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, ...

Often times, commercial meat producers put rice flour or a similar white flour/powder on their salami to maintain the appearance that mold would have provided. From the hills of Italy to the Spanish ...

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 ...

River Cottage is a Cooking school in rural southwest England that focuses on the use of local and ethically raised meat. In England, River Cottage’s chef Hugh Fearnley-Whittingstall has been the host ...

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 ...

The cottage food law buzz is a timely reminder: Not all good books come in glossy, high-dollar commercial packaging. Consider two new releases from Canadian publisher Firefly Books' “Made at Home” ...

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 ...

Salt is my frenemy. But it is also the magical crystal of culinary alchemy. Salt can harden my arteries but also transform raw fish, fowl and meats into delectable morsels through curing. Curing is ...