So if canning is food preservation 101,

but I would say the topic of curing meats

or preserving meats would probably be like a 102 or a 103 class.

There's a lot of trepidation around preserving meats

and curing especially.

You know, I dabbled with this over the years

in various ways.

I've made bacon and I've made some pretty good hams.

I've had some success.

I've had some pretty epic failures, embarrassing failures,

which I will talk about here later on in the episode.

But I'm by no means a meat preservation expert,

but it's definitely something I would like to become

more proficient at.

Even though we do have a giant walk in freezer

and you know, we keep a lot of our meat frozen,

I'm always curious what we do if we didn't have a freezer.

How would we keep our meat from going bad?

And there's a lot of different ways that you can do that

and we're gonna cover all of them in this episode.

I thoroughly enjoyed this conversation.

It was extremely enlightening to me.

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