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

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!).

“Karen Solomon's wonderfully inventive recipes carry us across several continents as we learn how cooks worldwide have devised delicious ways to turn necessity into desire. I can’t wait to dig in!” Darra Goldstein, founding editor of Gastronomica and author of Fire+Ice: Classic Nordic Cooking

“This is certain to become THE handbook for anyone who wants to start making their own jerkies, confits, and pickled proteins.” Marisa McClellan, creator of Food in Jars

“This deep dive into the world of food preservation is a call to infuse joy and new flavors into age-old techniques.” Jeffrey Yoskowitz, co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods

Karen Solomon is a food preservation teacher and food writer whose cookbooks include Cured Meat, Smoked Fish & Pickled Eggs; Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves; 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. She lives in San Francisco.