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?
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
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.
Have you ever wanted to make your own bacon? How about a home cured Wild Boar Bacon recipe? If you're able to get a Wild Boar which are very prevalent in the U.S. try this recipe. I guarantee you'll like it.
Brining and making corned beef
Classic Danish Rullepølse luncheon meat from scratch, including DIY C-clamp rullepølse-press. Tastiest thing I've ever made with C-clamps!
From the ground up, with corned beef tongue, homemade mustard, sauerkraut, and Russian dressing on rye.