Here's what a leading barbecue restaurant owner and chef advises when it comes to making thick slab barbecue stand out at any ...

Because uncured bacon has to sit in its brine for longer, in other instances it can taste saltier than some cured bacon, but the difference is negligible. It is more likely that you'll taste the ...

Who doesn't love bacon, after all? You can experiment with different cuts and flavors of bacon, like applewood smoked or an uncured variety, to reach your desired flavor profiles. You can easily find ...

Alternatively, uncured ham relies on natural ingredients like sea salt and celery powder for preservation. Read more: 13 Tips You Need When Cooking Bacon In The Oven Curing as a preservation ...

Dry fry the bacon in a frying pan over a medium heat for 3-4 minutes, or until golden-brown and just crisp. Drain on kitchen paper, then roughly chop and set aside. Whisk together the eggs and ...

I enjoyed a meal similar to this smoked bacon hock salad (pictured above) in rural France some years ago and more recently was reminded of it at a locavore lunch at Dough Bros Restaurant in Hamilton.

Add the garlic and leeks and fry 2-3 minutes. Add the chopped bacon and continue to fry for another 3-4 minutes to brown the bacon. Add the cabbage and fry, stirring regularly, for 2-3 minutes ...

Here's why some brewers are reviving smoked beers. Smith calls this taproom-only light German lager an homage to the smoked beer tradition of Bamberg, Germany. It’s a great introduction to the ...

Smoked provolone is an Italian melting cheese that adds that little bit of magic to this simple bacon and egg pie. The smokiness of the cheese takes it to another level.