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?
My first shot at hot-smoking using a commercial smoker box, maple-juniper brine, and some decadent fish and seafood.
Beef jerky at its best: chewy but tender, sweet, salty with the earthy spiciness of Chinese five-spice powder.
Dried Moroccan-style preserved lemon peel and toasted Szechuan peppercorns—ground into a spectacular condiment.
Sweet, salty and scorching hot—what more could you want in a snack?
It's hard to make jerky look really attractive in a photo, but this dried lamb tastes amazing, promise.
The latest successful experiment with our new dehydrator: peppery, sweet & sour nuggets. Designed as a salad garnish.
Our new dehydrator produces some very tasty trout jerky on the first try.
A wonderful way to preserve shrimp for a few weeks in warmly spiced butter.
A second attempt at a bacon jam-type spread that works beautifully—sweet, smoky, salty goodness in a jar.
A first, mostly successful experiment in creating an alternative bacon jam for eventual preservation and gift giving. 2.0 to follow shortly...
