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August 22, 2012. This week on The Living Kitchen, Jeff and KerryAnn 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.
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It's good to talk.