Steve T.
“I purchased the Eat Cured Meat online course, and I’m happy with its information on how to cure meat properly. The instructional videos, recipes and cold smoking ebook are worth the price to have a single source for start-to-finish dry curing process details.”
Ron M.
“I thought the course was full of good information. I purchased the course to supplement my curing knowledge and experience, which I first learned in Tuscany… includes all the step-by-step information needed to produce high-quality, home-cured meat products”
Brad A.
“When I first started looking at the possibility of dry curing my own meat, I was completely overwhelmed. I purchased a popular book on the subject of Charcuterie. I came across this course, and it quickly helped to mitigate my intimidation. Thanks to Tom and his course, I am well on my way to curing whole muscle meats in my basement.”
LIFETIME ACCESS TO CONTENT PREVIOUSLY ONLY AVAILABLE AT ‘IN PERSON” COURSES
The theory and practice of meat curing. Detailed video guides covering content not easily available
COMPREHENSIVE KNOWLEDGE TO GET YOU STARTED NOW
Master guide to curing, how and where to dry your charcuterie
HUGE $$$ MAKING CHARCUTERIE AND PRESERVED NATURALLY
Cured Meats are costly, making your own tastes better, is preserved naturally, and it’s cost-effective
IN-DEPTH CHARCUTERIE, MORE THAN JUST ‘THE RECIPE’
Comprehensive theory and the trickier parts are explained in detail, including how to deal with unexpected outcomes
THE MASTER RECIPE FOR DRY CURING WHOLE MUSCLE MEATS
The basis for 1,000’s of classic salumi, or for developing your special charcuterie styles. The options are limitless.
FRACTION OF THE COST OF ‘IN PERSON’ COURSES
In-person 1-2 day meat curing courses cost $300++, and you can’t go back and ‘replay’ them at your leisure
Bundled Into Course:
- 23 Videos in Rich Detail – 2 Hours of Video Lifetime Access and Updates
- Spreadsheet of my favorite recipes, which auto-calculates ingredient quantities (some epic recipes I’ve developed over several decades)
- Master technique of dry curing meat from which you can create 1,000’s of variations
- Printer Friendly recipe sheets for all my favorite recipes
- Guides on where you can do meat curing at home – your regular fridge, DIY, and many other options
- Exclusive – Spice guide, take the guesswork out of ratios to develop your charcuterie
- 40-page booklet about the unknown and hard-to-find information around cold smoking – meat, cream, salt, spices & vegetables, and more
“live chat” inside the course, ask Tom anything
Why This Course
- Concise teaching of meat curing at home to get to the next level of flavor
- All the meat curing information you need in one place, how to do it properly
- You can access it with lifetime access in the comfort of your home, all course upgrades included
More Info:
Can I Preview the Course?
Feel free to have a look.
>>> on this page, you’ll find a preview and list of lessons covered <<<
Also – here is a sample video of the course:
Will I Need Special Equipment?
No, I’ve created this course so you can use salt, meat, and your regular kitchen fridge or a conducive place around the home. It also includes options for setting up a charcuterie fridge or DIY style at home.
What About Support?
Yes, I am here to answer any questions. The course has a built-in comment/question system for any guidance.
Can I Preview the Course?