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 …
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 …
What Salami Does Not Need to be Refrigerated? (And Types)
Some salami needs to be kept in the refrigerator and some do not. I have made salami for a few decades and this question people ask often wanting to take salami on a trip or holiday. Even though there are thousands of variations of salamis, most of the ones I make don’t need refrigeration because there are a dry cured …
InkBird Humidity Controller Review
I want to give some insight about InkBird humidity controllers since this is a key component to review when you’re looking at building a DIY meat curing chamber. Or you may have other projects needing an environmentally controlled environment with a humidity controller. Primarily I’m using the humidity controller for salami fermentation and growing mushrooms. When I first started off …
Bad Molds, Good Molds and Cured Meat – Pictures too
When it comes to curing meat especially dry-cured meat over a few months or more, the aspects of mold are one of the more challenging hurdles I’ve found in the beginning. There’s not a lot of detail online or in many of the meat curing books that I’ve read about the good mold and the bad mold. So I hope …
What Meat Mincer to make Salami or Fresh Sausages?
When it comes to mincing meat for salami and sausages there are some subtleties and mincer/grinder designs which I think you want in your equipment. Over the years I used many different types of meat mincers – from the cheap ones to more expensive ones, through to commercial equipment. Often guys who come to this blog eat cured meat are …
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 here on my blog, 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 …
Dry Cured Meats of New Zealand
There are a few dry-curing meat producers in New Zealand but due to globalization, you can get now many imported portions of meat from Spain or Italy. However, in New Zealand, some areas have the quality of the soil, farming practices, feed, and dedication to animal husbandry which produces the outcomes that are desired. That is the cornerstone to achieve …
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 …
Can Raw Beef be Preserved by Salt? (Popular Options)
You might want to savor your prized cut of beef, but can raw beef be preserved by salt? Whether you are looking to enrich your diet with a high-protein source of beef, or you are simply looking at how to make your share of beef last for longer on your shelf, you might be curious about how to preserve it. …