Food & Fermentation

Charcuterie & Cured Meats

Cure Your Own Meats — Safely and Deliciously

12 lessons4 modules9h 0m durationbeginner level

Instructor: StretchLearn Faculty

About this course

This course covers the full arc of home charcuterie: understanding water activity and pH, formulating dry and wet cures with accurate nitrate/nitrite dosing, cold-smoking fundamentals, and producing classic whole-muscle cures. You will learn the microbiology that makes curing safe, the math behind equilibrium curing, and how to store and serve your products with confidence.

Curriculum

Module 1: Curing Science and Safety Foundations3 lessons

Why Meat Spoils and How Curing Stops ItPreview45m
Salt, Nitrates, and Nitrites — Choosing and Measuring Curing Salts🔒45m
Water Activity, Storage, and the Cold Chain🔒45m

Module 2: Dry Rubs and Brine Curing3 lessons

Building a Dry Cure: Formulation and Application🔒45m
Brine Curing: Immersion and Injection Methods🔒45m
Troubleshooting Cured Meats: Off-Flavours, Texture, and Safety🔒45m

Module 3: Cold Smoking Fundamentals3 lessons

Cold Smoke vs Hot Smoke — Equipment and Setup🔒45m
Wood Species, Smoke Density, and Flavour Pairing🔒45m
Applying Cold Smoke to Bacon and Whole-Muscle Cures🔒45m

Module 4: Classic Whole-Muscle Cures and Charcuterie Board Assembly3 lessons

Making Bacon and Pancetta from Scratch🔒45m
Bresaola — Cured and Dried Beef Topside🔒45m
Building a Professional Charcuterie Board🔒45m