Cured Meat, Smoked Fish & Pickled Eggs: 65 Flavorful Recipes for Preserving Protein-Packed Foods

Author(s): Karen Solomon

Charcuterie | Fermentation

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 ).

$49.99(NZD)

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Product Information

General Fields

  • : 9781612129037
  • : Storey Publishing, LLC
  • : Storey Publishing, LLC
  • : July 2018
  • : ---length:- '9'width:- '7'units:- Inches
  • : books

Special Fields

  • : English
  • : 641.6/16
  • : 200
  • : Karen Solomon
  • : Paperback