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Cured meat, smoked fish & pickled eggs - Karen Solomon
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Title
Cured meat, smoked fish & pickled eggs - recipes and techniques for preserving protein-packed foods
Cured meat, smoked fish & pickled eggs - recipes and techniques for preserving protein-packed foods
Author
Karen Solomon
Karen Solomon
format
Paperback / softback
Paperback / softback
Publisher
Storey Publishing
Storey Publishing
Language
English
English
UK Publication Date
20180710
20180710
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!).
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