Curing meat at home can be a rewarding project, even for beginners. In this video, Josh and Mike Greenfield of Brothers Green Eats show you how to get started with home-cured meat, sharing their ...

Cured meat always seems like it came straight from the food factory, complete with plastic packaging. Italian cold cuts, Spanish-style chorizo (as opposed to the uncured Mexican kind), and bacon (even ...

Matt Wright lives in Seattle and writes about food on his blog. He has recently been making charcuterie at at home using a humidity controlled system in his garage. He's made duck, bresaola and now ...

Chef John Kowalski is a professor of culinary arts at the Culinary Institute of America. He is also the co-author with the Institute of The Art of Charcuterie. His recipe for Country-Style Forcemeat ...