Brandon 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 sale! Mangalitza (summer/fall) and Gloucester Old Spot  (winter) Shares available now for reserve.  Email [email protected] to secure a share.  See here for pricing and details on what's included: https://farmsteadmeatsmith.com/pork-shares/
• Testimonial that blew us away: listen at minute 7:20
• Fall Classes are up! Purchase now...they will go quickly this spring/summer: https://farmsteadmeatsmith.com/upcoming-classes/
• Cochon 555 Seattle recap; 18: 30

Content:

• First, a reference to our new favorite cheap beer :)
• Breaking down meat preservation into 3 categories: Whole Muscle Curing, Fermentation & Fatting
• So...What is whole muscle curing? 33:00, holding preservation and flavor in balance as the way to achieve harmony...not necessarily acceptance from the dominant discourse voices.
• Addressing the little devil of fear on our shoulder
  • What is botulism? 104:35
• How would you cure different muscles (of different thicknesses)? 120:00
• Salt Peter vs. Nitrate vs. Nitrite, 135:00
• A final encouragement to go for it!...and to trust our innate spoilage detection capacity as humans. 146:00

Links for Episode 11:

-Pork Shares: https://farmsteadmeatsmith.com/pork-shares/

-GOS Pork Share highlight films: coming soon.

-Upcoming classes scheduled: https://farmsteadmeatsmith.com/upcoming-classes/

-Best 'cheap' beer: https://kulshanbrewing.com

-Salami Biellese: http://www.salumeriabiellese.com/contact.html

-Saltworks: https://www.seasalt.com 

-Benton's: http://www.bentonscountryhams2.com