Meat and Fish

Discover more about fermentation including ways to preserve meat, curing, sausage making, and fish and meat recipes.

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.

Sake Lees Marinade Recipe

By Sharon Flynn

Incorporate the umami flavor and tenderness of sake lees into your marinades with this easy and versatile Japanese fish recipe.


Dry Curing: The Tastiest Way to Preserve Meat

By Karen Christian, Swiss Hills Ferments

With a little bit of salt and some time, you, too, can turn your leg of venison into prosciutto or your farmstead's pork belly into pancetta.

Home Meat Curing

Story by Caleb D. Regan, and photos by Karen Keb.

Learn how to make summer sausage, snack sticks, homemade salami, and even high-temperature cheese.

Jalapeño-Cheese Venison Summer Sausage Recipe

Story and photos by Caleb D. Regan

This Jalapeño-Cheese Venison Summer Sausage Recipe will make you thankful you learned the ancient art of home meat curing.

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