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