Serve Charcuterie You Made Yourself and Watch Everyone Ask How You Did It
No fancy equipment, no food science degree, no guesswork. A step-by-step system from someone who's cured thousands of batches across three continents.
LIFETIME ACCESS TO CONTENT PREVIOUSLY ONLY AVAILABLE AT ‘IN PERSON” COURSES
Save hundreds and learn at your own pace with lifetime access to every lesson, recipe, and update.
SAFE, PROVEN FORMULAS YOU CAN TRUST
Exact curing salt ratios, temperature ranges, and mold identification so you never have to wonder if your meat is safe to eat.
WORKS WITH YOUR KITCHEN FRIDGE
Five setup options from zero-budget to full chamber build. Most students start with what they already own.
THE MASTER RECIPE BEHIND 1,000+ SALUMI
One adaptable formula for virtually any whole muscle cure. The same foundation Tom has refined over decades.
KNOW WHAT'S IN YOUR FOOD
No industrial additives, no mystery preservatives. You control every ingredient, from salt to spice.
MAKE SOMETHING WORTH TALKING ABOUT
The kind of charcuterie board that makes Thanksgiving, birthdays, and dinner parties more memorable.
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 Highlights:
Concise Videos
Spice Guide
Cold Smoking Guide
Regular Kitchen Fridge Meat Curing
Chamber Builds and Perfecting the Drying Environment
Learn to Make
Dry Cured Italian Braesola
Dry Cured Charcuterie
Pancetta
Dry Cured Venison
Course Bundle Includes:
23 Step-by-Step Video Lessons — Follow along at your own pace, no guesswork from start to finish
Proven Curing Formulas & Safe Salt Ratios - Know your meat is safe to serve every single time
Auto-Calculating Recipe Spreadsheet - Plug in your cut weight, get exact quantities. No math errors, no wasted meat
Printer-Friendly Recipe Sheets - Take them straight to the kitchen without needing your phone or laptop
5 Fridge Setup Guides - From your regular kitchen fridge to a full chamber build, pick what fits your space and budget
Exclusive Spice Cheat Sheet - Dial in flavor profiles with confidence instead of guessing ratios
Cold Smoking Blueprint - Hard-to-find information on temperatures, airflow, and smoke absorption for meats, cheese, and more
Private Community & Direct Q&A with Tom - Ask questions mid-cure and get answers from someone who's done it thousands of times
Teacher, EatCuredMeat 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"
No, I've created this course so you can use salt, meat, and your regular kitchen fridge or a conducive place around the home. It also includes options for setting up a charcuterie fridge or DIY style at home.
The course starts you on small, inexpensive cuts specifically so you learn the process with low stakes. You also get exact formulas, auto-calculating spreadsheets, and direct access to Tom if something looks off mid-cure. Most failures in home curing come from guessing. This course removes the guessing.
You can find pieces of it, yes. The problem is those pieces conflict with each other, and with meat curing, following the wrong advice costs you a lot more on wasted meat or safety risks.
This course puts 20+ years of hands-on experience into one system: safe formulas, tested ratios, step-by-step video, and someone to ask when your batch doesn't look right.
The students who get the most from it are the ones who got tired of stitching together random videos and hoping for the best.
Your Kitchen. Your Recipes. Meat You're Proud to Serve.
Join 100+ home cooks who stopped guessing and started curing with confidence.
