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'm passionate about anything and everything related to food, and currently on a mission to live a more sustainable life. Visit me at http://www.eatdrinkmanwomandogscat.wordpress.com
Satusma Marmalade - great on toast, and even better as the base of a dark chocolate tart.
The final Charcutepalooza Challenge. Duck Prosciutto Fig Spread and Mostly Poultry Cassoulet
Salami made with duck and pork. It's a tribute to my Grandfather.
After a few hours spent internet surfing for my ideal fish combo, I came up with a plan. Fresh Alaskan halibut, fresh and smoked trout – yes, of course, I smoked it myself.
Red Hot Hot Dogs for the July Charcutepalooza Challenge
Blazing Hot Turkey Sausage for Charcutepalooza
Fresh Sausage: Making Kielbasa and Mexican Chorizo for Charcutepalooza.
April's Smoking Challenge for Charcutepalooza:Salmon, Canadian Bacon, Pheasant Ham and more!
Turkey Pastrami: It's not Irish, but it's amazing
Smoked Red Pepper Relish made in a charcoal grill over a wood fire.