All right, welcome everybody to the second hour of the 24 hour nest.
We're here with Renegade Butcher and Kyle, how are you guys doing?
How's your day going?
Doing great, man.
Doing great.
Hey, I'm just sitting here parked grabbing some Wi-Fi and if I drop off at any point,
I'm under a severe thunderstorm warning.
It's been raining like crazy, but I think it's just going to pass over me.
Anyways, just pop it in saying hey to everybody.
I'm Josh Renegade Butcher, my buddy Kyle.
I'll have him introduce himself here in a minute.
We kind of hooked up a while back.
I run a podcast on home processing and just meat production and things like that.
And a lot of people took interest in it.
Everybody seemed really excited about the idea.
So yeah, since I've popped on Nostra, it's been a really, really welcoming reception there.
And my buddy Kyle here has really kind of got into the content creation game recently.
He's been on my podcast quite a bit, decided to start one of his own and start his own
YouTube channel.
So yeah, that's kind of where I'm at.
Kyle, go ahead and throw your your shit out there.
Let people know who you are.
What's going on, everybody?
So I'm Kyle Peralt.
You can follow me on all my stuff.
We just did.
We just started a YouTube channel.
We also just started a podcast.
And basically, we're just going to be focused on what happens around the farm.
We run a small farm in northern New Hampshire and we have a custom processing facility on
site that I work out of full time, along with, again, raising beef and pork.
So yeah, no, excited to be here.
That's awesome.
I'd love to have you guys just speak about what you guys do.
And yeah, just anything.
If we have any questions, we'll be sure to chime in.
But yeah, so grateful to have you guys on here.
Really appreciate it.
So what are you going to learn?
Yeah, no, for sure, man.
I'm happy to be able to bring some kind of content to Nostr that's not just about Bitcoin
and development, because, you know, why we love that.
And that's a big part of what brought me here, because I'm definitely a Bitcoin maxi to begin
with.
But I love seeing technology like this develop.
And the whole idea behind it is just liberty and freedom of speech and the ability for
people to self-determine.
You know, for us to build something that isn't centralized, which I know I can kind of speak
for both me and Kyle.
And we've seen how that affects us, not just when it comes to the monetary system, but
all across our lives, especially the food system right now.
And so that was kind of my my crazy journey.
Like I grew up a goofy nerd.
Like you know, I had a tech background.
I went to school for electronics.
I was a ham radio operator.
But I ended up later on in life moving to Texas because I kind of ended up listening
to a podcast about survival and lifestyle design that sort of gave me some really good
ideas on you know, maybe I need to be a little bit more free, have some more personal choice
came down here, the opportunity presented itself, gone some property started raising
some livestock took a temporary job processing beer.
And it just kind of grew from there.
I found something that just clicked with me.
I don't know why I was kind of naturally I wouldn't say good at it, but I adapted to
it really quick.
I learned very quickly in this this profession.
And very few people are able to do that.
Like I've worked with guys that have worked in this profession 20 30 years, and will learn
stuff for me.
But I think it's because I always try to learn from them to I'm always on a journey of learning.
So I've I've progressed moved through several several different companies ended up I ran
a whole USDA inspectors slaughter floor at one point and then finally got tired of a
bunch of corporate bullshit stepped out and started just going to individuals and either
offering processing services until that kind of became a state issue and educating people,
teaching people how to do it themselves at home to become independent from the state
and the systems that are out there.
And then I ran into some people that really kind of kicked me in the ass to start some
of my other stuff is you know, the content creation that I'm doing the I'm offering spices
and seasonings for people now to a lot of education and consultation.
And that's, that's really kind of taken off.
I've been doing that hard and heavy for about a year along with my other stuff.
And that's kind of how Kyle ended up finding me.
And he jumped in started learning at a time I spent you have a shitload to offer.
And he started putting this stuff out there.
I started with his YouTube channel and that shit's been been on point.
He is doing stuff with video that I have a hard time doing because it's a really difficult
medium to kind of film while you're doing it and demonstrate it to people who don't
know what they're doing, how it all comes together.
So he's doing a great job with it.
And his podcast podcast concept is really great.
My podcast is the renegade butcher podcast.
I talk mostly about just meat processing, cooking, liberty, just freedom minded topics.
I opened it up a little bit.
So I have plenty of stuff to talk about and I do at least one podcast a week, usually
more.
Kyle is going to be a little bit more focused on animal breeds and his farm stuff.
And it's an awesome place.
You should check it out.
I will let him tell you more about it because it needs to come from him, not me.
Thanks Josh.
But no, a lot of my stories kind of similar to Josh where I didn't grow up cutting meat,
like doing a lot of that as a kid.
I never hunted anything like that.
I got a job in the meat department at a grocery store and all of a sudden was like, oh, this
is something, this is something different.
Ended up getting an apprenticeship at a small convenience store slash butcher shop in the
town local to me.
Did that for almost two years, moved on to a more quote unquote gourmet butcher shop
that over time I ended up managing three of their locations and just kind of doing all
the ordering, cutting, basically running the whole back of the house.
And from there I ended up getting a job at a USDA facility up by us and I was there for
almost five years and it was the best job I ever had.
I learned so much through all the early years of me definitely knowing that I wanted to
be a butcher.
There was always the cutting up buddies deer and stuff like that just to kind of get experience.
But I had never just fully broken down whole cows and pigs and everything.
And it was everything I hoped it would be.
And from there we just kind of slowly started building our location on our property.
We live on 14 acres in Northern New Hampshire and it is fantastic.
We've moved into pork production and a little bit of beef production on the side.
That's mostly for fun.
But once I started listening to Josh's podcast, we started talking back and forth, became
buddies.
And that community was the one that really pushed me to start the channel.
I'd always wanted to do something, but I always thought it was going to be super hard to get
into, like to crack the door.
And as soon as I did it all just kind of falls in place and it's work.
You got to figure it out, which is super fun running a farm, the business, two kids and
now all of a sudden video editing at night.
But I just try to remember to have fun with it and enjoy it because it's like, oh, this
is kind of cool.
And I enjoy the videos that come out.
And even if it never takes off, I can still go back 10, 15 years from now and go, hey,
that's what our house used to look like.
Like, or we did that to my kids and now I've enjoyed it.
And the podcast is the new venture and it's the new hurdle to jump, but we're going to
get it done.
My podcast is called meet the critters.
Basically on the podcast every week we'll go through four categories, either cattle,
pigs, poultry, or exotic livestock.
Basically a kind of rundown of the history where they came from, why they're raised and
meat quality.
And then also just kind of go through my experience with those animals.
If I have had any experience with them, either cutting them up or raising them.
And then just kind of an overall bird's eye view of what's going on here at the farm.
Just between the farm and the shop, it's never ending.
And there's always something to talk about.
That was the most surprising thing about this when I started is I was like, man, I wonder
what I'm going to film.
And then day to day it's like, oh, well, I can toss a camera up.
And we can get something out of this because this is probably interesting to someone.
But yeah, no, it's been great.
And being on Josh's podcast a lot, super fun.
We have a good banter back and forth.
Well Kyle's kind of mentioned this before too.
It's a community thing and that's been a huge, huge part of what I've been doing the last
year or so and especially since the first of this year.
I kind of fiddled around with content creation and a podcast and everything and I was not
consistent.
But getting into it and getting things going and watching what other people was doing that
was working, I realized I've got to have a schedule.
I've got to be consistent with it.
I've got to make myself actually commit to doing this to really make it something I don't
want to say successful, but just worthwhile doing.
And yeah, that's one of the things I noticed that what I did do that worked the best was
community, was building up a community of people that are interested in exactly this.
Telegram has been the place for it right now.
I would love to see it move to Nostr.
I'd hope to see something Nostr like that will kind of fill that gap and make things
work.
But for now, Telegram is the best place we have to gather that community.
And right now it's somewhere in the neighborhood of 80, 90.
It fluctuates people that are over there every day sharing and communicating.
A lot of times sending vulgar messages and memes back and forth, but a lot of education
and learning and teaching that happens over there.
And that's been like the backbone of this.
That's what's driven the podcast.
That's what keeps me going with it.
Every morning when I wake up, before I jump on another fellow podcasters stream and bullshit
while I drink my coffee or directly after it, whatever, depending on how the morning
plays out, I have an audio question that I put up.
And that's just to get conversation flowing or throw something out there.
And every day I think of it on the fly.
Like I come up with something new or sometimes I've repeated it, but most of the time it's
something new and throw it out there.
And I'll do some short form content based on that throughout the day and everything
like that.
Just to kind of...
Oh my God, what happened?
Derek?
Yo, Derek, what happened?
Oh my God.
Cause I entered with the fucking with my phone.
Oh my God.
I opened the room again.
I think it's fine now.
Is it?
Why are people showing up in the streets?
Yeah, shit happens.
It's okay.
Man, what did I do?
What did I say?
Did I say something wrong?
Sorry guys.
I need to talk about killing animals.
I'm sorry.
Don't worry.
You're not being censored by anything.
I was like, Oh no, the Zuck got me.
You guys accidentally locked the room.
What did you do?
We have no idea what happened.
Derek, I'll tell you exactly what happened.
The room was closed and everything cut off.
Derek, so I can't...
No, I can't join.
It was Cassie.
I knew the whole time Cassie was Zuckerberg.
Fuck.
Or maybe it was me.
I'll tell him to refresh.
Hold on.
Let me message Kyle over there on telegraph.
He's like, what's going on?
He goes, did you get kicked out?
Yeah, it's going to be okay.
Okay.
It's going to be okay, guys.
We'll cut the recordings together.
I'm sure it'll be fine.
Leave it in.
It'll be fine.
It's part of the adventure right there.
Oh shit.
This is insane.
There's Kyle.
There he is.
All right, cool.
Well, anyway, like I said, we throw that...
I made it.
We'll throw that shit together.
The community though is really what has kind of kept shit going.
So if anybody's on telegram and wants to check it out, let me know.
You can always find the link.
I post it all the time, but you can find it at renegadebutcher.com.
But anyways, that's kind of where Kyle drifted over.
He requested to join one day.
And I will always be a little bit suspicious of random people that message or try to request
to join.
And I was like, hey, how's it going?
How'd you find the podcast?
And because there's plenty of spammers.
I need some crypto nut.
And he's like, hey, I listened to the podcast and thought your shit's kind of cool.
I run a butcher shop and I'm like, oh really?
Next thing you know, he was on my show and he's been on my show more than anybody else,
probably five, six fucking episodes now.
So yeah, it's been pretty cool.
It's great though, kind of like what Kyle touched on with the community aspect.
The thing we've noticed between the group and between what his experience in mind is,
both of us came from the background of working in a shop with a bunch of other guys that
we've learned from or worked with.
And there's a shop talk that happens.
Like we'll all kind of hang out and we'll bullshit.
And there's the inside jokes.
There's the banter back and forth.
There's a culture that develops around it.
Sort of like some of these nests, like we all pop in and it just develops its own kind
of thing.
And you miss that.
When you go out and do your stuff on your own and you're an entrepreneur, you end up
missing that.
Oh, it's huge.
It's so big.
Yeah, so it, right.
And then the telegram thing, the community there, it was there again.
We found that.
And I see a lot of that there on Noster too, which is why I'm so big on it, why I'm so
involved with it, because I think that's where things are going to go.
And I'm seeing it across the spectrum, not just with a couple of butchers that are seeing
something that's missing.
And maybe that's something that kind of reflects across society, not just one particular profession,
but just all throughout humanity.
We're all seeing a disconnection and a need for things like that.
So, but yeah, anyway, Kyle, you got any thoughts on that?
I know we got a couple of questions already loaded up in the clip.
So you roll it in.
Yeah, no.
I mean, it's just been so nice to have that community and that communication again, because
it's when you're working as a working butcher, nine hours of your day is standing in one
spot looking at a bench.
So the banter you have with all the people you're working with is so important.
And then all of a sudden it's like, all right, well, I'm not staring at a white bench as
much, but now I have no one to talk to.
So it's been super nice.
Not even just nobody to talk to.
You got nobody that gets all the weird intricacies and oddities of just cutting meat all day.
You know, yeah, we've had that.
We've had that conversation where it's like, there are things that happen to us that happen
to like point zero one percent of people that would understand.
Absolutely.
And you know, we'll have multiple times that we'll be on a podcast together and we'll get
going back and forth talking about stuff.
And I guarantee you, anybody who listens to that is going, what the hell are they talking
about?
Because you wouldn't really get it unless you were involved with it.
But the best episodes, the best episodes are the ones where we get a bunch of audience
involvement, people asking questions, talking and chatting.
And man, I'll tell you what, it's entertaining.
And I'm kind of watching the text chat over here they set up for it.
And Nasnavets had meant he had actually jumped in with a question, I think, when Sir Sleepy
had posted this originally, like a couple of days back.
So I don't want to neglect him.
And he was asking to you and me what our opinion was on seasoning, both meat or the pan, like
I'm assuming with cast iron.
And when and what and how we do it.
And you got any thoughts on that, Kyle, before I jump in and blurt out my shit?
I am not as good to my cast irons as I should be.
You'd be mad at me for how I treat my cast irons.
But seasoning, I still have that pack of sweet sausage that I'm actually going to be making
this week.
So I can't wait to try it.
But no, man, like go away with it.
You still haven't used it.
No, you're fine.
I still have charred a fucking bear fat you sent me.
I haven't done anything with so yeah, exactly.
We're even.
We're even, man.
No, no, I'm not the best with my cast irons either.
But I have a lot of them.
There are some that that get forgotten about and get re-seasoned before the next camping
trip.
But I have a lot of them that I do like to use on a regular basis.
So as far as seasoning a pan goes, that's a loaded topic.
And there's so much debate when it comes to the whole cast iron community.
Or I know folks will get into seasoning some of the carbon steel pans.
But really, I think it comes down to what oil you use and being using a hot, very hot
flame when you're doing it and not smoking your house up too bad.
All oils have a smoke point.
You want to use an oil ideally with a high smoke point because you can get it hotter,
cause a reaction you need to make that nonstick surface with less smoke.
You want to kind of teeter right on that edge.
Well, you know, it's great that bear fat.
Bear fats would be good.
Right, right.
Lard is good.
What's the best?
In my opinion, the top of the line is going to be and I'd say neck and neck between the
animal fats and vegetable fats are going to be beef tallow and avocado oil.
Think about the fact that beef tallow stays solid when lard and bear fat goes liquid.
Yeah, exactly.
It is such a hard fat.
It's almost like a wax.
It could almost be a replacement for beeswax.
So would you do suet or would you do back fat?
Like if you have like a really fat rib.
I think either would work.
I usually use back fat more because most of the time I would just take the things I don't
want to bother rendering down.
I'll take the really clean stuff, render it first and I'll take the extra trimmings when
I'm processing the animal and I'll just, there are times I'll just toss a whole chunk, like
basically a rib eye cap in the pan and move it around as I'm getting hot just to kind
of get that seasoning on.
Yeah, avocado.
Yeah, I see Nasnavet said there in the comments.
Yes.
Avocado oil really, yes, avocado oil has the highest smoke point of any vegetable oil.
So that is why they recommend it.
If you don't have access to something like tallow or lard, if you are searing a steak,
they will mention avocado oil because it is the one vegetable oil that will get up to
about, I forget the way the exact point is, it's somewhere between 450 and 500 degrees
before it actually starts to smoke and break down.
So that's where I'm at with that.
As far as seasoning meat goes though, well that's a whole Pandora's box of, oh my God,
what the hell.
It could be anything.
There's a lot of stuff.
I do sell some seasonings if you want to check anything out or if you have anything you're
looking for in particular, go to renegadebutcher.com.
If I don't sell it, there's a form you can just put in what you're looking for and let
me know and like, especially if you know quantities of what you're trying to do.
I can give you a custom quote on some stuff, but I do all kinds of information on recipes
and stuff all the time.
You could definitely do, you can go anywhere from doing like marinades where you are soaking
things prior to cooking them all the way up to dry brines or seasoning after cooking.
That's an intense topic.
So it really depends on what you're doing and why you're doing it and there's no right
answer because everybody has a preference.
I like to mix it up.
I like to do a bunch of different things.
I don't want to eat the same thing every day and that's the beauty of seasoning, especially
if you're somebody that leans more on a keto carnivore diet or any limited diet where you're
limiting what you are eating.
Seasoning is your lifesaver because you can make things different without having to change
the base of it.
So yeah, Derek says he loves hearing fellow cast iron maxis.
Yes.
And he updated the donation link.
So hopefully somebody will try that out and see if it works.
But anyways, yeah, I love cast iron.
I have recently picked up a couple of cast iron pans that were enamel coated and I will
say I do like it.
We've got the Dutch oven and I love it.
Yeah, I do.
I've got a Dutch oven and I've got a frying pan and I was kind of hesitant.
I've seen a lot more of them recently.
I was like, I don't know.
But I'll tell you what, the fact that it is a smooth surface and that it does the heat
retention that cast iron does, it is really nice.
I've seen some guys and I know they get a lot of flack from the old school like original
cast iron guys.
But there are some guys that will do a mirror polish on the inside of cast iron pans.
I would love to try it.
I'm not going to swear by it.
I'm not going to say it's the best thing in the world.
My God.
Oh, that just, it just makes me hard thinking about anyway.
I just did a, I just did a tri tip in the cast iron tonight and it was delicious off
our steer we put in this winter.
Oh, so good.
So Derek says he has vintage cast irons from the Griswold and Lodge from the 1920s and
40s.
Man, that's back when they really made those things too.
Right.
The stuff nowadays, they're good.
They're definitely better than the majority.
If you are just starting out with cooking or you really want to up your cooking game,
especially if you have a gas range or actually probably if you don't, it's honestly probably
better because I can go into all that whole ball game anyway.
Cast iron is a great way to get into it because you can buy a cast iron pan and they're not
super cheap for a good quality cast iron pan, but they are still cheaper than any of the
high dollar frickin Gordon Ramsay pans that you can go out and buy and they're going to
do the job.
They're going to do things that your cheap little eighth inch rolled steel Teflon poison
filled little crap pan from Walmart will never do.
You know, it's it.
That's the thing.
Think about it.
Every time you bought a cheap skillet, all the nonstick scrapes off and where did it
go?
Well, it went into your food and pretty much it ends up all dented and warped eventually
because it's just thin rolled steel.
Cast iron pans will retain heat and keep an even temperature and they will actually hold
a high temp and allow you to see your meat properly.
So if you want a really good steak with a really good crust on it and you don't want
to like, you know, fire up the grill outside, cast iron is a really, really good way to
go and that's just one use for it.
So yeah, that's what I did tonight.
I literally seared it on both sides, tossed some onions and garlic on it and tossed in
the oven for half hour for you.
That's the other beautiful thing, you know, it's because the whole thing, right?
Right, right.
Everybody's like, oh, but it doesn't have a handle where I won't burn my hand off.
You can have a little sleeve or grab an oven mitt or whatnot and be a man and not burn
yourself on the hot metal.
And but you can put the whole fucking pan in the oven and it works.
Well, then the best part is once you take it out of the oven, you can take the meat
out of the pan, then take the pan, put it back on the stove, make your pan sauce and
do all that and you're not dirtying for three or four dishes to get there.
It's all in the same thing.
Like it's all in the same pan.
Yeah, Derek says he uses a leather sleeve and it works.
It works great.
Yeah, I did the same thing.
Yeah, the handle sheaths are super cheap.
The I mean, if nothing else, there are many times that I've used, I've been out camping
and you're looking around, you can't find it.
You've got a leather sleeve.
You've got a little sheath or something.
But no, no, grab the closest like piece of clothing or a rag.
You know, just don't use baby bibs before.
Like it's gonna work.
You're gonna be fine.
I'm not 12.
I can figure out how to not burn myself by touching the hot thing.
You know, so it's one of those.
It's a grown up pan.
I want to roll back up here before I forget and get it lost in the mix because the text
chats going on and I can't wait till it's integrated with mess.
That's gonna be awesome.
But Eric Andrews that I know he follows all my stuff over on telegram and podcast, but
he's followed over to Nostra and that's awesome.
He asked, Am I thinking about doing doing any workshops?
And I would love to do some more workshops, do some more education like that.
Hopefully in the works.
It's a weird place when it comes to the legality of it because it's how you present it.
You can't just go without being a licensed at least custom exempt but you're in and you've
still got restrictions.
Go and just process an animal in public and like distribute that to other people without
the state coming in and giving you a PP slap and saying, no, you can't do this.
So I mean, I've literally had somebody show up.
If we ever catch you doing what we count as an illegal slaughter, it's like a $5,000 fine
with potential of jail time.
And I'm like, oh, well, that's great to know.
So it's how you do present things.
People still thankfully, oh my God, still have the liberty to be able to process their
own animals and the freedom to do that.
And they haven't found a way to outlaw me teaching yet.
So I would love to be able to do some more of that.
I just have to find the opportunities for it.
I also have to have individuals who own the animals and the property who are willing to
offer me the space to do so and are going to be at least, you know, as far as everything
appears, the end consumers of said products.
So I will show up as a consultant to be able to do those sort of things.
There will be, I will be at the Self-Reliance Festival in Tennessee coming up in October.
And I know Kyle is going to be there as well.
And hopefully everything works out because I know the folks that do run it and I know
a lot of folks that are going to be there.
And I would love to be able to be putting on some sort of demonstration or a part of
a group demonstration between me and several other butchers that are going to be there
and involved in that.
So if you are in this kind of space or you have the ability to make it to Tennessee in
October, now is really the time to get tickets for that too, because you get early bird specials
on it.
It's, I want to say, $75.
Yeah, it's going to go up by at least $20 within a few months.
And then, of course, there's add-ons and things you can do like that.
If any of you are familiar with permaculture or any of that stuff like that, if it tells
you anything about the caliber of this event, other than 700 to 1,000 people are going to
be there.
Folks like Jack Spearco are going to be there.
Nicole Sauce, if you know anything about those folks.
But Joel Salatin is putting on an extra demonstration with an additional price for personal instructions
on chicken processing.
So that right there is probably worth the price of admission.
That's a huge thing.
If you know anything about self-sufficiency or permaculture or anything like that, if
you follow those folks, Joel is probably currently the most prevalent living promoter.
He's the founder of some of these ideas of being able to do things more in line with
natural systems.
He's like the godfather of it.
I've basically planned my entire, all my new pastures that I'm building this year are based
on all of his stuff of just recreational grazing, really letting the land work for you, let
the animals work for you.
I think anybody else currently, anybody else who has been more influential than Joel Salatin
in the field of permaculture is probably not alive right now.
Yeah, no, absolutely.
So the fact that he's going to be there, it's like this is a quality event.
I want to say this is going to be their sixth event.
So we'll see how it works out.
There's apparently going to be like a Bitcoin Park meetup in Nashville a couple days ahead
at the time of that, so I may try to make it be like a week long event for me and go
out and participate in that.
There is nothing on paper for sure yet, but hopefully if we can make it work, maybe processing
some or slaughtering some pigs a few days ahead and maybe doing some sort of a competitive
butchery breakdown process slash educational type thing going on.
We'll see how it works.
We'll see how it works, but we're going to have enough butchers there.
We may do a little bit of showing off and some educational breakouts for folks that
are showing up.
So I would love to be able to be in a position to do four, five, six events every year like
that, but I'm not quite there yet.
I still have to have like a day job and go make my money somewhere else.
So if you guys buy enough seasonings from me, I can probably do a lot more workshops.
We're definitely up here.
We're definitely going towards that direction as well at some point.
I'd love to start doing deer processing classes and stuff like that.
I'd probably do like a beef and pork like once or twice a year just for customers and
people that are interested in coming to the shop and having me work for them.
It's like, well, let me show you everything that's on your animal that you don't know
about and now you do.
Like kind of thing of helping grow my customer base and also just teach people about the
process.
I say all the time, anyone can do this.
It's just a matter of putting in the time and effort for it.
Like it's really not difficult, but the hard part is remembering what you're doing when
it comes to this.
Every animal comes apart pretty similar, but again, it's just the muscle groups, the pieces,
but I would love to do that at some point for sure.
Oh, absolutely.
Absolutely.
I think it's one of those things.
Anybody could learn to do this, but not everybody is going to want to learn to do this.
It's not for everyone, there is an emotional barrier for a lot of folks and that's okay.
I understand that.
I'm not judging anybody for it, but hey, if there wasn't, neither of us probably would
have a job if everybody did this for themselves, but there are a lot of people and a growing
number of people that want to learn this.
Right.
They want to be involved in this because we're seeing so much more of a resurgence of people
who want to be more self-reliant.
Yeah, they want to know where their food comes from.
Whether it comes to food, money or anything.
Hey, I wanted to ask you real quick, Kyle, before we start just bringing random people
up and having them for a question status live.
What do you think?
Okay, I know everybody here who is listening, who is on Frog Talk, they come from the background
of Bitcoin and Oscar and probably a tech background or something related and they show up and
they're interested in this because it relates because we're all humans and we eat, but at
the same time, it's a little different.
You are not really technically background.
You just showed up and you followed along and so we were super interested in this sort
of stuff.
What would you say your reaction as a super new to this would be to Nostr and what's your
experience so far?
I have enjoyed it.
Honestly, I am not a technically competent person in any way, shape or form and I'm amazed
I'm here right now.
But honestly, download, like figuring it all out wasn't too difficult.
I'm lucky that Josh and a couple other people in our community put out like five or six
videos on how to do this in a row and then I still ended up texting Josh going, you need
to hold my hand like a small child through this.
Honestly, I figured a lot of it out on my own.
Over time, I have had to be like, hey, I don't even know what this is and he's had to talk
me through it.
But no, it's been great.
It really has.
I will be honest, I have not explored it to its full potential yet.
I have.
None of us have.
I know.
All of the people here who really know what the fuck's going on, which are way beyond
me have not explored this to its potential yet.
I just feel proud of myself that I have like a cover picture on my actual like page.
I see that.
I see that your hand is up like you're waiting to talk.
Yeah, I see.
That's the other thing.
I have no idea why it's doing that.
I've been looking at the whole time.
Click the hand.
Yeah, what the fuck?
I don't know.
You're good.
You're fine, man.
But yeah, no, I'm proud of you, man.
You managed to make it work.
Okay, so there was one morning, oh, sleepy's over there just raising his hand and dropping
it.
Yeah.
It was like a high five.
He's like, hey, yeah, there we go.
That's a new one.
High five.
All right, sweet.
I like it.
Oh shit.
So, oh, sorry.
We're like I said, we're active on Telegram and Kyle ended up listening to my buddy Brian.
He runs.
I was forced in all this.
And yeah, so he pops over there the one morning and my buddy and I, we co-host a podcast on
lightning like we have for the last, oh, since last summer, I don't even know how long it's
been, but we got really excited and we spent so much time in different groups talking to
people about how the shit works and how to get involved and how cool this was for the
average person.
And nobody really understood because you have the developers all speaking geek and normal
people speaking normal people and they can't communicate to each other because nobody really
gets it.
And both of us have a little bit of a technical background.
Well both Brian and I have more, we have a technical background in that we both have
been service techs in industries where we've had some sort of electronics or technical
backgrounds, but we also have worked for the majority of our lives, blue collar jobs.
So we're kind of like a foot in both worlds.
And you know, it just fell into place that we spent a lot of time helping the average
Joe figure out how to use this and communicating to people who are way more technical than
us like coders and devs and stuff like that, that hey, look, these are the things that
need to change or these are the things you need to know to get involved with this or
that or the other.
And we sort of took a little hiatus because I got really into my busy season from doing
that podcast, but shoot, once we kind of fell into an Oscar and discovered it, we've been
fired up and excited about it.
But not totally related to that.
There's the tip bot for lightning on telegram.
And my buddy has decided he wanted to throw out like a giveaway, like 10k sats every Friday.
Like you have to jump in there, do the right hashtag.
There's a drawing.
You know, building participation to his podcast and Kyle over here was involved with that.
And well, for some weird fluke, I don't know, I won twice in a row.
And I just said, All right, Kyle, here you go.
I said, If I win, I'll donate my winnings to Kyle.
And so he got them.
And now he had 10,000 sats and had to learn what to do with them.
So it wasn't even the end of the day before he was messaging me going, All right, now
that I have these, how do I do it?
It was within 15 minutes.
I was like, Okay,
How do I do the nostril thing?
What do I do with these?
So yeah, he, he got kind of force zapped into into this world.
So to put this all in perspective, I just paid for a large construction job with two
pigs and a half a cow.
So I'm going backwards when it comes to this whole currency thing.
So
you see, that's the cool thing, though.
We're going, you're going backwards as in you're going to barter.
But this what we're looking at here is, yes, it's super technical and digital.
And it's all that fun shit.
But it's like the electronic version of barter is why is it?
Why is barter superior?
Because it's real shit.
And it has real fucking value, right?
Like it actually means something.
This is saying, wait, what if what if if electronic money actually had a real value and had a
real meaning instead of we just made it up and said, hey, let's make more debt so we
can pretend more money exists.
What if there was actually something behind it?
That's why Bitcoin.
Right.
I haven't made that hurdle yet.
Yeah, I know.
I know you're getting there, though.
But but you know, you see you start to see it.
The beautiful thing about it.
And you'll hear this.
It'll make more sense when you start to understand it.
When people talk about Bitcoin, they always mention proof of work as in, you know, something
has proven itself.
Something is doing a thing and it actually does the thing.
Right.
So you can see that.
Oh, look, it functions.
You're actually seeing the proof of work before you understand what that means.
So yeah, we'll circle back to that, I'm sure.
No, absolutely.
No, it's been fun.
It has been cool figuring all this out and realizing that at thirty two on that, like
a 70 year old's technological level.
I'm like, oh, boy, you'll be fine.
You'll figure it out.
But you haven't.
I see somebody that chat over there.
Henry had popped in.
He said, what's up, Frog Talk?
And he says, yes, cast iron.
I love cooking my steak on rancid seed oils.
Hey, if you had tuned in earlier, you might have heard us talk a little bit about the
avocado oil was mentioned.
But we I highly advocate if you can, us season your cast iron with beef tallow.
I mean, lards fine, too, but beef tallow, man.
If you have that, I love using that.
I mean, I have not used the bear fat to try to season anything yet, but I am all for he
says just during the pot.
Hopefully it's a cast iron pot.
Real nice.
No, Henry, I hope it's a cast iron pot.
Just just stir that cauldron.
Let's do it.
There you go.
Hey, I see we got like what another 16 minutes.
Anybody want to come up on stage?
We got questions.
What we got going on here?
What do you think?
Sleepy got a question for us.
We're bringing on new one up and let's see what you got.
What's going on, guys?
Great to see you again.
Listen, I'm going to fire a couple of questions at you and jump off the stage and just let
you guys talk.
But I wanted to know, do you guys do any harvesting of my favorite meats, which is rabbit and
lamb and have either of you had or made haggis?
Because I had it once and that stuff is phenomenal.
You want to go first, Josh?
You want me to go first?
You go first because I'll probably go longer.
So go first.
We used to raise rabbit.
We did a lot.
We probably do three or four liters a year.
And the past couple of years, we haven't just because we've moved up to cattle and pigs
and stuff like that.
And I honestly just didn't have the time.
So now the two breeders we have left just kind of live in a lap of luxury, just kind
of like, we're here now, which is fun.
But lamb, I don't raise lambs.
I am not a huge fan of goats and lamb from a processing perspective.
So I hold it.
I hate them.
I really do.
I don't know why.
I really don't.
They're super easy to process, but there's just something about them.
I hate these fuckers.
We have thought about putting a couple of sheep out with the cows, but yeah, that hasn't
happened yet.
And haggis, I have not.
I've thought about it.
Everything's there, but I just haven't ventured down that path yet.
Yeah.
As far as rabbits go, I've processed rabbits.
I've done a decent base with wild rabbits, but I haven't had luck raising rabbits.
But Mike, I'm in Southeast Texas.
My climate is hot.
Yeah, that's tough.
It's like nine months of the year.
It's Satan's ball sack.
It's hot.
Yeah.
The best time to have rabbits I've found is literally in the middle of a blizzard because
that's where every single time.
And you're in New Hampshire.
I don't get blizzards.
I don't even get your spring as a winter.
You sure don't.
It's yeah.
Every once in a while it gets below 20 degrees Fahrenheit.
And it's to us, that's like, oh, cold.
Now I grew up in the Midwest.
I understand that.
But coming down here, if you don't know this, and I see lots of people talking about how
rabbits are the ultimate homesteading and backyard.
And if you're not raising them, you're doing it wrong.
And I get that.
I totally agree.
I advocate the fuck out of it.
If you see a lot of my like meat freedom artwork, it's like features rabbits.
Like it's a great option for most people.
But in a hot climate, the buck rabbit goes sterile over 80 to 85 degrees.
So the whole idea is that they can breed multiple times a year, like four to six times a year
and have multiple litters.
And really one rabbit doe managed properly can produce more meat than a cow in a year
in the right climate.
But it's not my climate.
So I refuse to raise an animal that I have to keep in air conditioning 24 seven or nine
months of the year.
To me, it just does not make sense what I can raise other things.
So I don't.
And as far as sheep goes, I don't have a problem with sheep.
I don't have the issue that that Kyle has against them.
But they are a pain in the ass with the if they're not a hair sheep, if they're a wool
sheep.
They're a little bit of a pain to process the skin because of the extra hair.
But with my setup or the way I'll do things, I don't mind it.
And I get a lot of folks that last minute to do them.
They're fairly small.
They're easy.
If you can do a deer, you can probably do sheep.
I do like them.
I like the fact that their fat is very similar to a beef tallow.
I love eating them when I do have the opportunity to do it.
I'm not in a position to raise them myself.
So I don't.
But the ones I have processed, I mean, I enjoy the process of doing them.
So there is that.
There was another question embedded in there that I might be missing and forgetting.
And hopefully I don't gloss over it.
Haggis.
That's right.
Haggis.
I have not done it myself.
I have had it.
I've had authentic Haggis that was not done in in the organs because there is some weird
legality in the US specifically that I think it's around lungs.
They worry about something that, you know, so you could probably do it yourself, but
you couldn't really do it for resale.
But I've had basically the fillings made.
The other thing is though, the chopped organ meats like liver, kidney mixed with a filler,
they're usually using barley and things like that.
Barley and oats, I believe, in Haggis.
The equivalent to that, it's an old French dish that the Cajuns down in Southeast Texas,
Southeast or down Louisiana, Southeast Texas, Missouri.
Really common.
You find it in gas stations down here.
They call it Boudin.
Oh, you got it.
U-D-I-N.
And it's rice based, but it's meat and liver and vegetables and seasoning and it's all
chopped up, cooked together and usually put in the sausage casing, but it can be done
other ways.
And it's fucking delicious.
I have never heard of it until I moved down here.
And it's very much a regional thing.
But if you love it, you love it.
If you don't like it, eh, you know, I've had folks that just turn up their nose at it,
but people who grew up around here eating it, it's great.
And somehow being a Northern boy, I make better Boudin than most of the folks down here that
do.
And I make a shit ton of it every year.
And it's great.
It's got like celery and onion and bell peppers along with different spices and rice cooked
together with liver and meat and whatnot.
I'm not a big fan of eating liver, but it's a great way to get liver into your diet too.
If you're not fully keto, it is definitely not keto friendly with the rice.
So yeah, that's, that's my equivalent of it.
And if you look up, it's actually old school French cuisine, predating Cajun culture.
There's two types of Boudin Blanc, which is like what I talked about.
And there's Boudin Rouge, which actually was a blood sausage that would include blood that
was cooked into the rice.
And that's kind of like the old school English blood sausage.
Have you cleaned your own casings?
I've had people ask me to, and I was like, you know what, you know, you don't pay me
enough to wash out pigs assholes.
They're too cheap.
I can literally get enough to do 100 to 120 pounds of sausage for 20 to $30.
I know.
I think I am.
I think I am going to try it this year though.
Well, I wouldn't mind trying it.
I would not mind trying it just to know.
When, usually when the opportunity comes up at somebody else's animal and they're asking
me about it and I'm like, look, I am not going to be the reason that you get sick because
I didn't wash some pigs and test it out.
Exactly.
So no, it's a whole thing.
Yeah.
It sounds like a whole process.
It sounds like like kind of a shitty job, man.
Yeah.
Hey, I see what you did.
Hey, anybody else got any questions there?
Yeah, we can just bullshit for nine minutes if need be.
That's not hard.
If you listen to any of my podcasts or any of the podcasts where me and Kyle are on together,
it's not hard for us to fill time.
I know when they were first talking about this, I think it was sleepy is like, can you
guys like fill an hour?
I'm like, I can fucking fill an hour.
I do it like at least once a week.
And if you get me and Kyle together, you're probably going to have to put the brakes on
because we're going to be like two hours in going, guys, guys, we got other people.
We got other people.
Usually I have to jump off because a baby's crying.
We'd go for another hour.
Yeah.
It's like a weekly thing.
If you like this sort of chat and banter, check out my shit, check out Renegade Butcher
for sure.
Every Tuesday evening, I will I do a live podcast.
It goes out onto YouTube, Twitter, Twitch, all the fun fucking places and shit.
I'd love to get it on Nest.
I did one last week on Nest and split between this that and the other.
And just so you all know, this whole Nest right now for the hour that we're on, I'm broadcasting
it to mine and Kyle's channels as well on a split screen.
So it's going to be out there for us.
It's going to be a bonus episode on both of our podcasts.
Yay.
Right?
That's incredible.
We have free content.
Free content.
Why not?
We have Satoshi Tiko over here.
He wants to ask questions to you guys.
Awesome.
So my thought too was why not push this out in front of our audiences and have them go
what the fuck is Nostrness?
Maybe somebody will come over here to find out.
But yes, Satoshi, go for it, man.
Hey, how are you guys?
Happy to be here with the frots.
So what do you think about those reality shows where you have kids, you know, doing the grill
and some other folks doing the smoking of, you know, huge quantities of meat?
Do you think that's a stage?
Is it any good or what do you think about it?
You know, those on FoodNet or in other.
You want to go with that, Kyle, first?
I'm not even really sure of the full question.
I apologize.
So what are our thoughts on the kids doing it or just the shows themselves?
The shows and the stuff, yeah.
Oh, because I'll say Barbecue Pitmasters got me through the first three months of my first
kid who did not sleep.
And I watched marathons of Barbecue Pitmasters.
They're great.
I love them.
They're completely staged for sure.
Oh, right.
Yeah, I don't honestly I don't watch a lot of a lot of TV anymore.
I've been really focused on just trying to work on my business type stuff.
And I've also where I'm at at home, like a long time ago, I kind of just cut the cord.
I don't have cable.
And when I moved down here, my Internet connection has been horrible, which is why I'm sitting
in a car right now in a public park on Wi-Fi when I do my podcasts, because I live in a
rural area and it's really hard to get good Internet there.
Good solid like hardwired Internet.
So I just don't and I don't spend a lot of time sitting at home.
When I go home, I like take care of the animals and I lay down.
I go to bed and get up in the morning and make my coffee and I go to work.
So I don't I don't watch a lot of TV there.
So I've missed out on a lot of stuff in probably the last decade that's been on.
But most of the time, what I've seen with those reality shows is they're they're pretty
pretty stage.
But at the same time, getting kids involved in barbecue and smoking and stuff, I think
it's a great thing.
Oh, it's huge.
The only reason I'm here right now and doing what I'm doing and teaching people about cooking
and running a seasoning company.
I loved trying to teach people.
I've loved how trying to learn.
I've loved different seasonings and experimenting and failing and finding what works and what
doesn't in the kitchen.
I've kind of slacked off the last couple of weeks, but I've done like a series on different
seasonings and the history of them and stuff like that and short video content and stuff
like that.
And the whole reason that started out was I was homeschooled.
I grew up in a small kind of I want to go into it all.
But it was sort of like a little cultish household almost.
It was a bizarre type thing.
But I was the one in charge of cooking from nine years old.
Like as soon as I was old enough to learn not to burn myself on the stove, I was the
one in charge of cooking.
And we were poor.
I mean, we grew up in poverty.
We didn't have a lot to work with.
And I had to learn to make it interesting so nobody complained with what seasonings were
around.
So I got I kind of got baptized in fire in a way with learning how to really cook.
And then my whole journey since then from from there to now has been constantly growing
and seeing new things.
And I absolutely love it.
So I think getting kids involved when they're young is a great way for them to learn the
skill and whether that's something that's going to be a lifelong passion for them or
not.
At the very least, they're going to learn how to cook.
And I think that's something that so many people today don't.
I mean, I know an uncomfortably large amount of people that eat 90 percent of their food,
either fast food or ordered in because they don't know how to boil water or warm up a
frozen pizza.
You know, it's it's sad that we're in a place where that's the case.
But it sort of scares me that so many people don't even know these basic ideas and these
basic skills.
They weren't taught, you know, they didn't grow up learning how to do it.
So that's just like a little part of why I like to do what I do is just hopefully teaching
people some things because it always surprises me where things that seem common knowledge
to me just just aren't anymore.
And I'll say to the kids thing, I mean, my daughters have been on kill floors since they
were three weeks old.
I think both of them like in the shop next to the bench is a playpen because it's like
part of doing this is like, yeah, you're going to be in here because one, you have to because
I got to work.
But also, like, you're going to learn this.
Like we're going to figure it out.
And I've talked to my wife about it.
And it's like, I don't care if they never do it again after high school or like whatever
point they get to, but they'll have that skill and they'll know how to do it.
The point is they'll know how, whether they choose to or not.
They'll know how.
Right.
And it's like I've put it into the retrospective, like, all right, say they go to college to
do something else, like whatever, instead of going to get a job at a coffee shop, they're
going to be able to walk into any grocery store that's within walking distance to their
dorms and go straight to the meat department and go give me a cut test.
And they'll be able to cut every single person in there.
Guaranteed.
I see we're rolling up almost here.
We got less than a minute, man.
You want to throw out real quick your shit or people can go and find and follow you on
the audio side if they just hear this and that'll be the same.
Yes.
So we I am at YouTube, Instagram and now TikTok at Backwood Butcher 603.
My pub key is down here.
I'm on YouTube, I'm averaging two to three videos a week.
Again, just stuff on the farm and stuff in the shop, breakdown videos, whole carcasses.
We just put out our first slaughter video, edited gently for YouTube.
And yeah, no, come follow us for sure.
Yeah, absolutely.
If you're interested in this stuff, interested in learning or you can find me pretty much
everywhere at Renegade Butcher.
My pub key is down here below my profile.
But yes, RenegadeButcher.com.
You should be able to find everything there.
And yeah, you got any questions, don't hesitate to reach out to either of us.
Let us know.
Come find us.
And that's why we're here.
We'll catch you guys over on Noster or everywhere else.
Absolutely.
Thank you guys so much.
It was amazing.
Tano, any last closing words?
I just want to thank you guys.
As a novice, this was absolutely amazing for me to learn.
I have so many questions for later.
And I'm going to for sure DM you.
And I'm looking forward to seeing all those videos and everything.
Thank you so much, both of you, for coming on.
I'm going to try to do at least one weekly nest if I can as a podcast.
So hopefully that'll open some stuff up for people who really want to ask questions.
No, absolutely.
I mean, I definitely post everything that I do on here as well.
So whenever there's a new video out, it gets shared straight to Noster.
And yeah, go ahead and follow us.
We got some cool stuff coming out.
Awesome.
And there you go.