Guide to Dry Curing Meat: What You’ll Get
The Swiss Hills Guide to Dry Curing Meat will give you 40 pages of text and full color pictures so that you will be well prepared for making your next salami or country ham. This eBook includes the following sections on dry curing meat:
- An Introduction to Dry Curing Meats
- Notes on Ingredients
- Notes on Equipment
- Whole Muscle Curing
- Fermented Sausages
- Sources for Supplies
Whether this is your first time or you have years of experience, all levels of meat curers will benefit from this complete guide.
All files will be sent to you digitally in PDF format, which you can download and store on your computer or send to an eReader. After you download the book, you can also print it yourself and have it bound professionally at an office store.
Why dry cure meat?
If you love the taste of salami or other dry cured meats, you’ll fall in love again when you taste them homemade. When you make your own, you can source your own quality ingredients and make the salamis that you love at a fraction of the price. Transforming meat through the process of dry curing is a satisfying, traditional skill. It can take just minutes of hands-on time, and is simple enough that just about anyone can learn this skill.
This eBook will give you the information you need to start dry curing meat right in your own kitchen. Even if you’ve never tried it before, you’ll find that you can make salamis or hams using just a few simple ingredients and techniques.
So give it a try! For the price of an artisan pepperoni, you’ll be on your way to making your own limitless amounts of dry cured meats at a fraction of the cost.