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!).
- ISBN10 161212903X
- ISBN13 9781612129037
- Publish Date 10 July 2018
- Publish Status Active
- Out of Print 28 April 2023
- Publish Country US
- Imprint Storey Publishing LLC
- Format Paperback (UK Trade)
- Pages 200
- Language English