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?
Don't be scared to smoke meat! Here are my tips for doing it with minimal gear.
We used beef tongue instead of brisket to make homemade pastrami.
Easy duck rillettes made with the remnants of confit. Flavored with garlic and aromatic spices.
A sunny day in a jar with waterbath or fridge options included. Plus, a round-up of creative ways to use syrups in your kitchen.
One meal to Ruhl(man) them all. My final Charcutepalooza challenge was a Polish-inspired meal of bigos (hunter's stew) and pierogies filled with duck confit, mashed potatoes, and caramelized onions.
Buying a duck whole is a bargain. You can butcher it yourself and render more than enough fat to make homemade duck confit.
Charcutepalooza dry curing challenge: the kabanosy were a bust, but the lardo was fantastic and easy to make!
Homemade kielbasa-style sausages made with wild game.
Curing some pork neck in hot and medieval spices for Charcutepalooza #11.
Use those preserving & pie scraps for a delicious science experiment.
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