Who doesn’t love jerky? Good jerky – dry but not brittle, spicy but not overpowering – is God’s gift to road food. Once made, this wild duck jerky will keep for months.
Appetizers and Snacks Recipes
Be it a dinner alone, with friends, or something for your next tailgate or holiday gathering if you are looking for a memorable appetizers and snacks recipe, this is the category for you!
The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.
I am a huge fan of offal, and this extends to venison. Here’s an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn’t like a little tongue?
Sometimes I can’t do justice to my crazy ideas on the first go-round. Sometimes I need to fail a couple times before I nail the dish. I am happy to say I’ve nailed “Oyster, Oyster, Oyster.”
Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here’s how to make pickled herring from fresh fish caught from the San Francisco Bay.
Most of the olives I cure each year are done in a brine. But this year I tried curing green olives with lye. I was scared at first, but after some experiments, I’m now a believer.
Brining olives is the oldest way to cure olives, especially green ones. What follows are instructions and troubleshooting on how to cure olives with a brine. There are other ways I’ll get to below. This post assumes you have access to fresh, green olives off the tree, which are pretty but inedible — they are