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 ...

This week, we’re going to dive into the art and science behind curing meat. Curing involves packing meat in salt and sugar — they are both hygroscopic, meaning they pull out moisture. That’s why salt ...

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, ...

Curing meat at home can be a rewarding project, even for beginners. In this video, Josh and Mike Greenfield of Brothers Green ...

Paper-thin slices of prosciutto, stiff red slices of zesty chorizo, dried Italian salami. There’s some excellent charcuterie being made by American artisans – not to mention the wide variety imported ...

There are plenty of methods for preserving meat. Whether you are bringing home a side of venison, harvesting your flock of chickens, or just making a trip home from the grocery store, being able to ...

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 ...

Seven Ways Seven Days Gets You Through the Week: Trustworthy local reporting. Piping‑hot food news. Thoughtful obituaries. Must‑do events. Stuck in Vermont videos. Eye‑opening personals. All the fun ...

Discover the art of curing meat at home with this step-by-step beginner's guide. Learn the essentials of dry and wet curing methods, and embark on your meat-curing journey today. The Standard's ...