Cured Meat, Smoked Fish & Pickled Eggs

Recipes & Techniques for Preserving Protein-Packed Foods

Nonfiction, Food & Drink, Meats & Dairy, Meat, Canning & Preserving, Healthy Cooking
Cover of the book Cured Meat, Smoked Fish & Pickled Eggs by Karen Solomon, Storey Publishing, LLC
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Author: Karen Solomon ISBN: 9781612129044
Publisher: Storey Publishing, LLC Publication: July 10, 2018
Imprint: Storey Publishing, LLC Language: English
Author: Karen Solomon
ISBN: 9781612129044
Publisher: Storey Publishing, LLC
Publication: July 10, 2018
Imprint: Storey Publishing, LLC
Language: English

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!).

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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!).

This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 

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