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Smokai Cold & Hot Smoke Generator Review in Detail

Being a super keen guy on curing and smoking all kinds of stuff, I’ve spent hundreds if not thousands of hours smoking over the years (not just meat either). As I’ve learned many of the in’s and out’s of cold smoking over 20 odd years, like everything I’m still learning. But it’s kind of become second nature too. Smokai is …

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ph Meter for Making Salami and Cured Meats at Home

For many years I’ve been making salami without testing the ph or acidity during the initial fermentation stage. ph Meter and acidity are very important aspects of dry cured salami. Eventually, over the last few years, I’ve decided to be more consistent and thorough in this regard. Though, I’ve used starter cultures, either fast or slow action – I’ve been …

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4 Best Ways to Smoke Bacon (Even Without a Smoker)

I thought it would be helpful to write about the main different ways and methods you can use to get smoked bacon, as I’ve started structuring my masterclass in bacon making. You can choose a variety of ways and equipment, depending on what set-up you make currently have. To be hopefully helpful, I will include a method to create smoked …

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Why is Homemade Salami so Hard to Make?

Making salami at home can be challenging and hard due to the complexity of the product and project. I have learned a lot of lessons over the last 10 years of making many different varieties of salami at home. Certain types of salami are a lot easier to make than others as well. Any type of cooked or hot smoked …

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Designs for a Meat Curing Chamber (and Factors)

I’ve seen many different designs for meat curing chambers, from Prosciutto Parma Ham factories in Italy through to many home curing chamber DIY conversions, 5 so far. The design factors that are used are all very similar and you can replicate these things at your home or buy an ‘out of the box‘ solution as well. Since charcuterie and meat …

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Making Bacon Without a Smoker (But Has Smoke Flavor!)

You can make bacon without a smoker, and I have a technique and process below for those that do not have a smoker! I’ve been curing and smoking bacon and other cured meats for decades. Since this site eat cured meat is my passion project. I know not everyone has a backyard or a smoker, so this method will get …

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Can the SteakAger Pro 40 be Used for Charcuterie

I have been testing & reviewing the SteakAger Pro 40 for quite a few months now with salami, dry-cured bacon, and whole muscle charcuterie at home. Due to my passion for meat curing and smoking, I have designed and set up various different types of DIY fridge conversions for the controlled environment ideal for making charcuterie-like salami and whole muscle …

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THE Online Home Made Bacon Making Course

Bacon making at home can be done in many ways, I am putting together an online course that will show you literally every way possible that I know and have learned over 20 years. I’ve noticed online content has a massive variation in how bacon is made, also there is confusion over the ways you make it. Showcasing it has …

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How to Make Salami in a Smoker

I’ve enjoyed smoking salami in various smokers for decades, here is a breakdown of the different methods. Out of all the cured meats I make, salami and smoked salami are probably the least known. Often when you say ‘smoker’, it means cooking and smoking – otherwise known as Slow and Low Smoking, hot Smoking, or indirect cooking/smoking. There are many …

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Can You Make Salami at Home?

You can definitely make salami at your home! What I have noticed is that there are different styles of salami you can make at home and that sometimes get confusing. I’ll give an overview of different salamis that you can make and the process for each style also. Some salamis I make at home take just a day to make, …

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Salami Making Kit and Different Kit Styles

Salami making can be done with quite a few different types of kits. For someone new to salami, a salami kit is a logical idea. However, not all salami kits are the same! Salami is a mysterious artisan craft, and I believe it’s not just a recipe but a process where you are using salt, acidity, and sometimes cold smoke …