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