- 2+ hours of concise videos, you’ll be confident in starting some charcuterie projects
- Learn the most consistent flexible technique to salt cure the 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.
- One to One ‘Meat Curing Chat Mentoring’ by me along the way
Join those I’ve introduced to charcuterie making at Home
Hi, I’m Tom
I’ve been passionate about curing meat for over 20 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, preservatiothe, history and 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 which are preserved for years potentially.
No waffle, Concise, Factual Knowledge
Based on 20 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.
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
The course has a built in chat system – I’m here to answer any queries you have direct
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:
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
“live chat” inside the course, ask Tom anything
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.