How do preserve wild game without the frills of modern technology? This week on Wild Game Domain, Chef Chad Pagano is rejoined by his new co-host and last week’s guest, Chef Michael Schwartz! Tune in to learn the ins and outs of curing meat at home. Learn about the role of salt in curing, and how to create a lactobacillus-friendly environment in your garage. How can one tell if a salami is finished curing? Later, Chad and Mike discuss the differences between the names of cuts for butchers and hunters. Thanks to our sponsor, S. Wallace Edwards & Sons. Music by Idgy Dean.
“Without technology, especially electricity, many modern preservation techniques are rendered useless.” [10:00]
— Mike Schwartz on Wild Game Domain