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 ...

Curing meat at home blends tradition, science, and patience, turning simple cuts into deeply flavorful creations. With the right balance of salt, temperature, humidity, and time, you can safely craft ...

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 ...

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 ...