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