Whether knocking up a hasty home lunch, enjoying a leisurely weekend brunch or simply trying to get through the-morning-after ...

Both cured and uncured bacon start as slabs of pork belly ... Some bacon is still made using a dry brine—a dry salt and seasoning mixture—but wet brines are more common. Smoking meat is ...

Dry curing bacon is the oldest method, which involves resting the meat in a salt mixture for weeks or months. Because there's no water used, the bacon flavors are more concentrated. Wet-curing ...

As an Italian, my go-to bacon is pancetta ... our way to go with our dry cure today. Carl uses fine sea salt, which he prefers as it gets right into the meat much quicker than coarse salt.

The application of salt to meat is the first critical component of dry-cured meats. Salting also includes the addition of nitrates and nitrites, if used. When people ask what dry-cured pork is ...

Pancetta is dry-cured pork belly, which is the same cut that bacon is made from ... Salting by weight gives you precise control of the salt concentration in your dry-curing.

Our expert weighs in on the perfect formula for this British classic, from the rashers to the bread and sauces ...