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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.

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  • 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/
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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

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:

Links for Episode 56:

 

 

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