menu

Cured Meat, Smoked Fish & Pickled Eggs : Recipes & Techniques for Preserving Protein-Packed Foods
by Karen Solomon




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 ).

  Read Full Product Description
 
local_shippingFor Delivery
In Stock.
FREE Shipping for Club Members help
 
storeBuy Online Pickup At Store
search store by zipcode

 
 
New & Used Marketplace 24 copies from $6.44
 
Download

Format: EPUB What's this?
 
 
 

More About Cured Meat, Smoked Fish & Pickled Eggs by Karen Solomon

 
 
 

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 ).

 

Details

  • ISBN-13: 9781612129037
  • ISBN-10: 161212903X
  • Publisher: Storey Publishing
  • Publish Date: July 2018
  • Page Count: 200
  • Dimensions: 8.9 x 6.9 x 0.6 inches
  • Shipping Weight: 1.25 pounds


Related Categories

 

BAM Customer Reviews