Ep. 20: Holiday Grab Bag Q&A, Part 1
In this episode Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head.
Nov 15, 2018•48 min•Ep. 20
A Meatsmith Harvest
This podcast is for anyone desiring to learn more about the human process of traditional, ethical, economic and delicious livestock processing and eating.
Brandon and Lauren Sheard, co-hosts and owners of Farmstead Meatsmith--their small-scale, custom processing and education business--talk all things meat related: from practical knowledge to the philosophical inspiration behind growing, harvesting and eating meat.
Episodes
Ep. 19: Hunting Deer & Eating Venison Part 2
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...
Nov 07, 2018•54 min•Season 1Ep. 19
Ep 17: Homesteading Grab Bag Part 2
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
Oct 10, 2018•48 min•Ep. 17
Ep 16: Homesteading Grab Bag Part 1
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
Sep 26, 2018•54 min•Ep. 16
Ep. 15: Pig Depilation
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 Farm...
Aug 29, 2018•2 hr 3 min•Ep. 15
Ep. 14: Pig Killing
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 Me...
Aug 15, 2018•1 hr 34 min•Season 1Ep. 14
Ep. 13: Whole Animal Barbecuing
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 t...
Aug 03, 2018•1 hr 50 min•Season 2Ep. 1
Ep. 12: Meat Preservation, Part 2; Meat Fermentation
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 (theoreti...
Jun 22, 2018•1 hr 26 min•Season 1Ep. 12
Ep. 11: Meat Preservation Part 1; Whole Muscle Curing
Brandon and Lauren discuss becoming one's own authority for curing meat by using one's own senses, the science of water and salt on meat, as well as a well developed prowess. They discuss whole muscle curing (as opposed to fermentation and confit methods of preservation) in a way that can fit the entire narrative in one's mind for use in the domestic scale. Topics Discussed Introduction and Announcements: Taking our time with these podcast episodes (less but longer episodes) due to our desire to...
May 17, 2018•2 hr 4 min•Season 1Ep. 11
Ep. 10: Heritage Breed Pork
Lauren and Brandon discuss the landscape of heritage breed pork production in the U.S. on the small scale. You'll see that for being heritage breed enthusiasts they hesitate to encourage everyone to go get the first heritage animals you can get your hands on. For the sustainability and long term conservation of these breeds we need to expand the focus from only the 1) breeding and 2) raising (the first two links in the chain of their lifespan) of these pigs, and start 3) processing, 4) marketing...
Apr 08, 2018•2 hr 16 min•Season 1Ep. 10
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