Welcome to the Historical Curing Recipes Archive!

[vagreys]

The recipes featured in this recipe archive are selected from a variety of sources including old butcher's manuals, manuscripts and cookbooks, family recipe collections, newspapers, magazines, government agencies, universities, cultural organizations, culinary historians, and other sources. We may not have used them in our own kitchens and cannot vouch for their results in yours. Sausagemaking.org does not endorse their use. If you have any questions regarding the ingredients, instructions or safety of these recipes, or wish to discuss them, please use the Recipes for Cured Meats, Curing Techniques, Fish Curing, Brine-Cured Meats, or another of our forums, as appropriate. The recipes in this archive are provided for historical purposes only. If you plan to use one of these recipes, you need to examine it very carefully for unsafe ingredients and practices. Use them at your own risk.

If you would like to contribute to the archive, please post them in this forum for consideration. We cannot guarantee that all submissions will be included, but we will consider all submissions and we encourage your participation.