If you're considering making sausage at home, you need to know what kind of casings are available to you. These are the three ...

This simple Salt Cured Pork Tenderloin ... only person in my household who eats cured meats, and someone who perhaps loves them a little too much, curing a pork tenderloin is just right.

Salting by weight gives you precise control of the salt concentration in your dry-curing. By measuring salt as a percent of the meat’s weight (2.6 to 3.5 percent of it), and allowing enough time ...