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?
Maple-smoked bacon made from scratch. (I even built the wood-fired oven it was smoked in.)
In which a pork barbq aficionado takes a wack at beef brisket
Smoke ten pounds of fish. Pack it up nicely, and stash it in your freezer. Really! You will always be ready for company. Or the errant bagel that dares to cross your path...
More barbecue - and an ode to the pork shank
Homemade bagels. Homemade cream cheese. Homemade smoked salmon. It's hard not to type in all-caps.
Just what I said!!
Making and hot smoking bacon, Canadian bacon,spicy pork loin, carne adovada, duck, and turkey.
Homemade Portuguese linguiça, a smokey, spicy link made with lots of garlic and paprika, done with wild boar. Of course, regular pork works just fine, too...
Here's my tasso ham! I'll be using it, as well as the andouille sausage I made along with it, to make gumbo this coming week.
The fight: Tasso Ham vs. Canadian Bacon on Eggs Benedict.
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