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?
One pound pork loin ready in seven days or less from ye old curing chamber, plus an appetizer recipe.
Defunct Freezer turned Dry Curing Chamber put to goo use curing some Salumi for the Holidays!
Pork loin spiced ham with juniper, black pepper, maple syrup and smokey scotch whisky. My smoker is out in the snowy yard, so the scotch whisky adds a little smoke without me dawning my snow boots. Time to embrace Winter!
Eggs Benedict...IMHO, the highest and best use of the Canadian Bacon I made this month for Charcutepalooza.