DIY DRY CURING CHARCUTERIE GUIDE FOR HOME COOKS
Fill Your Fridge With Cured Meats That Cost a Fraction of What You'd Pay at a Deli
Set up options, equipment breakdown in detail and a first project you can start this weekend.
Designed for someone who's never hung a piece of meat before, from a charcuterie judge (and 20 years of learning).
So many home cooks think about curing meat. You've thought about. But every time you hit the wall! conflicting advice, what equipment? And nobody gave you a blueprint to crafting meat, that's why I made this:
options for a setup to match your space and budget, from a regular kitchen fridge to a full chamber conversion, with honest tradeoffs for each
the perfect conditions and ranges for safe dry curing, so you're never relying on a random forum post to decide if your meat is okay
Equipment checklists for different builds (plug and cure methods), including one that needs zero drilling and works out of the box
A step-by-step first project using a small, inexpensive cut, so you learn the process without risking wasting meat
How to identify good mold from bad mold with visual references, because this is the part that makes most beginners get it wrong
