Shows
A Meatsmith HarvestEpisode 106: Our New Dairy Cow & the Stages of Pertussis, Part 1In this episode, we chat about our new dairy cow, Georgie, adjusting our lives around milking her, why we age the beef for our harvest classes in the walk-in for 30 days, and then we finally get into the stages of Pertussis. Timestamps/Topics for Episode 106: 0:00 Intro & our new dairy cow, Georgie 12:55 Difficulty of milking twice a day 16:03 Weight on a dairy cow & Georgie being so chill 22:24 Get a cow for the health of your pigs 25:08 Our classes: Dry aging beef & zero trim from beef butchery2025-04-181h 02A Meatsmith HarvestEpisode 106: Our New Dairy Cow & the Stages of Pertussis, Part 1In this episode, we chat about our new dairy cow, Georgie, adjusting our lives around milking her, why we age the beef for our harvest classes in the walk-in for 30 days, and then we finally get into the stages of pertussis. Timestamps/Topics for Episode 106: 0:00 Intro & our new dairy cow, Georgie 12:55 Difficulty of milking twice a day 16:03 Weight on a dairy cow & Georgie being so chill 22:24 Get a cow for the health of your pigs 25:08 Our classes: Dry aging beef & zero trim from beef butchery2025-04-041h 02A Meatsmith HarvestEpisode 104: Strong Immunity and Health with Real Food, Part 1In this episode, we chat about whole hog utilization, what we're teaching in the Family Pig II harvest class, the benefits of our online membership, and how, through real food, we take responsibility for our health and immunity. Timestamps/Topics for Episode 104: 0:00 Intro & Family Pig II goodies 5:46 Whole hog utilization 8:19 Chitterlings: a digression 19:50 Things we're making & doing at the Family Pig II 22:54 Filming To Torch a Pig for Meatsmith Membership 25:36 Testimonial from Graham Meriwether 32:22 From traditions to culinary art to immortal souls 2025-02-071h 04A Meatsmith HarvestEpisode 103 - From Pertussis to Pleasure to the Fourth End of Manual Labor, Part 2.In this episode, we discuss the seeming contradiction of Pleasure, 'becoming goods', sensitive appetites vs. intellectual delights, the four ends of manual labor, how agriculture is particularly suited to these four ends, and the duties of our state in life. Timestamps/Topics for Episode 103: 0:00 The seeming contradiction of Pleasure 7:47 Pleasurable flavor to feed the family well and in delight 9:15 Pleasure is an establishing of our nature in a thing that is 'becoming.' 15:37 Becoming is an ontological word 20:00 Intellectual Pleasure & deformed appetites 24:56 Delight of...2025-01-181h 09A Meatsmith HarvestEpisode 102: From Pertussis to Pleasure to the Fourth End of Manual Labor, Part 1.In this episode, we chat about raising teenagers, weaponizing germ theory, our pertussis experience, our Spring harvest classes, and the Liturgy of the Land conference. Timestamps/Topics for Episode 102: 0:00 Intro & raising teenagers 17:06 Germ theory 27:57 Pertussis experience 38:09 Family Pig & Family Lamb classes in Spring 44:02 The exceptional meals at our classes 48:12 Liturgy of the Land conference 51:25 Why homestead? Links for Episode 102: Vitamin C for Whooping Cough by Dr. Suzanne Humphries https://deeprootsathome.com/vitamin-c-for-whooping-cough-by-suzanne-humphries-md/ The Importance Of The Ru...2024-12-2255 minA Meatsmith HarvestEpisode 101: Pursuing the Catholic Faith Through Agriculture & Family with Ted Stiritz.In this episode, Brandon and Ted Stiritz talk about the identity of a father, delighting in your children, humility, strengthing of the will, how to live the Good Life, and moving from the Particular to the Principle. Timestamps/Topics for Episode 101: 0:00 Class announcements & organic feed 10:05 The identity of being a father & delighting in your children 24:50 Ted's first experience at Clear Creek Abby 30:40 Farming and humility 36:31 Strengthening of the will through farming and family 43:08 Two things we need to lead a good life: To ac...2024-10-051h 42
Irish Mike Smith’s Farm Table PodcastEpisode 22: Brandon Sheard of The Farmstead MeatsmithToday I am excited to have Brandon Sheard from The Farmstead Meatsmith website and farm community. I have been a member of their online program for several years and have learned so much about growing animals responsibly, butchering, curing, smoking and preserving. They have been an inspiration to my wife and I both in faith and in what it takes to build a responsible faith-centric farmstead.
Today Brandon and I cover a wide range of topics that have a consistent thread through them on faith and of course farming and how they intersect in our lives.
For full show notes ple...2024-09-261h 12A Meatsmith HarvestEpisode 99: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 1Episode 99: Farming, Wine, & Modernity with Kelsey Beck Fernandez of Finca Fernandez, Part 1In this episode, Kelsey and Brandon chat about farming and processing livestock in urban California, wine culture in Europe vs. the US, Kelsey's Family Pig class experience, and his first solo pig slaughter. Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump o...2024-09-061h 09A Meatsmith HarvestEpisode 98: Catholic Farm Dad Stuff with Mark Wertin, Part 2In this episode, Mark and Brandon chat more about smartphones, the value of mundane farm tasks, breeding Jersey milk cows and bulls, fencing for cows, and teaching folks (and your kids) to shoot pigs. Also, Mark wrote and performed a beautiful sonnet about shooting pigs for Brandon. Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class: Hands-On Harvest Classes - Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are l...2024-07-1150 minA Meatsmith HarvestEpisode 97: Catholic Farm Dad Stuff with Mark Wertin, Part 1In this episode, we chat about Mark's beginnings in farming and his experience as a dairyman, teaching children and preserving their innocence, and how smartphones are demonic. Timestamps/Topics for Episode 97: 0:00 Intro to farmer Mark Wertin 8:27 Why did Mark start to grow food 11:10 Building in virtue as a dairyman 15:57 Livestock genetics & family units matter 30:33 Domesticated vs. wild animals 35:34 Saying yes to God 41:53 We need a sufficiency of bodily goods 48:52 Sheltering your kids/preserving innocence 54:15 Smartphones are demonic...2024-07-021h 12A Meatsmith HarvestEpisode 94: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 2 In this episode, we continue our conversation with Dr. Richard Meloche on the use of natural elements in liturgies, the epistemological benefits of rural living, the loss of imagination and unique individuals due to technology, encountering Resistance in reality, indifference, setting artificial limits, and the beauty of natural order. Announcements: Come to a 3-Day Family Lamb Harvest class, June 20-22 or October 3-5, where you will use only your hands to turn four sheep into kitchen-sized lamb cuts, sausage, and charcuterie. The main difference bet...2024-05-171h 03A Meatsmith HarvestEpisode 96: St Thomas & the Ends of Labor, Part 2In this episode, we chat about symbolism and learning through analogy, rational creatures participating in the eternal law, Reason in exchange for physical protection, and the Four Ends of Labor. Announcements: Our Fall Family Pig Harvest class will be September 12-14. Join us to use just your hands (and a sharp knife) to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/ Come to a 3-Day...2024-05-041h 10A Meatsmith HarvestEpisode 95: St Thomas & the Ends of Labor, Part 1In this episode, we chat about our new baby, our kids keeping the fast, Easter week, St Thomas Aquinas's 'all knowledge comes through the senses' and De Regno, and reason vs. instinct. Announcements: Come to the last 3-Day Family Pig Harvest class of the season, May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chance and sign up today! https://farmsteadmeatsmith.com/the-family-pig/ Come to a ...2024-04-2652 minA Meatsmith HarvestEpisode 93: Agrarian Thomistic Philosophy with Dr Richard Meloche, Part 1In episode 93, we chat with Dr. Richard Meloche of the Alcuin Institute about the music in our home, Thomistic philosophy, 'coming to farming' for the food, the spiritual parfait of Grace and Nature, textual references to 'The Good Life,' and why the rural life is the best way to obtain the necessary bodily goods. Announcements: Come to a 3-Day Family Pig Harvest class, April 25-27, May 2-4, or May 16-18, where you will use only your hands to turn two pigs into kitchen-sized pork cures, cuts, sausage, and charcuterie. Spots are limited to jus...2024-03-211h 31A Meatsmith HarvestEpisode 92: The Virtue of Culling, Part 2In this episode, we chat about affection for extraneous livestock, raising longhorns for our classes, how temperament is the most important thing with cows, harvesting a cow out of a ditch, culling fencing jumping cows (and their horns), and Wallace's Three Hearts Pilgrimage. Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience und...2023-12-2634 min
Broadsheet Melbourne: Around TownTroy Wheeler of Meatsmith on His New Book, Working With Andrew McConnell and Backyard PastramiYou can buy the best meat in the world but if you don’t know how to wrangle it, there’s not much point. Enter Meatsmith: Home Cooking for Friends and Family, the new cookbook from Andrew McConnelland Troy Wheeler, owners of premium Melbourne butcher Meatsmith.In it, they share more than 80 recipes all about doing justice to a good cut of meat regardless of whether it’s a side or the main event. Troy joins Around Town to chat about his time in the industry, developing a concept and home cooking. New episodes of Broadsheet Melbourne Around T...2023-12-1013 minA Meatsmith HarvestEpisode 90: The Art of Foie Gras, Part 2In this episode, we discussed farm tasks that build virtue, our upcoming The Art of Foie Gras class, farming as an art, the myth of "do what you love," what is the Good Life, the burden of abundance, foie gras as preservation, and horses and cows in our future. Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as...2023-12-011h 02A Meatsmith HarvestEpisode 89: The Art of Foie Gras, Part 1In this episode, we discuss the French monarchy, the difference between power and authority, the history of botulism (or lack thereof), Brandon's aversion to recipes, and our upcoming Art of Foie Gras class with Backwater Foie Gras in Louisiana. Announcements: Come to the 2-Day The Art of Foie Gras class in Louisiana this January 19-20. You'll learn the art of goose harvesting from Brandon and the art of gavage from Ross McKnight of Backwater Foie Gras. Spots are limited to just eight students so as to keep the hands-on experience undiluted. Jump on this chan...2023-12-0158 minA Meatsmith HarvestEpisode 88 - Culling, Cattle Rotation, and Gregorian Chant, Part 2In this episode, we chat about Gregorian chant; what it is, how it's different from modern music, and how it impacts our lives. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Pig Harvest class this November and December and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The da...2023-10-251h 17A Meatsmith HarvestA Meatsmith HarvestIn this episode, we chat about the Assumption, our current virtue building, guilds & slaughterhouses of old, how our classes can get you off industrial meat, the meaning of culling, and rotational grazing on our farm. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Pig Harvest class this November and December and use your hands to turn...2023-10-051h 01A Meatsmith HarvestEpisode 86 - Of Land Hurricanes, Candle Light, and Large Living, Part 2Episode 86 - Of Land Hurricanes, Candle Light, and Large Living, Part 2 In this episode, we chat about soft communism, weaning yourself from the comforts of urban life, and fasting. We continue our community vs family conversation, making a case for owning a bigger home, bodies needing space, and the duty to teach your children. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at h...2023-07-2759 minA Meatsmith HarvestEpisode 85: Of Land Hurricanes, Candle Light, and Large Living, Part 1In this episode, we discuss recent extreme weather, how much 'rejection of technology' is reasonable, what technology keeps you from learning, and attending the Mass by candlelight. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Lamb Harvest class this November and December and use your hands to turn four lambs into kitchen-sized lamb cuts...2023-07-141h 01A Meatsmith HarvestEpisode 84: Of Blood Bread, Beef Classes and Building Society, Part 2In this episode, we discuss the gift that is Community, Nature, Grace, & Original Sin, farming in reparation to God, the uselessness of smartphones, and the virtue of pork chops. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and c...2023-04-1552 minA Meatsmith HarvestEpisode 83: Of Blood Bread, Beef Classes and Building Society, Part 1In this episode, we chat about raising beef and dairy cows, blood bread and modern food, and we continue our discussion on Community vs. Society. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Lamb Harvest class this June and use your hands to turn four lambs into kitchen-sized lamb cuts, sausage, and charcuterie. The dates are J...2023-03-301h 15A Meatsmith HarvestEpisode 82: Community vs Society Part 2Episode 82: Community vs. Society Part 2 In this episode we chat about community, its different forms, positives and negatives, its lack of definition, its function in ideology, and what it offers. We compare it to society, how the family is the essential unit of society, and the grace family provides to a community. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com...2023-02-1157 minA Meatsmith HarvestEpisode 81: Recap of our Busy Season and Community vs. Society Part 1In this episode, we recap our Fall harvest season, all the classes we taught, fasting for advent and feasting over Christmas, preserving and losing meat, our upcoming beef and lamb classes, and a bit on raising rabbits. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Come to our 3-Day Family Lamb Harvest class this June and use your hands to tur...2023-02-0455 minA Meatsmith HarvestEpisode 80: Of Goose classes, the Exodus, and the 'Our Father': A Review of Fr. Vincent McNabb's The Church and the Land, Pt 2In this episode, we share more of our thoughts on The Church and the Land by Fr. Vincent McNabb, building topsoil with people, fleeing the city, and the dignity of the farmer. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. This November, come to our 2-Day Goose Martinmas Harvest and celebrate the fat and meat of this most noble bird. The d...2022-09-2357 minA Meatsmith HarvestEpisode 79: Of Goose classes, the Exodus, and the 'Our Father': A Review of Fr. Vincent McNabb's The Church and the Land, Pt 1Sign up for the free event - Traditional Skills Summit Sept 12-15th https://www.schooloftraditionalskills.com/?_ef_transaction_id=&oid=1&affid=20 In this episode, we talk about our upcoming Martinmas Goose class, all the events Brandon is participating in, our thoughts on The Church and the Land by Fr. Vincent McNabb, the four causes, and leaving the cities. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a p...2022-09-011h 07A Meatsmith HarvestEp 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 SymposiumEpisode 78: The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium The Virtue of Pig Killing; Brandon’s talk at The Prairie Troubadour 2022 Symposium. From sonnets to Cottage Economy, from Thomas Aquinas to selling cured meats, Brandon distills much of what we've been discussing over the years into this talk. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon...2022-08-051h 17A Meatsmith HarvestEp 77: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 2In this episode, we chat with Ross McKnight of Backwater Foie Gras about the practical element of gavage, why gavage isn't force-feeding, breed of duck, feed used, legally selling farm products, prose, and poetry. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Our 3-Day Lamb Harvest course is back! We haven't taught this class for five years and are so happy...2022-07-231h 25A Meatsmith HarvestEp 76: From Finance to Foie Gras - Interview with Ross McKnight of Backwater Foie Gras, Part 1In this episode, we chat with Ross McKnight of Backwater Foie Gras about how he began his farming journey, why he chose foie gras, tradition and moving to the land, and the mortification of farming. Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. Becoming a patron can help us keep our episode quality high and allow us to continue filming. Become a patron today at https://www.patreon.com/meatsmith. Our 3-Day Lamb Harvest course is back! We haven't taught this class for five years and are so h...2022-06-141h 04
A Meatsmith HarvestEp 75 Philosophy 101 & Family Farming Part 2In this episode, we chat about the breakdown of the family farm, private property, the notion of the Soul, The Church and Farming and Russian Farming by Denis Fahey, William Cobbett, and more. Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you will help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at https://www.patreon.com/meatsmith. Membership -- The essential Meatsmith resource More than 45 Harvest Films by Brandon. Forum topics are categor...2022-05-2856 min
A Meatsmith HarvestEp 71: On Moving, Tradition, & Truck Tipping, Pt 2In this episode, we continue our conversation on moving from Washington State to just outside Tulsa, Oklahoma. We chat about the changing landscape, packing up our business, and tipping our slaughter truck. Introduction and Announcements: Family Pig classes are happening in the Fall on Sept 29th-Oct 1st, Oct 13-15th, and October 27-29th. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Support our podcast on Patreon! Production of each episode takes hours of work, filming, and e...2022-03-0356 min
The Justin Rhodes ShowBrandon Sheard Master Meatsmith on Befriending Animals You’re Gonna Kill and EatBrandon Sheard of Farmstead Meatsmith joins Justin to discuss livestock harvest, how he became a butcher, and spirituality in the discipline of husbandry/butchery. Farmsteadmeatsmith.com2022-02-281h 20
A Meatsmith HarvestEp 74 Philosophy 101 & Family FarmingIn this episode, we review The Church and Farming and The Rulers of Russia and the Russian Farmers by Denis Fahey. We also chat about The Prairie Troubadour, our Membership program, and our sense faculties as they relate to farming and all life. Introduction and Announcements: Family Pig classes are happening in the Fall on Sept 29th-Oct 1st, Oct 13-15th, and October 27-29th. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Support our podcast on Patreon! Producti...2022-02-121h 02
A Meatsmith HarvestEpisode 73: Family Farms Part 2In this episode, we chat about animal family groups, cow, pig, and goat hegemony, natural law vs. naturalism, suffering, and Mass. Introduction and Announcements: Family Pig classes are sold out for Spring 2022. Subscribe to our newsletter to be notified when we schedule the next round of classes. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you'll help us kee...2022-01-2249 minA Meatsmith HarvestEpisode 72: Family Farms, Part 1In this episode, we chat about Brandon's recent travels to teach classes in other states, family farms, and land management trends. Introduction and Announcements: We have two Family Pig classes in Spring 2022. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find...2022-01-061h 03
A Meatsmith HarvestEp 70: On Moving, Tradition, and Truck Tipping, Part 1In this episode, we talk more about moving to Oklahoma, tradition, and leaving behind what our kids will want to inherit. Introduction and Announcements: We have two Family Pig classes in Spring 2022. Our classes make incredible gifts for anyone interested in the whole processing narrative. From the kill to butchery to cookery, the experience gained at Family Pig is unparalleled. Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on P...2021-12-0456 min
A Meatsmith HarvestEpisode 69: Bonus Episode with Daniel Firth Griffith and the Robinia Institute in The Conversationalist Webinar Series.In this episode, Brandon talks with Daniel Firth Griffith of the Robinia Institute in The Conversationalist Webinar Series. The topics discussed range from descaling agriculture to Aristotle. Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, filming, and editing. By becoming a patron, you will help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at https://www.patreon.com/meatsmith. Family Pig classes are happening in the Fall on Sept 29th-Oct 1st, Oct 13-15th, and October 27-29th. Our...2021-11-131h 26
A Meatsmith HarvestEpisode 68: We're Moving. Here's Why. Pt. 2In this episode, Brandon and Lauren talk about culture, the medieval village, the virtues of the intellect, science and First Principles, and the intelligence of farmers. Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, in both filming and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at https://www.patreon.com/meatsmith. Membership -- a gift that gives all year long! More than 45 Harvest Films by Brandon. Forum topics are now cat...2021-11-0346 min
A Meatsmith HarvestEpisode 67: We're Moving. Here's Why. Pt. 1In these episodes, Brandon and Lauren talk about their decision to move to Tulsa, Oklahoma. From practical things like needing more room in the home and on the farm to the spiritual necessity of being closer to the Mass. Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, in both filming and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at https://www.patreon.com/meatsmith. Membership -- a gift that gives all...2021-09-1952 min
A Meatsmith HarvestEp 66 Natural Law Part 2In these episodes, Brandon and Lauren discuss Natural Law, what it is, and how it is observable on the farm. In part 2, they continue to illustrate Natural Law with livestock death and how urbanization erases the weight of Natural Law upon us. Introduction and Announcements: Support our podcast on Patreon! Production of each episode takes hours of work, in both filming and editing. By becoming a patron, you'll help us keep our episode quality high and allow us to continue filming. You can find us on Patreon at https://www.patreon.com/meatsmith. Membership -- a gif...2021-07-1444 min
Deep in the Weeds - A Food Podcast with Anthony HuckstepTroy Wheeler (Meatsmith) - Return of the butcher (The Crackling Season 4)Falling into a career as a butcher in a small border town on the Murray river, Troy Wheeler (Meatsmith) soon yearned for a greater understanding of where produce comes from. Eager for a greater understanding of his craft, he made the move to Melbourne and after rising the ranks at one of the city’s best butchers, he embarked on a journey with renowned chef Andrew McConnell to create one of Australia’s most bespoke butchers focusing on the best quality heritage meats.https://meatsmith.com.auFollow The Crac...2021-07-0230 min
The Crackling - a food podcast.Troy Wheeler (Meatsmith) - Return of the butcher (The Crackling Season 4)Falling into a career as a butcher in a small border town on the Murray river, Troy Wheeler (Meatsmith) soon yearned for a greater understanding of where produce comes from. Eager for a greater understanding of his craft, he made the move to Melbourne and after rising the ranks at one of the city's best butchers, he embarked on a journey with renowned chef Andrew McConnell to create one of Australia's most bespoke butchers focusing on the best quality heritage meats.
https://meatsmith.com.au
Follow The Crackling
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...2021-07-0230 min
A Meatsmith HarvestEp 65 Natural Law, Part 1In these episodes, Brandon and Lauren discuss Natural Law, what it is, and how it is observable on the farm. They also share the new direction the podcast is going, pork shares availability, and the last Summer Family Pig Class. Introduction and Announcements: Last Summer Family Pig class is almost sold out! September 2nd-4th. Membership -- a gift that gives all year long! Dozens of Brandon's videos Forum topics are now categorized for easy browsing! 60-day free trial available! Promo code: "60daytrial" To Harvest a Pig Nicely is available FREE of charge on our Y...2021-06-1948 min
A Meatsmith HarvestFasting, Fat and Fasting with Fat, Part 2In these episodes, Brandon and Lauren discuss fasting and how fat compliments it so beautifully. They share their experiences with fasting, how it has enhanced their lives, and some of the meaning behind it. In Part 2, they talk about the challenges of living in an abundant and convenient world. Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith Show notes for Episodes 63 and 64: https://farmsteadmeatsmith.com/episodes-63-64-fasting-fat-and-fasting-with-fat/2021-05-141h 00
A Meatsmith HarvestEp. 63: Fasting, Fat and Fasting with Fat, Part 1In these episodes, Brandon and Lauren discuss fasting and how fat compliments it so beautifully. They share their experiences with fasting, how it has enhanced their lives, and some of the meaning behind it. They also suggest ways that fat can be incorporated into one's practice of fasting. In the way of side topics, Brandon shares what he has been up to on the farm; and Brandon and Lauren muse over the unique personality characteristics and culinary delights of geese. Introduction and Announcements: Join one of our summer Family Pig classes! July 22-24 and Aug...2021-04-011h 00
A Meatsmith HarvestEp. 61: Eating Geese, Broken Truck, and 'Side' Farming, Part 1In this episode, part one of a two part series, Brandon and Lauren share the complexities of trying to deal with a broken slaughter truck, during the middle of harvest season, while living on an island, with seven kids in tow. They discuss methods of cooking goose to reach its highest and best expression; making carnitas from previously frozen meat and sausage from cured back fat; and their parental desire to build seasonal family traditions to pass along to their children. Brandon and Lauren also discuss the many ways you can give the gift of Farmstead Meatsmith th...2020-12-2250 min
A Meatsmith HarvestEp. 60: Meatsmith Grab Bag (Tractors, Geese, Pastrami & ...), Part 2In this episode, part 2 of a 2 part series, Brandon and Lauren discuss: their new geese project; pastrami; and the new free Farmstead Meatsmith content they've posted on YouTube which includes several videos on the artful harvesting of poultry.2020-12-061h 00
A Meatsmith HarvestEp. 59: Homestead Grab Bag (Tractors, Geese, Pastrami & ...), Part 1In this episode, Brandon and Lauren share the big "new things" in their lives: a new baby, new geese, and a new tractor! Learn how Brandon is putting his tractor to use in ways he never anticipated and how having a competent and efficient tool affects your psychology. Brandon discusses methods of fattening poultry, including the art of gavage; and Lauren shares the numerous benefits of a Farmstead Meatsmith membership. Introduction and Announcements: CHRISTMAS IS COMING! Family Pig Classes -- Fun and educational -- a great gift! Registration now open for our spring 2021 classes! Membership -- a gi...2020-11-1446 min
A Meatsmith HarvestEp. 58: Bacon, Beef & Fasting, Part 2In 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 FR...2020-09-2548 min
A Meatsmith HarvestEp 57: Bacon, Beef & Feasting, Part 1In these episodes, Brandon and Lauren discuss: Murray Carter's Blade Sharpening Fundamentals film (now available free of charge on YouTube; Brandon's refined method of making lower-salt bacon; the human connection to pigs and bacon; and feasting and fasting. 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 fo...2020-08-2854 min
A Meatsmith HarvestEp 56: Spring "Slow" Season & Such, Part 2In this episode, Part 2 of a two-part series, Brandon and Lauren talk about slaughtering goat kids and sheep, what rennett is and what it is used for, and the art of duck gavage. They also delve into more philosophical topics such as: humane slaughter vs. natural death, the danger of compassion in the slaughter, and why eating meat is brazen. Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60daytrial" New content available on lamb tartare and cabrito Mem...2020-06-1645 min
A Meatsmith HarvestEp. 55: Spring "Slow Season" & Such, Part 1Introduction and Announcements: To Harvest a Pig Nicely is now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! Promo code: "60daytrial" New content available on lamb tartare and cabrito Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon: https://www.patreon.com/meatsmith. Part 1 Show Notes: Carnitas, 2:08 Utilizing lard, 7:55 Consuming fat: the triumvirate, 24:59 Keto diet and fasting, 27:27 New films up on our website under "Membership", 36:26 The Curing of Lamb Fl...2020-05-1558 min
A Meatsmith HarvestEp. 54: Meatsmith Homeschooling & Parenting, Part 2This is Part 2 of a two-part series. In this episode, Brandon and Lauren share what has worked well in their homeschooling and parenting efforts. They provide a glimpse into a typical day -- how they balance school, chores, meals, and business. They discuss: how homeschooling and self-sustainability are a natural extension of their lifestyle; the critical roles virtue and self mastery play within the home; and how technology needs to be harnessed to the role of tool - not enslaver. As a final topic, Brandon and Lauren talk about Brandon's new films on lamb tartare...2020-04-2659 min
A Meatsmith HarvestEp. 53: Meatsmith Homeschooling and ParentingThis is Part 1 of a two-part series. In these episodes, Brandon and Lauren respond to the unexpected and rapid changes that the Coronavirus has thrust upon families across the world, and the way that they operate on a daily basis. As a couple that has the benefit of having both worked from home and home-educated their children for several years now, Brandon and Lauren offer their "two cents," providing encouragement and advice and reminding us that, as parents, we have always had the role of being the primary educators of our children. They sh...2020-04-171h 03
A Meatsmith HarvestEp. 52: Cooking Through a Side of Beef, Part 2 In this episode, Part 2 of a two part series, Brandon and Lauren continue explaining how they worked through a whole side of beef, removing chunks of meat as needed over a three month period of time; without freezing any of it. Brandon will convince you that the best way to eat beef is — VERY aged, and offers suggestions on how to entice your family to eat it (despite its colorful mold). Finally, Brandon and Lauren share their three time-tested, and proven, pillars of beef cookery; and their preparation techniques for each cut of beef. Introduction and...2020-04-1056 min
A Meatsmith HarvestEp. 51: Cooking Through a Side of Beef, Part 1In these episodes, Brandon and Lauren explain why they finally broke down and bought a side of beef for their family; why Brandon decided not to freeze any of it; and how they worked through the side of beef removing chunks of meat, as needed over a three month period of time. Brandon will convince you that the best way to eat beef is -- VERY aged, and offers suggestions on how to entice your family to eat it, despite the colorful mold. Finally, Brandon and Lauren reveal their three time-tested and proven pillars of be...2020-03-2957 min
A Meatsmith HarvestEp. 50: Meatsmith Kitchen Economy, Part 2In this episode, Part 2 of a two-part series, Brandon and Lauren talk about their own kitchen principles and habits. They relate how most of these habits have come along slowly; although cooking and eating all three meals together, daily, as a family, is something they've been doing since before they were married. Brandon and Lauren describe mealtimes as anchors to their day — “like monastery bells ringing us in”. Learn what typical breakfasts, lunches, dinners, and snack-times look like for the family; and how seasonally available ingredients are the foundation from which this large, energetic household's daily meals are cr...2020-03-2457 min
A Meatsmith HarvestEp. 49: Meatsmith Kitchen Economy, Part 1In this episode, Part 1 of a 2 part series, Brandon and Lauren talk about their own kitchen principles and habits. They describe how these habits have come along slowly; but that since before they were married, and to this day, they have always cooked and eaten all three meals together as a family. They describe mealtimes as anchors to their day -- "like monastery bells ringing us in". Learn what a typical breakfast, lunch, dinner, and snack-time look like for the family, and how Brandon and Lauren build their menu around seasonally available ingredients to create nutritious, economical meal...2020-03-191h 11
A Meatsmith HarvestEp. 48: The Virtue of Making Bacon, Part 2In these episodes, Brandon and Lauren discuss the virtue of making bacon -- how it is about so much more than just putting food on your table -- and how it can lead you to excellence through virtue. Learn: how emotion, passion, virtue, and temperament relate to the slaughtering of animals and making bacon; what you can anticipate in making home-made bacon for the first time and the difficulties you might encounter in eating it; and the new tools Brandon has been dreaming about for his shop as well as the factors he must consider in discerning whether or n...2020-02-1653 min
A Meatsmith HarvestEp 47: The Virtue of Making Bacon, Part 1In this episode, part 1 of a 2 part series, Brandon and Lauren discuss the virtue of making bacon -- how it is about so much more than just putting food on your table -- and how it can lead you to excellence through virtue. Learn what you can anticipate when making bacon for the first time and what some of the difficulties you might encounter in eating home made bacon are. Find out which new tools Brandon has been dreaming about for his shop lately, and what factors he must consider as he discerns whether or not to purchase them....2020-02-0359 min
A Meatsmith HarvestEp. 46: Cookery Methods, Part 2In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting — the only techniques you need to cook any cut of meat deliciously! Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen. Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) … Is it tough or tender? Fatty or lean? You’ve got this! Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube c...2019-12-131h 04
A Meatsmith HarvestEp. 45: Cookery Methods, Part 1In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting -- the only techniques you need to cook any cut of meat deliciously! Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen. Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) -- Is it tough or tender? Fatty or lean? Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our Y...2019-11-131h 04
A Meatsmith HarvestEp. 44: Harvesting and Preparing Duck, Part 2In Episode 44, Brandon introduces "The Finisher", a new tool he's discovered for pithing ducks (rather than slitting their necks) which allows for a more attractive presentation and preserves the blood, within the animal, for such dishes as Duck a la Press. Brandon and Lauren discuss the struggle that exists between humane killing and efficiency, and question whether pithing or neck slitting is the more humane method of poultry slaughter. Other topics include: making Duck a la Presse; how poultry plumage acts as a veil for an animal, but simultaneously reveals its nature and reality; how commodified forms of meat, as c...2019-10-231h 02
A Meatsmith HarvestEp. 42: The Working Title Podcast InterviewIn this episode Brandon is interviewed by Steve and Joseph of The Working Title podcast. Brandon shares the winding path that led him into the butchery trade; the unique approach of Farmstead Meatsmith; and how Farmstead Meatsmith came into being. Other discussions include: how technology has left the domestic scale behind (dulling the edge of human nature in the process); factory farming vs. veganism; the butcher's duty to kill well; the cost of our existence; and what a random morning in Brandon's life looks like. Introduction and Announcements: Membership is open! New content available on: lamb but...2019-08-271h 13
A Meatsmith HarvestEp. 41: Competing on The History Channel's The Butcher, Part 2In Episodes 40 and 41, Brandon does Hollywood! In this two-part series, Brandon talks of his experiences competing against three other highly-skilled butchers on the History Channel's premiere episode of its new show The Butcher. Hear Brandon describe the three different rounds of the competition: 1) splitting a pig using an old-school hog splitter, quartering it, and then butchering to a list; 2) cutting steaks, and eye-balling them to weight without a scale, and 3) in the final round of the show, "Meat the Monster", butchering a mystery "beast" to maximize its retail value. Learn what it was like behind the scenes, th...2019-08-1052 min
A Meatsmith HarvestEpisode 40: The ButcherIn Episodes 40 and 41, Brandon does Hollywood! In this two-part series, Brandon talks of his experiences competing against three other highly-skilled butchers on the History Channel's premiere episode of its new show The Butcher. Hear Brandon describe the three different rounds of the competition: 1) splitting a pig using an old-school hog splitter, quartering it, and then butchering to a list; 2) cutting steaks, and eye-balling them to weight without a scale, and 3) butchering a mystery beast to maximize its retail value in the final round of the show, "Meat the Monster." Learn what it was like behind the scenes, th...2019-07-1458 min
A Meatsmith HarvestEp. 39: Interview with the Intellectual Agrarian, Part 2In this episode, the second half of a two-part interview by Terrance Layhew of The Intellectual Agrarian, Brandon and Terrance discuss: on-farm processing standards; how locally-raised food contributes to a healthier environment; the backlash of "modern efficiency"; how savvy cooks and consumers contribute to the production of higher quality meats; the unique skill set needed by mobile slaughtermen (and the daily challenges they face); and other topics. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Divine Mercy Lamb Roast...2019-04-2534 min
A Meatsmith HarvestEp 38: Interview with the Intellectual Agrarian, Part 1This episode is the first half of a two-part recording of Brandon's recent interview by Terrance Layhew of The Intellectual Agrarian. During the interview Brandon and Terrance discuss such issues as: the lack of first-hand experience within modern-day academia; the burden of abundance (utilizing 100% of an animal carcass); and the existence of a widespread estrangement, within our current society, from the anatomy of animals. Additionally, Brandon dispels a few "on-farm animal harvesting" myths. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring...2019-04-1835 min
A Meatsmith HarvestEp. 37: Lamb Butchery (and Cookery...), Part 2In Episode 37, part 2 of a 2-part series, you will learn Brandon's approach to butchering a lamb; and why he believes that if you learn to butcher a lamb, you will be able to butcher any other member of the quadruped family. Brandon and Lauren explain why the physiology of quadrupeds determines the placement of your cuts when you quarter them. They teach us that "butchery is the servant of cookery", and that the best method to use for cooking a particular cut of meat is determined by the function those muscles performed for the quadruped while it was alive. Fi...2019-04-1150 minA Meatsmith HarvestEp. 36: Lamb Butchery (& Cookery)..., Part 1In 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 extend an invitation for you to join them at the Divine Mercy Lamb Roast they are hosting, on April 28th, on beautiful Vashon Island. Episode 37 will cover lam...2019-04-031h 05
A Meatsmith HarvestEpisode 34In 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 we should endeavor to deserve the gift of an animal's life, as well as honor it in the way we prepare its meat. Other topics include: the sh...2019-03-2044 min
A Meatsmith HarvestEp. 33: Slaughter Stories and Sustainability, Part 2In 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 to have "a hawk's eyes and a bat's ears" if you own your own slaughter business, Episode 33 is all about sustainability. How do you price your product in such a way that you can sus...2019-03-1344 min
A Meatsmith HarvestEp. 32: Slaughter Stories and Sustainability, Part 1In 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 slaughter business, and the benefits of benevolent confinement of your animals over winter. In the up-coming second part of this series, Brandon and Lauren will discuss sustainability....2019-03-0651 min
A Meatsmith HarvestEp. 31: Skinning and Eviscerating Cows, Sheep & Goats, Part 2In 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 Brandon discuss the curing of ruminant flesh. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring cla...2019-03-0153 min
A Meatsmith HarvestEp. 30: Skinning and Eviscerating Cows, Sheep & Goats, Part 1In 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 supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming spring classes! Part 1 Show Notes: Surviving an Island Snowstorm, and Why Pigs are the Bes...2019-02-201h 16
A Meatsmith HarvestEp. 29: Skinning and Eviscerating Cows, Sheep & GoatsIn 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.... 2) Pork shares are now on sale, and registration is open for spring Family Pig classes! In Episode 29, Brandon and Lauren cover the slaughter: waiting for the right shot, where to aim, and the kill. They also d...2019-02-0659 min
A Meatsmith HarvestRaising, Slaughter and Hanging of Beef, Part 1In 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.... 2) Pork shares are now on sale, and registration is open for spring Family Pig classes! Part 2 (Episode 29) will cover the slaughter and hanging of beef. Introduction and Announcements: Help us produce four episodes a month by suppor...2019-01-301h 01
A Meatsmith HarvestEp. 27: Sheep Slaughter, Part 2In 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, working with the animal's nature throughout the kill, and whether a knife or gun is the best tool to use. And finally, for those that have bee...2019-01-1652 min
A Meatsmith HarvestEp. 26: Sheep Slaughter, Part 1In 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.patreon.com/meatsmith. We have upcoming fall classes! Part 1 Show Notes: Christmastide, 1:01 Feasting....Even when you don't like the bacon! 3:10 Fundamental principles of the lead-up to the...2019-01-101h 22
A Meatsmith HarvestEp. 25: Smoking, Part 2In 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. In...2019-01-0257 min
A Meatsmith HarvestEpisode 24: Smoking, Part 1In 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, why blue smoke is preferable to white, special considerations for smoking sausage, and why smoking and drinking go hand-in-hand. Brandon also discusses the design of his smokehouse and why he loves his Weber grill. Introduction and Announcements: Help...2018-12-2749 min
A Meatsmith HarvestEp. 23: Sausage, Part 2In 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 supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 1 Show Notes: Musings on the Oxford English Dictionary and the history and definition of th...2018-12-181h 16
A Meatsmith HarvestEp. 22: Sausage, Part 1In 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 supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 1 Show Notes: Musings on the Oxford English Dictionary and the history and de...2018-12-131h 03
A Meatsmith HarvestEp. 21: Holiday Grab Bag Q&A, Part 2In 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 us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 2 Show Notes: Making headcheese without the cheeks... Is it worth it?, 1:00 Removing lead bullets from...2018-12-0447 minA Meatsmith HarvestEp. 18: Hunting Deer & Eating Venison Part 1This 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 well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-18-19-hunting-deer-eating-venison2018-11-261h 05A Meatsmith HarvestEp. 19: Hunting Deer & Eating Venison Part 2This 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 as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/episode-18-19-hunting-deer-eating-venison2018-11-0753 minA Meatsmith HarvestEp 17: Homesteading Grab Bag Part 2Part 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 opportunities at https://farmsteadmeatsmith.com/episode-16-17-homesteading-grab-bag2018-10-1048 minA Meatsmith HarvestEp 16: Homesteading Grab Bag Part 1Part 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 opportunities at https://farmsteadmeatsmith.com/episode-16-17-homesteading-grab-bag2018-09-2653 minA Meatsmith HarvestEp. 15: Pig DepilationBrandon 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 America, about his first memories around food and farming. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://far...2018-08-292h 02
UncommonThe mindful meatsmith of ethicurean farming - Tammi Jonas of Jonai FarmsTammi Jonas is the co-founder of Jonai Farms, President of the Australian Food Sovereignty Alliance, an ethicurean farmer, and mindful meatsmith. Jonai Farms is a pastured fed farm which was the first in Australia to crowdfund development of its infrastructure and a leader in community-supported agriculture.
From a very young age, I idolised the idea of having my own place to produce homegrown food. When an old friend purchased a farm recently in Gippsland, my interest was piqued again.
Keeping the “pigness of the pig” is the first line in Tammi’s list of principles, inspired by one of my favour...2018-08-281h 26A Meatsmith HarvestEpisode 14: Pig KillingIn 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 should keep pigs with their herd up until the end. Learn more about the episode as well as Farmstead Meatsmith classes and opportunities at https://farmsteadmeatsmith.com/e...2018-08-151h 34A Meatsmith HarvestWhole Animal BarbecuingTopics 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 help us expand: https://www.patreon.com/meatsmith. We really, really, mean it this time; we want you to join our team and mission. Membership is open!! Join us. A full year of content is the...2018-08-031h 49
A Meatsmith HarvestMeat Preservation, Part 2; Meat FermentationBrandon 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 helped him shape his understanding. They also end with a short discussion on what it would take (theoretically) to produce this salami for sale in America. Policy may be a burden, thought it may not be impossible. To...2018-06-221h 26
A Meatsmith HarvestMeat Preservation, Part 1; Whole Muscle CuringBrandon 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: Taking our time with these podcast episodes (less but longer episodes) due to our desire to attend to where our conversation leads. Meatsmith Pork Shares for s...2018-05-172h 04
A Meatsmith HarvestHeritage Breed PorkLauren and Brandon discuss the landscape of heritage breed pork production in the U.S. on the small scale. You'll see that for being heritage breed enthusiasts they hesitate to encourage everyone to go get the first heritage animals you can get your hands on. For the sustainability and long term conservation of these breeds we need to expand the focus from only the 1) breeding and 2) raising (the first two links in the chain of their lifespan) of these pigs, and start 3) processing, 4) marketing and 5) eating (the latter 3 links in the chain) these pigs as they should b...2018-04-082h 15
A Meatsmith HarvestToolsBrandon and Lauren discuss the tools that have most defined their meatsmithing journey: tools that allowed them to get started in the business, as well as truly harvesting for their own family on a budget. They start with the few high-ticket items for their shop, and end with a few necessary field tools....as well as what may be in store for them as they continue to grow. Join them on their Patreon account to give them questions, topics and engage in the conversation on A Meatsmith Harvest.2018-02-231h 10
The Meatcast by EPIC ProvisionsEpisode 22: A Modern Day MeatsmithThis week, The Meatcast introduces you to the world of butchery, curing, and animal husbandry with a professional meatsmith, Brandon Sheard. Not too long ago, Brandon was studying English and seemed destined for a life in academia — until he dropped everything and chased his agrarian dreams, despite having zero experience in the field (pun intended). Now Brandon and his family of seven are raising, harvesting, butchering, and curing all their own meats. In fact, they subsist on this meat alone and never purchase store-bought meat! Brandon is our first ever Meatcast guest to have never tried an EPI...2017-12-2600 min
A Meatsmith HarvestGrab Bag Bonus; Patreon Questions & Holiday GiftingBrandon and Lauren start by reviewing the important information: Meatsmith has 3 holiday gifts you can offer your loved ones this holiday season! Membership, the (spanking new) Knife Folio, and harvest classes. The meat of the episode covers 3 questions offered by members of our intimate Patreon community. The first is about vacuum sealers. The second pertains to ruling out botulism in your cures. The third is more rumination on commodity use and commodity value, which results in general admiration for the working tradesman. They arrive at a solution (for the problem of exploitation in the food indu...2017-12-181h 44