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!).
- Price: $19.95
- Other formats: Ebook
- Size: 7 x 9
- Pages: 200
- Format: Paperback
- ISBN: 9781612129037
Take A Look
This deep dive into the world of food preservation is a call to infuse joy and new flavors into age-old techniques.
Karen Solomon’s wonderfully inventive recipes carry us across several continents as we learn how cooks worldwide have devised delicious ways to turn necessity into desire. I can’t wait to dig in!
This is certain to become THE handbook for anyone who wants to start making their own jerkies, confits, and pickled proteins.
Cured Meat, Smoked Fish & Pickled Eggs
by Karen Solomon
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