Meat Curing Academy

SPQR Seasonings Meat Curing Academy

Learn everything about curing bacon, jerky, ham, sausage, and other cured meats safely and confidently. SPQR Seasonings Meat Curing Academy will teach you how to do everything from short less than 30 day wet cures with meat that generally needs to be smoked or cooked before consumption, to longer dry cures that take more than 30 days to cure and do not require cooking before consumption. 

Beginner's Guides

  • What Is Pink Curing Salt?
  • Is Pink Curing Salt Safe? - Coming Soon
  • Why Is Pink Curing Salt Pink?- Coming Soon
  • Prague Powder #1 vs #2- Coming Soon

Meat Curing Recipes - Wet Curing

  • Homemade Bacon- Coming Soon
  • Beef Jerky- Coming Soon
  • Snack Sticks- Coming Soon
  • Summer Sausage- Coming Soon
  • Ham- Coming Soon
  • Corned Beef- Coming Soon

Meat Curing Recipes - Dry Curing

  • Prosciutto- Coming Soon
  • Coppa- Coming Soon
  • Pancetta- Coming Soon
  • Bresaola- Coming Soon
  • Dry-Cured Sausage- Coming Soon
  • Building a Curing Chamber- Coming Soon

Curing Calculators

  • Cure Calculator- Coming Soon
  • Brine Calculator- Coming Soon
  • Meat Weight Calculator- Coming Soon

Common Questions

  • Does Pink Curing Salt Expire?- Coming Soon
  • Can I Substitute Himalayan Salt?- Coming Soon
  • How Much Curing Salt Per Pound?- Coming Soon

Troubleshooting Section

  • Bacon Too Salty- Coming Soon
  • Gray Spots After Curing- Coming Soon
  • Cure Didn't Penetrate- Coming Soon
  • How Long Does Curing Salt Last.- Coming Soon

Safety

  • Botulism Explained- Coming Soon
  • Safe Meat Curing Temperatures- Coming Soon
  • Nitrites vs Nitrates- Coming Soon
  • Common Meat Curing Mistakes- Coming Soon

Featured Products