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