FREE Dry Curing & Charcuterie Guide for Newcomers

Learn about the Delicious Ancient Craft of Meat Curing & Charcuterie

This guide walks you through HOW, WHY, WHAT, and WHERE - your first cure, step by step, from someone who's done it thousands of times - me aka Tom

A jumpstart. I created this for those who want concise, factual information to get started with meat curing.

  • WHERE you can setup , from a regular kitchen fridge to a full chamber dry charcuterie chambers

  • HOW to dry-cure safely, so you're never relying on a random forum post to decide if your meat is okay

  • WHY you need a few bits of equipment or not

  • A step-by-step first project using a small, inexpensive cut, so you learn the process without risking a $100+ piece of meat

  • WHAT you can cure, not the world just a piece of meat

pdf booklet will be sent. I respect your privacy.

Kind Comments

John

Hey there. This is such a good guide. I’ve got into curing my own lunch meat when I lived in China and craved a good sandwich but cold cuts were either impossible to find or super expensive. All the other curing guides I’ve seen online or on YouTube seem to miss the mark in one way or another, but yours is fantastic.
Thanks again for this great guide.

Ferry

Very insightful and good reading Tom, always appreciate enthusiast people,
will try my hand a bit and make use of your learning curve,

all the best from Holland.

Luke

Hey Tom, I thought I was the only one as obsessed with Dry Cured Meats and the process of. I’m still new to doing my own charcuterie but my old soul grew up in butcher shops filled with the smell of smoke and meat. It’s hard to find true old school dry sausage or salami or meats in general. Time to make my own.

Thanks again

Sophia

I wanted to thank you for all the knowledge I’m getting. I’m getting into charcuterie. As a 28-year-old French woman, it was about time !

Chris

Really enjoyed reading this, great information, many thanks. I am a small scale, organic, free running, pig breeder in Wales.

Jeff

This is very helpful. I’ve done flat pancetta in a mini fridge, and it worked great, and I’m now doing guanciale in my general-use fridge in my NYC apartment.