tag:blogger.com,1999:blog-1694364001063554832.post8184467977164594278..comments2024-03-28T14:37:45.575-04:00Comments on 5 Acres & A Dream: Book Review: Preserving Food Without Freezing or CanningLeighhttp://www.blogger.com/profile/02435811789823712254noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-1694364001063554832.post-80636416944547472672022-02-23T01:22:22.318-05:002022-02-23T01:22:22.318-05:00Sue, I've brined meat but never stored it in t...Sue, I've brined meat but never stored it in the brine. I've never had salt pork either! I'm guessing it had to be soaked to remove some of the salt before cooking.<br /><br />Thanks to this book, I learned about storing cheese in olive oil! I should try bacon too. :)<br /><br />Wyomingheart, I don't think you'll be disappointed! Lots of good techniques and recipes.Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-3607722913611407802022-02-22T12:08:37.019-05:002022-02-22T12:08:37.019-05:00Wonderful post, Leigh! We have been looking into ...Wonderful post, Leigh! We have been looking into this info for awhile, and fantastic that we will have this in one volume! Ordered through your link, and can’t wait to get it! Thanks so much!wyominghearthttps://www.blogger.com/profile/11866831359786301254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-79536348871703621602022-02-22T09:43:17.822-05:002022-02-22T09:43:17.822-05:00Leigh, as a child I remember that pork was stored ...Leigh, as a child I remember that pork was stored in a wooden barrel full of salt brine. Had to have something to weight down the meat so that it didn't float. Also, sliced smoked bacon was stored in lard. Florida Farm Girlhttps://www.blogger.com/profile/14788091314337673170noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-73927835723913652102022-02-19T20:01:27.194-05:002022-02-19T20:01:27.194-05:00Nancy, I agree! Some really great low-tech ideas.Nancy, I agree! Some really great low-tech ideas.Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-30514065292631854022022-02-19T14:02:00.413-05:002022-02-19T14:02:00.413-05:00I have this book and it's a great! Tons and to...I have this book and it's a great! Tons and tons of great info to use so you won't find in mainstream food preservationNancy In Boisehttps://www.blogger.com/profile/03749272217529362089noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-40278746268778193512022-02-17T12:44:40.350-05:002022-02-17T12:44:40.350-05:00TB, that's the price of industrialization. But...TB, that's the price of industrialization. But then, some people prefer it that way. I even knew someone years ago who told me, "but I like the taste of chemicals." (!)Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-41541092734727884402022-02-17T08:55:02.629-05:002022-02-17T08:55:02.629-05:00Leigh, this book has been on my "want" l...Leigh, this book has been on my "want" list for at least 15 years now. Thanks you for the insightful review. Moving up on the list.<br /><br />(One of the most interesting things I saw years ago when visiting Virginia was making hams traditionally in salt. Unfortunate such a natural method (dare we say "environmentally friendly"?) has fallen on hard times to be replaced by chemical compounds I can barely pronounce.Toirdhealbheach Beucailhttps://www.blogger.com/profile/14872794169534403463noreply@blogger.com