You Can't Make Great Cured Meats Without Quality Meat
In this episode, we tackle a crucial topic: meat quality and the essential practices for preserving food effectively. We discuss why understanding food safety is paramount, especially when considering dried meat for long term food storage. This journey helps build confidence in creating reliable shelf stable foods for any situation, reinforcing the importance of proper prepping techniques. Please visit https://www.thecuresmith.com for more information. Instagram: / thecuresmithchannel Facebook: / thecuresmithchannel TikTok: https://www.tiktok.com/thecuresmith My Personal Instagram: / gilfer911
▶︎
aW - The First Corner of Meat Curing Safety | From Zero
▶︎
What Actually Happens When You Cure Meat? | From Zero
▶︎
How to Make Prosciutto at Home Using a Supermarket Pork Leg
▶︎
The Ideal Temperature & Humidity Range for Curing Meat at Home | From Zero Ep 4
▶︎
The Hardest Dish In The World Nearly Broke Us
▶︎
Rumäniens umstrittene Pferdemärkte | ARTE Re:
▶︎
The Airflow Question Many Meat Curers Get Wrong (Research-Based Solution)
▶︎
Every Supermarket Pork Cut (Rated by a Master Butcher)
▶︎
Don’t Throw It Away: Good Mold vs Bad Mold on Cured Meat
▶︎
The 6 Stocks & Broths Every Chef Needs to Learn
▶︎
The Deadly Job of a Victorian Baker
▶︎
Clean hands! Mistake Could Make Your Cured Meat Unsafe
▶︎
The History of Canned Food — The Invention That Fed Armies
▶︎
5 DAY Biltong - Full Tutorial - PLUS Building a Biltong BOX
▶︎
This 'Italian' Salami Method is DANGEROUS | Cured or Cursed
▶︎
Amazing Collar Bacon - The best bacon you've never had!
▶︎
Salami Masterclass with Richo & Angelo
▶︎
After 20 Years of Curing Meat… I’m Back at Zero
▶︎