Add Yahoo as a preferred source to see more of our stories on Google. cured meats on tablethin - Mediterranean/Getty Images An aged-old practice, dry curing meat ensures that it lasts longer and has ...

a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

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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 ...

In this week’s feature, “Designer Meats”, we take a look at Houston chefs who are curing and hanging their own meat in-house. And while you may not have Chris Shepherd’s space to hang your own ...

Osburn, associate professor in meat science in the Texas A&M College of Agriculture and Life Sciences Department of Animal Science, has set out to find an innovative method to generate the nitric ...