Curing Class Follow-Up

Curing Class Follow-Up


Thank you so much for joining us for the curing and smoking class. It is certainly not rocket science, but it is important to be accurate with your measuring, so that things are delicious and safe every time. In general if you want to make your own bacon and ham, you simply need to make your own bacon and ham. Just start doing it and the more you do it the better you will get. Failure is just a chance to learn. 

You will find recipes (just click the names to download) for everything we covered in class. If you have any questions about the recipes or about anything really, please email me and I will get back to you:



Basic Dry-Curing

Smoked Salmon

Corned Beef / Pastrami


All-Natural Meat:

If you are looking for some all-natural and/or heritage breed meats to make the most of your new curing and smoking skills, please send me an email and will work something out. We know farmers and folks with great local meats (pork to beef and everything in between). 


If you need any curing supplies you can find most things on Amazon or at Frisco Spices in Omaha. However, we have most of everything too, so just email me what you need and we can work something out. 


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