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?
Got the winter blues? Bacon is the cure. Cure and smoke your own nitrate-free Sichuan-style bacon for noodle dishes, fried rice, braised beef, and this spicy cabbage stir-fry.
There are a few forms of salumi that require nothing more than meat, salt, spices and time. Case in point is one of the simplest, and yet most delicious, meats you can make: Pancetta. Basically, it’s Italian bacon.
The process for making guanciale is very simple for the home cook: A short dry salt cure, followed by cool-air drying. It only takes a month! And instead of pasta, check out the sweet corn polenta & guanciale recipe to make when it's all done.
Bresaola, a home-cured eye round of bison, aged for 3 months. Most people do this with beef, but using buffalo adds a bit of wildness to an already funkylicious piece of charcuterie.
Curing olives in spring? Yep. The best oil-cured black olives come from olives that are very ripe. If you can get your hands on ripe black olives, this is just about the easiest cure there is.
Making lox at home is super simple, and the flavor combinations are seriously endless. This spicy smoky salmon is equally good on bagels and on tacos. Yeah, it's like that.
This one intrigued me when I first learning about, it is something that I've never seen in Ontario; However it seemed easy, safe, cheap, and more importantly a great way to use up excess lemons.
