Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes ...

Humans have been curing their meat as a way of preserving it long before fridges came into the picture. The Ancients were big fans of drying and salt curing, while later, Native Americans would ...

For safety's sake, curing meat and fish requires caution. But this do-it-yourself method for curing salmon creates something special.

Curing meat — the process that changes a meat’s color, among other shifts, from white to pink — starts with one of two chemical compounds: sodium nitrite or sodium nitrate. When added to ...

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 done, the best way to preserve the meat was by rubbing well with salt, putting the pieces in a box and using mittens to rub them. But curing was not a usual practice.

To make dry-cured bacon the old- fashioned way, the curing ingredients, salt, sugar and sodium nitrate (saltpeter) were rubbed into the meat, which is left to cure for a couple of weeks before ...

The Carnivore Club ships monthly cured meat boxes to its members. Think duck breast prosciutto, Pata Negro Iberico ham, Culatello, bison jerky and five-game terrine.

Microorganisms are a crucial part of dry-curing meats. Using culture for white mold on meat to get the process started can keep your meat healthy and plentiful.

Lardo, pancetta, saucisse sec and radishes from Cure Organic Farm. Paul and Anne Cure plan to open a farm store that will sell cured meat products from pigs they’ve raised, along with the farm ...