a whole lot of patience. The time between buying a cut of meat from the butcher to actually serving it at the table can be months. Or even years. That’s when the meat breaks down, unlocking flavor you ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

Instructions: Pat the pork belly down with paper towels, removing as much moisture as possible. Mix sugar, kosher salt and pink curing salt in a small bowl. Rub maple syrup on both sides of the pork ...

Even though it doesn’t take much to master, making bacon is one of the easiest ways to feel like a master chef in the kitchen. You can buy plenty of high-end bacon at grocery stores, but homemade ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...