The Cure & Smoke Playbook

You can run a fire and hit a temperature. This playbook is the next step: making the things you usually buy, cured and smoked in your own kitchen. Every recipe uses one curing salt at one standard rate, measured by weight, and every food is cooked or hot-smoked to a safe internal temperature.

INSIDE

- Homemade bacon from a pork belly, with an equilibrium cure and a day-by-day bacon week

- Pastrami from a brisket flat: corned in the fridge, then smoked

- Beef and turkey jerky, heated to 160°F (turkey 165°F) before drying, per USDA guidance

- Smoked fresh sausage, ground cold and cooked to 160°F

- Hot-smoked salmon, cooked to 145°F

- Cold-smoked cheese and smoked nuts

- The tools you need, a cure calculator by weight and a fill-in cure worksheet

- Troubleshooting, a storage chart and a cure & smoke log

US measurements, with grams for weighing the cure. Reads on your phone.

WHAT YOU GET

1 PDF file (44 pages), available right after purchase.

Independent cooking guide.