From raw cut to delicacy cure your own bacon or prosciutto at home.
Curing meat to make bacon or prosciutto is a rewarding and ancient culinary practice. Through a process that involves salt, sugar, and sometimes smoke, raw meat is transformed into flavorful, preserved delicacies. Whether you’re making bacon for a savory breakfast or prosciutto to add depth to charcuterie boards, this DIY process gives you complete control over the flavor profile, texture, and seasoning of the meat. With patience and the right conditions, you can create your own homemade cured meats.
10:00 AM: Prepare the workspace: sanitize all equipment, gather ingredients (salt, sugar, spices), and select the right cut of meat.
10:15 AM: Rub the meat with a curing mix (salt, sugar, pepper, and other spices).
10:45 AM: Wrap the meat and store it in the fridge for a few days to begin the curing process., 3 days later – Turn the meat and allow it to continue curing in a cool, dry environment., 2-3 weeks after curing begins – Test the meat for firmness, slice, and taste.
The Meat Hook (Brooklyn, NY)
Overview: Known for its quality cuts of meat and expert butchering, The Meat Hook is a great resource for sourcing fresh pork belly or other meats for curing.:
Landmarks: Williamsburg, Brooklyn-home to many local food markets and eateries.:
Tips: Visit the shop for a tour or a class on meat processing and curing, and learn firsthand how to choose the best cuts.:
La Quercia (Norwalk, IA)
Overview: A company specializing in prosciutto and other cured meats. They focus on sustainability and quality ingredients.:
Landmarks: Visit their production facility and take a tour to learn about the curing process for prosciutto.:
Tips: Purchase top-quality prosciutto or bacon to use as reference when making your own at home.:
The Butcher's Guild (San Francisco, CA)
Overview: A membership-based guild that offers resources and training for professional butchers, including how to cure meats.:
Landmarks: San Francisco's Mission District, a hub of artisan food production.:
Tips: Check out workshops or join to access exclusive recipes, curing techniques, and advice from experts.:
The Meat Hook (Brooklyn, NY)
La Quercia (Norwalk, IA)
The Butcher’s Guild (San Francisco, CA)
The Smokehouse (Austin, TX)
True Story Foods (Denver, CO)
Bryan’s Meats (Dallas, TX)
Pat’s Butcher Shop (Philadelphia, PA)
Marche’ (Portland, OR)
Walnut Creek Butchery (Walnut Creek, CA)
Fatted Calf Charcuterie (Napa, CA)
The Local Butcher Shop (Berkeley, CA)
Savenor’s Butcher Shop (Cambridge, MA)
Cochon Butcher (New Orleans, LA)
Eataly (Chicago, IL)
The Charcuterie Shop (Chicago, IL)
Bellota (San Francisco, CA)
Prather Ranch Meat Company (San Francisco, CA)
The Cook’s Warehouse (Atlanta, GA)
Flinders Lane (New York, NY)
Good Meat Company (Seattle, WA)
Avedano’s Meats (San Francisco, CA)
Snake River Farms (Boise, ID)
The Farm Butcher (Los Angeles, CA)
The Kilted Butcher (San Diego, CA)
Blue Ribbon Butcher & Grill (New York, NY)
Craftsmanship, patience, preservation, flavor, traditional techniques
1. The Meat Hook: Butchery and meat supplier
2. La Quercia: Prosciutto producer
3. Eataly: Italian food and meats
4. Amazon: Curing salt and supplies
5. Walmart: Meat and spices
6. Whole Foods Market: Fresh cuts and spices
7. The Butcher’s Guild: Butchery training and membership
8. Cabela’s: Outdoor cooking and smoking gear
9. Sur La Table: Cooking classes and supplies
10. The Charcuterie Shop: Specialty cured meats
11. Williams-Sonoma: Cooking tools for curing
12. Etsy: Handcrafted curing tools
13. Grubhub: Food delivery for meat lovers
14. Instagram: Food photography and recipe sharing
15. YouTube: Curing and cooking tutorials
16. Pinterest: Curing recipes
17. Sprouts Farmers Market: Fresh meat and spices
18. Target: Cooking tools and food storage
19. Omaha Steaks: Premium meat cuts
20. Local butcher shops: Fresh, local meat sources
21. Big Green Egg: Smoking equipment
22. Traeger: Grill and smoker equipment
23. Char-Broil: Grills and smokers
24. Slow Food USA: Culinary education and advocacy
25. Twitter: Curing tips and community discussions
26. Crate and Barrel: Meat storage and cookware
27. Pettyjohn’s Meat Market: New Jersey
28. American Charcuterie: Charcuterie and butchering
29. Pacific Coast Meat: San Francisco
1. Amazon: Buy meat curing kits and spices.
2. Walmart: Find salt, sugar, and specialty spices for curing.
3. Sur La Table: Purchase curing equipment and supplies.
4. The Local Butcher Shop: Order fresh pork belly for curing.
5. Whole Foods Market: Get fresh, high-quality meat for bacon or prosciutto.
6. Traeger Grills: Buy smoking equipment for flavor infusion.
7. Eataly: Visit for ingredients like high-quality pork or beef for curing.
8. Cabela’s: Shop for outdoor storage solutions for cured meats.
9. Pinterest: Browse recipes and tips for curing bacon and prosciutto.
10. YouTube: Watch tutorials for beginners on meat curing.
• Pork belly or other cuts of meat (for bacon or prosciutto):
• Curing salt (or pink Himalayan salt):
• Sugar (brown or white):
• A sharp knife (for trimming meat):
• Cheesecloth (for wrapping):
• Smoking wood chips (if making smoked bacon):
• A fermentation vessel or curing chamber:
• Meat thermometer (to monitor temperature):
• Stainless steel hooks (for hanging cured meat):
• A scale (to weigh the meat and curing ingredients):
• Char-Broil Smoker (For smoking bacon)
• Traeger Pro Series Grill (For flavor infusion)
• High Mountain Curing Kit (For bacon)
• Big Green Egg (For smoking)
• Le Creuset Dutch Oven (For simmering and curing)
• Risk of spoilage: If meat isn’t stored or handled properly, it could spoil.
• Long curing process: Bacon and prosciutto take weeks to months to fully cure.
• Expensive equipment: Some curing methods require specialized equipment.
• Inconsistent results: Not every batch of cured meat turns out perfectly.
• Time commitment: Curing meat can be time-consuming, especially for first-timers.
• Risk of contamination: Ensure proper hygiene to avoid contamination and bacterial growth.
• Limited space: Some curing methods require large, cool, dry spaces.
Check the meat regularly during the curing process.
Monitor temperature and humidity to ensure proper curing conditions.
Keep curing supplies sanitized and organized.
Record curing times and flavors for future reference.
Experiment with different spices or flavors.
Keep a journal of your meat curing experiences.
Share your cured meats with friends or at events.
Enjoy your bacon or prosciutto on a charcuterie board with cheese and wine.
Gift the cured meats to friends and family.
Continue experimenting with different cuts of meat or flavors.
Smoke your next batch for added flavor.
Create a collection of homemade meats to enjoy over time.
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