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In Episode 57, Brandon and Lauren discuss: Murray Carter’s Blade Sharpening Fundamentals film (now available free of charge on YouTube), Brandon’s refined method of making lower-salt bacon, the human connection to pigs and bacon, and why you need to fast to really feast.

In Episode 58 they cover: methods of cooking lean meats – barding, larding and confit; preserving (and tenderizing) a side of beef by hanging it; how it is that beef can be both dry and juicy at the same time;  and how to make a deliciously tender meal from a tough cut of meat.

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/

Part 1 Show Notes:

  • Murray Carter’s Blade Sharpening Fundamentals film on YouTube, 2:32
  • Brandon’s bacon-making refinements, 10:08
  • The human connection to pigs and bacon, 23:36
  • Feasting, 27:20
  • Intermittent fasting, 36:48

Part 2 Show Notes

  • Barding and larding lean meats (and confit), 1:28
  • The key to not curing beef – hanging, 4:10
  • How dry-aging tenderizes beef and makes it more juicy, 5:36
    • Bacon lattice chuck roast, 15:18
  • Conventional names of the back end of a beef, 23:57
  • We’ve discovered Pho!  Another use for our broth…, 32:02

Links for Episode 57:

Links for Episode 58:

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