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).
Straight-off-the-cutting-board good. A 3 day brine and 2 hours of hickory smoke resulted in some terrific Canadian Bacon, April's Charcutepalooza "Hot Smoking" entry.
From the ground up, with corned beef tongue, homemade mustard, sauerkraut, and Russian dressing on rye.
Why not combine a great ice cream recipe with candied bacon, especially when the bacon is cured with bourbon and maple? Definitely a keeper!
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