Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This blog details the lessons learned from the March Charcutepalooza challenge.
Can I learn to love brined beef? Making pastrami at home.
Corned beef hash made with homemade charcutepalooza corned beef.
How I overcame fear and made bacon.
Chickening out on an ingredient I'm just not ready to work with, I tackle pork chops, which are scary to me for a whole different reason.
And you know what? They're delicious. Check out the apple brine!
Making corned beef & pastrami isn't as hard as it sounds. Plus a different recipe to use that corned beef. Not your mama's corned beef boil.
A comparison of using potassium nitrate (saltpeter) and potassium nitrite (pink salt aka cure #1) for making corned beef. Includes recipes, pictures, and insights.
St. Patrick's Day in a single sausage of corned beef, cabbage, pototo and carrots. Plan ahead and all will be at the ready for just a quick simmer to serve Ireland whenever the mood strikes.
See how I made cold smoked venison Bresaola in the style of Sudtirol in northern Italy
When life gives you more fresh herring than you can eat, you pickle them! This style of pickle is a Swedish one called glassblower's herring (no idea why). No fresh herring? You can make this with salted herring, too.