Honest pepper jelly for the shelf, done the way the camp likes it.
Trim the pepper jelly and slice or portion it evenly so it cures and dries at the same rate.
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A put-up plate: quick pickles with a chile kick, cooked with a close eye and a hot pan.
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Cured sausage for the shelf -- seared with a hard crust and rested before the knife.
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Slow and simple smoked fish dip in a sweet-heat cure, full of deep, wood-smoke flavor.