This type of equipment is if you have already have a DIY curing chamber or an area you do the drying. If you are in the realm of building something, check out this post.
This list is all about the equipment I think makes it easier and the things I love to use. It not exhaustive, but just some recommendations that are worth it.
I know its $$$, but it was worth every penny.
This is an investment into a passion for meat curing – it really does define dry-cured meats these days. You really can’t get the consistent and uniform wafer thin-slicing without a deli slicer.
Seriously, it’s down to whether you get one now or later. For everything from prosciutto, bresaola, bacon, salami and heaps more – I love using my deli slicer.
Here are some I highly recommend that are home use/ semi-commercial for $200-$300. Honestly, well worth the investment.
Read about the best here.
When you making fresh sausage or dry-cured salami, you want quality casing that doesn’t tear easily.
This range is reliable and you probably know, you can pack it in salt and it will last a year easily.
Decent Hog Casings = here (salami kind of size, up to 25lbs of meat mass)
Something different: Snack Stick Collagen – Mahogany Smoked Casing (19mm though)
I go on about these smokers a lot! But they are simple and I use them for bacon, other cold smoked ‘meat’ of many types, cheese and veggies. Fill with wood pellets, light and you have many hours of cold smoke.
Need a decent butane torch like this too. It just doesn’t work with a regular lighter
For uncooked meat curing of whole muscle (dry cured salami) or salami – I like to use pink curing salt.
I like this brand, because it’s resealable.
I’ve read a bunch of books on meat curing especially dry curing. This is half instructions, half inspiration and half recipes using the meat curing you make.
It’s inspiring compared to some of the other ‘dry‘ style theory books on dry-curing books. From breaking down a pig the classic Italian way to providing simplification of the many thousands of variations that exist in Italian meat curing.
Check it out here.
Thanks for dropping by, I’ve been passionate about meat curing for around 20 years now. Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. From doing courses, trial & error and reading extensively – finally, I thought it was time to share my passion online.
My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. All the best, Tom