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Cured Meat, Smoked Fish & Pickled Eggs

Cured_Meat_Smoked_Fish__Pickled_Eggs.jpg Signed!
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Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods

2018 Storey Publishing

by

This book is currently available for pre-order. Signed copies will be available for shipping and instore pickup on August 7th, 2018.

This preserving guide not only shows how to make protein-rich foods last longer, but also how to make them taste even more delicious. Creative and accessible recipes for the home cook include beef jerky, smoked salmon, brined cheese, and more.

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!).

Tagged: preserving, canning & fermentation

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