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 ...

Sandwich meat is great for whipping up a quick bite to eat. However, the meat is often jammed with sodium and other ...

Salt is my frenemy. But it is also the magical crystal of culinary alchemy. Salt can harden my arteries but also transform raw fish, fowl and meats into delectable morsels through curing. Curing is ...

This week, we’re going to dive into the art and science behind curing meat. Curing involves packing meat in salt and sugar — they are both hygroscopic, meaning they pull out moisture. That’s why salt ...

The terms "corned beef" and "salt beef" are quite often used as if they mean the same thing, especially in different parts of the world. While they share a common denominator in the age-old practice ...

TimesMachine is an exclusive benefit for home delivery and digital subscribers. About the Archive This is a digitized version of an article from The Times’s print archive, before the start of online ...

A good steak, roast, or stew will always have its place in the kitchen. But as you’re about to learn, few foods are more satisfying to make and eat than hunks of meat that you’ve cured with these two ...