Cured meat, smoked fish & pickled eggs
Subtitle: recipes and techniques for preserving protein-packed foods
By: Karen Solomon
Publisher: Storey Publishing, LLC
Published: 2018
Language: eng
Number of pages: 189
ISBN-13: 9781612129037
Subjects: Canning and preserving; Smoked foods; Cooking (Smoked foods); Preservation; Meat
Other titles: Cured meat, smoked fish and pickled eggs
Description: "Jerky is a popular and delicious way to add protein to your diet -- but all the artisanal varieties showcasing locally raised meats and specialty flavours mean purchasing it can get expensive. 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!)"--Provided by publisher.
Notes: Includes bibliographical references (page 179) and index.