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?
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.
April CharcutePalooza challenge: shrimp etouffee with tasso ham two ways.
Straight-off-the-cutting-board good. A 3 day brine and 2 hours of hickory smoke resulted in some terrific Canadian Bacon, April's Charcutepalooza "Hot Smoking" entry.
Hello, my name is Christine. And I have a problem. I will smoke anything.
Chickpeas. Coconut. Clams....
My second entry in the Charcutepalooza April hot-smoking challenge: homemade pastrami.
What to do with all that delicious tasso ham made for the latest Charcutepalooza challenge? A classic jambalaya is the way to go...
My smokin' hot post for the April Charcutepalooza challenge.
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