Goal – Eat Cured Meat is about providing helpful and reliable information with resources all about aspects of meat curing, smoking and charcuterie.
Since 2018, Eat Cured Meat has been showcasing to others the craft of Meat Curing.
How it Began
Tom Mueller, writer, teacher, and meat-curing enthusiast, has honed the craft for several decades.
2018, I created Eat Cured Meat to share my passion and knowledge for meat curing, charcuterie, and smoking.
So began the journey.
After working around food and being involved in meat curing and meat smoking industries for many years.
The Eat Cured Meat brand now covers online articles, videos, and online and in-person courses. As well as, tools that can help those who wish to learn more about meat curing.
Eat Cured Meat was created to highlight and explore all aspects of the crafts and topics.
Eat Cured Meat Values
Trustworthy
Resources, Tools, and Articles focused on reliable information
Factual & Scientific
A quality scientific resource-based approach to the craft of meat curing and charcuterie
Useful & Helpful
Focus on what can bring new and existing enthusiasts to the world of charcuterie and meat curing
What We Cover
Topics related to meat curing, smoke, and charcuterie.
Dry Curing & Charcuterie
Dry-curing meat is the cornerstone of meat curing. It uses whole muscle meat to preserve it and carefully drys the meat to intensify flavor.
Related Eat Cured Meat Courses:
- Mastering Bacon Course
- Whole Muscle Meat Curing Course
- Ebook Guide on Charcuterie Drying Areas at Home
Cold Smoking
The craft of cold smoking relates to many of the styles of meat curing around the world. Many foods, spices, vegetables, and other delicacies can also be cold-smoked.
Hot Smoking
Hot Smoking is about cooking and smoking food at the same time. Eat Cured Meat also defined Hot Smoking as direct (portable smokers) and indirect hot smoking (Low-Temperature indirect heat).
Salami
Dry-cured and Hot-Smoked salami are cured meats with thousands of variations. Defining and teaching more is part of the brand.
Sausages
Grilled sausages, minced/ground meat with salt and spices, are an excellent way to learn about sausage making before advancing to salami creation.
Wild Game
The Team
Tom Mueller – Founder, Teacher and Writer
I’m the engine behind Eat Cured Meat. Writing and driving all aspects of the resource to help others with this sometimes lost craft of food preserving and cooking.
Monika Lakyova – Captured NZ / Professional Photographer
Monika is involved in photo and video production across the brand.
In the Media & Associations
- US Radio Show Interview about Preserving and Curing Meat
- Tom Mueller Judge & Ambassador for World Charcuterie Awards
Work with Us
For further information about working with the Eat Cured Meat Brand, please find the page here.
Eat Cured Meat – YouTube Chanel
“We strive for consistent information backed up by experience and expertise—hence the drive to create this resource.“
Connect with Us
Primary Eat Cured Meat Platforms:
General Enquiries – hello@eatcuredmeat.com
Public Relations – PR@eatcuredmeat.com
Media – media@eatcuredmeat.com
Meat Curing is the slowest food around in some ways, contrasting our speedy cultures that have developed over time.
Many lessons can be learned from a craft that is about time, patience, complex flavor, and nourishment.
Resources
Privacy Policy – https://eatcuredmeat.com/about/privacy-policy/
Terms & Conditions – https://eatcuredmeat.com/about/terms-conditions/
Editorial Code of Conduct – https://eatcuredmeat.com/about/editorial-policy/
Product Review Guidelines – https://eatcuredmeat.com/about/product-review-guidelines/
Accessibility – https://eatcuredmeat.com/about/accessibility/