Ep. 21: Holiday Grab Bag Q&A, Part 2
In these episodes Brandon and Lauren discuss holiday meal topics of all kinds focusing mainly on roasting a pig's head. We also discuss head cheese, lard, lardo, roasting a whole piglet, and more! *** We apologize for the sound quality; we had technical issues and salvaged what we could. Thank you for listening. Introduction and Announcements: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! Part 2 Show Notes: Making headcheese without the cheeks... Is it worth it?, 1:00 Removing lead bullets from the head, 9:29 Roasting a whole piglet, 11:57 To shoot or stick? 17:41 "Odd bits" side dishes, 19:57 Leaf lard - how to render to remove smell, 27:58 Curing lardo, 31:30 How we're preparing our Thanksgiving ducks, 39:13 Links for Episode 21: Westland Distillery: https://www.westlanddistillery.com Charcuterie and French Pork Cookery, by Jane Grigson: https://www.amazon.com/Charcuterie-French-Pork-Cookery-Grigson/dp/1902304888/ref=sr_1_3?ie=UTF8&qid=1543432360&sr=8-3&keywords=jane+grigson Burton Hill Farm, Vashon Island: http://burtonhillfarm.com