Preserved meats have long been a staple of winter. Try cold smoking your meat or fish to achieve a time-tested flavor without the use of high heat.

Clearly, one significant challenge to early humans was how to manage quantities of meat, poultry, fish, and other perishables beyond what people could eat immediately during one or two meals. The ...

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 ...

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 ...

From September to the following spring, Richard Hodge is elbows-deep in ground meat and hog casings, sharing his time-honed knowledge with students of all ages and backgrounds. "People are getting ...