Living Homegrown

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LH 160: Curing Flavorful Meat & Preserving Protein

LH 160:  How to preserve protein-packed foods with gourmet flavors 

In this episode, we talk about turning your kitchen counter into a deli counter by learning to preserve meats through dry curing, brine curing, smoking, and drying.

I brought on author Karen Solomon to chat about how each of these methods is used to preserve different meats and enhance the flavor of those meats.

You’ll Learn:

  • About the ease of dry curing in your refrigerator
  • How brine curing works for things like pastrami and ham
  • If you can safely skip using nitrites and nitrates
  • The difference between hot and cold smoking in preservation
  • How to stay safe when curing meat
  • Why you don’t need a dehydrator to dry meats
  • The special safety recommendation when working with game meat
  • A simple trick for keeping your dry meats dry in storage
  • How to make ‘Sour Orange Beef Jerky’ for road trips
  • And SO much more..

Karen Solomon:Karen Soloman - www.LivingHomegrown.com

Karen Solomon has been a well-published food writer for over a decade. In addition to the Asian Pickles series of ebooks and print book, she’s the author of Cured Meat, Smoked Fish, & Pickled EggsJam It, Pickle It, Cure It, and Can It, Bottle It, Smoke It. Her work has appeared in Saveur, Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, Food52, Organic Style, the San Francisco Chronicle, SF Magazine, the SF Bay Guardian, and elsewhere.

 

Karen’s Sour Orange Beef Jerky Recipe:

If you are ready to try something beyond the flavor of typical teriyaki this recipe is for you!

Resources & Links Mentioned:Cured Meat Book - www.LivingHomegrown.com

Cured Meat, Smoked Fish, & Pickled Eggs* – Karen’s New Book

Jam It, Pickle It, Cure It*

Can It, Bottle It, Smoke It*

Asian Pickles*

 

Karen’s Website

 

Nesco Dehydrator *

Related Episodes:

Preserving With Salt & Smoke

Transcript:

Click here for the full transcript for Episode #160

*denotes an affiliate link

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy® and is the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two teenage boys and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.

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