Episode 265: The Wild Pantry, Part II - Salting and Curing
wild game and fish dry brines, wet brines, and cures you can do safely at home
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Show Notes
Summary
In this episode, Justin Townsend and Adam Berkelmans explore the ancient art of food preservation through salting and curing. They discuss the historical significance of salting, the science behind how it works, and practical applications for home cooks. The conversation delves into the unique considerations for salting fish, the impact of salt on texture and flavor, and the importance of precision in curing. They emphasize that while salting and curing can enhance food, they require careful attention and quality ingredients. The episode concludes with a focus on integrating these techniques into a modern wild pantry approach.
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Links
Chapters
00:00 The Art of Food Preservation
05:19 Understanding the Science of Salting
13:23 Practical Applications of Salting at Home
21:09 Salting Fish: Unique Considerations
29:42 The Impact of Salting on Texture and Flavor
37:27 Curing and Salting: A Wild Pantry Approach
Takeaways
You can preserve food without electricity.
Salting was historically about keeping food stable, not just flavor.
Curing requires precision and measurement, not guesswork.
Salt controls water activity, inhibiting microbial growth.
Dry brining is an accessible method for home cooks.
Fish responds to salt faster than red meat.
Curing and salting require attention and intention.
Quality of ingredients is crucial for successful curing.
Salt can enhance flavor and texture in cooking.
Freezing and salting are complementary preservation methods.
Keywords
Food preservation, curing, salting, wild game, fish, home cooking, food safety, preservation methods, salting science, wild pantry
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