Curing and Smoking
Transform raw meat into flavorful, shelf-stable delights
Curing and smoking techniques for meats, including venison, pork, and beef. Learn the science behind dry cures, wet brines, and smoking methods, all explained in plain language.
What you’ll learn:
- Safe curing ratios and timing.
- Temperature control and smoke management.
- Combining traditional methods with modern safety guidelines.
Whether you’re making bacon, ham, or jerky, these guides help you do it safely and deliciously.
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From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
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How to Make Canadian Back Bacon
Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
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The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
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A Jerky Recipe I’ll Keep Making
Nothing complicated here – basic ingredients, steady heat, and patient drying turns a pound of meat into really good jerky.
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Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
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Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
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How I Made Venison Ham (And How You Can Use Moose, Elk, Bison, or Even Beef)
If you’ve ever looked at a venison roast and thought, this would make a great ham, you’re absolutely right. With a basic wet brine, cure #1 for safety, and a low-and-slow smoke, you can turn lean wild game into a fully cooked, sliceable ham that works just as well for sandwiches as it does for…
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From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
-
How to Make Canadian Back Bacon
Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
-
The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
-
A Jerky Recipe I’ll Keep Making
Nothing complicated here – basic ingredients, steady heat, and patient drying turns a pound of meat into really good jerky.
-
Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
-
Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
-
How I Made Venison Ham (And How You Can Use Moose, Elk, Bison, or Even Beef)
If you’ve ever looked at a venison roast and thought, this would make a great ham, you’re absolutely right. With a basic wet brine, cure #1 for safety, and a low-and-slow smoke, you can turn lean wild game into a fully cooked, sliceable ham that works just as well for sandwiches as it does for…
-
-
-
From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
-
How to Make Canadian Back Bacon
Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
-
The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
-
A Jerky Recipe I’ll Keep Making
Nothing complicated here – basic ingredients, steady heat, and patient drying turns a pound of meat into really good jerky.
-
Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
-
Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
-
How I Made Venison Ham (And How You Can Use Moose, Elk, Bison, or Even Beef)
If you’ve ever looked at a venison roast and thought, this would make a great ham, you’re absolutely right. With a basic wet brine, cure #1 for safety, and a low-and-slow smoke, you can turn lean wild game into a fully cooked, sliceable ham that works just as well for sandwiches as it does for…
-
-
-
From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
-
How to Make Canadian Back Bacon
Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
-
The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
-
A Jerky Recipe I’ll Keep Making
Nothing complicated here – basic ingredients, steady heat, and patient drying turns a pound of meat into really good jerky.
-
Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
-
Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
-
How I Made Venison Ham (And How You Can Use Moose, Elk, Bison, or Even Beef)
If you’ve ever looked at a venison roast and thought, this would make a great ham, you’re absolutely right. With a basic wet brine, cure #1 for safety, and a low-and-slow smoke, you can turn lean wild game into a fully cooked, sliceable ham that works just as well for sandwiches as it does for…
-
-
-
From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
-
How to Make Canadian Back Bacon
Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
-
The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
-
A Jerky Recipe I’ll Keep Making
Nothing complicated here – basic ingredients, steady heat, and patient drying turns a pound of meat into really good jerky.
-
Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
-
Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
-
How I Made Venison Ham (And How You Can Use Moose, Elk, Bison, or Even Beef)
If you’ve ever looked at a venison roast and thought, this would make a great ham, you’re absolutely right. With a basic wet brine, cure #1 for safety, and a low-and-slow smoke, you can turn lean wild game into a fully cooked, sliceable ham that works just as well for sandwiches as it does for…
-
-
-
From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
-
How to Make Canadian Back Bacon
Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
-
The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
-
A Jerky Recipe I’ll Keep Making
Nothing complicated here – basic ingredients, steady heat, and patient drying turns a pound of meat into really good jerky.
-
Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
-
Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
-
How I Made Venison Ham (And How You Can Use Moose, Elk, Bison, or Even Beef)
If you’ve ever looked at a venison roast and thought, this would make a great ham, you’re absolutely right. With a basic wet brine, cure #1 for safety, and a low-and-slow smoke, you can turn lean wild game into a fully cooked, sliceable ham that works just as well for sandwiches as it does for…
-
-
-
From Grinder to Smoker – Venison Salami Done My Way
I walked through the whole process from double grinding to stuffing casings and slowly smoking until it was done.
-
How to Make Canadian Back Bacon
Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
-
The Tricks That Make Smoked Country Style Sausage Taste Incredible
It’s amazing what soaking casings, balancing meat and fat, and smoking slowly can do. Here’s how I do it.
-
A Jerky Recipe I’ll Keep Making
Nothing complicated here – basic ingredients, steady heat, and patient drying turns a pound of meat into really good jerky.
-
Why My Jalapeño Cheddar Smokies Almost Didn’t Happen
Cellulose casings failed. Collagen failed. The smoker controller failed. At that point I was committed, so I adapted—and I’m glad I did, because these smokies still delivered where it counts.
-
Smoked Pepperoni Snack Sticks Without Fermentation
These pepperoni sticks skip fermentation and go straight to smoking and cooking. The focus is on seasoning, tight stuffing, and controlled heat to get a juicy, flavorful finished stick.
-
How I Made Venison Ham (And How You Can Use Moose, Elk, Bison, or Even Beef)
If you’ve ever looked at a venison roast and thought, this would make a great ham, you’re absolutely right. With a basic wet brine, cure #1 for safety, and a low-and-slow smoke, you can turn lean wild game into a fully cooked, sliceable ham that works just as well for sandwiches as it does for…
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