Curing Your Own Pork – Because the Best Bacon Doesn’t Come from a Factory
Producing your own bacon, ham and prosciutto isn’t just a smart move for your budget, but also your health.
Factory-produced cured meats are packed with dangerous chemicals, artificial ingredients and whatnot.
Not only do these industrially produced meats lack flavor, but they also lack nutrition.
Your family deserves better.
They deserve the best cured pork produced right in your kitchen.
Plus, curing your own meat means you can maximize the yield of your pig and bless your kitchen with it for over two years.
You can have an economical kitchen that produces the tastiest bacon for many bountiful breakfasts.
Bless Your Dinner Table with a Bounty of Meat Cured In the Way of Our Forefathers — No Freezer Needed!
This step-by-step class will help you see how you can use simple traditional curing skills to preserve your meat so it can last for over two years without going bad. If anything, it’ll taste even better!
That is the power of using traditional skills and simple ingredients.
You don’t need to wear a lab coat to cure meat. Curing meat is an age-old skill when freezers and chemicals didn’t even exist. It’s time to lean on those skills so they can help your family enjoy great tasting meat while freeing yourself from worries around rising costs of commercially available cured meats.
Imagine the joy of harvesting your meat responsibly and maximizing the yield from one pig. Carving ham cured in your kitchen, savoring the sizzle of bacon produced by you and always having enough meat for a feast. Every meal you sit down for can have cured meat because your supply isn’t dependent on the store.
These are blessings you cannot put a price tag on.
Your Traditional Skills Lesson Plan
Bless Your Dinner Table with Home Produced Cured Pork
- Lesson 1: You Can Cure Your Own Pork!
- Lesson 2: Meet Brandon
- Lesson 3: Get Your Supplies
- Lesson 4: Pork for Curing
- Lesson 5: Nitrites
- Lesson 6: Curing Bacon
- Lesson 7: Managing your Bacon
- Lesson 8: Cooking your Bacon
- Lesson 9: Brining Ham
- Lesson 10: Managing and Cooking Ham
- Lesson 11: Curing Prosciutto
- Lesson 12: Managing and Eating Your Prosciutto
- Lesson 13: Your Next Steps
- BONUS: FAQ Video Section…your answers to top questions
Your Skill Instructor: Brandon Sheard
Hi! I’m Brandon Sheard. Along with my wife, Lauren, and our 8 beautiful kids, I call northeastern Oklahoma home.
My wife and I started Farmstead Meatsmith in 2010. Since then, we’ve been offering on-farm slaughter and traditional butchery and charcuterie.
However, I wasn’t born a butcher or even grew up to be one.
I grew up in suburbia and studied Renaissance English literature.
I learned this skill because, like you, I wanted to feed my family well. Once I’d tasted the superior flavor of home-cured meat and seen the money it could save our family … I knew I couldn’t go back.
I limited myself to only eating the meat I could raise. I stopped buying ham and bacon from the store and learned how to cure meat using easy-to-pronounce ingredients.
I’m proudly self-taught and can’t wait to share the pre-industrial traditions of our fathers with you so you can cure pork in your home kitchen without any fear or hesitation.
Continue Building Your Traditional Skills … Confidently!
Traditionally Cured Pork
Nutritious Bone Broths
Raised Bed Gardens
Garden Season Extension
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