What is Curing Meats?

Dry curing or curing meats is a step in the journey toward fuller flavor and/or preservation. This course will teach you the simple process of dry curing meats, using several hands-on examples and offering a few options for how to put your skills into action to produce delicious results. 

You Will Learn

  • What is Curing of Meats? Learn the science and purpose of curing meats with salt

  • How to develop your own cure recipes

  • Recipes for curing bacon, pancetta, coppa, and lonza

  • What to do with cured meats from cooking to fermenting and drying to shelf stability

Course curriculum

  • salt curing meat

Instructor(s)

Instructor Bio:

Hi! I'm Meredith. I've been working in food and farming for over 20 years, working to de-fragment and co-recreate the food system. When I started fermenting, it brought everything that I love and believe about working with plants, animals and the soil full circle to working with food in the kitchen. My favorite thing about fermentation is that it allows anyone anywhere in the world to harness the patterns of nature that drive life, giving people a super accessible window into the elemental vitality of the earth that both inspires us to live consciously and to hope for the future. I love teaching about fermentation because I get to carry that message, and empower people to take back their food and their health. My specialty is fermented meat products, but I also enjoy making veggie ferments, miso, and non-alcoholic fermented beverages. I'd say my biggest fermentation fail was the time I tried to ferment an entire sheep's stomach. Actually, the jury is still out on that one. I think it is still in my cellar somewhere... Anyway, I can't wait to share fermentation projects with you, and learn from you in turn! You can reach me at mereleighfood@gmail.com

Meredith Leigh

You Might Also Like:

  • How Fermentation and Curing Works

    All Courses, Meredith Leigh's Courses, Animal, Plant, Beverages

    Learn how fermentation and curing work in the kitchen with author, butcher and activist Meredith Leigh. This course explores the arc of culinary fermentation, from fermented vegetables to kombucha to artisan cured meats and koji charcuterie.

    View Course
View more courses

Related Articles