Curing meat at home is a lot simpler than you might think! It’s all about keeping an environment within a certain temperature and humidity range.

So, you’re making sausage. You grind up meat and fat and stuff it in a casing and cook it. Why doesn’t it all just fall out of the casing in a crumbly mess once you’ve cooked it?

You can make Salami at home, with a few simple ingredients, items of kitchen equipment and a basic home made curing chamber. It may sound daunting but it’s straight forward and once you are setup, you won’t stop creating and experimenting.