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Overview

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 book title, Cured Meat, Smoked Fish & Pickled Eggs (Recipes & Techniques for Preserving Protein-Packed Foods), ISBN: 9781612129037, by Karen Solomon, published by Storey Publishing, LLC (July 10, 2018) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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Cured Meat, Smoked Fish & Pickled Eggs (Recipes & Techniques for Preserving Protein-Packed Foods)

SAVE $40 off $800+

COOKBK

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SAVE $40 off $800+

COOKBK

Cured Meat, Smoked Fish & Pickled Eggs (Recipes & Techniques for Preserving Protein-Packed Foods)

SAVE $40 off $800+

COOKBK

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Product Details

Ordering Details