View Post

Understanding Whether You Need to Cure Meat Before Smoking

Often, when people talk about smoking meat, we need to specify whether it is cold, warm, or hot-smoked. This will often dictate whether you need to cure the meat or not. After studying, teaching, and learning about cured and smoking meats, this article will dive into what I have learned and how it can be effectively categorized. Curing meat before …

View Post

Best Woods for Smoking Cured Meats

I’ve used about 15 different kinds of wood to smoke-cured meats. Often, I’ve found it easier to categorize wood used for smoking into light, medium, and strong flavors. The best woods for smoking cured meats are often the woods you’ll find locally in abundance and sustainable. Local, Non-resin-filled, deciduous wood is often the best wood for smoking cured meats. This …

View Post

Cured and Hot Smoked Trout Recipe

I want to dive deep into what I’ve learnt and also about tips and tricks on how to cure and hot smoke trout at home or when you are outdoors. I’ve been curing and smoking trout for 25 years, as well as, catching probably over a thousand trout across New Zealand. The odd one also in Scotland when living on …

View Post

What is a Cured Sausage? Explaining Different Kinds

Not all sausages are cured, I want to go over what is a cured sausage. Believe it or not, after 20 years of making, eating, and looking up cured sausages around the world. I still am amazed with the variations of cured sausages. Often, it’s due to the misunderstanding of what curing is. Yet, the meaning of ‘uncured’ differs in …

View Post

Can you Cure Meat with Just Smoke?

Curing and Smoking is often seen as a similar or the same process and are often related or depending on the recipe. However, the question is – is smoking meat a type of curing? Let’s get into this in detail! I have cured all different types of meat whether it’s red meat or different types of fish. For some things …

View Post

Different Cuts and Meat to Use for Making Bacon

Pork is the main type of meat you can use for bacon, however, there are many different meats and styles with various cuts, let’s go into some detail and explore the options. I have been making bacon from farmed and wild meat for over 20 years. I have used many different methods and styles, basically every style there is I …

View Post

Difference Between Sausages and Salami (Not That Simple)

The difference between sausages and salami comes down to how extended the process is, in essence, all salami were sausages at some point during the process. To really explain this properly, I am going to define what sausages are, as well as salami. To give some insight into the subtle and not-so-subtle variations. I have been making, crafting, and eating …

View Post

4 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 currently have. To be hopefully helpful, I will include a method to create smoked bacon, …

View Post

The Online ‘Every Bacon Style’ 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 a …

View Post

How to Cure Ham so it’s Not Salty

The question is – how to avoid the ham being too salty; because after brine curing or wet brining the ham you want the result to be perfect. Buying a big chunk of ham or using a precious piece from a pig you’ve reared – it’s a beautiful thing! It should not be too salty to be enjoyed. This blog …

View Post

Does Cured Meat Need to be Cooked?

Because cured meats come in many different types and variations, whether you have to cook them or not depends on a few things. Meat curing has fascinated me for a long time. I’ve gone across Europe (especially Italy) purely to savor the types of cured meats they have there. For example, Calabrian Njuda (a spreadable pork sausage, or Parma from …

View Post

How Does Meat Cure?

The meaning of cured meat seems like a pretty simple question, but due to the variations and different types of cured meat, I want to discuss it in more detail. For instance, some cured meats, like dry-cured meats, are ready-to-eat, like prosciutto or dry-cured picante salami. Then, on the other hand, you have dry-cured cold smoked bacon, which is, of …

View Post

How to Smoke Bacon With a Pellet Tube Smoker

Using a pellet grill for smoking bacon is pretty straightforward when using a pellet tube smoker. However, there are some key points that I’ve learned over the years that can help make things easier and more straightforward. Of course, like most things, experience and going through the learning curve is part of the process. The bacon we normally eat at …

View Post

Can I Cure Meat Without Nitrates/Nitrites (Pink Curing Salt)

Over the years I’ve done a lot of meat curing using sodium nitrate and sodium nitrite. Another name for these is pink curing salt. A question that comes up a lot around here, is whether you need to use them to make cured meats. Curing meat also has a wide meaning, whether it’s dry cured or smoked/cooked (hot smoking). So …

View Post

Why Does my Bacon Taste Like Ham?

Bacon can definitely taste like ham, and there is one main reason why this happens. It comes down to the technique that’s used to make the bacon. I’ve been making bacon and ham for nearly 20 years and have tried many different techniques. Hams come in many varieties, and so does bacon! But the main reason is this one below: …

View Post

Do I Need to add Curing Salt to Bacon?

Adding curing salt to your bacon is one of those things that many new meat curers ask. It’s also a question that often comes up on this resource site, so I thought I would share many years of research and give you some facts about it. I’ll go into it, how I do it, and how I approach it. I …

View Post

5 Ways to Cook a Trout on the Campfire (Methods)

I love fishing, catching, and cooking trout on an open campfire, either at home in the backyard or in the bush. I’ve tried many ways, and I’ll review each below. Ways to Cook a Trout on a Campfire As a young kid, I had the special ability to catch trout nearly every time I went out (after a few years, …

View Post

Dry Curing Vs Wet Brining for Meat Curing

The two main methods of curing meat are dry curing and wet brining. I have done both methods in various ways over the years, and it will be helpful to provide explanations about how I do it. As well as which method suits different types of meat curing better. I start with a quick summary of each method and then …

View Post

Smokai Cold & Hot Smoke Generator Video & Review

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 ins and outs of cold smoking over 20 odd years, like everything, I’m still learning. But it’s kind of become second nature, too. Smokai is …

View Post

Difference Between Cured Meat vs. Smoked Meat

Cured meat and smoked meats cross over in some ways but are also different, let’s look at both in detail. While both methods offer their own unique advantages (and flavors) to meat, curing vs.smoking meat has unique properties that make them quite distinct from one another. I’ve been keen on all types for year like dry cured meats made in …