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?
I started the night before with thick slices of pork belly and a fabulous brine and let everything hang-out in the fridge. This was my first attempt at curing bacon and it was super fun.
The pork belly and sirloin roast I put in to cure are ready. What happened next is... well, not great.
My first attempt at making bacon was a resounding success: proof that making bacon really is easy! Get a pork belly from a local farmer, order some pink salt and choose some favorite herbs and spices - Get ready for delicious!
Making the ultimate food at home has never been easier! Honey cured and Hickory Smoked Bacon! Before you know it you'll be Making Bacon!!!
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.