Meat and Fish
Discover more about fermentation including ways to preserve meat, curing, sausage making, and fish and meat recipes.
Bulgarian Sudzhuk
By Meredith Leigh
Try your hand at fermenting this herb-infused time-honored Bulgarian sausage that doesnāt need to be cooked before eating.
Basterma Recipe
By Meredith Leigh
Try out this old-world fermenting method that makes delicious whole-muscle cured meat that can be sliced and eaten as is.
Turkish Sucuk Recipe
By Meredith Leigh
Try your hand at fermenting this time-honored sausage that originated in the Turkey.
Charcuterie Without Borders
Story and photos by Meredith Leigh
Despite cultural variations, the classic, familiar spices of soujouk and basterma sausages defy the limitations of place and politics, uniting humanity through flavor.
Lebanon Bologna: A Preserved Relic with Disguised Distinction
by Meredith Leigh
This tangy sausage is pure Americana, even if its name is baloney. Learn how an ancient Roman forcemeat ended up in packed lunches.
Lebanon Bologna Recipe
by Meredith Leigh
This recipe is a variation on modern Lebanon bologna, a more coarsely ground bologna originally developed by the Pennsylvania Dutch.
Fish Curing and Paulās Spiced Marlin Ham on the Bone
By Josh Niland and photo by Rob Palmer
Learn the proper way to cure a delicate protein like fish and put your newfound skills to use by creating a marlin ham.
Fish Garum Recipe and a Note on Waste
By Josh Niland and photo by Rob Palmer
Reduce food waste by creating your own fish sauce and get this seafood chefās philosophy on food waste and sustainability.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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