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?
I’ve gone sausage crazy! To date, I’ve made and stuffed the following all in the name of Charcutepalooza Mexican Chorizo, Breakfast Sausage with Ginger and Sage, Sweet Italian, Kielbasa Smoked, and Fresh Garlic Sausage.
A comparison of using potassium nitrate (saltpeter) and potassium nitrite (pink salt aka cure #1) for making corned beef. Includes recipes, pictures, and insights.
