Ep. 24: Smoking, Part 1

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: Help us produce four episodes a month by supporting us on Patreon: https://www.patreon.com/meatsmith. We have upcoming fall classes! 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: Tales from the Green Valley: https://en.wikipedia.org/wiki/Tales_from_the_Green_Valley Weber Grills:  https://www.weber.com/US/en/home/      Links for Episode 25 coming soon!