This goat was given to me by a farmer in exchange for half the processed meat. Fair trade. It only weighed about 60 pounds. “Hero shots” are how modern hunters honor our animals. We are not allowed to show skinning and gutting on YouTube or the video will be age restricted and not promoted by the platform. In order, caul fat, liver, heart, kidney, leg bone, ham or rear leg, ham meat and tongue. Tongue. Caul fat, located around the internal organs, pure fat. Ham or leg muscle. Liver. Front shoulder This is all that remains, spinal column and innards. I was hoping to catch a coyote on the trail camera to see cycle of life be completed. Stick to the end to find out the results. Boreal 21 saw by Agawa Canyon. Since I already did a half day’s work, I only wanted to do a small solo shelter. This is the ridge pole, the main structure for the lean-to shelter. No cordage used. Removing snow is really important to stay dry in the long run. Mostly dead cedar trees that need to be thinned anyway. All cut to length to be efficient. Fallen spruce tree, great for shelter building. Bows are placed tips down from the bottom up like a shingle. You need a lot to make it waterproof. It was sleet most of the day, I was getting pretty wet. Tall enough to sit, but not much more. More bows to get off the wet ground. The body will lose a lot of heat from damp cold earth. It’s important to insulate against it. Setting up for fire distance. Clearing snow to allow for embers to build up for cooking. These are just regular field stones. Piece of slate. Hardwood. Kindling. Driest wood is in the trees, but it’s still very wet. Hardwood base to keep the fire off the wet ground. Birch bark has a lot of natural oils that burn very well. Full bow drill kit including dried tinder bundle of cattail, cedar and birch. Everything must be ready before starting. Removing the polish of the spindle from last fire to create better friction. Birch bark to catch the hot ember. I prefer a very long and thick spindle as it will produce many fires. A snug fit. I can get more than one fire from each hole. If there is no smoke within one minute of starting, you are doing something wrong. First build an bed of embers, then go hard to add enough heat from friction to light it. Keep the spindle in the hole to keep heat from escaping. The ember didn’t get hot enough so I had to add more heat. Pumping the spindle by hand can add a bit of oxygen without letting all the heat out. Using a hand will add oxygen without adding moisture from your breath. Tap to release the ember from the notch. Once the ember is smoking, there is no rush, it should continue to smolder for a while. Letting it sit will help it form into a more solid bundle. Move it careful so it doesn’t crumble. Ideally the ember will fold tightly into the bundle to make good contact with the dry tinder. As smoke increase, increase blowing. I like to transfer it to birch bark right away so I can control where it lights. Switch from birch bark to kindling. Now I’m adding hardwood. A lot of the heat is being used to dry the very wet wood before it can combust. My big mortar and pestle. It’s nice to have a table for food preparation. The caul fat. Chunks of meat. The leg bone without meat. Heart and kidney. Tongue. Heat will make the bone break more easily to access the bone marrow. Snow for water to boil the tongue. Hands get very cold in these wet conditions. Membrane around the heart. Meat tenderizes over time if left at just above zero, to speed this up, a rock can help break down the fibers. Wrapping lean meat in caul fat will keep it from being too dry. Diced heart wrapped in caul fat. Boiling the tongue. Once warm, the slate kept a high temperature for a long time. The kidney. Using heat to sanitize my knife. There is always a concern that rocks might explode if they are heated, so be careful. It is wise not to choose wet or river rocks that might have water inside them. The caul fat was the best part. It is a very primal thing to witness an animal go from field to fork. It is your duty as a meat eater to take part in this process. Humans have been predators for a very long time. The boiled tongue was cooked too long and was chewy. Cooked bone. These would have been a very common ritual in primitive people. Bone marrow is rich in fat and taste like flavorless oil. It is believed to have fueled our large brain. Bone shards. A stick helps loosen the marrow. Fat is healthy in our diet and is likely better for us than a diet high in carbohydrates. There was a lot more than I could eat so I brought it home for my family. A Canadian drink. Domestic dog. Scary eyes. Spirit of the fox I killed in a snare.

Danny Hutson


  1. what kind of people ?! books are read from authors whose forests have not been seen alive … then they sculpt whatever and bow from the side …..

    for hundreds of years of the life of our ancestors inhabiting the northern regions of permafrost ….. experience has proven such structures that have the right to life, such as -wigwam, yurt, igloo …. tobish dome-shaped round buildings! round karl! any other buildings swept with snow and wind, blizzard and snowstorms – from the word at all! tightly!

  2. what wildness … do you really think that a person with a knife can live and eat like that? …

    and you still call us Russian barbarians …… Any Siberian knows what game is! not lasting a long heat treatment is deadly …. it's not marble beef …..

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