Description

Book Synopsis
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!).

Cured Meat, Smoked Fish & Pickled Eggs: Recipes &

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    A Paperback / softback by Karen Solomon

    5 in stock

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      Publisher: Workman Publishing
      Publication Date: 10/07/2018
      ISBN13: 9781612129037, 978-1612129037
      ISBN10: 161212903X
      Also in:
      Cookery / food by ingredient: meat and game Cookery for specific diets and conditions Cookery: preserving and freezing

      Description

      Book Synopsis
      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!).

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