Many home cooks are intimidated by aging steak at home, but with Alton Brown's simple method that requires so special tools, ...

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that ...

Describing the venerated former chairman’s remains as a salt-cured meat product ... penetrates through the meat. Then disinfect it with alcohol and dry in the sun. [followed by various ...

“Curing is the addition of salt to a product to change the chemical properties in a way that preserves it,” says Moskowitz.

A vital component in any dish, umami can be introduced by working in a savory addition like wet or dry-cured meat. Teeming ...

We visited a factory in Langhirano, Italy to see what goes behind the making of the famous dry cured meat. After being cut into their signature shape, rear pigs legs are covered with a layer of ...

For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix.

and the dry salting method, which was extensive in the South. Nineteenth-century agricultural policies in the US encouraged the farmer to adopt home-curing of meats. The farmer was not only ...