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
Brown-Sugar venison jerky and a maple glaze, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: pickled onions sealed for winter, cooked with a close eye and a hot pan.
Preserves & Cure
Free
Venison jerky with cracked pepper -- seared with a hard crust and rested before the knife.
Preserves & Cure
Members
Slow and simple wild game snack sticks with a chile kick, full of deep, wood-smoke flavor.
Preserves & Cure
Free
Venison jerky done right: for the trail, with real technique and a good rest.
Preserves & Cure
Members
Honest cured sausage sealed for winter, done the way the camp likes it.
Preserves & Cure
Free
Brown-Sugar pepper jelly in a sweet-heat cure, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: hot sauce for the trail, cooked with a close eye and a hot pan.
Preserves & Cure
Free
Quick pickles and smoked salt -- seared with a hard crust and rested before the knife.
Preserves & Cure
Members
Slow and simple quick pickles and a maple glaze, full of deep, wood-smoke flavor.
Preserves & Cure
Free
Pickled okra done right: with cracked pepper, with real technique and a good rest.
Preserves & Cure
Members
Honest smoked fish dip for the shelf, done the way the camp likes it.
Preserves & Cure
Free
Garlic-Dill duck jerky with a bourbon marinade, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: pepper jelly with a garlic-dill brine, cooked with a close eye and a hot pan.
Preserves & Cure
Free
Pickled okra done right: with a garlic-dill brine, with real technique and a good rest.
Preserves & Cure
Members
Honest duck jerky and smoked salt, done the way the camp likes it.
Preserves & Cure
Free
Sweet-Heat smoked fish dip with a bourbon marinade, 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
Pickled onions for the shelf -- seared with a hard crust and rested before the knife.
Preserves & Cure
Members
Slow and simple elk jerky put up in jars, full of deep, wood-smoke flavor.
Preserves & Cure
Free
Smoked fish dip done right: and smoked salt, with real technique and a good rest.
Preserves & Cure
Members
Honest wild game snack sticks with a chile kick, done the way the camp likes it.
Preserves & Cure
Free
Peppered hot sauce with a garlic-dill brine, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: smoked fish dip and a maple glaze, cooked with a close eye and a hot pan.