View Post

How to Make Charcuterie at Home (Bunch of Ideas to Try)

It’s a fascinating world when you start making charcuterie at home, there are many ways how to go about it and, of course, depends on what you want to have a go with. Many of the techniques are ancient and bathed in history, and I mean really old history (Roman times for prosciutto for instance -pork, salt, time & a …

View Post

Is Salami Ready to Eat? ( Uncured, Genoa & Beef Salami)

Ready to eat salami is found all over the world, there are some variations that I thought need to be clarified. It seems a few marketing/packaging people have confused quite a few people including myself at times! I have been making and buying salami for decades and I thought it would be helpful to breakdown the confusion around ‘ready to …

View Post

The Delicious World of Cured Meat, but is Cured Meat Keto?

Cured meat has many forms and some of my friends are ketoers and wanted to know whether cured meat is keto-friendly. So I thought I’d answer that question for anyone online because probably a lot of people would ask the same. Is Cured Meat Keto? A ketogenic diet is defined by a low carbohydrate diet. All whole muscle cured meat …

View Post

What is Dry Cured Meat? Dry Cured Bacon, Ham, Sausage

One of my passions is dry curing meat it an old craft that can create amazing results, I get asked a lot about what is dry curing meat, many people think it has something to do with smoked meat. Sometimes it does get smoked, most of the time it doesn’t, depending on the recipe and outcomes one desires. Traditionally, dry-curing …

View Post

How To Cure Meat to Make Jerky & Biltong (with Pictures)

I don’t often buy much red meat; I use a lot of venison and other red meats which I harvest and cure to make cured meats and definitely love making jerky and biltong. A lot of guys I know just by topside beef which works well and is a budget cut of meat generally speaking. I just wanted to do …

View Post

Getting to Know the Main Ingredients for Curing Meat

The main ingredients for curing meats does vary between the different styles and methods, but one ingredient is always present sea salt. I love all the different styles I have discovered for cured meat and use rival in them at home. From cold smoking, hot smoking, low & slow to dry curing meats. That one ingredient that unifies, salt specifically …

View Post

Methods on How to Cure Meat with Salt (with Pictures)

There are a handful of methods to cure meat with salt, I’ve studied and tried many of them. Curing meat has so many different variations; the meat curing world is infinitely much larger than Italian classic salami or salumi. This post is an overview to explain each step and how I use salt to cure meat in different ways. When …

View Post

What is Salt Pork (How to Make it & Use it) – with Pictures

Salt pork is a form of cured meat, originally used for long term preservation before refrigration. In the sailor & prairie days, salt pork was very popular, I love to make and use it because it’s easy and tasty. It’s a simple recipe which you can do at home with really just sea salt. You can definitely give it some …

View Post

How to Cure Meat at Home – Complete Illustrated Guide

Dry Curing meat at home is just a process, the result can be fantastic and you don’t need fancy equipment. It is a craft and in a way, I think it’s more than just following a recipe – it’s a kind of magic! I wanted to create a resource that was useful for someone new to the glorious world of …

View Post

How to Choose a Meat Slicer for Thin Cuts (with Pictures)

Choosing the right meat slicer took me some time, I did alot of research and found a few pitfalls. So I thought that I would share some info to help avoid getting the wrong piece of kit. The day I bought a proper meat slicer for cured meats, I got so excited over my first wafer-thin piece of dry-cured meat. …