Learn the Proven Methods for Curing and Smoking

Detailed video guides covering content not easily available

Charcuterie – Create High-Value Cured Meat at Home

Often seen as the pinnacle of fine food, demystifying curing for you

Deeper Understanding of Charcuterie Explained

Sharing 20 years of my passion for cured and smoked meats

Avoid Over-salted Curing of Meats and Get Precision

You will learn all the common mistakes and how to overcome them

Whatever Your Cooking Skill – Charcuterie can be Done at Your Home

Techniques, tools, and equipment – easy ideas and ways

Making Cured Smoked goods Without a Smoker

Learn what to Use for Smoke Flavor without actually using a Smoker

I’ve now introduced hundreds of people to meat curing through my courses, this is a complete package that can start you the right way on the charcuterie journey!

What’s In This Course:

  • 23 Videos, 70 mins of Guidance – How to & What You Can Use at Home
  • Course site uses a built-in messaging chat system with me for help you along the way
  • Spreadsheet for 9 of my favorite recipes, which auto-calculates ingredient quantities (some epic recipes like Garlic/Juniper Bacon dry-cured bacon took 15 years to refine)
  • Master technique of dry curing meat, from which you can create 1,000’s of variations
  • Printable Guides for all of my favorite craft recipes 
  • A detailed guide on curing meat using a regular kitchen fridge
  • Spice Guide Sheet to develop your own charcuterie flavors!
  • “chat” with me inside the course, message me for any query/guidance
Also Included

“Every Style of Bacon” Course

  • extra 60 minutes of video – How to & What You Can Use at Home
  • All the different smokers explained
  • Also how you can smoke, without a smoker
  • Bacon Recipes, including my Favorite House Bacon Style
  • Auto-Calc Sheets and Printable Recipes

Whole Muscle Meat Curing Course



“Epic detail without deviation, and the meats I’ve cured, it’s been a tasty adventure!

Daniel S.
Salumi Plate of Home Made Braesola & Coppa – Rucola, Parmesan, Edible Flowers, Olive Oil

I’ve been on the fence about starting meat curing, so glad I found this course – it puts all the different bits together”

Ted C.

Whole Muscle Meat Curing Course



Looking forward to seeing your charcuterie creations!