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

Don’t be deterred by the expensive cut of meat — when cured, duck breast can serve multiple people and can make for an easy and tasty meal.


Lardo: The Poor Man’s 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.

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