Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods

By Karen Solomon

Book Overview

Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties ).

• Format: Paperback
• Language: English
• ISBN: 161212903X
• ISBN13: 9781612129037
• Release Date: July 2018
• Publisher: Storey Publishing
• Length: 200 Pages
• Weight: 1.23 lbs.
• Dimensions: 0.6" x 6.9" x 8.9"