Cured Meats

I’m not sure if this is the actual name of this product, but it’s fits! It’s something I made for a party where I wanted to share my lardo...

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...

I've gotten a number of questions regarding the application of salt during the curing phase of cured meats as it related to quantity a...

Sicily may not be the first place you think of when you think cured meats, but just like all the other regions, they too have their speci...

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...