Coming up in Membership...

  • Facebook Live Chat TOMORROW; Saturday, Dec. 22nd, 10am PST, on The Meatsmith Table private group page.  Ask Brandon Anything.
  • Next Live Podcast Recording; Thursday January 3rd. For the past couple conversations, Brandon has turned on the Meatsmith Table FB live feed and fielded questions on our topic at hand.  (We're also on Instagram Live then, but we cut the feed half-way through, so thanks for joining our membership to stick it out with us.) Do join us on the Meatsmith Table on Thursdays, every two weeks, approx. 10am PST for more chances to get in your questions and help steer the conversation.
Recent Content Additions to Membership:
In this Live Chat, Brandon discusses:
  • the triumvirate of fatty, crunchy and tangy in your cooking;
  • winter scalding;
  • lamb curing and sausage;
  • trotter cookery;
  • eating bacon raw;
  • salt pork;
  • why muscovies stopped laying
  • vacuum sealing
  • coppa;
  • deer curing
Listen up, write down your Q's and join us tomorrow if you can...
Harvest Films this month cover more duck processing know-how.  Our friend who helped us film these is processing his first muscovy drakes today!  Andrew's Christmas feasting will be a little richer.  We hope yours soon can be too...

Needless to say, we're a bit behind on the forums (and we're not even going to mention the Harvest Journal... ahem).  We just sent off the last box of custom processed meat today, (harvest season officially done!) so we promise we'll get back on track there.  For now, there are a few conversations in the forums worth mentioning and directing you to, if you feel led: 

New Nuggets in the Forums:



Thanks for your support, side-by-side learning and friendship.  As we head into Christmas and the new year, we're most thankful for you, our nearest and dearest Meatsmith members.

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

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