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 doesn’t 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.


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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 Paul’s 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 chef’s philosophy on food waste and sustainability.



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