The Curesmith Channel
2.7K subscribers
We teach meat-curing enthusiasts how to make safe, traditional cured meats from first principles, rebuilding the craft step by step through science, practice, and real-world experience, right from your home!
The Airflow Question Many Meat Curers Get Wrong (Research-Based Solution)
The Curesmith Channel · 1.7K views · 4 months ago
Hog Sheets Q&A - When, Where, and How to Apply Them
The Curesmith Channel · 901 views · 4 years ago
What Actually Happens When You Cure Meat? | From Zero
The Curesmith Channel · 2.5K views · 4 months ago
This 'Italian' Salami Method is DANGEROUS | Cured or Cursed
The Curesmith Channel · 1.5K views · 3 months ago
You Can't Make Great Cured Meats Without Quality Meat
The Curesmith Channel · 289 views · 4 months ago
Why I’m Rebuilding My Curing Journey From Zero
The Curesmith Channel · 189 views · 5 months ago
After 20 Years of Curing Meat… I’m Back at Zero
The Curesmith Channel · 805 views · 5 months ago
Bad Actors in Microbiology: The Pathogens You Should Fear when Curing Meat
The Curesmith Channel · 222 views · 5 years ago
Why Controlling Unbound Water in Meat Non-Negotiable in Curing
The Curesmith Channel · 1.1K views · 5 years ago
aW - The First Corner of Meat Curing Safety | From Zero
The Curesmith Channel · 1.2K views · 4 months ago
Clean hands! Mistake Could Make Your Cured Meat Unsafe
The Curesmith Channel · 197 views · 4 months ago
Should Your Curing Chamber Have a Fan? Here's Why NOT!
The Curesmith Channel · 5.6K views · 4 years ago
I Turned a Normal Fridge into a Meat Curing Chamber | Doing it right
The Curesmith Channel · 50K views · 4 years ago
The Ideal Temperature & Humidity Range for Curing Meat at Home | From Zero Ep 4
The Curesmith Channel · 1.8K views · 3 months ago
The Trussing Technique Every Charcuterie Maker Needs to Know
The Curesmith Channel · 1.4K views · 5 years ago
Don’t Throw It Away: Good Mold vs Bad Mold on Cured Meat
The Curesmith Channel · 19K views · 5 years ago
Snout to Tail | Traditional Meat Preparation Mastered
The Curesmith Channel · 80 views · 4 months ago
Is Your Dry-Cured Sausage Ruined? The Green Mould Question
The Curesmith Channel · 4.4K views · 4 years ago
Curing Meat Without Nitrite: The Risks Nobody Talks About
The Curesmith Channel · 732 views · 2 years ago
The Ideal Temperature & Humidity for Dry Curing Meat (Complete Guide)
The Curesmith Channel · 5.6K views · 5 years ago