Ready to take your preservation skills beyond jars? On this week’s episode of Perfectly Preserved, we share how to cold smoke bacon and discuss other forms of meat preservation.

Anna is here to give all the secrets she learned in her recent cold smoked bacon class, allowing you to learn from her experience. She walks through the process of cold smoking bacon from start to finish and explains why it’s superior to store-bought bacon. We also cover guidelines for preserving other meats including making jerky and safely handling pork and wild game.

We hope this episode encourages you to explore the art of curing your own meats! It’s a new skill that is both practical and delicious! 

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Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com

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SHOW NOTES:

See more from Anna on this episode here 

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