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In these episodes, Brandon and Lauren cover a miriad of topics ranging from preparing carnitas and utilizing lard, to slaughtering goat kids, making rennett, and the practice of gavage.  They also delve into more philosophical topics such as:  humane slaughter vs. natural death, the danger of compassion in the slaughter, and why eating meat is brazen.

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  • Hands-On Harvest Classes – Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
  • Meatsmith Membership – We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/product/membership/

Part 1 Show Notes:

  • Carnitas, 2:08
    • Utilizing lard, 7:55
  • Consuming fat: the triumvirate, 24:59
  • Keto diet and fasting, 27:27
  • New films up on our website under “Membership”, 36:26
    • The Curing of Lamb Flesh: Fenalore, 37:05
      • Salts, 37:42
    • TarTare, 54:08

Part 2 Show Notes

  • Slaughtering goat kids, 1:14
    • Scalding and scraping, 6:26
    • Rennett, 8:33
    • Kid carcass, 9:45
  • Slaughtering mauled sheep, 13:32
  • Humane slaughter vs. natural death, 20:13
  • The danger of compassion when slaughtering, 21:06
  • Eating meat is brazen, 24:53
  • Other spring projects, 27:43
    • Ducks and gavage, 28:20

Links for Episode 55:

Links for Episode 56:

 

 

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