Mastering Whole Muscle Dry Cured Meat
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1 - Intro - Salami, Salumi & Charcuterie

Salumi,Salami & Charcuterie
2 - Quality of the Meat & Protein

2 - Quality of the Meat & Protein
3 - Conditions for Dry Curing Charcuterie

3 - Conditions for Dry Curing Charcuterie
4 - Curing With or Without DIY Curing Chamber

4 - Curing With or Without DIY Curing Chamber
5 - Starter Mold Cultures & Mold Examples

5 - Starter Mold Cultures & Mold Examples.mp4
6 - Trust Your Senses

6 - Trust Your Senses
7 - Casings or No Casings

7 - Casings or No Casings
8 - Meat Quality, Safety & Hygiene

8 - Meat Quality, Safety & Hygiene
9 - Flavor - Spice Bombs

9 - Flavor - Spice Bombs
10 - Dry Curing Times

10 - Dry Curing Times
11 - Salt The Key & How it Works

11 - Salt The Key & How it Works
12 - Nitrates & Nitrites

12 - Nitrates & Nitrites
13 - Dry vs Wet Curing and Equilibrium vs Saltbox

13 - Dry vs Wet Curing and Equilibrium vs Saltbox
14 - Equilibrium Curing Equipment

14 - Equilibrium Curing Equipment
15 - Equilibrium Curing Key Step

15 - Equilibrium Curing Key Step
16 - Tying & Casings

16 - Tying & Casings
17 - Common Mistakes & Fixes

17 - Common Mistakes & Fixes
18 - Meat Curing Chamber tour

18 - Meat Curing Chamber tour
19 - Slicing Dry Cured Meat - Knife or Slicer

19 - Slicing Dry Cured Meat - Knife or Slicer
20 - The Dry Curing Meat Process

20 - The Dry Curing Meat Process
21 - Hanging Meat

21 - Hanging Meat
22 - Drying Time & Airflow

22 - Drying Time & Airflow
23 - DIY Curing Chamber Maintenance

23 - DIY Curing Chamber Maintenance
24 - The End & Thank You!

Thank You Video
Disclaimer
Guides

Regular Kitchen Fridge Whole Muscle Curing - Course Sheet.pdf
Spicy Bomb's with Spices.pdf
Eat Cured Meat Cold Smoking eBook.pdf
DIY Dry Curing Charcuterie Fridge Guide.pdf
Recipes

Dry Cured Course Recipes.xlsx
Dry_Cured_Course_Recipes.xls
Braesola WorkSheet.pdf
Braesola WorkSheet (EXAMPLE Sheet).pdf
Copiette Worksheet.pdf
Coppa Worksheet.pdf
Simple Hickory Pork Worksheet.pdf
Tom's Bacon Worksheet.pdf
Lomo Embuchado Worksheet.pdf
Pancetta Worksheet.pdf
Confused Dry Cured Pork Worksheet.pdf
Gravlax Cured Salmon Recipe.pdf

13 - Dry vs Wet Curing and Equilibrium vs Saltbox

1 Lesson