Make Bacon That Tastes Better Than Anything You'd Buy at the Store
Master every method from dry curing to cold smoking, with proven
formulas built by a World Charcuterie Awards judge. No smoker required.
Every Bacon Method in One Place
Dry cured, wet brined, hot smoked, cold smoked. Pick the style that fits your setup and taste, with bite-sized lessons for each.
The Complete Smoker Buyers Guide
Every smoker design available, with honest pros, cons, and analysis so you buy the right one the first time instead of wasting money.
Smoky Bacon Without a Smoker
A no-smoker method and a super smoke booster trick so you get real smoke flavor even in an apartment kitchen.
Dial In Your Flavor, Nail It Every Time
Proven shortcuts for seasoning, wood selection, and curing ratios so your bacon comes out the way you want it, batch after batch.
Testimonials
Steve
"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
"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"
Bradley
"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."
Course Includes:
Step-by-Step Video Lessons – No guesswork, follow along
Classic & Advanced Bacon Styles – Smoked, Dry-Cured, Brined, and much more
Printable Recipes & Curing Cheat Sheets
Bonus: The Science of Smoke & Curing – Learn exactly what makes bacon taste amazing
Lifetime Access – Revisit lessons anytime, at your own pace
Exclusive Members-Only Q&A Access – Ask me questions directly
Guide – Types of Smokers High-Level Pros, Cons, and Uses
Master All Bacon Styles
Dry Cured Cold Smoked
Hot Smoked Bacon
No Smoker Bacon
Every Bacon Style Possible!
Course Bundle Includes:
Step-by-Step Video Lessons - Follow along with every method, no guesswork from cure to slice
Classic & Advanced Bacon Styles - Smoked, dry-cured, brined, and more. Serve the kind of bacon people remember
Printable Recipes & Curing Cheat Sheets - Exact ratios on paper, right next to your cutting board
Bonus: The Science of Smoke & Curing - Understand what makes bacon smoking safe and what makes it taste amazing
Lifetime Access - Come back anytime you want to try a new style or revisit a technique
Exclusive Members-Only Q&A with Tom - Ask questions mid-cure and get answers before anything goes wrong
The Smoke Flavor Blueprint - 5 wood picks that make your bacon taste like it came from a smokehouse
The Smoker Selection System - Pros, cons, and real-world analysis of every smoker type, so you stop guessing and stop overspending
teacher, eat cured meat founder, judge, charcuterier
Tom - Eat Cured Meat
"I've spent decades learning techniques across the globe, having made thousands of pounds of cured meats - made mistakes, learnt and perfected the craft.
I'm here to teach you the safe and delicious skills to take your cooking to the next level"
It's one of the most common reactions. The truth is, people have been curing and smoking meat safely for thousands of years. The risk comes from improvising without proper knowledge, which is exactly what this course eliminates.
Every recipe uses precise, tested ratios. The science behind safe curing temperatures, salt levels, and smoke absorption is explained in plain terms.
By the time you serve your first batch, you'll be able to explain exactly why it's safe, and your family will be too busy eating it to argue.
The course is built around what most home kitchens already have. Salt, meat, your regular fridge or oven. If you want to go deeper into smoking, the course walks you through exactly what to get and what to avoid, with options at every budget.
Nothing is hidden behind expensive tool purchases or an upgrade you didn't expect.
Depends on the method. With the right guidance, a simple dry cure takes about 7 days. Wet brining is similar. If you want to cold smoke after curing, add another day or two.
The course walks you through each timeline so you know exactly what to expect before you start. Most students have their first batch sliced and in the pan within their first week.
Flavorful Bacon, Made by You, Served to Everyone You Know
Stop guessing ratios and ruining good meat. Get proven formulas, every bacon method, and a 30-day guarantee.
