How to Make Commercial Quality Meats Snacks for Hunting, Hiking and Camping | The Bearded ButchersJan 21, 2022
Alright, let's get started, we've moved into the store and we can, we can, basically we can produce the exact same product that we're producing outside of our business facility with just what you see here inside this cooler, we've got deer ornaments. venison cut 20 20. so this from the 2020 season vacuum sealed nicely in the vacuum sealed meat bags we're going to take it out and we're going to grind it and we're going to extrude it on some racks and in the dehydrator today we're going to making two of our favorites we'll use our original
beardedbutcher mix along with some bbq sauce to
makeoriginal bites and then we'll also
makeit hot because we like those two are some of our favorites so we'll show you how much seasoning to put in it.
We're going to use the dehydrator to get the final product and since we're using a dehydrator we're actually going to add a little bit of natural smoke flavor and it should be a lot of fun so we're going to start rted right so we have and we'll do this to often where we'll take and put meat in the freezer from last year's slaughter so we can turn it into a product basically it's a clean slate and we can start with that now these are chunks that aren't ground up that can and we and we're actually supplementing because we just didn't have enough bits of trim that you can supplement with some ground product now in this case we're just going to feed it through the grinder as we go along if you've already ground it previously you can certainly do the same, you'll just have to knead by hand the seasonings before we use the jerky gun to extrude to get both to work we're going to use what is um it's a pretty mammoth version gra just because the fat that you put in this particular product is what you know to say in terms of sausages or something that you know you want a high percentage of fat in fact we will use pork fat most of the time but in t your case, we don't want a lot of fat because we're trying to dry out this product and we don't want anything that's going to be um rancid, fat can go rancid, especially pork, so you'll notice I got that carefully. we are dehydrating this product, so the more liquid it contains, the longer it will take to dehydrate.
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how to make commercial quality meats snacks for hunting hiking and camping the bearded butchers...
Let's start with our original advice again from scott if you're going to go from a milder spice flavor to a spicy don't start with spicy because it could possibly just transfer through your team and then someone who doesn't like the stuff You have to deal with that so start with your original or mild flavors and then move on to spicy So as Scott mentioned we are going to make our original
beardedbush blend seasoning and then we are also going to BBQ our bearded butcher barbecue sauce. We're going to mix these two together for a bite of barbecue jerky that's going to be delicious I know I'm going to break my dial scale by the way the tab so if I put that in there it's about a pound and a fourth and then i can use this dial on top and i can dial this back to zero am i zero?
Looks like Spencer's doing fine so now that we've got that screwed up we want exactly uh 12 pounds of meat in our stowage here so I'm at 11 that's where we're going to add this pound of our pre-ground venison it's got a little fat that's ok so now we're down to our 12lbs just remember our spices if you had any meat left over in your freezer from last season this is a perfect opportunity thaw it turn it into something you know your family and friends will enjoy. and you're going to eat it that's right so I'm going to go with a six ounce cocktail shaker that's going to do my full 12 pounds we get if you don't have a way to weigh this you can use tablespoons is one tablespoon per pound or one ounce of this for two pounds of meat going in, look how good it is when th The aroma starts to hit you, so if you were working with a freshly ground product you can hand knead it in there. spread that flavor in there very evenly we'll get a little bit of protein extraction as well, we'll do a double grind on this, that'll give us just a little bit of protein extraction and help this meat come together. together seth you want to do the honors with the bbq i can do that smoky a little sweet a little bbq sauce that's great of course the bbq is going to add a little bit of liquid but that's ok because it's going to cook it's going to get nice and sticky and just adds that really nice doesn't overpower the flavor we don't have to adjust our dry spice either we've done this many times and it just turns out what we deem so now that I have those mixed in there let's add the sodium nitrite pink cure we like to use with our game
meatsalternative is celery juice powder and then we'll add some natural hickory smoke flavor what will be interesting is that both the spicy and original seasoned bbq bites go into the dehydrator all at the same time so which will be interesting to see if this one takes a bit longer to dehydrate since it has the moisture from the bbq sauce but one thing we have today is time so if it takes a little longer that's okay so put something in there I can weigh it hit the rip button so this package here is for 25 pounds of meat um so we're going to go ahead and split it down the half cured pink salt this is called safe cure number 813 it's also a tinted cure you can use we'll add some amazon links you can find go there and find your cure um if you want to do that you can spray our safe cure on there now come on i mix it up ya i got my gloves on cheer up now let's go to our hickory smoke powder hickory smoke powder is a game changer especially if you're using it as a food dehydrator where you don't get the smoke you know from a grill pellets or something. that or you know your smoker your upright smoker just adds a really nice flavor here again we'll add a link you can go there get some of the hickory smoke powder it's a natural hickory smoke powder and it just adds a really nice element to your smoked
meats, one of the great things about this scale is that we can go from the different units that the fans are blowing on it sensible so it balances out a bit but we can go with the different units we just weighed that bag before and then we split it in half in this case i can go by ounces so this bag makes eight ounces makes a hundred pounds of meat so for the 12 pounds i need an ounce it's ok to go a little heavy on this we often do it just because it has a big flavor and you really can't go wrong so maybe we get to an ounce and a quarter close enough to this really if you're making a product where you don't have a smoker involved, it really does taste great. hickory smoked original blend spice bbq sauce i think we're on our way to a successful flavor profile with this one and a half horse meat grinder it does a very good job um the chunks you know we usually make just a little bigger than two pieces in size, but you can see the hole inside this grinder if it was that size and you had your plunger.
I'm pretty sure this grinder would take it fantastic. This thing loves to eat through whatever you send it. Little tip for you you can see we have a cutting board under the grinder and that gives us height to put our tab under the grinder head so keep that in mind get a two by four two by six will work probably two for six would be better or something like that we have here just to raise that grinder up a bit to get that tab under so tip to get me across scotty you ready yeah this grinder is going to chew this first we're going to grind coarse and then we're going to fine grind you shut things down for me one of the nice things about these grinders is they're um you don't need any tools so i changed my go from my of course to my good ready to go again it's ok, done. for that remember this grinder has forward and reverse so if you find yourself in a situation here you can always hit the back button but keep that in mind that has a lot to do with the mixer attachment. turn this on, you don't want it upside down to try to do this grind.
I never get tired of seeing those strings of meat come out of there, okay, time to reheat a six ounce shaker for our 12 pounds of meat or pink cure. and you'll notice that in the last one I mixed one and then the other no matter ally we're going to mix this here just enough to make it like this and then with the grind be able to do the grinder use the grinder to blend even more one of the reasons why we like to make the smell wow it smells good whats he doing now my mouth is watering me and seth are going moose
huntingin just a couple of weeks so this is one of the reasons we are grinding some
snacksto have something to take with us and that's really the purpose because this is a snack that you can take with you in a backpack we'll be in the desert for a week so they will preserve to the point where that won't be a problem if you you are
hiking, backpacking or just want some
snacksaround the house this is a great way to utilize whatever you have whatever resources you have im going to power off bro one of the things what i like to do is try not to handle the switch to our grinder with dirty hands it's just one more thing you have to clean one of the things we've learned about business operation it's just cleaner you can keep it from the start less you'll have to do on the road especially when you're the guy who has to clean up especially when you're the guy who has to clean it up I'd like to mention the cuttings we're grinding um those were in the freezer we thought of them in our fridge, there were a few pieces in there that were still a little bit frozen um so these grinds are extremely cold yeah never a bad thing we often talk about the importance of keeping things cold especially the grinder adds friction friction creates heat and when the meat heats up it starts to do really funny things in terms of you can see the beans and et cetera you can see the frost here p So you can see how the condensation is here so you can see how cold it is another thing you can do is put this head in the freezer for an hour or so and that will really help your process I'm a big fan of spicy things , so I don't know which one I'm more excited about the hotter the barbecue, well you make something hot that way, the kids stay out of it, they don't eat it, all that barbecue is gone in two. days all good grind is complete look at that clean plunger means i didnt have to use it now its still a one and a half horse grinder we are so spoiled by our trade team i understand this is a big dog but What I mean here is whenever we use the meat equipment basically in the home environment, um, we don't even feel like we're doing a tradeoff from
commercialto home use because things are running at such a level that it's way above average. , so we have to paste it there to identify it and not mix them up.
I have my other load down here with my original. It's time to break out the dry gun and start filling up some shelves. um spence squeeze into this this jerky gun this piece of equipment is what we do all of our r and d with in te rms of um our business operation and this particular gun has put out hundreds of pounds of meat just as we were doing stuff it has held up very well this is what we are going to use to put on our shelves i have a little bit of a cooking spray here and i am going to spray these shelves before we use them stack them up like that that way when you hit these shelves you get more than just the top which will just help don't stick give me a little shot in there inside the gun yeah one other little tip is we put a little bit of cooking spray back and forth on the plunger i'll do it as I go there you go that's good there we go a little lubrication never hurts so let's get started what we want to do is just take our meat and roll it up in a cylindrical fabric like a cylinder and start inside the tube tell you what i got an idea how about i have you do the cylinders how about i do your records for you we got a little bit of that tacki ness that protein extraction i talked about not too much not something like we would want with a stick so that there are two attachments to this gun and we have the blueprint that will be like our jerky bite attachment. we're going to want to have it positioned there we're not going to want to turn it to the side and then make it work with our handle because then you have to turn the whole gun to the side so we're actually going to turn it against our squeeze it a little bit and this will be like a caulking gun so you just start squeezing it doesn't have to be a super quick process nice even pieces go at whatever speed you want and you definitely want to create a space in between each of the jerky slivers extruded and minced and shaped because that way it will cook evenly between each strip so the good thing aboutdoing something like this is it's so much fun to know that firsttray brother what about what you got?
I know right no I'm just thinking about the snacks we can eat especially while we're out in the field on a moose hunt knowing it's deer our guys shot and you know doing it at home ourselves that highlights the point that the ingredients that are involved in this are very pure in the sense that you know where the meat came from and then our spices that are used, not to mention absolutely delicious, wow how's that for you? That's an awesome looking tray of fantastic looking snacks Ultimate Tray Complete and they're beauties so the only thing left to do is put them in the dehydrator. asking how long it's going to take is like a good barbecue it's done when it's done um I'm just going to go back and forth to we're going to start with six hours and then temperature wise um defaults 158 i'm going to max out at 167 .o The only thing left to do is wait for our delicious snacks.
We are last minute and the aroma coming out of this dehydrator is so aromatic. My stomach growls. I'm ready for a snack. I'm here it's five original trays five hot trays let's take one out here and see what we got oh oh that's a little hot ok spencer look at that it's like you got the fold test going here now until now. as you can you can certainly move to a more personal preference um if you feel the product you can feel if it's soft or not you can look and see if it's um you can even you can even tear it in half and see if it's ok cooked so this is going to be the original with the bbq in let's give it a try didn't the guy that put this on the tray do a good job?
Fantastic uniform oh yeah what a Fantastic bingo snack let me try some of the hot stuff that tastes so good the BBQ is coming up. ugh original spices coming out wow hot scott coming out thats really good oh yeah i lost like i had to finish my first piece i didnt leave mine on the table like you did oh man a little bit of that moisture on the outside of that so we know that It's not going to be very dry so at this point we're going to get our shelves out let them cool down we're going to show you what you can do to cut them package them the best way to hold them here's the cool thing we got 10 of these shelves you think of all those strips cut into pieces for snacks that's a lot of snacks so that's fantastic okay let's chill them let's do some packaging okay we are going to turn ours into bites so this is where you get the scissors, you make the kids earn their keep, make them do this, just tell them they can eat all they want and then uh, they know they can do these lengths however they want. if you don't like little bites like this just make them a little bit bigger yeah and then as far as what you're going to do with them at this point obviously you can make some ziploc bags you can do whatever just i'll show you demonstrate we're going to throw a handful in a bag so now you can add um oxygen scavengers you can get them on amazon drop an oxygen scavenger in there i can't tell you all the science um on how much it will allow whatever but it's just going to absorb big time oxygen companies will flush you out so this is an oxygen free environment so you effectively get the same thing by offering to add the scavenger.
I got this down to just five degrees so I don't want to vacuum it I just want to seal it oh look that doesn't look amazing some of those go in my pack on elk hunting that's for sure a couple more to go in here get a tight shot there spencer that's the product we just produced there's our
commercialversion you saw where we started this morning sho i'll tell you what it takes to do a commercial operation which is amazing we were able to produce essentially the exact same thing here in this store using the equipment made with meat and now you can go to your tree stand go on your
campingtrip do whatever you have some delicious healthy snacks you can share with your family with produce that was in the freezer from last season that we know for sure that now they are going to be eaten, so it is not that we would have beaten them before, but it may have taken us a little longer, this, I know for a fact, is going to gobble up r quickly with all the kids we've run around here probably should stash a few bags if we want to take them on our moose absolutely right so that's absolutely fantastic madewithme.com or meetyourmaker.com you can go and get all this gear we've got a few more trays to pack like this but at the end of the day we are going to have over 40 or so 50 packs of venison that we get out of th The freezer turned into these fantastic snacks that we can share with family and friends and a product that you can be absolutely proud of, for which anyone may ask you how is the texture and flavor compared to a whole muscle jerky. where you actually take all the muscle and slice it up and then you put those strips on your trays and cook them that way it has a really nice bite it's easy to chew so if you have people who might not prefer to tear off a piece of jerky they might like this version a bit better that's right and with all the muscle you are limited to only certain parts of the animal this is literally the same thing you would do in a ground up portion you can even use to turn it into a jerk even you can use your pre-ground product to make this amazing snack we are hunting you down we hope you will too because it is phenomenal so there you have it we hope you enjoyed the video on how to make snacks like this using the made with equipment meat using meat from your freezer using the knowledge you learned from bearded
butchersand of course using our spices we think they turned out great we know if you follow these same steps you will get the same results at home i want to thank you for watching today's videos thanks for all the subs just remember to subscribe click the bell to get notified every time we post a new video and see you next time there many more to come check out the meat team see you next time
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