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!).

Book details

  • Price: $19.95
  • Other formats: Ebook
  • Size: 7.0 x 9.0
  • Pages: 224
  • Format: Paperback
  • ISBN: 9781612129037

Karen Solomon

Author

Karen Solomon is a food preservation teacher and food writer whose cookbooks include Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves and Jam It,… See Bio

Cured Meat, Smoked Fish & Pickled Eggs

by Karen Solomon

Buying Options

We don't sell books directly through storey.com. If you'd like to buy Cured Meat, Smoked Fish & Pickled Eggs, please visit one of the online retailers above or give us a call and we'll take care of you. Support local businesses when you can!

Storey Direct: 1-800-441-5700

Read More at Good Reads