A Meatsmith Harvest

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...

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 w...

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...

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 s...

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 Bran...

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...

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....           ...

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....           ...

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, workin...

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.patre...

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, wh...

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,...

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 supporti...

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 supporti...

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...

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...

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 a...

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 opport...

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 opport...

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 Ame...

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 sho...

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 he...

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 help...