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?
Smoked salmon doesn't have to be just for special occasions; it's as easy as brining, air drying and loading into the smoker. Perfect for preserving your catch anytime of the year!
Smoked mussels are an awesome party appetizer. Just the color alone will draw people to them. And done right, they stay juicy and briny. They're also great in pasta dishes and risotto.
An Icelandic Christmas speciality, traditionally cured and then smoked in dried sheep dung. The more squeamish/modern amongst you can use wood smoke though!
Dry-cured blackstrap molasses country ham flavors blended with a wet brined American-style ham gives this ham serious depth and pizzazz, without the long curing time of a country-style ham.
Pastrami is a great starter project for home meat curing-- it's pretty simple, and the results are wonderful.
Comprehensive step-by-step tutorial on how to make American-style slab bacon at home. It's fun and easy and will give you the best bacon you've ever had.
Home smoked mackerel takes no time at all, tastes amazing and can be done without any shop bought equipment.
What are you waiting for?
Building a hot smoker is much easier than making a cold smoker. In fact I would hazard a guess that you probably have all the equipment sitting at home right now.
ChefSteps soaks the salmon in pastrami brine for 48 hours, then smokes it at a low temperature. The result is a smoky, savory salmon that flakes into bite-sized morsels, and has a slightly sweet bark. It's just the way salmon candy should be.
If you haven't used smoked salt it is a must! Good on everything from bison to tofu. Here's a DIY that will keep you rollin in the smokiness without having to head to store!
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