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 ...

Traditional pastrami owes it roots to pre-refrigeration Romania, when the cured and seasoned then smoked meat was more so for purposes of preservation versus flavor. Goose was a popular choice in its ...

Here are a few sausage making tips, do's and don'ts from Jason Laumb of Grand Forks: • Don't skip or skimp on the curing salt when mixing venison sausage that is going to be smoked. "Don't let anyone ...

Note: Juniper berries can be found in the spice section of some grocery stores, at Penzeys (three locations), and at some kitchen specialty stores. Do not use berries from your own shrubs because some ...

The length of time that jerky has been popular with human beings might surprise you. The mass-produced slices of dried protein housed in plastic jars and vacuum sealed bags you’ll find at any gas ...