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Coming up in ...
  • Facebook Live Chat; Saturday, April. 20nd, 10am PST, on The Meatsmith Table private group page.  Ask Brandon Anything.
  • Next Live Podcast Recording; TODAY! March 28th. Do join us on the Meatsmith Table approx. 2pm PST.  We record generally on Thursdays, twice a month.  The next two sessions will be April 4th and April 18th.  Join us for more chances to get in your questions and help steer the conversation.
Recent Content Additions to Membership:
March FB Live Chat
Join Brandon on April 20 for the next FB Live Chatterie.
Harvest Films this month cover evisceration and molds. 

New Nuggets in the Forums:

  • LOTS of additions from previous months of Facebook Meatsmith Table page...Remember, we're digging out these old content gold-mines and archiving them here so you don't have to dig/scroll for days.  Here's some old good-uns:
    • The use of Nitrites in curing meats 
    • Molds on whole muscle cures.
    • Plus much more in all these topics....LOTS of red 'NEW' buttons in there:
  • Brandon shares French preparation for breast of lamb that works with ribs in the Cookery thread
  • Kayte asked,"Does anyone use anything besides bell scrapers for the scrape that works well? Or is it possible they may need to be replaced or sharpened on occasion?" Brandon replies in the Sharpening thread. 

This year inside membership, we’re transitioning from a monthly to a quarterly, seasonal article written by Brandon. Many factors have motivated this tweak in our offering...and we think the writing-though less ofen-will be even more relevant and applicable.  

We have recently added an extra outlet of content to reach you by way of recording our podcasts live on our private Meatsmith Table group page.  

We hope this is an adequate change that may attend to your Meatsmith interests nicely.
Please do show for our live recordings where we spend significant time with your questions realtime, for our general audience to digest later.  We record every other Thursday; we’ll try and keep you abreast of these Live Chats via our newsletter.

Thanks for your support, side-by-side
learning and friendship.  We're most thankful
for you, our nearest and dearest 
Meatsmith members.


Peace be with you,
Brandon & Lauren
Copyright © 2019 Farmstead Meatsmith, All rights reserved.


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