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For decades, immersed in studying, working, learning, and teaching in the craft of meat curing, now sharing his passion with you through eat cured meat online resource.
Here are my top picks for novel suppliers to try, useful tools, and books for information or inspiration that are worth giving to someone or giving to yourself!
I’ve tested many different tools and equipment over the years, and I thought it would be useful to share some of the all-time most helpful and practical equipment I have used, tested, and recommended.
Most of the links below will go to articles about reviews.
Curing/Smoker Equipment
- Pellet Tube Smoker – Cold Smoking, adding smoke flavor to a grill (simple tool, many applications) – simple and handy.
- Slicing Knives for Meat Curing – Flexible blade and less friction, making it easier to move the knife through the meat when cutting
- Deli Slicer – For Wafer Thin-Slicing – if you have the benchtop space – here is a page I wrote with some excellent options
- Accurate Digital Scales & Spice Grinder – if you are new and want to get into the game – it really helps to have this equipment. For an introduction article to meat curing, I wrote this.
I’ve also got pages on this site about various smoker equipment here is a link.
If you are looking for an actual smoker for the backyard to gift to someone, I’ve also got a page with hot and cold colders here.
Meat Curing & Smoking Books
Salumi – Ruhlman
Summary: All about info and inspiration for dry-cured meat
From the major whole-muscle traditional Italian salumi, this book greatly simplifies the thousands of variations across Italy. I recently spent three months in Italy driving around the region. Its mind-boggling (Umbria and Emilia-Romagna (Parma area, of course) regions are my favorites for contrasting meat curing and salumi
This book really gets you going and has some combination recipes using various cured meats – it covers salumi dry-cured methods and salamis as well.
Check it out here on Amazon.
Home Production of Quality Meats and Sausages – Marianski
Summary: Beginners go-to book for sausages, smoking, and salami)
This book covers all aspects if you want an expert full rundown with many recipes. Europeans have a strong culture around sausage and salami. With cold smoking hardwired into so many countries with various spices/techniques
This book will get anyone going with fresh sausage, then salami.
Check out the reviews here on Amazon.
Charcuterie – Ruhlman
Summary: The original charcuterie book, from the U.S., based Ruhlman, is still a classic, and if you want to get into dry curing as well as pates, terrines, and smoking meat. This is the Ruhlman style of inspirational & informative.
Check it out here.
Unique Global Flavors & Inspiration Books
Okay, it’s Not Meat Curing, but this is about melting and merging world flavors and techniques—inspiration for new spice bombs in all forms of cooking!
Bar Tartine: Techniques & Recipes
Summary: Spice bomb teachings, contrast in cultures, learn new techniques in flavor
A mind-blower if you haven’t heard of these guys, a fresh mixture of nationalities brings together some amazing preserves, spices, and syrups. Get your larder on steroids.
Check it out here on Amazon.
Salt Smoke Sugar – Henry
Summary: Again, there are many flavors from around the world, recipes – a bit of curing but also epic pictures.
It doesn’t have a lot of recipes but makes up for it, with quality. Try the licorice plum spicy chutney.
Check it out here.
Unique US Supplier of Charcuterie – Smoking Goose
I hope one day to collaborate at this place; it’s in Indiana and has come up with unique flavors modernizing ideas around dry-cured meat like:
I was hosted by Smoking Goose, with Chris, the Owner, being a wonderful guy, great company, spice forward style dry cured meats.
Order these directly through Amazon.
Gin & Juice Salami – Smoking Goose (Quality Lamb Salami with a flavor bomb)
or maybe
Pasture Raised All Natural Salame – Rust Belt – Smoking Goose
Lemon Peel, Cinnamon, and bourbon whiskey barrel cold-smoked – epic