Some of the supplies for dry curing meats are specialty items. Thanks to the internet, however, even specialty items can be found relatively easily. These are some of the vendors we have used and recommend. Try the following on-line stores for cultures, casings, spices, meat, and equipment:
- Butcher & Packer Supply Company
- Good Earth Farms
- Mountain Rose Herbs
- Swiss Hills Ferments
- The Sausage Maker Inc.
For More Information:
As you continue to create and taste and learn about dry cured meats, you will want to find new sources for information and recipes. Here are some books on the subject that we have found particularly useful:
Charcuterie, by Michael Ruhlman and Brian Polcyn: This book has only a small chapter on dry cured meats. What we really like about this book is that it describes the basic processes for grinding meat, stuffing sausages, and the equipment you might need. It’s a good book for someone who is a beginner meatsmith and would like to know more about the techniques.
Salumi, by Michael Ruhlman & Brian Polcyn: This is an excellent book for learning how to dry-cure both whole muscles and fermented sausages. It is full of recipes, tutorials, and tidbits of advice.
The Art of Making Fermented Sausages, by Stanley Marianski and Adam Marianski: This book is all about dry-cured sausages. It has recipes, science, and explanations galore. It has some editing issues, but overall it has been a valuable resource to us and highly informative.
And don’t forget the endless talent and inspiration that you can find online through home sausage-makers and curers of meats. Here are only a few of the many options online (if you know of any other online educational resources or blogs you think should be mentioned, let us know):
Thank you for reading. Here at Swiss Hills Ferments, we wish you success and good eating!