Putting up the season. Jerky on the racks, quick pickles in the jar, and sauces for the shelf. The old ways of making a good year last through a long winter.
Preserves & Cure
Free
Peppered venison jerky for the shelf, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: venison jerky in a sweet-heat cure, cooked with a close eye and a hot pan.
Preserves & Cure
Free
Quick pickles with a garlic-dill brine -- seared with a hard crust and rested before the knife.
Preserves & Cure
Members
Slow and simple hot sauce in a sweet-heat cure, full of deep, wood-smoke flavor.
Preserves & Cure
Free
Pickled okra done right: with a garlic-dill brine, with real technique and a good rest.
Preserves & Cure
Members
Honest quick pickles and smoked salt, done the way the camp likes it.
Preserves & Cure
Free
Maple venison jerky with a bourbon marinade, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: hot sauce and smoked salt, cooked with a close eye and a hot pan.
Preserves & Cure
Free
Pickled okra for the trail -- seared with a hard crust and rested before the knife.
Preserves & Cure
Members
Slow and simple cured sausage with a chile kick, full of deep, wood-smoke flavor.
Preserves & Cure
Free
Pickled okra done right: for the trail, with real technique and a good rest.
Preserves & Cure
Members
Honest elk jerky with a chile kick, done the way the camp likes it.
Preserves & Cure
Free
Spicy pepper jelly and smoked salt, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: smoked fish dip with cracked pepper, cooked with a close eye and a hot pan.
Preserves & Cure
Free
Quick pickles sealed for winter -- seared with a hard crust and rested before the knife.
Preserves & Cure
Members
Slow and simple quick pickles with a chile kick, full of deep, wood-smoke flavor.
Preserves & Cure
Free
Pickled onions done right: put up in jars, with real technique and a good rest.
Preserves & Cure
Members
Honest venison jerky with a chile kick, done the way the camp likes it.
Preserves & Cure
Free
Maple hot sauce for the shelf, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: venison jerky with a chile kick, cooked with a close eye and a hot pan.
Preserves & Cure
Free
Pepper jelly put up in jars -- seared with a hard crust and rested before the knife.
Preserves & Cure
Members
Slow and simple duck jerky and smoked salt, full of deep, wood-smoke flavor.
Preserves & Cure
Free
Smoked fish dip done right: and a maple glaze, with real technique and a good rest.
Preserves & Cure
Members
Honest smoked fish dip and smoked salt, done the way the camp likes it.