How Mountain Men Smoked Meat to Last 180 Days With Almost No Salt

The year is 1834. The place, a high, lonely valley in the Wind River Range, where the air is thin and the silence is broken only by the whisper of the wind through the pines. Here, a young man named Finn, barely twenty-one, is learning the ancient art of meat preservation from a grizzled veteran of the mountains, a man known only as Bear. My name is Sam, and this is Wild America. ———————————————————————————————————————————————— CHAPTERS: 00:00:00 - Introduction 00:03:46 - The Art of the Cut 00:07:52 - The Smokehouse 00:11:52 - The Wood 00:15:08 - The Smoking 00:20:30 - The Finished Product ———————————————————————————————————————————————— All materials in these videos are used for educational purposes and fall within the guidelines of fair use. No copyright infringement is intended. If you are or represent the copyright owner of materials used in this video and have a problem with the use of said material, please contact me via my email in the "about" page on my channel. ———————————————————————————————————————————————— As images and footage of actual events are not always available, Wild America sometimes utilizes similar historical images, AI representations and footage for dramatic effect. I do my best to keep it as visually accurate as possible. All content on Wild America is researched, produced, and presented in historical context for educational purposes. We are American history enthusiasts and are not always experts in some areas, so please don't hesitate to reach out to us with corrections, additional information, or new ideas. ————————————————————————————————————————————————