Brandon and Lauren discuss their story; how Farmstead Meatsmith was born of necessity, and how creative things usually do–from businesses to home-cured bacon.
They talk about the sensibility, or prowess, that is cultivated as a meatsmith, balancing research with experience, knowing that the best scientific knowledge is derived at with one’s own practice and observation.
Authors who have most influenced them in their journey are divulged, all British of course. And lastly, they consider the principle that most drives them to persevere in their work, love.
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/
Topics Discussed
- Introduction: Developing the sensibilities to start this pursuit
- 3:00 Topic 1: How to learn Meatsmith material. Learn by making mistakes (Brandon & Lauren’s experience) and by reading from great authorities. Curing is the example in this episode but the ideas apply to all our Meatsmith endeavors.
- 8:45 Flavor vs scientific reasons for why something works. Discussion of risks, fears, and the only place botulism can possibly happen. “It’s actually not that dangerous.”
- 15:50 Mistakes teach us and give the freedom to try.
- 18:00 Observing productively teaches the important difference between mold, spoilage, putrefaction, pathogens, etc.
- 22:00 Judge the value of advice by assembling your own bank of knowledge
- 24:00 Curing is water management. Region, pig diet, policy & commodities, and seasonal change all effect the method of curing.
- 27:15 Peasants are the authority of home curing
- 29:15 Creativity is fostered through limitations
- 37:00 Topic 2: Authors and books that influenced Farmstead Meatsmith: Hugh Fearnley-Whittingstall (The River Cottage series) is based on European tradition justified by centuries of practice.
- 43:20 Jane Grigson’s Charcuterie and French Pork Cookery and others
- 48:00 William Cobbett’s Cottage Economy
- 53:24 Topic 3: Love! How we got where we are today. Authentic life doesn’t start with finding yourself. It comes from sticking to something you love.
- 1:04:00 “Pleasure or interest wasn’t the determining factor in starting Meatsmith, nor why we continue. Necessity, both of our own and our communities, makes this life sustainable.”
Links for Episode 2
Hugh Fearnley-Whittingstall’s River Cottage books and YouTube channel and films
Jane Grigson’s Charcuterie and French Pork Cookery and others
William Cobbett’s Cottage Economy
‘The Coffinmaker’ (see film below) & Marcus Daly’s Marian Caskets
Farmsteadmeatsmith.com, our upcoming Harvest classes, and our subscription membership (opens September 20th for a limited time).
Farmrun.com is an agrarian creative studio