How To Cure Meats: Bacon, Ham, Corned Beef, Pastrami, More

Curing meats is an ancient technique for preserving meats before the advent of refrigeration. If done properly it can make great tasting food such as bacon and pastrami. If done improperly, it can kill you. We can teach you how to do it properly.

"Cued meats can cure whatever ails you."

Meathead
candied bacon
Bacon, American bacon, British bacon, Canadian bacon, buckboard bacon, lardons, guanciale, and pancetta are all defined in this article. read more
finished ham
Create a smoked ham at home that will put any store-bought ham to shame thanks to this simple, yet flavor packed recipe. The key to creating a ham like the ones you normally purchase during the holidays is the curing process. Without it you won't achieve the same flavor or deep red color of a traditional holiday ham. read more
Smoked Louisiana andouille sausage
Andouille sausage is the soul of New Orleans Creole cooking. It is spicy, garlicky, and smoky. Here are two ways to make this delicacy. First is a recipe for classic Louisiana andouille sausage made by curing the pork. The second recipe is a shortcut using cured ham. read more
pastrami sandwich
Curing meat is not like any other recipe. You must be pretty precise about some ingredients. read more
cold smoked salmon may seem like a healthy choice but can be risky
Cold smoking sausage and fish is risky and can kill you. Here are the risks and why you should not try it at home. Bottom line: holding foods in the "danger zone" of 40ºF to 140ºF allows pathogens to multiply if not carefully controlled. Food cooked to above 140ºF internal temperature is simply safer to eat. read more

bacon slab

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