Avoid the Common Mistakes, Master Artisan Meat Curing at Home, without Expensive Equipment
Hi, I’m Tom
When I started curing meat in 2003, reliable information was nearly impossible to find.
I wasted expensive cuts, struggled with salting, and found weird mold I wasn’t sure about. I made every mistake possible. But through trial and error—and learning from some of the best in the world—I finally mastered the process.
Over the years, I’ve had the privilege of teaching, writing, and working alongside Charcuterie Masters, Artisanal Butchers (Norcini), and Award-Winning Commercial Producers. I’ve personally cured thousands of pounds of meat, refining my techniques along the way.
The problem? Many books, guides, and online resources leave out crucial steps. I’m a details guy, and I kept noticing what was missing.
That’s why I built this course – to make meat curing simple, foolproof, and accessible to anyone.
Tom’s Wild Red Deer Venison Braesola
Imagine slicing into your own handcrafted, perfectly cured prosciutto. The rich, buttery texture melts in your mouth. That’s the kind of experience I want to help you create.
No waffle, Concise, Factual Knowledge
Based on fine-tuning decades of knowledge and experience into a easily digestable online course
Lifetime Access to the Course and Updates
Fast track your learning don’t waste time, money or meat
Craft Charcuterie, it’s More then just a ‘Recipe’
Learn how to deal with the un-expected funky molds to challenging smells.
Learn the Most Flexible Technique
From this knowledge base, you can create 1,000’s of variations
You Can Make Dry Cured Meats Anywhere
I’ll cover the simplest setup for charcuterie, through to the ‘out-of-box’ options you can use.
Save Money, and Make The Most Delicous Cured Meats
Huge savings, making your own charcuterie and dry cured meat at home that last months or years without freezing and get better like fine wine.
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.”
Bundled into this course:
- 2 Hours of Video – rich in detail
- Lifetime Access to Updates
- Master the EASIEST techniques for curing meat
- Guides in text and video to cover everything you need to cured meat.
- 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
- Course Member Support Chat System Built-In, get all the help you
- BONUS – My Favorite Meat Curing Recipes
A private lesson with a curing costs $300+
More Info:
After purchase, you’ll have access to the entire course; here is a video:
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 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 you need along the way.