Online Charcuterie Course – Crafting Dry-Cured Meat

This post provides an overview of one of the online charcuterie courses I’ve created, covering what’s included.

It’s like a ‘high-level’overview for those who prefer to have a brief.

The methodology is distilled into one program with tools, recipes, and cheatsheets for at-home charcuterie (including my “not-so-secret” garlic & juniper bacon).

It blends traditional and modern techniques. I’m excited to launch something this focused and practical.

It’s easy to follow via concise videos plus supporting materials—ideal for a budding norcino beginner or charcutier.

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I’ve been dry-curing meat for ~15 years—learning in pro kitchens and butcheries. Once you grasp the theory, the process becomes repeatable, and you can explore your flavours and styles.

Dry curing is a craft. You can control every variable, but you’re still guiding natural processes like diffusion and binding to preserve and concentrate flavour.

My goal is to bring this ancient art to modern home kitchens in a simple, practical, and safe way.

Here’s what the course covers.

Online Charcuterie Course for Dry-Curing Meat

1. Preserving with Salt
2. Charcuterie, Salami & Salumi – Classic vs Modern
3. Nitrates & Nitrites (Pink Curing Salt)
4. Salt, Time & the Craft
5. Spices & Subtleness
6. Methods – Salt Box vs Equilibrium
7. Meat Quality & Cuts
8. Essential Equipment
9. Classic Cuts vs Any Cuts
10. Temperature & Humidity
11. DIY Chamber, Cellar, or Kitchen Fridge
12. Penicillin (White Mold)
13. Final Weight & Flavor
14. Wafer-Thin Slicing

You’ll see the full lesson list inside the course. This page is to whet your appetite and confirm it’s for you.

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Here is a link directly if you want to purchase.

1. Preserving with Salt

Why Salt Matters

Salt reduces available moisture and creates conditions where spoilage bacteria struggle. As water leaves, flavour concentrates.

Types of Salt & Measuring

Use pure sea salt (no additives). Measure by weight, not volume—crystal shapes vary and tablespoons are inconsistent.

2. Charcuterie, Salami & Salumi – Classic vs Modern

“Charcuterie board” is a broad modern idea; the course focuses on the classic craft behind it.

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Salumi (Italian Whole-Muscle Cures)

Traditionally: prosciutto (leg), pancetta (belly), coppa (neck/loin), guanciale (jowl), spalla (shoulder), lardo (fat), and lonza (loin). Bresaola (beef) is also common.

Salami

Minced, stuffed, then fermented and dried; more variables, so it’s advanced. Some regional styles are cold-smoked instead of fermented.

Charcuterie (Broad)

Includes dry-cured meats plus terrines, pâtés, rillettes, and smoked items. We focus on safe, repeatable dry curing at home.

3. Nitrates & Nitrites (Pink Curing Salt)

Pink salts use tiny, precise amounts to improve safety, colour, and flavour stability. You’ll learn where each applies.

Under 30 Days – Cure No. 1

Sodium nitrite + salt. Used for short cures you’ll cook (e.g., bacon for cooking, pastrami before smoking).

Over 30 Days – Cure No. 2

Contains nitrate + nitrite. Nitrate converts slowly to nitrite over time, suited to long dry cures (coppa, lonza, pancetta, bresaola, etc.).

4. Salt, Time & the Craft

Drying concentrates flavour like roasting, but slower and deeper. Even after hitting the target weight loss, additional time can mellow the texture and develop savoury complexity.

• sound recipe & ratios
• clean environment
• beneficial microbes
• patience and observation
• wafer-thin slicing

5. Spices & Subtleness

“Spice Bombs”

Most blends aim for harmony, not one loud note. Think juniper with venison; rosemary with pork; sweet or hot paprika for regional profiles.

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6. Methods – Salt Box vs Equilibrium

Salt Box (Saturation)

Pack completely in salt for a set time. Traditional but can run salty and inconsistent.

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Equilibrium Curing (Preferred)

Use a precise % of salt based on meat weight; bag with minimal air; cure cold.

Example: 2% of 2,000 g = 40 g sea salt (plus curing salt per project). Accurate scales are essential (0.1 g resolution is ideal).

Most whole-muscle cures run ~1.7–4.0% total salt, depending on cut and taste.

7. Meat Quality & Cuts

Farmed vs Wild

Traceable, well-raised pork and beef are excellent. Wild venison cures beautifully—lean, clean, and flavourful.

Fresh vs Frozen

Fresh is best; recently frozen (not aged) also works well for whole-muscle cures.

8. Essential Equipment

Salt & Grinder

Fine the crystals for even coverage (spice grinder or mortar & pestle).

Accurate Digital Scales

Example: 1,000 g meat × 0.25% Cure #2 = 2.5 g curing salt (plus 1.7–4% sea salt).

Butcher’s Twine, Muslin & Hooks

Twine removes air pockets and creates hanging loops. Muslin protects surfaces. S-hooks make weighing and rotating easy.

9. Classic Cuts vs Any Cuts

Use the classic seven—or experiment. Ribeye, sirloin, and game muscles all cure nicely when handled properly.

Why Minced (Salami) Is Advanced

More surface area = more risk; oxygen pockets in casings can cause spoilage. Tight stuffing, correct pH, and a controlled environment are critical.

10. Temperature & Humidity

Temperature

Target ~50–60°F / 10–15°C. I often sit near 52°F / 11°C. Warmer needs tighter monitoring.

Humidity

Aim for 60–70% RH. Too low dries the exterior first (case hardening). Start new pieces a bit higher if your unit runs dry.

11. DIY Chamber, Cellar, or Kitchen Fridge

DIY Chamber

Wine fridges are a simple entry (often >50% RH; adjustable temps). Old fridges can be upgraded with a temp controller + humidifier (sometimes a dehumidifier too).

Cellar / Around the Home

Test temp & RH with a cheap digital unit; try a pancetta as an easy first hang.

Kitchen Fridge

Use small pieces (<200 g). You can hit 30–35% loss in ~1–2 weeks with minimal case hardening.

Buying a Chamber

Commercial units are excellent but pricey. If you’re serious and want supplier intros, get in touch.

12. Penicillin (White Mold)

Good white powdery mold (Penicillium) protects the surface and contributes flavour. Wipe off any coloured molds with vinegar and monitor.

Trust your eyes and nose. If it smells wrong, it probably is.

13. Final Weight & Flavor

Ready-to-eat typically means 30–35% weight loss. Label each piece: start date, start weight, and target weight.

Formula: finished weight = start weight × 0.65 (for 35% loss). Example: 1,000 g × 0.65 = 650 g.

14. Wafer-Thin Slicing

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Thin slices soften perceived salt and highlight aroma. A good deli slicer is a game-changer.

Semi-Freeze to Help

Briefly chill fatty pieces until firm for easier, thinner cuts.

Knife vs Slicer

Prosciutto knives work with practice, but a quality slicer delivers consistent wafer-thin results.

Here is a link directly if you want to purchase.