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what a beast
this is awesome oh man I knew this would
be a problem if I happened to get a
moose to skin the whole thing with this
that was a risk I was willing to take
how do I start getting a massive moose
by myself
that's a that'll be a chore I lived
amongst Givenchy and Siberia we shot a
moose in the middle of the summer and we
chopped it up into little cubes but you
know there's like a tribe of us doing it
so this is the first moose I've killed
and processed on my own and it's done of
work can't quit darks coming there's
obviously a ton of predators around here
and they know where the meats at let's
try cutting off the back leg seems like
the thing to do I really liked the
weather to come it's kind of like living
in the refrigerator right now it
definitely would rather live in the
freezer and because the meat spoiling is
a concern there's the joint whoo there's
the femoral artery
she's almost free whoa look at all that
meat right now it's getting dark I got a
howl this meat back animals of course
they're more active at night and it's a
very dangerous situation
just forget out big a moose actually is
tell you got a carry it piece by piece
there's a lot of smoking to do I'm
getting a little worried because it's
not ideal to sleep with 600 pounds of
meat surrounding you like a burrito
there's a certain risk to it I don't
want to be doing this too many nights no
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cover that a lot of calories in a mood
but you spend a lot of calories
protecting your moose from all the other
freeloaders of the forest cover I don't
want to be locked to my house protecting
my food back then don't have a choice do
you like only half asleep tonight
listening for the Bears I just put a new
twist on things I'm gonna cook a piece
of this fresh moose in here look at that
kabob all right let's try a little
bit of moose
there it is oh man oh man that was a 10
out of 10 whoo you can't be that nice
crispy blackness on the outside it's
good that it's that good living off of
it for a while long bear doesn't take it
and they don't let it spoil
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you