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