A Meatsmith Harvest

In this episode, part one of a two part series, Brandon and Lauren share 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 discuss methods of cooking goose to reach its highest and best expression; making carnitas from previously frozen meat and sausage from cured back fat; and their parental desire to build seasonal family traditions to pass along to their children. Brandon and Lauren also discuss the many ways you can give the gift of Farmstead Meatsmith this Christmas. There's something for every budget!

In this episode, part 2 of a 2 part series, Brandon and Lauren discuss: their new geese project; pastrami; and the new free Farmstead Meatsmith content they've posted on YouTube which includes several videos on the artful harvesting of poultry.

In this episode, Brandon and Lauren share the big "new things" in their lives: a new baby, new geese, and a new tractor! Learn how Brandon is putting his tractor to use in ways he never anticipated and how having a competent and efficient tool affects your psychology. Brandon discusses methods of fattening poultry, including the art of gavage; and Lauren shares the numerous benefits of a Farmstead Meatsmith membership. Introduction and Announcements: CHRISTMAS IS COMING! Family Pig Classes -- Fun and educational -- a great gift! Registration now open for our spring 2021 classes! Membership -- a gift that gives all year long! New videos available on: the home birder; the home eggery; emulsified sausage; the philosophy and mechanics of killing and eating goat kids; pithing ducks; lamb tartar; and comparing curing environments. Forum topics now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial" To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! FREE - Murray Carter's Blade Sharpening Fundamentals film now available free of charge on YouTube! Gain membership to our exclusive Facebook Meatsmith Table group and help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: We bought a tractor!, 2:03 Putting it to work in more ways than we anticipated, 7:47 composting (8:04), stacking wood (11:56), making wood chips and debedding (16:15) How a competent and efficient tool affects your psychology, 12:35 Tractor purchase and maintenance considerations -- and how it's different than buying a car, 17:25 Fat content in poultry and the art of gavage, 24:24 Farmstead Meatsmith membership - it offers so much!, 37:35 Part 2 Show Notes Coming soon! Links for Episode 57: Kubota tractors: https://www.kubotausa.com/ YouTube Kubota videos by Messick's Equipment: https://www.youtube.com/channel/UCSgkoP-WD9poKbBK3nWIKdg Links for Episode 58: Coming soon!

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! FAMILY PIG CLASSES -- a great Christmas gift! Registration now open for our January 2021 classes! To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60daytrial" Membership forum topics now categorized for easy browsing! Gain membership to our exclusive Facebook Meatsmith Table group and help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. 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 58: Manual of a Traditional Bacon Curer by Maynard Davies: https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083

In these episodes, 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 feasting and fasting. Introduction and Announcements: FREE - Murray Carter's Blade Sharpening Fundamentals film now available free of charge on YouTube! FAMILY PIG CLASSES -- a great Christmas gift! Registration now open for our January 2021 classes! To Harvest a Pig Nicely is available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60daytrial" Membership forum topics now categorized for easy browsing! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. 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 Coming soon! Links for Episode 55: Blade Sharpening Fundamentals by Murray Carter (free): https://www.youtube.com/watch?v=Yk3IcKUtp8U&t=54s Intermittent Fasting for Beginners by Jason Fung: https://www.dietdoctor.com/intermittent-fasting Eat, Fast, Feast by Jay Richards: https://www.amazon.com/Eat-Fast-Feast-Feeding-Christian/dp/006290521X Links for Episode 56: Coming soon!

In this episode, Part 2 of a two-part series, Brandon and Lauren talk about slaughtering goat kids and sheep, what rennett is and what it is used for, and the art of duck gavage. They also delve into more philosophical topics such as: humane slaughter vs. natural death, the danger of compassion in the slaughter, and why eating meat is brazen. Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 2 Show Notes Slaughtering goat kids, 1:14 Scalding and scraping, 6:26 Rennett, 8:33 Kid carcass, 9:45 Slaughtering mauled sheep, 13:32 Humane slaughter vs. natural death, 20:13 The danger of compassion when slaughtering, 21:06 Eating meat is brazen, 24:53 Other spring projects, 27:43 Ducks and gavage, 28:20 Links for Episode 56: Stella Maris Farm (formerly Burton Hill Farm): https://www.stellamarisfarm.com/

Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Carnitas, 2:08 Utilizing lard, 7:55 Consuming fat: the triumvirate, 24:59 Keto diet and fasting, 27:27 New films up on our website under "Membership", 36:26 The Curing of Lamb Flesh: Fenalore, 37:05 Salts, 37:42 TarTare, 54:08 Continued in Part 2... Part 2 Show Notes: Coming soon! Links for Episode 55: Cocinando Con Maria Tavares (carnitas cooking): https://www.youtube.com/watch?v=N69I5CIXGkM Maldon Sea Salt: https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M Fleur de sel: https://en.wikipedia.org/wiki/Fleur_de_sel Sel gris: https://en.wikipedia.org/wiki/Sel_gris Mark Bitterman's books on salt: https://bittermansalt.co/collections/award-winning-books Links for Episode 56: Coming soon!

This is Part 2 of a two-part series. In this episode, Brandon and Lauren share what has worked well in their homeschooling and parenting efforts. They provide a glimpse into a typical day -- how they balance school, chores, meals, and business. They discuss: how homeschooling and self-sustainability are a natural extension of their lifestyle; the critical roles virtue and self mastery play within the home; and how technology needs to be harnessed to the role of tool - not enslaver. As a final topic, Brandon and Lauren talk about Brandon's new films on lamb tartare and cabrito, now available under "Membership" on the website. Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 2 Show Notes: Technology as tool, not enslaver; 1:00 Building good habits, 4:04 self-mastery, 10:25 Chores, 22:17 Our school day, 24:52 Teaching in 20-30 minute segments, 24:52 Outdoor time, 31:41 Self-sustainability and homeschooling as an extension of our lifestyle, 33:47 Farmstead Meatsmith membership, 43:11 new content on lamb tartare and cabrito Buying from farmstands during the Coronavirus, 45:27 Cabrito: eating baby goats, 49:43 Links for Episode 54: Home Education by Charlotte Mason: https://charlottemason.com/our-books/the-original-home-schooling-series/ Aristotle: https://en.wikipedia.org/wiki/Aristotle Charcuterie and French Pork Cookery by Jane Grigson: https://www.amazon.com/Charcuterie-French-Pork-Cookery-Grigson/dp/1902304888 A Delectable Education podcast: http://www.adelectableeducation.com/ Animaniacs: 50 States: https://www.youtube.com/watch?v=UOjIjeCKbaY Animaniacs: US Presidents: https://www.youtube.com/watch?v=Vvy0wRLD5s8 Farmstead Meatsmith's To Harvest a Pig Nicely video (formerly known as To Kill a Pig Nicely): https://www.youtube.com/watch?v=vTWNXpr0rU0 Stella Maris Farm (previously known as Burton Hill Farm): https://www.stellamarisfarm.com/

This is Part 1 of a two-part series. In these episodes, Brandon and Lauren respond to the unexpected and rapid changes that the Coronavirus has thrust upon families across the world, and the way that they operate on a daily basis. As a couple that has the benefit of having both worked from home and home-educated their children for several years now, Brandon and Lauren offer their "two cents," providing encouragement and advice and reminding us that, as parents, we have always had the role of being the primary educators of our children. They share the many benefits of implementing an ordered rhythm to your family's day -- one that provides balanced (but flexible) time for meals, chores, school work, quiet time, outdoor activity, and breaks; as well as the ability to slow down to "smell the roses" along the way. They hope this episode will be helpful to you in this time of unique challenges and transition. You've got what it takes. You are equipped to take on this new role! Introduction and Announcements: To Kill a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60daytrial" New content available on: beef mold, SlaughterDay Fry, fenalår Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Crisis in our lifetime, 2:27 As a small business, As a homeschooling family and domestic society, 8:44 Importance of an ordered daily rhythm, 12:55 Seizing opportunities and staying flexible, 16:44 Building a lot of free-time into the school day, 19:27 Learning essential life lessons, 22:35 Brandon's homeschooling experience; and philosophies on home education, 24:40 Technology, 52:08 Continued in Part 2..... Coming soon! Links for Episode 53: Jane Austin: https://en.wikipedia.org/wiki/Jane_Austen Pizza Hut Book It! reading incentive program: https://www.bookitprogram.com/ The Theban Plays by Sophocles: https://www.amazon.com/s?k=Theban-Plays-Oedipus-Antigone-Classics&ref=nb_sb_noss To Kill a Mockingbird by Harper Lee: https://www.amazon.com/s?k=to+kill+a+mockingbird Quo Vadis by Henryk Sienkiewicz: https://www.amazon.com/s?k=quo+vadis+book Pythagoras: https://en.wikipedia.org/wiki/Pythagoras John Milton: https://en.wikipedia.org/wiki/John_Milton Captain Fantastic movie: https://www.imdb.com/title/tt3553976/ Mosquito Coast movie: https://www.imdb.com/title/tt0091557/ Audible (online audio books): https://www.audible.com/ Jim Hodges Audiobooks: https://jimhodgesaudiobooks.com/ G.A. Henty books (historical fiction): https://www.amazon.com/G.-A.-Henty/e/B001ILIEAI

In this episode, Part 2 of a two part series, Brandon and Lauren continue explaining how they worked through a whole side of beef, removing chunks of meat as needed over a three month period of time; without freezing any of it. Brandon will convince you that the best way to eat beef is — VERY aged, and offers suggestions on how to entice your family to eat it (despite its colorful mold). Finally, Brandon and Lauren share their three time-tested, and proven, pillars of beef cookery; and their preparation techniques for each cut of beef. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60daytrial" New content available on: beef mold, SlaughterDay Fry, fenalår Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 2 Show Notes: Ribs, 1:20 T-bones, Sirloin, Neck Sirloin (ground), 10:40 Emulsified sausage, 10:47 How to make, 15:09 T-bone steaks, rib roasts, tenderloin, filet mignon, top round, 27:02 Hamburgers from beef top round and smoked pork jowl, 30:37 Three pillars for beef, 36:35 1) Do age it! 2) Don't trim Bouillonnaising, 38:32 3) Pork fat is essential! Braising methods and variations, 45:39 Links for Episode 52: Dante's Inferno: https://en.wikipedia.org/wiki/Inferno_(Dante)

In these episodes, Brandon and Lauren explain why they finally broke down and bought a side of beef for their family; why Brandon decided not to freeze any of it; and how they worked through the side of beef removing chunks of meat, as needed over a three month period of time. Brandon will convince you that the best way to eat beef is -- VERY aged, and offers suggestions on how to entice your family to eat it, despite the colorful mold. Finally, Brandon and Lauren reveal their three time-tested and proven pillars of beef cookery, and the cooking techniques they recommend in preparing each cut of beef. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60daytrial" New content available on: beef mold, SlaughterDay Fry, fenalår Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Why we broke down and purchased a side of beef, 9:48 Our decision not to freeze any of the beef, 19:01 The way to eat beef is ... very aged, 22:02 Mold on aged beef, 33:12 How to get your family to eat dry-aged beef with mold, 43:45 How we broke down and cooked our side of beef, piece-by-piece, 49:44 Skirt steak and flank, 49:44 Foreshank, 51:52 Braising (plate, brisket, flank), 53:58 Continued in Part 2..... Links for Episode 51: There are no links for Episode 51.

In this episode, Part 2 of a two-part series, Brandon and Lauren talk about their own kitchen principles and habits. They relate how most of these habits have come along slowly; although cooking and eating all three meals together, daily, as a family, is something they've been doing since before they were married. Brandon and Lauren describe mealtimes as anchors to their day — "like monastery bells ringing us in". Learn what typical breakfasts, lunches, dinners, and snack-times look like for the family; and how seasonally available ingredients are the foundation from which this large, energetic household's daily meals are created.

In this episode, Part 1 of a 2 part series, Brandon and Lauren talk about their own kitchen principles and habits. They describe how these habits have come along slowly; but that since before they were married, and to this day, they have always cooked and eaten all three meals together as a family. They describe mealtimes as anchors to their day -- "like monastery bells ringing us in". Learn what a typical breakfast, lunch, dinner, and snack-time look like for the family, and how Brandon and Lauren build their menu around seasonally available ingredients to create nutritious, economical meals for their large, growing, energetic family.

In these episodes, Brandon and Lauren discuss the virtue of making bacon -- how it is about so much more than just putting food on your table -- and how it can lead you to excellence through virtue. Learn: how emotion, passion, virtue, and temperament relate to the slaughtering of animals and making bacon; what you can anticipate in making home-made bacon for the first time and the difficulties you might encounter in eating it; and the new tools Brandon has been dreaming about for his shop as well as the factors he must consider in discerning whether or not to buy them. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60 Day Trial" New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Announcements (and what Brandon's been up to), :59 Dreaming of a bacon slicer, 2:17 ... and a wall-mounted paper dispenser.... and a bowl chopper, 18:38 On what basis does one decide to upgrade their home meat production set-up? 23:23 What one can anticipate when you first start making bacon, 32:28 How to overcome some difficulties of eating bacon: abundance, 33:35 rancidity, 36:15 Virtue acquisition through bacon making; 39:18 The ends of cooking: the natural and the supernatural, 46:33 Part 2 Show Notes: Why do we cook? 1:02 The dichotomy between work and gift, 5:09 Animals and the hunt, 10:47 Emotions and the kill, 14:15 Emotion, passion and virtue, 23:18 Excellence in the ordinary; filling your life with humble delight, 30:04 How emotion and temperament affect the kill, 38:29 The temperament of pigs, 46:35 Links for Episode 47: Berkel Bacon Slicers: https://www.theberkelworld.com/us/slicers.html On the Natural Fermentation of Salami by Brandon Sheard: https://farmsteadmeatsmith.com/wp-content/uploads/2019/11/On-the-Natural-Fermentation-of-Salami.pdf Farmstead Meatsmith Slaughterday Fry video: https://farmsteadmeatsmith.com/membership/harvest-films/ Benton's Bacon: https://shop.bentonscountryham.com Links for Episode 48: Seven Fires: Grilling the Argentine Way by Francis Mallmann: https://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545 St. Thomas Aquinas: https://en.wikipedia.org/wiki/Thomas_Aquinas Descartes: https://en.wikipedia.org/wiki/Ren%C3%A9_Descartes Aristotle: https://en.wikipedia.org/wiki/Aristotle Jane Grigson: https://en.wikipedia.org/wiki/Jane_Grigson The four temperaments: https://en.wikipedia.org/wiki/Four_temperaments Andrew Plotsky: https://www.stitchdownfarm.com/about

In this episode, part 1 of a 2 part series, Brandon and Lauren discuss the virtue of making bacon -- how it is about so much more than just putting food on your table -- and how it can lead you to excellence through virtue. Learn what you can anticipate when making bacon for the first time and what some of the difficulties you might encounter in eating home made bacon are. Find out which new tools Brandon has been dreaming about for his shop lately, and what factors he must consider as he discerns whether or not to purchase them. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60 Day Trial" New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Announcements (and what Brandon's been up to), :59 Dreaming of a bacon slicer, 2:17 ... and a wall-mounted paper dispenser.... and a bowl chopper, 18:38 On what basis does one decide to upgrade their home meat production set-up? 23:23 What one can anticipate when you first start making bacon, 32:28 How to overcome some of the difficulties in eating bacon: abundance, 33:35 rancidity, 36:15 Virtue acquisition through bacon making; 39:18 The ends of cooking: the natural and the supernatural, 46:33 Links for Episode 47: Berkel Bacon Slicers: https://www.theberkelworld.com/us/slicers.html On the Natural Fermentation of Salami by Brandon Sheard: https://farmsteadmeatsmith.com/wp-content/uploads/2019/11/On-the-Natural-Fermentation-of-Salami.pdf Farmstead Meatsmith Slaughterday Fry video: https://farmsteadmeatsmith.com/membership/harvest-films/ Benton's Bacon: https://shop.bentonscountryham.com

In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting — the only techniques you need to cook any cut of meat deliciously! Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen. Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) … Is it tough or tender? Fatty or lean? You've got this! Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60 Day Trial" New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Idaho Pastured Pigs (IPPs); 3:21 The three methods of meat cookery: braising, pan frying and roasting; 15:48 Receptivity to the results of your cooking; 31:05 Definitions of braise, pan fry and roast; 36:08 Braise – 37:01 Pan Fry – 38:17 Roast – 38:40 Unique facets of each cooking method; about 41:34 Larding; 43:22 Determining whether to braise, pan-fry, or roast; 48:27 Lauren's X-Y grid, 49:48 How Brandon cooks various types/cuts of meat, 54:59 Fatty and tough (ie. belly) ; 55:06 Continued in Part 2 …… Part 2 Show Notes: How Brandon cooks various types of meat (continued from Part 1), 1:02 Lean and tender (ie. meat from the loin, chops, steaks); 1:02 Tough and lean (ie. bottom round, top side, silver side); 5:39 Brining; 8:26 Fatty and tender (ie. back fat, baby-back ribs, loin steak); 12:53 More on braising; 19:27 Deglazing; 23:26 Summation of Lauren's x-y grid meat cookery graph; 27:40 Recommended meat cookery cookbooks; 45:32 Delighting in the family meal: If you want to digest well, you need to be happy; 53:07 Links for Episode 45: Julia Child: https://en.wikipedia.org/wiki/Julia_Child On the Anatomy of Thrift: Side Butchery: https://farmsteadmeatsmith.com/films/ Links for Episode 46: The Complete Meat Cookbook by Bruce Aidells: https://www.amazon.com/Complete-Meat-Cookbook-Bruce-Aidells/dp/061813512X The River Cottage Cookbook by Hugh Fearnley Whittingstall: https://www.amazon.com/River-Cottage-Cookbook-Hugh-Fearnley-Whittingstall/dp/0007375271/ref=sr_1_2?keywords=The+River+Cottage+Cookbook&qid=1574189763&s=books&sr=1-2 The River Cottage Meat Book by Hugh Fearnley Whittingstall: https://www.amazon.com/River-Cottage-Meat-Book/dp/1580088430/ref=sr_1_3?keywords=The+River+Cottage+Meat+Book&qid=1574189914&s=books&sr=1-3 The Old World Kitchen by Elizabeth Luard: https://www.amazon.com/Old-World-Kitchen-Tradition-European/dp/1612192688 Julia Child: https://en.wikipedia.org/wiki/Julia_Child Jane Grigson: https://en.wikipedia.org/wiki/Jane_Grigson Charlotte Mason: https://en.wikipedia.org/wiki/Charlotte_Mason

In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting -- the only techniques you need to cook any cut of meat deliciously! Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen. Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) -- Is it tough or tender? Fatty or lean? Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring time Family Pig classes! (Winter classes are already at capacity.) Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Idaho Pastured Pigs (IPPs); 3:21 The three methods of meat cookery: braising, pan frying and roasting; 15:48 Receptivity to the results of your cooking; 31:05 Definitions of braise, pan fry and roast; 36:08 Braise - 37:01 Pan Fry - 38:17 Roast - 38:40 Unique facets of each cooking method; about 41:34 Larding; 43:22 Determining whether to braise, pan-fry, or roast; 48:27 Lauren's X-Y grid, 49:48 Examples of how Brandon would cook various cuts, 54:59 Pork shoulder (fatty and tough); 55:06 Part 2 Show Notes: Coming Soon! Links for Episode 43: Julia Child: https://en.wikipedia.org/wiki/Julia_Child On the Anatomy of Thrift: Side Butchery: https://farmsteadmeatsmith.com/films/ Links for Episode 44: Coming Soon!

In Episode 44, Brandon introduces "The Finisher", a new tool he's discovered for pithing ducks (rather than slitting their necks) which allows for a more attractive presentation and preserves the blood, within the animal, for such dishes as Duck a la Press. Brandon and Lauren discuss the struggle that exists between humane killing and efficiency, and question whether pithing or neck slitting is the more humane method of poultry slaughter. Other topics include: making Duck a la Presse; how poultry plumage acts as a veil for an animal, but simultaneously reveals its nature and reality; how commodified forms of meat, as currently sold in supermarkets, allow us to forget that we are a burden to the earth; and how to preserve meat in its own fat in the form of confit and rillettes. Finally, Lauren discusses her maiden venture into making hand soap from lard and her new Keto diet. Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: The tyranny of abundance: the fat of the pig, 2:54 Family Pig Class recap, 6:11 Avoiding nitrites: for health or other reasons?, 17:33 Salami, 30:00 Killing ducks, 37:50 Poultry fatting house, 42:37 Part 2 Show Notes: Poultry slaughter: efficiency vs. humaneness, and aesthetics, 1:00 Stunning to kill: "The Finisher" pithing tool introduced, 2:30 How to make Duck a la Presse, 9:08 Plumage as a veil that both covers and reveals: 16:32 Retaining the veil to reveal both the nature and reality of the animal, 17:45 How commodified forms of meat allow us to forget that we are a burden to the earth, 22:13 Receiving the Gift: how docility to the nature of an animal yields more than is given, 22:35 Ethics of certain animal products, 33:33 Preserving meat in its own fat Confit, 41:34 Rillettes, 47:20 Making soap from lard, 51:36 Links for Episode 43: The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses, by David Asher: https://www.amazon.com/Art-Natural-Cheesemaking-Traditional-Non-Industrial/dp/1603585788 Links for Episode 44: "The Finisher" by Adrenaline.com: https://adrenal-line.com/ Dan Barber, chef and co-owner of Blue Hill at Stone Barns, on Chef's Table: https://www.imdb.com/title/tt4360158/ Westland Distillery: https://www.westlanddistillery.com/ On the Anatomy of Thrift: Fat and Salt: https://farmsteadmeatsmith.com/films/

In Episode 43, part 1 of a 2 part series, Brandon shares his new-found method of killing duck (and other poultry) and the newly discovered tool he uses to do it. Other topics include: the tyranny of abundance; Brandon's reason for generally avoiding nitrates (the reason may be different than you think); the magic of rennet; and a well-loved side topic -- salami (it's so delicious!)

In this episode Brandon is interviewed by Steve and Joseph of The Working Title podcast. Brandon shares the winding path that led him into the butchery trade; the unique approach of Farmstead Meatsmith; and how Farmstead Meatsmith came into being. Other discussions include: how technology has left the domestic scale behind (dulling the edge of human nature in the process); factory farming vs. veganism; the butcher's duty to kill well; the cost of our existence; and what a random morning in Brandon's life looks like. Introduction and Announcements: Membership is open! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Watch Brandon compete on The History Channel's The Butcher! To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Join us for one of our upcoming Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Show Notes: "I am an itinerant slaughterman.", 1:02 Farmstead Meatsmith's unique approach - entire process yields to the culinary end, 3:22 Brandon's path into the butchery trade, 7:25 The birth of Farmstead Meatsmith, 16:15 How technology has left the domestic scale behind, 18:54 Technology dulls the edge of human nature, 23:15 Factory farming vs. veganism and Brandon's epiphanous moment, 26:55 The duty to kill well -- be deliberate, swift and decisive, 34:21 The cost of our existence, 42:18 A morning in Brandon's life and how to kill animals nicely, 55:20 Random questions, 1:03:22 Links for Episode 42: Marian Caskets: https://www.mariancaskets.com/ Jane Grigson: Wikipedia: https://en.wikipedia.org/wiki/Jane_Grigson Amazon books: https://www.amazon.com/s?k=jane+grigson&ref=nb_sb_noss_1

In Episodes 40 and 41, Brandon does Hollywood! In this two-part series, Brandon talks of his experiences competing against three other highly-skilled butchers on the History Channel's premiere episode of its new show The Butcher. Hear Brandon describe the three different rounds of the competition: 1) splitting a pig using an old-school hog splitter, quartering it, and then butchering to a list; 2) cutting steaks, and eye-balling them to weight without a scale, and 3) in the final round of the show, "Meat the Monster", butchering a mystery "beast" to maximize its retail value. Learn what it was like behind the scenes, the unexpected challenges the contestants faced, and how personal butchery preferences, philosophies, and practice (in addition to experience and skill) affected the outcome of the competition. Introduction and Announcements: Watch Brandon compete on The History Channel's The Butcher! To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Brandon travels to L.A. to compete in The History Channel's The Butcher, 3:19 Pork shares now on sale!, 5:48 Our Family Pig classes - Come join us!, 7:29 Videos, podcasts, and Patreon, 15:48 "To Kill a Pig Nicely", 19:09 Demo videos coming to YouTube!, 22:20 Brandon's experience competing in The History Channel's The Butcher, 27:27 Troubles with the bandsaws, 42:08 Part 2 Show Notes: "Off-shoot discussions" from the first competition The Golden Mean: how it applies to butchery, 1:02 Why Brandon doesn't stuff chops, 6:26 Brandon's recommendations for sausage stuffers, 8:40 The second competition - "The Eye-Baller" (portioning), 12:56 The third competition - "Meat the Monster" (butchering an alligator), 31:21 Highlights from Brandon's trip to California, 34:16 New content and upgrades in Farmstead Meatsmith Membership, 42:15 "Code of the Slaughterman", 51:44 Links for Episode 40: The Ruby Brink (bar, butcher and kitchen), Vashon, WA: https://www.therubybrink.com/ The History Channel's The Butcher - Episode 1: https://www.dailymotion.com/video/x7943gg Burton Hill Farm (goat cheese, whey-fed pork, goat milk soap), Vashon, WA: https://www.burtonhillfarm.com/ Andrew Plotsky - Farmrun (agrarian creative studio): http://farmrun.com/ Stitchdown (flower farm and floristry): https://www.stitchdownfarm.com/ BelaFazenda (cheese farm), Bofete, Brazil: https://www.belafazenda.com/ Grassfed Homestead: https://www.youtube.com/channel/UCc2ka-aGChwIiX0mEXzfmoA Joel Salatin: https://www.youtube.com/results?search_query=joel+salatin Anatomy of Thrift videos: https://farmsteadmeatsmith.com/films/ Links for Episode 41: The History Channel's The Butcher - Episode 1: https://www.dailymotion.com/video/x7943gg Brandon's sausage stuffer recommendations: FDick (Cadillac of manual stuffers): https://www.dick.de/en/ Sausage Maker: sausagemaker.com Legacy Jujitsu, Burbank, CA: http://legacybjj.com/ Daniel Scepurek's links: Facebook: https://www.facebook.com/profile.php?id=100004757144877 YouTube: https://www.youtube.com/channel/UCORAP6VI7pzMNJhNhPVSJ9Q Maynard Davies books: https://www.amazon.com/s?k=maynard+davies&ref=nb_sb_noss_1

In Episodes 40 and 41, Brandon does Hollywood! In this two-part series, Brandon talks of his experiences competing against three other highly-skilled butchers on the History Channel's premiere episode of its new show The Butcher. Hear Brandon describe the three different rounds of the competition: 1) splitting a pig using an old-school hog splitter, quartering it, and then butchering to a list; 2) cutting steaks, and eye-balling them to weight without a scale, and 3) butchering a mystery beast to maximize its retail value in the final round of the show, "Meat the Monster." Learn what it was like behind the scenes, the unexpected challenges the contestants faced, and how personal butchery preferences, philosophies, practices, in addition to experience and skill, affected the outcome of the competition. Introduction and Announcements: Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Join us for one of our upcoming classes! Watch Brandon compete on The History Channel's The Butcher. To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Part 1 Show Notes: Brandon travels to L.A. to compete in The History Channel's The Butcher, 3:19 Pork shares now on sale!, 5:48 Our Family Pig classes - Come join us!, 7:29 Videos, podcasts, and Patreon, 15:48 "To Kill a Pig Nicely", 19:09 Demo videos coming to YouTube!, 22:20 Brandon's experience competing in The History Channel's The Butcher, 27:27 Troubles with the bandsaws, 42:08 Part 2 Show Notes: Coming soon! Links for Episode 40: The Ruby Brink (bar, butcher and kitchen), Vashon, WA: https://www.therubybrink.com/ The History Channel's The Butcher - Episode 1: https://www.dailymotion.com/video/x7943gg Burton Hill Farm (goat cheese, whey-fed pork, goat milk soap), Vashon, WA: https://www.burtonhillfarm.com/ Andrew Plotsky - Farmrun (agrarian creative studio): http://farmrun.com/ Stitchdown (flower farm and floristry): https://www.stitchdownfarm.com/ BelaFazenda (cheese farm), Bofete, Brazil: https://www.belafazenda.com/ Grassfed Homestead: https://www.youtube.com/channel/UCc2ka-aGChwIiX0mEXzfmoA Joel Salatin: https://www.youtube.com/results?search_query=joel+salatin Anatomy of Thrift videos: https://farmsteadmeatsmith.com/films/ Links for Episode 41 coming soon!

In this episode, the second half of a two-part interview by Terrance Layhew of The Intellectual Agrarian, Brandon and Terrance discuss: on-farm processing standards; how locally-raised food contributes to a healthier environment; the backlash of "modern efficiency"; how savvy cooks and consumers contribute to the production of higher quality meats; the unique skill set needed by mobile slaughtermen (and the daily challenges they face); and other topics. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Divine Mercy Lamb Roast - Sun, April 28th, St. John Vianney Catholic Church, Vashon Island: You're invited! Part 1 Show Notes: Pre-show chat, 1:00 Brandon's biographical sketch, 2:45 Academia and the lack of first-hand knowledge, 10:38 On-farm animal harvesting myths, 15:05 The burden of abundance - utilizing 100% of the animal carcass in the home kitchen, 24:13 Modern-day estrangement from the anatomy of animals, 29:11 Part 2 Show Notes: On-farm processing standards, 1:03 Locally-raised food for a healthier environment, 5:44 The backlash of modern "efficiency" and being estranged from the cost of one's existence, 8:17 Fat: "the most unappreciated edible part of the animal", 16:05 The contribution of savvy cooks and consumers to the production of high quality meats, 19:59 The three methods of cooking meat: braise, pan-fry and roast, 21:54 Re: mobile slaughtermen, 25:39 Brandon's favorite species to harvest ...(and why a tenderloin is useless to him), 30:37 Links for Episodes 38 & 39: Intellectual Agrarian: https://intellectualagrarian.com/ farmrun.com: http://farmrun.com/

This episode is the first half of a two-part recording of Brandon's recent interview by Terrance Layhew of The Intellectual Agrarian. During the interview Brandon and Terrance discuss such issues as: the lack of first-hand experience within modern-day academia; the burden of abundance (utilizing 100% of an animal carcass); and the existence of a widespread estrangement, within our current society, from the anatomy of animals. Additionally, Brandon dispels a few "on-farm animal harvesting" myths. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Divine Mercy Lamb Roast - Sun, April 28th, St. John Vianney Catholic Church, Vashon Island. You're invited! Part 1 Show Notes: Pre-show chat, 1:00 Brandon's biographical sketch, 2:45 Academia and the lack of first-hand knowledge, 10:38 On-farm animal harvesting myths, 15:05 The burden of abundance - utilizing 100% of the animal carcass in the home kitchen, 24:13 Modern-day estrangement from the anatomy of animals, 29:11 Part 2 Show Notes: Coming Soon! Links for Episode 38: The Intellectual Agrarian: https://intellectualagrarian.com/

In Episode 37, part 2 of a 2-part series, you will learn Brandon's approach to butchering a lamb; and why he believes that if you learn to butcher a lamb, you will be able to butcher any other member of the quadruped family. Brandon and Lauren explain why the physiology of quadrupeds determines the placement of your cuts when you quarter them. They teach us that "butchery is the servant of cookery", and that the best method to use for cooking a particular cut of meat is determined by the function those muscles performed for the quadruped while it was alive. Finally, they discuss how you, through your own powers of observation and intuition, can grow in your butchery and cookery abilities. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes - including one in June! Videos on bacon mold and poultry harvesting (7-part series) now available for our members under Membership! Our new Facebook forum will be rolling out soon! Meet and connect with new people! Access all of our past Facebook content - now in a topically-organized, searchable format! Part 1 Show Notes: Divine Mercy Lamb Roast, 2:05 Sheep....they're so simple, 8:12 Preventing carcass spoilage, 12:17 Temperature Humidity Supply/Handling Light Contributions of rancidity to flavor of meat, 44:16 Curing a leg of lamb, 47.26 The fat of ruminants -- cooking oils by culture, 47:26 Part 2 Show Notes: Butchering lamb, 1:0s4 Leg of lamb, 5:53 Side tangent - How the physiology of quadrupeds determines where to quarter them, 29:29 Lamb neck, 22:12 Shoulder, 26:26 Plate (aka: brisket, breast), 28:00 Loin- chops, tartare, carpaccio, 32:50 The power of observation, 39:53 Links for Episodes 36 & 37: Divine Mercy Lamb Roast - April 27th: St John Vianney Catholic Parish, Vashon, WA Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, by Librairie Larousse Hugh Fearnley-Whittingstall Charlotte Mason Jane Grigson

In Episode 36, Brandon and Lauren discuss the factors that contribute to the spoilage of fresh meat, and the environment you want to create in your home butchery operations to avoid it. They also cover: why sheep are "so simple" (to raise and butcher); the contribution rancidity makes to the flavor of meat; how to cure a leg of lamb; and how cooking oils vary from culture to culture. They also extend an invitation for you to join them at the Divine Mercy Lamb Roast they are hosting, on April 28th, on beautiful Vashon Island. Episode 37 will cover lamb butchery and cookery. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes - including one in June! Videos on bacon mold and poultry harvesting (7-part series) now available for our members under Membership! Our new Facebook forum will be rolling out soon! Meet and connect with new people! Access all of our past Facebook content - now in a topically-organized, searchable format! Part 1 Show Notes: Divine Mercy Lamb Roast, 2:05 Sheep....they're so simple, 8:12 Preventing carcass spoilage, 12:17 Temperature Humidity Supply/Handling Light Contributions of rancidity to flavor of meat, 44:16 Curing a leg of lamb, 47.26 The fat of ruminants -- cooking oils by culture, 47:26 Part 2 Show Notes: Coming Soon! Links for Episode 36: Divine Mercy Lamb Roast: St John Vianney Catholic Parish, Vashon, WA: http://www.stjohnvianneyvashon.com/ Links for Episode 37 coming soon!

In Episode 34, Brandon and Lauren discuss how to overcome your child's reluctance to eat the meat you've raised. In doing so, they provide some helpful strategies to employ and explain why time is on your side. They also explain: why it is no contradiction of the tenderness with which you raise your animals, to kill them; the inescapable truth that our lives come at a cost; and the belief that we should endeavor to deserve the gift of an animal's life, as well as honor it in the way we prepare its meat. Other topics include: the shelf-life of blood, whether you can freeze it; and a few stories from Brandon's recent slaughters of a large sow and a bloated sheep. Episode 35, our upcoming podcast, will cover butchery rationale. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes - including a new one just added for June! Videos on bacon mold and poultry harvesting (7-part series) now available on our Membership page. Our new Facebook forum will be rolling out soon! Meet and connect with new people! Access all of our past forum content - now in a topically-organized, searchable format! Part 1 Show Notes: Discussion on "use-by" date and freezing of blood, 3:54 Notes on Brandon's recent slaughters: Sow, 7:52 Bloated sheep, 11:51 Overcoming your children's reluctance to eat the meat you've raised, 14:39 Helping them to understand that it is no contradiction of the tenderness with which we raise our animals to kill them, 15:27 Patience is a virtue.... Tastes may change with age/maturity, 24:50 In time, the philosophy of the kill may come to be understood, 29:46 Start off with the more mildly-flavored cuts Attach the idea of the killing and eating of animals to more positive things, 38:19 Help him come to understand the cost of our lives, and endeavor to deserve the gift of the animal's life, Meat has become divorced from its origins "My life has no terrestrial cost" Part 2 Show Notes: Coming soon! Links for Episode 34: Circle Rock Ranch: http://www.circlerockranch.com/ Parenting with Love and Logic by Foster Cline: https://www.amazon.com/Parenting-Love-Logic-Updated-Expanded/dp/1576839540 Links for Episode 35 coming soon!

In Episode 32, Brandon and Lauren talk about the current stage of their business, changes they're making to it, and what they're currently focusing on. They also share some interesting slaughter stories: what Brandon has been up to, the variables of farm-kill (you've got to expect them), and the benefits of benevolent confinement of your animals over winter. Brandon also explains why you've got to have "a hawk's eyes and a bat's ears" if you own your own slaughter business, Episode 33 is all about sustainability. How do you price your product in such a way that you can sustain your business, provide for your family, and support a locally-based agrarian economy? Tune in for Lauren and Brandon's insights! Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Part 1 Show Notes: Farmstead Meatsmith's feature article in 1889 Washington's Magazine -- "started as a family business", 1:02 We're currently focused on: Distilling our business, 7:58 Expanding our membership forum and managing our labor, 11:33 Advertising and promoting our business, 14:34 Slaughter Stories and tidbits: What Brandon has been up to: The variables of on-farm kill -- expect them!, 19:20 Our husband-wife slaughter business set-up is unique, 34:23 "Hawk's eye and bat's ears" - weird sounds and compromised bolts, 36:00 The benefits of benevolent confinement of your animals over winter, 43:07 Part 2 Show Notes: Determining what to charge for your product, 1:14 The loadstone: Cost of living considerations, 8:27 What the market can bear, 9:35 Production costs, 11:22 Marketing/advertising considerations, 13:56 Know your yield and develop your customer base, 13:56 Utilizing technology, 20:44 Creating an economic revolution, 26:59 On being "crispy on the outside, tender on the inside", 28:51 Guarding your time, 32:57 Sustaining your business: the benefit of necessity, 35:25 Educating your customer base about your product, 39:30 Links for Episode 32 + 33: 1889 Washington's Magazine: https://1889mag.com/ The Marvelous Pigness of Pigs by Joel Salatin: https://www.amazon.com/Marvelous-Pigness-Pigs-Respecting-Creation/dp/1455536989 Farmstead Meatsmith Family Pig Classes: https://farmsteadmeatsmith.com/upcoming-classes/ Farmstead Meatsmith updates and e-mail newsletter sign-up: https://farmsteadmeatsmith.com/updates/

In this episode, part one of a two-part series, Brandon and Lauren talk about the current stage of their business, changes they're making to it, and what they're currently focusing on. They also share some interesting slaughter stories: what Brandon has been up to, the variables of farm-kill (you've got to expect them), why you've got to have "a hawk's eyes and a bat's ears" if you own your own slaughter business, and the benefits of benevolent confinement of your animals over winter. In the up-coming second part of this series, Brandon and Lauren will discuss sustainability. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Part 1 Show Notes: Farmstead Meatsmith's feature article in 1889 Washington's Magazine -- "started as a family business", 1:02 We're currently focused on: Distilling our business, 7:58 Expanding our membership forum and managing our labor, 11:33 Advertising and promoting our business, 14:34 Slaughter Stories and tidbits: What Brandon has been up to: The variables of on-farm kill -- expect them!, 19:20 Our husband-wife slaughter business set-up is unique, 34:23 "Hawk's eye and bat's ears" - weird sounds and compromised bolts, 36:00 The benefits of benevolent confinement of your animals over winter, 43:07 Part 2 Show Notes: Coming Soon! Links for Episode 32: 1889 Washington's Magazine: https://1889mag.com/ Links for Episode 33 coming soon!

In this episode, part 2 of a 2 part series on the skinning and evisceration of ruminants, Brandon and Lauren discuss one of the biggest challenges in skinning haired animals -- keeping the hair off the meat! Other topics include fisting, how to remove guts without puncturing or ripping them, and how to overcome the smells associated with processing animals. As a final side topic, Lauren and Brandon discuss the curing of ruminant flesh. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Part 1 Show Notes: Surviving an Island Snowstorm, and Why Pigs are the Best, 1:00 Family Pig Classes - learn to butcher for the home kitchen, in your own backyard, 5:45 Skinning... From a metaphysical perspective, 13:50 How to, 43:03 Maximize the fat on the carcass - Why you want to do this!, 1:04:46 Part 2 Show Notes: The big challenge in skinning haired animals -- keeping the hair off the meat!, 1:03 Fisting from head to rear vs. rear to head, 10:35 Evisceration, 13:44 Opening the carcass without ripping or puncturing the guts, 19:32 Overcoming the smell of the processing, 26:22 How to cure ruminant flesh, 39:09 Links for Episodes 30 & 31: Circle Rock Ranch, Vashon: http://www.circlerockranch.com/ Jonathan Pageau: https://www.youtube.com/channel/UCtCTSf3UwRU14nYWr_xm-dQ Lord of the Rings: https://en.wikipedia.org/wiki/The_Lord_of_the_Rings_(film_series) J.R.R. Tolkien quotes: https://www.goodreads.com/author/quotes/656983.J_R_R_Tolkien Nick Kirsten Vukojevich: https://www.youtube.com/channel/UCvUwXEIh091faPYH6GjpslA Skinning and evisceration videos (found within Farmstead Meatsmith Membership pages): https://farmsteadmeatsmith.com/membership/

In these episodes, Brandon and Lauren discuss the skinning and evisceration of ruminants, to include cows, sheep and goats. Part 1 covers the mechanics of skinning....how to do it in a way that will maximize the fat left on the carcass. If you question why you would want to do this, Brandon's explanation will make it clear. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Part 1 Show Notes: Surviving an Island Snowstorm, and Why Pigs are the Best, 1:00 Family Pig Classes - learn to butcher for the home kitchen, in your own backyard, 5:45 Skinning... From a metaphysical perspective, 13:50 How to, 43:03 Maximize the fat on the carcass - Why you want to do this!, 1:04:46 Part 2 Show Notes: Coming soon! Links for Episode 30: Circle Rock Ranch, Vashon: http://www.circlerockranch.com/ Jonathan Pageau: https://www.youtube.com/channel/UCtCTSf3UwRU14nYWr_xm-dQ Lord of the Rings: https://en.wikipedia.org/wiki/The_Lord_of_the_Rings_(film_series) J.R.R. Tolkien quotes: https://www.goodreads.com/author/quotes/656983.J_R_R_Tolkien Nick Kirsten Vukojevich, https://www.youtube.com/channel/UCvUwXEIh091faPYH6GjpslA Links for Episode 31: Coming Soon!

In Episode 28, Lauren and Brandon discuss the husbandry of beef, to include grass-feeding and finishing. Other topics discussed include: the effect genetics plays in the overall quality of the meat produced, and the wonders of dry-aging beef. Brandon and Lauren also make a few exciting announcements: 1) Brandon films in L.A. for an upcoming cooking show! Stay tuned for more info.... 2) Pork shares are now on sale, and registration is open for spring Family Pig classes! In Episode 29, Brandon and Lauren cover the slaughter: waiting for the right shot, where to aim, and the kill. They also discuss skinning, evisceration, and hanging. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Part 1 Show Notes: Brandon films in L.A.!, 1:00 Pork Shares on sale now! Orders due by Feb 6th., 8:54 Spring Family Pig classes coming up! This is a class for YOU! Join us!, 14:41 Husbandry of beef, 28:00 To grass-feed?, 28:21 Finishing cattle.... and discussions on cattle genetics, 42:54 Side topic: Dry-aging of beef , 53:22 Part 2 Show Notes: The Slaughter, 1:00 Use a pen, 1:37 Wait for the good shot, 6:20 Where to aim, and the kill, 8:34 Traditional method of killing a cow - knocking, 16:46 Siding (skinning) and eviscerating, 19:48 Hanging beef, 46:07 Links for Episodes 28 + 29: Savory Institute: https://www.savory.global/ Ted Talk by Allan Savory: https://www.ted.com/speakers/allan_savory?c=173875 Nick Kirsten Vukojevich (Home Kill videos): https://www.youtube.com/channel/UCvUwXEIh091faPYH6GjpslA Farmstead Meatsmith pork shares: https://farmsteadmeatsmith.com/pork-shares/ Farmstead Meatsmith memberships: https://farmsteadmeatsmith.com/membership/ Farmstead Meatsmith Family Pig classes: https://farmsteadmeatsmith.com/upcoming-classes/

In Episode 28, Lauren and Brandon discuss the husbandry of beef, to include grass-feeding and finishing. Other topics discussed include: the effect genetics plays in the overall quality of the meat produced, and the wonders of dry-aging beef. Brandon and Lauren also make a few exciting announcements: 1) Brandon films in L.A. for an upcoming cooking show! Stay tuned for more info.... 2) Pork shares are now on sale, and registration is open for spring Family Pig classes! Part 2 (Episode 29) will cover the slaughter and hanging of beef. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Part 1 Show Notes: Brandon films in L.A.!, 1:00 Pork Shares on sale now! Orders due by Feb 6th., 8:54 Spring Family Pig classes coming up! This is a class for YOU! Join us!, 14:41 Husbandry of beef, 28:00 To grass-feed?, 28:21 Finishing cattle.... and discussions on cattle genetics, 42:54 Side topic: Dry-aging of beef , 53:22 Part 2 Show Notes: Coming Soon! Links for Episode 28: Savory Institute: https://www.savory.global/ Ted Talk by Allan Savory: https://www.ted.com/speakers/allan_savory?c=173875 Farmstead Meatsmith pork shares: https://farmsteadmeatsmith.com/pork-shares/ Farmstead Meatsmith memberships: https://farmsteadmeatsmith.com/membership/ Farmstead Meatsmith Family Pig classes: https://farmsteadmeatsmith.com/upcoming-classes/

In Episode 27, Brandon and Lauren discuss the need to be decisive and aggressive when killing an animal in order to protect its dignity and to show it mercy. They explain how a sharp knife is critical in making this happen. Other topics covered are: the intimacy of killing an animal with a knife, how to make the cut and manage the animal as it is dying, collecting blood for blood sausage, working with the animal's nature throughout the kill, and whether a knife or gun is the best tool to use. And finally, for those that have been asking.....information on Brandon's gambrel and where you can purchase your own. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 1 Show Notes: Christmastide, 1:01 Feasting....Even when you don't like the bacon! 3:10 Fundamental principles of the lead-up to the kill, 40:28 Taking down and subduing a ruminant, 1:09:21 Part 2 Show Notes: Be decisive and aggressive....out of mercy and to preserve the dignity of the animal, 1:00 "Be at the service of the sheep"- managing your feelings of reticence during the kill, 2:53 The kill, 10:40 Knife or gun?, 11:10 Use a "crazy-sharp knife"! 15:28 How to make the cut, and the need to hold on to the sheep after delivering the kill, 18:38 Collecting blood for blood sausage, 31:48 Snapping the neck and nicking the spinal cord, 32:18 Brandon's gambrel, 38:11 The intimacy of killing an animal with a knife, and honoring the animal's nature throughout the kill, 43:20 Links for Episodes 26 + 27: William Cobbett quote on "sweet sauce of labour": found here Charles Dickens' A Christmas Carol: https://www.youtube.com/results?search_query=A+Christmas+Carol Captain Fantastic: https://www.youtube.com/results?search_query=captain+fantastic Winston Churchill quote on pigs: https://www.brainyquote.com/quotes/winston_churchill_161474 Murray Carter knife sharpening dvd's: https://www.cartercutlery.com/product-category/videos-and-books/ Abraham Lincoln quote on sharpening his axe: https://www.brainyquote.com/quotes/abraham_lincoln_109275 Super-duty Hog/Beef Gambrel: http://meathookus.com/ "The pigness of the pig" quote by Joel Salatin: found here Farmstead Meatsmith pork shares: https://farmsteadmeatsmith.com/pork-shares/ Farmstead Meatsmith memberships: https://farmsteadmeatsmith.com/membership/ Farmstead Meatsmith Family Pig classes: https://farmsteadmeatsmith.com/upcoming-classes/

In these episodes Lauren and Brandon discuss fundamental principles to employ during the lead-up to a kill. They go in depth on how to avoid a chase to and keep a herd calm when cornering a sheep or goat. They also explain the mechanisms for bringing down and subduing a ruminant. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 1 Show Notes: Christmastide, 1:01 Feasting....Even when you don't like the bacon! 3:10 Fundamental principles of the lead-up to the kill, 40:28 Taking down and subduing a ruminant, 1:09:21 Part 2 Show Notes: Coming soon! Links for Episode 26 + 27: Winston Churchill quote on pigs: https://en.wikiquote.org/wiki/Pigs What is Called Thinking by Martin Heidegger: https://www.amazon.com/Called-Thinking-Harper-Perennial-Thought/dp/006090528X/ Links for Episode 27: Coming soon!

In these episodes Brandon and Lauren discuss smoking. They explain its spiritual and cultural importance among traditional societies, its critical role as a pre-refrigeration meat preservation technique, and its incredible ability to enhance the flavor of any meat. They also cover: brining as preparation for smoking, utilizing wood as a fuel source, the difference between hot and cold smoking, why blue smoke is preferable to white, special considerations for smoking sausage, and why smoking and drinking go hand-in-hand. Finally, Brandon discusses the design of his smokehouse and why he loves his Weber grill. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 1 Show Notes: The burden of abundance, and pondering the history of pigs in the Pacific Northwest, 1:44 Utilitarian function of smoking, 8:00 Smoking as: a component of culture, a flavor enhancer, and a bridge to the divine, 11:30 Curing/brining meat before smoking, 26:22 Difference between hot and cold smoking, 33:15 Our smoker, 38:50 White vs. blue smoke, 44:10 Part 2 Show Notes: How to build a fire for smoking, 1:02 Home-made smokers vs. ready-made domesticated options (Why your smoker should be like ours), 5:16 Traditional English smokehouses, 12:33 Preservational brines and how to reverse their saltiness through cooking, 20:43 Jane Grigson brine recipe, 21:24 Molasses-heavy brine we used for our Christmas ham (taken from thesaltcuredpig.com), 25:13 Smoking sausage, 33:16 Wood as fuel for smoking, 43:35 Farmstead Meatsmith pork shares, 51:28 Links for Episodes 24 & 25: Tales from the Green Valley: https://en.wikipedia.org/wiki/Tales_from_the_Green_Valley Weber Grills: https://www.weber.com/US/en/home/ Manual of a Traditional Curer by Maynard Davies: https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083 BNZLpd.com (netting): http://bunzlpd.com/ The Salt Cured Pig (molasses-heavy brine recipe): http://thesaltcuredpig.com/ The River Cottage Curing and Smoking Handbook, by Steven Lamb: https://www.amazon.com/River-Cottage-Curing-Smoking-Handbook/dp/1607747871/ Culinaria France: A celebration of Food and Tradition by Andre Domine: https://www.amazon.com/Culinaria-France-Celebration-Food-Tradition/dp/3848008173/ Farmstead Meatsmith pork shares: https://farmsteadmeatsmith.com/pork-shares/ Farmstead Meatsmith memberships: https://farmsteadmeatsmith.com/membership/ Farmstead Meatsmith Family Pig classes: https://farmsteadmeatsmith.com/upcoming-classes/

In these episodes Brandon and Lauren discuss smoking. They explain its spiritual and cultural importance among traditional societies, its critical role as a pre-refrigeration meat preservation technique, and its incredible ability to enhance the flavor of any meat. They also discuss: brining as preparation for smoking, utilizing wood as a fuel source, the difference between hot and cold smoking, why blue smoke is preferable to white, special considerations for smoking sausage, and why smoking and drinking go hand-in-hand. Brandon also discusses the design of his smokehouse and why he loves his Weber grill. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 1 Show Notes: The burden of abundance, and pondering the history of pigs in the Pacific Northwest, 1:44 Utilitarian function of smoking, 8:00 Smoking as: a component of culture, a flavor enhancer, and a bridge to the divine, 11:30 Curing/brining meat before smoking Difference between hot and cold smoking, 33:15 Our smoker, 38:50 White vs. blue smoke, 44:10 Part 2 Show Notes: Coming Soon! Links for Episode 24: Tales from the Green Valley: https://en.wikipedia.org/wiki/Tales_from_the_Green_Valley Weber Grills: https://www.weber.com/US/en/home/ Links for Episode 25 coming soon!

In these episodes Brandon and Lauren discuss sausage: its history and versatility, as well as its degradation in modern times. Best of all, they give you the tools you need to make and season truly delicious sausage at home, using quality ingredients (it all starts with a happy healthy pig) in the right proportions. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 1 Show Notes: Musings on the Oxford English Dictionary and the history and definition of the word "sausage", 01:34 Versatility of (and traditions in) sausage....The sky's the limit!, 15:30 Suffering of modern-day sausage, 20:23 Material components of delicious sausage, 24:55 Meat from a happy healthy pig, 25:15 Salt (2% by weight), 28:09 Pork back fat (1/3 of the weight of the sausage), 32:36 Casing, 40:40 The best sausage ingredients serve dual purposes, 45:15 How to make your own sausage, 50:59 Part 2 Show Notes: "You are the efficient cause of the sausage!", 2:35 A call to food scientists re: botulism and sausage, 2:52 Fresh vs. frozen meat in sausage making, 6:38 How to make your own sausage (continued from Part 1), 9:27 Skin, de-bone, grind, mix, stuff, link, 9:27 Recipes: "Season your sausage seasonally!", 15:57 Fresh herbs, 17:19 Dried spices, 19:00 Liquids, 36:23 Fruits, vegetables, starches and binders, 42:26 Cooking sausage, 50:52 Nomenclature of the word "sausage", 1:02:48 Links for Episodes 22 & 23: PRO-CUT Meat Grinders: http://www.pro-cut.us/ Scott Rea (How to Tie/Link Sausages): https://www.youtube.com/watch?v=UY5TiciEry4 Frontier Co-op (source of dried spices): https://www.frontiercoop.com/ Manual of a Traditional Bacon Curer by Maynard Davies: https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083 Farmstead Meatsmith The Family Pig classes: https://farmsteadmeatsmith.com/upcoming-classes/ Farmstead Meatsmith memberships: https://farmsteadmeatsmith.com/membership/ The Home Production of Quality Meats and Sausages by Stanley and Adam Marianski: https://www.amazon.com/Home-Production-Quality-Meats-Sausages/dp/0982426739 Farmstead Meatsmith pork shares: https://farmsteadmeatsmith.com/pork-shares/

In these episodes Brandon and Lauren discuss sausage: its history and versatility, as well as its degradation in modern times. Best of all, they give you the tools you need to make and season truly delicious sausage at home, using quality ingredients (it all starts with a happy healthy pig) in the right proportions. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 1 Show Notes: Musings on the Oxford English Dictionary and the history and definition of the word "sausage", 01:34 Versatility of (and traditions in) sausage....The sky's the limit!, 15:30 Suffering of modern-day sausage, 20:23 Material components of delicious sausage, 24:55 Meat from a happy healthy pig, 25:15 Salt (2% by weight), 28:09 Pork back fat (1/3 of the weight of the sausage), 32:36 Casing, 40:40 The best sausage ingredients serve dual purposes, 45:15 How to make your own sausage, 50:59

In these episodes Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head. We also discuss head cheese, lard, lardo, roasting a whole piglet, and more! *** We apologize for the sound quality; we had technical issues and salvaged what we could. Thank you for listening. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 2 Show Notes: Making headcheese without the cheeks... Is it worth it?, 1:00 Removing lead bullets from the head, 9:29 Roasting a whole piglet, 11:57 To shoot or stick? 17:41 "Odd bits" side dishes, 19:57 Leaf lard - how to render to remove smell, 27:58 Curing lardo, 31:30 How we're preparing our Thanksgiving ducks, 39:13 Links for Episode 21: Westland Distillery: https://www.westlanddistillery.com Charcuterie and French Pork Cookery, by Jane Grigson: https://www.amazon.com/Charcuterie-French-Pork-Cookery-Grigson/dp/1902304888/ref=sr_1_3?ie=UTF8&qid=1543432360&sr=8-3&keywords=jane+grigson Burton Hill Farm, Vashon Island: http://burtonhillfarm.com

This part one of a two-part episode. In these episodes Brandon and Lauren are talking about hunting and preparing deer. Brandon talks through deer processing, and talks about that "gamey" flavor everyone uses when talking about venison. He and Lauren also discuss the culinary challenges of venison and how they bring more fat into the preparation of such a lean meat. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-18-19-hunting-deer-eating-venison

In this episode Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head.

This part two of a two-part episode. In these episodes Brandon and Lauren are talking about hunting and preparing deer. Brandon talks through deer processing, and talks about that "gamey" flavor everyone uses when talking about venison. He and Lauren also discuss the culinary challenges of venison and how they bring more fat into the preparation of such a lean meat. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-18-19-hunting-deer-eating-venison

Part 2 of 2. Brandon and Lauren answer listener questions about farmsteading and animal harvesting. Topics range from how they seem to "do it all" to the heartache of processing animals to using every part of the animal, including blood and parts. They also talk about evaluating priorities and getting help when you can. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-16-17-homesteading-grab-bag

Part 1 of 2. Brandon and Lauren answer listener questions about farmsteading and animal harvesting. Topics range from how they seem to "do it all" to the heartache of processing animals to using every part of the animal, including blood and parts. They also talk about evaluating priorities and getting help when you can. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-16-17-homesteading-grab-bag

Brandon and Lauren discuss the important step of pig depilation, or the removal of the hair from the pig. While there a couple ways to do this, Brandon favors dunking the pig into a drum of hot water - it's more efficient, generally works better, and allows more precision. In this episode, you can also hear Brandon talk with Graham Meriwether, director and producer of the new movie Farmers for America, about his first memories around food and farming. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-15-pig-depilation/

In this episode, Brandon and Lauren talk about not only the process of killing a pig - the challenges, techniques, and tools - but also the philosophy behind the practices they use to slaughter an animal peacefully and effectively. Learn why pigs are so hard to kill (and therefore why your tools and trajectory are so important), hear Brandon tell some stories of pigs he has missed, and why you should keep pigs with their herd up until the end. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-14-the-slaughter/

Topics Discussed Introduction and Announcements: Podcast year 2 commences. Film production beginning this summer... To that end, WE'RE HIRING! Please see links below if you or someone you trust is interested in a Content and Media position with us. Ramping up podcast production to 1/ week soon! We're developing new branches of our online education...Support us in two ways: Patreon support will help us expand: https://www.patreon.com/meatsmith. We really, really, mean it this time; we want you to join our team and mission. Membership is open!! Join us. A full year of content is there. Registration is open through mid-August. Harvest Journal Film sample below... Upcoming fall classes here on Vashon and in Minnesota. Content: How we entered the world of barbecue. 16:30 The whole point of fire-roasting whole animals: 26:20 Four rules: No thermometer, no deadline, LOW AND SLOW, & look for meat falling off the bone. How Lauren makes her flatbread: 48:00 Making a sauce: 56:56 So what's the recipe for cooking a whole carcass?: 1:00:40 Wood selection and characteristics: 1:13:25 Further Resources: 1:22:05 Links for Episode 13 -Content and Media Director Job Description: https://farmsteadmeatsmith.com/wp-content/uploads/2018/07/Content-and-Media-Director-Job-Description3.pdf -Application: https://farmsteadmeatsmith.com/wp-content/uploads/2018/07/ContentMediaDirectorApplication2.pdf -Sample Harvest Journal film from our membership: https://vimeo.com/279943777 -Spit roasting apparatus source: https://www.heritagebackyard.com -Our first whole animal spit roast: https://vimeo.com/23298413 -Tartine Bread book for flat bread: https://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413/ref=sr_1_1_sspa?ie=UTF8&qid=1532633436&sr=8-1-spons&keywords=tartine+bread&psc=1 -Seven Fires book: https://www.amazon.com/Seven-Fires-Grilling-Argentine-Way/dp/1579653545/ref=sr_1_1?s=books&ie=UTF8&qid=1532633475&sr=1-1&keywords=seven+fires -http://www.americanmeatsmith.com -Todo Sobre el Asado: https://www.imdb.com/title/tt6079360/

Brandon and Lauren discuss their approach to traditional, small scale salami production, and how to make a unique salami, not just a pleasant one. They talk about how environment and climate affect (in fact dictate) successful meat fermentation, using both science (which includes-not ignores-your senses) and an artful, aesthetically motivated approach. Brandon reveals the literature that has helped him shape his understanding. They also end with a short discussion on what it would take (theoretically) to produce this salami for sale in America. Policy may be a burden, thought it may not be impossible. Topics Discussed Introduction and Announcements: Ignatia Ann Therese was born! (plus the birth story) We've reached 10,000 downloads! We're developing new branches of our online education…Patreon support will help us expand: https://www.patreon.com/meatsmith Upcoming fall classes here on Vashon and in Minnesota. Content: The story of how Brandon remembers learning how to make bacon himself…a commentary on our aesthetic. What is Salami? 32:16 How do we make our salami? 40:40 Literature that's been helpful for Brandon, 59:10 Retailing nitrate- and starter-culture-free salami? 1:11:00 A final note on the ill-defined fear of botulism, 1:19:50 BRANDON'S CALL FOR CITED CASES OF BOTULISM FROM SALAMI: we have not been able to find one! Links for Episode 12 -The Tacoma Birthing Inn: https://thebirthinginn.com