Skip to content
Field guide8 Curing Problems: How to Diagnose, Fix, and Prevent Them

The Curesmith

38 recipes · 11 calculators · matched to your level

The Wizard

Your guided companion to curing. Say where you are on the journey and the Wizard lays out your path: the right recipes, in the right order, with the right tools, so each cure builds on the last.

The guided path

Where are you on your curing journey?

Choose the option that best describes you. You can always change your level later. If you are unsure, starting as "New to Curing" is a great place to begin.

WIZ-002 v2.0

Your curing journey starts here

Welcome! Below you will find our recommended starter recipes, grouped into three progressive stages. Each stage builds on the last, so we suggest working through them in order.

Recipes are listed in suggested order from easiest to more advanced. You are free to pick any recipe at any time, but working through them in sequence will help build your skills and confidence naturally.
Stage 1

Wet brined, pickled and simple cures

Entry-level techniques with minimal equipment. Results in a few days. No nitrate cure required.

Stage 2

First real dry curing

Your first step into true dry curing. Results in one to two weeks. Introduces Cure #1 for food safety.

Stage 3

Whole muscle short cure

Small whole-muscle cures that finish in one to two weeks. The foundation for everything that follows.

Ready for more? Once you have a few Stage 1--3 cures under your belt, try Learning the Craft to explore cold smoking, fresh sausages and longer whole-muscle cures.
WIZ-004 v1.7

Building on the basics

You have moved beyond simple cures and are ready for more variety. Below you will find recipes that introduce cold smoking, sausage making, and longer whole-muscle cures.

Recipes are listed in suggested order from easiest to more advanced. You are free to pick any recipe at any time, but working through them in sequence will help build your skills and confidence naturally.
Stage 4

Introduction to cold smoking

Your first taste of cold smoking. Pre-cured products gently smoked at low temperatures for added depth and shelf life.

Stage 5

Fresh sausages

Your introduction to sausage making. Fresh sausages cooked the same day, no curing required, all about getting the meat-to-fat ratio and seasoning right.

Stage 6

Smoked sausages

Sausages that combine cure, ferment and smoke. A natural progression from fresh sausages, building on what you have already learned.

Stage 7

Advanced whole muscle

Longer dry-cured whole-muscle products. A controlled curing chamber is recommended for these, and they can take weeks to months to mature.

Ready for full freedom? Once you are comfortable with these recipes, try Confident Curer for access to the full recipe library and all eleven calculators.
WIZ-005 v1.2

Your pathway is ready

This is where your chosen pathway will load. The remaining pathways are being built next.

You selected:
Measurement:
WIZ-003 v1.6 (placeholder)

What would you like to do?

You have access to the full Curesmith library. Choose between following one of our named recipes, or creating your own recipe from scratch with a calculator.

WIZ-007 v1.0

The full recipe library

Every Curesmith recipe, grouped by product type. Click a category to see its recipes, then click a recipe to open it.

WIZ-008 v1.1

What would you like to do?

You have full access to The Curesmith. Jump straight to any calculator, or browse the full recipe library.

WIZ-010 v1.1

All Curesmith calculators

Every calculator, grouped by category. Click any category to see its calculators, then click one to open it in a new tab.

WIZ-011 v1.0

What are you making?

Pick a category below. We will then show you the calculators that fit what you have in mind.

WIZ-006 v2.0

Choose your calculator

Here are the calculators that fit what you are making. Click one to open it in a new tab.

WIZ-009 v2.1