Season 2 Episode 202 | 26m 47s | Video has closed captioning.
At Smoking Goose in Indianapolis, Chris Eley is taking centuries-old meat preservation techniques and making them his own, creating unique charcuterie that reflects what’s coming from Indiana farms. In his aging room, beneficial bacteria and yeast work their magic over a span of weeks -- and sometimes years -- developing complex flavors and textures.
Problems Playing Video? | Closed Captioning