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

This week on Cooking Issues Dave Arnold takes your temperature, or more specifically the temperature of your meat to make sure you cooking safely and healthily. After that cool down with a drink, how about a bagel cocktail? Dave goes into the world of bread-infused liquids from pumpernickel raisin scotch to cornbread infused ice cream. Tune in for updates on bluefish filleting, the steps to get the crispiest pickles, humane slaughtering, and find out what the heck a Geoduck is. This episode is sponsored by Modernist Pantry.

This week on Cooking Issues, Dave tries out a raw vegan diet and discusses the hardships and limitations involved. He then answers questions about meat, popcorn, and salumi followed by a passionate take on how pretzels should always be. This week's episode is sponsored by Fairway Market, like no other market.