In these episodes, Brandon and Lauren cover a miriad of topics ranging from preparing carnitas and utilizing lard, to slaughtering goat kids, making rennett, and the practice of gavage. They also delve into more philosophical topics such as: humane slaughter vs. natural death, the danger of compassion in the slaughter, and why eating meat is brazen.
Introduction and Announcements:
- To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel!
- Membership is open!
- 60-day free trial available! Promo code: “60daytrial”
- New content available on lamb tartare and cabrito
- Membership forum topics now categorized for easy browsing!
- Join us for one of our upcoming spring Family Pig classes!
- Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith.
Part 1 Show Notes:
- Carnitas, 2:08
- Utilizing lard, 7:55
- Consuming fat: the triumvirate, 24:59
- Keto diet and fasting, 27:27
- New films up on our website under “Membership”, 36:26
- The Curing of Lamb Flesh: Fenalore, 37:05
- Salts, 37:42
- TarTare, 54:08
- The Curing of Lamb Flesh: Fenalore, 37:05
Part 2 Show Notes
- Slaughtering goat kids, 1:14
- Scalding and scraping, 6:26
- Rennett, 8:33
- Kid carcass, 9:45
- Slaughtering mauled sheep, 13:32
- Humane slaughter vs. natural death, 20:13
- The danger of compassion when slaughtering, 21:06
- Eating meat is brazen, 24:53
- Other spring projects, 27:43
- Ducks and gavage, 28:20
Links for Episode 55:
- Cocinando Con Maria Tavares (carnitas cooking): https://www.youtube.com/watch?v=N69I5CIXGkM
- Maldon Sea Salt: https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M
- Fleur de sel: https://en.wikipedia.org/wiki/Fleur_de_sel
- Sel gris: https://en.wikipedia.org/wiki/Sel_gris
- Mark Bitterman’s books on salt: https://bittermansalt.co/collections/award-winning-books
Links for Episode 56:
- Stella Maris Farm (formerly Burton Hill Farm): https://www.stellamarisfarm.com/