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LH 160: \\xa0How to preserve protein-packed foods with gourmet flavors\\xa0
In this episode, host Theresa Loe talks with author Karen Solomon about turning your kitchen counter into a deli counter by preserving your own meat with dry curing, brine curing, smoking, and drying.
Karen is the author of "Cured Meat, Smoked Fish and Pickled Eggs" and she shares the secrets to success with each of these techniques and how you can enhance the flavors of what you preserve.
You\\u2019ll Learn:
For the printable recipe Karen shares on the show, go to www.LivingHomegrown.com/160\\xa0and you can also get links to everything mentioned. There are also more episodes in the show notes related to curing and smoking.\\xa0
This episode was brought to you by Theresa Loe\'s Living Homegrown Membership where you have access to an entire roster of food and garden experts, a library of classes and a farm fresh community for support of an organic, farm-to-table lifestyle. Go to www.livinghomegrown.com/path\\xa0to learn more.