Imagine being able to preserve meat indefinitely using nothing more than a single, simple ingredient. This ancient technique, passed down through centuries, not only makes your meat shelf-stable but ...

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 ...

Without access to refrigeration, cowboys in the Old West had to rely on shelf-stable food. Meat had to last a long time, and ...

Curing meat is both an ancient preservation method and a flavor-enhancing art. From salt ratios to USDA labeling quirks, understanding the process helps you make better choices at the butcher counter.

In their 2005 book, “Charcuterie: The Craft of Salting, Smoking and Curing” (W.W. Norton & Company, $35), author Michael Ruhlman and chef Brian Polcyn helped define the passion chefs and home cooks ...

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 ...

The curing coolers at this venture by Paradox Catering & Cuisine are a cured meat lover’s paradise. Well-known cures like capicola, bresaola, soppressata, pancetta and saucisson sec hang from racks.