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

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 ).

Author: Karen Solomon
Publisher: Storey Publishing
Published: 07/10/2018
Pages: 200
Binding Type: Paperback
Weight: 1.25lbs
Size: 8.90h x 6.90w x 0.60d
ISBN13: 9781612129037
ISBN10: 161212903X
BISAC Categories:
- Cooking | Methods | Canning & Preserving
- Cooking | Specific Ingredients | Meat
- Cooking | Vegetarian