User Login
0 Items-

In these episodes, Brandon and Lauren relate the complexities of trying to deal with a broken slaughter truck … during the middle of harvest season … while living on an island … with seven kids in tow.   They share various methods of cooking a goose to reach its highest and best expression; how to make carnitas from previously frozen meat (and sausage from cured back fat); their fervent desire to build seasonal family traditions to pass along to their children; and considerations of various farm ‘side’ gigs.

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:

  • Carnitas: an absolutely delicious way to use up that meat in your freezer, 4:24
  • Christmas – Give the gift of Farmstead Meatsmith!, 10:19
  • Goose harvest and roast, 14:14
  • Fasting and feasting, 22:57
  • Utilizing cured back-fat in sausage making, 26:21
  • Broken slaughter truck, 30:41
  • Seasonal songs, 42:28
  • Cooking goose to its highest and best expression, 43:41
  • Family traditions, 47:05

Part 2 Show Notes

  • Butchery demonstration at Fort Nisqually Living History Museum, 1:05
  • ‘Side’ Farming, 4:12
    • pigs, 7:15
    • broilers, 16:30
    • unique endeavors (ie. goat kids), 17:52
    • rabbits, 19:51
    • beef, 20:53
    • sheep, 26:15
    • duck eggs, 27:28
    • Other considerations
      • What is your land suited to?, 28:39
      • What is your locale?  What are your customers looking for?, 30:44
    • Vegetables, 34:43
  • How our pig shares work, 39:41
  • Family farming … more about quality of life than making money, 42:58

Links for Episode 61:

Links for Episode 62:

Back To Top