Steve T.

“I purchased the Eat Cured Meat online course and I’m happy with its information on how to properly cure meat.  The brief 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. (summarized)

I thought the course was full of good information. I purchased the course to supplement my curing knowledge and experience, first learned in Tuscany…Tom includes all the step by step information needed to produce high quality, home cured whole meat products, this includes materials needed and how-to plans for building a very effective, low cost curing/aging chamber.

Brad A. (summarized)

When I first started looking at the possibility of dry curing my own meat, I was completely overwhelmed. I had recently 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….In addition to all of the great information online, Tom has been a quick message or e-mail away from providing some helpful tips along the way.

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

INCLUDES THE EASIEST MEAT CURING TECHNIQUE – EQUILIBRIUM CURING

Step by step guide to equilibrium curing, including tips for best results

EACH SECTION IS CONTENT RICH, YOU GET LIFE TIME ACCESS

Take your time & enjoy understanding how to make your own dry-cured charcuterie!

IN-DEPTH CHARCUTERIE, MORE THAN JUST ‘THE RECIPE’

Comprehensive theory and the trickier parts explained in detail, including how to deal with things going wrong

THE MASTER RECIPE FOR DRY CURING WHOLE MUSCLE MEATS

The basis for 1,000’s of classic salumi, or for developing your own special charcuterie styles. The options are limitless.

FRACTION OF THE COST OF ‘IN PERSON’ COURSES – IF YOU CAN FIND ONE!

In-person 1-2 day meat curing courses cost $300++, and you can’t go back and ‘replay’ them at your leisure