Salt, Fat, Acid, Meat: Cure Camp Comes to Tampa

The Red Beard Butcher, T.C. Turner, shows a fresh cut of beef during the Cure Camp in Tampa Sponsored by Creekstone Farms

One of the perks of being a food photographer and writer is occasionally being invited to events like the Creekstone Farms Cure Camp, held at the Brisket Shoppe in Tampa.

Butchers, restaurateurs, and chefs all gathered this week to soak up the knowledge from Butcher and Charcutier Michael “Sully” Sullivan, and The Red Beard Butcher Thomas (T.C.) Turner, master butcher, of Creekstone Farms. Cure Camp has been around for a decade and is designed for chefs to refine their skills, connect with peers, and acquire insights into the art of butchery and meat curing. However, it’s a great experience for us, the uninitiated, who usually sit on the sidelines. I mean, I know the difference between a pork chop and a sow’s ear, but that doesn’t mean I can explain what makes prosciutto melt on your tongue. These guys can. This wasn’t your average OG summer camp—I actually learned something. It was like getting to sit at the cool kids' table, conversing with knowledgeable and curious industry pros, and being dazzled by master meat wizards.

Butchers, restaurateurs, chefs, and other industry pros attended the conference to learn from the pros at Creekstone Farms

Pork butchery is explained by the master butchers.

Lunch is served. Pulled pork sandwiches on Cuban bread, along with plantains and rice, all prepared by the kitchen at The Brisket Shoppe, were part of the perks of the conference

There’s an old saying: you don’t want to know how the sausage is made. Perhaps that’s true if you’re squeamish or sensitive to where your food comes from. But as a foodie, I found the information to be intense and interesting. It’s science. Chemistry, biology, anatomy, math, and finance all contribute to the formula for success in the butchering and restaurant industries.  The fat content, pH, gender of the animal, age, diet, breed, and climate are all essential factors to consider before the process begins, as they all affect how harvesting is done and what the final product is used for. Surprisingly (to me), there was also a lot of discussion about the treatment and well-being of the animals, as well as how a stress-free and accommodating lifestyle contributes to the quality of the end product. At Creekstone, that philosophy isn’t a marketing line—it’s a core value.

The Red Beard Butcher Thomas (T.C.) Turner, master butcher, demonstrates the art of the knife

Salting meat, with the right salt, in the right amount, at the right time, matters. Butcher and Charcutier Michael “Sully” Sullivan has been in the industry for decades.

Lots of love goes into the Porchetta being prepared for the Family meal by Sully while The Brisket Shoppe’s Danny Hernandez looks on

Meat curing, also known as controlled fermentation, whether for sausage, salami, or aged beef, pork, or fowl, is an art form. It demands more than knowledge—it takes patience, instinct, and reverence for tradition, all tempered by modern tools and technology. A few degrees warmer or cooler, a few days longer or shorter, airflow, proximity of other products, humidity, and other factors can dramatically alter the outcome, turning a delicacy into a disaster or elevating a good product into something transcendent.  Mastering them takes more than technique; it takes feel, and Sully has it. The guy can taste raw fat and tell you what the cow ate. C’mon. For two days, he regaled us with tales from the packing plant and greetings from the grill, all while describing every nuance of the curing process.

Duck sausage is made by placing the meat in the neck skins of the duck to cook. It’s hard to look at if you are squeamish, but it’s a delicious bite when it’s done

Cooked Duck Sausage ready for carving

When you're good, you can daisy-chain your sausage links

The event culminated in a showpiece family meal like no other. All the food that had been precisely butchered over two days was cooked and served by the pitmasters at The Brisket Shoppe to all attendees and VIPS. Wine and beer were available from a few vendors, along with some stronger spirits. It was an OMG feast of abundance. Beef, pork, duck (oh that duck), oysters, fish, salami, sausage…! I stuffed myself like a holiday pheasant.

Look at the layers in that Porchetta

Just one more bite

Rappahannock Oyster Co. brought dozens of those beauties along with their tasty sauce

Oyster shooters are a favoite

Brisket Shoppe Danny Hernandez demonstrates the proper way to eat at family meal.

Pounds and pounds of beef, pork, duck, and fish were part of the offerings at the family dinner following the conference

Joe “Mr. Tampa Bay” Malinowski enjoys a bite of smoked duck

It was a treat to make new friends and connect with other industry pros.

I had a meat fever and an overabundance of knowledge by the time I left. Wow!
Cure Camp is an unforgettable experience that deepened my appreciation and understanding of the craft of butchery and curing. I now truly know how the sausage is made! Am I going to go home and hang a salted side of beef in the garage? Probably not. I’ll leave it to these guys and their years of experience. But if you do, and it tastes good, gimme a call!