Today is an episode of TSP Rewind, commercial free versions of past podcast episodes.
Today’s episode was originally and was originally Episode-1253- Brandon Sheard the Farmstead Meatsmith on Curing Meats and was first published on Nov. 21st, 2013.
The following are the original show notes from that episode…
Brandon Sheard came into traditional slaughter, butchery and curing right after finishing his graduate work in Renaissance English Literature. After marrying Lauren, he quit his job at Whole Foods in the supplement department and started work on a small, multi-species and pasture-based farm on Vashon Island.
After two years of working on the farm and managing the butcher shop, Brandon left and started Farmstead Meatsmith with Lauren. Largely self-taught in the art of traditional animal harvesting, Brandon and Lauren continue to provide the services of livestock processing and classes through Farmstead Meatsmith with a little help from 4 year-old Wallace, 2 year-old John Luke and 6 month-old Simon.
Their home and business is on Vashon Island, Washington and they join us today to discuss Fermented/Cured Meats. I first heard of Brandon from our good friend and expert council member Paul Wheaton of Permies.com. Brandon comes with Paul’s highest recommendation.
Join Us Today As We Discuss…
- What is curing? How does the traditional approach differ from the conventional approach?
- How has Bacon been commodified
- How does what you do on slaughter-day affect what you can do with meat when you cure it
- How will cured meats influence your kitchen
- How has modern practices of butchery influenced grass-fed beef in our country
- Why is most grass-fed beef trimmed of its fat
- What are some resources to help people regain a traditional approach?
- What is charcuterie
- How do you make a ham
- What should you do with venison
Resources for today’s show…
- Join Our Forum
- Walking To Freedom
- Anatomy of Thrift – Brandon’s Videos
- The Farmstead Meatsmith – Brandon’s Website
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