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 ...

Curing meat is why humans could stay put when there was nothing to grow, kill or steal. It is how conquerors and discoverers lasted while they traveled the world. But the refrigerator and the modern ...

The key to salting meat is the process of diffusion: the tendency for substances to disperse through another substance until equilibrium is reached. From the hills of Italy to the Spanish plains, ...

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 ...

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 ...

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 ...

This is a preview. Log in through your library . Abstract Objective: Many case-control studies have reported that salt and cured meat intake are positively, and refrigerator use is inversely, ...

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 ...

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