Imagine being able to preserve meat indefinitely using nothing more than a single, simple ingredient. This ancient technique, passed down through centuries, not only makes your meat shelf-stable but ...

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 ...

Putting meat in the fridge when you get home is second nature at this point, but back in the day, that wasn't an option. Here ...

Clearly, one significant challenge to early humans was how to manage quantities of meat, poultry, fish, and other perishables beyond what people could eat immediately during one or two meals. The ...

In a world of freezers, coolers, and constant access to electricity, the Amish have managed to maintain their traditional way of preserving meat without modern refrigeration. Their techniques, honed ...

Did you know that you can cure meat at home using nothing more than a wine refrigerator? This was my first attempt at meat curing, and I’d say it went fantastically well. This project was inspired by ...

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 ...

The curing coolers at this venture by Paradox Catering & Cuisine are a cured meat lover’s paradise. Well-known cures like capicola, bresaola, soppressata, pancetta and saucisson sec hang from racks.