25 Comments on "Making Primitive Jerky For Wilderness Survival"

  1. mountaindweller44 | November 10, 2009 at 11:41 pm |

    You probably shouldn’t say “lasts indefinitely” when talking about open-air drying in a survival situation…without salt or sodium nitrite, I wouldn’t recommend eating beef jerky more than a week old that was only smoke-cured…asking for salmonella otherwise. With a hand-salt rub prior to air-dry, you would see minimum failures and would keep for maybe a month. Just a recommendation…or mention doing a salt-brine soak first…

  2. very nice ! 5 stars. no stupid music to distract!

  3. randydragoncheeks | November 11, 2009 at 12:31 am |

    hahah shit you do know alot,,thanks man that will help,,amkes sense good hunting

  4. HedgehogLeatherworks | November 11, 2009 at 12:59 am |

    Hmmmm… I wish I knew… perhaps loading it down with tons of salt could do the trick. I know that if it is not going to be kept cold, it has got to be kept dry… and salt will abosrb tons of moisture… hope that helps!

  5. randydragoncheeks | November 11, 2009 at 1:29 am |

    I’m not sure if your the guy to ask…but i know in some cases you don’t have the time to prepare the food for preservation…. I’ve heard About something my ancestors did(vikings) about preserving whole legs and slabs of meat for long voyages,haven’t found out how yet,i was wondering if you might know what that is? if not thanks for the info on this i’ll be sure to use it.

  6. HedgehogLeatherworks | November 11, 2009 at 1:55 am |

    Awesome! Good luck out there!

  7. randydragoncheeks | November 11, 2009 at 2:22 am |

    Thanks man,really put the process into prespective..its going to come in handy.

  8. HedgehogLeatherworks | November 11, 2009 at 2:45 am |

    Hey, thanks very much! I appreciate your encouragement and am glad that you enjoyed the video… please stay tuned for more to come!

  9. Wow,you’re really good.I LOVE beef jerky more than anything,so i gotta try that trick someday.I notice a lot of negative comments,so to balance them,I wanna tell you that your primitive firemaking skills are awesome.I really wouldn’t be able to start a fire the way you did with nothing else but sticks of wood XD



  10. HedgehogLeatherworks | November 11, 2009 at 4:21 am |


  11. iSurvivalSkills | November 11, 2009 at 4:22 am |

    Good video, great explanation 5 stars thank you!

  12. HedgehogLeatherworks | November 11, 2009 at 4:49 am |

    Cool… thanks for the tips!

  13. With all due respect, the most sanitary thing to do, would be to light the fire first. Then construct the tripod, and lay the meat out afterwards, going straight over the fire. There must be a good few minutes in this where the raw meat is completely exposed to the bugs and the air.

  14. HedgehogLeatherworks | November 11, 2009 at 5:06 am |

    Hey no worries! No offense taken, and thanks for contributing!


  15. I removed the last comment as it may not have been taken as positive… I thought instead i’d add to what this guy has said and point out another vid on the subject, it adds to and answers some of the questions asked and makes for interesting viewing… survival tip, with Ray Mears. thanks for the vid

  16. HedgehogLeatherworks | November 11, 2009 at 5:46 am |


  17. 4STRiNG13ASS | November 11, 2009 at 5:48 am |

    haha! i live in o’fallon, missouri!

  18. Thats ok primitive living is improvised anyway .

  19. HedgehogLeatherworks | November 11, 2009 at 7:07 am |

    Well, I don’t have a video on that… the meat pictured here was cut that way straight from the grocery store… sorry it wasn’t more cavemanesque!

  20. Hi Paul ,have or will you do a video on cutting the meat outside ?

  21. anyday, i’ve just started making one of those basket things from jute twine, i might upload a video response if i get it done okay =D

  22. HedgehogLeatherworks | November 11, 2009 at 8:51 am |

    Well, that’s a good point… never thought of that before… but I’m not too worried about the bark either… thank you for contributing!

  23. hey paul i have a question. when skewering meat you are suppost to take the bark off so it doesn’t contaminate the food, but how come you don’t take it off the racking because it is still having contact with the meat?

    thanks haydon

  24. elenalejeune | November 11, 2009 at 9:40 am |


  25. HedgehogLeatherworks | November 11, 2009 at 10:22 am |


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