King of the Wilderness

Chapter 24: Chapter 24: Simple Smokehouse

Back at the warm stone shelter, Lin Yu’an first found a ventilated, shady spot outside to stretch out the two beaver skins with wooden sticks.

He started to dry them preliminarily, waiting for the subsequent fat scraping and tanning. Then he began to handle today’s main ingredient—beaver meat.

”To ensure it’s safe to eat, I plan to boil all the beaver meat chunks to kill any possible parasites completely.”

As Lin Yu’an spoke, he dragged out the large clay pot he had painstakingly fired, which didn’t look very pleasant.

This clay pot was much larger than the one he usually used for cooking, enough to cook a significant amount of meat at once.

He steadied the clay pot on the stove, then fetched clean water from the stream and poured it into the clay pot until it was more than half full.

Then he placed the cut beaver meat chunks into the clay pot, nearly filling it with the meat from two beavers.

Lin Yu’an added enough dry wood to the stove’s combustion chamber; the flames quickly roared, licking the bottom of the clay pot.

During the time it took for the water to boil and the meat to cook, Lin Yu’an did not remain idle. He began to set up a simple meat-smoking shed outside the shelter.

He found several relatively sturdy tree branches and, about ten meters downwind from the shelter, constructed a triangular frame resembling a Native American teepee, about a meter high.

Then he fixed several thinner branches across the top of the frame, intending to hang meat chunks from them.

Lin Yu’an explained, ”A smokehouse doesn’t need to be completely sealed but shouldn’t be open on all sides. As long as it can gather smoke and allow a small amount of air circulation, it’s a successful smokehouse.”

He took out a spare waterproof tarp, covered it over the triangular frame, and secured it with parachute cord and stones, leaving some gaps near the ground at the base.

And a small opening for him to go in and out and control the smoking fire source, a simple but practical smokehouse began to take shape!

After about an hour, the water in the large clay pot was boiling completely, and the beaver meat was tumbling in the boiling water, with white foam continually rising.

Lin Yu’an skimmed off the foam with a wooden spoon and continued to boil it on high heat for a while, ensuring all the meat was thoroughly cooked.

Then, carefully using two thick wooden sticks, he lifted the scalding clay pot off the stove and set it aside to cool.

The cooked beaver meat turned grayish-white, emitting a rich aroma. Once it cooled a bit, he used homemade wooden chopsticks to fish the meat chunks out of the pot and drain off the water.

He strung the cooked meat chunks with steel wire, then carefully moved them into the simple smokehouse, hanging them on the horizontal rods at the top.

In the center of the smokehouse’s base, Lin Yu’an built a small hearth with stones.

He lit some slightly moist birchwood and added some damp pine needles and oak leaves to produce a substantial amount of dense smoke.

He controlled the fire to keep it smoldering without open flames, only allowing a steady stream of thick smoke to rise and completely envelop the hanging meat chunks.

”The smoking process is relatively long and might take a day or even longer to dehydrate the meat completely and infuse it with a smoky flavor thoroughly.”

Lin Yu’an closed the small door of the smokehouse, leaving only a few air vents at the bottom.

While waiting for the smoking process, Lin Yu’an returned to the shelter’s stove to prepare today’s dinner—cooking the two fresh beaver innards.

He set up a stainless steel pot on the indoor stove and waited for it to heat up before adding a small piece of previously rendered fat to melt.

Then he put slices of a small portion of beaver heart and liver into the pot to stir-fry.

Quickly finished, he showcased it in front of the camera and then ate it, before turning off the camera to start another version of stir-fried beaver liver!

He put most of the remaining innards into the pot until the surface slightly changed color.

He secretly added a piece of beef hot pot base; the spicy and aromatic scent instantly burst forth, permeating the air.

Then he added a small amount of water, covered it, and let it simmer over medium-low heat, adding a pinch of coarse salt for seasoning during the process.

A few minutes later, an aromatic pot of hot pot beaver heart and liver was finished!

The deliciousness of the innards perfectly blended with the hot pot base, making Lin Yu’an eager to eat.

The unique hot pot flavor from China comforted his long-standing solitude, making his heart firm!

Accompanied by several Jerusalem artichokes freshly dug from the stove’s ashes, he sat by the stove and enjoyed this sumptuous and spicy dinner.

Unfortunately, this segment was destined not to be showcased under the camera.

Full and satisfied, night fell, yet Lin Yu’an found it extremely hard to sleep.

He kept reminiscing about the hot pot’s taste, and at this moment, his longing for home gradually intensified!

Although the hot pot temporarily dispelled his loneliness, it later involuntarily evoked feelings of longing, inclining him to miss everything about civilized society! Family, gourmet food, hot showers, supermarkets...

Immediately alert, Lin Yu’an silently warned himself not to rely on these products of modern civilization anymore, as they would continuously erode his mindset!

In the wilderness, food might not be the greatest challenge, but one’s psychological state definitely remains the ultimate test!

He sat by the warm stove, set up the camera, and began to take stock of his current food reserves.

”Tonight is another trying night; let’s see what we have at home.”

He opened a simple pouch sewn from short sleeves and took everything out one by one, displaying them to the camera.

”First, the smoked rainbow trout from before, there are still four whole ones here, enough to replenish our high-quality protein.”

He pointed to the willow basket in the corner, filled with Jerusalem artichokes.

”Then there’s these Jerusalem artichokes, almost forty pounds, which will be our main source of carbohydrates for a while.”

”Of course, the biggest haul today—the two beavers! After being smoked into jerky, it should weigh over twenty pounds and can be stored for a long time.”

He poured out some items from another small bag.

”Here are some previously gathered nuts, mainly pine nuts and hazelnuts, not a lot, but they provide extra energy.”

”Also, there’s these dried berries, which can be soaked in water for drinking or eaten as snacks, supplementing vitamins.”

”Overall, our current food reserves are quite sufficient; with these, I won’t need to worry about food for the next half month!”

Outside the shelter, in the smokehouse, those twenty-plus pounds of beaver meat were being bathed in smoke.

This process required his constant attention to the fire to ensure the smoking’s quality and safety and to prevent other animals from causing damage.

Lin Yu’an frequently stepped out of the shelter to check on the burning status of the hearth at the smokehouse’s base.

And so, a night passed without much conversation.

Lin Yu’an barely closed his eyes, keeping watch over the smokehouse.

This method of slow smoking required at least twenty hours or more. He commuted between the shelter and the smokehouse tirelessly.

As dawn gradually broke, the meat inside the smokehouse should have undergone significant changes after a night’s smoking.

As he approached the smokehouse, a rich and unique smoky fragrance met him, a blend of burning wood and the special aroma of meat fats, which was irresistibly appealing!

He lifted a corner of the waterproof tarp, the beaver meat chunks hanging on the rods had turned a beautiful deep reddish-brown.

The surface had become drier and sturdier, emitting a sound similar to tapping hardwood, each piece exuding a unique smoky and meaty aroma.

This was the result of the phenolic compounds in the smoke reacting with the meat proteins and fats, leaving the surface dry and firm, with internal moisture virtually absent.

He completely removed the waterproof tarp and took down all the hanging meat chunks.

Lin Yu’an picked up a piece, used a multifunctional knife to slice off a small portion, and chewed it.

”Hmm—!”

Lin Yu’an’s eyes instantly brightened, and he displayed a thoroughly satisfying expression!

”Amazing! That flavor! The smoky taste has penetrated completely, the texture is firm and chewy, the more you chew, the more flavorful it becomes!”

”And because it was boiled before being smoked, it isn’t overly dry, instead retaking a touch of the meat’s original tenderness.”

”These jerky pieces, not only can they be eaten directly, but they can also be re-cooked after soaking in water, and they can be stored for a long time.”

”Now I feel more confident to explore more distant areas or undertake more time-consuming major projects!”