Season 1 · Episode 58
Ep. 58: Bacon, Beef & Feasting, Part 2
A Meatsmith Harvest · Farmstead Meatsmith
September 25, 202048m 40s
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Show Notes
In this episode, Brandon and Lauren discuss: 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.
Introduction and Announcements:- FREE - Murray Carter's Blade Sharpening Fundamentals film now available free of charge on YouTube!
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- 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
- Manual of a Traditional Bacon Curer by Maynard Davies: https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083