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Charcuterie

A charcuterie board.
Photo by Holly A. Heyser

FIND IT FAST

  • About
  • Where to start
  • Methods
  • Recipes by type: Sausage | Confit & Rillettes | Smoker Recipes | Dry Curing Whole Cuts| Salami

About

I do a lot of meat curing, and make all kinds of fresh sausages, so I thought I’d compile all my sausage and charcuterie recipes here to make it easy for someone to browse through all of them.

Charcuterie, the French word for the art of curing meat and fish, is a vital part of any hunter’s skill set, as you never know when your power will go out; the loss of an entire year’s worth of game when a box freezer heats up can bring tears to anyone’s eyes.

But curing meat is more than an insurance policy: It transforms often sketchy cuts of meat into magical tastes and textures. It’s alchemy:  salt, temperature, humidity and time.

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Where to Start

If you are a newbie, I recommend you start with things like fresh sausages and pates or rillettes, which are basically a rougher pate. Only when you know how to do these fresh projects should you begin curing over the long term.

A good place to begin your curing career is by making duck or goose breast prosciutto. This project is so easy you can do it in your fridge.

You will need a curing chamber to make any sort of cured meat charcuterie. I have links below to what you will need.

Once you have a set of cured items, as well as some cool pickles (lots of pickle recipes here), you can make your own charcuterie board. A typical charcuterie board will have some sliced salami, some slices of some sort of ham, pickles, maybe some cheese, and some sort of pate, rillette or terrine.

Hank Shaw chopping up duck feet for stock.

Deer Processing Equipment

This is what I use for butchering all sorts of animals at home. From gear you need in the field all the way to storage options and notes on freezers.

Read More about Deer Processing Equipment

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Methods

My favorite Charcuterie, Sausage and Salami-Making Books

A bowl of venison sausages

Venison Charcuterie

Some special considerations you should know when working with venison for charcuterie.

Read More about Venison Charcuterie

stuffed goose necks

Stuffed Goose Necks

The ultimate natural casing when you are making poultry sausages. Goose necks are the best for this, but turkey necks and even chicken or pheasant necks will work.

Read More about Stuffed Goose Necks

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Charcuterie Recipes by Type

Four varieties of fresh, homemade sausages on a plate

Homemade Sausage Recipes

These are sausages like you buy in the deli counter. They need to be cooked, and are all pretty perishable, so make them and eat (or freeze) within a week or so. This is where you start on your charcuterie journey.

Read More about Homemade Sausage Recipes

salmon rillettes recipe

Confit, Rillettes, Terrines

Some of these recipes require curing, but most are fresh. Confit and rillettes keep for a long time in the fridge, so they are a bridge between fresh sausage and dry-cured meats. These are excellent recipes for beginners, and many are great ways to use “off” cuts and offal.

Read More about Confit, Rillettes, Terrines

German smoked goose

Smoker Recipes

Who doesn’t like smoked foods? These are recipes for all sorts of smoked meats and fish.

Read More about Smoker Recipes

german bacon recipe

Bacon, Jerky, Hams, etc

Dry cured whole cuts of meat, like hams, duck breasts, air-cured backstraps, etc. For the most part, you will need a curing chamber to do these.

Read More about Bacon, Jerky, Hams, etc

Close up of salami hanging

Salami Recipes

These are the real deal: Dry-cured, fermented salami recipes. Only try these after you’ve learned to make fresh sausages.

Read More about Salami Recipes

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Reader Interactions

Comments

  1. Avatar for vince Cefaivince Cefai says

    May 28, 2015 at 9:37 pm

    Hank, what casings would you recommend for an amateur making salami? Thanks. Vince

    Reply
  2. Avatar for vince Cefaivince Cefai says

    May 28, 2015 at 5:17 pm

    Sorry Hank, another question. I made some salami 2 weeks ago & used sheep intestine & now sticky on the outside, is this a problem? Thanks. Vince

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 28, 2015 at 6:02 pm

      Vince: Yeah, it is. Sticky is never good. Might be a nasty mold or something. Why are you using sheep intestine for salami? For snack sticks? If so, they’d be done in 2 weeks.

      Reply
  3. Avatar for vince Cefaivince Cefai says

    May 28, 2015 at 2:41 pm

    Hi Hank, I love your work mate. I cure my salami in the garage the temperature varies between 13 to 18° Celsius & humidity between 63 & 75% I’ve been doing this for, well this is my third year. My question is how safe are these conditions ? I must add they’ve always tasted good, working with your recipes. Thanks for all your help, Vince

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 28, 2015 at 2:57 pm

      Vince: I’d say that 18 degrees Celsius is a bit hot. I would not go higher than 16 degrees if at all possible. And the 63% humidity is pretty low for new salami, but fine for stuff that’s been curing for a few weeks. You always want high humidity when you start the curing, then ratchet it down week by week with a low end about 65%.

      Reply
  4. Avatar for MikaMika says

    May 2, 2015 at 7:36 pm

    Hallo Hank,
    Just a question out of curiosity-why don’t you have more recipes about hams and cured meats, like prosciutto, parma, speck etc? I only trust your recipes,but they are quite limited.

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 5, 2015 at 8:09 am

      Mika: Because I don’t eat them very often, and don’t feel like waiting a year for each project. I do have some ham recipes, but they are for smaller hams that don’t take as long.

      Reply
  5. Avatar for JennJenn says

    November 10, 2014 at 5:33 pm

    I’m inspired! I’d like to get a hand-cranked grinder to start– any recommendations (from anyone) for good brands? Thanks!

    Reply
  6. Avatar for DylanDylan says

    October 23, 2014 at 5:05 am

    Hank, You’ve got a great site with some wonderful information. I started curing venison last year and it turned out great! It’s about time to start again this year. I’ve got some Bactoferm LHP and Mold 600 that has been in a ziploc in my freezer since last fall/winter. Butcher Packer lists the shelf life in the freezer as 6 months. Do you know if there is an effective way to test and see if the culture will still work properly? If not, do you know of a place to buy starter cultures in smaller quantities? I feel bad buying a packet, using a small amount, then throwing out the rest. I should probably just start curing enough to use all of it in the 6 month period, but it would still be great to know. Thanks for any input.

    Reply
    • Avatar for Hank ShawHank Shaw says

      October 23, 2014 at 1:05 pm

      Dylan, I’ve used frozen cultures a solid year after I bought them and they worked.

      Reply
  7. Avatar for jim knowlesjim knowles says

    August 14, 2014 at 1:32 pm

    has anyone tried making a curing chamber form a wine cooler?

    Reply
  8. Avatar for vincevince says

    May 28, 2014 at 3:11 pm

    Hi again. I am making coppa, I have 2 pork necks in a wet brine, they have been there for 7 days how long should I leave them in the brine & have you got a good mixture to rub over them when I get them out of the brine?
    Thanks vince

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 28, 2014 at 4:00 pm

      Sorry, I can’t help you. I don’t really make coppa.

      Reply
  9. Avatar for vincevince says

    May 27, 2014 at 2:08 pm

    Hank. I was reading James’s question on storage. I vacuum packed a salami & stored it in my fridge for 12 months as a trial & when I opened it, mate it smelt & tasted beautiful. Do you think this is to risky? Love your site. Thank you hank, vince

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 27, 2014 at 4:49 pm

      Not too risky. I’ve done it several times.

      Reply
  10. Avatar for KarlKarl says

    May 3, 2014 at 11:23 pm

    Hello!
    I found your site a few days ago and have pretty much read every article you have available since then. I love what you’re doing here. I do not have any experience hunting (though you certainly have nudged me towards taking it up) but I did get a job working on a ranch that produces small batch local organic meats here in Humboldt and I plan to put many of your recipes to the test. (Before I got this ranch job I was a line cook and I have a deep passion for food.) So thank you!
    I do have one question… Can you spell out phonetically how to pronounce charcuterie?

    Thanks,

    Karl

    Reply
  11. Avatar for tim stim s says

    February 5, 2014 at 5:55 am

    Hank I had to pitch my first batch of coppa because of black furry mold, I had a hard time keeping humidity at 70 and I had no air movement. as I stated this was my first time, I have a lot to learn. I think I was just to excited to try this and not do enough homework. you share a lot of information on this topic, I will try again. thanks tim the new guy

    Reply
  12. Avatar for Juha VäänänenJuha Väänänen says

    December 11, 2013 at 12:30 pm

    A question on undesired vs desired colour of newborn mould on salamis. I´m just about to load my cellar with few products a week. Both salamis and other cold cuts which have been fermented a couple of days first. I use Austrian Wiberg´s mould starter but learned today that some light green colour appeared on few products – been about a week and half in cellar after fermentation – mainly producing white mould. Temperature and moisture should be correct, 12-13 C and 72-77%. Finally the question: how much green is wise to stand and what to do to prevent it, if so ?

    Reply
  13. Avatar for colin crosbycolin crosby says

    July 7, 2013 at 6:20 am

    Love your site!! I was going hog hunting today and wanted to try your Hog Head cheese. You had this on your site a bit ago and cant find it anymore. What happened to it?

    Reply
  14. Avatar for james barlowjames barlow says

    April 29, 2013 at 11:47 pm

    Someone else from the Wedliny Domowe site suggested removing the mold covered casing, washing in vinegar, drying, then vacuum sealing. I noticed the mold turned a little slimy on a salami I sealed up without removing the casing. Maybe it doesn’t matter?

    Reply
  15. Avatar for Hank ShawHank Shaw says

    April 23, 2013 at 9:03 am

    James: That’s what I do. But I also freeze charcuterie, too. Yes, the texture changes a little, but not that much because there is so little water left in the meat.

    Reply
  16. Avatar for james barlowjames barlow says

    April 22, 2013 at 7:39 pm

    I’ve made salamis,copas and bresaolas both with #2 cure and Mold-600 on ext.What is the best way to long term store-6 mo, 10 mo, longer. I don’t want to hang any longer because I’ve got the moisture content just right. I’ve heard freezing changes texture.
    I’ve vacuum sealed and put in refer at 38 dg. Do you think that’s the best storage option?

    Reply
  17. Avatar for PaulPaul says

    January 12, 2013 at 9:20 pm

    Do you have any good smoked sausage recipes for pheasant? I found your site while looking for some, and am very happy that I did. Thank you for the recipes, and for your mission of using as much as possible.

    Reply
  18. Avatar for DocDoc says

    September 8, 2012 at 5:07 pm

    I recommend the following page for an excellent guide to creating a curing chamber from an old refrigerator:
    https://mattikaarts.com/blog/charcuterie/meat-curing-at-home-the-setup/

    There is also a link on that page to a radio show interview given by the author that includes additional information on curing.

    Enjoy!

    Reply
  19. Avatar for Ranger133Ranger133 says

    September 5, 2012 at 2:24 pm

    I second that request. I would love to get some advice on building a curing chamber.

    Reply
  20. Avatar for DavidthearcherDavidthearcher says

    August 30, 2009 at 9:13 pm

    Hank, I think I saw you allude to sharing how your curing cabinet is made. I’ve got lots of elk meat laying around and another tag in my pocket and would love to build a curing fridge and start curing some sausage. Any chance of letting me in on the specifics of making one? I’m gettin’ itchy…

    Reply
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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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