Meat and Fish
Discover more about fermentation cooking including ways to preserve meat, curing, sausage making, and fish and meat recipes.
Dry and Semidry Sausages
By Philip Hasheider
Learn about the differences in sausages and processes and chemical reactions that distinguish one from another.
Game Meat Sausage: Sodium Nitrate and Potassium Nitrate
By Philip Hasheider
Read about the chemical compounds used to cure meat and how to get the right combination to prepare the tastiest dishes from your wild game.
Muscles Are Meat: Other Factors Affecting Meat Quality
By Philip Hasheider
Be aware of the beneficial and harmful microorganisms and temperature issues when processing wild game to keep yourself and your diners safe.
Dry-Cured Duck Breasts Recipe
By Dick and James Strawbridge and photos by Nick Pope
Donāt be deterred by the expensive cut of meat ā when cured, duck breast can serve multiple people and can make for an easy and tasty meal.
Lardo: The Poor Manās Prosciutto
By Charles Wekselbaum
Learn how to make traditional high-quality Italian Lardo out of the thickest, creamiest fatback you can find without a cave or marble vat.
Kimchi Sausage Recipe
By James Peisker and Chris Carter
Be an outlaw in the world of classic sausage making and combine flavors and textures to create a truly unique dish. This recipe does just that.
Introduction to Dry Curing
By Dick and James Strawbridge and photos by Nick Pope
Get the basics of preserving meats without water. This tutorial examines the dry curing process, guidelines, ratios and time considerations.
Large Mild Chorizo Recipe
By Charles Wekselbaum
Discover how to vary your presentation techniques using this large, spicy and beautiful salami recipe for mild chorizo.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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