May 17, 2018
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:
Content:
Links for Episode 11:
-Pork Shares: https://farmsteadmeatsmith.com/pork-shares/
-GOS Pork Share highlight films: coming soon.
-Upcoming classes scheduled: https://farmsteadmeatsmith.com/upcoming-classes/
-Best 'cheap' beer: https://kulshanbrewing.com
-Salami Biellese: http://www.salumeriabiellese.com/contact.html
-Saltworks: https://www.seasalt.com
-Benton's: http://www.bentonscountryhams2.com