The Living Kitchen: Storing Meat

This week on The Living Kitchen, Jeff and I discuss meat in the real food diet. We talk about canning, drying, freezing and fermenting meat, the pros and cons of each along with tips on technique and making your stores last as long as possible. We also discuss bone broth making and storage, and answer some reader questions about fats and phytic acid.

You can download our episodes on iTunes, through our RSS feed or click here to listen on Blog Talk Radio 3pm EST today or anytime thereafter on podcast. You can also listen to the episode using the embedded player below. You can see the last ten episodes on our Radio Show page, or you can view all of our past episodes on our show page at the PRN website.

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