ArchaeoCook:
Pickling Spice
ArchaeoCook:
Boiling the Brine
ArchaeoCook:
Brisket in the Brine
ArchaeoCook:
Cream Cheese Starting to Drain
ArchaeoCook:
Salmon on Salt
ArchaeoCook:
The Full Salmon Setup
ArchaeoCook:
Cream Cheese After 24 Hours
ArchaeoCook:
Candied Bacon Plus Fat
ArchaeoCook:
Whisking Mustard
ArchaeoCook:
Putting Onions in Rye Sour Starter
ArchaeoCook:
Finished Pickles
ArchaeoCook:
Pastrami Spices
ArchaeoCook:
Pastrami Brined
ArchaeoCook:
Pastrami Rub
ArchaeoCook:
Smoker Setup
ArchaeoCook:
Pastrami In Smoker
ArchaeoCook:
Rye Sour after 14 Hours
ArchaeoCook:
Removing Onion Bag from Rye Sour
ArchaeoCook:
Mixing Altus and Sour
ArchaeoCook:
Gooey Remnants of Salmon Curing
ArchaeoCook:
Doughs. Bagels and Rye
ArchaeoCook:
Knish Filling
ArchaeoCook:
Rye Bread Proofing
ArchaeoCook:
Checking the Pastrami
ArchaeoCook:
Steaming Finished Pastrami + New York
ArchaeoCook:
The Secret to Perfect Bagels...
ArchaeoCook:
Boiling Bagels
ArchaeoCook:
Adding Eggs to Knish Dough
ArchaeoCook:
Rye Bread
ArchaeoCook:
Bagel & Lox on Black Ground
