So you want to make cured meat at home?

A succulent piece of grilled pork belly, now transformed into bacon, rests on a wooden cutting board next to a chef's knife, showcasing a perfectly crispy skin and juicy layers of meat and fat.
A delectable assortment of cured meats and brie cheese garnished with clusters of fresh grapes, elegantly arranged on a wooden board for a classic Antipasto platter tasting experience.
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Sizzling pork belly on a grill enveloped in aromatic smoke, promising a deliciously crispy feast.
Smoked to perfection: an assortment of meats hanging in a homemade barrel smoker, infusing flavors as the smoke drifts upwards.
Thinly sliced cured meat served on a wooden cutting board.
A hand holding a thin slice of cured meat against a dark background.
A person holding a large slab of seasoned raw meat ready for the grill, with a backdrop of lush green foliage.
A hand adjusting the INKBIRD ITC-308 temperature controller displaying detailed review readings.
Vacuum sealing tools and accessories laid out on a kitchen countertop, including a vacuum sealer machine, a hand pump, plastic sealing bags for storing cured meat, and various vacuum seal valves.
Close-up of a digital pocket scale, crucial equipment for equilibrium curing, with a metal calibration weight on top, displaying measurements on a blue backlit LCD screen.
A piece of raw meat on a cutting board with annotations indicating where the skin and bones have been removed for home Salami making, accompanied by a knife to the left side.
Various cuts of raw meat from whole pig butchery on a green cutting board, with some parts outlined in colorful digital markings, possibly indicating different sections or points of interest for educational or instructional purposes.
Various cuts of smoked meats displayed on a wooden board, each labeled with its type and preparation method: pork belly liquid smoked, pork belly saturation cured hot smoked, shoulder bacon wet brined/hot smoked
A well-cleaned, raw side of pork hung on a hook in a chilled room, possibly a meat locker or commercial kitchen environment, awaiting further butchery or preparation.

gain insight, into this amazing craft, takes home cooking to the next level

To give new guys a high-level perspective, I put together this.

Some tips, insiders info, and a intro with a guide on setting up at home.

I’ve got a bunch of information to share to jumpstart your journey into charcuterie, whether it’s just your regular fridge, DIY options, or purchasing a dedicated drying fridge.

An array of digital devices displaying an ebook titled "diy dry curing charcuterie fridge guide" from "eat cure eat," showcasing instructions for making preserved meats at home.
The Most Flavor, You Can Get Out of Meat – Complex, Umami – Expand Your Repertoire

You’ll also get a bunch of insider tips, spice guides and other information I’ve save for those who want to take cooking to the next level.

It’s a 30 page guide on all the options I’ve come across over a few few decades of immersion into this craft.

Various types of preserved meats hanging inside a refrigerator, exhibiting the process of aging or storage for flavor development.
An assortment of sliced cured meats displayed on a charcuterie board.
Thinly sliced cured meat served on a wooden cutting board.
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A selection of home-cured meats, including slices and whole pieces, artistically presented on a wooden cutting board.
Thinly sliced cured meats garnished with a violet flower, elegantly presented on a wooden cutting board.
Dry Cured Salumi charcuterie dish garnished with arugula, shaved parmesan, and edible flowers on a white plate.
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