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book cover for Cured Meat, Smoked Fish & Pickled Eggs

Cured Meat, Smoked Fish & Pickled Eggs

Recipes & Techniques for Preserving Protein-Packed Foods

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Pub Date Jul 10 2018 | Archive Date Jul 10 2018

Storey Publishing | Storey Publishing, LLC

Cooking, Food & Wine

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Description

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!).

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...

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Available Editions

EDITION Other Format
ISBN 9781612129037
PRICE $19.95 (USD)
PAGES 224

Additional Information

Average rating from 24 members

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