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 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.