Episode 44: Curing and Iki Jime

This week on Cooking Issues Dave discourses on culinary techniques from Japan to Kentucky. First Dave answers your questions on how to make your own meat smoker and learn the difference between using nitrates, saltpeter and other curing salt. Later on learn about the fascinating Japanese fish-killing techniques known as Iki Jime. This episode is sponsored by Fairway Market. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.