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. This preserving guide not only shows how to make protein-rich foods last longer, but also how to make them taste even more delicious. Creative and accessible recipes for the home cook include beef jerky, smoked salmon, brined cheese, and more. 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. Turn Your Kitchen Counter into a Deli Counter On the menu: bold flavors that deliver nutrition and protein. From corned beef and pork rinds to duck prosciutto and brined cheese, discover how easy it is to smoke, pickle, cure, can, and dehydrate your favorite meats, fish, beans, and more. Includes recipes for everyday classics like bacon, beef jerky, chicken stock, and more! Introduction 1 Techniques & How-Tos Pickling Hot-Water-Bath Canning Pressure Canning Dry Curing Brine Curing Drying Freezing Fat Curing Hot Smoking Cold Smoking 2 Beef, Lamb & Game Basic Beef Jerky Sour Orange Beef Jerky Miso-Yogurt Beef Jerky Big Game Jerky Meat Energy Bars Pemmican (Native American Dried Fruit and Meat) Biltong (South African Dried Meat) Khlea (Moroccan Preserved Lamb) Corned Beef Pastrami 3 Pork Ham Czech Pickled Hot Dogs Bacon Extraordinaire Cook It: Bacon, Roasted Tomato, and Onion Spread Salt Pork Cook It: Boston Baked Beans Pork Rinds Pork Belly Confit Rousong (Pork Floss) New Orleans-Style Pickle Meat Cook It: Red Beans and Rice with Pickle Meat Bak Kwa (Chinese-Style Dried Pork) Coppiette (Roman-Style Dried Pork) 4 Poultry Chicken Stock Duck Confit Cook It: Duck Confit, Endive, and Apple Salad Duck Breast Prosciutto Smoked Turkey Breast Thanksgiving Turkey Jerky 5 Big Fish Cold-Cured Gravlax Hot-Smoked Fish Cook It: Killer Smoked Fish Salad Bacalao (Salted and Dried Cod) Cook It: Bacalao, Tomato, and Olive Stew Canned Salmon Cook It: Salmon Croquettes Salmon Jerky Canned Tuna Cook It: The Best Tuna Salad 6 Small Fish Pickled Herring Creamed Herring Cook It: Baked Chopped Herring Pickled Shrimp Cured Anchovies or Sardines 7 Eggs & Dairy Preserved Egg Yolks Salt-Brined Eggs Sli

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