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?
For the June Charcutepalooza challenge - stuffing sausage meat into casings - I tried my hand at making Chicago style all-beef hot dogs.
My first attempt at homemade mozzarella. the gateway drug of cheese making.
Taking the chorizo challenge one step further, I stuffed it into casings and made cold-smoked chorizo sausage.
A classic charcuterie technique used to make a classic dish: duck confit.
My second entry in the Charcutepalooza April hot-smoking challenge: homemade pastrami.
One of my two entries on the April Charcutepalooza hot smoking challenge.
My entry in the Charcutepalooza March brining challenge. Corned beef turned in three different meals: corned beef with braised cabbage, corned beef hash, and reuben sandwiches.
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