Curing Meat

The process of curing meat is one that began many centuries ago but has dramatically changed over the years. The basic definition of curing, as it pertains to preparing meat or fish, is the application of salt and other seasonings, as well as color-fixing ingredients in order to get a distinct smell and flavor as a result.

The history of meat curing is long and varied. If you were to research this edible art form online you would quickly learn that at one time Native Americans would hang salted meat near the campfire to prepare their food in this way. You would also learn that this form of meat preparation was started in many cultures as merely a way to make game meat last longer—preservation with the salt, nitrates, and the smoking process helped people keep their meat items through the winter months, when fresh game would have been harder to find.

Here at Sausagemaker.com in the 21st century, we are food prep and meat enthusiasts and love to learn all there is to know about the history of meat curing. We find this information delightful. But we also have a firm foothold in the future, making the most of the latest technology to make curing meat better for our customers. Our research and development team works diligently to provide top of the line products in food and meat preparation in order to help you the customer perfect your own techniques.

Browse the products we carry in meat curing and preparation, such as:

• Equipment, such as temperature and humidity controllers, testers, hygrometers, thermometers, and more
• Cultures and cures to make sure the meat is safely taken from raw to cured
• Casings
• Seasonings and curing kits
• Books and materials with more detailed recipes, ideas, and instructions  

Still not sure what you want or need? Give us a call; we’re happy to help.