Cold-smoking meats can be risky — but there's a salty solution that makes it safer. Before you fire up the smoker, here's the ...

In their 2005 book, “Charcuterie: The Craft of Salting, Smoking and Curing” (W.W. Norton & Company, $35), author Michael Ruhlman and chef Brian Polcyn helped define the passion chefs and home cooks ...

Did you know that you can cure meat at home using nothing more than a wine refrigerator? This was my first attempt at meat curing, and I’d say it went fantastically well. This project was inspired by ...

Capicola and ham are two different types of cured, processed deli meat that differ in their curing process. Technically speaking, capicola is a type of ham, but it's processed in a way that makes it ...

Wooden board topped with various cured meats - Grandriver/Getty Images If you've ever found yourself standing aimlessly in front of the deli section at the grocery store, you're not alone. Sometimes ...