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?
Emulsified sausages, the charcutepalooza challenge for July. Pain in the neck, but - eventually - all's well that blends well.
In which a pork barbq aficionado takes a wack at beef brisket
Well now I am going to stop asking Pop's to make me some beef jerky he gave up grama's recipe...Yippee
An experiment in corning a rump roast goes south, then goes north again. A well-stocked pantry, once again, saves the day.
No need to buy bag o' meat from the supermarket. Homemade corned beef is super easy and uberdelicious! Use the leftovers to make up some rockin' Reubens.
I want to be a Nose-to-Tail Badass, I really do.
Can I learn to love brined beef? Making pastrami at home.
Don't let the prospect of peeling a cow tongue put you off. Let your adventurous side take the lead this time, you won't be disappointed!
Failed bresaola becomes my new favorite pantry staple.
Biltong is cured beef - like jerky, but different. It's hung in big strips then sliced, so it's moist inside, and it's made with a spicy coriander-based cure. Try it out - I made mine in a wine fridge...