Brandon & Ross McKnight chat with Mathew & Carissa Winters again about food, culture, and the catholic faith. Brandon & Ross touch on the class they’re about to teach together at Backwater Foie Gras. (January 2023)

Lauren & Brandon sat down with Mathew & Carissa Winters for a great conversation on how to be better stewards, not just of animals while they are alive, but of the proper use and end of meat in our farm and homestead. (November 2023)

Brandon chats with Melissa about learning how to raise, butcher, and prepare homegrown pork for the best flavor, something every homesteader wants to know.         (July 2022)

With the fragility of systems we have long placed our trust in becoming apparent, many are taking an interest in becoming self-sufficient. Brandon talks with Brian about Meatsmithery, homesteading, husbandry, butchery, and living in accord with the divine order and the natural law. (May 2022)

Brandon explains to Josh everything you need to know about curing bacon at home. This episode will teach you just how simple it is to cure meat, the supplies you need, and answering the most frequently asked questions about cured bacon. (May 2022)

The Virtue of Pig Killing;
Brandon’s talk at the 2022 Symposium. From sonnets to Cottage Economy, from Thomas Aquinas to selling cured meats, Brandon distills much of what we’ve been discussing over the years into this talk. Listen to talk. (February 2022)

Brandon chats with Mike Church about our Meatsmith origin story, the call back to the land, butchery 101, knife sharpening, livestock breed diversity, the increase in homesteaders, raising waterfowl and rabbits, braising meat, uses for lard, etc. (January 2022)

Brandon returns to harvest a lamb and chat a little bit more about his backstory, catholic traditions, the burden of abundance, the taste of lamb, etc. Listen to episode. (November 2020)

Bacon, butchering, and smoking. The Catholic Men sit down with Brandon to talk about bacon, butchering, smoking meat, and men who take their faith seriously. Listen to episode. (October 2019)

Brandon chats with Terrance on a range of Meatsmithery topics ranging from not separating animals before slaughter, Federal regulations for smaller processors, and butchering a whole animal may require eating something new and different. (May 2019)

Brandon talks to Joseph and Steve about what a Meatsmith is and why he does what he does.                 (May 2019)

Brandon chats with Eric Lee about what a Meatsmith does, the impact that the kill can have on the taste and quality of meat, conventional vs. traditional meat curing, and how to cure meat at room temperature with only salt. (December, 2017)

Recorded during our Kickstarter campaign, we talk about standard processing practices, ‘organic’, what curing is, meatsmith consulting and more.                  (2014)

Brandon reviews the Pig in a Day film with the good people at the River Cottage. They cover a good deal of the traditional approach to pig harvesting.      (2013)

Brandon joins Jack Spirko to discuss various Meatsmith topics ranging from how bacon is commodified to why grass-fed beef is trimmed of its fat.       (November 2013)