All posts in Preserve
Smoked Turkey Jerky
Having procured a large turkey, we butchered it and used the breast meat for smoked turkey jerky. We cut the turkey breast into 1″ wide pieces, 1/2″ thick and covered it in a flavored brine for 24 hours in an airtight container in the fridge. Brine: 1/2 cup brown sugar... more
Read moreCandied Ginger
I always have lots of ginger around. I use it in everything from ferments, wines and tea, to cookies, cakes and as a spice in meals. Oh, and for regular ginger bug feedings. It’s so great for you and I love the spicy kick it adds to everything. I usually... more
Read moreCandied Salmon
Have you ever tried candied salmon? If you haven’t tried it, you are missing out! Sweetened smoky salmon is so good, you’ll want to make a large batch so you will have some left later. It really is more candy than fish. I don’t think I’d ever want to pay... more
Read moreBaked Zucchini Crisps (Chips)
This one zucchini has been staring at me from the kitchen counter every single day, daring me to decide how to use it before it decides I’m too late. (Yes, I just spoke for a zucchini:)). Today was the day. That zucchini is now a bag of chips. These make... more
Read morePickled Beans
I’ve never measured anything for this mixture. Basically, I’m aiming to fill a 1 pint mason jar about 7/8ths full. I don’t follow a traditional recipe for either pickled beans or bean salad, it’s a bit of a combination – and NO sugar. Any way you look at it, it’s... more
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