In addition to salt, often sugar, herbs, or spices are added to the brine for flavor. Both cured and uncured bacon start as slabs of pork belly that are either injected with a wet brine—a saltwater ...

If you find the bacon section of the grocery store overwhelming, you aren't alone. Dry-cured and wet-cured are just two of ...

After the bird is trussed and fitted on a wire rack, it is topped with slices of bacon, which will give ... you have up to 48 hours to wet-brine it, so it's a great entree to prep ahead of the ...

Slab bacon, which is used to help baste the ... You'll find information about wet and dry brines, brining times, and why the type of salt you use makes a difference. Our Thanksgiving guide will ...

This was the unequivocal view of Nathaniel Bacon, a young, wealthy Englishman who had recently settled in the backcountry of Virginia. The opinion that all Indians were enemies was also shared by ...

Brine it. When it comes to brining a turkey, you've got two options: A traditional wet brine of soaking the bird in a salt solution. Or a dry brine (also called "pre-salting"), which involves ...

"When you use a brine on a turkey, either dry or wet, you are using salt to break down proteins in the meat," Bill Nolan shares. "This allows the meat to hold on to more moisture during the ...