Resources & Supplies

Ethan Chlebowski

Rigorous food science applied to curing, fermentation, and preservation.

Joshua Weissman

Practical charcuterie and sausage making for the home practitioner.

Farmhouse Culture

Fermentation science — kimchi, sauerkraut, and fermented hot sauces.

2 Guys & A Cooler

The most detailed sausage and charcuterie YouTube channel available.

Pro Home Cooks

Cold kitchen and preservation techniques for the serious home cook.

Charcuterie

The definitive English-language text on charcuterie — the book that started the artisan sausage movement.

The Art of Fermentation

The most comprehensive exploration of fermentation culture, science, and practice.

The Zuni Café Cookbook

Rigorous technique in cold preparations, dry-curing, and classical garde manger.

Preserving by the Pint

Quick, small-batch preservation for the modern home cook.

Nose to Tail Eating

The philosophical and technical case for whole-animal charcuterie and offal cookery.

Curing

• Digital kitchen scale (0.1g precision for curing salts)
• Prague Powder #1 (from specialist supplier)
• Vacuum sealer bags (zip-lock minimum)
• Non-reactive container (glass or food-safe plastic)

Fermentation

• Wide-mouth mason jars (1L and 2L)
• Fermentation weights (glass)
• pH testing strips
• Fine salt (non-iodised)

Smoking

• Stovetop smoker or offset charcoal smoker
• Wood chips: applewood, hickory, alder
• Cold smoke generator (ProQ or equivalent)
• Probe thermometer with remote alarm

Sausage

• Manual meat grinder (cast iron)
• Sausage stuffer (5L capacity minimum)
• Natural hog casings (salt-packed)
• Meat thermometer

Charcuterie

• KitchenAid meat grinding attachment
• Vertical sausage stuffer (10L)
• Curing chamber (temperature and humidity controlled — a converted wine fridge works)

Fermentation

• Digital hygrometer and thermometer for fermentation chamber
• Airlock lids for mason jars
• Lactobacillus starter cultures