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.
This is the second part of the culatello process, as described in Salumi, where I took the salted meat and sewed it into the laminated casing, and created the "net" for hanging and curing in a wine fridge.
This describes my first steps in making culatello, using the recipe in Ruhlman & Polcyn's Salumi. This is my first attempt at curing hams this size, but I'm optimistic.
Nitrite-free fresh chorizo with allspice, achiote, and three chiles, using local wild hog meat. Try this, and you will never again buy store-bought chorizo.
From Food.Farmer.Earth: Ben Meyer of Grain & Gristle (Portland, Ore.) demonstrates how to cure and smoke pork belly into bacon you can store, and cook up later.
These delicious dogs are created in honor of the splendors of the 1904 St. Louis World's Fair, the best of them all. With bits of beef still visible, the spongy pink links in supermarkets will be forever spoiled once you try these.
What happens when you take a Canadian Bacon-style cure, blend it with Sichuan and Chinese spices, and smoked it up with a Pastrami-type pepper coating? An irresistible charcuterie mashup that is super easy to make at home.
