Charcuterie at Home: Making Your Own Charcuterie

Charcuterie is the art of preserving meat through techniques such as smoking, curing, and drying. It is a timeless culinary practice that is still popular today. Traditionally, charcuterie was made by skilled craftsmen, but now, you can make your own charcuterie at home with the proper equipment and ingredients.

What You Need to Get Started

Making your own charcuterie requires some specialized equipment and ingredients. Here are some essential things you will need:


  • A meat grinder and sausage stuffer (if you plan on making sausages)
  • A digital scale to weigh the ingredients accurately
  • A smoker or a dehydrator for drying and smoking the meat
  • A thermometer to check the meat’s temperature during the curing process
  • A curing chamber, such as a wine fridge or a converted mini-fridge, to keep your charcuterie at the right temperature and humidity levels


  • High-quality meat such as pork, beef, or game meat
  • Salt, preferably a non-iodized variety like kosher salt
  • Sugar, or sometimes honey or maple syrup is used
  • Nitrites like sodium nitrite, used to preserve and cure the meat and give it a pink color
  • Spices and herbs for flavor, like black pepper, garlic, paprika, and thyme

The Charcuterie-Making Process: A Step-by-Step Guide

Here is a basic overview of the charcuterie-making process:

Step 1: Select Your Meat

Choose high-quality meat for your charcuterie. The type of meat you use will depend on the type of charcuterie you are making. Pork is the most commonly used meat, but beef, game meat, and even fish can be used.

Step 2: Grind Your Meat

Grind your meat using a meat grinder. Make sure the meat is very cold and the grinder is sharp. You may need to do this in batches. You want the meat to be finely ground, but not mushy.

Step 3: Mix in the Cure

Mix the salt, sugar, and nitrites with the ground meat. You can add additional spices and herbs at this time as well. Mix everything thoroughly and evenly to ensure the cure is distributed evenly.

Step 4: Stuff the Meat (If Making Sausages)

If you’re making sausages, use a sausage stuffer to fill casings with the meat mixture. Twist the sausages into links.

Step 5: Let It Cure

Hang the meat in a curing chamber at around 55°F and 75% humidity. The curing time will depend on the type of charcuterie you are making. For example, a small cured and dried sausage may only need a few weeks, while a large piece of cured meat may take several months.

Step 6: Smoke (If Desired)

If you want your charcuterie to have a smoky flavor, you can smoke it after the curing process. Use a smoker according to its instructions or hang the meat in a ventilated area like a screened-in porch or a garage with a fan.

Step 7: Dry the Meat

If you have not smoked your charcuterie, you will need to dry it to remove excess moisture. Hang the meat in a curing chamber or a dehydrator at around 50°F and 50% humidity, and let it dry for several weeks.

Step 8: Enjoy!

Once your charcuterie is cured, smoked, and dried, it’s ready to enjoy! Slice it thinly and serve it on a charcuterie board with cheese, crackers, and other cured meats.

Safety Tips and Precautions

Making charcuterie at home can be fun and rewarding, but it’s essential to follow proper safety measures to prevent foodborne illness. Here are some things to keep in mind:

  • Always start with high-quality meat from a reputable source.
  • Use a digital thermometer to ensure the meat reaches the correct temperature during the curing process.
  • Use nitrites in the proper amount to prevent bacterial growth and preserve the meat.
  • Keep your curing chamber at the right temperature and humidity levels to prevent spoilage and the growth of harmful bacteria.
  • Wash your hands and sanitize your equipment before and after handling the meat.


Making your own charcuterie is a challenging but rewarding process that can result in delicious and unique meats. If you’re interested in this culinary art, gather your equipment and ingredients and get started. With a little patience and practice, you’ll be making charcuterie like a pro!

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