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 ...

Salt is used so often that it's easy to fall into habits that sabotage your home-cooked dish. Here's what we're doing wrong, ...

Physicians and scientists called for more stringent warning labels on certain processed meats to alert consumers of their ...

A good steak, roast, or stew will always have its place in the kitchen. But as you’re about to learn, few foods are more satisfying to make and eat than hunks of meat that you’ve cured with these two ...

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 ...

Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some that are labeled "uncured?" This has always ...

Discover Smithfield, Virginia — the real ham capital where 300 years of smoky, salty tradition still flavor every bite of ...

This is a preview. Log in through your library . Abstract Objective: Many case-control studies have reported that salt and cured meat intake are positively, and refrigerator use is inversely, ...