Q: Thanks for the continued effort Jeff! Love this stuff…. I have some meat related questions but they're actually pre-smoking questions, preparation really. Hopefully you'll have an idea or a reference for me.

I'm a big fan of salami other cured meats, I want to make my own stuff and then smoke it! I think it would be amazing. I need some help on how to make the salami / proscutto / or other traditionally cured meat first. Any ideas??

Thanks in advance

A: I know of a wonderful website that explains the art of sausage making and even delves into salami as well. I think you will like it..


Update: unfortunately this great site has since went away for whatever reason.

We do have a ton of folks over a the forum who specialize in cured meats so be sure to check that out. You can either post a question in the proper category or you can use the search features to look for similar questions that have already been answered about this topic.


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Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

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