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?
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.
What happens when you take a Canadian Bacon-style cure, blend it with Sichuan and Chinese spices, and smoked it up with a Pastrami-type pepper coating? An irresistible charcuterie mashup that is super easy to make at home.
A French style of smoked bacon called ventreche, made with wild boar belly. You can of course use regular pork.
Curing and smoking lamb bellies for bacon, and a great new (but old-school) local butcher shop here in CT.
Yes, I went there. Wild duck hot dogs. They are every bit as awesome as you think...
If you have a fridge and a smoker, you can make the most delicious and delicate of deli meats. Pastrami. One step from corned beef. Two steps from a smoked brisket.
It's like an epic beer-can chicken with a sweet and tipply mimosa inside instead of beer; lovingly smoked over uber-fragrant mesquite chips.
Brined and smoked for perfect pastrami