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Language: en-GB

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Travis Bader: I'm Travis Bader,
and this is the Silvercore podcast.

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Silvercore has been providing its
members with the skills and knowledge

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necessary to be confident and proficient
in the outdoors for over 20 years.

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And we make it easier for people to deepen
their connection to the natural world.

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If you enjoy the positive
and educational content.

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We provide, please let others
know by sharing, commenting, and

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following so that you can join in on
everything that Silvercore stands for.

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If you'd like to learn more
about becoming a member of the

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Silvercore club and community,
visit our website at silvercore.

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ca.

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I am joined again by Ted
Talk alumni, owner of Sankudo

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Custom Meats and ModestMeats.

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ca in Edmonton.

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The ever passionate, always
enthusiastic, Jeff Singer.

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Jeff, welcome back to the Silvercore

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Jeff Senger: podcast.

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Thanks for having me Silvercore.

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Thanks for having me, Travis.

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It's great to be here.

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What's going on?

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Travis Bader: Well, you know, this
is going to be kind of fun, you know,

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the joys of doing things remotely.

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This is our second attempt at it, but
I think we're able to do it with the

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internet speeds that we have, as long
as we can converse, the upload at the

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end will be, uh, will be flawless.

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Jeff Senger: Okay.

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I look forward to seeing
the finished product.

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Cause it looks a little grainy.

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But I'm happy, I'm happy.

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You can't see the imperfections,
my wrinkles and crow's feet are,

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they're not, they're not apparent.

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So that's good.

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Travis Bader: So we were going to
be recording this morning, but you

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know, it was a long weekend and all
the rest, and we had both had some

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scheduling things that happened, but
you had a pretty interesting morning.

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You had, uh, at work there.

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What, what were you up to?

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Jeff Senger: Well, Trav, you know, we've
been owner operators of Sanguru Casa

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Meat Packers, a slaughterhouse in rural
Alberta for, we're in our 14th year.

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And, uh, because of the Thanksgiving
holiday there on Monday, we

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bumped our kill from our normal
kills are on Mondays and Fridays.

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And we bumped Monday's kill
to to Tuesday this week.

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So we're kind of short of staff.

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It was myself and two
of our four daughters.

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We call them the slaughter daughters.

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And, uh, and so we're We're hopping
around to put up six big fat beef.

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We started at nine and we
finished at about noon.

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Uh, so it's like half an hour, half an
hour per beef from live in the barn to

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hanging in the rail or hanging on the
rail in the cooler, which is good, but

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it's not great because we like to get
our, our total time from on the hoof

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to on the rail to down to 18 minutes.

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A great day is 15 minutes per beef.

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If we have a crew of taller people.

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Yeah.

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Yeah.

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15 minutes.

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It's not like skinning
a moose in the bush.

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I had a friend who...

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Kildamoose, uh, near Marathorpe.

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And I, he's like, yeah,
we, we were really quick.

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We got it all done in four hours.

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And I was like, yeah,
I remember those days.

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Yep.

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Sounds about right.

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It helps that we have a chain
hoist and all that stuff.

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When you have the goodies and
you're indoors, it's quite

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a bit easier to make it.

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Make it go more quickly.

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Um, and then we, we call it, there's
a choreography to the dance, the dance

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of murder and, uh, my kids, uh, well,
two, two or three of them, they say that

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we can, we communicate telepathically
and it's not that it's just that

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we all know what the next step is.

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So it's quite a, it's like a team, team
sport, or you're covering a whole area.

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Uh, In the key and basketball and
you know, to stay out of the key and

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where the, where the like post up and
then don't get kicked by a thrashing

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carcass and don't get sprayed by blood.

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And then also, uh, usually there's a
carcass cleaner with a high pressure hose

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and they're spraying down the carcass
and you have to stand in the right

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place to not get a shower showered on
all day, but we got through it, Travis.

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And now here, here we are.

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Now, here

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Travis Bader: we are.

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Well, you and I were talking about waste
meat, and I'm going to put my air quotes

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here for those who are listening, waste
meat on whether in the slaughterhouse or

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with wild game, what people might leave
behind, which maybe they shouldn't be.

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Um, let's, let's hear your

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Jeff Senger: thoughts on this.

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Travis, I love this topic.

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Um, So yeah, I mean, being in year
14 of killing animals twice a week,

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uh, there's no shortage of time to
contemplate what's going into the garbage.

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And then my, my job also is to
haul waste to the, we actually

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have a compost facility at Westlock
that takes our organic waste

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and turns it into black soil.

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So there's, and that's been happening
for a couple of years now, uh,

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previously had just been going to a
landfill, which hurt, hurt my heart.

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Uh, but now anything that we
can't eat goes to the landfill.

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But I, and that's being pulled
by my stupid one ton diesel

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truck in a, in a hydraulic
dumping trailer, uh, to the dump.

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But I'm always keen on thinking
about what, like, does it

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need to go to the dump?

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And, you know, what's actual garbage?

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And what could we glean something out of?

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Less from a financial, uh, urgency.

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And more from being, carrying the weight
of all of the murdering that I've done

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on my shoulders, I just think, if this
animal has to die, uh, how do we get

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better at using more of the animal?

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And so, um, when you, you approached
me and said, hey, do you want to do

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a, do another chat, chit chat, um,
what's kind of new in your world?

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We're getting better and better, or
I would say of evolving into being

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able to figure out ways to harvest
more of the animal that wouldn't

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traditionally be used as food.

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So I would take you through something
like, you know, kindergarten or early

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on, uh, whether you're a hunter or
a meat meat production worker or

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whatever, like you're aware that there
are pieces that you could probably eat.

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I remember when I was young
and hunting, you know.

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I mean, for the first time a long time
ago, or watching, watching dad dress out

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a moose when I was like six years old,
um, he would save the liver and the heart.

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And that, and then whether or not that
was ever cooked or cooked up or if it

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came home for the family dog or the pets
or something like that, maybe that's,

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that was probably how, how it It got
started like, well, that heart is all

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muscle and you can, you can eat it.

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And we didn't really know how to prepare
it well, unless, you know, there's stuffed

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heart, certain family members or ethnic
family members, uh, up, uh, grandparents

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would say, Oh, save the heart.

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And then Aboriginal, uh, first nations
people, uh, would say like they, they

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would prefer and, and consider a delicacy.

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The moose knows.

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Which was crazy, like it
just seemed crazy to us.

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Yes.

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But I, I understand that a lot better
now, that anything cartilaginous

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can be braised and turn into quite,
quite a nice, uh, product that's...

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happily edible, um, that maybe like
mainstream people or listeners would get

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in their, in their Vietnamese noodle soup.

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So you have beef, beef tendon
braised in a, in a, in a Vietnamese.

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So if you can kind of liken it to what
fast, what, what fast food is available,

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I think that makes it seem like.

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Yeah, I remember having beef tendon
in, in a noodle soup, uh, or there's

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a Taiwanese restaurant, a Taiwanese
restaurant that we went to, or that we go

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to in Edmonton near Modest Meats, uh, when
we're in a pinch for lunch or something.

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And, uh, they prepare, uh, beef
tripe, uh, beef tendon and pork

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intestine all in the Taiwanese style.

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And, and so sort of being an explorer
in, in, in culinary ideas and eating, you

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know, being excited to eat ethnic dishes.

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It made me think, well,
what could we prepare?

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What could we save?

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Once upon a time, uh, Kevin
in, in our from the wild, uh,

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adventures, uh, from the wild.

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ca, a little video thing that we
did, we're exploring, exploring wild

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foods kind of from a culinary aspect.

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Uh, um, so he, he said, you should save
beef intestines because he had eaten,

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he'd eaten or, or heard of a recipe.

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I can't remember how it came about, but,
uh, beef, small intestine cleaned out.

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But with a lot of fat on it
could be grilled and make it

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into a nice munchy crunchy snack.

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And I was like, you're disgusting,
but I'll save it for you.

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Just so I can watch you eat that
and, uh, and tease you a bit.

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But anyway, he did, he went
through his thing, he sauced it.

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He, he, he put it up on a grill and,
uh, I was like, there's no reason

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why this shouldn't be delicious.

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And then we ate it to, ate
this beef intestine together.

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I'm like, my God, that if that's food,
uh, then we'll never want for food again.

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No kidding.

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So this is the journey, man.

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Um, So we went from kind of a, a moose
heart, moose tongue and, and liver to,

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uh, the kilth, the slaughterhouse, um, I
say we've been running since 2010 and we

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would, we learned about the, the butcher's
tenderloin or the hanging tenderloin.

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A hanging tenderloin is like a
connective piece of wildly grained

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muscle that hangs kind of behind.

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It's up against the spine behind the lungs
or to the rear of the lungs and heart and

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it, it connects to some white connective
tissue that would be your diaphragm, um,

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your diaphragm sort of tendon or sheet
tendon that helps the animal breathe.

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But anyway, that hanging tenderloin in
butcher shops that I follow online was

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featured quite prominently because a
hanger, hanging tenderloin, um, is a

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fantastic piece of meat cooked to be eaten
on its own, like sliced thin and grilled.

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It's delicious.

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Thanks for watching!

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Um, in the, in the, in the world
of, of hunt, of, of hunting or, or

00:09:14.135 --> 00:09:15.635
harvesting wild game are not that many.

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You might just use that red
meat as part of your grind.

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Like you might include it into the ground,
you know, your, your, your ground bin.

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Um, but, but I think it's a real
treat to pull those out of the

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beef and the diaphragms themselves.

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There's a strip.

00:09:27.209 --> 00:09:30.219
of muscle, like an inside
skirt or diaphragm from the

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inside of the body cavity.

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These sorts of red meat muscles that were,
that are, that are definitely usable.

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Um, and then we go, we go further.

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And so recently I'm excited about, uh,
saving the, the, the, the call fat,

00:09:43.290 --> 00:09:47.819
which is the bag of fat surrounding the
intestines in the intestinal cavity.

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Um, pure, clean white fat, as well as
the suet around the kidneys, that can

00:09:52.770 --> 00:09:56.630
be rendered and used as cooking, like as
a cooking suet or cooking lard that we,

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we've been using beef fat, uh, to cook
rather than seed oils for years now.

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Yeah.

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Um, so, so we get to fat and then
we get to tendons and we get to

00:10:06.669 --> 00:10:08.289
things like pales of blood Trav.

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I don't know if your listeners want
to hear about pails of blood, but.

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I'm,

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Travis Bader: I was introduced to pails of
blood when I, I think we, I told you about

00:10:16.319 --> 00:10:21.680
that little story where I had to, um, or
I was asked to kill some cows for a farm.

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Did I tell you that

00:10:22.410 --> 00:10:22.620
Jeff Senger: one?

00:10:23.719 --> 00:10:24.179
I think so.

00:10:24.179 --> 00:10:24.449
Yeah.

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But go ahead.

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This is entertaining.

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Travis Bader: Okay, fair enough.

00:10:28.210 --> 00:10:31.920
They, um, I'll condense it cause
I'm pretty sure it's in our last

00:10:31.920 --> 00:10:35.940
episode, but, uh, there I am,
I got talked into going out.

00:10:35.950 --> 00:10:40.129
The only white guy on this farm,
Filipino farm, they're just starting out.

00:10:40.130 --> 00:10:42.200
They're getting animals from the auction.

00:10:42.200 --> 00:10:49.120
And, um, uh, previously they, we got
goats and they had, uh, smaller animals.

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And this is the first time they had.

00:10:50.974 --> 00:10:53.875
Cows and these cows still had their horns.

00:10:53.875 --> 00:10:55.675
They didn't have them chopped and lied.

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And I had visions of, uh, just
walking up and using a 22 close to

00:11:01.005 --> 00:11:02.514
the head and putting the thing down.

00:11:02.514 --> 00:11:08.395
But these were some, uh, already agitated
cows that, uh, I couldn't get close to.

00:11:08.395 --> 00:11:12.324
And so, uh, took them from a
distance, learned exactly where

00:11:12.405 --> 00:11:13.954
the shot placement is on a skull.

00:11:13.964 --> 00:11:17.885
Cause it's very different from the, uh,
looking at a skull and looking at a live.

00:11:18.505 --> 00:11:20.574
Uh, cow's head and trying to extrapolate.

00:11:20.574 --> 00:11:24.965
So, uh, uh, second cow went
down on the first shot.

00:11:24.965 --> 00:11:27.854
I can't say the first cow went
down on first shot, but there

00:11:27.854 --> 00:11:29.064
was a learning experience there.

00:11:29.375 --> 00:11:32.905
But as soon as it's down, they would
run over, they'd slit the throat

00:11:32.925 --> 00:11:37.205
and they're collecting all the blood
into great big bowls and buckets.

00:11:37.205 --> 00:11:38.985
And they said, they're
going to boil it up.

00:11:38.985 --> 00:11:40.085
And they said, it's like chocolate.

00:11:40.085 --> 00:11:40.875
It's so good.

00:11:41.545 --> 00:11:42.535
Do I want some?

00:11:42.725 --> 00:11:45.205
And I said, well, I really
appreciate the offer.

00:11:45.205 --> 00:11:48.405
I think I might pass in hindsight
because I was in my early

00:11:48.405 --> 00:11:51.715
twenties there in hindsight, I
think I should have tried some.

00:11:51.715 --> 00:11:53.975
And at some point in my
life, I'm pretty sure I will.

00:11:54.005 --> 00:11:55.475
But why don't you tell me about this?

00:11:55.915 --> 00:11:59.884
Jeff Senger: Um, well, yeah, there's
multi use, uh, at the slaughterhouse.

00:11:59.885 --> 00:12:00.135
So.

00:12:00.635 --> 00:12:03.935
Uh, there's a, like an Eastern
European tradition and, and a British

00:12:03.935 --> 00:12:07.415
tradition, French tradition for
making a blood sausage, I guess.

00:12:07.444 --> 00:12:11.375
Like, so I think culinary tradition,
uh, not just European and Asian.

00:12:11.375 --> 00:12:11.594
Yeah.

00:12:12.014 --> 00:12:15.204
So pork blood traditionally
for, for blood sausage.

00:12:15.235 --> 00:12:21.885
Um, uh, uh, I had never thought about
the blood pudding, although there

00:12:21.885 --> 00:12:26.135
was a culinary friend in a cooking
competition, uh, prepared exactly that.

00:12:26.135 --> 00:12:29.265
I think it was like a blood, a blood
mousse, but flavored with cocoa.

00:12:29.455 --> 00:12:30.385
So it was the richness.

00:12:30.935 --> 00:12:35.725
of cooked blood, but blended with cocoa
and sugar to make a sweet blood custard,

00:12:35.745 --> 00:12:40.555
which is pretty, like, that's pretty
challenging for the North American palate.

00:12:41.465 --> 00:12:44.984
But man, if that animal has to die and
you're, and there, there are folks that

00:12:44.995 --> 00:12:49.474
want to, or are at least curious about
exploring how you can use that for

00:12:49.474 --> 00:12:52.055
food, I think, um, all power to them.

00:12:52.375 --> 00:12:56.445
Um, being the owner of a slaughterhouse,
we have, uh, an immense amount

00:12:56.445 --> 00:13:00.995
of, uh, available And we, it just
generally goes down the drain.

00:13:01.015 --> 00:13:03.605
Um, and, and we haven't
thought about it for years.

00:13:03.970 --> 00:13:06.760
Except for occasionally harvesting
blood to sell to some restaurants

00:13:06.760 --> 00:13:08.540
for, for, for, for blood sausage.

00:13:08.540 --> 00:13:13.759
But, um, one of my daughters was in, I
don't know, in, uh, early high school,

00:13:13.760 --> 00:13:15.460
early biology 10 or something like that.

00:13:15.800 --> 00:13:18.109
And they were, somehow the,
the, the topic came up.

00:13:18.109 --> 00:13:20.669
They were talking about the
nutritional qualities of, of

00:13:20.669 --> 00:13:23.090
blood for soil and soil building.

00:13:23.140 --> 00:13:24.310
And 10.

00:13:33.190 --> 00:13:35.820
Uh, Orange Home Depot five gallon pails
because we didn't have any good ones

00:13:35.820 --> 00:13:40.900
kicking around and we, we saved, we ended
up with five five gallon pails of beef

00:13:40.900 --> 00:13:44.610
blood that we saved and put in the back
of the truck to take home to add to our

00:13:44.610 --> 00:13:50.449
compost pile to, uh, to, to see what would
happen because we noticed on the farm,

00:13:50.449 --> 00:13:54.220
if we've done any on farm slaughters,
Uh, wherever blood is spilled, uh,

00:13:54.230 --> 00:13:56.150
vegetation just jumps out of the ground.

00:13:56.190 --> 00:13:57.280
It's just electric.

00:13:57.360 --> 00:14:01.439
As soon as there's just so much nitrogen
and then the micronutrients in blood

00:14:01.439 --> 00:14:07.499
also that are accumulated by, uh, by a
mammal is exactly kind of what the root

00:14:07.499 --> 00:14:10.299
system needs in, in, in almost all plants.

00:14:10.900 --> 00:14:16.580
Um, To really, to really grow, to really
grow, to put carbon dioxide and water to

00:14:16.580 --> 00:14:19.080
work and, and build healthy root systems.

00:14:19.090 --> 00:14:23.649
So, uh, on our compost pile, we took five,
uh, twenty five gallons of, of beef blood

00:14:24.000 --> 00:14:27.099
and the pile heated up almost immediately.

00:14:27.110 --> 00:14:28.520
There's like a whole
bunch of weird things.

00:14:28.539 --> 00:14:29.849
The blood clotted in the pails.

00:14:29.850 --> 00:14:33.820
It was like pouring out these,
this weird, um, red silk scarf

00:14:34.220 --> 00:14:35.790
onto our lawn clipping pile.

00:14:36.230 --> 00:14:41.169
Uh, five, five gallon red silk scarfs
in these kind of pieces of, of.

00:14:41.324 --> 00:14:44.765
Big bright red Jell O was swirling,
like you kind of get lost in it

00:14:44.765 --> 00:14:48.015
if you stare into a blood clot
from a freshly killed animal.

00:14:48.625 --> 00:14:51.774
And then we turned it over in the
grass, and within a couple of hours,

00:14:51.775 --> 00:14:56.064
we went back and checked after supper,
and the pile was just steaming.

00:14:56.165 --> 00:15:00.435
So the microbiology in the pile
of compost was also electrified

00:15:00.735 --> 00:15:02.645
to just sort of melt down.

00:15:03.410 --> 00:15:06.340
It went into, you know, nuclear
meltdown mode with having all of that

00:15:06.340 --> 00:15:08.280
nutrition and, and the water available.

00:15:08.290 --> 00:15:11.390
It meant that, um, the microbiome
or whatever living in our

00:15:11.390 --> 00:15:12.680
compost pile, I loved it.

00:15:12.709 --> 00:15:16.670
And, uh, that compost was used
on a experimental food forest

00:15:16.679 --> 00:15:20.499
garden and the plants exactly
what we expected would happen.

00:15:20.500 --> 00:15:22.170
The plants are just
jumping out of the soil.

00:15:22.240 --> 00:15:25.890
So, um, anyway, it's just
a huge contemplative thing.

00:15:25.890 --> 00:15:26.219
We said.

00:15:26.699 --> 00:15:29.800
We used to think that to have an
apple tree grow or to put in a

00:15:29.800 --> 00:15:32.660
perennial raspberries or something
like that we would dig down into our

00:15:32.670 --> 00:15:35.280
horrible, uh, boreal forest soil.

00:15:35.920 --> 00:15:38.679
This used to be just a mixed wood
boreal, but most of the farmland

00:15:38.679 --> 00:15:42.270
here is, uh, an eighth of an inch
of topsoil and then, and then clay.

00:15:44.214 --> 00:15:47.905
There are spots, low spots where leaves
have blown off the, uh, the poplar

00:15:47.905 --> 00:15:51.775
trees and accumulated over the years
where, where the, the topsoil is a few

00:15:51.775 --> 00:15:53.784
centimeters, but not much more than that.

00:15:53.784 --> 00:15:59.234
So instead of digging down, uh, to
plant plants, we, uh, Summerland,

00:16:00.574 --> 00:16:03.844
BC and that, that place is a desert.

00:16:04.364 --> 00:16:07.964
Uh, and their innovative ideas, the
approach to viticulture was built,

00:16:07.984 --> 00:16:09.964
build upwards instead of digging down.

00:16:10.435 --> 00:16:12.694
Let the plant dig down if it
wants, but build, build your

00:16:12.694 --> 00:16:13.715
soils on top of the surface.

00:16:13.715 --> 00:16:18.255
So lay down cardboard or mulch and
then mulch on top of it and put your

00:16:18.255 --> 00:16:22.675
composts on, on top of that to, to
build, to build a new layer of soil.

00:16:23.135 --> 00:16:26.705
And, um, and so the compost with
blood in it was absolutely mental.

00:16:26.705 --> 00:16:29.875
And it's funny because it's
October, I don't know, 10th.

00:16:30.735 --> 00:16:31.725
Yeah, October 10th today.

00:16:31.725 --> 00:16:36.074
And, um, of the food forest experiment
that, that I did with my daughter,

00:16:36.084 --> 00:16:40.245
Annika, um, we, we were just out
harvesting, uh, the last of the

00:16:40.254 --> 00:16:42.574
strawberries from her food forest.

00:16:42.605 --> 00:16:46.264
And that is absolutely not normal
for Alberta at this time of year.

00:16:46.854 --> 00:16:49.414
But, uh, there's heat coming
out of the compost still.

00:16:49.854 --> 00:16:53.224
So despite having, yeah, we've
had a couple of heavy frost, but

00:16:53.245 --> 00:16:57.974
because of the, there's heat in the
soil and her nasturtiums, I think

00:16:57.984 --> 00:16:59.875
kind of blanketed the strawberries.

00:17:00.220 --> 00:17:01.280
Uh, with their foliage.

00:17:01.280 --> 00:17:04.210
So there are ripe strawberries that
she's picking just today after kill.

00:17:04.580 --> 00:17:06.650
We stopped at the strawberry
patch and pick some strawberries

00:17:06.650 --> 00:17:08.610
out of, out of the blood compost.

00:17:08.960 --> 00:17:12.870
So it's sort of like a weird full circle
story about getting strawberries out

00:17:12.870 --> 00:17:17.010
of blood, uh, because it activated the
compost to get it to throw off heat.

00:17:17.019 --> 00:17:19.960
You can stick your hands into
the dirt in her food forest.

00:17:19.970 --> 00:17:24.589
This dirt on top of cardboard
that we started in, in May.

00:17:24.599 --> 00:17:27.119
I think we, we heaped up
in May and it's still hot.

00:17:27.160 --> 00:17:28.440
The soil is warm to the touch.

00:17:29.375 --> 00:17:32.564
Right, so that's a miracle
of what's, what surrounds us.

00:17:33.735 --> 00:17:38.065
And then the story of a restaurant,
a customer, a customer of ours

00:17:38.065 --> 00:17:41.744
who we kill big fat beef for every
week, Brad Jesperson, North Country

00:17:41.745 --> 00:17:45.434
Market, he said he's got a customer,
a restaurant in Spruce Grove called

00:17:45.435 --> 00:17:46.964
Barbacoa and they want tendons.

00:17:47.514 --> 00:17:51.065
And we've saved tendons from beef
before for dogs and dog food.

00:17:51.065 --> 00:17:51.085
Um.

00:17:53.299 --> 00:18:00.470
And that is the tendon in the back of the,
the, the back side of the lower, the lower

00:18:00.470 --> 00:18:02.260
extremity of the limb above the hoof.

00:18:02.260 --> 00:18:06.639
So if, if my hand is the hoof, we are
taking this heavy tendon out of, out

00:18:06.639 --> 00:18:08.729
of this part of the animal's lower leg.

00:18:09.190 --> 00:18:12.509
If you skin the hide off back here, you
can take a great big, and then cut with

00:18:12.509 --> 00:18:15.980
your knife into the tendon and all the
way down to the, to the first elbow.

00:18:16.560 --> 00:18:17.970
Um, you could take quite a heap.

00:18:18.755 --> 00:18:22.785
Uh, one, one single white cable
and it's not meat and it's not fat,

00:18:22.805 --> 00:18:26.645
it's tendon and barbacoa restaurant
wanted for human consumption.

00:18:26.645 --> 00:18:29.024
Well, we're familiar with doing
this for dogs and they're always

00:18:29.024 --> 00:18:31.655
really mucky and they go in a
pile on the floor in the gut room.

00:18:32.165 --> 00:18:35.004
And then we take them home to the
farm smoker, which is a plywood

00:18:35.004 --> 00:18:36.445
box with a smoke generator.

00:18:36.445 --> 00:18:39.615
And I'd smoke them and we'd sell
them in the city for, for dog

00:18:39.615 --> 00:18:42.895
treats, but that wasn't going
to cut it for, for human grade.

00:18:42.895 --> 00:18:47.404
So, um, with the animal on its back in a
cradle and this, you could do this with

00:18:47.404 --> 00:18:52.735
your wild game as well to take tendons
for either your pets or for deer tendon,

00:18:52.765 --> 00:18:58.625
elk tendon, um, or, uh, Moose tendon
soup, and it's something worth exploring.

00:18:58.655 --> 00:19:02.025
And, and, and like, I don't think, I
think tendon was a lot more approachable

00:19:02.025 --> 00:19:06.684
than liver, kidney, or, or maybe even
heart, um, because when you braise a

00:19:06.684 --> 00:19:10.464
tendon, you just sort of end up with
a chewy noodle and a, and a broth

00:19:10.474 --> 00:19:12.194
that has a ton of collagen in it.

00:19:12.834 --> 00:19:17.015
So even if you strain out the solids
after you boil tendon in, in, in a

00:19:17.015 --> 00:19:19.575
water or a stock, so salted water.

00:19:20.014 --> 00:19:24.235
Maybe flavored with, with, uh, OXO
cubes or your own stock, like a

00:19:24.235 --> 00:19:25.865
veggie stock or a beef, beef stock.

00:19:26.495 --> 00:19:30.814
If you boil the bejesus out of a tendon,
um, and then let that cool, strain out

00:19:30.814 --> 00:19:32.244
the solids and then that, let that cool.

00:19:32.245 --> 00:19:37.105
You'll have what we call it at our house,
brown jello, which is a real, like a

00:19:37.124 --> 00:19:40.584
high collagen, high elastin, um, cooled.

00:19:40.790 --> 00:19:47.190
Substrate that melts in a pan and can be
added to add like a velvety and, um, a

00:19:47.190 --> 00:19:49.720
velvety mouthfeel to any, any dish at all.

00:19:50.169 --> 00:19:52.840
Um, there would be some, have
somewhat of a liquid component.

00:19:52.850 --> 00:19:57.939
So your chilies, your soups, uh, like,
like any, any soup or chili, any stew or

00:19:57.939 --> 00:20:00.720
curry, all benefits from our brown jello.

00:20:01.290 --> 00:20:05.090
And that really is just boiled down
or boiled down and broken down, uh,

00:20:05.200 --> 00:20:06.990
uh, tendon, beef tendon in our house.

00:20:07.590 --> 00:20:08.520
Yeah, it's pretty awesome.

00:20:08.760 --> 00:20:15.770
To take it a step further on the
tendon chat, culinary masters, so

00:20:15.780 --> 00:20:20.570
these chefs at this restaurant, they
would take the tendon dish a few steps

00:20:20.580 --> 00:20:25.399
further, and that was, you braise the
tendon, you slice it really thin, and

00:20:25.399 --> 00:20:27.159
you let it dry out on a wire rack.

00:20:27.715 --> 00:20:32.285
And then once it's dry, you can deep
fry it and make, um, uh, chicharrones

00:20:32.345 --> 00:20:36.794
or something that would, would resemble,
um, to like a person who just eats

00:20:36.794 --> 00:20:40.564
fast food and, uh, at the, at the
gas station, uh, like pork rinds.

00:20:41.054 --> 00:20:44.265
So the beef tendons
braised, braised or boiled.

00:20:44.470 --> 00:20:48.600
Slice thin, dried, and then put into
deep, like, to hot, hot oil, and they

00:20:48.610 --> 00:20:52.570
puff up into something crunchy like a
pork rind, which would be a chicharron

00:20:52.570 --> 00:20:56.780
if it was pork, but sort of just a beef,
a beef crisp made out of those tendons.

00:20:56.989 --> 00:20:59.100
And they really take on the flavor
of whatever you add to them.

00:20:59.100 --> 00:21:01.499
So you throw some salt and pepper,
garlic salt on them, they're just

00:21:01.499 --> 00:21:04.709
a nice crunchy, totally different
texture from anything else that you can

00:21:04.709 --> 00:21:09.170
get from a beef, but quite pleasant,
and no strong flavor or anything.

00:21:09.170 --> 00:21:14.409
And then as, as far as health goes,
um, Um, just loaded with elastin and

00:21:14.409 --> 00:21:18.719
collagen, which features highly in a
lot of prominent beauty products for

00:21:18.769 --> 00:21:22.080
and skin, skin regeneration stuff.

00:21:23.030 --> 00:21:23.960
That's why I look so young.

00:21:25.220 --> 00:21:25.879
, I'm a, I'm

00:21:25.879 --> 00:21:26.660
Travis Bader: 110.

00:21:26.720 --> 00:21:29.840
I, I would think that eating that would
probably be better than just rubbing it

00:21:29.840 --> 00:21:31.340
on the face, like, than the products.

00:21:31.340 --> 00:21:33.680
But hey, that's, you know, to
eats your own, when you work

00:21:33.680 --> 00:21:35.810
Jeff Senger: on the kill floor, you get a
little bit of both, you know what I mean?

00:21:37.720 --> 00:21:40.120
. 
Travis Bader: Have you
ever had, um, moose Nose?

00:21:40.180 --> 00:21:42.880
Because I, a friend of mine,
uh, just sent me up a picture.

00:21:42.880 --> 00:21:47.950
It was a little pretty sad photo, but it
was, uh, uh, a cow moose that was killed.

00:21:48.125 --> 00:21:51.825
Just for its nose and he's a
conservation officers, so they're

00:21:52.175 --> 00:21:53.975
tracking down the people who did this.

00:21:54.025 --> 00:21:58.554
Um, but he was talking about what
a delicacy it is in some cultures.

00:21:59.125 --> 00:22:02.024
Um, I can't say I've ever had moose nose.

00:22:02.034 --> 00:22:02.945
Have you tried that?

00:22:03.334 --> 00:22:04.755
Jeff Senger: You know, surprisingly, no.

00:22:05.084 --> 00:22:08.134
Uh, we've done a lot of
weird things, uh, but.

00:22:09.065 --> 00:22:12.375
We haven't had a moose dead in a few
years, and I think that now I have the

00:22:12.505 --> 00:22:16.405
culinary, like, I have the culinary
skills, like, and the confidence to

00:22:16.405 --> 00:22:21.275
say that I think that I could, I could
approach a moose nose now, um, after

00:22:21.275 --> 00:22:25.375
exploring, like, chicken feet and
oxtail and, and, and, and the tendons.

00:22:25.715 --> 00:22:28.014
I, I think that you could get
something that, like, that would

00:22:28.024 --> 00:22:30.195
be approachable for anybody.

00:22:30.625 --> 00:22:33.145
So I think that you don't have
to be as brave as you think in

00:22:33.145 --> 00:22:34.445
order to eat something like that.

00:22:34.665 --> 00:22:36.885
Um, but no, I haven't had moose nose yet.

00:22:37.125 --> 00:22:41.035
I think it's a tragedy, like, isn't
that an interesting topic, like, to

00:22:41.035 --> 00:22:47.135
say that as Westerners we kill an
animal for its tenderloin, and then

00:22:47.135 --> 00:22:49.805
secondarily rib steaks and strip loins.

00:22:50.210 --> 00:22:55.020
But a lot of the animal is ground, made
into slim jims, or like, like pepperoni,

00:22:55.510 --> 00:22:59.969
and then so much of it is thrown away,
like the heart, the nose, the tendons,

00:22:59.980 --> 00:23:03.720
the tail, and the livers and kidneys
and like fat and all that stuff is just

00:23:03.720 --> 00:23:05.720
thrown into the garbage, the hide also.

00:23:06.350 --> 00:23:09.169
Um, and then you kind of flip it
upside down and you say, imagine

00:23:09.170 --> 00:23:12.460
someone thinking it was a good idea to
harvest an animal just for its nose.

00:23:14.320 --> 00:23:14.850
It's awful.

00:23:14.850 --> 00:23:18.090
And it contravenes, of course,
that contravenes all, uh, you know,

00:23:18.090 --> 00:23:22.070
fish and wildlife legislation and
protection of wildlife, all that stuff.

00:23:22.159 --> 00:23:26.439
Um, so that makes me sad, but,
uh, it is just an interesting,

00:23:26.439 --> 00:23:27.759
that's an interesting little, um,

00:23:30.440 --> 00:23:32.870
Travis Bader: And that's why I brought
it up, not, not to be political.

00:23:32.870 --> 00:23:35.280
Cause it's so easy to take that
into the political spectrum.

00:23:35.280 --> 00:23:39.640
And it's a, it's an unfortunate event
that, uh, they're working hard at

00:23:39.640 --> 00:23:44.380
putting an end to and through knowledge
and, you know, everybody out there

00:23:44.419 --> 00:23:49.100
talking in eyes open and realizing that
there's a community to be accountable

00:23:49.100 --> 00:23:53.379
to just talking about this sort of
thing can, can help with ensuring that

00:23:53.379 --> 00:23:58.475
people are, are not, Wasting animals.

00:23:58.485 --> 00:24:02.075
Well, now that would, in my opinion,
that's a massive waste right there.

00:24:02.555 --> 00:24:05.775
I think everyone's opinion would
say the same thing, but you know,

00:24:05.805 --> 00:24:09.305
there's things that people don't
consider wasting that may be with a

00:24:09.314 --> 00:24:12.234
little bit more of education, like
what you're talking about here.

00:24:12.790 --> 00:24:14.169
Uh, they will in the future.

00:24:14.169 --> 00:24:19.179
And they'll find ways to be able to cook
up these odd bits and these airbracks,

00:24:19.179 --> 00:24:23.899
again, waste parts in a way that just
really utilizes the whole animal tip to

00:24:23.900 --> 00:24:24.340
Jeff Senger: tail.

00:24:25.189 --> 00:24:29.129
I think that there are cultures that
aren't nearly as, uh, well off as,

00:24:29.149 --> 00:24:35.129
as, uh, Western Canadian or Canadians
and the West, uh, that, such that.

00:24:35.685 --> 00:24:39.835
Well, one, that they may have a deeper
connection with animals and, and or

00:24:39.835 --> 00:24:44.495
wildlife to begin with, uh, with their
food sources, with their food traditions.

00:24:44.914 --> 00:24:51.825
And, and so eliminating waste for both
financial reasons, uh, and also, um, like

00:24:51.834 --> 00:24:56.455
traditional Asian medicine, traditional,
you know, like, uh, a medical.

00:24:56.675 --> 00:25:01.405
Food through medicine, medicine through
food in a culture that's a lot older than

00:25:01.455 --> 00:25:05.945
Western European culture, where they're
saying that there is value in eating.

00:25:06.280 --> 00:25:11.840
Peculiar bits, you know, to you and I,
uh, maybe, uh, to sort of help settle

00:25:11.850 --> 00:25:17.469
ailments in, in a time before, uh, centrum
multivitamin was, was available in a

00:25:17.470 --> 00:25:22.260
time before you got tidy little caplets
of omega 3 and omega 6 to help your,

00:25:22.819 --> 00:25:25.040
your thinning hair or your sore joints.

00:25:25.479 --> 00:25:28.990
Um, so I think that there's, there's
thousand year, you know, uh, food is

00:25:28.990 --> 00:25:33.790
medicine, thousands, multi thousands
of year, uh, cultural heritage.

00:25:33.955 --> 00:25:39.255
In, in, in cultures older than Western
European, uh, where they had to figure

00:25:39.255 --> 00:25:45.095
out or they got to figure out, uh, why,
that's an interesting idea too, like,

00:25:45.645 --> 00:25:51.205
you know, which, which plants in the
forest are there for my bed to, to solve

00:25:51.205 --> 00:25:55.940
which, you know, to help aid in what,
um, What ailments, and then which parts

00:25:55.940 --> 00:25:59.050
of the animal can aid me similarly.

00:25:59.480 --> 00:25:59.620
There's

00:25:59.620 --> 00:26:02.370
Travis Bader: definitely a deeper
connection with your natural

00:26:02.370 --> 00:26:03.620
environment and what you're eating.

00:26:03.620 --> 00:26:05.810
If you're able to pick up on
these little bits and what

00:26:05.810 --> 00:26:07.909
they're actually doing for you.

00:26:07.910 --> 00:26:10.330
And I guess a good connection
with yourself, if you're in tune

00:26:10.330 --> 00:26:13.649
enough to realize that when I
eat this, it makes this happen.

00:26:14.024 --> 00:26:14.715
So it's a pretty deep

00:26:14.725 --> 00:26:15.084
Jeff Senger: magic

00:26:15.104 --> 00:26:15.294
Travis Bader: trick.

00:26:15.504 --> 00:26:16.054
Yeah.

00:26:16.135 --> 00:26:16.665
Yeah, totally.

00:26:16.665 --> 00:26:17.155
I agree.

00:26:17.875 --> 00:26:21.895
It's, uh, when you're talking about
the, uh, uh, blood in the grass

00:26:21.935 --> 00:26:24.405
and everything growing up, just
reminds me of full metal jacket.

00:26:24.405 --> 00:26:25.524
What makes a grass grow?

00:26:25.535 --> 00:26:27.154
Blood, blood, blood, right?

00:26:27.735 --> 00:26:30.385
Uh, I always thought that was just
something that they chanted and it was

00:26:30.445 --> 00:26:33.195
for shock effect, but turns out, yeah, it

00:26:33.255 --> 00:26:33.735
Jeff Senger: does.

00:26:34.314 --> 00:26:39.084
Uh, another experiment that we did
in the house was that, uh, if, you

00:26:39.084 --> 00:26:45.435
know, the, the, the, the question I
had to ask is what if, what if beef

00:26:45.435 --> 00:26:47.495
tripe, that is stomach, is food?

00:26:48.195 --> 00:26:51.725
And if we could make beef tripe
or stomach food for people, that

00:26:51.725 --> 00:26:53.425
is food for, food for people.

00:26:53.815 --> 00:26:58.385
Um, then that blows the doors off all
kinds of weird ideas about scarcity.

00:26:58.735 --> 00:27:02.695
And, uh, like I couldn't believe that
we could eat well as a family of six.

00:27:03.084 --> 00:27:06.134
Really off, our joke is in the
early years we really were working

00:27:06.134 --> 00:27:07.434
for the banks more than that.

00:27:07.435 --> 00:27:10.735
Then, then working for a paycheck, we're
working just to pay all the people that

00:27:10.735 --> 00:27:13.125
allowed us to have this slaughterhouse
business in the first place.

00:27:13.585 --> 00:27:18.315
And, um, and with us having a bunch
of kids back to back to back, uh, We

00:27:18.315 --> 00:27:21.755
called it bin food for dinner tonight
that what what we would got to eat

00:27:21.755 --> 00:27:24.765
would be what was in the bit What
would have been thrown out on kill day?

00:27:25.260 --> 00:27:28.550
Or what would have been trimmed to
throw out from the, from the cut floor.

00:27:28.560 --> 00:27:32.590
So, uh, when a farmer brings in an
animal, we ask it for a cut instruction.

00:27:32.600 --> 00:27:34.110
How do you want each muscle group cut?

00:27:34.140 --> 00:27:35.369
Uh, what thickness for steaks?

00:27:35.370 --> 00:27:36.330
What size of roasts?

00:27:36.589 --> 00:27:40.520
And do you want your heart, tongue,
liver, kidney, suet, tail, cheeks?

00:27:41.020 --> 00:27:43.920
Um, and they, and a lot of
those cut instructions, most

00:27:43.920 --> 00:27:45.120
of them are no, no, no, no, no.

00:27:45.690 --> 00:27:48.669
So those things would be saved on
the kill floor, but then they, they,

00:27:48.679 --> 00:27:52.250
they would, they would go into the
cooler as like approved, uh, because

00:27:52.250 --> 00:27:53.800
there's a meat inspector there.

00:27:54.160 --> 00:27:58.779
So they're human approved organs and
OFL, but the generally, uh, most farmers

00:27:58.779 --> 00:28:02.500
wouldn't take those unless they had a
dog, a farm dog or something like that.

00:28:02.510 --> 00:28:04.550
They could, but a lot of them just, no.

00:28:05.550 --> 00:28:10.320
So our family learned to eat offal out
of necessity and thriftiness, um, and

00:28:10.320 --> 00:28:13.980
then we've, we've come a long way since
then to like, like actually preferring

00:28:13.980 --> 00:28:19.119
certain cuts or certain offal like
hangers or diaphragm, skirt, um, and then

00:28:19.119 --> 00:28:23.289
also kind of working into the explore,
exploring things like tendons and

00:28:23.289 --> 00:28:26.440
what's the use of blood on the farm, but
there's just such a huge volume of it.

00:28:28.780 --> 00:28:32.160
It's hard to just walk away from
a dumpster where, where you're

00:28:32.160 --> 00:28:34.949
putting 50 to 80 pounds of beef fat.

00:28:35.280 --> 00:28:40.710
per animal into the garbage and I went
on this kick where I couldn't sleep for

00:28:40.710 --> 00:28:45.989
two days because I was thinking about
the caloric value of that fat and Google

00:28:45.990 --> 00:28:50.049
told me or the internet told me it's very
close to that of diesel fuel so I thought

00:28:50.049 --> 00:28:56.719
can we refine this animal fat through
not that complex chemical process with

00:28:56.719 --> 00:28:59.850
a backyard biodiesel generation system.

00:29:00.300 --> 00:29:03.679
Can we make biodiesel and mainly
it would just be funny and fun

00:29:03.680 --> 00:29:06.620
to run my truck on animal fat.

00:29:06.729 --> 00:29:09.260
Just like if, if I did it once,
I would have been pleased with

00:29:09.260 --> 00:29:10.580
myself and I could die happy.

00:29:11.230 --> 00:29:15.869
But, uh, we didn't get to that stage,
um, because the first step for, uh,

00:29:15.879 --> 00:29:20.239
suet, or beef fat, is to, to render
it and render out the, the connective

00:29:20.239 --> 00:29:21.980
tissue and the impurities, uh, bits.

00:29:22.000 --> 00:29:26.445
Which, Uh, every farm family
kind of has experience with that

00:29:26.445 --> 00:29:29.845
during, after a pig slaughter or,
or even an on farm beef slaughter.

00:29:30.235 --> 00:29:33.134
Uh, the fat goes into the oven
in a gigantic pot or onto the

00:29:33.134 --> 00:29:34.645
stove at low, low temperature.

00:29:35.065 --> 00:29:39.095
And then overnight it'll melt down and
then we'll ladle off the, the clear,

00:29:39.144 --> 00:29:43.305
the clarified fat into mason jars on
the counter and let them cool into hard

00:29:43.315 --> 00:29:48.175
lard or hard suet to be used in cooking
or for pies later on in the year.

00:29:48.775 --> 00:29:50.315
Um, and then the, the, the.

00:29:50.710 --> 00:29:54.480
The nibbly bits, usually someone
who's disgusting will go and eat

00:29:54.480 --> 00:29:58.965
those nibbly bits like schmaltz
or, uh, There's another word about

00:29:58.975 --> 00:30:01.215
schmaltz, the bits that are left over.

00:30:01.465 --> 00:30:06.135
That's the connective tissue that's
sort of been fried or confit ed in that.

00:30:06.545 --> 00:30:09.665
In that fat, that animal fat
and it's quite crunchy and good.

00:30:09.665 --> 00:30:12.925
So if you've just been out freezing
your nuts off in a, in a deer stand

00:30:13.405 --> 00:30:16.365
and you come home and there's some
fat rendering in the oven or on the

00:30:16.365 --> 00:30:20.315
stovetop there, you grab those little
fat connective tissue bits and eat those.

00:30:20.355 --> 00:30:24.685
But, but the rendered lard, my
point is the rendered lard is

00:30:24.685 --> 00:30:25.945
the first step to biodiesel.

00:30:26.015 --> 00:30:30.065
Once you have this clarified, the
clarified lard or clarified suet in jars.

00:30:30.455 --> 00:30:34.245
Or in a pail or in a 55 gallon
drum, uh, that's step one.

00:30:34.765 --> 00:30:39.355
And, uh, what happened here, I think
two weeks ago, is, uh, a restaurant

00:30:39.355 --> 00:30:44.915
customer said, I'd like to switch back
for, where once upon a time, french fries

00:30:44.965 --> 00:30:50.005
and fish and chips were predominantly
fried in beef fat or beef tallow.

00:30:50.170 --> 00:30:54.370
And McDonald's restaurants, uh, once
when they were founded, it was fairly

00:30:54.370 --> 00:30:56.680
well known that they cooked all
their French fries in beef tallow.

00:30:57.130 --> 00:31:00.770
And that was part of what made their
fries notoriously delicious is they were

00:31:00.770 --> 00:31:04.810
fried in beef tallow instead of, uh, they
eventually switched for cost reasons.

00:31:04.810 --> 00:31:10.120
I read the history of this, um, into seed
oils like canola oil is, but canola oil

00:31:10.120 --> 00:31:15.610
with additives, um, that made the canola
oil taste or behave more like beef fat.

00:31:16.435 --> 00:31:17.005
Not the same.

00:31:17.005 --> 00:31:20.505
There's a brewing company in Edmonton
and, uh, they have a tasting room.

00:31:20.565 --> 00:31:24.565
And they said, Hey, listen, can you
render me some fat for our deep fryers?

00:31:24.565 --> 00:31:30.925
Because we like to provide chip, uh,
potato chips and also French fries to our

00:31:30.945 --> 00:31:32.515
customers while they're tasting our beer.

00:31:33.045 --> 00:31:33.845
And um.

00:31:34.430 --> 00:31:37.580
So Brad with the fat cattle and
I kind of said, well sure, how

00:31:37.580 --> 00:31:39.200
much, how much fat do you need?

00:31:39.200 --> 00:31:42.720
Like we thought a few liters,
we need about 200 liters a week.

00:31:44.520 --> 00:31:47.660
And we're like, yeah, that's,
that's a whole business unto itself.

00:31:48.360 --> 00:31:53.060
And so this enters into, so Brad's got
the cattle, we're killing them for him

00:31:53.060 --> 00:31:54.380
and he's like, can you save me this fat?

00:31:54.380 --> 00:31:59.610
And I'm like, 200 liters is like, it's
four, it starts out as 400 pounds of fat

00:32:00.010 --> 00:32:04.230
and we are throwing out 400 pounds of fat
a week and then some from his animals.

00:32:04.230 --> 00:32:05.310
So like, this is all doable.

00:32:06.605 --> 00:32:09.145
But we need a separate building
to do this, because we don't have

00:32:09.145 --> 00:32:12.115
enough floor space and room to
save 400 pounds of animal fat.

00:32:12.655 --> 00:32:16.085
We need a gigantic steam kettle
to melt this down to render it in,

00:32:16.165 --> 00:32:19.265
in monstrous batches, like two,
three hundred litres at a time.

00:32:19.625 --> 00:32:22.825
So I'm kind of doing research on
all this equipment, and I'm kind

00:32:22.825 --> 00:32:24.195
of fooling around on Realtor.

00:32:24.445 --> 00:32:25.035
ca.

00:32:25.250 --> 00:32:28.030
Uh, to look at, like, land and
buildings or whatever available.

00:32:28.560 --> 00:32:31.610
And, uh, this is where, this is fun, we
talked about this off air a little bit,

00:32:31.610 --> 00:32:37.460
but, uh, Uh, the United Church in San
Guto is for sale for a low, low price.

00:32:38.060 --> 00:32:39.280
And I'm like, that's weird.

00:32:39.500 --> 00:32:43.850
And, uh, So I'm hanging out with one of
the slaughtered otters, we're driving

00:32:43.850 --> 00:32:45.200
to Vancouver, it's a long story.

00:32:45.240 --> 00:32:46.810
But, uh, we had 15 hours to kill.

00:32:47.330 --> 00:32:48.180
Not to see you.

00:32:48.400 --> 00:32:52.470
We were delivering some cats, if you can
believe, she's a real cat repreneur also.

00:32:52.470 --> 00:32:56.300
So we were delivering some kittens
to eventually, it was all legal.

00:32:56.500 --> 00:32:56.910
It was all legal.

00:32:56.910 --> 00:32:59.130
It's how she's paying herself,
paying her way through university.

00:33:01.310 --> 00:33:03.590
And I was like, yeah, we definitely will.

00:33:03.590 --> 00:33:03.950
Actually.

00:33:03.950 --> 00:33:05.620
Like I was like, who can we call?

00:33:05.630 --> 00:33:07.960
We were there for, I was there for
one night and I had to fly back to,

00:33:08.270 --> 00:33:09.524
she dropped me off at the airport.

00:33:09.825 --> 00:33:12.675
I just wanted to be there through the
mountains, because I'm like, I could

00:33:12.675 --> 00:33:16.695
never forgive myself if you had a wreck
or something, or, or just a breakdown

00:33:17.455 --> 00:33:20.645
with your kittens in the back, so we, I
drove there and then flew home, and then

00:33:20.765 --> 00:33:24.475
Heather, my wife, flew there and drove
home with, with Anna on the way back.

00:33:24.545 --> 00:33:25.155
It was really funny.

00:33:25.835 --> 00:33:33.205
But, um, Anyway, lost my cats, cat
repreneur, uh, oh, so, so, we had 15

00:33:33.265 --> 00:33:37.445
hours to kill and we're talking about this
church for sale and I said it's 4, 000

00:33:37.445 --> 00:33:41.315
square feet of space and it's, it's like
a block away from the meat packing plant

00:33:41.805 --> 00:33:46.875
and so we started singing a jingle about
sauce church, we're gonna make a church

00:33:47.055 --> 00:33:51.915
that makes sauces as well as rendered
fat, but rendered fat, we need a place

00:33:51.915 --> 00:33:55.400
with a giant kettle Like a commercial
sized kettle, they build these all the

00:33:55.410 --> 00:33:58.580
time on cruise ships and convention
centres where they would make two to

00:33:58.580 --> 00:34:00.470
five hundred litres of a soup at a time.

00:34:01.110 --> 00:34:03.420
Um, the aftermarket
world has them available.

00:34:03.420 --> 00:34:04.560
They're not that valuable.

00:34:04.560 --> 00:34:07.280
They're really expensive, I
think, to buy new, but nobody

00:34:07.350 --> 00:34:08.790
makes two hundred litres of much.

00:34:09.460 --> 00:34:15.460
Um, so, we approached our local investment
community and we're sort of tied in there.

00:34:15.830 --> 00:34:18.730
A cooperative that we built, uh,
to finance the slaughterhouse.

00:34:19.305 --> 00:34:23.115
14 years ago and the, the board
of directors of our investment

00:34:23.115 --> 00:34:24.655
co op was like super keen.

00:34:24.655 --> 00:34:28.765
They're like, yeah, we were worried
that if that church like was sold

00:34:28.765 --> 00:34:32.145
as a residence, it would turn into a
weird, like it just wouldn't go to no

00:34:32.145 --> 00:34:33.585
good, no good use in the community.

00:34:33.595 --> 00:34:34.305
It wouldn't benefit.

00:34:34.585 --> 00:34:34.785
Yeah.

00:34:34.845 --> 00:34:36.255
I have some would move in.

00:34:37.135 --> 00:34:40.715
Uh, you know, or it becomes
some kind of, uh, a drug house.

00:34:40.745 --> 00:34:42.755
Like, cause it is, it's
an unusual building.

00:34:42.965 --> 00:34:44.095
It'd be weird to live there.

00:34:44.175 --> 00:34:47.945
I think, uh, the kids and I both
feel like there's probably some

00:34:47.945 --> 00:34:50.635
weird vibes that you wouldn't want
to be there late at night, you know?

00:34:50.645 --> 00:34:51.525
One of those places.

00:34:52.705 --> 00:34:53.015
Yeah.

00:34:53.025 --> 00:34:55.505
Well, it's, it's, I don't know,
we're, we're not a church going

00:34:55.505 --> 00:34:57.775
family and it has a peculiar feeling.

00:34:57.875 --> 00:35:00.135
I mean, like kind of quite
a nice feeling upstairs.

00:35:00.135 --> 00:35:01.745
And then the basement is
like definitely haunted.

00:35:01.745 --> 00:35:02.085
A little smudging and

00:35:03.165 --> 00:35:04.595
Travis Bader: then it's
a house of the Lord.

00:35:04.875 --> 00:35:05.665
House of the Lord.

00:35:05.675 --> 00:35:06.065
I think so.

00:35:06.945 --> 00:35:09.345
Jeff Senger: The United Church,
yeah, it's house of Lord.

00:35:09.345 --> 00:35:10.195
Praise the Lord.

00:35:10.215 --> 00:35:13.045
That's the, that's the joke without
offending the church people.

00:35:13.325 --> 00:35:17.185
But the, the United Church had
a ceremony where they, they

00:35:17.185 --> 00:35:18.675
like decommissioned the church.

00:35:19.135 --> 00:35:22.045
And one of the members of the, of
the church said that they actually

00:35:22.045 --> 00:35:26.745
make it, there's a special word, but
they, they desanctified the church.

00:35:26.745 --> 00:35:28.555
So now it's just a
civilian building again.

00:35:29.025 --> 00:35:30.135
And it was like, I appreciate that.

00:35:30.155 --> 00:35:30.645
That's great.

00:35:30.665 --> 00:35:33.105
Because less ghosts,
less ghosts the better.

00:35:34.110 --> 00:35:35.220
Yes, I agree.

00:35:35.530 --> 00:35:37.540
Especially in your LARD,
in your LARD production.

00:35:37.550 --> 00:35:38.730
You don't want ghosts in your LARD.

00:35:38.760 --> 00:35:41.520
So we believe, yeah, this
is the next project, Travis.

00:35:41.560 --> 00:35:43.650
So you can get into the
ground floor opportunity.

00:35:43.710 --> 00:35:47.330
Uh, these shares are going to go
wild in the San Guto stock exchange.

00:35:47.790 --> 00:35:48.520
You know the IPO?

00:35:48.520 --> 00:35:52.630
Yeah, you can, it's the, I call it
the ILO, the initial local offering.

00:35:53.380 --> 00:35:56.070
We're reinventing finance and San Guto.

00:35:56.080 --> 00:36:00.880
That's how desperate we are to
not cease to exist as a town.

00:36:00.880 --> 00:36:01.570
Oh, I'm sold.

00:36:01.730 --> 00:36:02.420
Travis Bader: I'm totally sold.

00:36:02.420 --> 00:36:03.360
You just sold me right there.

00:36:04.460 --> 00:36:05.190
Jeff Senger: Church basement.

00:36:05.555 --> 00:36:06.055
Lard.

00:36:06.095 --> 00:36:06.835
Praise the lard.

00:36:06.935 --> 00:36:08.435
Uh, sauce church.

00:36:09.585 --> 00:36:10.615
So, so this is it.

00:36:10.625 --> 00:36:14.065
So this is, I think, possibly
the best business decision ever.

00:36:14.125 --> 00:36:15.165
Not the slaughterhouse.

00:36:15.195 --> 00:36:17.405
No, not the retail meat shop in Edmonton.

00:36:17.405 --> 00:36:18.065
Also, no.

00:36:18.075 --> 00:36:18.875
Low margin.

00:36:19.125 --> 00:36:24.705
Uh, high, uh, Spoilage, or not
spoilage, but uh, like short shelf life.

00:36:25.335 --> 00:36:29.685
But I think my entire life, the last 14
years, has been devoted to the meats.

00:36:30.155 --> 00:36:34.535
And I was like, kept looking in
my, my waste trailer, the garbage,

00:36:34.535 --> 00:36:37.345
the dumping trailer at the dump,
just thinking we could do better.

00:36:37.375 --> 00:36:38.395
We could do so much better.

00:36:38.865 --> 00:36:41.905
When we connected with a compost
guy, I'm like, now we're making dirt.

00:36:42.265 --> 00:36:44.065
And then when we threw blood
on the compost, I'm like,

00:36:44.065 --> 00:36:45.265
now we're making compost.

00:36:45.265 --> 00:36:49.155
And these plants are loving
animal juices on their roots.

00:36:49.155 --> 00:36:50.195
And like, so that's really smart.

00:36:50.675 --> 00:36:55.355
But still the fat could, you know, so,
so we just, we, we, we didn't have to

00:36:55.385 --> 00:36:59.335
continue to process this stuff into
biodiesel if we can sell it for the

00:36:59.335 --> 00:37:01.265
world, the world of French fries.

00:37:01.945 --> 00:37:06.345
And if it's true, the case that one
French, one brewery that wants to sell

00:37:06.355 --> 00:37:08.295
French fries needs something like.

00:37:08.840 --> 00:37:09.950
200 liters a week.

00:37:09.970 --> 00:37:14.130
And even if they're off by a factor of
10, or if I'm telling this story like

00:37:14.130 --> 00:37:18.680
a moron and it was 20 liters, well then
to get to 200 is only 10 restaurants.

00:37:19.450 --> 00:37:22.340
So our puny little slaughterhouse
that kills 20 beef a week.

00:37:23.190 --> 00:37:28.120
Could take the fat from the animals and,
uh, and, and, and extra, extra bones.

00:37:28.130 --> 00:37:33.430
That was, Sauce Church will manufacture
rendered lard for, for deep fryers in

00:37:33.430 --> 00:37:36.470
Edmonton, as many as we can, uh, fill.

00:37:36.950 --> 00:37:40.720
And, and then also the steam kettle
can be used to do bone broth,

00:37:40.740 --> 00:37:43.040
which is a restorative, nutritious.

00:37:43.535 --> 00:37:49.405
Uh, Superfood, uh, friends of ours,
super sad story, um, recently had a

00:37:49.415 --> 00:37:53.565
baby and the mother was diagnosed with
a, a tumor that was cancerous in her

00:37:53.565 --> 00:37:57.765
brain and they removed it and she's
undergoing chemo, but, um, they've,

00:37:57.835 --> 00:38:03.329
she's been devoutly, uh, making bone
broth for herself as just a superfood.

00:38:03.330 --> 00:38:07.920
to, to just to get through the chemo,
uh, to give her food or give her body

00:38:07.920 --> 00:38:10.140
all of the micronutrients that it needs.

00:38:10.150 --> 00:38:14.320
She's been really keen on, on, on bone
broth and have, has developed some

00:38:14.330 --> 00:38:15.990
recipes that really work for them.

00:38:16.430 --> 00:38:21.290
Um, we have our house recipes at our house
for bone broth, uh, building beef stock,

00:38:21.500 --> 00:38:25.040
where you, where you start with bones
and four days later you end up with, uh,

00:38:25.050 --> 00:38:29.750
again, kind of a brown jello or with a lot
of super nutrients, nutrient dense stuff.

00:38:30.200 --> 00:38:32.150
And I thought, man, if, if
we have the floor space.

00:38:32.785 --> 00:38:38.725
Uh, via this decommissioned church
building, um, we get, so, so if things

00:38:38.725 --> 00:38:43.175
work out, financing comes off on the
15th in five days, and then possession

00:38:43.175 --> 00:38:47.675
is November 1st, um, it's got a small
kitchen in the basement and we can get

00:38:47.695 --> 00:38:50.955
it AHS approved, I don't think, with too
many modifications to be able to turn

00:38:50.955 --> 00:38:56.805
this into a whole, so my, the latest
business venture is, uh, making use of

00:38:56.805 --> 00:38:58.985
waste, exclusively making use of waste.

00:38:59.355 --> 00:39:00.565
Travis Bader: I think that's brilliant.

00:39:00.625 --> 00:39:02.375
Like that's absolutely brilliant.

00:39:02.375 --> 00:39:06.985
I think you've got a very large market,
the shelf life of this stuff when

00:39:06.995 --> 00:39:10.595
frozen is going to be pretty good
and you've got a sweet backstory as

00:39:10.595 --> 00:39:13.935
well of where it's coming from and
everything that went into it that I

00:39:13.945 --> 00:39:15.635
think people would want to get behind.

00:39:16.105 --> 00:39:18.125
I think it's a really smart
business venture, honestly.

00:39:18.475 --> 00:39:19.065
Jeff Senger: I appreciate it.

00:39:19.315 --> 00:39:23.915
It comes from a desire to, to really
honor, to not throw the animal away or

00:39:24.375 --> 00:39:32.025
to, like we, by weight, if an animal comes
in an 1800 pounds, it hangs 850 pounds.

00:39:32.215 --> 00:39:35.405
So the hide head blood and
guts are half the weight.

00:39:35.895 --> 00:39:40.235
And then when it, when it shows up on the,
it hangs in the aging coolers for a couple

00:39:40.235 --> 00:39:42.235
of weeks and it's down another six or 8%.

00:39:42.795 --> 00:39:44.545
Um, and then it goes
through the cut room and.

00:39:45.005 --> 00:39:47.545
Uh, uh, trim steaks and trim roasts.

00:39:47.565 --> 00:39:51.645
Probably, we're probably looking
at a 65 percent yield on 50

00:39:51.645 --> 00:39:53.055
percent of the live weight.

00:39:53.605 --> 00:39:56.405
So the animal, most of the
animal that we eat is discarded.

00:39:56.955 --> 00:40:00.975
So when my kids, when we put a steak
on one of the, we're having family

00:40:00.975 --> 00:40:05.375
dinner and we have T bones or something
really gratuitous, everyone gets

00:40:05.375 --> 00:40:07.285
a two pound T bone on their plate.

00:40:07.285 --> 00:40:08.815
And the kids like cut away the fat.

00:40:09.455 --> 00:40:11.795
I say, give me that and I eat it.

00:40:12.095 --> 00:40:12.685
Oh, I love it.

00:40:12.795 --> 00:40:13.143
I love that.

00:40:13.143 --> 00:40:13.635
That's what the flavor is.

00:40:15.505 --> 00:40:19.845
Yeah, but, but also like, I just can't,
and that's, I have a body, uh, fit, you

00:40:19.845 --> 00:40:25.545
know, that matches, but, uh, I can't
stand that there would be waste at sort

00:40:25.545 --> 00:40:27.265
of the restaurant level or at the kitchen.

00:40:27.295 --> 00:40:28.885
So there's also waste
at the kitchen table.

00:40:28.885 --> 00:40:30.855
So half the animals throw it
out when you kill it, kill it.

00:40:30.885 --> 00:40:33.885
And then half again, when you cut
it and pack it and wrap it, and

00:40:33.885 --> 00:40:36.965
then you throw it, then someone like
doesn't feel like finishing their

00:40:36.965 --> 00:40:38.135
steak and it goes in the garbage.

00:40:38.135 --> 00:40:39.485
It goes to the dog after that.

00:40:39.525 --> 00:40:42.815
And that's frustrating because
that animal likes, like it was.

00:40:43.245 --> 00:40:48.055
Yeah, someone, someone fought for
that animal, if it's in the case of a

00:40:48.055 --> 00:40:53.055
domestic animal, someone fought to keep
that thing alive, uh, for two years

00:40:53.085 --> 00:40:58.525
before it went to slaughter, or in the
wild, like, you know, the, the animals

00:40:58.525 --> 00:41:04.935
born and survived, like kind of some
insurmountable odds, uh, for a young, uh,

00:41:04.955 --> 00:41:09.445
newborn animal to make it to adulthood,
to then be harvested, it's tough to then

00:41:09.455 --> 00:41:11.845
have it thrown out many times in a row.

00:41:14.380 --> 00:41:17.930
Travis Bader: You know, teaching people
that, and I think the easiest way to

00:41:17.930 --> 00:41:21.220
do that is to start with those, you
know, that are friends and family.

00:41:21.660 --> 00:41:25.040
Uh, we worked hard with our kids
from a very young age to eat.

00:41:25.625 --> 00:41:28.575
Every part of the animal, as
much as we were comfortable

00:41:28.575 --> 00:41:30.085
and knowledgeable to cook up.

00:41:30.645 --> 00:41:33.605
Luckily, like I love eating,
so that's not a problem.

00:41:33.605 --> 00:41:36.325
And my wife's a red seal chef by trade.

00:41:36.635 --> 00:41:37.635
So she loves cooking.

00:41:37.635 --> 00:41:39.785
So that's a good, good fix there.

00:41:39.785 --> 00:41:40.385
Good mix.

00:41:41.125 --> 00:41:44.460
And, uh, But you know, our, like
our Christmas traditions, we'll

00:41:44.460 --> 00:41:46.180
have blood puddings, blood sausages.

00:41:46.190 --> 00:41:49.010
Uh, that's something
everyone looks forward to.

00:41:49.010 --> 00:41:51.140
And we'll have it a few
times throughout the year.

00:41:51.170 --> 00:41:52.320
Not all the time.

00:41:52.320 --> 00:41:54.070
Haggis, of course, Robbie Burns Day.

00:41:54.070 --> 00:41:55.230
Everyone loves haggis.

00:41:55.710 --> 00:41:59.150
No, not if it's too
livery, uh, oxtail, I mean.

00:41:59.470 --> 00:42:01.800
Put that in the, um,
in the pressure cooker.

00:42:01.800 --> 00:42:04.710
And that's the best way that I
found that I really enjoy it.

00:42:06.440 --> 00:42:10.910
You know, we brought our kids to a
friend's place at a very young age

00:42:11.030 --> 00:42:15.460
and they got to meet the, uh, the
Berkshire pig that we were going

00:42:15.460 --> 00:42:17.310
to be taken home all wrapped up.

00:42:17.320 --> 00:42:18.450
So they, I.

00:42:18.725 --> 00:42:20.685
Brought them around the
corner for when it was shot.

00:42:20.695 --> 00:42:24.785
Cause I didn't, you know, they're
pretty young and probably don't, doesn't

00:42:24.795 --> 00:42:27.095
always go as anticipated when it's shot.

00:42:27.125 --> 00:42:30.875
You don't know if it's going to be a quick
and or not, hopefully the person knows

00:42:30.875 --> 00:42:31.945
what they're doing and they do it right.

00:42:31.945 --> 00:42:33.805
And then it does go as anticipated.

00:42:33.815 --> 00:42:34.495
This one did.

00:42:34.935 --> 00:42:39.195
But, uh, aside from the shot, they
were there prior to the shot, um,

00:42:39.205 --> 00:42:42.605
around the corner was shot and then
drag it out and butchering it up and

00:42:43.075 --> 00:42:45.025
letting it hang and then working on it.

00:42:45.035 --> 00:42:46.715
They're all a part of the process there.

00:42:46.715 --> 00:42:47.035
And they.

00:42:47.195 --> 00:42:55.245
Think that really helps them and just have
that appreciation for what the food was.

00:42:55.245 --> 00:42:58.625
It doesn't just come wrapped up in
cellophane at the grocery store.

00:42:58.995 --> 00:43:00.735
What it was before, where it is now.

00:43:00.735 --> 00:43:04.895
And we've never had that issue with
them being picky eaters, thankfully.

00:43:06.380 --> 00:43:06.630
Jeff Senger: Yeah.

00:43:07.020 --> 00:43:11.890
I, you know, as a, as a lifetime hunter
and then, and then as a professional,

00:43:12.220 --> 00:43:16.370
you know, meat harvester, I, I agree, or
couldn't agree more with you about how

00:43:16.370 --> 00:43:21.390
important it is for, to get youngsters
out and people of all, of all walks

00:43:21.390 --> 00:43:26.060
of life, uh, to be involved with
the harvesting of food and knowing.

00:43:26.545 --> 00:43:30.335
Uh, knowing intimately where food comes
from, I think that our culture is like,

00:43:30.805 --> 00:43:38.365
it's okay with having a TV shows, um,
that, uh, that broach, you know, like

00:43:38.655 --> 00:43:45.775
savage, savage level, horrible content
and like that's, it's, it's, I don't,

00:43:45.775 --> 00:43:51.695
I don't know, it's, it's allowed CSI
Miami anytime, seven o'clock at night.

00:43:52.260 --> 00:43:55.270
And they're exploring
subjects fictitiously.

00:43:55.280 --> 00:43:55.860
That's true.

00:43:55.870 --> 00:44:00.140
There's actors and the kids understand
that, but, uh, really mature subject

00:44:00.140 --> 00:44:02.570
matter about what humans do to humans.

00:44:03.240 --> 00:44:06.930
And, in a fictitious way, and
I find it quite appalling.

00:44:07.230 --> 00:44:09.700
Like, they're approaching
matters that are challenging

00:44:09.700 --> 00:44:11.850
from myself, and I'm a murderer.

00:44:13.000 --> 00:44:14.650
The things that humans do to humans.

00:44:14.670 --> 00:44:17.230
And then in real life, if you
actually turn on the news, probably

00:44:17.230 --> 00:44:21.590
more appalling than a lot of the
fictional documentaries and things.

00:44:21.970 --> 00:44:25.100
Uh, the news is pretty shocking
too, about what humans do to humans.

00:44:26.240 --> 00:44:28.350
I think that takes maybe a bigger leap.

00:44:28.680 --> 00:44:33.070
Uh, even for kids or for people
from, uh, main, more, more

00:44:33.070 --> 00:44:34.150
mainstream walks of life then.

00:44:35.795 --> 00:44:40.845
Then digest, digesting the concept of
harvesting an animal to eat, even people

00:44:40.845 --> 00:44:45.555
that say, came to Kevin Cost once from
the wild on trips where they'd worked in

00:44:45.555 --> 00:44:50.145
food that served food, they'd prepared
food, but they'd never harvested an animal

00:44:50.145 --> 00:44:54.945
before, uh, while it was emotional and
spiritual and a journey for each, each

00:44:54.945 --> 00:44:58.025
person that we introduced to catching a
fish, killing a fish, bleeding a fish,

00:44:58.635 --> 00:45:03.235
uh, uh, shooting a grouse, uh, harvesting
a grouse, processing a grouse, and

00:45:03.235 --> 00:45:05.095
then all the way up to deer and bear.

00:45:05.500 --> 00:45:06.340
black bears.

00:45:06.780 --> 00:45:12.590
Uh, I think that it was an easier
transition than you than you'd think.

00:45:13.210 --> 00:45:18.890
Um, for people to not, I mean, to
just appreciate where food comes from.

00:45:18.890 --> 00:45:22.700
And I think that a lot of people that have
that experience, they kind of, they maybe

00:45:23.300 --> 00:45:27.150
might choose to not go back to eating
food that's just on a styrofoam tray.

00:45:27.965 --> 00:45:33.245
Or never buy food or meat on a styrofoam
tray without, without having some deeper

00:45:33.245 --> 00:45:38.015
thoughts about how many hands touched that
before it got here and why is it on sale?

00:45:38.055 --> 00:45:38.235
Yeah.

00:45:38.695 --> 00:45:39.565
And those are good questions to ask.

00:45:39.565 --> 00:45:40.115
Those are good

00:45:40.115 --> 00:45:40.975
Travis Bader: questions to ask.

00:45:41.015 --> 00:45:45.525
You know, the, the other thing I, uh,
really wanted to impress upon my kids at

00:45:45.525 --> 00:45:50.405
an early age was just that whole concept
of life and death, because it brings a

00:45:50.405 --> 00:45:53.095
greater appreciation for life in general.

00:45:53.585 --> 00:45:54.505
And I think that.

00:45:55.320 --> 00:45:57.910
Death is such a closed door activity.

00:45:57.910 --> 00:46:01.400
Nowadays, you don't see open
caskets that much anymore.

00:46:01.850 --> 00:46:06.570
Uh, it's a very sanitary
process in behind closed doors.

00:46:06.570 --> 00:46:10.150
When you find your food coming
out to you that there's, I

00:46:10.160 --> 00:46:11.490
think there's a disconnect.

00:46:11.795 --> 00:46:16.865
In general society of, of life and death.

00:46:16.915 --> 00:46:20.325
And then you couple that with, you
know, media, like you're talking about

00:46:20.325 --> 00:46:24.095
watching your CSI or playing the video
games and life is just given such a

00:46:24.095 --> 00:46:29.905
very low value that I think it, um, it
gives the wrong impression to people

00:46:29.955 --> 00:46:33.815
that, uh, go back a hundred years.

00:46:33.815 --> 00:46:37.925
There is a very different relationship
between the living and the dead,

00:46:37.935 --> 00:46:42.535
whether that's animals and people
and having that connection, I

00:46:42.545 --> 00:46:43.875
think makes you a better person.

00:46:44.395 --> 00:46:44.715
Yeah, I

00:46:44.715 --> 00:46:48.155
Jeff Senger: think I'm more contemplative
and probably, uh, a person who would be

00:46:48.155 --> 00:46:54.115
more, uh, living in the moment and, and,
and, and more grateful and humble, uh,

00:46:54.215 --> 00:46:59.095
being the, the trigger puller on this,
at the slaughterhouse has made me realize

00:46:59.095 --> 00:47:05.195
just how, how a quarter of an inch of
skull is between me and instant death,

00:47:05.755 --> 00:47:12.850
uh, we, in, uh, 13 and a half years,
I've had two, uh, firearms, mishaps.

00:47:12.950 --> 00:47:16.240
Uh, one where a gun went off and I
caught some ricochet in my forearm

00:47:16.260 --> 00:47:17.890
off of, off a 22 long rifle.

00:47:18.510 --> 00:47:19.650
And that didn't feel great.

00:47:19.750 --> 00:47:23.280
And a tiny piece of it hit me in
this, in my, in my nostril and

00:47:23.280 --> 00:47:24.310
blood was coming out of my nose.

00:47:24.310 --> 00:47:25.090
So it was shocking.

00:47:25.670 --> 00:47:26.750
Uh, it was a bit of a wake up call.

00:47:26.750 --> 00:47:28.270
And then a couple of weeks ago.

00:47:28.905 --> 00:47:35.385
Um, I made bad choices and I used
a 22 Magnum to shoot a lamb and the

00:47:35.385 --> 00:47:36.915
bullet went through the ram's head.

00:47:36.915 --> 00:47:36.975
Hmm.

00:47:37.825 --> 00:47:39.655
The inspector was kind of in a hurry.

00:47:39.655 --> 00:47:40.105
We're all in.

00:47:40.105 --> 00:47:45.075
I was in a hurry and trying to, uh,
satisfy the inspector's need to get

00:47:45.075 --> 00:47:46.335
to a hockey practice or something.

00:47:46.340 --> 00:47:48.515
So I was like, while.

00:47:48.975 --> 00:47:51.535
Team A was working, the slaughter
daughters were working on a

00:47:51.535 --> 00:47:54.105
beef that I, that would knock
down, and we put in the cradle.

00:47:54.105 --> 00:47:54.815
They were skinning it.

00:47:55.175 --> 00:47:58.935
I said, because we want to, we want to
kind of get done quickly, I'll go and

00:47:58.935 --> 00:48:02.795
shoot the lamb out in the pens, on a
concrete floor, and then drag it in.

00:48:02.795 --> 00:48:04.975
I'll work on the lamb while the
kids are working on this beef.

00:48:04.975 --> 00:48:08.565
So anyway, and I didn't
switch to 22 shorts.

00:48:08.565 --> 00:48:09.965
I just used the 22 magnum.

00:48:09.965 --> 00:48:10.945
I'm like, it'll be extra dead.

00:48:10.945 --> 00:48:11.485
What could go wrong?

00:48:11.495 --> 00:48:13.215
Like, I hadn't had a miss happen a while.

00:48:13.225 --> 00:48:14.545
This is like workplace safety.

00:48:14.920 --> 00:48:19.010
All these no nos, all these contributing
factors, but, uh, anyway, so I

00:48:19.010 --> 00:48:22.760
shot through the, the bullet went
through the lamb's head, bounced off

00:48:22.760 --> 00:48:24.170
the concrete, bounced off a pipe.

00:48:24.170 --> 00:48:27.110
And this, this little piece of
22 magnum hit me like just on

00:48:27.110 --> 00:48:28.470
the right side of my temple.

00:48:29.645 --> 00:48:32.195
At the speed of like, someone
just threw a pebble at you.

00:48:32.235 --> 00:48:34.955
Like, so I just felt this little
doink off my, my forehead.

00:48:35.205 --> 00:48:37.585
And then I kind of looked, I was
looking at the floor and I saw the

00:48:37.595 --> 00:48:41.005
sparkle of copper and lead and it
landed and it made a tink when it landed

00:48:41.005 --> 00:48:42.535
on the cement next to the dead lamb.

00:48:43.055 --> 00:48:46.655
And I was like, Oh, like there
was no one there to even see it.

00:48:46.655 --> 00:48:47.605
Like the kids were busy.

00:48:47.605 --> 00:48:48.605
The inspector was busy.

00:48:48.625 --> 00:48:51.475
And I was like, Oh man, that
was like death himself just

00:48:51.475 --> 00:48:53.985
came and gave me a little, Oh,
where's the, where's the camera?

00:48:53.985 --> 00:48:54.985
A little doink.

00:48:55.675 --> 00:48:58.925
And, uh, I was like, Jesus,
like that's how close.

00:48:59.240 --> 00:49:02.620
You are to shooting yourself like,
so firearm safety was like, like,

00:49:02.650 --> 00:49:06.410
like brought back to the forefront
and also that that lamb is dead

00:49:06.410 --> 00:49:09.460
and it could have been, it could
have been just as easily myself.

00:49:09.470 --> 00:49:15.910
So anyway, farm life, we found this
other ideas that my wife and I, uh,

00:49:15.910 --> 00:49:19.890
moved out of the city, uh, didn't grow
up on a farm, had no idea how farms work.

00:49:19.890 --> 00:49:22.460
And then 20 years ago, we had
our first daughter and we're

00:49:22.580 --> 00:49:24.800
in Calgary working downtown.

00:49:24.800 --> 00:49:25.800
And I'm like, this is stupid.

00:49:25.810 --> 00:49:27.540
This is what, this is what you would do.

00:49:28.260 --> 00:49:32.590
Well, if you weren't me, I just couldn't
believe that we could live like that.

00:49:32.640 --> 00:49:38.100
Um, the commute, like gridlock, uh,
the C train, there were like all

00:49:38.100 --> 00:49:41.040
these instances of things where I
thought that we'd lost our humanity.

00:49:41.530 --> 00:49:42.780
And I thought, I just
don't want to raise care.

00:49:42.780 --> 00:49:45.040
We, we thought we don't
want to raise kids this way.

00:49:45.040 --> 00:49:45.890
Let's move to a farm.

00:49:45.890 --> 00:49:48.580
So we, we moved to the farm
and, uh, like you said.

00:49:48.850 --> 00:49:51.020
It was kind of like
traveling back in time.

00:49:51.030 --> 00:49:52.910
So it's like, welcome to 1910.

00:49:53.470 --> 00:49:59.140
Don't dive scurvy, don't get dysentery,
but we're way more clear and present

00:49:59.150 --> 00:50:04.180
in our daily lives of how fragile
human life is, how fragile we are

00:50:04.330 --> 00:50:06.900
dependent on systems like water.

00:50:07.060 --> 00:50:11.360
Not freezing, uh, electricity, when,
when the grid goes down out here, there's

00:50:11.380 --> 00:50:12.970
not a huge rush for people to fix it.

00:50:13.630 --> 00:50:17.220
Snow shoveling, ice storms, heavy
rain, flooding, all that stuff.

00:50:17.220 --> 00:50:20.030
So you kind of have to learn to
battle those things, uh, on your own.

00:50:20.030 --> 00:50:24.520
And then this year, Uh, near to us, uh,
there were wildfires that were crazy.

00:50:24.950 --> 00:50:29.470
So as a hunter, you can recognize
why, why, while a bad, uh, an

00:50:29.470 --> 00:50:32.770
unusually hot, dry summer or hot,
dry spring might result in wildfires.

00:50:32.780 --> 00:50:35.190
You know it because of the
crunch under your boots.

00:50:35.440 --> 00:50:39.030
If you put a lot, if you spend a lot
of time in nature, you can recognize

00:50:39.030 --> 00:50:42.245
things that lead up to, uh, Like
a weird summer, a weird summer of

00:50:42.245 --> 00:50:46.715
wildfires or weird, weird summer where
the roads that you used to walk in on

00:50:46.715 --> 00:50:48.975
or drive in on are now muskeg bogs.

00:50:49.415 --> 00:50:52.805
So people that recreate outdoors can
kind of have a better appreciation of

00:50:52.805 --> 00:50:56.125
nature and natural things, and also
animals and food and where they come from.

00:50:56.595 --> 00:51:01.885
Um, so we've had 20 years living as these
Druids out on our land, watching some

00:51:01.885 --> 00:51:05.545
summers, the, the, the farmland would
get so dry that it would crack, the clay

00:51:05.545 --> 00:51:08.515
would crack and then open up and there'd
be these two inch cracks like running.

00:51:08.885 --> 00:51:12.215
We'd follow them like with the, our
little, the slaughter daughters,

00:51:12.215 --> 00:51:16.035
when they were under 10, there's
like, where does this crack go?

00:51:16.035 --> 00:51:20.105
Maybe to Narnia or the underworld, I
would tell them, you know, but the, the

00:51:20.105 --> 00:51:23.895
myths and our, and the relationship with
nature, I'm reading a book right now.

00:51:23.895 --> 00:51:25.085
That's really got me bothered.

00:51:25.165 --> 00:51:31.215
Um, It's called The Age of Insecurity and
it's kind of, the author starts with a

00:51:31.215 --> 00:51:39.845
discussion about the, uh, the Enclosures
Act that kind of led, led to, um, this

00:51:39.845 --> 00:51:43.215
is, I don't know, I'm not trying to
get political, but it's a western, uh,

00:51:43.255 --> 00:51:46.255
corporatism, western, uh, Capitalism.

00:51:46.865 --> 00:51:52.165
So once upon a time, humans lived on land
without the concept of ownership of land.

00:51:52.755 --> 00:51:55.475
And people just took what they
needed and they lived off the land.

00:51:55.485 --> 00:51:58.885
And then these smart guys were like,
Hey, if we put a fence around that

00:51:58.885 --> 00:52:02.885
and said that one of us owns it, and
then we throw off the people, then we

00:52:02.885 --> 00:52:04.625
can charge them to get what they need.

00:52:04.925 --> 00:52:09.615
Like, they need that land for life,
uh, to satisfy food, shelter, clothing.

00:52:10.015 --> 00:52:13.275
But if we take it away from them, put a
fence around it and then sell, we can sell

00:52:13.285 --> 00:52:15.365
the requirements of life back to them.

00:52:15.365 --> 00:52:16.125
And it'll be hilarious.

00:52:16.750 --> 00:52:20.250
And it was probably a joke, or like,
there's no way anyone's gonna respect

00:52:20.250 --> 00:52:23.880
a fence or believe that because I
have a piece of paper that says that

00:52:23.880 --> 00:52:27.180
I own that land and you can't go in
there anymore, that, that I'll, I'll

00:52:27.180 --> 00:52:30.440
grow the crop and sell it to you,
or I'll, now you can work for me.

00:52:30.620 --> 00:52:33.570
Anyway, really interesting, the
Enclosures Act, and how it all started.

00:52:33.990 --> 00:52:35.770
By making people insecure.

00:52:36.930 --> 00:52:37.750
Your food insecure.

00:52:38.090 --> 00:52:39.120
Well, I think that, like...

00:52:40.005 --> 00:52:43.985
If you participate in, uh, corporate
capitalism to the extent that Heather and

00:52:43.985 --> 00:52:48.585
I did, that you have enough money to buy
a bit of land, I would say that, how do

00:52:48.585 --> 00:52:55.105
you invent a movement called the non or
the Unenclosures Act, where individuals

00:52:55.105 --> 00:52:58.875
leave their corporate jobs and buy an
inexpensive bit of land, and then they're

00:52:58.875 --> 00:53:04.245
reconnected with the ability to provide
for their basic needs, directly where

00:53:04.255 --> 00:53:06.165
the magic of the sun meets the soil?

00:53:07.010 --> 00:53:10.790
Where food leaps out of the ground and,
and where the animals then eat those

00:53:10.810 --> 00:53:14.220
plants and create a fungus in their poops.

00:53:14.680 --> 00:53:19.380
And now you're eating mushrooms and eating
plants and you're eating the animals.

00:53:19.380 --> 00:53:21.420
Like, how do you get back to where?

00:53:21.780 --> 00:53:26.940
Um, I think that our environmental woes
and challenges would probably be a lot

00:53:26.940 --> 00:53:30.970
smaller if there was a person on every
quarter section and a pig in every yard.

00:53:31.290 --> 00:53:34.860
And that's like my, that's my political
campaign when I'm running for mayor

00:53:34.860 --> 00:53:37.470
of South San Guto, the town of 300.

00:53:37.630 --> 00:53:38.080
Yep.

00:53:38.140 --> 00:53:40.070
Is just, I think that probably...

00:53:40.210 --> 00:53:40.970
I can get behind that.

00:53:40.980 --> 00:53:41.980
The only way...

00:53:42.315 --> 00:53:46.575
Yeah, the only way we're gonna have
sort of, um, habitable future is

00:53:46.575 --> 00:53:50.205
if fewer people are worried about
what sneakers they're wearing and

00:53:50.205 --> 00:53:53.715
what chains they got on and what
symbols on the front of their car.

00:53:54.135 --> 00:53:59.155
And more people are just walking in
boots or bare feet in the mud and

00:53:59.555 --> 00:54:02.365
appreciating like, hey, wait a minute,
this is a bad grasshopper here.

00:54:02.640 --> 00:54:04.000
You know, beef prices are going to go up.

00:54:04.830 --> 00:54:06.060
I should probably grow my own beef.

00:54:06.600 --> 00:54:09.330
I think with, and then with Wi Fi and
things, like with technology, like what

00:54:09.330 --> 00:54:14.780
we're doing right here, um, and then
COVID was another kind of, uh, score for

00:54:15.180 --> 00:54:20.510
remote work, uh, that you can, you can be
an intellectual person doing intellectual

00:54:20.520 --> 00:54:24.920
work remotely from home, but why oughtn't
you live on land where you can provide

00:54:24.920 --> 00:54:29.510
for a lot of the things, and in a shorter,
uh, Distribution chain, you can provide

00:54:29.510 --> 00:54:32.810
for a lot of things that you need and
a local, in the local small community.

00:54:33.360 --> 00:54:36.510
But, but I think that it comes from
like what, and this is just to, I'm

00:54:36.510 --> 00:54:43.860
just rambling on your point in that,
uh, can you make a more decent kid

00:54:43.870 --> 00:54:49.340
or a decent citizen if they've been
around, not like traditional farm life.

00:54:49.340 --> 00:54:51.890
I don't want to go back to
where, how we, how it was.

00:54:52.200 --> 00:54:54.750
Um, there are a lot of improvements
that have made since then.

00:54:55.130 --> 00:54:58.750
But I think taking a modern, uh,
contemporary society and then.

00:54:59.695 --> 00:55:05.485
Asking that they become more involved
in the wild places and in, in, with a

00:55:05.485 --> 00:55:10.275
direct connection to land itself, um,
such that the land is managed better.

00:55:10.805 --> 00:55:14.335
And, and I think that probably like the,
the tip of the spear might be exactly

00:55:14.335 --> 00:55:18.645
your people and that, that is the
hunters and wildlife conservation folks.

00:55:19.205 --> 00:55:22.035
Um, those are the people that are,
maybe they live, they live in,

00:55:22.035 --> 00:55:25.305
uh, uh, in, in urban settings.

00:55:25.705 --> 00:55:26.875
But I think the people that really...

00:55:27.540 --> 00:55:30.950
Consistently spend money to conserve
wildlife and think about, think

00:55:30.950 --> 00:55:34.500
big thoughts about nature are,
are probably the people that use

00:55:34.500 --> 00:55:34.960
Travis Bader: nature.

00:55:35.440 --> 00:55:38.470
I had a few other things I wanted
to touch on, but I also have some

00:55:38.470 --> 00:55:43.720
questions here from the Silvercore
club, people through social media.

00:55:44.460 --> 00:55:46.860
And they got some good ones in here.

00:55:46.870 --> 00:55:49.500
They got some really silly ones, which
I'm not even going to bother getting into

00:55:49.500 --> 00:55:51.370
because I just don't even understand it.

00:55:51.510 --> 00:55:55.380
But, um, uh, some of the good
questions we had, let's say field

00:55:55.390 --> 00:55:59.790
dressing in your opinion, what's
the best field dressing utensil?

00:56:00.390 --> 00:56:01.460
Jeff Senger: Oh man, I love it.

00:56:02.420 --> 00:56:04.720
This is really intimate
and interactive, Travis.

00:56:04.720 --> 00:56:07.930
I really feel great about these
sorts of questions, and I could,

00:56:08.160 --> 00:56:11.760
like, as you know, I can go on any
topic for hours with enough coffee.

00:56:12.530 --> 00:56:19.190
Uh, the best field dressing utensil
is probably, uh, a round honing steel.

00:56:20.635 --> 00:56:25.805
That is inexpensive and bought from a
butcher supply company, 12 inch, uh,

00:56:25.815 --> 00:56:28.615
Victorinox, black handled honing steel.

00:56:29.315 --> 00:56:34.255
And knowing how to use it for an
inexpensive, uh, butcher knife,

00:56:34.255 --> 00:56:36.655
like a, a boning knife, 6 inch.

00:56:37.660 --> 00:56:45.630
Stiff six inch boning knife, stiff
straight back and a honing steel are so

00:56:45.630 --> 00:56:50.470
key that if you have a razor sharp knife
that is at least six inches long, you can

00:56:50.470 --> 00:56:54.270
core the butthole on your animal up to
and including a moose or elk or large,

00:56:54.310 --> 00:56:55.720
like the largest of the large game.

00:56:56.410 --> 00:57:00.410
Um, if it's razor sharp, you're not
pulling or pushing that on the knife

00:57:00.430 --> 00:57:04.130
in a way that would create a dangerous
situation for you, stabbing yourself and

00:57:04.130 --> 00:57:10.710
bleeding out because you're field dressing
in a So, that's it, just, if you have a...

00:57:11.010 --> 00:57:11.430
People...

00:57:11.940 --> 00:57:18.660
There's all this stupid, um, expensive
kit that is sold with various

00:57:18.660 --> 00:57:23.900
camouflage patterns and sold under
various stupid brand names that

00:57:23.910 --> 00:57:26.020
make it sound super extreme, mega...

00:57:26.705 --> 00:57:28.445
And they're all unnecessary.

00:57:28.485 --> 00:57:29.875
A boning knife for twenty...

00:57:30.135 --> 00:57:33.835
I think retail you can buy a six inch
boning knife with a big plastic handle

00:57:33.835 --> 00:57:39.155
that is ergonomically useful for about
thirty bucks and then a honing steel

00:57:39.175 --> 00:57:41.495
is, uh, uh, honing steel or honing rod.

00:57:43.305 --> 00:57:44.145
is about a hundred.

00:57:44.595 --> 00:57:49.645
But those two pieces of kit are
unbelievably useful, uh, in the field.

00:57:49.945 --> 00:57:52.745
I find I don't carry a
saw to cut the brisket.

00:57:52.915 --> 00:57:54.625
It's just unnecessary.

00:57:55.105 --> 00:57:58.945
Uh, as you get advanced, you can actually
split the brisket on any animal, including

00:57:58.945 --> 00:58:02.915
a moose, um, through the cartilage
beside the center sternum bone, if you

00:58:02.925 --> 00:58:06.405
want to get fancy, or just reach up
up to your, just roll your sleeves up.

00:58:06.710 --> 00:58:09.040
And you don't have to split the
sternum and create a sharp edge.

00:58:10.040 --> 00:58:13.740
And then this, like, so just a
sharp knife is very, very important.

00:58:14.060 --> 00:58:17.530
And then the second, the really
cool piece of kit that is like,

00:58:17.720 --> 00:58:19.800
would be a sleeper for most people.

00:58:19.800 --> 00:58:23.610
And you probably, you wouldn't
even see them at a hunting store.

00:58:23.610 --> 00:58:24.750
It would be a ratchet strap.

00:58:25.125 --> 00:58:30.175
The, the value of a ratchet strap in your
kit for field dressing is next level.

00:58:30.625 --> 00:58:34.895
And I'll fight anyone who wants to say
that there's a better piece of kit.

00:58:35.165 --> 00:58:38.945
So you can learn how to tie a knot and
actually your rat replaced your ratchet

00:58:38.945 --> 00:58:41.595
strap with a lighter piece of gear, which
would be like a quarter inch piece, a

00:58:41.595 --> 00:58:45.755
quarter inch nylon rope and like 10 feet
of it, but a 10 foot ratchet strap for

00:58:45.755 --> 00:58:49.575
those of us who give zero shits about
learning how to tie knots means that

00:58:49.575 --> 00:58:53.385
you can go around the back leg of the
animal and you can go over to a tree.

00:58:53.455 --> 00:58:57.225
Or, or to your buddy, but to a tree
when you don't have friends or you're

00:58:57.225 --> 00:59:00.915
hunting solo or the animal's down and
you're, your hunting partners are far

00:59:00.915 --> 00:59:04.865
away, um, you can ratchet strap to
a tree and so you can crank, uh, in

00:59:04.865 --> 00:59:08.485
a way that's stronger than just you,
you kind of can, can get a competitive

00:59:08.485 --> 00:59:13.165
advantage through ratchet strap that
nylon webbing slides really nice.

00:59:13.485 --> 00:59:17.635
So you can go to the animal, like
through it's, uh, the tendon and the

00:59:17.635 --> 00:59:20.975
back leg around a tree, back through
the leg, back to the tree, back

00:59:20.975 --> 00:59:22.035
through the leg, like on a moose.

00:59:22.570 --> 00:59:25.740
And now you have like four times
mechanical advantage because of the

00:59:25.740 --> 00:59:30.400
pulleys and that stuff slides better than
rope around a tree, that nylon stuff.

00:59:30.400 --> 00:59:33.880
So then you can, you can pull the
animal over with a ratchet strap.

00:59:34.240 --> 00:59:38.280
So one guy, a ratchet strap and a sharp
knife is a great way to manage even

00:59:38.280 --> 00:59:40.950
the biggest of, of downed wild game.

00:59:41.230 --> 00:59:42.460
That's my, that's my answer.

00:59:43.000 --> 00:59:43.250
Love

00:59:43.250 --> 00:59:43.610
Travis Bader: it.

00:59:43.940 --> 00:59:47.700
What's the best way to
avoid getting hairy meat?

00:59:48.700 --> 00:59:50.300
Jeff Senger: Oh man,
that's a great question.

00:59:50.830 --> 00:59:57.780
Uh, The best way to avoid getting hair
on your wild game meat is to minimize

00:59:57.780 --> 01:00:03.990
the number of times that you penetrate
the hide with the knife during gutting

01:00:04.510 --> 01:00:06.420
and then subsequent processing.

01:00:07.020 --> 01:00:13.750
So, minimize the number of holes in the
hide and I did a course once, or workshop,

01:00:13.770 --> 01:00:19.630
once upon a time, um, where you would
dress the animal differently depending

01:00:19.630 --> 01:00:22.070
on which equipment that you had with you.

01:00:22.070 --> 01:00:26.780
So if you're road hunting and the animal
is dead near your truck, um, you could

01:00:26.790 --> 01:00:31.090
be more aggressive in how much processing
you do compared with if you're backpacking

01:00:31.090 --> 01:00:36.320
in and you have an animal down 16
miles from the nearest road or vehicle.

01:00:36.880 --> 01:00:41.810
But, one of the methods I speak about
in my workshop that is, I wish it was

01:00:41.810 --> 01:00:45.530
available online, maybe we'll, we'll,
we'll video on one day, uh, you and

01:00:45.530 --> 01:00:51.380
Tiffany and, and I, Travis, but, uh,
a minimal intrusion gutting method is

01:00:51.380 --> 01:00:54.450
the best way to minimize the number
of punctures and the length of those

01:00:54.480 --> 01:00:59.580
punctures through the hide, uh, and it
would be the method that I would choose

01:00:59.580 --> 01:01:03.550
to gut an animal if I had to haul it a
long ways, uh, to get back to a vehicle.

01:01:03.880 --> 01:01:08.350
And then once, so minimum intrusion
is, uh, core of the butthole.

01:01:08.350 --> 01:01:08.370
Thank you.

01:01:09.290 --> 01:01:13.240
And around the genitals, so cut the,
the tailpipe in a circle, giant doughnut

01:01:13.280 --> 01:01:19.140
around the ass, and if it's a female,
uh, the vulva area, and then a small

01:01:19.140 --> 01:01:24.880
slash, uh, in the abdomen, like six
inches or less, in the belly, right

01:01:24.880 --> 01:01:30.260
beside the penis, or where the teats are
on a female, like on a doe, like between

01:01:30.260 --> 01:01:35.810
the nip, like, Uh, longitudinally, but
a six inch gash between the nipples

01:01:35.810 --> 01:01:38.820
on a doe or cow, cow elk or cow moose.

01:01:39.190 --> 01:01:41.230
And then the third slash
is just at the throat.

01:01:41.370 --> 01:01:46.150
So through those very small intrusions,
you can loosen the throat and the

01:01:46.150 --> 01:01:50.700
esophagus by punching your arm down around
the collarbones and loosening it all just

01:01:50.700 --> 01:01:52.160
through that little hole in the neck.

01:01:52.920 --> 01:01:53.680
And then you can...

01:01:54.055 --> 01:01:56.915
You can core out the butthole and
then reach in through the, the, the

01:01:56.915 --> 01:02:01.615
slash in the, in the guts area and
grab the tailpipe and pull it out

01:02:01.625 --> 01:02:05.645
that, that small cut and then reach
your arms up through the small cut in

01:02:05.645 --> 01:02:09.365
the belly and open the diaphragm to
pull the heart and lungs out that way.

01:02:09.975 --> 01:02:13.085
And so the, the, you're
making the least amount.

01:02:13.465 --> 01:02:19.875
of, like, inches of cutting through
hide and hair as possible with just

01:02:19.875 --> 01:02:23.655
a butthole core, a throat slash, and
then a small incision in the belly.

01:02:24.155 --> 01:02:27.025
You're gonna wanna roll up, like, take
off your long sleeve shirt and roll

01:02:27.025 --> 01:02:30.575
up your sleeves in a larger animal
to get up and reach up through the

01:02:30.575 --> 01:02:34.945
diaphragm, cut the diaphragm, and pull
the throat and trachea out through

01:02:34.945 --> 01:02:36.965
that same Incision in the belly.

01:02:37.545 --> 01:02:40.935
Um, it's all doable, but the
goal is there's no perfection.

01:02:40.935 --> 01:02:43.905
Like, oh, Jeff said, you can only
do six inches cut in the belly.

01:02:44.175 --> 01:02:46.305
If you have to make it
longer, then make it longer.

01:02:46.305 --> 01:02:48.495
But, uh, especially for a
bigger animal like a moose.

01:02:48.795 --> 01:02:52.185
Um, but the, the minimal number of cuts
and then don't skin it in the bush.

01:02:52.455 --> 01:02:55.725
Uh, I would drag it out unless you're
really concerned about temperature.

01:02:55.965 --> 01:02:59.055
I would leave the hide on as long as
possible till you're back to some sort

01:02:59.055 --> 01:03:03.335
of civilization and that keeps mud and
grime and dirt and leaves and hair.

01:03:03.735 --> 01:03:04.425
Off the meat.

01:03:04.695 --> 01:03:09.885
So if you can get it back to camp and lift
it in any way, uh, that's the best way to

01:03:09.885 --> 01:03:13.545
skin is where the hide is falling off the
carcass as you're lifting the carcass up.

01:03:14.225 --> 01:03:17.215
And f funny also, a ratchet strap.

01:03:17.395 --> 01:03:18.325
A ratchet strap.

01:03:18.735 --> 01:03:22.515
And a stout, a stout stick that
isn't gonna snap on you between the,

01:03:22.515 --> 01:03:25.935
the heels or the, the two tendons
as a ga or if you have a, if you're

01:03:25.935 --> 01:03:29.225
fancy and you have a metal ga, um,
a spreader bar between the knees.

01:03:30.070 --> 01:03:32.980
Um, you can kind of ratchet
strap it up into a tree and

01:03:32.980 --> 01:03:34.690
lift it as you're skinning it.

01:03:34.920 --> 01:03:37.780
So that the hair and gravity is
all pulling the, the hair, the

01:03:37.780 --> 01:03:40.820
loosened hairs as you're, as
you're cutting through the hide.

01:03:41.190 --> 01:03:42.220
It's pulling it down.

01:03:42.240 --> 01:03:44.950
Usually when the animal, where the
animal falls is a bad place to skin it

01:03:44.950 --> 01:03:49.040
because the ground is uneven, inevitably,
and you're not using gravity to your

01:03:49.040 --> 01:03:50.930
advantage to pull that hair and hide away.

01:03:51.295 --> 01:03:54.965
So I would just gut it and then load it
and get it back to a vehicle to load, to

01:03:54.965 --> 01:03:57.135
get it to camp somehow with the hide on.

01:03:57.635 --> 01:04:00.185
And then if you want to go even
further, if the temperatures are

01:04:00.185 --> 01:04:01.765
ideal, like it's really cold.

01:04:02.265 --> 01:04:05.335
Um, you can gut it and get air
into the cavity and it cools from

01:04:05.335 --> 01:04:07.395
the inside of the animal, not
from the outside of the animal.

01:04:08.165 --> 01:04:13.465
And Kevin, uh, Kossawan, great friend
from the wild, uh, filmographer, he

01:04:13.465 --> 01:04:19.375
actually aged, uh, several deer one
season in his cold room with the hide on.

01:04:19.885 --> 01:04:24.195
So he read this, it was European
technique, and it worked magnificently.

01:04:24.225 --> 01:04:26.485
And it kind of goes against
everything that a person would...

01:04:26.955 --> 01:04:27.395
I don't know.

01:04:27.515 --> 01:04:29.995
You're like, how quick
can I get my meat naked?

01:04:30.625 --> 01:04:32.595
And, uh, that, I don't
know where that comes from.

01:04:32.755 --> 01:04:36.765
But, uh, uh, he's like, I, I think
that kind of like hanging a duck,

01:04:37.175 --> 01:04:39.675
hanging a duck and aging it till
its head falls off or whatever.

01:04:39.685 --> 01:04:40.135
Like, I don't know.

01:04:40.145 --> 01:04:41.025
He's kind of on this kick.

01:04:41.505 --> 01:04:44.615
And we did, we were experimenting
with, uh, extreme dry aging beef.

01:04:44.615 --> 01:04:48.125
And he's like, well, if I leave the, if
I leave the hide on, then what happens?

01:04:48.135 --> 01:04:50.485
So it, it just aged
with the fur on in his.

01:04:50.695 --> 01:04:55.515
In his cold storage basement room,
and then before he wanted a heart,

01:04:55.525 --> 01:04:58.365
it's so it hung out there two, three
weeks, and then he skinned it at home

01:04:59.185 --> 01:05:02.425
with really sharp knives and lots
of time, and he said it was perfect.

01:05:02.445 --> 01:05:06.285
It was like virgin meat, no hair,
no gravel, no dust, no spores.

01:05:06.635 --> 01:05:10.565
Because the hide stayed on right until he
was ready to actually butcher the animal.

01:05:11.315 --> 01:05:12.735
Travis Bader: Got a question here.

01:05:12.815 --> 01:05:15.865
This guy knows how to ask lots
of questions in one sentence.

01:05:16.585 --> 01:05:20.175
It says, hang versus ice bath
versus butcher straight away.

01:05:20.575 --> 01:05:24.655
I've have a big 105 litre
Coleman cooler, but no walk in.

01:05:24.665 --> 01:05:28.055
Our second fridge is used for the
house, but it isn't overly full.

01:05:28.055 --> 01:05:31.905
I've been doing an ice bath
for seven to 10 days as per Von

01:05:31.935 --> 01:05:35.835
Benedict's podcast, drain the
water every day, add ice as needed.

01:05:35.990 --> 01:05:36.780
Seems to work.

01:05:36.780 --> 01:05:37.060
Okay.

01:05:37.060 --> 01:05:39.960
This person says water at
the end is much less bloody.

01:05:39.990 --> 01:05:41.090
I live in the lower mainland.

01:05:41.090 --> 01:05:43.010
So weather doesn't seem good to hang.

01:05:43.370 --> 01:05:46.270
A friend does, but uses
commercial fans in his garage.

01:05:47.410 --> 01:05:50.170
What does hard meat
layer do to the quality?

01:05:50.180 --> 01:05:54.780
So that's a whole bunch of stuff
in one, in one question there.

01:05:54.780 --> 01:05:56.330
But what would you have to say to that?

01:05:57.125 --> 01:06:01.365
Jeff Senger: Yeah, with regards to how
do you get your meat cool safely and

01:06:01.365 --> 01:06:04.535
quickly, uh, and as simply as possible.

01:06:04.605 --> 01:06:08.475
And this is a question from the lower
mainland where temperatures aren't

01:06:08.485 --> 01:06:10.985
like they are in north central Alberta.

01:06:11.075 --> 01:06:15.405
So, um, I have to expand
my mind a little bit.

01:06:15.575 --> 01:06:20.500
I've heard of the cold water bath method
and, Uh, harvesting moose as a kid with

01:06:20.500 --> 01:06:25.430
the old men, uh, when I was growing
up, uh, we use river water to cool

01:06:25.430 --> 01:06:28.140
the moose down when the temperatures
were no good and the flies were bad.

01:06:28.140 --> 01:06:32.960
So an early season harvest, um, cold
water was kind of the only option

01:06:32.970 --> 01:06:35.230
because we were, we're remote.

01:06:35.590 --> 01:06:39.230
And, uh, we had several days where,
where the game wasn't going to be.

01:06:39.760 --> 01:06:41.650
Out at commercial refrigeration.

01:06:42.220 --> 01:06:45.990
Um, very interesting.

01:06:46.020 --> 01:06:50.100
Um, so there are some options and
that is like, I, like a cold water

01:06:50.100 --> 01:06:56.580
bath or, uh, dry or aging in air,
in, in cool air, ideally, um, you

01:06:56.580 --> 01:06:58.860
know, um, or butchering right away.

01:06:59.130 --> 01:07:04.430
And I would say the whole idea of
aging is to make the animal, uh,

01:07:04.740 --> 01:07:10.660
increase in tenderness and, um, uh,
decrease in its total water load.

01:07:10.950 --> 01:07:16.270
So it, it, it would concentrate flavor
and increase tenderness by aging in air.

01:07:16.970 --> 01:07:21.370
Um, in an ice bath for multiple days,
um, I would say that you're cooling it

01:07:21.410 --> 01:07:25.640
through, but you're probably not getting
like water loss to concentrate flavor.

01:07:26.010 --> 01:07:29.020
there probably still would be
enzymatic activity inside the

01:07:29.020 --> 01:07:30.350
meat, making it more tender.

01:07:30.740 --> 01:07:33.120
Um, so that would be applicable
when you're dealing with like

01:07:33.120 --> 01:07:36.510
a bull, a bull animal or a
male animal or an older animal.

01:07:36.810 --> 01:07:39.900
Um, you might want to do that for
more tenderness, but your end use of

01:07:39.910 --> 01:07:43.910
the animal is probably something that
would guide you, uh, the most here.

01:07:44.350 --> 01:07:47.950
Uh, because I think that a good option
would be to butcher immediately.

01:07:48.335 --> 01:07:53.245
So, um, if you have one cool night or,
or, or 12 hours in a cold water ice

01:07:53.245 --> 01:07:59.005
bath, 12 hours it's chilled through,
um, then it's time to butcher, uh,

01:07:59.635 --> 01:08:02.325
again, depending on what you're
planning to use the animal for.

01:08:02.325 --> 01:08:06.085
If a lot of it's gonna, if it's an older
animal, like a, uh, a trophy animal.

01:08:06.320 --> 01:08:07.890
is an old buck or old bull.

01:08:08.370 --> 01:08:10.690
Um, a lot of it's going to, like, if
we're being honest with ourselves, a

01:08:10.690 --> 01:08:12.030
lot of it's going to go into grind.

01:08:12.370 --> 01:08:16.960
So I would say you're not getting
any meat benefits by aging that, um,

01:08:16.970 --> 01:08:18.060
you're going to grind most of it.

01:08:18.340 --> 01:08:20.250
And the tender parts are already tender.

01:08:20.440 --> 01:08:24.790
So on an older animal, like a trophy buck,
I'd save the tenderloin, the strip and

01:08:24.790 --> 01:08:29.200
the ribeye, the strip loin and ribeye,
and then probably grind or cube for stew

01:08:29.200 --> 01:08:31.060
or slow cooking most of the rest of it.

01:08:31.350 --> 01:08:34.665
So I think that what you're trying
to get out of, like, Aging in a

01:08:34.665 --> 01:08:39.235
traditional European slaughterhouse
kind of idea, um, it doesn't

01:08:39.235 --> 01:08:40.925
apply to wild game the same way.

01:08:41.435 --> 01:08:44.435
The reason that we do it with big
fat beef and even big fat pigs,

01:08:44.505 --> 01:08:48.845
uh, aging works really well because
they're just carpeted in lard, in fat.

01:08:49.425 --> 01:08:53.525
So they have a, a wetsuit, a fat
layer that can be trimmed off later.

01:08:53.995 --> 01:08:57.205
And so that means that they're
just really great candidates.

01:08:57.215 --> 01:09:00.135
A big fat beef or a big fat pig, uh, hog.

01:09:00.805 --> 01:09:04.745
Uh, are terrific candidates to age
indefinitely because they're so loaded

01:09:04.745 --> 01:09:09.715
with that, that sealing in the moisture
and allowing enzymatic enzymatic activity

01:09:09.715 --> 01:09:13.965
to break down, uh, the connective
tissue in the meat, a lean wild

01:09:13.965 --> 01:09:18.445
animal, particularly a breeding bull
or breeding buck has little to no fat.

01:09:18.950 --> 01:09:23.190
And so in air it dries out, and in
water, this, I want to get to this,

01:09:23.240 --> 01:09:26.760
the, in a cold water bath, you're
risking spreading contamination.

01:09:26.760 --> 01:09:30.550
So if there's a bit of fecal matter,
or a bit of spores, or contamination,

01:09:31.060 --> 01:09:35.690
like in the bath, then it gets, it's
watered down, and so it's diluted, but

01:09:35.700 --> 01:09:39.490
it could get all over the meat if you
have some, something nasty in there.

01:09:39.990 --> 01:09:41.250
So I'd probably just go ahead and...

01:09:41.600 --> 01:09:45.660
If I didn't have refrigeration, uh,
right away, I I'd have the animal cool

01:09:45.660 --> 01:09:49.000
down and sort of like rig a mortise
up and then butcher it right away.

01:09:49.000 --> 01:09:52.970
Get it into a cooler on ice in at
least primals, like boneless primals.

01:09:53.060 --> 01:09:54.060
That's a great way to go.

01:09:54.320 --> 01:09:56.570
Cause you're not going to improve,
uh, meat quality that much.

01:09:57.100 --> 01:10:00.660
If you're hunting just for meat,
and you're taking a fawn or a cow or

01:10:00.660 --> 01:10:03.200
something that's been fat, shooting
off here would be like shooting

01:10:03.200 --> 01:10:05.490
a cow moose off an alfalfa field.

01:10:05.560 --> 01:10:07.840
Or sorry, an alfalfa or canola field.

01:10:08.300 --> 01:10:10.320
That's a big, lardy, fat ass animal.

01:10:11.205 --> 01:10:14.735
So you can skin it, uh, and, and chill it,
and you're going to get some benefits by

01:10:14.735 --> 01:10:18.895
letting that thing age, the tenderness,
because it's got a big fat, uh, jacket on.

01:10:19.275 --> 01:10:22.085
So it's retaining its moisture,
retaining that juiciness,

01:10:22.115 --> 01:10:23.225
and then getting more tender.

01:10:23.595 --> 01:10:27.205
But usually a bull or a buck,
um, is going to lose juiciness

01:10:27.245 --> 01:10:28.745
in exchange for tenderness.

01:10:29.055 --> 01:10:33.275
And then you're adding that whole
meat contamination risk, uh, from E.

01:10:33.275 --> 01:10:34.065
coli spreading.

01:10:34.065 --> 01:10:35.705
So I would just butcher right away.

01:10:36.840 --> 01:10:37.580
Travis Bader: Butcher right away.

01:10:37.910 --> 01:10:38.110
Yeah.

01:10:38.110 --> 01:10:43.950
I like, you know, I had Axis deer for the
first time, uh, did a hunt in Molokai and

01:10:44.480 --> 01:10:47.170
very hot, very hot weather over there.

01:10:47.170 --> 01:10:52.790
And, uh, it, the meat immediately went
into an ice bath, which was, you know,

01:10:52.790 --> 01:10:54.140
something I've never done before.

01:10:54.140 --> 01:10:55.760
And I've always kind of frowned upon.

01:10:55.830 --> 01:11:00.870
Um, and people talk about how Axis deer
is like one of the best meats out there.

01:11:01.260 --> 01:11:03.850
That wasn't my assessment.

01:11:03.880 --> 01:11:05.880
I found it to be a very mild meat.

01:11:05.890 --> 01:11:08.870
And I was wondering if that ice
bath really kind of made it more

01:11:08.870 --> 01:11:10.660
mild and affected the texture as

01:11:10.660 --> 01:11:10.950
Jeff Senger: well.

01:11:13.035 --> 01:11:14.225
Yeah, I think it definitely would.

01:11:14.255 --> 01:11:21.375
Uh, we've had poultry, uh, yeah,
definitely, uh, meat picks up water when

01:11:21.375 --> 01:11:26.175
it's in, so hot, hot meat going into cold
bath picks up water in the fibers of the

01:11:26.175 --> 01:11:28.465
meat, so it affects your texture as well.

01:11:29.045 --> 01:11:34.160
Um, So that's something like, if you
prefer it, if you prefer that texture, the

01:11:34.160 --> 01:11:36.320
texture and the extra weight, that's good.

01:11:36.330 --> 01:11:40.360
But, but I think that the risks of
contamination is always a concern.

01:11:40.840 --> 01:11:47.305
Um, as if I put on my, my retail meat
vendor hat, I would sell, uh, Uh,

01:11:47.325 --> 01:11:51.945
a cold air chilled chicken, uh, for
more than an ice water bath chicken.

01:11:52.415 --> 01:11:56.205
So an ice water bath chicken
goes into these cold water baths.

01:11:56.235 --> 01:12:00.435
Uh, that's how the mega processors
do it to get those chickens cooled

01:12:00.435 --> 01:12:03.785
down more quickly with less real,
less real estate, less room.

01:12:04.375 --> 01:12:07.025
Um, but if there's some chicken
shit in the water, that chicken

01:12:07.025 --> 01:12:08.365
shit is now on all the chickens.

01:12:08.635 --> 01:12:13.575
So the solution to that is usually to
add, to add a chemical, an antibacterial

01:12:13.595 --> 01:12:14.895
chemical to the chicken bath.

01:12:14.905 --> 01:12:16.695
And then that's all being
slurped up by the meat.

01:12:17.190 --> 01:12:20.950
So the meat itself, the muscles and the
skin and all that is soaking in a shit

01:12:21.000 --> 01:12:25.090
chemical bath and it also gives you.

01:12:25.700 --> 01:12:26.030
Yeah.

01:12:26.070 --> 01:12:26.260
Yeah.

01:12:26.260 --> 01:12:26.450
Yeah.

01:12:26.900 --> 01:12:28.640
It's like the chlorine in a swimming pool.

01:12:28.640 --> 01:12:32.450
Like someone just took a dump
in your pool, but don't worry.

01:12:32.590 --> 01:12:35.820
It's it's uh, don't worry.

01:12:35.830 --> 01:12:36.590
It's fine.

01:12:36.650 --> 01:12:37.840
And I'm like, I don't want to eat.

01:12:38.020 --> 01:12:39.290
I don't want shit in my mouth.

01:12:39.310 --> 01:12:41.130
That's sterile or active.

01:12:41.170 --> 01:12:42.710
I don't, I just assume to have neither.

01:12:43.030 --> 01:12:46.740
So, so when Paul, sorry, but
in poultry, then air chilled

01:12:46.740 --> 01:12:48.180
is like this premium product.

01:12:48.190 --> 01:12:51.440
If the poultry is killed and then
air killed, washed off and then air

01:12:51.440 --> 01:12:53.380
chilled, um, that's more desirable.

01:12:55.835 --> 01:12:59.025
Travis Bader: Um, and you know,
people talking about, uh, different

01:12:59.025 --> 01:13:04.025
ways of cooling off their, uh, their
game, I always, like, I look at

01:13:04.025 --> 01:13:06.755
people, they buy meat grinders and
they'll buy slices and they'll buy

01:13:06.755 --> 01:13:08.285
all these different contraptions.

01:13:08.285 --> 01:13:12.495
And why not just go on Craigslist and
buy a used freezer and get a little

01:13:12.495 --> 01:13:13.905
temperature control for the thing.

01:13:14.065 --> 01:13:19.975
Um, uh, other than storage space, you
can get, uh, or a used fridge, just

01:13:19.975 --> 01:13:23.865
something to hang your meat or hold your
meat for a while in, in a cool area.

01:13:24.265 --> 01:13:28.265
It seems like that would be a pretty
good investment if somebody plans to go

01:13:28.275 --> 01:13:29.515
out and getting more than one animal.

01:13:30.805 --> 01:13:31.445
Jeff Senger: Absolutely.

01:13:31.485 --> 01:13:36.185
I think planning your trip, um, I mean,
this is an answer to a, not exact,

01:13:36.445 --> 01:13:40.885
not a question, but an extension of
the previous one, and that's that, um,

01:13:41.085 --> 01:13:43.685
there's so much money spent on camouflage.

01:13:44.040 --> 01:13:48.460
And, and knickknacks that are brick
and brack, that's all unnecessary.

01:13:49.010 --> 01:13:52.440
Um, if you are serious about what
you want to do with your meat, then

01:13:52.440 --> 01:13:55.420
yeah, ice or, uh, uh, a generator.

01:13:55.500 --> 01:13:58.250
A lot of guys are traveling with
generators, generators anyway.

01:13:58.250 --> 01:14:02.910
So, a window rattling air conditioner
in like a semi insulated plywood

01:14:02.910 --> 01:14:08.230
box would be, would be more
useful than, uh, I don't know.

01:14:08.230 --> 01:14:11.870
What can I think of that I saw, uh,
recent, like then a ghillie suit.

01:14:12.150 --> 01:14:15.910
I think that's some, invest
money in an air conditioner,

01:14:15.910 --> 01:14:17.730
a generator and a plywood box.

01:14:17.770 --> 01:14:20.300
And the ghillie suit probably
is a bit of an overkill.

01:14:21.360 --> 01:14:22.260
Travis Bader: Uh, I'd say so.

01:14:22.260 --> 01:14:22.620
Yeah.

01:14:23.120 --> 01:14:25.990
Maybe just be still, you'll
probably, uh, find more.

01:14:26.355 --> 01:14:27.885
Jeff Senger: But yeah,
it's really interesting.

01:14:27.895 --> 01:14:28.255
I don't know.

01:14:28.315 --> 01:14:31.635
I have a strong, strong feelings about
the commercialization of hunting and

01:14:31.635 --> 01:14:36.975
that they'll like that if it can be
manufactured in China, uh, for 3 cents

01:14:37.015 --> 01:14:42.255
and sold to North Americans for 300,
uh, that works and that gets promoted

01:14:42.255 --> 01:14:46.515
and pushed, but what doesn't get pushed
is exactly what you said is Craigslist

01:14:46.515 --> 01:14:47.925
or Kijiji or, or Facebook marketplace.

01:14:48.195 --> 01:14:52.075
And looking for that used fridge or the
even used walk ins are not expensive.

01:14:52.085 --> 01:14:55.525
If a couple of hunters working
together, we're going to go.

01:14:55.585 --> 01:14:58.405
plan a trip where they go into
camp and they're going to set up

01:14:58.405 --> 01:15:04.745
and be like, be in theater for 10
days, no matter what's harvested.

01:15:04.745 --> 01:15:08.165
No one's driving out that then, yeah,
like a five by eight trailer with, with

01:15:08.165 --> 01:15:11.515
spray foam insulation or some dowel foam
and a, and an air conditioner running

01:15:11.515 --> 01:15:16.655
during the day would be, would be really
a lot smarter than, uh, the lift kit and

01:15:16.655 --> 01:15:20.245
the, um, the ground effects, lighting
and, and the, you know, whatever,

01:15:20.285 --> 01:15:21.555
whatever people are spending money on.

01:15:21.995 --> 01:15:25.535
You don't need a whiz bang rifle
if all your meat just rots.

01:15:26.645 --> 01:15:28.275
Travis Bader: That's a
really, really good point.

01:15:30.765 --> 01:15:30.985
Jeff Senger: Yeah.

01:15:31.015 --> 01:15:37.995
Get a 303 at a, at a gun show and,
and wear like sneakers because

01:15:38.005 --> 01:15:39.555
they're all like sneakers are awesome.

01:15:39.555 --> 01:15:44.715
Disposable set of, uh, inexpensive
sneakers and just throw them out

01:15:44.715 --> 01:15:48.185
every year and then go hunting and,
and maybe think about meat prep,

01:15:48.185 --> 01:15:50.015
meat, meat storage and preservation.

01:15:50.915 --> 01:15:51.565
Travis Bader: I like that.

01:15:52.095 --> 01:15:52.655
Here's one.

01:15:52.705 --> 01:15:57.955
Uh, what do you think of Rene
Redzepi's dry aging beef and beeswax?

01:15:57.955 --> 01:16:02.495
I think he had some like super
old, uh, uh, cow that he ended

01:16:02.495 --> 01:16:05.045
up, um, dry aging and beeswax.

01:16:05.045 --> 01:16:05.875
Did you follow that?

01:16:07.125 --> 01:16:08.165
Jeff Senger: Yeah, no, for sure.

01:16:08.215 --> 01:16:09.895
I saw that and I thought, super cool.

01:16:09.895 --> 01:16:13.125
We have, uh, on the farm, we have bees.

01:16:13.350 --> 01:16:15.150
We have wax and we've done it once.

01:16:15.180 --> 01:16:20.780
Uh, we did a strip loin in, in lard,
uh, in beef tallow, sorry, beef tallow.

01:16:20.800 --> 01:16:24.610
So dip, uh, ice bath, like
dipping in hot tallow and then

01:16:24.610 --> 01:16:25.960
ice bath and dipping hot tallow.

01:16:26.430 --> 01:16:30.930
So the, the goal here from the
meat weirdo perspective is that

01:16:30.930 --> 01:16:35.970
you're trying to minimize, uh, the
amount of trim loss that is called

01:16:35.970 --> 01:16:40.600
pellicle or, uh, more commonly scab.

01:16:40.905 --> 01:16:45.675
So the dried out husk of say a desirable
cut of meat like strip loin or ribeye

01:16:45.705 --> 01:16:49.995
that is a cut that you'd want to
super age If you just like cool or

01:16:50.045 --> 01:16:54.945
you just let it age in air you get
a gross bark or scab on the outside

01:16:54.945 --> 01:16:59.435
of the meat and then you're trimming
that down to just cut out the bright

01:16:59.435 --> 01:17:02.845
red jewel in the center because most
people are really put off by that just

01:17:02.855 --> 01:17:05.240
that ugly looking bark on the outside.

01:17:05.710 --> 01:17:10.510
So Rene Rezepi and others, uh, dipping
in fat means that you're not losing

01:17:10.510 --> 01:17:14.170
all, you're not losing, uh, moisture
as quickly in the outer layer.

01:17:14.170 --> 01:17:15.730
So you have a higher yield.

01:17:16.220 --> 01:17:19.870
on the cut because you're keeping the
moisture in by dipping it in beeswax

01:17:19.870 --> 01:17:27.120
or lard and beeswax and lard or tallow
are semi permeable to moisture and and

01:17:27.130 --> 01:17:31.190
in air so there is some exchange It's
a little bit better than a plastic

01:17:31.200 --> 01:17:35.550
bag, but not a whole lot better than a
plastic bag So that would be something

01:17:35.550 --> 01:17:38.140
more akin to wet aging or bag aging.

01:17:38.310 --> 01:17:39.200
So you have to ask yourself.

01:17:39.210 --> 01:17:43.695
What's more permeable
just a Vaxeal bag Or wax.

01:17:43.755 --> 01:17:45.295
And both of them, they're pretty close.

01:17:45.315 --> 01:17:48.675
Wax has a little more breathability
than, or, or, or lard tallow.

01:17:49.205 --> 01:17:51.185
Um, but it's kind of like
a wet aging technique.

01:17:52.405 --> 01:17:56.125
Something that we've seen in, in the
world of, uh, fermented dry cured sausage

01:17:56.135 --> 01:17:59.375
is using a bladder, or the beef bung.

01:18:00.020 --> 01:18:03.800
So a scraped out, like a very large,
like the intestine or a bladder, a pork

01:18:03.800 --> 01:18:05.380
bladder or a humongous pork bladder.

01:18:05.750 --> 01:18:08.240
And now you can stuff sausage
in that to make traditional,

01:18:08.250 --> 01:18:10.890
all kinds of traditional, uh,
dry cured fermented stuff.

01:18:11.340 --> 01:18:13.580
Um, and that is a permeable membrane.

01:18:13.580 --> 01:18:17.210
And there's a place, um, I can't, I can't
remember the name of the manufactured

01:18:17.210 --> 01:18:18.980
product, but they're dry aging bags.

01:18:19.320 --> 01:18:22.220
That are sort of these semi
permeable bags made out of, uh,

01:18:22.620 --> 01:18:23.320
collagen or something like that.

01:18:23.320 --> 01:18:24.000
So they breathe.

01:18:24.500 --> 01:18:27.600
That's a step closer, like
a step away from plastic and

01:18:27.600 --> 01:18:29.300
closer to just dry aging in air.

01:18:30.360 --> 01:18:35.420
But it's worth exploring and like a mad,
I mean, uh, I wouldn't go through an

01:18:35.420 --> 01:18:40.710
inordinate amount of expense to experiment
in this way, but if you liked the effects

01:18:40.710 --> 01:18:46.440
yourself of aging in beeswax, Rene can do
all kinds of crazy things because he's...

01:18:46.750 --> 01:18:49.420
He's done really well for
himself in restauranting.

01:18:49.670 --> 01:18:55.210
So I think in some ways, uh, it
may be a bit for show, like what

01:18:55.210 --> 01:18:56.750
can we dip this in with that?

01:18:56.760 --> 01:19:00.580
Like how, like it's a little bit
excessive, but, uh, it's cool.

01:19:00.600 --> 01:19:01.330
It looked cool.

01:19:01.790 --> 01:19:05.960
And, uh, if you're playful with your
food, which you should be, and you

01:19:05.960 --> 01:19:08.520
want to experiment there, I think
that there might be some flavor notes

01:19:08.520 --> 01:19:14.570
and wax that affects the meat in a
different way than plastic or, or lard.

01:19:14.570 --> 01:19:16.790
So I, beeswax has a really.

01:19:17.175 --> 01:19:21.155
Uh, pleasing smell and feel
to it in, in my palate.

01:19:21.785 --> 01:19:24.215
Um, so I think that would be
imparted to the meat somewhat.

01:19:26.205 --> 01:19:31.325
Travis Bader: Here's another one, um,
you may or may not know this one, but

01:19:31.335 --> 01:19:36.425
it says, uh, considerations with deer
and CWD, chronic wasting disease.

01:19:36.775 --> 01:19:40.835
Would you avoid cutting through bones
and butchering to be extra safe?

01:19:41.555 --> 01:19:42.075
Jeff Senger: Yes.

01:19:42.655 --> 01:19:44.355
Um, that's an easy answer.

01:19:44.555 --> 01:19:47.275
And, uh, Yes.

01:19:47.895 --> 01:19:53.435
Um, so man, strong feelings on
chronic wasting and strong feelings

01:19:53.435 --> 01:19:59.735
about, uh, uh, mad cow, uh,
bovine spongioform encephalopathy.

01:19:59.885 --> 01:20:05.295
So we're always not monitoring, but
we're always mitigating the risk on

01:20:05.295 --> 01:20:10.615
the kill floor with beef for BSE,
which is the bovine version of CWD.

01:20:11.285 --> 01:20:12.705
Um, and so.

01:20:13.440 --> 01:20:16.320
We've read a lot and written
a lot of procedures that you

01:20:16.320 --> 01:20:18.730
use a spinal severing knife.

01:20:18.740 --> 01:20:21.270
That's a special knife
to decapitate the animal.

01:20:21.280 --> 01:20:24.740
Whenever you're cutting through
the spinal cord, the spinal cord

01:20:24.740 --> 01:20:26.670
is deemed specified risk material.

01:20:26.930 --> 01:20:29.610
And so you don't want that knife
touching the rest of the, uh,

01:20:29.640 --> 01:20:31.230
the edible part of the animal.

01:20:31.230 --> 01:20:34.310
So we have a special knife
to sever the spinal cord.

01:20:34.895 --> 01:20:39.225
And particularly careful around
animals over 30 months of age because

01:20:39.335 --> 01:20:42.465
there's a higher, statistically
higher probability of animals over

01:20:42.465 --> 01:20:47.265
30 months of age having, um, prions
than animals under 30 months of age.

01:20:47.265 --> 01:20:53.405
So, Canada Food Inspection Agency kind
of built all of these sort of, they had

01:20:53.405 --> 01:20:58.795
to just draw a line in the sand where
statistical probabilities are used.

01:20:59.665 --> 01:21:02.465
It was a little bit like any
public health emergency where.

01:21:03.590 --> 01:21:06.050
It's not perfect, but they
did the best they could to try

01:21:06.060 --> 01:21:07.380
and minimize the spread of.

01:21:07.890 --> 01:21:12.660
Um, so, so for BSE, we're not recommended,
but it's required that you not eat,

01:21:13.070 --> 01:21:18.270
uh, meat within one inch of the spinal
cord, uh, where we remove and treat as

01:21:18.270 --> 01:21:22.250
specified risk material the first one
and a half meters of small intestine.

01:21:22.250 --> 01:21:26.340
And spine are not used for food.

01:21:27.435 --> 01:21:30.525
So if you're, other bones are
just, other bones and cutting

01:21:30.525 --> 01:21:32.345
other bones are, are just fine.

01:21:32.705 --> 01:21:37.545
So I think that sort of the, the proxy
for wild game and CWD would be to

01:21:38.135 --> 01:21:40.625
avoid spine, avoid severing the spine.

01:21:40.705 --> 01:21:42.425
And that's, it's not that hard to do.

01:21:42.425 --> 01:21:47.115
So debone an older animal, uh,
debone it without cutting, uh, down

01:21:47.115 --> 01:21:49.455
the spine with your reciprocating
saw or, or your handsaw.

01:21:50.050 --> 01:21:50.760
What do you have in camp?

01:21:50.770 --> 01:21:55.640
Just avoid the spine, head,
brain, eyes, tonsils, and, uh, the

01:21:55.640 --> 01:21:57.700
first, and the small intestine.

01:21:58.050 --> 01:21:59.180
Get that away from the meat.

01:21:59.510 --> 01:22:03.280
And then kind of avoid, avoid eating
meat within one inch of the spinal cord.

01:22:03.290 --> 01:22:06.580
And then you're doing the same thing that
we're doing in the food industry for beef.

01:22:08.065 --> 01:22:09.625
Travis Bader: What
about, what about marrow?

01:22:10.165 --> 01:22:10.525
Would that be a

01:22:10.525 --> 01:22:11.195
Jeff Senger: consideration?

01:22:12.865 --> 01:22:15.465
No, that's not a specified,
like in the BSE world, that's

01:22:15.465 --> 01:22:16.985
not a specified risk material.

01:22:17.345 --> 01:22:19.015
So marrow bones is still allowed.

01:22:19.045 --> 01:22:24.845
That's, that's not statistically
a significant probability of prion

01:22:24.855 --> 01:22:29.135
source for, uh, for a potentially
infected animal in the world of beef.

01:22:29.295 --> 01:22:32.735
What I think is brilliant
though, is that unlike beef.

01:22:33.140 --> 01:22:37.070
In the, in the, in the, in the deer world,
you can submit deer heads for testing no

01:22:37.070 --> 01:22:38.800
matter where it's harvested in Alberta.

01:22:39.320 --> 01:22:41.000
And I think that BC has something similar.

01:22:41.660 --> 01:22:49.230
So, so you can get like, it's kind of
funny that my family can get a steak at,

01:22:49.290 --> 01:22:51.890
at, uh, at, at Walmart and eat that steak.

01:22:51.900 --> 01:22:56.030
And we don't know the animals
never tested for BSE or not.

01:22:56.350 --> 01:22:57.530
We're just hoping that.

01:22:57.950 --> 01:23:02.010
The, the federal processors kind
of did things that were, that

01:23:02.010 --> 01:23:06.020
the provincial process also do to
mitigate risk and sort of to, to

01:23:06.020 --> 01:23:09.200
avoid the statistical probability
in older animals, dah, dah, dah.

01:23:09.200 --> 01:23:12.810
So they did something, but they
certainly didn't test it for BSE.

01:23:13.110 --> 01:23:16.230
There is a test for BSE that's
just like the test they run on the

01:23:16.230 --> 01:23:20.510
heads of deer for chronic wasting,
except that hunters get to have.

01:23:20.960 --> 01:23:25.380
Uh, a negative test result, whereas
people shopping at Walmart or

01:23:25.600 --> 01:23:28.910
shopping anywhere, we don't get a
negative test result on, on beef.

01:23:29.580 --> 01:23:30.420
Interesting.

01:23:30.500 --> 01:23:36.010
Other countries and jurisdictions do test,
they test for BSC on 100 percent of all

01:23:36.020 --> 01:23:38.220
beef slaughtered, like the United Kingdom.

01:23:38.650 --> 01:23:39.610
But we don't do that here.

01:23:40.320 --> 01:23:43.670
However, hunters can submit
that head to test for CWD to

01:23:43.670 --> 01:23:44.930
know that you get the all clear.

01:23:45.230 --> 01:23:48.530
And chronic wasting is, I don't think
there's any proven cases of chronic

01:23:48.530 --> 01:23:51.280
wasting jumping to humans like yet.

01:23:52.300 --> 01:23:56.310
Um, so Kevin and I were hunting in
Southern Alberta and like 25 percent of

01:23:56.310 --> 01:24:01.060
deer, or I think the stat is even higher,
um, are test positive for chronic wasting.

01:24:01.920 --> 01:24:05.860
Uh, and the, the official stance of the
Alberta government says we don't recommend

01:24:05.860 --> 01:24:07.620
you eating animals that test positive.

01:24:08.865 --> 01:24:11.695
Uh, and the results are usually a
month or two from when you, from

01:24:11.695 --> 01:24:12.915
when you submit the, the test.

01:24:12.915 --> 01:24:16.265
So, so we were kind of, Kevin was in
a shit position cause he had one that

01:24:16.265 --> 01:24:20.665
tested hot and he had already gone through
the expense and time of, of buying the

01:24:20.665 --> 01:24:23.825
tags, harvesting the animal, killing
and gutting and skinning, and then

01:24:23.825 --> 01:24:25.165
butchering and putting it in his freezer.

01:24:25.165 --> 01:24:28.815
But he didn't eat a speck of it
until he got the test results and

01:24:28.815 --> 01:24:30.305
the test results were positive.

01:24:30.705 --> 01:24:32.775
So he threw it all out at a landfill.

01:24:33.175 --> 01:24:36.545
They don't recommend you
feed CWD hot animals to pets.

01:24:37.425 --> 01:24:41.515
Man, I would choose maybe not to hunt in
areas where the prevalence is as high as

01:24:41.515 --> 01:24:46.005
20 or 30 percent Because I don't want to
go because I don't have enough money to

01:24:46.005 --> 01:24:50.365
go through all of that and then just throw
out the animal I'm I'm still poor member

01:24:50.365 --> 01:24:56.035
of the working poor enough that if I kill
an animal I want like we're in like a

01:24:56.035 --> 01:25:00.990
95 percent CWD free zone And I'm really
glad that the government provides those

01:25:00.990 --> 01:25:04.650
statistics, so that I can be reasonably
assured that the animal doesn't have CWD.

01:25:05.080 --> 01:25:09.650
Again, noting to listeners that CWD
isn't proven to do anything to humans.

01:25:10.445 --> 01:25:15.425
It's just advised that possibly because
BSE did jump or has been known to

01:25:15.425 --> 01:25:19.245
be able to jump and cause Kurtzfeld
Jakob disease in humans, that probably

01:25:19.245 --> 01:25:23.585
you want, you want to simmer down on
eating animals from wild animals that,

01:25:23.595 --> 01:25:25.055
that suffer from chronic wasting.

01:25:25.995 --> 01:25:30.145
So it's, it's, it's a whole topic and
for, for a podcast, uh, all on its own

01:25:30.175 --> 01:25:35.605
to bring specialists in and talk about
where are we at with, yeah, CWD in Canada

01:25:35.605 --> 01:25:39.205
and, and in jurisdictions like in the
States where it's much more prevalent.

01:25:40.060 --> 01:25:40.780
What are they doing?

01:25:43.150 --> 01:25:43.950
Travis Bader: So here's another one.

01:25:44.650 --> 01:25:48.440
Person says, I run, I
render bear and deer tallow.

01:25:48.990 --> 01:25:51.770
What do you suggest is the
shelf life in a fridge?

01:25:52.240 --> 01:25:54.520
He says, smells all
right after a few years.

01:25:55.450 --> 01:25:57.320
So I guess if it passes a smell test,

01:25:57.330 --> 01:25:57.820
Jeff Senger: we're good.

01:26:00.050 --> 01:26:00.630
Yeah, that's funny.

01:26:00.720 --> 01:26:04.610
There's just like this freaky book that
have, that my wife bought when we were new

01:26:04.610 --> 01:26:06.280
to farming called nourishing traditions.

01:26:06.910 --> 01:26:10.250
And, uh, it was about fermented and
fermenting foods and, uh, eating

01:26:10.250 --> 01:26:11.540
raw dairy and stuff like that.

01:26:11.980 --> 01:26:15.610
Uh, and it really did say
that, that human beings.

01:26:15.970 --> 01:26:18.800
I need to be able to trust
their senses of taste and smell.

01:26:19.500 --> 01:26:21.450
And if it's off to
smell, then don't use it.

01:26:21.955 --> 01:26:22.175
Yeah.

01:26:22.865 --> 01:26:24.155
It was as simple as that.

01:26:24.255 --> 01:26:28.595
And, uh, I think that we, we really
underplay our senses and that

01:26:28.595 --> 01:26:31.495
you could probably, if it doesn't
smell good, then don't use it.

01:26:31.895 --> 01:26:36.095
We've noticed that rendered lard in
the freezer probably has, depending

01:26:36.095 --> 01:26:38.385
on what else is in your freezer,
probably has a six month shelf

01:26:38.385 --> 01:26:39.925
life before the fat tastes rancid.

01:26:40.445 --> 01:26:44.735
Because of the zero water content
that fat and rendered fat doesn't

01:26:44.945 --> 01:26:46.515
permanently, it doesn't freeze.

01:26:46.605 --> 01:26:48.865
It just hardens or like stiffens.

01:26:49.340 --> 01:26:52.760
But so there's always activity going
on in fat and it can go rancid.

01:26:52.790 --> 01:26:57.240
And if you use even a little bit of rancid
pork lard in a dish, the dish is ruined.

01:26:57.830 --> 01:27:00.370
So I wouldn't be afraid to
smell it and or taste it.

01:27:00.785 --> 01:27:04.755
Uh, to, to see now that being said,
uh, there's always a use for lard

01:27:04.775 --> 01:27:09.535
and particularly bear fat or deer
fat to waterproof your boots, uh,

01:27:09.575 --> 01:27:11.265
to waterproof and treat leathers.

01:27:11.555 --> 01:27:16.435
Um, so even if it's no longer culinarily
useful, uh, it can be used to, to

01:27:16.435 --> 01:27:19.735
treat leather, to treat fabrics,
to be water resistant, waterproof.

01:27:20.705 --> 01:27:21.375
Travis Bader: I like that.

01:27:21.735 --> 01:27:22.635
Here's, here's a neat one.

01:27:22.645 --> 01:27:26.345
So when people look at the liver on
an animal to see if it's healthy, what

01:27:26.345 --> 01:27:28.985
are they looking for and are there
any other ways to check the health

01:27:28.985 --> 01:27:30.615
of an animal through its organs?

01:27:32.575 --> 01:27:33.715
Jeff Senger: That's a terrific one.

01:27:33.775 --> 01:27:41.035
And we've seen in in in the because
it's the case that we've been running

01:27:41.035 --> 01:27:45.035
the slaughterhouse for 13 years We've
seen a lot of organs and because

01:27:45.035 --> 01:27:48.435
there's inspector They're checking doing
postmortems on the organs to see if

01:27:48.435 --> 01:27:53.355
the animals fit for human consumption
They almost always are because even

01:27:53.425 --> 01:27:59.415
afflictions of the organs, uh, don't
require that we toss away the carcass,

01:27:59.845 --> 01:28:04.145
uh, but it does require that we don't
consume or the, the, the organs themselves

01:28:04.145 --> 01:28:05.475
are not fit for human consumption.

01:28:06.065 --> 01:28:09.135
And I think like a great rule of
thumb, kind of the follow up to the,

01:28:09.165 --> 01:28:12.595
the kind of the nourishing traditions,
like trust your senses of smell.

01:28:13.175 --> 01:28:14.455
Uh, when a liver is...

01:28:14.570 --> 01:28:18.670
That liver is a great one because it's
like a huge canvas of the animal's life.

01:28:18.690 --> 01:28:23.340
Like it's a canvas and an atlas, a map
of what, what the animal's done, what

01:28:23.340 --> 01:28:24.700
it's been up to the last few years.

01:28:25.640 --> 01:28:30.910
Uh, has it had a healthy lifestyle or
has it been, uh, getting blackout drunk

01:28:30.910 --> 01:28:37.110
on weekends or more likely, uh, dining,
dining on things that aren't good for

01:28:37.110 --> 01:28:42.385
it or dining in slews where there are
parasites and so, so anyway, Long answer,

01:28:42.385 --> 01:28:46.025
but if it looks disgusting, throw it away.

01:28:46.035 --> 01:28:48.295
You will know a bad liver when you see it.

01:28:48.455 --> 01:28:55.235
Um, man, there are liver flukes that
are kind of like leeches, small leeches

01:28:55.245 --> 01:28:59.685
that live in livers, uh, that usually
hang out in sloughs and wetlands.

01:28:59.745 --> 01:29:03.625
And they occur in all ungulates or
multi chamber stomach, stomach animals.

01:29:04.035 --> 01:29:07.065
Uh, and when the liver has flukes
and you see things moving in the

01:29:07.065 --> 01:29:08.845
liver, it's bad news about the liver.

01:29:10.855 --> 01:29:15.085
Also, those flukes or milder infections
of parasites can leave scarring on

01:29:15.085 --> 01:29:19.215
the liver, so if it's not a nice,
smooth, beautiful, mahogany colored

01:29:19.215 --> 01:29:24.375
liver, with no white bumps or white
spots, then it's a healthy liver.

01:29:24.715 --> 01:29:29.555
If it has white spots, white bumps,
uh, pustules, uh, sacs filled with

01:29:29.555 --> 01:29:34.335
pus or gross little squirmy animals,
then that, like, that's a condemnation

01:29:34.355 --> 01:29:35.855
of the liver and the organs.

01:29:36.235 --> 01:29:38.945
And I kind of be careful
about the rest of the animal.

01:29:39.205 --> 01:29:44.345
However, Um, in, in bovines, uh,
those parasite, the parasites

01:29:44.345 --> 01:29:48.535
that love eating, uh, organs don't
love, uh, infesting the meat.

01:29:49.015 --> 01:29:53.175
So the meat is usually still just fine if
the livers are condemned and thrown into

01:29:53.175 --> 01:29:54.995
the garbage, not fit even for dog food.

01:29:54.995 --> 01:29:56.535
So keep an eye on the liver.

01:29:57.220 --> 01:30:01.260
Um, you would look for swelling in
glands like the tonsils, uh, up, up in

01:30:01.260 --> 01:30:02.630
the throat at the base of the tongue.

01:30:02.650 --> 01:30:07.850
If there's anything swollen or any, uh,
infections, uh, you might want to talk

01:30:07.850 --> 01:30:11.520
to a veterinarian in your area to just
make sure that the meat would be healthy.

01:30:11.920 --> 01:30:16.600
Taking biopsies and little weird
little, uh, Ziploc bags is not the

01:30:16.600 --> 01:30:20.360
worst idea if you're, if you're
unsure, it's better safe than sorry.

01:30:20.390 --> 01:30:23.970
And, uh, I'm not, I wish I was
more familiar in British Columbia,

01:30:23.970 --> 01:30:27.670
but there is a lab in Edmonton
that would take weird biopsies.

01:30:28.160 --> 01:30:31.890
Uh, it's, it's an extension of, uh,
like fish and what, what used to

01:30:31.900 --> 01:30:33.200
be called fish and wildlife anyway.

01:30:33.200 --> 01:30:35.450
But, uh, the fish and wildlife
department would take, it's

01:30:35.450 --> 01:30:36.560
where you submit your heads.

01:30:37.235 --> 01:30:37.595
Right.

01:30:37.635 --> 01:30:38.935
Uh, for chronic wasting testing.

01:30:38.935 --> 01:30:41.865
If you, if you drive right to
a center, but you could, you

01:30:41.865 --> 01:30:43.105
could, you could bring biopsies.

01:30:43.105 --> 01:30:46.115
And I think a lot of the people that
work in that field are quite interested

01:30:46.125 --> 01:30:48.925
to find rare and unusual conditions.

01:30:49.405 --> 01:30:53.785
So if you're unsure, uh, put it, yeah,
freeze the meat, like, like harvest

01:30:53.785 --> 01:30:57.295
the meat, save it, maybe save, save a
liver that looks disgusting, but if it

01:30:57.295 --> 01:30:58.975
looks disgusting, it's cause it's bad.

01:30:59.915 --> 01:31:00.275
Hmm.

01:31:00.565 --> 01:31:01.365
Travis Bader: Yeah, it makes sense.

01:31:02.145 --> 01:31:06.445
Um, better to age meat on or off the bone?

01:31:07.125 --> 01:31:08.365
Jeff Senger: Um, great question.

01:31:09.180 --> 01:31:16.080
If the animal, so if the animal is
chilled right through and you're

01:31:16.080 --> 01:31:20.270
managing temperature properly by
getting it gutted and skinned quickly

01:31:20.270 --> 01:31:25.080
after the harvest, then leaving it on
the bone is better because you have

01:31:25.080 --> 01:31:28.325
less overall surface area to lose.

01:31:28.465 --> 01:31:32.905
Yield due to scab or helicose or bark.

01:31:33.535 --> 01:31:39.095
So I'm thinking of a big, the hip, the,
the, the, the, the ass end of a deer,

01:31:39.615 --> 01:31:41.785
the rear quarter, the rear hip of it.

01:31:42.395 --> 01:31:45.885
Um, the more, the more big pieces you
can keep it in, the bigger the piece,

01:31:45.885 --> 01:31:48.795
you can keep it in the less surface
area it is for water to evaporate.

01:31:49.425 --> 01:31:51.205
Um, and leaving, leaving the bone in.

01:31:51.215 --> 01:31:52.255
And, and if you were.

01:31:52.410 --> 01:31:56.010
if you did have a saw and you split the
animal straight down, uh, the center

01:31:56.010 --> 01:32:00.810
into sides, um, those feather bones of
the spine, keep your rib eye and your

01:32:00.820 --> 01:32:05.670
strip loin protected because they're
a bit of armor that protects water

01:32:05.670 --> 01:32:07.370
from evaporating from the bone side.

01:32:07.370 --> 01:32:10.130
So keeping the bone, keeping
it on the bone is the best way

01:32:10.130 --> 01:32:11.210
in the biggest piece possible.

01:32:11.210 --> 01:32:12.730
That's the best way to dry age.

01:32:13.340 --> 01:32:13.560
Okay.

01:32:13.570 --> 01:32:18.335
Again, um, Less surface area means
less water loss, and the whole point

01:32:18.335 --> 01:32:22.355
of dry aging is keeping water in the
muscle while enzymatic activity breaks

01:32:22.355 --> 01:32:24.795
down the muscle in the connective
tissue to make it more tender.

01:32:25.465 --> 01:32:28.555
So the more water you lose,
the more redundant aging is.

01:32:28.695 --> 01:32:31.795
If you're losing a lot of water,
if the animal's not coated in fat,

01:32:32.255 --> 01:32:35.075
or if it's a bunch of small pieces,
you're just gonna, you're gonna lose

01:32:35.085 --> 01:32:38.755
water, so it's gonna make it dry, but
the enzymatic activity will make it

01:32:38.755 --> 01:32:40.355
tender, but it'll be dry and tender.

01:32:41.165 --> 01:32:44.885
And so you're undoing the
tenderness is being undone

01:32:44.885 --> 01:32:46.065
cause you're losing juiciness.

01:32:46.065 --> 01:32:48.005
So just butcher it as
soon as it's cold through.

01:32:48.715 --> 01:32:49.075
Right.

01:32:49.075 --> 01:32:49.495
Okay.

01:32:51.385 --> 01:32:55.525
Travis Bader: So here's what about
meat curing, sodium nitrate versus

01:32:55.525 --> 01:33:01.895
sodium nitrite brands advertise nitrate
or nitrate nitrate or nitrite free

01:33:01.945 --> 01:33:03.995
products, but use celery extract.

01:33:04.585 --> 01:33:05.715
And what's the difference?

01:33:07.740 --> 01:33:08.080
Jeff Senger: Funny.

01:33:08.610 --> 01:33:11.730
Uh, we went on a wild goose chase
to try and get celery extract,

01:33:11.730 --> 01:33:15.690
which, which turned out to be
another name for sodium nitrite.

01:33:16.200 --> 01:33:21.220
Sodium nitrite, uh, is the curing
ingredient in pink salt or like

01:33:21.220 --> 01:33:23.710
there's, it goes by a lot of
different, they're cure salt, pink

01:33:23.710 --> 01:33:25.950
salt, number two, Prague powder.

01:33:26.570 --> 01:33:29.560
Uh, they all contain a
percentage of sodium nitrite.

01:33:29.660 --> 01:33:33.970
And then as it oxidizes,
it becomes sodium nitrate.

01:33:34.240 --> 01:33:38.910
And that, that sodium nitrate is sort
of the, uh, the reduced version of

01:33:38.910 --> 01:33:43.390
sodium, sodium nitrite after it's done
its work, glomming onto oxygen to,

01:33:45.190 --> 01:33:47.330
to do its preservative work in meat.

01:33:48.230 --> 01:33:53.730
Uh, so it's all the same that, that,
that as a cure, you're not really saving

01:33:53.730 --> 01:33:56.415
yourself if you invest in celery extract.

01:33:56.415 --> 01:33:58.990
It's, it's the, it's
chemically the same thing.

01:33:59.730 --> 01:34:00.370
Interesting.

01:34:00.380 --> 01:34:01.790
Um, unless you were making your own.

01:34:01.890 --> 01:34:02.230
Yeah.

01:34:02.260 --> 01:34:02.480
Yeah.

01:34:02.480 --> 01:34:03.450
It was really disappointing.

01:34:03.460 --> 01:34:03.730
Like.

01:34:04.085 --> 01:34:08.315
We're going to buy a bag of this stuff,
the celery extract from Norway for 800.

01:34:08.825 --> 01:34:12.785
And, um, the, it was chemically
no different from chemically

01:34:12.785 --> 01:34:18.945
produced or like a artificially
produced sodium nitrite that's then

01:34:18.955 --> 01:34:20.645
watered down and bonded with salt.

01:34:20.645 --> 01:34:24.115
So it's a low, it's not a hundred percent
sodium nitrite that would kill everybody.

01:34:24.545 --> 01:34:28.605
It's 2 percent or 5 percent and then
you have to adjust your recipes.

01:34:28.695 --> 01:34:29.885
Um, uh, it.

01:34:30.240 --> 01:34:34.560
In small quantities, if you're
not eating a thousand or dozens

01:34:34.560 --> 01:34:38.980
of pounds of cured meats, I don't
think that the health consequences

01:34:39.030 --> 01:34:43.860
outweigh the novelty of having food
preservation, and it has great color.

01:34:44.130 --> 01:34:47.980
It changes the flavor in your bacons and
hams, and it changes the color, changes

01:34:47.980 --> 01:34:52.140
the flavor, and it extends the the shelf
stability of that, of those products.

01:34:52.140 --> 01:34:57.235
So I'm an advocate of of cure
salt to make cured meat products.

01:34:57.395 --> 01:35:00.655
Um, that being said, I wouldn't eat
a hundred pounds of them a month

01:35:00.685 --> 01:35:03.325
because you just don't need that
much sodium nitrate in your diet.

01:35:03.355 --> 01:35:06.435
And the oxidized version,
sodium nitrate in your diet.

01:35:06.955 --> 01:35:09.495
Um, so, so just be reason, be reasonable.

01:35:09.495 --> 01:35:12.745
It's been something that's been around
for curing for hundreds of years.

01:35:12.785 --> 01:35:16.530
And, uh, Uh, but, but eat responsibly.

01:35:17.030 --> 01:35:20.220
Uh, there are, are alternatives
and thinking that you need, uh,

01:35:20.260 --> 01:35:24.110
cure salt in order to produce a
delicious salted meat is not true.

01:35:24.580 --> 01:35:28.650
It makes a very specific type of product,
but if you're averse, or allergic,

01:35:28.690 --> 01:35:32.810
or other health reasons that makes
you want to avoid cure salt, um, then

01:35:32.810 --> 01:35:34.820
just explore using salt and smoke.

01:35:35.290 --> 01:35:36.690
That's an even more...

01:35:36.855 --> 01:35:41.485
ancient traditional method, but
just salt, uh, iodine, iodine free.

01:35:41.485 --> 01:35:46.625
So sea, sea salt and thyme in the
Italian tradition of whole muscle

01:35:46.625 --> 01:35:48.565
curing, uh, works quite lovely.

01:35:49.715 --> 01:35:53.715
Um, you don't get sort of the same
color and the same, uh, tinny flavor

01:35:53.725 --> 01:35:59.715
as in like an American cure salt,
cured ham or bacon, but we've done.

01:36:00.190 --> 01:36:04.510
And we don't get the same color, but
we've done a sodium nitrate free bacon.

01:36:05.090 --> 01:36:08.790
Um, and it's just salt and sugar
on side pork and then sliced.

01:36:08.800 --> 01:36:11.340
It's kind of, it doesn't have
the nice color, but it's, it's

01:36:11.340 --> 01:36:12.770
also very, very close to bacon.

01:36:13.920 --> 01:36:15.030
Travis Bader: That sounds delicious.

01:36:16.580 --> 01:36:21.390
Um, this person, Hunter says, I've got a
good grinder and I wrap my meat in paper.

01:36:21.680 --> 01:36:24.480
What are some next investment ideas?

01:36:24.710 --> 01:36:27.300
So smoker, vacuum packer, meat band saw.

01:36:27.760 --> 01:36:31.230
And then if vacuum packer, he
hears that they tend to break

01:36:31.230 --> 01:36:34.300
every few seasons and maybe there's
some good suggestions out there.

01:36:35.460 --> 01:36:36.640
Jeff Senger: That's a
really good question.

01:36:37.850 --> 01:36:42.590
He's right about vacuum packers
being disproportionately expensive.

01:36:42.995 --> 01:36:45.125
And that they don't, they don't last.

01:36:45.125 --> 01:36:46.485
There's a lot of things that can go wrong.

01:36:46.485 --> 01:36:50.415
So they can lose seals and the heating
elements can make crappy seals.

01:36:50.565 --> 01:36:56.925
So if you're not harvesting a huge number
of animals per year, um, and you're

01:36:56.935 --> 01:36:59.195
intermittent, you know, it's like, say
you're an intermittent harvester or you're

01:36:59.205 --> 01:37:01.665
harvesting a couple of deer per year.

01:37:02.005 --> 01:37:06.225
I think that you're on the right track
with paper wrapping, um, using the

01:37:06.225 --> 01:37:08.385
animal up in a reasonable amount of time.

01:37:08.425 --> 01:37:08.525
Like.

01:37:08.995 --> 01:37:11.775
If, if you have six years or
six year old game meat in your

01:37:11.775 --> 01:37:12.885
freezer, you're doing it wrong.

01:37:12.985 --> 01:37:17.995
You're probably hunting too much or you're
not giving it away to family enough.

01:37:18.075 --> 01:37:22.875
So the kind of mummifying and like
meats that's harvested for, for men,

01:37:22.905 --> 01:37:26.765
for more than one season or maybe two,
you're either harvesting too much,

01:37:26.765 --> 01:37:30.290
you're not giving away enough or you're
just not cooking with it often enough.

01:37:31.340 --> 01:37:36.820
Uh, so I, I think that for this, like a
non commercial, uh, like kind of hobby

01:37:36.820 --> 01:37:43.490
hunter, probably you'd have a lot more fun
with a smoke, like with a smoker because

01:37:43.500 --> 01:37:50.160
you, it gives you access to a whole, uh,
breadth of products that you can, you

01:37:50.160 --> 01:37:57.420
can at home manufacture to have, to have
things that the family likes eating more.

01:37:58.450 --> 01:38:02.770
So then, like, so that you're solving the
problem by making more delicious things in

01:38:02.770 --> 01:38:08.630
a wider scope of flavors than just storing
meat that nobody likes eating longer.

01:38:08.680 --> 01:38:09.150
Yeah.

01:38:09.310 --> 01:38:12.180
So the pepperoni at my house, when
I was a kid, like, we'd eat a whole

01:38:12.180 --> 01:38:13.920
moose worth of pepperoni every year.

01:38:14.245 --> 01:38:16.515
Like playing video games,
eating pepperoni or jerky.

01:38:17.045 --> 01:38:21.185
So I think that probably going down
that path isn't a bad idea because smoke

01:38:21.185 --> 01:38:23.375
and salt and sugar make meat delicious.

01:38:23.395 --> 01:38:27.355
You can make an alley cat into some
delicious jerky, I think with, with a

01:38:27.355 --> 01:38:29.425
pre packaged jerky mix and a smoker.

01:38:29.945 --> 01:38:30.175
Yeah.

01:38:30.215 --> 01:38:30.705
I would eat alley cats.

01:38:30.705 --> 01:38:31.585
I'm going to quote you on that one.

01:38:31.585 --> 01:38:32.005
I think.

01:38:33.425 --> 01:38:33.735
Okay.

01:38:35.095 --> 01:38:37.295
Travis Bader: Last, last one
I got here is Moose Knows.

01:38:37.325 --> 01:38:39.875
Is it kind of like the
ultimate foundation for head

01:38:39.885 --> 01:38:40.385
Jeff Senger: cheese?

01:38:42.790 --> 01:38:43.250
Yeah.

01:38:43.930 --> 01:38:48.800
Uh, yeah, I think easily the proxy and
probably like the culinary French, uh,

01:38:49.050 --> 01:38:53.920
Western European world would be, uh,
head cheese is a proxy to moose nose.

01:38:54.020 --> 01:39:00.710
It's, it's cartilaginous and, uh, man,
we did some gross things with pig faces,

01:39:01.220 --> 01:39:04.190
uh, where they're scalded and scraped,
of course, during the processing.

01:39:04.190 --> 01:39:07.530
And then we debone the entire
pig face and then we rolled it

01:39:07.530 --> 01:39:09.400
up ears, ears, cartilage and all.

01:39:09.760 --> 01:39:14.000
And then tied them in a tight little
bundle, uh, wrapped around bay leaf and

01:39:14.000 --> 01:39:19.790
various herbs, and then essentially,
uh, uh, braised that, that rolled

01:39:19.790 --> 01:39:24.580
up and tightly tied face in a roll
for hours and hours and hours.

01:39:25.440 --> 01:39:27.930
And then, I don't know
what, what the process is.

01:39:27.960 --> 01:39:33.620
I think it went into, um, The, it was just
poured into, into pans to cool, like into

01:39:33.620 --> 01:39:40.340
a bread loaf pan to make just the world's,
the world's like least fancy head cheese.

01:39:40.340 --> 01:39:41.130
And then we sliced it.

01:39:41.510 --> 01:39:44.850
And when you're eating this, so it was
like brown Jell O like really, really

01:39:44.850 --> 01:39:50.690
dense brown Jell O with this curl of pig
skin, snout, ears, and all kinds of, and

01:39:50.690 --> 01:39:52.110
the little bits of meat and fat in it.

01:39:52.430 --> 01:39:55.490
It was absolutely delicious,
which is gross, but the texture

01:39:55.710 --> 01:39:56.830
was a bit getting around because.

01:39:57.265 --> 01:40:01.475
Yeah, yeah, you could slice it and put
it on, on, uh, in a sandwich and you

01:40:01.485 --> 01:40:04.465
almost wouldn't know that it wasn't just
a luncheon meat, it just tasted like a

01:40:04.465 --> 01:40:08.205
delicious pork luncheon meat, except for
when you got a piece of the cartilage,

01:40:08.535 --> 01:40:13.685
the cartilage in the ear, again, edible
and chewable and was fine, like it wasn't

01:40:13.685 --> 01:40:17.265
bony or gristly because it had been
braised for so long, the cartilage just

01:40:17.265 --> 01:40:21.805
turned into something, a little firmer
bit of, of, of, of gristle in there.

01:40:21.805 --> 01:40:22.025
So.

01:40:22.430 --> 01:40:25.900
I, I would highly anticipate that
the moose cartilage would eventually,

01:40:25.900 --> 01:40:29.820
with enough braising, it would sort of
melt down into a sticky, tacky, quite

01:40:29.820 --> 01:40:34.230
enjoyable bit, kind of like a tendon in
your Vietnamese soup at your Vietnamese

01:40:34.230 --> 01:40:41.050
takeout place, uh, or a little bit like
a chewy noodle, like, uh, uh, uh, tripe,

01:40:41.960 --> 01:40:45.150
like beef tripe in either an Italian
cultural tradition, a French cultural

01:40:45.150 --> 01:40:48.890
tradition, or, uh, an Asian cultural
tradition, kind of like chewy noodle.

01:40:50.005 --> 01:40:52.425
And once you get used to it, you
kind of like, I quite like this.

01:40:52.455 --> 01:40:53.475
It's super rich.

01:40:53.505 --> 01:40:56.405
Like all of those foods, the
collagenous foods are quite rich.

01:40:56.825 --> 01:40:57.965
Head, cheese, and nose.

01:40:57.965 --> 01:41:00.285
You probably wouldn't sit down
and eat like a pound of it.

01:41:00.865 --> 01:41:05.525
But, um, I'm pretty keen on trying moose
nose the next time I harvest a moose.

01:41:05.945 --> 01:41:09.305
To see where, where it goes and
if we can kind of amp it up, like

01:41:09.305 --> 01:41:11.985
they're, they're probably the
traditional preparation methods.

01:41:12.195 --> 01:41:17.215
Um, but I wonder if you could kind of
build a hybrid of, of scorching it and,

01:41:17.235 --> 01:41:21.245
and cooking it in a campfire, like wrapped
in the stomach of the, of the moose.

01:41:21.245 --> 01:41:22.425
That's one way to do it.

01:41:22.605 --> 01:41:25.115
And then that hyper
traditional, hyper stone age.

01:41:26.115 --> 01:41:32.625
Um, but if you brought in some culinary
techniques from Western Europe or even

01:41:32.625 --> 01:41:36.835
from Asia, you might be able to like
approach it as if it were a pig's face.

01:41:37.580 --> 01:41:41.810
Or pig ears and make it into a
collage, like a collagen delicacy

01:41:41.810 --> 01:41:43.570
or, or kind of a moose head cheese.

01:41:43.570 --> 01:41:43.800
Yeah.

01:41:44.510 --> 01:41:47.890
Travis Bader: So for the listeners, next
time you're out there and you got your

01:41:47.890 --> 01:41:52.120
moose nose, just wrap it in a pig's face
or a treat, treat it like a pig's face.

01:41:52.140 --> 01:41:52.640
There you go.

01:41:53.680 --> 01:41:57.520
Jeff Senger: Yeah, I would say, Google,
uh, head cheese recipes and then

01:41:57.530 --> 01:41:59.470
apply them to your moose nose recipe.

01:42:00.020 --> 01:42:01.280
And I think you're going to be okay.

01:42:01.300 --> 01:42:02.560
Like you're going to be close.

01:42:02.620 --> 01:42:05.520
You're going to get there close,
but practice makes perfect.

01:42:06.340 --> 01:42:10.320
Travis Bader: I can only imagine what
the, uh, non hunter, non meat eater tuning

01:42:10.320 --> 01:42:11.960
into this podcast would have to think.

01:42:12.250 --> 01:42:14.350
Is there anything we should
chat about before we wrap

01:42:14.350 --> 01:42:14.780
Jeff Senger: things up?

01:42:16.040 --> 01:42:21.950
I was pretty keen on, on promoting
the lifestyle of living on land,

01:42:22.680 --> 01:42:24.700
living on like, uh, in rural areas.

01:42:25.960 --> 01:42:29.410
I think that reasonable people would,
would at least consider and like poke

01:42:29.410 --> 01:42:32.670
it a little bit because of the costs.

01:42:33.630 --> 01:42:40.260
There's sort of a metaphor in the cost
of meat when the grocers are gouging

01:42:40.990 --> 01:42:47.970
has made the artisanal butcher modest
meats, not the highest price to buy

01:42:47.970 --> 01:42:49.520
your meat at us, which is weird.

01:42:49.750 --> 01:42:53.450
We're cheaper than Costco and I'm
getting all the margin I want,

01:42:53.510 --> 01:42:54.920
like a reasonable amount of margin.

01:42:55.550 --> 01:43:01.230
On my Wagyu, 60 day dry aged Wagyu, we're
selling at 77 a kg for a bone in rib.

01:43:01.845 --> 01:43:06.455
And Costco is selling a factory
bone and rib for 99 a kg.

01:43:06.945 --> 01:43:09.775
And I'm like, what the f how
is that fucking possible?

01:43:10.375 --> 01:43:15.815
And it's because the grocers got a taste
of fucking people so hard during COVID

01:43:15.815 --> 01:43:17.835
that they're like, there's no reason.

01:43:17.845 --> 01:43:18.625
What can they do?

01:43:19.215 --> 01:43:20.105
What can shoppers do?

01:43:20.105 --> 01:43:21.985
What are they all going
to buy a fucking farm?

01:43:22.295 --> 01:43:23.515
Are they all going to go hunting?

01:43:23.555 --> 01:43:25.395
Of course they're not right.

01:43:25.625 --> 01:43:26.405
It's too hard.

01:43:26.435 --> 01:43:29.615
And like, they've been programmed,
they've been too dumbed down and

01:43:29.995 --> 01:43:34.105
they've been made too sedentary and too
filled with depression and anxiety to

01:43:34.105 --> 01:43:35.695
actually become hunters and farmers.

01:43:36.075 --> 01:43:36.925
They're not going to do that.

01:43:37.105 --> 01:43:41.895
They're just going to pay
99 for a mislabeled for it.

01:43:41.955 --> 01:43:42.875
Convenience.

01:43:43.350 --> 01:43:44.900
Is the addiction, right?

01:43:44.900 --> 01:43:50.150
So, and that had sort of, uh, consumers
in between a rock and a hard place.

01:43:50.490 --> 01:43:55.140
And, and then COVID sort of just prove
that to the mega corporations, the two

01:43:55.280 --> 01:44:01.000
or five like food retailers in Canada
that can just charge whatever they want.

01:44:01.470 --> 01:44:05.010
So it made artisanal meat
seem not that expensive.

01:44:05.010 --> 01:44:07.240
Cause it's not that expensive when
you have a short supply chain.

01:44:07.900 --> 01:44:08.510
That's crazy.

01:44:08.510 --> 01:44:12.850
So that was good, but, but I liken
that to sort of like the land idea.

01:44:14.585 --> 01:44:17.775
Oh, was that then in
the real estate field?

01:44:17.775 --> 01:44:22.555
So this is a metaphor that the grocery
fuckers are sort of a metaphor for

01:44:22.555 --> 01:44:25.705
the real estate people that are
fucking you also as a, as a member

01:44:25.705 --> 01:44:29.745
of the working class, real estate
developers are like, we can just

01:44:29.745 --> 01:44:31.355
charge whatever we want for houses.

01:44:31.425 --> 01:44:31.515
Mm-hmm.

01:44:31.995 --> 01:44:36.795
as evidenced by house prices in, in, in
cities that are getting less and less

01:44:36.795 --> 01:44:41.705
desirable if we just do a reality check
and say that, is this how I wanna live?

01:44:42.575 --> 01:44:42.665
Mm-hmm.

01:44:44.015 --> 01:44:48.185
, like with, with break-ins daily and,
and just people on top of each other

01:44:48.185 --> 01:44:52.025
and, and concrete and noise and
pollution and like, all that stuff.

01:44:52.415 --> 01:44:55.565
If you really just ask yourself, is
this what I, how I wanna spend the rest

01:44:55.565 --> 01:44:59.375
of my, I'm on, like, there's the, the
statistical likelihood of me even existing

01:44:59.375 --> 01:45:05.220
is one in a gajillion and then, I'm
going to like, I'm going to take a train

01:45:05.220 --> 01:45:08.750
to work and be packed in like a sardine
and on the train for an hour and a half.

01:45:08.750 --> 01:45:11.800
And then some dude farts and I
just have to smell it because

01:45:11.800 --> 01:45:12.580
I can't get out of the way.

01:45:12.610 --> 01:45:16.110
Cause I'm just packed in like, this is one
of the things that made me leave Calgary.

01:45:16.110 --> 01:45:19.050
But so, so you're like, this is
the best, this is the highest.

01:45:19.675 --> 01:45:22.305
Someone would fart and you just
have to smell it because And

01:45:22.305 --> 01:45:22.995
then you're like, oh, that's it.

01:45:22.995 --> 01:45:23.565
I'm out of Calgary.

01:45:25.145 --> 01:45:25.395
Yeah.

01:45:25.395 --> 01:45:26.615
I was like, this is the end.

01:45:26.865 --> 01:45:27.985
Civilization is over.

01:45:28.165 --> 01:45:31.735
What the city has on offer, the
pros don't outweigh the cons.

01:45:31.775 --> 01:45:34.870
And that was when a fucking
house in Calgary is 400, 000.

01:45:35.270 --> 01:45:36.530
The same house is 1.

01:45:36.560 --> 01:45:37.790
6 million today.

01:45:37.910 --> 01:45:40.600
So then we're, we're in Vancouver.

01:45:40.600 --> 01:45:44.670
We're dropping off these kittens and
we go downtown to West Vancouver.

01:45:45.410 --> 01:45:49.500
And I drive past the do like a
multiplex where they're building houses

01:45:49.500 --> 01:45:53.490
and selling them to people that are
literally 10 feet wide in the country.

01:45:53.490 --> 01:45:55.720
We call those Atco trailers stacked.

01:45:56.360 --> 01:45:57.410
They just took out like Heather.

01:45:57.410 --> 01:45:58.010
You're never gonna believe this.

01:45:58.030 --> 01:45:58.500
They have Atco.

01:45:58.895 --> 01:46:04.445
They have a 10 foot wide con or like,
condo, in like a 3 or 4 story walk

01:46:04.445 --> 01:46:08.015
up, but there's like, 70 units just
all stacked together, but they're

01:46:08.055 --> 01:46:10.905
actually, like, 10 foot wide houses.

01:46:11.785 --> 01:46:14.825
And then I asked Annika, Google these,
like, uh, ones for sale, Google it.

01:46:14.825 --> 01:46:16.405
995, 000.

01:46:16.625 --> 01:46:17.325
Man.

01:46:17.505 --> 01:46:21.415
And I'm like, these people, so,
so the real estate guys are, are

01:46:21.415 --> 01:46:23.215
fucking people really, really hard.

01:46:23.285 --> 01:46:25.585
They're like, Oh, but how could
you not want to live in the city?

01:46:26.035 --> 01:46:31.645
And then when you have, uh, you have
oligarchs that are burying money and

01:46:31.645 --> 01:46:36.035
buying Condos downtown to jack the prices
at gentrifying our like neighborhoods

01:46:36.055 --> 01:46:39.985
in Toronto and Vancouver as good and
stable investments I can't really blame

01:46:39.985 --> 01:46:42.915
them That's where I parked my money
to if I had tons and tons of it But

01:46:42.915 --> 01:46:45.685
it means that it drives up prices for
people living there so you can buy a

01:46:45.685 --> 01:46:50.615
shoebox atco trailer for 995, 000 in
Vancouver and live in Vancouver and

01:46:50.615 --> 01:46:55.405
your dog doesn't have a place to take
a shit that isn't concrete Because

01:46:55.415 --> 01:46:58.905
there is no places that aren't concrete
within a walkable distance of this area.

01:46:58.905 --> 01:47:00.505
So I was like, Oh my God, it's so weird.

01:47:00.935 --> 01:47:04.065
So, so the way, so now all
of a sudden rural air, rural

01:47:04.065 --> 01:47:06.025
living doesn't look as horrible.

01:47:06.325 --> 01:47:07.505
You're like, wait a second, honey.

01:47:07.505 --> 01:47:12.685
So I could tell it, I could probably
telecommute thanks to technology and

01:47:12.685 --> 01:47:15.505
I could buy 160 acres for 300 grand.

01:47:16.035 --> 01:47:19.665
Or 160 acres with, with a house
on it for five or 600 grand.

01:47:20.115 --> 01:47:22.155
And the answer is true,
my son, that's true.

01:47:22.435 --> 01:47:25.395
And then, so, so it's possible that
we're entering into a period of time

01:47:25.395 --> 01:47:28.845
where just people problem solving to
have the least shitty life that they

01:47:28.845 --> 01:47:33.735
can might choose a house on every
quarter section, a pig in every yard.

01:47:35.825 --> 01:47:36.495
Travis Bader: I like that.

01:47:37.875 --> 01:47:38.055
Yeah.

01:47:38.055 --> 01:47:39.395
I think there's a lot to be said for

01:47:39.395 --> 01:47:39.775
Jeff Senger: that.

01:47:39.905 --> 01:47:43.455
It's, it's possible that you
don't pick up warm dog poop.

01:47:44.390 --> 01:47:48.910
With your hand through a thin plastic
bag, because that's where it's at in the

01:47:48.910 --> 01:47:51.550
city, of course, pick up your dog poop.

01:47:51.740 --> 01:47:54.750
If anyone with a dog in Vancouver let
their dog shit all over the place,

01:47:54.750 --> 01:47:57.510
they, you'd have to have swimming
goggles to get down the streets.

01:47:57.510 --> 01:47:57.940
Of course.

01:47:58.520 --> 01:47:58.770
I don't

01:47:58.770 --> 01:48:01.580
Travis Bader: know how much about downtown
Vancouver you've been through, but I think

01:48:01.580 --> 01:48:03.280
there's more human feces on the streets.

01:48:03.280 --> 01:48:03.650
There's still a lot

01:48:03.650 --> 01:48:04.300
Jeff Senger: of shit.

01:48:04.310 --> 01:48:05.190
That's human shit.

01:48:05.260 --> 01:48:06.170
That's human shit.

01:48:06.290 --> 01:48:06.750
That's human shit.

01:48:08.230 --> 01:48:11.010
Um, but our dog has never
seen pavement, right?

01:48:11.880 --> 01:48:13.880
Um, and what would you,
what is that worth?

01:48:13.910 --> 01:48:14.890
What is that worth to you?

01:48:14.930 --> 01:48:18.410
If, if your dog has never
experienced pavement or concrete?

01:48:18.990 --> 01:48:19.430
I don't know.

01:48:19.490 --> 01:48:22.330
And like, it's weird anyway,
so yeah, you're on your.

01:48:22.890 --> 01:48:26.570
Yeah, you're on the phone with someone
from 1930, and he's telling you,

01:48:26.570 --> 01:48:27.830
like, how do you live like that?

01:48:27.860 --> 01:48:32.370
I don't mean you specifically, but I just
mean, like, they've bamboozled, they've

01:48:32.380 --> 01:48:36.400
bamboozled to the point and sort of taken,
like the, the realtors in this case, have

01:48:36.420 --> 01:48:40.530
taken away from a working family so much.

01:48:41.090 --> 01:48:44.820
That even the horribleness of living on
a farm because of weather and freezing

01:48:44.820 --> 01:48:50.310
water and managing all your own systems
is still better than the, than the

01:48:50.310 --> 01:48:55.690
option of leaving a 900, 000 mortgage
to your children instead of a paid

01:48:55.690 --> 01:48:57.100
off quarter section to your children.

01:48:58.340 --> 01:49:02.270
In my lifetime, I'll be able to
pay off 160 acres and give 40 acres

01:49:02.270 --> 01:49:03.800
each to each of my four daughters.

01:49:04.490 --> 01:49:07.310
But if I had a million dollar
mortgage, which would be a normal

01:49:07.310 --> 01:49:08.730
starter house in Vancouver.

01:49:09.340 --> 01:49:14.450
I, even on a 30 year term, I wouldn't
even put a dent in it if my payments were

01:49:14.880 --> 01:49:19.700
anywhere near reasonable on my income,
even as an accountant with two degrees

01:49:19.700 --> 01:49:24.040
from university, I would have a hard
time accumulating any equity except for

01:49:24.040 --> 01:49:26.800
the equity of increasing property value.

01:49:28.150 --> 01:49:30.410
That's only good if you leave that market.

01:49:30.510 --> 01:49:32.180
It's only good when you leave the market.

01:49:32.570 --> 01:49:35.010
You having a bunch of equity in
your house in Vancouver doesn't

01:49:35.010 --> 01:49:36.410
do you any good unless you leave.

01:49:36.820 --> 01:49:40.300
Because you can just buy the same house
as what you're living in with your equity.

01:49:40.920 --> 01:49:44.290
It's hard to, it's hard to climb
the ladder if you're just a working

01:49:44.290 --> 01:49:46.220
person and you didn't inherit wealth.

01:49:47.310 --> 01:49:49.440
Travis Bader: You know, thank you
so much for being on the podcast.

01:49:49.490 --> 01:49:52.550
I always enjoy chatting with
you and man, did I learn a lot.

01:49:53.320 --> 01:49:54.530
Jeff Senger: Well, thank you
very much for having me, Travis.

01:49:54.530 --> 01:49:54.940
Anytime,

01:50:00.250 --> 01:50:01.040
man.