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?
How to forage for chicken of the woods mushroom plus how to smoke and saute it in a sweet and tangy sauce. Affordable because it is foraged, gluten-free, dairy-free, soy-free and vegan friendly! What more can you want?
A venerable Pacific Northwest method of preserving salmon -- it's halfway between jerky and regular smoked salmon, heavily smoked and sweet from brown sugar and maple syrup.
How I made elk speck
How convenient. We just built a smoker and need to do something with all of our jalapeños.
Taking the chorizo challenge one step further, I stuffed it into casings and made cold-smoked chorizo sausage.
Quick 'Nduja how-to
My second entry in the Charcutepalooza April hot-smoking challenge: homemade pastrami.
Head to head salame making with Jason from Cured Meats blog.
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