There are plenty of methods for preserving meat. Whether you are bringing home a side of venison, harvesting your flock of chickens, or just making a trip home from the grocery store, being able to ...

Paper-thin slices of prosciutto, stiff red slices of zesty chorizo, dried Italian salami. There’s some excellent charcuterie being made by American artisans – not to mention the wide variety imported ...

Did you know that you can cure meat at home using nothing more than a wine refrigerator? This was my first attempt at meat curing, and I’d say it went fantastically well. This project was inspired by ...

Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that bacon is ...

Corned beef (which differs from salt beef) is tender, flavorful, and salty, thanks to an intense days-long curing process. While you can pick up corned beef at the supermarket, you may be curious how ...

Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn, Ph.D., is doing exactly ...