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?
I know, I know, jerky should be made of meat. Well, not if you are a vegetarian who's craving jerky. So, here's a great option.
This tasso ham figured prominently in insane smoked mac and cheese with ramps and truffle oil.
Ginger-Orange Smoked Salmon Tacos with Avocado, Tomatillo Salsa, and Roasted Sweet Meat Pumpkin... and some instructions for using a smoker
Tender yet crisp carrot rounds that have been marinated in a tangy, earthy blend of vinegar, oregano, cumin, onions, and chiles de arbol. A few slices of jalapeño are added for extra heat, but unlike other escabeches, carrots play the leading role.
A classic Czech pub recipe for spicy, garlicky oil-preserved Camembert cheese that "pickles" in oil for a week, with safety tips from a certified Master Food Preserver.
Roasted Peppers & Onions is such a classic dish in my house from omelets to steak it always ends up in the mix. Here is my recipe for canned Peppers and Onions.
Multiple explorations into the technique of Brining. An absolute must for home grilled ribs.
Can I learn to love brined beef? Making pastrami at home.
How I overcame fear and made bacon.
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.