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?
Cooking with salt, time, and smoke (and yeast too, I guess).
For great, fresh, crunchy, chunky pickle slices, don't let them sit forever in vinegar. A quick soak in brine and garlic does the trick.
Naturally fermented sweet and hot peppers, onions, and garlic make a terrific accompaniment to anything smokey or grilled (like smoked crispy pig's ears).
Curing and smoking lamb bellies for bacon, and a great new (but old-school) local butcher shop here in CT.
Home-cured sauerkraut, piled high with boudin blanc, brined-and-smoked pork loin, and a hunk of smoked pork belly; whole-grain beer mustard; saucisson sec and garlic sour dills to start. It was a fine meal to finish up a great year of meat!
Home-cured, basement-dried, really tasty, low-tech, and simple salumi. You can definitely do this!
No sugar-coating this one: Head meat in pig jelly! Check out our entry for August's Charcutepalooza "Binding Challenge."
A great way to use up all those kirbys: a naturally fermented pickle with garlic and dill, ready in about a week.
We went for Ruhlman and Polcyn's Chicago-style All-beef Hot Dogs for July's Charcutepalooza Challenge, and were very happy with the results. Doesn't everybody make hot dogs for the 4th of July?
Extra hands on deck make sausage stuffing a little easier! June's Charcutepalooza Challenge entry: chicken sausage with tomatoes and basil, and a great basic garlic pork sausage.
Southern comfort food for a rainy New England day. Fresh breakfast sausage with ginger and sage, buttermilk biscuits and sausage gravy. This month's Charcutepalooza entry.
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