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

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Product Details
Paperback: 224 pages
Author: Karen Solomon
Publisher: Storey Publishing
ISBN: 161212903X
EAN: 9781612129037
Product Dimensions: 22.9 x 17.8  x 1.91 cm

From smoking salmon to making beef jerky to brining cheese, this preserving guide shows not only how to make protein-rich foods such as meat, fish, eggs, and cheese last longer, but also how to make them taste even more delicious.

Cured Meat, Smoked Fish & Pickled Eggs features 65 creative recipes and expert how-to instructions for salt-curing, smoking, pickling, oil-curing, and dehydrating protein-packed foods. From beef jerky, bacon, and pastrami to duck breast prosciutto, salt-cured egg yolks, pickled beans, and brined tofu, readers will find all the information they need to confidently preserve the protein of their choice.

Full colour photographs throughout.

About the Author

Karen Solomon is a food preservation teacher and food writer whose cookbooks include Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves and Jam It, Pickle It, Cure It, as well as Can It, Bottle It, Smoke It. Her articles and recipes have appeared in Saveur.com, Fine Cooking, Prevention, Men’s Health, Every Day with Rachael Ray, and Yoga Journal and on Food52.

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