{"preheading":"","heading":"","subheading":"","id":36511213,"theme":{"name":"none","colors":{"background":"#ffffff","button":"#ad97ef","buttonText":"#ffffff","heading":"#36434d","text":"#5e6971"},"background":{"blend":"multiply","blur":0,"contrast":75,"grayscale":100,"opacity":38,"url":null},"fonts":{"styles":{"preheadingFont":{"family":"Avenir-Next","weight":"400","spacing":"0","height":"1.75","case":"none"},"headingFont":{"family":"Avenir-Next","weight":"400","spacing":"0","height":"1.25","case":"none"},"subheadingFont":{"family":"Avenir-Next","weight":"400","spacing":"0","height":"1.75","case":"none"},"bodyFont":{"family":"Avenir-Next","weight":"400","spacing":"0","height":"1.75","case":null},"buttonFont":{"family":"Avenir-Next","weight":"400","spacing":"0","height":"1.75","case":"none"},"navigationFont":{"family":"Avenir-Next","weight":"400","spacing":"0","height":"1.75","case":"none"}},"sizes":{"headingFont":{"h1":2,"h2":1.5,"h3":1.25},"bodyFont":{"md":1,"sm":0.8},"buttonFont":{"md":1,"sm":0.8},"navigationFont":{"md":0.8}},"baseFontSize":"18"}},"button":{"text":"","url":""},"button2":{"text":"","url":""},"buttonSubtext":"","features":{},"text":"

I have put my 20+ years of experience into this course to give you the best resource available online.

Video Course / Learn at Your Own Pace

This Course Also Includes:

THE Master technique of Dry Curing Meat, from which you can create 1,000's of variations
Guide to DIY Curing Chamber Builds & Advice on Out of Box Charcuterie Fridges I have Reviewed/Own
Auto Calc Sheet with my favorite classic recipes (e.g. Pancetta, Braesola, Cold Smoked Dry Cured Bacon)
Spice & Flavor Profile Cheat Sheet I've created for you
Manual Sheets for all 9 of my Favorite Recipes
A detailed guide on Curing Meat Using a Regular Kitchen Fridge
Get 1 to 1 through a simple chat system built into this course with me, anytime!

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