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?
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!
How to dry cure and smoke an incredibly delicious ham at home-- it's actually *really* easy.
If you want the best bacon, make it at home.
This bacon is perfect for breakfast, with a sweet salty tang and smokey peppery finish. Spiced with juniper, bay and nutmeg it has great depth and flavor. The bacon cooks up to deep mahogany brown.
My first shot at hot-smoking using a commercial smoker box, maple-juniper brine, and some decadent fish and seafood.
FSC Contributor Becky H shares her experiences of buying a half pig and butchering it herself with lots of pictures explain each cut. She also shares a detailed recipe of how to prepare and smoke a ham.
Don't have a smoker? CHOW has a nifty tip to smoke bacon in your oven.
It is salmon season in California and the Pacific Northwest, which means plenty of smoked salmon -- my version is glazed with Alaska birch syrup.
Home-curing at its best- intensely flavorful and completely unique. With moonshine!
From Food.Farmer.Earth: Ben Meyer of Grain & Gristle (Portland, Ore.) demonstrates how to cure and smoke pork belly into bacon you can store, and cook up later.
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