Welcome to the My Back Yard RU-vid channel! Here, we'll post videos of our My Back Yard crew (friends and family) hunting, fishing, making tasty treats, and occasionally Brent playing the drums! Enjoy!
Such a cool hunt. Congratulations on a great bull! This was right in my back yard. Really appreciate the land owners working together on this. Huge thanks to the volunteers.
What an amazing young man. The sky is your limit, CJ. Maybe not even the sky. With a constitution like yours ANYTHING is possible! Congratulations, and don't stop believin'! Great video.
Great job! Enjoyed the great video. Tried the recipe and had added more maple syrup. It was awesome , but to each of his own. You mentioned you also do sausage, any recipes of yours are you willing to let out.. Just getting into hunting and would like to try making some sausage. Thanks again Ron and crew.
Great video! I've smoked a lot of fish in my life but never canned it. Your kitchen reminds me of my own back in the day, out of Homer AK. Except no running water
I don't consider "American Owned" to mean a lot when the product clearly states, "Made in China." Amazon sells batteries that are Made in China too. I'm currently looking at some high AH batteries for running 3 freezers in my barn, and I'll give these a look.
People hands are the most dirtiest thing, on the human body. I'am for ever washing my hands👏👏Think your hands are clean? Go look at the door handles, and the cabinet doors handles. THEY TELL THE TRUTH!
I remember you saying in one of your videos that you make your own harnesses for your crab and shrimp pots was wondering what type of crimper do you have and where would you find one I do it the old-fashioned way with the Marlin Spike. Would rather crimp it like you have on your harnesses
You had Ron ross making canned and smoked oysters. I have access to octopus and wondered if you have any suggestions as how to smoke and can this delish creature.
@@AnneMorrison-s6g I’ve done clams, salmon and cod the way Ron does oysters. I would get a good brine and smoke recipe for octopus and can at FDA recommendations.
@@my-back-yard when you can the smoked fish is it raw first , brined , then smoked then cold packed /canned…cuz Ron’s oysters are cooked first then brined, etc. smoked, canned. I’m trying to decide how to do this octopus still. Just don’t want to waste it. I usually cook , simmer, 45min in salt water and one whole lemon. ….its perfect texture, firm not chewy….then freeze individually then baggie it up for freezer. ive over cooked before and that was mush lolol…. So I guess my concern is cooking it to texture then canning later could mush it up…???? although that doesn’t happen to the oysters. I’ve never done fish, but have canned all kinds of meat, hot pack….
You can't beat a bunch of good mates having a great time , a few beers and a tasty feed .G'day from Australia , we love our seafood and our mates just like you guys .
Love the vibes on your crew. You have a great bunch there. We live on Whidbey and crab at crescent harbor. It has been a year for the record books! Great job taking a first timer too. We had the pleasure to take some family that have never been and man it makes it so much more fun! We got home and sat around the fire pit, shared some beers and they couldn't stop talking about the day. Lots of laughs and memories made. The PNW is a special place.
Its impressive that the jars are still boiling, while at the same time creating enough vacuum pressure to create a seal. Obviously the boiling produces increasing vapor pressure, but its still in a temperature equilibrium that allows for a seal. I have done a lot of pressure cooking, but that has mostly been for mushroom cultivation. In that case, you need to poke a hole in the top prior to pressure cooking so you can inoculate the substrate (it must be incredibly sanitary or you get contaminations). That being said, because of the hole in the top, I have never gotten to experience the self-sealing action of pressure cooked jars like this. Very cool. Edit: I see that you added no extra moisture to the jars, so the oysters are pretty much stewing in their own broth. That sounds incredible! I would also be interested in how they would turn out with a few tbsp of olive oil and a little bit of extra salt
