent flavours onto and produce a large amount of material that is flaky on the outside being easy to start, but hard on the inside and will burn longer.
@bradlafferty7 ай бұрын
Great vid. Is the flame directly below or offset? Also, do you wait until the fish is almost dry before bringing it to parasite-killing temp? Thanks. Looking forward to net making video using the needle and spacer.
@clayhayeshunter7 ай бұрын
You could do the fire either way. Mine was directly below but the fish was relatively high and the fire kept low. And yes, bring up to temp when it’s almost done.
@bradlafferty7 ай бұрын
Thank you! I really enjoy your channel and the learning you cultivate. Thanks.
@dantousignant53746 ай бұрын
Best idea I’ve seen on youtube in days
@inmyopinion68366 ай бұрын
Our ancient ancestors don't get the respect they deserve!
@Levikrw4 ай бұрын
Dude! I am blown away by your channel! It is criminal you only have 600 subs
@garyvee60235 ай бұрын
My Dad use to make bakalar (cod stew) which I believe is dried/salted cod from europe (my dad was from Yugoslavia..., when it was "still" a country ☹) The fish was that hard he would chop it up with a hacksaw. He grew up in a fishing village (his parents were fisherman) before WW2 and came to Australia as a 16 year old in 1936. 😋
@gruboniell41896 ай бұрын
In Australia we use teatree for smoking fish. The taste is unbeatable. We also call the teatree the “paper bark tree”
@landomilknhoney6 ай бұрын
That sounds lovely.
@anibalmasneri79947 ай бұрын
El viento es peligroso que se filtre en la estructura, como está muy seco la copa se prende fuego. Muy buena técnica la colocación de los peces , queda ordenado y te da la posibilidad de ahumar mayor cantidad. Gracias por mostrar Clay
@TheWickerShireProject2 ай бұрын
Thanks Clay! I Loved this episode.
@VHARDRADA7 ай бұрын
I was always interested in 1 thing, where are you doing all those videos? On your private land or somewhere in the public area? I've seen some of your videos is made on your land, but what about other projects(building some stuff) that you did?
@clayhayeshunter7 ай бұрын
Sometimes on private land and sometimes public. Most of the building stuff is on private land.
@VHARDRADA7 ай бұрын
@@clayhayeshunter I got you, thanks
@expansioniskeyrn2 ай бұрын
👍 for not wasting the skin like 99% of folks & mentioning the values it givesok
@pcer99732 ай бұрын
Low temo and slow when it comes to cold smoking. Great video!
@Kobe292616 ай бұрын
Whats incredible is if you control the duration and heat range you can preserve all the essential oils in the fish without wasting them into the fire and eventual loss to soil.
@DedicatedSpartan4 ай бұрын
I appreciate this breakdown.
@Robjay17957 ай бұрын
Good demonstration of netmaking! Knitting a net looks easy, but thats always the case, when you know what youre doing. Greets from germany
@AllAmericanPrepper135 ай бұрын
I. Do not use refrigeration.That is how I preserve all my meat
@kimespy9039Ай бұрын
Thank you so much for this video. You hit the key points I really needed to know
@clayhayeshunterАй бұрын
Glad it was helpful!
@liamst38794 ай бұрын
That smoked fish looks really great!
@jorbeab13807 ай бұрын
When it comes to netting, you've gotta learn the flying dutchman method. It's a bit frustrating to learn, but in my experience just works many times faster once you've mastered it.
@clayhayeshunter7 ай бұрын
Been practicing that one.
@kat47214 ай бұрын
I wish I can taste it too, it looks great!
@GoodWoodWorks-le4cd6 ай бұрын
Loved the informative video! Thank you! Iv been wanting to smoke for some time. You,sir just made me realize I Can do this with materials in hand. 👍 13:10
@mrhalfstep7 ай бұрын
Really entertaining video. First time viewer. Does the smoke actually add to the preservation? I have come to understand that it just keeps the flies away during the drying process as it sun or air dries and, as a side benefit, adds a lot of flavor. I eat lots of kippered herring, which is just small fish that some would call large sardines (fish nomenclature is very vague sometimes, LOL) that has been run, via conveyor belt, through a smoker, to impart flavor (unbelievable, to die for, flavor, IMHO), but then it's cooked in the can to preserve it. It's canned in water and is quite moist and you should try it. If the smoke does, in fact, aid in the preservation process, can you tell me the mechanism by which it does that? As much as I love beef jerky, I have to think that fish jerky would be so much more tender to eat. The "bite" is always how I judge jerked beef and it's rarely easy for me to bite off and chew. The sound of that skin crunchin' as you chewed it had my mouth waterin'!! Can you boil that and reconstitute it into a softer form that could be added to Ramen or something like that?
@clayhayeshunter7 ай бұрын
The smoke does help with preservation as it’s anti microbial. And yes, absolutely you could reconstitute it and add to soups or whatever.
@mrhalfstep7 ай бұрын
@@clayhayeshunter Thanks for the response and I'll mark that as the thing I learned today!
@danwoodsawyer7 ай бұрын
You should fact check the salt water fish not having parasites.
@Fishy17647 ай бұрын
Well i always give you a thumbs up mate because your videos are so interesting .Absolutely loved this one .Thankyou.😎👍 all the best.
@michaelmello95107 ай бұрын
Nice work
@Lou.B4 ай бұрын
Very instructive! Thank You!
@freeze0time_VeryReal7 ай бұрын
found your channal just know and it has me bingewatching already, thanks for the great content 👍
@marymacfarlane42752 ай бұрын
i love your channel as you give thorough advice. Dang I am hungry now
@perrypresley96307 ай бұрын
I had a similar plan for when SHTF. I live in a swamp, plenty of natural food, but everyone needs to learn primitive ways like smoking meat, so you have food in the winter. Also, throw wet hardwood branches, which will cause more smoke.
@jonathanwilkerson59055 ай бұрын
This is my 1st time seeing your channel….you’re awesome…I’m from southwest Alabama and I would love to see your cast net video!!!
@JanKonradPenaflor4 ай бұрын
Google says fish should be cooked at an internal temperature of 145°F (63°C). I love your content!
@siempreseagull23 ай бұрын
I would think a smoker would get that hot. We make jerky at 165.
@VT-ix5oh20 сағат бұрын
Thanks for the lessons
@LonnieHarrington-z7b24 күн бұрын
Smoked Lake Trout and smoked Vermont Sharp Cheddar cheese , oh and a beer that's living ppl.
@donwaldroopoutdoors36657 ай бұрын
Always excited see new videos, thx have a great easter , if u ever need a guest just say the word , love go on a hunt w you
@donwaldroopoutdoors36657 ай бұрын
Oh yeah have a great easter
@45valk6 ай бұрын
My luck, the dang fire department would come flying up and destroy my smoker after all this work. 😂
@motte-81317 ай бұрын
Got some inspiration to build a smoker. If you plan any videos on smoking meat, I’m really interested to learn more about it.
@EdPresley6 ай бұрын
This was excellent! Thanks brother
@11ccom4 ай бұрын
More Earhart Click Bate. 1: Earhart and Noonan did not know Morse Code (could not understand the transmissions from the USCG Itasca). 2: Earhart took off the "radio directional antenna" (could not hear the direction of the Morse Code). 3: Noonan miscalculated location from being on the south side of the equator. 4: No water on Gardner Island (Nikumaroro) to survive. 5: Noonan may have been kill by sharks on Gardner. The large gas tank on the Electra caused the plane to float long distances before sinking.
@theunconciousmind7314Ай бұрын
Simply amazing
@charlesoleary30667 ай бұрын
Brilliant, thanks
@clayhayeshunter7 ай бұрын
Glad you liked it!
@barrywilliams177 ай бұрын
Awesome vid.
@didjhopkins41357 ай бұрын
Tasty 👌🏼 Need a little cold tasty beverage to go with that
@clayhayeshunter7 ай бұрын
Oh yes!
@Swineflu-jm7wx7 ай бұрын
Your dog is adorable
@got2kittys6 ай бұрын
This kind of smoker was how I was taught to smoke fish. It lets the meats dry better, too.
@dougaustin13286 ай бұрын
Tip of the mitter here,I've smoked perch, pike, walleye,salmon lk trout,rabbits squirrels,venison,it's all good,my favs, squirrel,great lk salmon,pike, walleye!!!!!thick salmon fillets can take 12-18 hrs!! For max storage,don't consume too much,is carcinogenic😮