Cured Meat, Smoked Fish & Pickled Eggs


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.

ISBN: 9781612129037

Publication date: 01/09/2018

Pages: 224

In stock

SKU: 9781612129037 Categories: , , Tags: ,