Cured Meat, Smoked Fish & Pickled Eggs

Recipes & Techniques for Preserving Protein-Packed Foods

By Karen Solomon

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!).

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Meet the Author
Karen Solomon headshot

Karen Solomon

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Review quotes
“This deep dive into the world of food preservation is a call to infuse joy and new flavors into age-old techniques.” ― Jeffrey Yoskowitz, co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods
 
“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!” ― Darra Goldstein, founding editor of Gastronomica and author of Fire+Ice: Classic Nordic Cooking
  
“This is certain to become THE handbook for anyone who wants to start making their own jerkies, confits, and pickled proteins.” ― Marisa McClellan, creator of Food in Jars
 
Product Details
Categories
Number of pages
200
Publication date
July 10, 2018
ISBN
9781612129037