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The Rising Threats To Our Health

Around the world, general health is declining
Tuesday, December 29, 2015, 3:35 PM

Though evidence of a looming global healthcare crisis is plainly visible, few seem to realize the consequences will be catastrophic to individuals, households and national economies.

Here is a list—by no means exhaustive—of major health issues threatening hundreds of millions of people globally. » Read more

What Should I Do?

Shutterstock: BW Folsom

Methods for Preserving Your Own Meats

Adding meat to your food storage and deep pantry
Monday, April 28, 2014, 5:31 PM

Meat always seems to be a popular item in food storage. It packs essential nutrients like proteins, iron, zinc, Vitamins A, Vitamin B and Vitamin D. However, having a long-term supply of meat can be tricky. How do you get it to last?

There are a few options when preserving meats. Methods like salting, brining, canning, freezing and dehydrating are great options to help you keep meats available  for future meals. » Read more

What Should I Do?

Dan Jablow, founder of Jablow's Meats

Preserving Meat By Curing and Smoking

And how to make your own Bacon - DIY Style
Thursday, July 21, 2011, 9:09 PM

In a future defined by increasingly expensive and/or scarce energy, food preservation skills will take on heightened importance. What if prolonged, unpredictable blackouts cause your refrigerated food to spoil frequently? Or rising inflation threatens to make tomorrow’s staples substantially higher than today's?

This article provides an introduction to the two most widespread techniques for preserving meat – curing and smoking – which have been practiced since ancient times. They’re often used in conjunction with each other. In this post, I’ll explain the basic science underlying each and how they enable you to vastly extend the storage life of your meats while eating healthier at the same time. We’ll end with a practical recipe that anyone can follow, regardless of prior experience in the kitchen.

For this exercise, we’re going to focus on everybody’s favorite meat: bacon» Read more