Scott Bridi's guest appearances

Scott Bridi

The Farm Report

Eat Your Words Presents: Saved by the Bellini

Brooklyn Grange

Sandor Katz

Ben Flanner

Kamal Mouzawak

John Mackey

Gaby Dalkin

Priya Krishna

Will Harris

Ron Finley

Peter Kaminsky

Anna Lappe

Chellie Pingree

Lorraine Lewandrowski

Evan Hanczor

George Weld

OwlTail

Learn how to preserve meat and survive the winter on this week’s episode of Let’s Eat In! Cathy Erway is talking with Scott Bridi, the founder of Brooklyn Cured. Brooklyn Cured makes smoked meats, paté, and sausages in-house! Scott teaches you the different ways to cure meat – dry curing, smoking, and combinations of the two. Find out how Scott’s Italian American heritage furthered his love of cured meats. Scott explains how updating and interpreting classic recipes can produce something completely unique and tasty! How do preservatives like nitrates and nitrates affect the flavor and color of meat? Finally, Scott talks about his simple, ideal date meal! This episode has been sponsored by Catskill Provisions.  “We’re preserving food. We’re not doing it because we have to, we do it because we like how it tastes. Its history is steeped in preserving every part of the animal, and ensuring that your family can eat during every part of the year.” [11:20] “If you see sodium derivatives on a label in mass, you might want to stay away from it because that means it’s highly processed.” [21:50] — Scott Bridi on Let’s Eat In

Learn how to preserve meat and survive the winter on this week’s episode of Let’s Eat In! Cathy Erway is talking with Scott Bridi, the founder of Brooklyn Cured. Brooklyn Cured makes smoked meats, paté, and sausages in-house! Scott teaches you the different ways to cure meat – dry curing, smoking, and combinations of the two. Find out how Scott’s Italian American heritage furthered his love of cured meats. Scott explains how updating and interpreting classic recipes can produce something completely unique and tasty! How do preservatives like nitrates and nitrates affect the flavor and color of meat? Finally, Scott talks about his simple, ideal date meal! This episode has been sponsored by <a href="http://www.catskillprovisions.com" rel="nofollow" target="_blank">Catskill Provisions</a>. <h2>“We’re preserving food. We’re not doing it because we have to, we do it because we like how it tastes. Its history is steeped in preserving every part of the animal, and ensuring that your family can eat during every part of the year.” [11:20]</h2> “If you see sodium derivatives on a label in mass, you might want to stay away from it because that means it’s highly processed.” [21:50] — Scott Bridi on Let’s Eat In

Episode 138: Scott Bridi of Brooklyn Cured

This week on The Farm Report Erin sits down with Scott Bridi of Brooklyn Cured to discuss the wonderful world of charcuterie, whole animal cooking, and how Scott broke into the industry with his cure-crazy artisan skills. Erin and Scott explain why the requisite space, time, and skill necessary for good charcuterie make it relatively hard to find, and how you can be sure the cured meats you’re eating are top-notch. This episode was sponsored by White Oak Pastures.

This week on The Farm Report Erin sits down with Scott Bridi of Brooklyn Cured to discuss the wonderful world of charcuterie, whole animal cooking, and how Scott broke into the industry with his cure-crazy artisan skills. Erin and Scott explain why the requisite space, time, and skill necessary for good charcuterie make it relatively hard to find, and how you can be sure the cured meats you’re eating are top-notch. This episode was sponsored by White Oak Pastures.

Episode 56: Scott Bridi