Ep. 58: Bacon, Beef & Feasting, Part 2
from A Meatsmith Harvest Hosted by Farmstead Meatsmith
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! 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: Manual of a Traditional Bacon Curer by Maynard Davies: https://www.amazon.com/Manual-Traditional-Bacon-Maynard-Davies/dp/1906122083
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