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 ...

AUSTIN, Texas — Peter Maffei makes 60 pounds of bacon every month, and it took me six years to finally get up the guts to make 3. What was it about homemade bacon that put me off for so long? I’d need ...

The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...

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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 ...

The secret to making an authentic festival-style turkey leg is that the meat needs to be cured, like a ham. The curing process gives it that hammy flavor that many of us crave, and it makes the meat ...

Consumers may be confused about the difference between oil-cured olives and those that are not oil-cured. Oil-cured olives are raw olives that are rubbed with salt. Over weeks or months, the salt ...

One of the most important things you learn in culinary school is that not all salts are created equal. You’ve got your standard table salt, typically beefed up with iodine, curing salts meant to act ...

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