A Meatsmith Harvest

In these episodes Brandon and Lauren discuss smoking.  They explain its spiritual and cultural importance among traditional societies, its critical role as a pre-refrigeration meat preservation technique, and its incredible ability to enhance the flavor of any meat. They also discuss: brining as preparation for smoking, utilizing wood as a fuel source, the difference between hot and cold smoking, why blue smoke is preferable to white, special considerations with sausage, and the design of their smoker.

In these episodes Brandon and Lauren discuss sausage: its history and versatility, as well as its degradation in modern times.  Best of all, they give you the tools you need to make and season truly delicious sausage at home, using quality ingredients (it all starts with a happy healthy pig) in the right proportions.

In these episodes Brandon and Lauren discuss sausage: its history and versatility, as well as its degradation in modern times.  Best of all, they give you the tools you need to make and season truly delicious sausage at home, using quality ingredients (it all starts with a happy healthy pig) in the right proportions.

In these episodes Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head.  We also discuss head cheese, lard, lardo, roasting a whole piglet, and more!

Brandon and Lauren are talking about hunting and preparing deer. Brandon talks through deer processing and talks about that “gamey” flavor everyone uses when talking about venison. He and Lauren also discuss the culinary challenges of venison and how they bring more fat into the preparation of such a lean meat. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-18-19-hunting-deer-eating-venison

In this episode Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head. 

Brandon and Lauren are talking about hunting and preparing deer. Brandon talks through deer processing, and talks about that "gamey" flavor everyone uses when talking about venison. He and Lauren also discuss the culinary challenges of venison and how they bring more fat into the preparation of such a lean meat.

Part 2 of 2. Brandon and Lauren answer listener questions about farmsteading and animal harvesting. Topics range from how they seem to “do it all” to the heartache of processing animals to using every part of the animal, including blood and parts. They also talk about evaluating priorities and getting help when you can. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-16-homesteading-grab-bag-1/

Part 1 of 2. Brandon and Lauren answer listener questions about farmsteading and animal harvesting. Topics range from how they seem to “do it all” to the heartache of processing animals to using every part of the animal, including blood and parts. They also talk about evaluating priorities and getting help when you can.

Brandon and Lauren discuss the important step of pig depilation, or the removal of the hair from the pig. While there a couple ways to do this, Brandon favors dunking the pig into a drum of hot water - it’s more efficient, generally works better, and allows more precision.

In this episode, Brandon and Lauren talk about not only the process of killing a pig - the challenges, techniques, and tools - but also the philosophy behind the practices they use to slaughter an animal peacefully and effectively. Learn why pigs are so hard to kill (and therefore why your tools and trajectory are so important), hear Brandon tell some stories of pigs he has missed, and why you should keep pigs with their herd up until the end.

Brandon and Lauren discuss whole animal spit roasting over open fire.  They talk about the cardinal rules (don't use a thermometer,  don't have a deadline, low and slow and look for meat falling off the bone), how to take care of yourself, wood selection, and how you determine doneness...when it's done. They talk about how they learned their methods over years of trial and error, but show recent resources they've found that can be helpful in speeding up your learning curve.

Brandon and Lauren discuss their approach to traditional, small scale salami production, and how to make a unique salami, not just a pleasant one.  They talk about how environment and climate affect (in fact dictate) successful meat fermentation, using both science (which includes-not ignores-your senses) and an artful, aesthetically motivated approach.

Brandon and Lauren discuss becoming one's own authority for curing meat by using one's own senses, the science of water and salt on meat, as well as a well developed prowess.  They discuss whole muscle curing (as opposed to fermentation and confit methods of preservation) in a way that can fit the entire narrative in one's mind for use in the domestic scale.

Lauren and Brandon discuss the landscape of heritage breed pork production in the U.S. on the small scale.  You'll see that for being heritage breed enthusiasts they hesitate to encourage everyone to go get the first heritage animals you can get your hands on.