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?
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.
Cure your own corned beef at home just in time for St. Patrick's Day. Nitrate free and easy to do.
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!
If you find yourself with a surfeit of veal hearts and lamb tongues here's a nice way to turn them into gently spiced nibblely bits.
Brined and smoked for perfect pastrami
We used beef tongue instead of brisket to make homemade pastrami.
I had to travel half way across the world to get this Danish specialty made of cured pork belly. Now I can make it myself!
Creating ten pounds of corned beef, pastrami and a stinky, stinky attempt at sauerkraut. Then deep frying some of it and dipping it in mayo at www.leavemetheoink.com
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.
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