Preserves & Cure
Free
Cracked-Pepper Hot Sauce for the Trail
Cracked-Pepper hot sauce for the trail, 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
Cracked-Pepper hot sauce for the trail, 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 onions and a maple glaze -- seared with a hard crust and rested before the knife.
Preserves & Cure
Members
Slow and simple cured sausage in a sweet-heat cure, full of deep, wood-smoke flavor.
Preserves & Cure
Free
Elk jerky done right: with a chile kick, with real technique and a good rest.
Preserves & Cure
Members
Honest quick pickles for the trail, done the way the camp likes it.
Preserves & Cure
Free
Sweet-Heat elk jerky and smoked salt, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: elk jerky with a bourbon marinade, cooked with a close eye and a hot pan.
Preserves & Cure
Free
Cured sausage with cracked pepper -- seared with a hard crust and rested before the knife.
Preserves & Cure
Members
Slow and simple pickled okra with a garlic-dill brine, full of deep, wood-smoke flavor.
Preserves & Cure
Free
Elk jerky done right: in a sweet-heat cure, with real technique and a good rest.
Preserves & Cure
Members
Honest cured sausage and smoked salt, done the way the camp likes it.
Preserves & Cure
Free
Garlic-Dill hot sauce sealed for winter, built for a hungry table after a long day out.
Preserves & Cure
Members
A put-up plate: pepper jelly with a chile kick, 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 elk jerky for the shelf, full of deep, wood-smoke flavor.
Preserves & Cure
Free
Venison jerky done right: sealed for winter, with real technique and a good rest.
Preserves & Cure
Members
Honest venison jerky with a garlic-dill brine, done the way the camp likes it.
Preserves & Cure
Free
Smoked hot sauce for the trail, 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
Hot sauce put up in jars -- 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
Duck jerky done right: and smoked salt, with real technique and a good rest.
Preserves & Cure
Members
Honest quick pickles with cracked pepper, done the way the camp likes it.