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