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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 for smoking sausage, and why smoking and drinking go hand-in-hand.

Finally, Brandon discusses the design of his smokehouse and why he loves his Weber grill.

Introduction and Announcements:

Part 1 Show Notes:

  • The burden of abundance, and pondering the history of pigs in the Pacific Northwest, 1:44
  • Utilitarian function of smoking, 8:00
  • Smoking as: a component of culture, a flavor enhancer, and a bridge to the divine, 11:30
  • Curing/brining meat before smoking, 26:22
  • Difference between hot and cold smoking, 33:15
  • Our smoker, 38:50
  • White vs. blue smoke, 44:10

Part 2 Show Notes:

  • How to build a fire for smoking, 1:02
  • Home-made smokers vs. ready-made domesticated options (Why your smoker should be like ours), 5:16
  • Traditional English smokehouses, 12:33
  • Preservational brines and how to reverse their saltiness through cooking, 20:43
    • Jane Grigson brine recipe, 21:24
  • Molasses-heavy brine we used for our Christmas ham (taken from thesaltcuredpig.com), 25:13
  • Smoking sausage, 33:16
  • Wood as fuel for smoking, 43:35
  • Farmstead Meatsmith pork shares, 51:28

Links for Episodes 24 & 25:

 

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