Using a Dry Brine will enhance the flavor of any cut of meat. The simple process involves a combination of salt and seasoning ...

Compared to brining, the process of curing meat is similar but typically much more dry. In fact, brining is sometimes ...

A brine is simply salty liquid (a dry cure with water). Doesn’t sound like much, but in fact, when salt combines with water, its power is magnified. Salt in solution penetrates meat faster ...

Don’t toss your leftover olive brine. From marinades to vinaigrettes, here are six ways to make the most from a jar, ...

The brine includes spices ... The World Health Organization (WHO) has found evidence linking cured meats to cancer, as indicated by many animal studies. Unlike its counterpart, uncured ham ...

However, [Danzetto] decided to do both when he did not have anywhere to cure his meats. He made his own fully automatic meat curing chamber lovingly called the curebOS with the aid of a raspberry pi.

There's a reason -- several reasons actually -- why restaurant fried chicken probably tastes better than yours. Here's some ...

Once cooked, store salt beef in the fridge for up to two weeks. Cuts such as beef brisket or silverside are preferable for making salt beef, as they hold up better during the long brining and ...