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?
writer, blogger, recipe developer. sausage & bacon maker. I bike in skirts & cure & smoke meat. New Englander living in TX.
Homemade mulberry jam made from foraged fruit.
Home-cured salami dotted with fennel seeds.
Dry cured leg of lamb
Home cured pig jowl or guanciale hung from my ceiling fan.
Terrine of venison and pork
My guide to lacto-fermentation and a recipe for traditional sauerkraut.
Homemade strawberry jam flavored with vanilla bean.
Venison liver terrine studded with pistachios and scented with vanilla bean, ginger, coriander, cinnamon, nutmeg, and clove.
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.