In this episode, Chris Speir explores the power of dehydration for outdoor meals. From making protein-packed beef jerky to creating lightweight, flavorful vegetables, learn how to turn fresh ingredients into long-lasting food perfect for camping, backpacking, and survival.
Dehydrated foods weigh less, take up less space, and last longer than fresh alternatives. Whether you're heading out for a week in the mountains or just want to keep a reliable food stash at home, knowing how to dehydrate your own meals can be a game-changer.
If you're serious about mastering outdoor skills like food preservation, fire-starting, shelter-building, and wilderness survival, check out my book: Primitive Camping & Bushcraft. It’s packed with real-world skills and techniques to help you thrive in the wild.
(upbeat music)
All right, welcome back to the
Premium of Camping and Bushcraft Podcast.
My name's Chris Speir
and I'm gonna be your guide
to enjoying the great outdoors.
So today I'm doing
something a little bit different.
I am actually live streaming to YouTube
while I am recording this podcast
for the podcast platforms.
If my voice sounds a little different,
it's because I have been out in the woods
teaching survival skills to a
bunch of boys that I mentor.
We learned how to put together a shelter.
We learned how to start a fire,
how to collect different things for fire
like your tinder and your
kindling and then your fuel.
I showed the boys how to do the,
char cloth.
I showed the boys how to
actually filter their water
and drink the water, how
to use a metal container
to drink the water
and to purify the water.
So all in all, we had a real good day.
We had a real good time
and it was just a great day
outdoors, the kids were
so enthusiastic about it.
Their favorite part was
being able to use the char cloth
that they made to actually start a fire.
They had a 100% success
rate in using the char cloth,
making it and taking it and
putting it inside a tinder
bundle and then throwing a
spark to it with a ferro rod.
They made a little ferro rod necklace
with a little striker
and it was pretty cool.
These kids just really ate this up.
If you're looking into
wanting to get involved
with doing some stuff like
that with some fatherless boys
truth of nature is an
amazing Christian organization
to where you could actually
be there and fill in the gaps
for some of these young boys that don't
have a father figure
in their life.
And I've got regular seven,
eight boys that come routinely
to every month's program and
these kids really learn a lot
and they really just bond with you
and all the other mentors.
It's all about
building lasting relationships
and teaching these kids how
to be a man in today's world.
I am all about teaching
toxic masculinity to young men
because that's what
we need on this planet.
So if that offends, find
someplace else to watch.
But anyway, on today's show,
we're gonna talk about food.
We're gonna continue our subject to food.
And we're breaking into the dehydrator.
So I've talked about
this before last year
on this actual podcast
and what we did yesterday,
or yesterday, last week.
So what we did last
week is we talked about
the five different areas of food.
You got dehydrated food and that's using
a regular dehydrator
and then you have
your freeze-drive foods,
which is most commonly
like your Mountain House meals
or your different
brands of dehydrated foods.
Then you have you just add water foods
and that's just like
your instant mashed potatoes
or your noodles or your whatever.
You just add a little
bit of water, you cook it
and you're good to go.
Then we had our prepackaged foods.
Now, these prepackaged
foods will include stuff like
Vienna sausages or
beans or broccoli and rice
or macaroni and cheese.
Those, well, that was prepackaged foods.
That was actually the just add water.
I was reading the wrong spot.
Prepackaged foods is actually Vienna
sausages and sardines
and a can of beans,
any kind of canned foods.
Summer sausage comes to mind
as a perfect prepackaged food.
And what I really
like about summer sausage
is the fact that, and I've
touched on it several times,
I touched on it last week as well,
that one of the most beautiful things
about summer sausage
is that it does not have
to be refrigerated
until after you open it.
And then after you open it,
you still got a couple of days
that you can use it
depending on whether it being
900 degrees outside, like it is here.
Now, the next part is
gonna be procured food.
We talked about procured
food, and that'll be like
for here in South
Mississippi hunting and fishing,
stuff like that, foraging mushrooms,
different other foods.
Don't forage mushrooms unless you know
what the heck you're doing,
because out of the thousands
and thousands of
mushrooms, only like 270 of them
are edible or 70 of them are edible.
I don't remember.
So even then, that
should give you a clue.
(laughing) So anyway, dehydrating.
So dehydrating your food
is fairly a simple process,
and there are several different kinds
of dehydrators you can use.
You got the small, cheap
dehydrators that can be found
at department stores, and
then you got the bigger ones
that are basically
commercial dehydrators.
And so what I got is the LEM or LEM,
and I got it from Academy Sports,
and it has got the five trees in there,
and I love using this thing.
And we talked about
this briefly last week,
where this dehydrator, it can
take a good eight pound roast
and condense it down
to three pounds of meat.
So you're losing five
pounds of water weight
out of the roast.
So, but then you got
vegetables, like vegetables.
They go from being real
heavy, and they got a lot,
you never realize how
much water or how much fluids
are actually in a veggie table
until you actually throw
them in the dehydrator.
Once you throw them into the dehydrator,
they shrivel up and they turn into
practically nothing,
and you can dehydrate anything,
and you can rehydrate almost anything.
And dehydrators are amazing,
and they're very affordable.
They're economically affordable to anyone
that wants to do it.
So I just realized if anything looks
weird on the videos,
I forgot to turn the overhead light off.
(laughs) It's all good.
So, but anyway, so
dehydrators are an amazing asset
to have whenever
you're making your own food
when you're heading out into the woods.
It's really a good tool to use,
and that's what it is, it's a tool.
It's not anything other than that.
It's just like a pot and pan is a tool.
You use that tool to cook your food
and to get your food ready to eat,
or boil your water, or
in South Mississippi,
burl, you're gonna burl your water.
But one of the best
things that I love to make
with a dehydrator, and I know everybody's
pretty much the same way, is beef jerky.
Now beef jerky is extremely versatile.
You can eat it on its own,
or you can add it to beans,
stews, soups, or help
make a more complete meal.
Now, homemade beef
jerky is a lot different
than the store-bought stuff.
The store-bought stuff
has so many preservatives.
It's crazy, you got preservatives in it.
You got, it's really horrible
what they actually do to be,
it's not even really
beef jerky, it's really not.
Beef jerky in a dehydrator
is so much healthier for you,
it's so much better for you.
And there's tons of studies
and of all the diets out there,
the one where you're
just, the carnivore diet
is basically, or is the absolute
healthiest diet for you.
So beef jerky,
is easy to make, is fun to make,
and I guarantee you, out
of an eight pound roast,
and you cut that thing up and
you get it on that dehydrator
and you dehydrate that thing,
I promise you that it is
going to not last very long.
(laughs) Beef jerky is one of those amazing things
that you can experiment with it.
You can make what you wanna make with it.
It doesn't have to be,
there's no wrong way,
it's kinda like bushcraft,
it's kinda like bushcraft and survival.
There's no wrong way,
there's only an end result,
whatever it is, the outcome that you want
and that you achieve or strive for,
that's what you're gonna get.
Now, beef jerky is easy to make
and so you want, like I
have a local butcher's market
or a local grocery store here
that has a butcher shop in the back
or a meat department that
they actually slice your meat up
for you and, excuse me, but these guys,
I will go and get a top
round or inside round roast
or I have round roast or whatever
and I'll have them slice it
and I just tell them
sandwich meat them for beef jerky
and they know exactly what they're doing.
They'll go in there and they'll slice
that puppy real thin
and they usually trim most
of the fat off of it too.
Fat is like when it comes to beef jerky,
you don't want a lot of fat on there
because that's what makes it rancid.
That actually cause it to
spoil is the beef jerky,
it is the fat and so the
oils and the fats go rancid
and they just make it, they turn nasty.
But when you get them
to slice your beef jerky
as thick or as thin as you want,
the thicker the jerky is,
the longer you're
gonna have to dehydrate it.
The thinner it is, the
shorter amount of time
you gotta dehydrate it.
And one of the things
that I love about beef jerky
is that once you get
that thing marinated,
you put any flavor
you want on beef jerky.
Some people do just
straight up salt and pepper,
some people throw it in
teriyaki sauce or whatever.
Or what's old, Texas Pete, Texas Pete,
the guy on TikTok, the chef that,
this dude has grown, he
has made a massive following
and Pepperbelly Pete, I'm sorry,
I thought it was Texas
Pete, Pepperbelly Pete
and he's on TikTok.
And this dude has, he's coined the term,
wash your sister sauce,
who's your sister sauce?
Or every time is something different.
And go ahead and try to pronounce it.
It's like almost impossible.
Worcestershire sauce,
Worcestershire sauce,
whatever, man, you can use that.
And I found a stuff called Moors.
Moors is a steak marinade
and it's called Spicy Moors.
And I'm telling you right now,
it is the absolute best marinade.
Pork chops is great in
it, chicken's great in it,
beef is great in it.
And it's very hard, it's
very hard to find a marinade
that works between
all the different meats.
And I haven't tried it on fish yet,
but I might actually try it
on some fish, that'd be crazy.
I never tried a marinade on a fish.
I usually salt and
pepper and lemon or oranges
or some kind of fruit or citrus.
Well, anyway, so you put some meat on
your dehydrator rack
and it's gonna take
four or five, six hours,
depending on however
long you're gonna do it.
You're gonna put it on your rack,
then you're gonna, don't
let them touch too much.
They can overlap just
a touch a little bit,
but you don't want them to like,
you don't want one piece laying on top
of another piece like this.
So once you lay it on,
I like to sprinkle them
with a seasoning called Tony Sachery's.
Tony Sachery's.
And it is a Cajun
seasoning that we got down here.
And this same is like Slappy Mama
or the Texas Pete stuff or whatever,
or not Texas Pete, but
Pepper Valley Pete stuff,
whatever he calls it.
But once you've done that,
you season it pretty good.
Now, I'm gonna give you a secret recipe
and I'm gonna tell you
right here and right now
of a recipe of beef jerky
that will drive everybody
in your home nuts.
It'll drive anybody
that ever tried it crazy
and you will not be
able to make enough of it,
I can promise you.
You get your roast
beef, I'm not roast beef.
You get your roast sliced
real thin like sandwich meat.
Then you marinate it with Zadarins,
Zadarins liquid crab
boil, crab or shrimp boil.
All right, now you're gonna put just a
little bit in there.
It goes a long way and
we'll get back to that.
Then you're going to take that
and you're gonna stick
it onto your trays, okay?
Now you're gonna mix it up real good.
You know, just a little
bit more than a cat full
or two cat fulls will work.
And you just mix it
up real good like that.
And then you take that meat
and you put it on your trays
and then you sprinkle your
trays with a little bit of salt
and a little bit of cayenne pepper.
And come back in, you put the trays in,
let them dehydrate and
when they're about a quarter
the way done, something
like that, maybe halfway done,
they're starting to shrivel up,
change colors, get start, turn it dark.
That's when you're
going to take a cap of that
Zatarans crab bowl and
you're gonna put several drops
on each piece, I'll do,
I'm telling you right now,
that stuff is great, it is great.
I cannot tell you
enough how much it's great.
But it's good stuff.
But you can use anything, you
can use any kind of seasoning
you want, you don't even have to use it,
you can use salt, pepper and that's it.
Now there is a guy that he sent me, I
forget where he's at,
is Candy, Man Candy, I think
the name of it is Man Candy.
He sent me some beef jerky to try
and he has some cracked pepper stuff
or some kind of pepper and it was good.
And his beef jerky was real beef jerky,
it didn't have all the
preservatives and everything.
So Man Candy is the name, his
name or the name of his company
and he does it on his
own, he makes his own stuff
and sells it, but it's good stuff too.
He does real good and it
reminds me of homemade beef jerky
that you make at your house.
But here's the thing, if
you're out in the woods,
you're taking this with
you to rehydrate or to cook
or whatever or just to eat
and you have some protein
or whatever, you could take
that roast and dehydrate it
and rehydrate it in a
soup or stew or something.
Now you have to cook it a little while
and it takes a little while to cook.
I mean, a little
while, I mean, a long time.
(laughing)
But it will get
tender, you will get tender
and you can take that meat,
you could put it in a stew,
you could put it in
beans, you could put it in
practically anything, you
can make a dish, whatever.
And that stuff, it really
does work and it's very good.
So moving on, it's a little bit of a hard work
and if anybody's
following along in the book,
we're on page 186, 186 and
so we're looking at eggs.
There's nothing like
scrambled eggs for breakfast
and I just went on a trip
this past weekend with Dave
and old Dave and I have
started going camping together
and it's a real good time,
he's a great friend of mine
and he took a bunch of scrambled eggs,
like six or seven of
them and he used the funnel,
cracked them, threw them in the funnel,
shook them up, scrambled them,
and put them in a water bottle,
an empty water bottle
and stored them like that.
And I was like, dude, that's six eggs,
that's like $100 worth
of eggs, that's crazy.
And here's another thing,
I've never in my lifetime
seen eggs this expensive.
I was going through the big box store
but it starts with a W and ends with a T
and I was looking at
the grocery all back there
where the eggs are and 60 eggs for $35.
So I was like, are you kidding me?
I mean, that's what,
five dozen eggs at $35?
That is ridiculous.
But anyway, scrambled eggs
for breakfast is amazing,
especially on open fire,
especially when you're camping.
You know, scrambled eggs is awesome.
Breakfast, mix that
with a little bit of spam.
Eggs are just awesome.
But you can scramble your own eggs
and you can dehydrate your own eggs.
Now, here's the thing
about dehydrated eggs.
It does not taste exactly the same as
fresh eggs for sure,
or freeze dried eggs for sure.
But it does taste like eggs.
It has a more of a rubbery texture to it
when you rehydrate.
But I love eggs and eggs is good stuff.
So what you want to do with that
is you want to get some parchment paper
and set that parchment
paper down on your tray.
You want to cut it out.
Now, certain
dehydrators actually sell sheets
that you can put and you can buy
and put on your dehydrator already.
You got the little round ones.
They come with a little round sheets
that you can put in there.
I find it just as easy
to buy parchment paper.
It does exactly the same thing.
And you buy the
parchment paper and you cut it
and you set it on the,
you set it on your tray.
Now, my dehydrator is square.
It's a real big square.
And it's easier to just cut them,
stick them and go for it.
Now, in the book, in the book here,
I showed using liquid egg whites.
Now, nothing wrong with it.
And I'm taught with a guy, I
saw a short video on TikTok
or Facebook or Institute or whatever.
And I talked to him through a message.
He was like, man, I'm having a hard time
dehydrating these eggs.
What am I doing wrong?
And I told him, I said,
look, you can do it this way.
I use the pre-carton stuff that way.
I don't have to crack the
eggs or anything like that.
So he tried it.
He's like, thanks.
I have to try it out.
So if you dehydrate whole eggs, you
have to separate the
yolks from the whites
and dehydrate them separately.
And once you put them in the dehydrator
and you go ahead and do that for 140
degrees for about 10 hours
until they're completely
dry, they will turn yellow.
Even the yolks--
I mean, the whites.
Egg whites will turn
yellow like scrambled eggs.
And you put them inside a
food processor or a little ninja
chopper or whatever, and
you turn them into powder.
Now, when you go to
reconstitute these dudes,
you're going to put one
tablespoon of eggs of the powder
that you just made to
three tablespoons of water.
You're going to stir it.
You're going to let it
sit for a little while.
It takes a little while.
And anytime you hear me
say it takes a little while,
that means a long time.
So it's going to take a
while for these things
to actually reconstitute.
But they can reconstitute.
So once you do that, you cook it like you
would a regular egg.
Now, I'm going to warn you.
That way, you don't come
back and say, hey, Chris,
the spirit outdoors
said that we could do this,
and it tasted like crap,
so we're going to sue him.
Eggs done this way are
more rubbery tasting.
It's not like a fresh egg.
But this is actually
decreasing your weight
and making it to where
you can hike with it,
or primitive camp, or do your bushcraft,
or practice your survival, or do whatever
it is you're going to do.
And we know that a
lot of people out there
just harp on the survival and all they're
doing is primitive camping.
So we're moving on now.
We're going to do one of my favorites.
The next ones, the next
two that we're going to do,
next three that we're
going to do is amazing.
You take you six or seven fresh tomatoes,
and you slice them, dude,
about an eighth of an inch thick.
And oh, man.
Them things are
amazing, like fresh tomatoes
on off of the dehydrator.
Once you eat a tomato chip, dude, it's
got the most bold flavor.
And you add that to a little
bit with a little bit of salt
and a little bit of pepper.
Man, that stuff is amazing, dude.
Well, anyway, so you go
ahead and slice these things
about eight cents
thick, and then you just
put them to where they're barely touching
each other on your rack,
all the way around, dress that thing up,
stick it in there, put a
little bit of touch of salt,
touch of pepper on
there, put it in there for--
how long did I put it in there for?
You're going to do 145 to 150
degrees for about five to seven
hours.
And then once again,
the times are relevant.
I mean, the times are just
to give you a baseline to try.
Ultimately, it's until everything is
completely dehydrated.
It's not-- I can't explain it.
There's not a set time that
everything's going to be--
it's like whenever you
look on the back of a box,
whenever you're cooking,
it's a cornbread or a cake
or something like that.
It says 22 to 25 minutes.
Each oven is different.
Each dehydrator is different.
Everything is different.
So now, when you do these
tomatoes like this, get ready.
Get ready.
I'm telling you now, it is one of the
most amazing flavors.
It is so bold that it
just-- you get the entire flavor
of the tomato all at one time.
I cannot explain it.
If you never tried a
dehydrated tomato chip,
I promise you, you
would not be disappointed.
Now, why would you use a tomato chip?
Dehydrated tomatoes.
Well, you can crumble it
up and turn it into a powder
and use it for a soup base
while you're out into the woods.
Now, you take a fish.
You take your fish.
You boil your fish.
De-boned your fish and everything.
You got that meat.
Add some tomatoes in there.
Add a little bit of
onions in there or whatever.
Dehydrate stuff in there
and you have a fish soup.
You retained all the
nutrients and oils and fats
from that fish in the soup.
And so you're actually
doing yourself a good favor
by retaining all those nutrients.
And it really does give you a pick me up.
And it really does boost
your energy whenever you boil
your foods and drink it.
Now, I ain't going to lie.
It sucks.
Drinking liquid foods
for a couple of weeks,
but you're getting all
the nutrients from it.
You're not losing any nutrients.
And you're using all the nutrients.
Now, one of the other things that my
brother had turned me
on to was squash and zucchini.
Some people are like,
well, they're both a squash.
Well, I'm talking yellow
squash and zucchini squash.
All right, now fix that.
So you wouldn't believe
the amount of complainers.
You would not believe
people get up in the comments
and just start, you
said this, you said that.
But anyway, making chips from
dehydrated squash and zucchini
is a fantastic, healthy alternative--
alternative?
Alternative.
Alternative.
Golly, I can't even tell today.
This is crazy.
But an alternative to
the old potato chip,
the old fat-drenched potato chip.
And I need news because I'm
starting to look like I've
been living in a potato chip closet.
I'm starting to can't wait.
But they give you the same crunch
that a potato chip gives.
And you can add them into a pot of stew
where you can
reconstitute them and just cook them
or eat them whole.
And that's awesome because they--
I mean, they're awesome.
You put a little salt
and pepper on there.
And if you're looking for a healthy chip
and you want a healthy diet
and something with high fiber
and without all the saturated fats,
without all the garbage that
you get in a potato chip bag,
look, for the--
have you seen the price
of potato chips lately?
Holy moly.
So you get a bag of
chips like this, all right?
And like a Doritos.
I ain't even going to name no brands.
But you get a bag of chips like this.
And you open that dude up,
and all the chips is down here.
And you paid $6 for the chips.
That's crazy.
That is ridiculous.
I don't know why people pay for it.
People are lazy.
And people would just run
out there and just grab stuff
instead of researching
and doing stuff themselves.
All right, so I could take that $6,
and I could go down to the grocery store,
and I could buy $6 worth
of zucchini and squash,
yellow squash, or any flavor squash,
if you'd like any other kind
of squash, it doesn't matter,
as long as it's a squash.
You take that dang squash and
slice it up, put it in here.
You're going to have
more potato chips for $6.
Or you don't need potatoes, but you're
going to have more chips
for $6 to put inside a bag
than you would if you went to the store
and bought the unhealthy ones.
And it's cheaper.
You get more for your money.
And it's ridiculous.
And it does the same thing, except for it
don't give you all the fasts.
There's a problem.
If you could take certain corn chips--
nah, I ain't going to call nobody out.
But if you could take certain corn chips
that people like to use
in videos to start fires--
I've actually done it here, and there's
four different ones.
And you set them on a paper
towel or set them on something,
and that much grease
gets on the paper towel?
Dude, what are you eating, man?
Golly, that's crazy.
So moving along, you're going to
dehydrate those at 145
to 150 degrees for 7 to 10 hours.
Imagine that, 7 to 10 hours.
Thicker slices are going
to take a little longer.
Once finished, let it
cool down and then store them
in a vacuum-sealed bag.
I like to take mine, put
them in a vacuum-sealed bag,
and then I'll put them in the freezer.
The reason why I do that
is because they last long.
No rhyme or reason.
I don't know why I do that.
I've had problems where
chips tend to puncture the bag.
And if they puncture
the bag, then they're
no good after sitting for a while.
So they all get all soggy again.
That's crazy.
All right, onions, they
are a huge cooking staple.
And then onions are amazing.
I mean, all these
vegetables can be reconstituted.
Now, you can
reconstitute all these vegetables.
And a lot of commercial
seasonings start with onions.
And they'll dehydrate these onions down.
And then they will put
them in a food processor.
And they will grind
them down to a powder.
And you sprinkle that stuff in your food.
Onions, onion powder.
And you do the same thing at the house.
You can make your own onion powder.
You don't even have to have a dehydrator.
You can do it in an
oven at the lowest setting.
Just don't let it burn.
You can do the same thing with garlic.
I've done garlic before.
And what's funny is that
whenever you dehydrate garlic,
I did mince garlic
one time, dehydrated it,
and it looked exactly like--
anybody remember that cereal, Grape Nuts?
That's exactly what it looked like.
So you can do the same thing there.
You can do mushrooms.
Mushrooms are-- you take them big
portobello mushrooms,
and you go ahead and dehydrate them.
By the time you have a mushroom this big,
it's going to end up like this.
I mean, it's going to
be teensy-weensy-tiny.
And mushrooms are-- they almost disappear
whenever you dehydrate them.
Now, what I love to do with mushrooms
is not throw them
back in whole like that.
I love to make a powder out of them.
Take that powder and put it in my food,
my stews, my whatever.
And that mushroom
powder is good here lately.
You know what?
This year, I didn't find
any lines made mushrooms,
but I would love to get me some more
lines made powder I got.
I'm almost out from the
ones I made last year.
They last forever.
Now, mushrooms are an
absolute favorite item to dehydrate.
And I love using them in my food.
But be warned, they shrink
a lot during this process.
So bell peppers work too.
We're going to be
running out of time here.
We're hitting 32, 33 minutes.
Bell peppers work.
Any vegetable, any
vegetable that you want to use,
you can use in this dehydrator.
And you can make your
own seasonings with them.
You can dehydrate.
You can process them down into a powder.
You can use a mortar and
pestle, pestle and mortar,
whatever you want to call it.
And you could pulverize them, turn them
into a real fine powder,
and put them in a
little vial or a ziploc bag.
You don't even have to have
any vials or anything like that.
Just use a ziploc bag and take it out
into the woods with you
and use it to hunt.
Now, not to hunt, to cook.
And then I've seen
people in these amazing videos
that get millions and
millions and millions of views.
And dude was like 14,000
feet up in the mountain
overlooking the valley
with a stream and a creek,
not a tree around.
And he's cooking a fish on a stalk.
And I'm like, dude, there
ain't a tree for 13 miles.
And where did you find a stalk?
He had to track that
thing in there to do that.
But he's using all fresh vegetables.
And it's a great video.
I'm not going to lie about that.
It was a great video.
But these things are very lightweight.
So if you're going to
be hiking somewhere,
dehydrating your food is an awesome way
that anybody can do at home.
Anybody can use it at home
with an oven, with a dehydrator.
And it can be done.
So you don't have to have
a freeze dryer, which we're
going to get into next week.
We're going to talk about some freeze
dryer foods next week.
But until then, look,
guys, if you haven't--
have you all seen that
new video I just did?
Let's see.
For those of you that's going to be
watching the podcast,
I'm going to roll a video right here.
I know what you're thinking.
Not another video about coffee.
But if I had to be
honest, it is really that good.
That video was pretty cool.
I shot that while I was
camping this last week.
And then for those of you that are
watching the live stream,
I just did a video of a super
slow motion with the DJI Action
Cam 5 Pro or whatever.
And it did like 250 frames a second.
And this slowed the fire down.
So cool.
The fire was behind the coffee.
And I did the
Primitive Camping Blend Coffee.
And dude, it was so cool.
It was a cool video.
And it was cool doing
it out there in the woods
at the campsite.
But hey, look, if you don't mind,
go ahead and show some support.
Pick you up a pack of
Primitive Camping and Bushcraft Blend
Coffee.
Put the links in the video description
into the podcast
links and stuff like that.
And hey, I hope you enjoyed this episode.
And I will see you next time.
God bless you.