Makin' Bacon

Helpful votes received on reviews: 100% (3 of 3)
Location: Toronto, ON Canada


Top Reviewer Ranking: 444,407 - Total Helpful Votes: 3 of 3
Charcuterie by Michael Ruhlman
Charcuterie by Michael Ruhlman
3 of 3 people found the following review helpful
To get started, you may have to hunt down some specialized supplies/ingredients (pink salt is a must, nitrate for the extended cures, a grinder for sausage). The salt cures can be a little tricky to secure in Canada, but definitely worth pursuing. Canadians can order cures from the States (suppliers listed) - just know that the s/h charges will probably exceed the product prices. Best to buy in quantity.

I've been making sausage for years, but never cured or fermented meats. Curing whole meat slabs is actually quite simple ... apply cure to meat and refrigerate. Some cured meats benefit from air drying (that's what your cantina is for!) ... regulating temperature and… Read more