Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods by Karen Solomon
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- ISBN 10 161212903X
- ISBN 13 9781612129037
- Linked ISBNs
- 9781612129044 eBook (United States) 7/10/2018
- Published Jul 24 2018
- Format Paperback
- Page Count 224
- Language English
- Countries United States
- Publisher Storey Publishing
Publishers Text
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 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!).
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