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Cured Meat, Smoked Fish & Pickled Eggs

Recipes & Techniques for Preserving Protein-Packed Foods

Cured Meat, Smoked Fish & Pickled Eggs by Karen Solomon
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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 publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
 
Storey Publishing, LLC; July 2018
224 pages; ISBN 9781612129044
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Title: Cured Meat, Smoked Fish & Pickled Eggs
Author: Karen Solomon
 
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ISBNs
9781612129037
9781612129044