Ep. 24: Smoking, Part 1


Manage episode 224049946 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 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:

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:

Links for Episode 25 coming soon!

74 episodes