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A Meatsmith Harvest

Sep 25, 2020

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:

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: