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In Episode 43, Brandon expresses his eagerness to start a new project — a poultry fatting house!    Other topics include:  the tyranny of abundance; Brandon’s reason for generally avoiding nitrates (the reason may be different than you think); the magic of rennet; and a well-loved side topic — salami (it’s so delicious!)

In Episode 44, Brandon introduces “The Finisher”, a new tool he’s discovered for pithing ducks (rather than slitting their necks) which allows for a more attractive presentation and preserves the blood, within the animal, for such dishes as Duck a la Press.  Brandon and Lauren discuss the struggle that exists between humane killing and efficiency, and question whether pithing or neck slitting is the more humane method of poultry slaughter.   Other topics include:  making Duck a la Presse; how poultry plumage acts as a veil for an animal, but simultaneously reveals its nature and reality; how commodified forms of meat, as currently sold in supermarkets, allow us to forget that we are a burden to the earth; and how to preserve meat in its own fat in the form of confit and rillettes.  Finally, Lauren discusses her maiden venture into making hand soap from lard and her new Keto diet.

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

  • 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:

  • The tyranny of abundance: the fat of the pig, 2:54
  • Family Pig Class recap, 6:11
  • Avoiding nitrites: for health or other reasons?, 17:33
  • Salami, 30:00
  • Killing ducks, 37:50
  • Poultry fatting house, 42:37

Part 2 Show Notes:

  • Poultry slaughter: efficiency vs. humaneness, and aesthetics, 1:00
  • Stunning to kill: “The Finisher” pithing tool introduced, 2:30
  • How to make Duck a la Presse, 9:08
  • Plumage as a veil that both covers and reveals:  16:32
    • Retaining the veil to reveal both the nature and reality of the animal, 17:45
  • How commodified forms of meat allow us to forget that we are a burden to the earth, 22:13
  • Receiving the Gift: how docility to the nature of an animal yields more than is given, 22:35
  • Ethics of certain animal products, 33:33
  • Preserving meat in its own fat
    • Confit, 41:34
    • Rillettes, 47:20
  • Making soap from lard, 51:36

Links for Episode 43:

Links for Episode 44:

 

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