Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...

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Without access to refrigeration, cowboys in the Old West had to rely on shelf-stable food. Meat had to last a long time, and ...

Before refrigeration, before commercial development of the ice business, before canned goods — salting and/or drying, with or without smoke, were the major means of preserving meat. The idea was to ...

The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...

Bacon sales are dropping as consumers avoid products cured with nitrites, a controversial additive linked to cancer. So how ...