Ep. 58: Bacon, Beef & Feasting, Part 2

48:40
 
Share
 

Manage episode 272857998 series 1542236
By Lauren Sheard and Farmstead Meatsmith. Discovered by Player FM and our community — copyright is owned by the publisher, not Player FM, and audio is streamed directly from their servers. Hit the Subscribe button to track updates in Player FM, or paste the feed URL into other podcast apps.

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: https://www.patreon.com/meatsmith.
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:

58 episodes