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