Learn to Craft Cured Meats
2+ hours of concise videos, you’ll be confident in starting some charcuterie projects
Learn the most consistent, flexible technique to salt cure meat, meaning you have flexibility and don’t have to stick to a specific time frame during the process
Spice Guide to custom design your favorite spices and meld it into your take on cured meat
Printable or auto-calculating recipes, so you get quick start projects to gain confidence and get some delicious meats ready.
Join a exclusive ‘Meat Curing Community’
Join those I’ve introduced to charcuterie making at Home
2,300+
New Charcuterie Creators & Counting
Hi, I’m Tom
I’ve been passionate about curing meat for over 24 years.
It’s my primary passion teaching others.
“I’ve relished making, teaching and learning about cured meats” – I want to share what is truly a special craft”
Judge/Ambassador – World Charcuterie Awards
Making cured meats is about flavor, preservation and preserving the slowest food the world (good things take time!).
Hopefully, I can introduce you to this epic craft
"Take Your Home Cooking to the Next level with Complex, Umami Flavors
Dry-curing Whole-Muscle meats that are preserved for years, potentially."
No waffle, Concise, Factual Knowledge
Based on 24 years of working, learning, experimenting, studying, judging, teaching and writing about meat curing.
Lifetime Access to the Course and Updates
Fast-track your learning; don’t waste time, money, or meat. No more unknowns about pink curing salt or salt amounts either. Free upgrade to Course Ver. 2.7
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 easily
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.
I’m Here as a Teacher and Guide
’m here to answer any queries you have along the journey
Feedback
Karl S.
★★★★★
Concise, scientific and easy to follow - nice work Tom thanks I've started 2 of your recipes already!
Ron B.
★★★★★
I purchased the course to supplement my curing knowledge and experience, which I first learned in Tuscany... includes all the info needed to produce high-quality, home-cured meat products
Brad H.
★★★★★
"When I first started looking at the possibility of dry curing my own meat, I was completely overwhelmed. Thanks to Tom and his course, I am well on my way
Kelvin F.
★★★★★
The whole process felt simple and achievable. I made my first cured meat with confidence, and it turned out better than I expected!
Sally M.
★★★★★
I’d watched plenty of videos before, but this course finally helped everything click. The instructions are clear, practical, and easy to follow at home
Spence R.
★★★★★
Just what I've wanted, so glad I found this course, thank you!
Bundled into this course:
Concise teaching of meat curing at home to get to the next level of flavor.
23 Videos rich in detail – 2 hours of videos
Spreadsheet of my favorite recipes, which auto-calculates ingredient quantities (some epic recipes I’ve developed over 20 years)
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
Detailed guide on curing meat using a regular kitchen fridge
Spice guide sheet 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
After purchase, you’ll have access to the entire course
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.
The course starts you on small, inexpensive cuts specifically so you learn the process with low stakes. You also get exact formulas, auto-calculating spreadsheets, and direct access to Tom if something looks off mid-cure. Most failures in home curing come from guessing. This course removes the guessing.
You can find pieces of it, yes. The problem is those pieces conflict with each other, and with meat curing, following the wrong advice costs you a lot more on wasted meat or safety risks.
This course puts 20+ years of hands-on experience into one system: safe formulas, tested ratios, step-by-step video, and someone to ask when your batch doesn't look right.
The students who get the most from it are the ones who got tired of stitching together random videos and hoping for the best.
