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, why blue smoke is preferable to white, special considerations for smoking sausage, and why smoking and drinking go hand-in-hand.
Finally, Brandon discusses the design of his smokehouse and why he loves his Weber grill.
Introduction and Announcements:
Part 1 Show Notes:
- The burden of abundance, and pondering the history of pigs in the Pacific Northwest, 1:44
- Utilitarian function of smoking, 8:00
- Smoking as: a component of culture, a flavor enhancer, and a bridge to the divine, 11:30
- Curing/brining meat before smoking, 26:22
- Difference between hot and cold smoking, 33:15
- Our smoker, 38:50
- White vs. blue smoke, 44:10
Part 2 Show Notes:
- How to build a fire for smoking, 1:02
- Home-made smokers vs. ready-made domesticated options (Why your smoker should be like ours), 5:16
- Traditional English smokehouses, 12:33
- Preservational brines and how to reverse their saltiness through cooking, 20:43
- Jane Grigson brine recipe, 21:24
- Molasses-heavy brine we used for our Christmas ham (taken from thesaltcuredpig.com), 25:13
- Smoking sausage, 33:16
- Wood as fuel for smoking, 43:35
- Farmstead Meatsmith pork shares, 51:28
Links for Episodes 24 & 25:
