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Curing Bacon at Home (Guide, Links and Pictures)

Cold smoking bacon at home is probably my favorite type of curing and cold smoking that I do. I have refined my process over many years and wanted to share a breakdown step-by-step on how I do this. For me cold smoked bacon is real bacon. The other main method is hot smoking bacon until it’s cooked means you really …

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InkBird Humidity Controller Review

I want to give some insight about InkBird humidity controllers since this is a key component to review when you’re looking at building a DIY meat curing chamber. Or you may have other projects needing an environmentally controlled environment with a humidity controller. Primarily I’m using the humidity controller for salami fermentation and growing mushrooms. When I first started off …

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Bad Molds, Good Molds and Cured Meat – Pictures too

When it comes to curing meat especially dry-cured meat over a few months or more, the aspects of mold are one of the more challenging hurdles I’ve found in the beginning. There’s not a lot of detail online or in many of the meat curing books that I’ve read about the good mold and the bad mold. So I hope …

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What Meat Mincer to make Salami or Fresh Sausages?

When it comes to mincing meat for salami and sausages there are some subtleties and mincer/grinder designs which I think you want in your equipment. Over the years I used many different types of meat mincers – from the cheap ones to more expensive ones, through to commercial equipment. Often guys who come to this blog eat cured meat are …

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Do I Need to add Curing Salt to Bacon?

Adding curing salt to your bacon is one of those things that many new meat curers ask. It’s also a question that often comes up here on my blog, so I thought I would share many years of research and give you some facts about it. I’ll go into it, how I do it and how I approach it. I …

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How to Cook Trout on a Campfire (and Other Methods)

When it comes to fishing, catching and cooking trout on an open campfire this is something I love to do, either at home out the back or out in the bush. As a young kid I had an ability to catch trout nearly every single time I went out (after a few years maybe a decade of practice). I was …

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Dry Cured Meats of New Zealand

There are a few dry-curing meat producers in New Zealand but due to globalization, you can get now many imported portions of meat from Spain or Italy. However, in New Zealand, some areas have the quality of the soil, farming practices, feed, and dedication to animal husbandry which produces the outcomes that are desired. After studying, making and writing about …

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Dry Curing Vs Wet Brining for Meat Curing

The two main methods of curing meat are dry curing and wet brining. I have done both methods in various ways over the years, and it will be helpful to provide explanations about how I do it. As well as which method suits different types of meat curing better. I start with a quick summary of each method and then …

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Smokai Cold & Hot Smoke Generator Review in Detail

Being a super keen guy on curing and smoking all kinds of stuff, I’ve spent hundred’s if not thousands of hours smoking over the years (not just meat either). As I’ve learned many of the in’s and out’s of cold smoking over 20 odd years, like everything I’m still learning. But it’s kind of become second nature too. Smokai is …

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Cold Smoking Process, Theory & Equipment

There is some mystical of cold smoking, maybe it’s the 1,000’s of years of tradition hard-wired into out genetics, maybe. Maybe not. I’ve spent a long time, compiling – what I think is a very useful resource for a full rundown on cold smoking meat (obviously), fruit, spices, or whatever you come with. It’s a part of meat curing that …