From ancient preservation techniques to modern DIY setups, smoking and curing meat at home is more accessible than ever. With the right tools and methods, you can create flavorful, long-lasting meats ...

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 ...

Curing meat is an ancient craft that blends science, patience, and flavor. By using salt, controlled environments, and sometimes fermentation, you can preserve meat for months while developing complex ...

With the convenience of the modern fridge, we rarely think twice about how to store our meat. But when disaster strikes and the power goes out, meat is usually the first thing to spoil. Refrigeration ...

Two studies have been published looking at Toxoplasma in Spanish dry-cured meat products and in meat of adult sheep. Toxoplasmosis is an infection caused by Toxoplasma gondii. Transmission has been ...