CureSmith: The Charc Tank
At CURESMITH, we are passionate about the age-old art of curing meats and other foods. Our name is a nod to traditional craftsmanship – merging 'CURE', the method, with 'SMITH', the maker. We see every charcutier as a craftsman, a true "curesmith" who blends art with science to create delicious, preserved delicacies.
Our mission is to be the leading platform for both aspiring home curesmiths and seasoned professionals. We offer a comprehensive suite of resources, including educational materials, cutting-edge information, and community-driven reviews, all dedicated to the world of curing.
Whether you're looking to dive into the basics of meat curing, enhance your existing skills, or stay updated with the latest trends and techniques in the industry, CURESMITH is your go-to community. Join us as we explore the rich traditions and innovative future of food preservation.
The Risks of Using Glass Door Refrigerators for Maturing Chambers
Nitrite Vs No Nitrite
Went on holiday - Meat is a bit hard, what now?
Re-Intro of the Q&A sessions! Its been a while - but I am back
Q&A #4 - Hog Sheets - how to use them
Building a Curing Chamber (video without music)
Q&A #3 - Should I have a FAN or any kind of AIRFLOW in my curing chamber?
Q&A #2 - Green & Furry Mould - Should it be binned?
Q&A - An Introduction
#3 - Microbes: Part 2 - Good Microbes and their role in meat curing
#2.1 - Microbes: Some additional bad actors
#2 - Microbes: Part 1 - Bad bacterias and hygiene in the curing kitchen
What is Water Activity, and how does it relate to meat curing?
Introducing The Charc' Tank
Curing Climate - creating the optimal climate for curing meats
Understanding Mould
#PresevePigs - Trussing a Joint of meat
#PreservePigs - A Quick Introduction
Building a meat curing chamber