Erik Johnson is a local teacher, web developer, and aspiring mountain man. He blogs about faith, economics, sustainability, and Alaska living: northernvista.org
I went out with the boys and picked 10 lbs of red currants the other day to make my annual batch of currant-raspberry mead.
I was dreading cleaning all those berries, then a simply idea dawned on me.
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My brother and I had a terrific hunt last fall where we were both lucky enough to harvest a caribou.
Because we harvested big bulls, and it was after the rut, we decided to make most of the meat into sausage.
See the recipes.
A couple years ago I wrote a blog entry on how to make your own bacon. For a while now, I’ve had the itch to make more. The problem with making bacon is it can be prohibitively expensive.
Then I found out about cottage bacon.
Homemade sauerkraut is extremely easy to make. All that is required is cabbage, salt, and a container to store your fermenting sauerkraut in.
Here is a brief, step-by-step guide to making your first batch!
See the recipe.