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 ...

This time of year, turkey gets a lot of attention. But let’s be real, turkey is massively overrated. It's dry. It’s flavorless. And cooking it wrong can burn down your house. Enter: ham, the ...

Learn how to make Italian Pitina at home using a simple, reliable method—no curing chamber required. In this video, based on ...

Cold-smoking meats can be risky — but there's a salty solution that makes it safer. Before you fire up the smoker, here's the step you shouldn't skip.

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 ...

Traditional pastrami owes it roots to pre-refrigeration Romania, when the cured and seasoned then smoked meat was more so for purposes of preservation versus flavor. Goose was a popular choice in its ...

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.