Posts Tagged ‘elk’

By Cameron McKirdy

This week Survival Bros went hiking in the woods near Cannon Beach, Oregon to kill and eat a bunny.  We saw, but didn’t catch the animal, so we explored the forest near logging roads.  To my shock we stumbled upon a massive survival shelter made from tarps, logs, cordage, and more.  There was even a 4-person tent inside, and the shack had a clean tarp floor.  The place was loaded with camping gear, and everything you’d need to be self-sufficient in the outdoors for a long time.  Watch the HD video to see how it was built, and what’s stored on the site.  Join the Survival Bros community on YouTube, and SUBSCRIBE TODAY!  It’s free of charge.  

 

Best Tarp Shelter in Woods

The best tarp shelter we’ve ever seen in the woods

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By Cameron McKirdy

Former Marine Tactical Gypsy has an exclusive Survival Bros blog and new elk jerky recipe for you.  He hunts in Oregon with seven other buddies, and no matter how much they kill, they split the meat evenly so nobody is left out.  This season his hunting party terminated five bulls, producing around 225 pounds of meat each.  He has used the animal for sausage, country fried steaks, and thick jerky strips.  His favorite cut is the back strap, which runs on each side of the spine.  It’s the most tender part, and is amazing in a stew of vegetables and spices.  Simmer that on a low boil for awhile, and you have a man meal sure to satisfy.  Tactical Gypsy also told me he likes to pan sear the meat first, to lock in the juice.

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To produce scrumptious elk jerky he cut slabs 1/4th of an inch thick, because they shrink.  His recipe calls for six or seven pounds of flesh, so he ends up with big nuggets to feast on.  Each hunk is approximately 4″ x 1″ wide.  The marinade calls for 4 1/2 cups of soy sauce, with plenty of Worcestershire depending on personal preference.  Mix in 1 pound of brown sugar, then a 8 oz. bottle of hickory liquid smoke flavoring.  Soak the elk in a bowl, or deep pan, and refrigerate for 12 hours..  After that, use a colander to run off the marinade.  Next, lay out the strips on the dehydrator trays evenly, with bigger pieces going on the bottom.  Sprinkle on coarse black pepper, turn the machine on high, and let her rip.  Check back every few hours, and rotate the racks as needed.  In 12 additional hours you’ll have a stash of jerky to devour, and give out to your friends.  Tactical Gypsy, if you are reading this, please save me a nug or two.  Survival Bros will have more blogs soon.  Check back often.  Likes, shares, and comments are appreciated.

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Produced by Cameron McKirdy

My bro known as “Tactical Gypsy” sent me these delicious pictures to blog about. He loves his elk. You can see all the spices and flavorings used to produce the glorious nuggets. Half of the loaves are spicy, half mild. Both varieties went well with pepper jack cheese, sharp cheddar, and even brie on crackers. Most of these will be stored in the freezer tonight, the others gifts.

Here’s the recipe:
8 LBS Elk burger
1/2 cup Morton’s Tender Quick. Mix well & let sit overnight in fridge.

Add… 1 1/2 TBSP Coarse pepper, 1 1/2 TBSP Garlic powder, 1 1/2 TBSP Crushed Red Pepper Flakes, 1 TBSP Mustard seed, 1 Tsp Cayenne pepper, 3 TBSP Liquid smoke…. MIX well!

Make 8 rolls/loaves. Put on broiler pan & bake 4Hrs @ 250* turning 1/4 turn every 1/2 Hr. Make sure internal heat gets to 150*.

Cool to room temp before wrapping and freezing.

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Produced by Cameron McKirdy

I shot this HD video while camping in the Olympic National Forest near Forks Washington.  It’s truly an amazing park.  You must visit.  I tented right near the river, and there’s plenty of challenging hiking trails nearby.  These elk were amazing, and quite noisy.  They were making all kinds of crazy calls.  I wanted to pet one.  Another part of me saw dinner. 

Yesterday I saw this amazing buck in Astoria OR. I grabbed the camera, and got right up to him. He walked my way. I thought it was about to go down! I would have won. Still, what a beautiful beast.
– Cameron McKirdy

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