Cured meat always seems like it came straight from the food factory, complete with plastic packaging. Italian cold cuts, Spanish-style chorizo (as opposed to the uncured Mexican kind), and bacon (even ...

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 ...

This time of year, turkey gets a lot of attention. But let’s be real, turkey is massively overrated. It's dry. It’s flavorless. And cooking it wrong can burn down your house. Enter: ham, the ...

Curing has been used to preserve meat for over five thousand years, and until the invention of refrigeration, curing using salts and spices was one of the most important methods of preserving meat to ...

Summer means grill season. Grilled cheese and vegetables are delicious, but for many, meat and sausages are a must on the grill. While consumers now pay more attention to the origin of their meat, ...

We may receive a commission on purchases made from links. The primary ingredients are meat and salt, with Gulbro describing the latter as "the main curing agent that draws out moisture and inhibits ...