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?
Multiple explorations into the technique of Brining. An absolute must for home grilled ribs.
For this month's Charcutepalooza, we brined a chicken, a brisket for corned beef and a pork loin for peameal bacon.
Tame the beast! Turducken, turkey stuffed with duck stuffed with chicken, let's face it, not something you want to make yourself. My alternative: Turducken sausages slow-smoked over mesquite. Get your grinders going folks! Neat video to go with.
If you learn to pressure can one thing, make it homemade chicken broth. This post takes the fear out of pressure canning with step-by-step instructions.
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