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Is Himalayan Pink Salt Good for Curing Meat?

I have used Himalayan pink salt for meat curing, but it seems there’s a bit of confusion about whether it’s a good thing and also actually what it is. This isn’t going to be very scientific (but will have links) but I have done a little bit of research before I have used it in the past for curing various …

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How Does Smoking Preserve Meat and Fish? (Effects & Method)

Preserving meat and fish with smoke is actually a really simple process, the effect of cold smoking help with the preservation but isn’t actually the primary preserving effect. And it goes way back, this technique is still widely used commercially across Europe. What I find quite a lot is the confusion between smoking meat, I do all types of meat …

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What is & How to Use Pink Curing Salt or Prague Powder

There is a whole bunch of ways that you can use pink curing salt for or Prague powder (and there are a bunch of other names too for it). I want to give you a rundown on how I use pink curing salt and some other important details about this ingredient. Pink curing salt is in many popular foods produced …

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What Equipment Do I Need to Make Delicious Bacon?

There are so many options when it comes to equipment for making your own delicious bacon. When I first started planning this write up, it got a bit scary writing down all the different equipment that you could use, there are SO many options! But hopefully, it helps whether you are smoking/cooking the bacon then cutting into nice thick chunks. …

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Best Cold Smokers for Cheese (Yes It’s Simple)

Cold Smoking is something I love to do, it can bring out a whole new dimension of flavor. It doesn’t require anything really apart from a little cold smoke (and a cardboard box – more on this). Seriously, sometimes you only need 15 or 30 minutes of smoking cheese to get a desirable flavor. But remember that you won’t actually …

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Best Smoker for Bacon – For Cold or Hot Smoking at Home

When you’re looking the best smoker for making bacon. There are so many different ways of doing it, but I’m hopefully going to show you what I have found as the easiest way and some methods I’ve tried. Glorious bacon can come in so many different forms, the absolute classic I love is the streaky bacon from the pork belly. …

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Meat Curing Tips for Beginners – Dry Curing or Cold Smoking

I was thinking the other day about the best tips I could give for meat curing to a beginner. Dry-cured meats and cold smoking has been my passion for a few decades, it’s quite the obsession! Recently, I came back from a very long overseas trip across Italy (3 months, 5 months in other places) I had all my chattels/gear …

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List, Ideas & Options for a DIY Cold Smoker

So I’ll go through the many options for a do it yourself (DIY) cold smoker that I have seen, built or heard about. I’ve been cold smoking for about 20 years using crazy simple equipment through to going to see butcher friends with $200,000 pressure vac cold smoking devices (not my style but it was interesting to see it). Cold …

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What Temperature for Cold Smoking? (Salmon, Bacon, Cheese)

When I was thinking about writing this, and about cold smoking temperature food like salmon, bacon or cheese. I thought it would be short, but then I realized, I can’t talk about temperature unless I also talk about humidity and airflow in relation to cold smoking food. For about 10 years I wasn’t aware of how important it was. Once …

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The Best & Most Useful Dry Curing Meat Books I have Read

Here is a useful rundown on the best books I have found on meat curing, dry curing, smoking food, these are books I have re-read and use as references throughout this site, the best of the best!. When I started meat curing decades ago, there wasn’t much information I could find for the stuff I wanted to do, which was …