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?
You know that feeling you get when the many places you've been & the many tastes & smells you've experienced suddenly collide at once? Mussaman Corned Beef is fusion deja vu, a blend of Southern Thai & traditional Irish American all in one.
You should make your own corned beef because it's A) AMAZING, B) stupid easy, C) three ingredients if you count pickling spice as one ingredient (and I do because lazy), D) so easy you could prep it drunk on Guinness or Sunday brunch mimosas.
Pork loin spiced ham with juniper, black pepper, maple syrup and smokey scotch whisky. My smoker is out in the snowy yard, so the scotch whisky adds a little smoke without me dawning my snow boots. Time to embrace Winter!
Made with kosher salt, onion, garlic, thyme, bay, lemon and black pepper, this brine recipe infuses some major flavor and moisture into any cut of pork, chicken or turkey.
What happens when you take a Canadian Bacon-style cure, blend it with Sichuan and Chinese spices, and smoked it up with a Pastrami-type pepper coating? An irresistible charcuterie mashup that is super easy to make at home.
In this post, Christina takes readers through all the steps to make your own homemade corned beef w/ links to a mustard & braised cabbage recipe too! Perfect for St. Patrick's Day!
