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 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.