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?
The pork belly and sirloin roast I put in to cure are ready. What happened next is... well, not great.
Dry-cured blackstrap molasses country ham flavors blended with a wet brined American-style ham gives this ham serious depth and pizzazz, without the long curing time of a country-style ham.
How to dry cure and smoke an incredibly delicious ham at home-- it's actually *really* easy.
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.
Home-curing at its best- intensely flavorful and completely unique. With moonshine!
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