Elk jerky with a chile kick -- seared with a hard crust and rested before the knife.
Prep 19 min · Cook 20 min
Trim the elk jerky and slice or portion it evenly so it cures and dries at the same rate.
Mix the cure or brine, tossing to coat, and let it work in the cold for the full time.
Lay it out with room around each piece, or pack the jars tight and top with brine.
Dry low and slow, or let the pickles rest in the cold until sharp and crisp.
Store with a chile kick in clean jars and keep them cold.
Preserves & Cure
Free
Spicy duck jerky in a sweet-heat cure, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: quick pickles with a chile kick, cooked with a close eye and a hot pan.
Preserves & Cure
Free
Cured sausage for the shelf -- seared with a hard crust and rested before the knife.
Preserves & Cure
Members
Slow and simple smoked fish dip in a sweet-heat cure, full of deep, wood-smoke flavor.