Smoking Meat Over the Fire - Primitive Survival Skills

#traditionalskills #primitivesurvival #wintersurvival
Jim Baird Adventurer - Primitive Winter Survival - How to Smoke Meat Over the Fire Cooking: Wilderness techniques used in primitive winter survival camping from Alaska to Labrador and in between include preserving meat. It has always been a key traditional survival skill. Here, I'm camping under a lean-to tarp off-the-grid in the woods and I smoke some whitetail deer venison that my friend and I harvested the previous fall. This isn't really over the fire cooking or a catch and cook vid as you don't want to cook the meat when smoking it, rather, you want to slowly dry it.
Entering the shoulder season, when temps can fluctuate above and below freezing means that meat stored outdoors will thaw and refreeze multiple times causing it to spoil. This is a good time to preserve your meat by smoking it. I use a tipi smoker here which will give the same results as a store-bought electric smoker, only you have to monitor it more closely. As mentioned, with this process, you're using the heat of the fire to slowly dry out the meat. The smoke has a curing effect but is most important in summer to keep the flies off of the meat as it dries. Smoke also gives the meat a delicious, mouth-watering flavour. Because of these reasons, I chose to use dry maple wood to smoke the venison and did not focus on creating a smoky fire. it's a miss conception that you need a smoky fire to smoke beat because, you're not really smoking it, you're drying it. A smoky fire will give the meat too smoky of a flavor. This is particularly true if using spruce or any type of evergreen to smoke meat. Because evergreens are usually more resoney, their smoke has a stronger taste. To compat this, you need to make sure that you use bone dry sprcue (or any type of evergreen wood) when you're smoking meat with it. You can tell if the wood is dry by selecting standing dead trees with the bark falling off of them.
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Thanks again for watching and for all your support!

[@JimBairdAdventurer]

Thanks a lot for watching! Please subscribe to my channel, like this video and click the bell icon for notifications. If you're liking my bushcraft survival specific vids, check out this playlist with many more. kzbin.info/www/bejne/qJuVk2Ntfs2fg5Y

[@48Volts]

Epic video mate I live in the UK and do videos on hear set ups and trips would love to know what any one has to say or thinks I haven’t got many subs yet but I have 10 knifes to give away soon so would love to know what people think I’m always active on comments thanks for content.

[@christianfiore5952]

I was wondering, did you smoke meat that was past rigor mortis or was it fresh meat?

[@shelleypilcher3812]

Happy is the man who has 'Venison Jerrky'.😊

[@shelleypilcher3812]

I've got goats meat. Can't wait to try this out😊😊😊

[@shelleypilcher3812]

Oh, did you say to check the temp inside or??

[@chriswatson9818]

Always get excited when I get the notification a new video has dropped!!

[@JimBairdAdventurer]

Nice man, thanks a lot for your support.

[@chriswatson9818]

@@JimBairdAdventurer thanks for putting out some of the absolute best content ever!

[@AdrianR.A]

Thank you for making this video! This is amazing! I'm currently writing a scene in my novel where the characters will presserve their game meat after hunting. I searched for some videos about smoking meat for better description, cause I don't know much about it! I thought of them leaving it over night with the fire... But yeah... Bears! Thanks so much for this vid!

[@JimBairdAdventurer]

Nice! Ya thanks a lot. A much larger tripod teepee with two levels of built in racks would be used to do a while caribou. Also, typically in the winter, the meat freezes so it would not need to be smoked to preserve it. Here we were getting into spring where there begins to be thaws so at the end of winter, smoking any remaining winter meat supply when things begin thawing out is a good idea.

[@shelleypilcher3812]

Hardly any questions here. Great video!

[@jimgbf]

I enjoyed the video. My brother smokes a lot of meat from hunting. I never have. I will have to share this video with him.

[@fireplacevideos9386]

Thank you

[@marygordon3032]

Great video Jim!!! 👏👏👏👍👍👍💯💯💯

[@jacqueline7118]

Oh yum, looked fantastic! Thanks for sharing. :)

[@AmyOutdoors]

I would love to give this a go sometime... thanks for all the clear instructions and tips Jim. Excellent video as always 👍

[@JimBairdAdventurer]

You’re welcome! Ya, give it a shot

[@douggibson9084]

Tori make sure get your cut of goodies ☺️

[@rw3035]

Man... just finished the 4 hour adventure! Well, just a small extra would’t hurt....😉👍

[@JimBairdAdventurer]

Nice, thanks for watching!

[@sallyfrenette9643]

Yum!

[@koehlerjets]

Loving the content Jim! Keep it up

[@JimBairdAdventurer]

Will do, thanks a lot

[@DJDoxyuu]

Finally the video I’ve always wanted 🔥🔥🔥🔥

[@JimBairdAdventurer]

Enjoy!! 👍

[@MiscMitz]

Great setup!

[@ytkb8401]

Now I'm hungry again! Cheers Jim

[@JimBairdAdventurer]

Thanks a lot!

[@TheGrantAlexander]

Looks delicious man! You have so many great skills thanks for sharing them 😁

[@delgue6338]

Thanks , first time I have seen somebody show how to cut the meat for drying. Thank you again.

[@JimBairdAdventurer]

You’re welcome, ya thst’s the key and the best way to fit a lot of meat in the rack too when yiu make them long like that

[@francdejong]

Nice one, getting hungry😋👌🏼

[@JasonMcCann841]

Primitive smoking method video had me hooked early! And then: It comes out perfect. Well done brother.

[@JimBairdAdventurer]

Nice, 👍 thanks a lot. It was a delicious outcome for sure!

[@stevecoscia]

Very informative video. Thanks Jim.

[@JimBairdAdventurer]

You’re welcome!

[@andyteohockguan2235]

Awesome 👌

[@suezaple4950]

Nice how to Jim thanks for your knowledge, venison looked tasty

[@Mrnjolsson]

French River! You're killing me here.

[@JimBairdAdventurer]

Freakin internet crashed - joys of rural internet. Upload’s only at 40% right now.... I’ll get it up Monday though and you’ll have two next week. Cool?

[@Mrnjolsson]

@@JimBairdAdventurer Thanks Jim! Love your channel.

[@FREExxTHExxSKI]

Can not wait for the next few episodes!

[@JimBairdAdventurer]

The next one is hands down the best one yet I think.

[@JimBairdAdventurer]

You’re welcome and glad you’re liking it!!

[@peppernc429]

Yummy!

[@CanadianSledDog]

That looks amazing!

[@JimBairdAdventurer]

Oh man, it’s really good

[@lucasteixeiraaraujorego8655]

Awesome video Jim! Thanks for sharing your knowledge with us! Must be a delicious jerk beef!

[@JimBairdAdventurer]

You're welcome! It's actually venison a buddy and myself harvested.

[@ryry9780]

Interesting!

[@michaelhamer1277]

what an interesting video cheer mate..mick in orkney..

[@JimBairdAdventurer]

Thanks a lot! Cool place you’re at.

[@paulenright]

Yummy, great out door winter project, going give it a try... thanks Jim... nice share 👍👍🎥

[@JimBairdAdventurer]

Thanks a lot, ya I love smoked meat like this...the best!

[@timothyfritsch8801]

hello ill be learning now so thank,s

[@JimBairdAdventurer]

Nice, enjoy!

[@paulmoody4224]

Looks good Jim I’ve smoked quite a bit also but never like that I’ll have to try it

[@altonmedcalf5790]

Very well done Jim. Jerking meat is pretty basic when done correctly. You hit the key points for the K.I.S.S. (Keep It Simple Stupid) method. Been making jerky for 30 yrs. Thanks to you so many folks will discover one other basic truth about Jerky. It is so much better when it's of your own making. Sure to elicit that renowned Baird bros "Mmmmmmmmmm".

[@JimBairdAdventurer]

Haha, indeed. I bet you’ve got it down pat to say the least, and ya it doesn’t need to be complicated.

[@josephmaschari1073]

That is some of the stuff I would like to see more of. Great video,

[@JimBairdAdventurer]

👍 more to come

[@herbsmith6871]

Very cool 🤠

[@JimBairdAdventurer]

thanks a lot!

[@scottmacneill9827]

Love all your vids Jim I have 2 of your saw horse's I'm my shed. Can't wait for your next 11 days solo to drop

[@JimBairdAdventurer]

Niiice! Ya, it’ll be out Mon. Would have gotten it out today but my internet crashed

[@freywayne6574]

Great tutorial for newbs, most people don't know cold or hot smoked. Now I want to make some for myself, problem is I'm geared up to jar some Spam, make some Pemmican. I really enjoyed watching this video, Thanks for sharing.

[@tWoforgamenot1]

Very Cool I Say Jim . Enjoyed :)

[@JimBairdAdventurer]

Thanks a lot, glad you liked it!

[@richardbest6588]

Hi Jim. Excellent video. I really like your no fuss approach.. to everything it seems 😁... Good lesson for me! I have a freezer full of lamb... going to try some lean bits in a tipi smoker when this terrible wet UK weather eases up! Thanks

[@JimBairdAdventurer]

I bet that’ll be delish! Should be fine if you can keep it dry. Good luck! and thanks a lot.

[@jbradshaw4236]

Hey great Video! Stay safe, kind regards from across the Pond in England,.

[@JimBairdAdventurer]

Big thanks and will do 👍

[@Anndyinthewoods]

Great video! I will have to try this sometime.

[@JimBairdAdventurer]

Thanks a lot

[@fugibubi]

Came for the heavy breathing. Stayed for the smoked meat.

[@JimBairdAdventurer]

Lol, maybe I should change the title

[@jhonatas5104]

I am glad I am not the only one who notices the heavy breathing

[@Trulsagarden]

Jim Baird; carrying canoes and breating heavily on youtube since 2015. Jokes aside, really enjoy the vids tho. Saturday morning and a nice cup of coffe before the family wake up, pared with a video from Jim. Good way to start the weekend.

[@darrenosb81]

Im 6 foot 5 inches and yes us larger guys tend to suck wind a little louder than most lol! Mind the black flies Jim! Great content brother.

[@shelleypilcher3812]

Yes I noticed to...the fine details. Must be we got to get him out to do more videos. He must be slacking.

[@littlepony6762]

That is great 👍👍

[@JimBairdAdventurer]

Thanks

[@experimentalsurvival7142]

Great stuff! Made me hungry :D

[@JimBairdAdventurer]

I bet, it was challenging to edit

[@rialobran]

Top stuff young man, I hoped you saved some for the family :)

[@RiverbendlongbowsOutdoors]

Wonderful 👍 Done that with fish a lot Have a great weekend

[@JimBairdAdventurer]

Thanks! You too and agreed, it’s great with fish too.

[@wildwisco9829]

Sure wish we had a new episode from the other 2 series, get to work Jim!!!

[@JimBairdAdventurer]

Monday! Would have had it up today but my internet crapped out last night and I’m only at 35% after it’s been uploading all day....(the joys of rural internet). The good news is that Monday’s is going to be a good one, a real banger. Best one in a while for sure

[@wildwisco9829]

Awesome! Can't wait.

[@JimBairdAdventurer]

👍👍

[@wildwisco9829]

@@JimBairdAdventurer i hear ya on the shitty rural internet, northern Wisconsin sucks on that front as well

[@JimBairdAdventurer]

I bet, ya I have to jump back and forth between explore net (sat internet) and a turbo hub. Both are quite slow and can get very pricy

[@AggyGoesOutdoors]

Hot damn, my mouth is watering! 👍🏼🙏🏼🍖🔥

[@JimBairdAdventurer]

It's good! My wife edited this and she actually drove 20 mins to the store and back to buy jerky halfway through the edit because she was hungry. haha....abnd because I'd eaten all this smoked meat.

[@AggyGoesOutdoors]

@@JimBairdAdventurer I bet that store bought jerky doesn't compare though 😁👍🏼

[@PeterOfftrail]

Damn dude, this is epic! Never have I ever craved venison so much! Thanks for this🍻

[@JimBairdAdventurer]

You’re welcome! My wife edited this and she actually packed up and drove to the store to buy beef jerky mind way through the edit. It’s a about a 15 min drive each way haha. Obviously there was no smoked meat left anymore

[@PeterOfftrail]

@@JimBairdAdventurer Haha, can't blame her, I got pretty hungry watching this too😂👍

[@shelleypilcher3812]

​@@JimBairdAdventurer😅

[@lindapetersen1800]

Rule of THUMB Jimbo if smoke is coming out of the top of the teepee it is SMOKEY IN THERE HAHAHA

[@sammiceli7645]

The piece I pulled through the tv tasted awesome.... Hahahaha

[@JimBairdAdventurer]

Haha, if only

[@randysacora3684]

I have probably washed at least 1000 bushcraft shows But I have never seen one that showed you how to bank of fire at night time so you have good Coles in the morning

[@TheMudDiver]

Thnx for upload. Great vid.which marinade or seasoning do you use?

[@andrewgraham9645]

It's called Biltong in South Africa.. Most people don't smoke it but put it in a dryer to dry it out.. Delish

[@JimBairdAdventurer]

I have a friend of a friend from South Africa and he makes it. He brings it along in fishing trips and I’ve tried it there. Definitely good stuff

[@mattyO4]

Good idea for a video. Should you salt a bit after you cut it in strips too?

[@acecoast6185]

Well, im hungry now lol. Great vid! Btw, any more artic watershed vids coming out?

[@JimBairdAdventurer]

Definitky, I woohoo have got one up today if my internet didn’t crash. It’ll be up Monday and it’s a good one.

[@angler2058]

Time to make more..you already ate it didnt you? 🤣👋

[@JimBairdAdventurer]

I did haha

[@theodoredicks3305]

Hey that looks pretty good. Pretty simple. So as long as there is no moisture in the meat then it's done? Right. Could you make it out of beef too?

[@JimBairdAdventurer]

Right and yes, absolutely you can. Venison works better as it has far less fat than beef. You're basically drying it slowly with the process, just don't let it cook.

[@darrenosb81]

I was just thinking of you didn't have any rope or anything could you not take some branch pieces and cut a split in the middle and maybe use it like a paper clip? I'm no bushcrafter but in my mind it seems like it could work. Love the videos keep up the awesome content. I can't get enough.

[@JimBairdAdventurer]

That may but I’d be worried they wouldn’t be strong enough to hold the sticks on with the weight of the meat. There are ways to make cordage such as twisting nettle or the inner bark of bass wood trees

[@darrenosb81]

@@JimBairdAdventurer oh I was thinking of using the pieces to clip the tarp together after wrapping up the smoker. Im sure there are plenty of ways to fix things up out in the bush. Having an imagination im sure helps. Anyways looking forward to a new Baird Brothers adventure or one of your great solo trips!!

[@martinoutdoors6941]

I bet not a bit of that lasted past a couple of days😂

[@sharileeengle5204]

Would a canvas tarp be better than a plastic one?

[@gcarmichael]

Nice job. Winter bears?

[@JimBairdAdventurer]

Thanks, the bears are hibernating

[@ryancooper3629]

How do you maintain battery for your recording equipment on extended trips in the winter? Anytime I take my GoPro out in the winter, I feel like I empty batteries insanely quickly. I have no idea how you go out for like a week and be recording every day without carrying 100lb in batteries.. For example, last weekend in Algonquin, my GoPro went from fresh battery to completely empty in timelapse mode in just 4km of hiking. (about an hour)

[@JimBairdAdventurer]

ya, they die quicker for sure. The GoPro brand batteries last longer than aftermarket. I keep them in an inside pocket close to my body to stay warm. If not there I keep them in a cooler bag with some insulation. I charge them with anchor batteries I bring. If you're trying to do timelapse, tape a hand or tow warmer to it.

[@davidmueller980]

Hey Jim, Did you get a buck this year or buy the venison? Great tips for smoking the meat. I had a good laugh when you cut a chunk off because it wasn’t going to stay together hanging........I thought I bet Jim kebabs that chunk over an open flame 🔥

[@CanoehoundAdventures]

Mmmm Mmmm Mmmmm I will email you my address and maybe you can send me a sample Jim....LOL

[@Roymac01]

Jerky that lasts is a scientific impossibility. At least if it's near me. ;)

[@JimBairdAdventurer]

Hahah, I hear ya

[@TheHuntForSupper]

What was the knot called when you formed your tripod? Great video bty.

[@JimBairdAdventurer]

Thanks a lot. That was a typical lashing job I’m not sure if it’s considered a knot specifically

[@13prevailbushcraft]

Nice man ! I love smoking meat like this. I built a little smoker that looks like a little outhouse at the cabin. I have to use birch and alder because no maple in my immediate area...Thumbs up !

[@JimBairdAdventurer]

Ya it’s the best. I’m going to one in like that come spring and just use chicken wire shelves and maple smoke a whole bunch. I got a lot of maples around me here so there no shortage.

[@13prevailbushcraft]

@@JimBairdAdventurer I used chicken wire shelves in mine. Works awesome !

[@JimBairdAdventurer]

Sweet, i was supposed to come to NL this past fall to do some talks and go moose hunting but....anyways, if not this year than next

[@pfplaster]

I’ve never made jerky that lasts a long time

[@JimBairdAdventurer]

Lasts a long time as in it’s eaten quickly? Me neither lol....last a long time as in shelf life....you can see how it almost snaps here when done, basically no moisture left it in so it will last a long time in that respect. I just smoked it for a real long time. I’m looking at doing a really big set up come spring so I can stock a bunch for my trips that will hopefully last in both ways.

[@jeffmcilroy7081]

I’m new to smoking meat, is it the smoke itself that has something in it that preserves the meat? Or is it mostly just the meat being dehydrated that preserves it? I tried dehydrating some ground beef for a canoe trip last year in a dehydrator , even though I rinsed all the fat out after I cooked it I could smell that it went rancid very quickly so I tossed it.. I just don’t want the Hershey squirts when I’m out 7 days on my own, lol

[@JimBairdAdventurer]

With this process, you're using the heat of the fire to slowly dry out the meat. The smoke has a curing effect but is most important in summer to keep the flies off of the meat as it dries. Smoke also gives the meat a delicious, mouth-watering flavour of course. But really, you're not smoking the meat so much as you're drying it without cooking it. Because of these reasons, I chose to use dry maple wood to smoke the venison and did not focus on creating a smoky fire. It's a miss conception that you need a smoky fire to smoke beat because, as mentioned, you're not really smoking it, you're drying it. A smoky fire will give the meat too smoky of a flavor. This is particularly true if using spruce or any type of evergreen to smoke meat. Because evergreens are usually more resoney, their smoke has a stronger taste and heavier residue. To combat this, you need to make sure that you use bone dry sprcue (or any type of evergreen wood) when you're smoking meat with it. You can tell if the wood is dry by selecting standing dead trees with the bark falling off of them.

[@jeffmcilroy7081]

@@JimBairdAdventurer thanks for clearing that up! I was always told that the smoke itself had some elements in it that acted as a cure, likely an old wives tale.. I can’t wait to try making jerky for my next trip. Cheers my fellow Canadian!

[@andrewnicon]

watching this in case of an apocalypse and i have to preserve some human meat

[@JimBairdAdventurer]

Copy that 👍👨‍👨‍👧‍👧 🍽️

[@pepin8658]

Question: I would’ve thought a few thin pieces like that would only take 3-4 hours to smoke. That’s what it takes my beef that size. What am I missing?

[@JimBairdAdventurer]

This is smoking them to preserve them long-term without refrigeration. Notice how it’s brittle at the end.

[@pepin8658]

@@JimBairdAdventurer ok. I was just surprised at the length of time. I would’ve thought like 4 hours or do. Thanks!

[@deansch6089]

Is any of the heat from the smoker going to radiate into your shelter?

[@JimBairdAdventurer]

Not really but some ya.

[@garybrown9311]

Love your videos, but I gotta say you're the heaviest breathing bushcrafter on You Tube! Hehehe

[@TheDpower12]

THE SMOKING RACK, THE SMOKING RACK. WHAT DO WE DO WITH THE SMOKING RACK?

[@jasonmcintyre2330]

is it like a pxdiece of crispy bacon???

[@JimBairdAdventurer]

No, taste quite different, it’s not cooked in this case, rather it’s dried. It’s really the best of the fire that slowly dries it which preserves it, rather than the smoke doing the actual preserving.

[@jennilala3]

Awesome stuff! Don't forget the duct tape.

[@JimBairdAdventurer]

Indeed lol

[@Trulsagarden]

Might be easier to wrap if you didn't use the biggest tarp in the world...

[@48Volts]

Epic video mate I live in the UK and do videos on hear set ups and trips would love to know what any one has to say or thinks I haven’t got many subs yet but I have 10 knifes to give away soon so would love to know what people think I’m always active on comments thanks for content.

[@JimBairdAdventurer]

Cool man, thanks for stopping by my channel. I’ll check it out.

[@donaldmichaellumsden2714]

Did You shoot a deer Jim ?

[@JimBairdAdventurer]

My buddy actually shot this small buck while we were hunting in early Nov.

[@Jeff-vt8kn]

Get that plastic taste won't be so bad if you burn the tarp lol

[@gearjunkie3412]

Congratulations I just subscribed. Let's get back to some adventures. I can unsubscribe just as easy.

[@JimBairdAdventurer]

Lol good to have ya here but your threats do not scare me. I actually have an awesome vid coming up today.

[@cameronbigger8142]

Why are you out of breath