136 min listen
Ep. 24: Smoking, Part 1
ratings:
Length:
50 minutes
Released:
Dec 27, 2018
Format:
Podcast episode
Description
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 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 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: 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 Difference between hot and cold smoking, 33:15 Our smoker, 38:50 White vs. blue smoke, 44:10 Part 2 Show Notes: Coming Soon! Links for Episode 24: Tales from the Green Valley: https://en.wikipedia.org/wiki/Tales_from_the_Green_Valley Weber Grills: https://www.weber.com/US/en/home/ Links for Episode 25 coming soon!
Released:
Dec 27, 2018
Format:
Podcast episode
Titles in the series (93)
Ep. 10: Heritage Breed Pork: Lauren 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... by A Meatsmith Harvest