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.
Introduction and Announcements:
- Taking our time with these podcast episodes (less but longer episodes) due to our desire to attend to where our conversation leads.
- Meatsmith Pork Shares for sale! Mangalitza (summer/fall) and Gloucester Old Spot (winter) Shares available now for reserve. Email email@example.com to secure a share. See here for pricing and details on what’s included: http://farmsteadmeatsmith.com/pork-shares/
- Testimonial that blew us away: listen at minute 7:20
- Fall Classes are up! Purchase now…they will go quickly this spring/summer: http://farmsteadmeatsmith.com/upcoming-classes/
- Cochon 555 Seattle recap; 18: 30
- First, a reference to our new favorite cheap beer 🙂
- Breaking down meat preservation into 3 categories: Whole Muscle Curing, Fermentation & Fatting
- So…What is whole muscle curing? 33:00, holding preservation and flavor in balance as the way to achieve harmony…not necessarily acceptance from the dominant discourse voices.
- Addressing the little devil of fear on our shoulder
- What is botulism? 1:04:35
- How would you cure different muscles (of different thicknesses)? 1:20:00
- Salt Peter vs. Nitrate vs. Nitrite, 1:35:00
- A final encouragement to go for it!…and to trust our innate spoilage detection capacity as humans. 1:46:00
Links for Episode 11:
-Pork Shares: http://farmsteadmeatsmith.com/pork-shares/
-GOS Pork Share highlight films: coming soon.
-Upcoming classes scheduled: http://farmsteadmeatsmith.com/upcoming-classes/
-Best ‘cheap’ beer: https://kulshanbrewing.com
-Salami Biellese: http://www.salumeriabiellese.com/contact.html