LH 58: Preserving with Salt and Smoke

You know exactly what's in your food when you make it yourself. Nothing could be more true than when you make your own bacon! In this episode, host Theresa Loe interviews Joel MacCharles and Dana Harrison - the authors of the new preserving book Batch. This episode is part two of a two part interview. Part one (Episode #57) focused on the book and different ways to preserve lemons. This week's episode focused on using salt and smoke to flavor and preserve a whole variety of different products. FIRST...Theresa dives into bacon labeling and how that organic bacon you are eating might STILL have nitrites even though it says "no nitrites added other than...".  Important label info to know and understand if your goal is to eliminate nitrites from your diet. Then in this episode you learn: Why "no added nitrites" on bacon labels in the United States can be misleading, How chili salt is great for people who don't like heat, Why pink curing salt is NOT the same as pink Himalayan salt, Step-by-step instructions for making bacon at home (it is pretty easy and delicious), The difference between hot and cold smoke methods, How to turn your BBQ into an inexpensive smoker, How to make inexpensive dog treats for your dog using smoke. And MORE!  As always, you can get all the links mentioned by going to www.LivingHomegrown.com/58 and you can get a full PDF transcript of the episode.