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?
Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc.
Smoked salmon doesn't have to be just for special occasions; it's as easy as brining, air drying and loading into the smoker. Perfect for preserving your catch anytime of the year!
Okay, technically, it's gravlax. But it tastes amazing on a bagel, so it's lox to me. It's also so easy a monkey could do it. Theoretically. I actually recommend against using a monkey to make this.
A simple method for making this fantastic cured meat at home.
Ryan Farr is a firm believer that with the help of some basic tools and a few simple techniques, home cooks can easily make their own links. Lao-style pork sausage is flavored with kaffir lime, galangal, garlic and fish sauce.
How can you tell the difference between pork leaf fat or beef/lamb suet, and body fat? and the easiest method of rendering fat for pure white tallow or lard with the least mess.
Smoked mussels are an awesome party appetizer. Just the color alone will draw people to them. And done right, they stay juicy and briny. They're also great in pasta dishes and risotto.
How to make a traditional German-American style of bockwurst, a soft, rich sausage typically poached in bock beer. I used snow goose for this recipe, but any meat works.
This recipe will teach you how to make homemade Pancetta. It can be made in the style of Arrotalata (rolled) , Tesa (flat) or Steccata (pressed).
What's my favorite fat? Creamy lard from our American Guinea hogs, and grass-fed leaf beef tallow have taken a backseat to delectable mutton tallow rendered from kidney leaf suet.
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