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Curing Meat

Curing Salts Demystified

Steven Raichlen | Posted 10.29.2014 | Taste
Steven Raichlen

A growing number of home pit masters have taken to curing and smoking their own bacon, pastrami, jerky, etc.

Why Is Ham Pink?

The Huffington Post | Joseph Erdos | Posted 08.31.2012 | Taste

Have you ever wondered what makes ham pink? Whether you buy a ham with or without the bone, the kind pressed into a tight cylindrical form, or a spira...