Meat and Fish
Discover more about fermentation cooking including ways to preserve meat, curing, sausage making, and fish and meat recipes.
Dry Curing Meat Basics
By Jake Levin
Learn about the basics of dried curing, how you can start at home, and all of the gourmet foods such as prosciutto or gravlax you can make.
Do's and Don'ts of Selecting Salt
By Jake Levin
Start with kosher salt to draw blood out of the meat, use curing salt for cold smoking, and save the artisanal salts for finishing.
Fish Sauce Recipe
By Sandor Ellix Katz
Safely brew fish sauce using small saltwater fish, crustaceans, or mollusks with this guide.
Filipino Burong Isda and Balao-Balao Recipe
By Sandor Ellix Katz
Try this quick Filipino ferment of rice and either freshwater fish or shrimp.
Lessons from a Master Ham Maker
By Georgia Freedman
Join Peng Qignan and learn about his meat aging process and how he started his business in the mid-1980s during Chinaās first economic reforms.
Nduja Recipe
By Meredith Leigh
Embark on a meaty adventure with this recipe for Nduja, a spicey and spreadable salami that can be spread on bread or used as a sauce.
Koji Mold Growing
By Meredith Leigh
Learn the science behind mycelia and the fermentation of mold grown directly on the surface of the meat called Koji Charcuterie.
Five-Spice Koji Lomo Recipe
By Meredith Leigh
Combine Chinese five-spice with koji spore infused flour to culture pork and try this recipe for a delicious fermented Danish loin.
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