EBOOK
Cured Meat, Smoked Fish & Pickled Eggs
Recipes & Techniques for Preserving Protein-Packed Foods
Karen Solomon(0)
About
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!).
This preserving guide not only shows how to make protein-rich foods last longer, but also how to make them taste even more delicious. Creative and accessible recipes for the home cook include beef jerky, smoked salmon, brined cheese, and more.
Turn Your Kitchen Counter into a Deli Counter.
On the menu: bold flavors that deliver nutrition and protein. From corned beef and pork rinds to duck prosciutto and brined cheese, discover how easy it is to smoke, pickle, cure, can, and dehydrate your favorite meats, fish, beans, and more.
Includes recipes for everyday classics like bacon, beef jerky, chicken stock, and more!
This preserving guide not only shows how to make protein-rich foods last longer, but also how to make them taste even more delicious. Creative and accessible recipes for the home cook include beef jerky, smoked salmon, brined cheese, and more.
Turn Your Kitchen Counter into a Deli Counter.
On the menu: bold flavors that deliver nutrition and protein. From corned beef and pork rinds to duck prosciutto and brined cheese, discover how easy it is to smoke, pickle, cure, can, and dehydrate your favorite meats, fish, beans, and more.
Includes recipes for everyday classics like bacon, beef jerky, chicken stock, and more!