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 ...

If you've ever celebrated St. Patrick's Day, enjoyed a New Year's Day feast, or ordered the occasional Reuben sandwich, then you've probably had corned beef at least once. This salty, tender meat is ...

Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some that are labeled "uncured?" This has always ...

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, ...

THE AMOUNT OF salt you should consume per day depends on your specific needs, Sherry says. Although salt is not pure sodium, ...

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Cured meat always seems like it came straight from the food factory, complete with plastic packaging. Italian cold cuts, Spanish-style chorizo (as opposed to the uncured Mexican kind), and bacon (even ...

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 ...

a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

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