Cured Meats

When I first made my curing chamber  finding the necessary temperature and humidity controllers was a bit of a challenge. They were out the...

My curing chamber has been working very well for a very long time, but just the other day I decided to make a small change. I've had a...

Thanks to blog reader Carl for pointing this video out to me. It's a great demonstration on how to tie larger caliber salami (for exampl...

I've received many many emails asking about specifics of my curing chamber , and more specifically about using different types of refr...

One of the main problems with the Kitchenaid grinder is the proprietary grinder plates that go with it (standalone grinders use standard p...

I've previously posted about humidity control, and how to control a humidifier inside the fridge. Back then, the only control i could f...

Fellow cured meats aficionado Scott, over at Sausage Debauchery, has become so enamored with cured meats that he's decided he wants to ...

Well, it lasted a good 2-3 years, so i can't complain, but it seems that the humidifier just crapped out. I'd love to hear what ever...

I just received an email from another reader, Drew N., about another method for maintaining humidity in the curing chamber. It would seem th...

A few people have emailed me asking about humidity control methods for a chamber, and some even gave me some really good ideas, which I thou...

The Thermokool MR-138. Happened to find this while reading something else. People have used this for proofing bread dough, and it seems like...

Yesterday I posted about using a Love Controls temperature switch to regulate the temperature of my incubation box. A comment was posted th...

Well, maybe not really a "key equipment piece", but an important one nonetheless for making salame. When making salame, a bacteri...

Here we are. This is probably the post most beginners are waiting for. This is the hardest part of curing meat. The necessity to maintain a ...

The stuffer, well, stuffs! It is used to force ground meat, or meat paste into casings. Again, this is a piece of equipment which is only ne...

I hope I'm not detailing information which is useless to most, but i figure if there are any beginners, they might benefit from this. Th...