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 reveals the literature that has helped him shape his understanding.  They also end with a short discussion on what it would take (theoretically) to produce this salami for sale in America.  Policy may be a burden, thought it may not be impossible.

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/

Introduction and Announcements:

• Ignatia Ann Therese was born! (plus the birth story)

Topics Discussed

• The story of how Brandon remembers learning how to make bacon himself…a commentary on our aesthetic.
• What is Salami? 32:16
• How do we make our salami? 40:40
• Literature that’s been helpful for Brandon, 59:10
• Retailing nitrate- and starter-culture-free salami? 1:11:00
• A final note on the ill-defined fear of botulism, 1:19:50
• BRANDON’S CALL FOR CITED CASES OF BOTULISM FROM SALAMI: we have not been able to find one!

Links for Episode 12

-The Tacoma Birthing Inn: https://thebirthinginn.com