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Peel, core, and spiral-slice apples in seconds — pie prep
Apple wood — mild, sweet smoke for poultry and pork
Raw ACV with mother — dressings, shrubs, tonics, pickling
Compact sous vide circulator with app — Bluetooth control, 1100W
Complete guide to curing, smoking, sausage making
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Peel, core, and spiral-slice apples in seconds — pie prep
Apple wood — mild, sweet smoke for poultry and pork
Raw ACV with mother — dressings, shrubs, tonics, pickling
Compact sous vide circulator with app — Bluetooth control, 1100W
Complete guide to curing, smoking, sausage making
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cook bacon in a dutch oven over medium-high heat until crisp. remove bacon from pan, reserving 1 teaspoon drippings in pan. crumble bacon; set aside.heat bacon drippings over medium-high heat. add shallot, and saute 1 minute. remove from heat.bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup (about 15 minutes). remove from heat. add shallot mixture, salt, and pepper. place cider mixture and cheese in a blender or small food processor; process until smooth.combine cabbage and bell pepper in a large bowl; drizzle cider mixture over cabbage mixture, tossing well to coat. top with crumbled bacon. serve immediately.