Curing meat at home blends tradition, science, and creativity to produce flavors you simply can’t buy off the shelf. With the right cuts, salt ratios, and storage techniques, you can safely craft ...

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.

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 ...

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 ...

For many, serving ham for the holidays means making a trip to the store for a spiral-sliced meat, popping it in the oven to heat and then serving. That's fine, but there's much more to ham than this ...

If you’ve spent much time in the hot dog aisle of your local supermarket, you may have noticed more choices labeled “uncured.” What does this mean, and should you buy “uncured” instead of “cured” meat ...