Eating TREE BACON like a BEAVER with Viking AXE! | Cambium Survival Food | Tormund Giantsbane
Tree CAMBIUM or INNER BARK is touted as a survival food, but how PALATABLE is it really? Can you just dive into the WOOD and get your fill like a BEAVER?
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Not only will I cook TREE, but I will also start a FIRE from scratch using a BOW DRILL. I will use a home made custom VIKING AXE like Tormund from Game of Thrones to help chop down a pine tree to get at the 'delicious' layer of bark!
Is tree cambium or inner bark good to eat or totally gross? Is tree bark palatable. I will show you how to eat inner bark of a pine tree.
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Cambium contains about 1000-1200 calories per kilogram. As well as being fried, it can also be dried and pounded into a flour or added to stew or soups.
Traditional diets of Indigenous peoples of Canada show that they ate about 35 species of plants with inner bark, cambium and sap.
The most common are in the Pine Family including True Firs balsam fir, or Canada balsam, grand fir fir, and Pacific silver fir.
Other include Slippery Elm, Black Birch, Yellow Birch, Red Spruce, Black Spruce, Balsam Fir and Tamarack. Of all the contenders, Pine seems to be the genus of choice.
The inner bark of balsam fir was grated and eaten by the Montagnais of Quebec. The inner bark (cambium and secondary phloem) of Engelmann spruce was occasionally eaten by the Nlaka'pamux and Chilcotin of British Columbia.
The most important food derived from lodgepole pine, however, was the inner bark, including cambium and secondary phloem tissues, which was an almost universal food of the
Interior peoples of British Columbia. The edible tissue is said to be at its prime for harvesting only for a very limited time in spring, the exact interval being determined by elevation and local weather conditions. It was and is usually obtained in late May or early June, when the sap is running and the cambium and surrounding tissues are thick and juicy. This is about the time when the new needles are expanding and the pollen cones in full production. Sometimes local testing is required to determine whether the harvesting time is right. For harvesting, the bark is removed and the ripe cambium tissues scraped off the exposed wood in long, fleshy ribbons 2-3 cm (about 1 in.) wide and up to 60 cm (2 ft) or more long. Special prying implements were used to remove the bark and scrapers, traditionally made of caribou antler, deer ulna or rib, or shoulder blade of deer or bear, were used to harvest the edible tissue.
More recently, a sharp knife, or a tool cut from the curved side of a tin can, has been used as a scraper. A basket or container placed at the bottom of the tree is often used to catch the edible ribbons, or pine noodles as they fall. Sometimes, if it were later in the season, the edible portion is scraped from the inside of the bark after it had been removed. Usually only a rectangular portion of the bark 1 to 2 m (about 3 to 6 ft) from the ground is removed, and the tree will continue to grow, the scar gradually growing over. There are many, many examples of such culturally modified trees in the interior of British Columbia, although recently, the practice of harvesting inner bark has been discouraged by Forestry management officials, and few Indigenous People still use this food.
The edible tissue was usually eaten fresh, as it was gathered, or shortly afterwards. When freshly harvested, it is sweet, juicy, and somewhat resinous, but when left it is said to discolor quickly and
go sour. Sometimes, however, it was dried for winter, when it would be soaked in water before use. Some people like to add sugar to this food, making it even sweeter. The Gitksan name for it translates as tree fat. Bears are said to relish the inner bark of lodgepole pine, and sometimes one can see where they have scratched off the bark to get it.
The Chipewyan of northern Saskatchewan and the Woods Cree of east-central Saskatchewan sometimes ate the fresh inner bark of jack pine.
Ponderosa Pine, or Yellow Pine was harvested in spring and eaten in the same manner. The Flathead were said to have used it even more than lodgepole pine inner bark. The best tissue is said to come from young trees, before they have produced cones, and the food could also be harvested from the twigs and branches of older trees. The tree would be tested first to make sure
the sap was sweet, then the bark was removed with a special tool. The edible tissue was scraped from the wood or the inside of the bark pieces. It was usually ready two or three weeks before. Lodgepole pine inner bark. It was eaten fresh, or stored briefly, and was sometimes roasted and dried for winter.
How to make Summer Sausage (At Home!) By The Bearded Butchers!
Check out our fully assembled summer sausage bundle that's EXACTLY the same as what Scott and Seth make in this video! (You have to click yes/no on all of the options before you can add it to your cart).
We sell shelf stable summer sausage too! Check it out before it sells out!
It's that time of the year, time to start thinking about deer season and how to make summer sausage! If you're like us, you still have some bits and pieces from last year's harvest. What's the best thing you can do? Learn how to make summer sausage with The Bearded Butchers!
Check out MADE WITH MEAT! for the meat grinder, meat mixer, and sausage stuffer we used.
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Keep in mind, this video has some exceptions. We are making classic summer sausage with that smoky, tangy flavor that most hunters dream of. That being said, you're welcome to try our delicious Bearded Butcher Blend Seasoning ( but we encourage you to check out the links below for the exact mix of ingredients for the classic summer sausage taste we're all used to!
Remember, it's all about Faith, Family, and Food
RECIPE:
20 lb. deer meat or elk meat (venison) or beef
5 lb. pork fat
1 Bag Bearded Butcher Salt and Pepper Base
4 oz. Minced Garlic
3 oz. Mustard Powder or Mustard Seed
3 oz. Hickory Smoke Powder
1 oz. Sodium Nitrite Cure or 1.3 oz. Celery Juice Powder
1.5 oz. Encapsulated Citric Acid
With Jalapeños
3-4 oz dried jalapeños
2.5 lbs. High Temperature Cheddar Cheese
Here's everything else that you'll need to make sausage at home:
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???? Summer Sausage Seasoning
???? Summer Sausage Casing
???? High Temp Cheese
???? Encapsulated Citric Acid (Sausage Tang)
???? Hickory Smoke Powder
????️ Dried Jalapeños
???? Minced Garlic
???? Latex Free Food Prep Gloves
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Index:
4:45 - Start with the lean meat, keep it super cold the whole time. We use a 32 size grinder, 1.5 horsepower to grind. 20% fat to lean meat mixture, we use pork fat.
5:46 - Scott breaks down reasons for all the flavors and additions and even gives you a chemistry and microbiology lesson! Thank him in the comments!
8:46 - Mix everything together (just the flavors for now) with the trimmings (fat and meat)
9:31 - Next, Scott will show you how to grind sausage. First time through the 10mm (3/8 inch) plate, then through the 4.5mm (1/8 inch) plate. The #32 grinder is a beast and grinds the meat really fast.
14:13 - To the mixer next. We're adding 2 pints of COLD water. Without pork fat, you'll need more water. The cure goes in at the beginning of the mixing.
18:37 - To the sausage stuffer next for the most important part.
26:15 - Follow along and watch the guys make some smoked sausage! When it comes off the smoker, put it in an ice bath to bring the internal temp down to about 80F and set the casing.
32:10 - To the cooler overnight then the big reveal!
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How to Make Moose Meat Marinade with Thom Beers
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The man that brought you King Crab mac and cheese, Thom Beers, is back! This time with another Alaskan inspired dish, Marinated Moose Steaks. You see, Thom is the creator and executive producer for Ice Road Truckers, so he is not just making this up, this is a real recipe Mr. Beers picked up in the Alaskan Frontier. Looking to pair this dish with something? How about the premier of the 8th season of Ice Road Truckers?
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How To Cook Venison In a Pressure Cooker! Best Venison Recipes for Instant Pot!
Before You Cook Your Venison - WATCH THIS! Here's How to Cook Venison in a Pressure Cooker! This HAS TO BE one of the BEST Venison Recipes for Instant Pot! This recipe couldn't be easier! One of our new favorite ways to cook deer meat. We'll show you how to do it.
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Recipe:
1 whole venison hind quarter / ham / roast
1 whole large yellow onion
8 cloves of chopped garlic
1 pack of bacon
1/2 carton beef broth
6 carrots
2 cups red cooking wine
3 scallions (green end)
Lumberjack (Hickory Maple) flavor PSSeasoning
Pair with mashed potatoes and sautéed vegetables (we used squash and cherry tomatoes)
1. Clean and dry venison roast
2. Cover with seasoning on all sides
3. Cook 1/2 pack of bacon, save grease in pan
4. Brown venison roast in pan, set aside
5. Sautee chopped yellow onion and peeled & finely sliced garlic in olive oil until lightly brown, add to pressure cooker
6. Add beef broth and red wine to pressure cooker
7. Add venison roast to pressure cooker, cover with 1/2 pack uncooked bacon (cubed)
8. Cover with peeled and cut carrots
9. Seal and cook for 1hr 20min
10. Remove from pressure cooker and allow to rest ~5-10 min on cutting board
11. Thin slice and enjoy!
Optional - top with chopped scallions
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Garlic Studded Wild Mule Deer Roast with Herb Crust with The Outdoors Chef
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