December 2018 Facebook Live Chat.
The little way, love that which you sacrifice for; homo harvestens; over salting; smoking holiday ham; duck fat harvest.
November 2018 Facebook Live Chat.
Triumvirate of fatty, crunchy and tangy; winter scalding; lamb curing; lamb sausage; trotter cookery; eating bacon raw; salt pork; why muscovies stopped laying vacuum sealing coppa; deer curing
October 2018 Facebook Live Chat.
Butchering little animals; context before particulars in farming; duck harvest management in the kitchen; duck breast in honey; duck liver pate; fattening duck; cleaning intestines sausage
September 2018 Facebook Live Chat.
Smoke house construction as an assertion of radical orthodoxy, revolutionary docility; braising; thawing; vacuum sealers; refreezing meat; whey to pigs; goose; gavage; veal and civilization; the making of straight chops between slanted ribs; and more.
August 2018 FaceBook Live Chat
Panel discussion for Farmers for America; duck scalding; suckling pig; roundworm; Muscovies and Mallards; scalding barrels
July 2018 FaceBook Live Chat
Porchetta recipe for leg o pork; peasant vs production flavor; outdoor cookery; employing farm help; herbs and spices; Meatsmith Membership reviews and news; prowess vs recipeism; rabbit recipe a la Samwise Gamgee; sous vide the deed.
June 2018 FaceBook Live Chat
Ignatia Ann Therese; Fencing Old Spots; Shooting pigs with regard to their capacity for spazitude; Jacques Pepin and olive rabbits; Jane Grigson; Holistic Management; Pig husbandry for and not at the expense of the land
May 2018 FaceBook Live Chat
Benton Bacon, Sugna, processors and lard pigs, feeding rye and distiller grain, edge vs. end grain, USDA processing at low volume, sunburn on pigs and that is all.
April 2018 FaceBook Live Chat
Rabbits, Confit, Mother Method for Curing All Meat, Beef Curing, Cutting Table Cleanliness, Aging Meat, Mold Meaning, Cutlery Steel and Such
March 2018 FaceBook Live Chat
Mangalitzas, backfat, scorching for Salo recipe, feeding practices in various regions, and more on fat.
February 2018 FaceBook Live Chat
Fermented cooked sausage. Sausage spicing. Cure accelerators. Mangalitsas. Eating a prosciutto. Goose and Duck Fat. Pacific Northwest Salami?
*Note: ALL FUTURE LIVE CHATS WILL BE ON FACEBOOK. Make sure you’re part of our Meatsmith Table Closed Facebook Group (must request access and give us your original order number then we’ll accept you). Saturdays (once a month) at 10amPST will remain our time for meeting with an email out the week and morning prior to remind you of each chat time. We’ll still be posting the chat afterward here each month. Hoping for a better interface with FacebookLive everyone!
January 2018 FaceBook Live Chat
An Assertion of Delight in the Human Scale. Wherein we treat of French Andouille, the psychology of culinary dictionaries, outdated but illuminating taxonomy, the disposal of slaughter-day waste, the beneficent work of marinades, the making of sausage from whole pigs and the metrics for the rightful seasoning thereof, the artful harvesting and cooking of laying hens, braising, the roasting of Christmas beef, replacing alliums to accommodate allergy, the philosophy of culinary prowess, using binders or flavors in sausage, universal knife shape and chilling hog carcasses without a walk-in refrigerator.