Episode 265: The Wild Pantry, Part II - Salting and Curing
About this episode
Justin Townsend and Adam Berkelmans explore the ancient art of food preservation through salting and curing.
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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices The Art of Venison Sausage Making Links How To: DIY Cure Chamber 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…
Topics covered
- food preservation
- salting
- curing
- home cooking
- wild pantry
Keywords
- historical significance
- science of salting
- practical applications
- texture and flavor
- precision in curing
More episodes of Wild Fish and Game Podcast
- Episode 272: On the Ethics of Killing: The Moral Math of Eating
- Episode 271: The Wild Pantry, Part III - Dehydrating and Drying
- Episode 270: The Wild Harvest Report - April 2026
- Episode 269: Wild Game Is More Than Protein
- Episode 268: Wild American Foodscapes - Newfoundland
- Episode 267: What If the Grocery Stores Didn’t Open Tomorrow?
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