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?
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...
Charcutepalooza inspired even me to corn my own beef. And it was good!
Homemade deli: corned beef, mustard and rye bread.
This is a lovely way to cure beef, and a great salad recipe.
Further adventures of Buttercup the Magical Cow and how to make home canned Vegetable Beef Soup.
This is the true tale of Buttercup the Magical Cow and making Beef Stock in a pressure cooker. I've included directions for canning the stock as well.
Make your own mouthwatering beef jerky in the oven or dehydrator and skip all the preservatives and expense. Don't fight over the last piece- you can always make more.
Missing Jewish deli corned beef on the West Coast? Try this recipe for home-corned beef to take on your summer picnic. Great for those listless roast cuts from your local beef share.
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