LEARN THE CRAFT OF CURING MEAT
Practical education, tested tools, recipes, and real-world guidance
The Curesmith is where I help people make better cured meat and sausage through calculators, videos, troubleshooting, chamber-building advice, and hands-on learning
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What you'll find here
Calculators
Precision tools for EQ curing, whole muscle, sausage, smoking, and dry curing.
Videos
Instructional content, chamber builds, troubleshooting, and practical curing know-how.
From Zero Documentary
Follow the rebuild of the curing environment after a basement flood, and learn through the process.
Featured Tools
Calculator for Dry EQ Cure
Calculate precise dry EQ cures for whole-muscle meats, with automatic salt, cure, sugar and curing-time formulas, plus safety checks and printable recipe sheets for repeatable results.
Calculator for Dry-Cured/ Fermented Sausage Recipes
Create precise dry-cured fermented sausage recipes with automatic cure, salt, dextrose, starter-culture and weight-loss calculations, plus printable formulation sheets and downloadable drying logs for consistency.
Calculator for Creating Fresh Sausage Recipes
Create precise fresh sausage recipes with automatic meat, fat, salt, seasoning and casing calculations, plus cooking guidance, printable recipe sheets and dynamic batch records.
Calculator for Creating Whole Muscle Cured Meat Recipes
Create precise whole-muscle cured meat recipes with automated salt, cure, seasoning, timeline and target weight-loss calculations, plus printable cure sheets and drying logs for consistency.
Contact The Curesmith
Got a question about curing, a suggestion for the site, or a topic you’d like covered in a future video? Send it through below.