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The #recipe is live!

Smoked Venison Sausage with Pickled Red Onions, Smoked Apples, and Spicy Honey Mustard - all homemade - on a Pretzel Bun. Don't be intimidated - we break it all down for you, so you can do it yourself!

http://blog.westonproducts.com/2014/09/smoked-venison-sausage-rolls.html #FoodFriday #ForesttoFork #WildGameRecipe
Smoked venison sausage bursting with flavor, smothered in homemade spicy honey mustard, served atop a pretzel bun, with smoked apples and pickled red onions... need we say more? This guy's a winner! Make the pickled onions at...
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Happy #FoodFriday y'all!

Get out the dehydrator - it's time to make your own Fig Newtons!

Four ingredients, low fat, no sugar added - and delicious! 
...Oh yeah, and did we mention: they're pretty dang easy to make. 

Recipe at http://blog.westonproducts.com/2014/08/homemade-dehydrator-fig-newtons.html

#Vegan-friendly, #glutenfree, #paleo-friendly, #raw... No meat, but carnivores will love these too. 
Four ingredients, low fat, no sugar added - and delicious! ...Oh yeah, and did we mention: they're pretty dang easy to make. Makes 12 cookies - Ingredients - 2 cups almond flour ¼ cup almond milk 1 teaspoon vanilla 4 oz fres...
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It's #WildGameWednesday y'all! Here's Georgia Pellegrini's #recipe for Braised Venison Tacos via Andrew Zimmern's site: 
http://andrewzimmern.com/2014/07/29/georgia-pellegrinis-braised-venison-tacos/
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Summer is the perfect time to get some new food preservation tips & recipes. Heck, we'll even reward you for doing so!

Get 25% off Weston Homestead Products when you purchase Sustainable Living by Stacy Harris, Modern Pioneering by Georgia Pellegrini, Food in Jars by Marisa McClellan, or Nourished Kitchen by Jenny McGruther from our online book shop!

Details here: http://www.westonsupply.com/modern-homestead-products-s/313.htm?utm_source=Facebook&utm_medium=social%20media&utm_campaign=book-store-promo-07-2014
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#TipTuesday: 10 Tips for Smoker Success 

1. Marinate 
2. Thoroughly soak wood chips
3. Fill your water bowl with hot water

Get the rest of our tips, in detail on our blog: http://blog.westonproducts.com/2014/07/10-tips-for-smoker-success.html
1. Marinate before and during smoking The honest-to-god best way to marinate before smoking is with a Weston Vacuum Sealer (we're not just saying this to get you to buy one - it's the truth!). The vacuum of the sealer opens t...
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Looks like Deer & Deer Magazine is a fan of our recipe for Venison Burgers (hint: secret ingredient is bacon)... and we think their how-to on Deviled Eggs with a Twist is pretty great too! Good news — You can get both on their latest Recipe of the Month:

http://www.deeranddeerhunting.com/articles/great-venison-burgers-deviled-eggs-twist
Liven up your best venison burgers with this great twist on a longtime summer favorite, deviled eggs, by adding avocado and bacon.
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Weston Brands

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#FoodFriday: We butterflied and smoked a whole Lake Erie Perch this week. Then we served it with the homemade Pickled Limes that we've had fermenting for the past week...

Everyone here at Weston HQ loved it! 

So, it's only fair that we give our favorite Facebook fans the recipe:

http://blog.westonproducts.com/2014/08/smoked-whole-fish-with-pickled-limes.html
Time to shake things up! Both the fish and pickled limes in this recipe come with very diverse, unique flavors, which intertwine for a perfect summertime dish.  Try it out on your next fresh catch! - Ingredients - Pickled Lim...
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Our boy, Tyler Viars (Master Chef, Season 5) made these incredible-looking Trout Tacos w/ Avocado-Yogurt Sauce & Pickled Red Onions. Snag the recipe on Outdoor Hub: http://www.outdoorhub.com/how-to/2014/08/04/cookin-camo-trout-tacos-avocado-yogurt-sauce-pickled-red-onions/ #CookinInCamo #WildGameWednesday
Having lived a portion of my life in North Carolina, fishing the Tar Heel State's streams for rainbow trout is something I love to do. Eating them in ...
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Good morning!! It's a glorious ‪#‎FoodFriday‬ today! We have recipes for Homemade Espresso Maple Bacon and Maple Bourbon Bacon just for you!

We'll start you out with the Espresso:
http://blog.westonproducts.com/2014/07/espresso-maple-bacon-recipe.html
Makes one pound - Ingredients - Brine 1 lb pork belly 1 shot espresso (if you don't have espresso, use ¼ cup dark roasted coffee, made at the ratio of 6 tablespoons coffee to ¼ cup water) ¼ cup brown sugar 2 tablespoons koshe...
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Turn on The Sportsman Channel! Destination Whitetail w/ Stacy Harris starts in 15 minutes! Here's the episode preview: http://bcove.me/s6ea4c7b #FieldtoTable #FarmtoTable #SustainableLiving
For the Harris' self-reliance is a way of life. In this family of nine, everyone's hands get dirty. It's farm and field to table. Sustainable living never looked so good.
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Hey Meat Eaters!

Get 25% OFF select Weston Charcuterie & Meat Processing Products when you buy Michael Ruhlman's Charcuterie, Michael Symon's Live to Cook, or Symon's Carnivore from our Online Book Shop! https://www.westonsupply.com//Charcuterie-Equipment-s/311.htm?utm_source=Twitter&utm_medium=social%20media&utm_campaign=book-store-promo-07-2014 #MeatEaterMonday #MeatyMonday
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Weston Brands

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Looks like Deer & Deer Magazine is a fan of our recipe for Venison Burgers (we use bacon, so it's no surprise), and we think their how-to on Deviled Eggs with a Twist is pretty great too! Good news: You can get both on their latest Recipe of the Month: http://www.deeranddeerhunting.com/articles/great-venison-burgers-deviled-eggs-twist
Liven up your best venison burgers with this great twist on a longtime summer favorite, deviled eggs, by adding avocado and bacon.
1
Add a comment...
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Have them in circles
37 people
BETAR BUSINESS WORKS's profile photo
Essential Hardware's profile photo
Dan Kane's profile photo
Cartblinds's profile photo
North American Hunting Club's profile photo
Jayme Clark's profile photo
Tom Christianson's profile photo
USAMM's profile photo
Michael B's profile photo
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800-814-4895, 440-638-3131
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Our mission is to fuel a movement of hunters, gatherers, and locavores with the enduring, well-built products needed for a self-sustaining approach to food. We deliver the know-how to bring those products to life.