counter create hit Cured Meat, Smoked Fish & Pickled Eggs - Download Free eBook
Hot Best Seller

Cured Meat, Smoked Fish & Pickled Eggs

Availability: Ready to download

Creative recipes and expert how-to instructions for salt-curing, smoking, pickling, oil-curing, and dehydrating will help you make protein-rich foods last longer and taste even more delicious. From beef jerky, bacon, and pastrami to duck breast prosciutto, salt-cured egg yolks, pickled beans, and brined tofu, you’ll find everything you need to confidently preserve your fav Creative recipes and expert how-to instructions for salt-curing, smoking, pickling, oil-curing, and dehydrating will help you make protein-rich foods last longer and taste even more delicious. From beef jerky, bacon, and pastrami to duck breast prosciutto, salt-cured egg yolks, pickled beans, and brined tofu, you’ll find everything you need to confidently preserve your favorite proteins.


Compare

Creative recipes and expert how-to instructions for salt-curing, smoking, pickling, oil-curing, and dehydrating will help you make protein-rich foods last longer and taste even more delicious. From beef jerky, bacon, and pastrami to duck breast prosciutto, salt-cured egg yolks, pickled beans, and brined tofu, you’ll find everything you need to confidently preserve your fav Creative recipes and expert how-to instructions for salt-curing, smoking, pickling, oil-curing, and dehydrating will help you make protein-rich foods last longer and taste even more delicious. From beef jerky, bacon, and pastrami to duck breast prosciutto, salt-cured egg yolks, pickled beans, and brined tofu, you’ll find everything you need to confidently preserve your favorite proteins.

37 review for Cured Meat, Smoked Fish & Pickled Eggs

  1. 5 out of 5

    Jen

    Ok, I'm not known for my ability to wait long periods of time for food. So this book, while super interesting, with food-porn worthy pictures and really YUMMY sounding recipes, might not be the best fit for me, with the wait time being hours to WEEKS to even MONTHS for the food to be ready. I really enjoyed the little paragraph before each recipe, talking about the history behind it or how her family enjoyed it and why. Due to the nature of the recipes, there was a LOT of repetition, but it was Ok, I'm not known for my ability to wait long periods of time for food. So this book, while super interesting, with food-porn worthy pictures and really YUMMY sounding recipes, might not be the best fit for me, with the wait time being hours to WEEKS to even MONTHS for the food to be ready. I really enjoyed the little paragraph before each recipe, talking about the history behind it or how her family enjoyed it and why. Due to the nature of the recipes, there was a LOT of repetition, but it was necessary for each one. The beginning also had some...suspect information and while it mentioned Paleo, this is a Paleo "friendly" book, but in no way, shape or form is it even close to the Paleo lifestyle. So if you are Paleo, be aware of that. Its not a bad thing, just slightly jarring. (Ie-saturated fat is a "sometimes" food, peanuts are nuts and not legumes, etc.) The techniques and history behind them were interesting and I did learn a lot about food preservation and it has made me REALLY glad I live in the here and now, at least until we get hit with an EMP and we're back to preserving our food like this. Then I'll be wishing I had memorized this book, rather than just read it! Good, solid intro into the world of food preservation. Not for the faint of heart or impatient. 3.5 stars, rounded up for the mouth-watering pictures and descriptions! My thanks to NetGalley and Storey Publishing, LLC for an eARC copy of this book to read and review.

  2. 5 out of 5

    Stephen Robert Collins

    I love cured meat, nothing beats a greasy sweaty salami with the fat juices running all down your chin with lots of great chesses like Richard the third, Dunlop, Stinking Bishop on the side. This lot of African-American style dried meats, well smoked fish dishes unwell pickled tofu . Pickled eggs , I remember in the 1960s we had huge sweety jar full of dark brined eggs that we sold with beer in are shop they eat them get thirsty buy more beer. These eggs here are not as spicy, but still good, ther I love cured meat, nothing beats a greasy sweaty salami with the fat juices running all down your chin with lots of great chesses like Richard the third, Dunlop, Stinking Bishop on the side. This lot of African-American style dried meats, well smoked fish dishes unwell pickled tofu . Pickled eggs , I remember in the 1960s we had huge sweety jar full of dark brined eggs that we sold with beer in are shop they eat them get thirsty buy more beer. These eggs here are not as spicy, but still good, there is hot dog mixed pickle too.An interesting collection from American writer .

  3. 5 out of 5

    Melissa Dee

    Biltong seems to be my word of the month. Just after hearing about it from a South African friend, I came across the recipe in “Cured Meat, Smoked Fish & Pickled Eggs.” But along with the curious meat jerky-like preparation, CMSFPE has a wealth of other techniques for protein-rich snacks and meals. I’ve cut back on my meat eating over the years, so my husband was surprised to come across several pounds of steak, a pork belly, and a six-pack of hot dogs in the refrigerator. After I explained that Biltong seems to be my word of the month. Just after hearing about it from a South African friend, I came across the recipe in “Cured Meat, Smoked Fish & Pickled Eggs.” But along with the curious meat jerky-like preparation, CMSFPE has a wealth of other techniques for protein-rich snacks and meals. I’ve cut back on my meat eating over the years, so my husband was surprised to come across several pounds of steak, a pork belly, and a six-pack of hot dogs in the refrigerator. After I explained that it was my weekend’s projects, all in the name of testing recipes, though, he was willing to go with the program. I am happy to report back that beef jerky, salt pork, and pickled hot dogs are all worth the effort. Thanks to Karen Solomon for a well-researched, fun, project based cookbook.

  4. 5 out of 5

    Samantha

    This is an interesting cookery book on pickling and curing meat with many colour photographs. There are 9 sections within this book which includes an introduction, techniques & how to, beef, lamb & game, pork, poultry, big fish, small fish, eggs & dairy and beans & nuts. The introduction is unusual as it really begins by talking about the protein in different foods rather than the reasons for curing or pickling. The techniques section is more the introduction, as it discusses all the different meth This is an interesting cookery book on pickling and curing meat with many colour photographs. There are 9 sections within this book which includes an introduction, techniques & how to, beef, lamb & game, pork, poultry, big fish, small fish, eggs & dairy and beans & nuts. The introduction is unusual as it really begins by talking about the protein in different foods rather than the reasons for curing or pickling. The techniques section is more the introduction, as it discusses all the different methods for preserving or curing and includes how to instructions for pickling, hot-water-bath canning, pressure canning, dry curing, brine curing, drying, freezing, fat curing, hot smoking, and finally cold smoking. The recipes include good instructions, the amount it makes, the time taken and if a certain method is used. Also included is storage information for the recipe. I would think from looking at this that a certain amount of specialist equipment is required such as a canning pot and pressure canner for canning methods. The curing does not appear to require much equipment apart from a bucket or dish and the drying could be done on cooling racks, or a food dehydrator could be used. There is a conversion table in the rear of the book, but you also need your calculator handy to multiply from ounces & pounds to grams. I received this eBook from Netgalley in return for a honest review

  5. 5 out of 5

    penny shima glanz

    This hunger inducing book goes beyond its title of the expected jerkies, gravlax, and pickled eggs. It will expand the home cooks repertoire for preserving a variety of protein rich foods. Enticing and delicious styled photos accompany the clear instructive text. This book is well organized, it begins with an educational primer to preservation before delving into the many recipes. The methods range from pickling and drying to fat curing and cold smoking. The primer is valuable as it provides the This hunger inducing book goes beyond its title of the expected jerkies, gravlax, and pickled eggs. It will expand the home cooks repertoire for preserving a variety of protein rich foods. Enticing and delicious styled photos accompany the clear instructive text. This book is well organized, it begins with an educational primer to preservation before delving into the many recipes. The methods range from pickling and drying to fat curing and cold smoking. The primer is valuable as it provides the framework skills necessary for each type of preservation. The recipes then specify required steps in detail. This allows the recipe page layouts to be concise and informative. Each one is clear about expect yield, time requirements, and basic preservation method. If a recipe breaks across pages, there is a note on the bottom of the page. For those who are lacto-octo-vegetarians there are a broad selection of egg and dairy recipes to choose from in this collection. If you are vegan there's something for you! The assorted styles of preserved tofu, beans, or nuts all look delicious. Throughout the preservation recipes there are suggestions for using the new ingredients. If you can restrain from my favourite method of consumption, straight out of the jar! This is a thoughtful look at protein-based preservation. I received an eARC of this title from NetGalley in exchange for a review. The FTC wants you to know.

  6. 4 out of 5

    Janet

    I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher - 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 creative recipes highlight the range of specialty foods that you can make yourself with the I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher - 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 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 was a very interesting book to read and to learn how to preserve protein-rich and expensive foods (especially if you are like me and totally out of freezer space in your tiny apartment-sized fridge!) I am more likely to pickle than to smoke or cure anything but I plan on buying this book for a co-worker who has a smoker in hopes that he will smoke some fish for me! A great resource for anyone who loves food!

  7. 5 out of 5

    Greg Hall

  8. 4 out of 5

    Brenton L

  9. 4 out of 5

    Chanelle

  10. 4 out of 5

    Stephanie Nyhof

  11. 5 out of 5

    Patricia Reyes

    This was a very interesting book to read and to learn how to preserve protein-rich and expensive foods, I am more likely to pickle than to smoke or cure anything. 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.

  12. 4 out of 5

    May

  13. 4 out of 5

    J. Gowin

  14. 5 out of 5

    Desa

  15. 5 out of 5

    Megan

  16. 5 out of 5

    Yvette

  17. 4 out of 5

    Amanda

  18. 5 out of 5

    Lisabeth

    Thanks to Netgalley, the publisher. and the author for allowing me to read and review a digital copy of this book. As someone who has never pickled, cured or smoked any foods, I dove into this unique cookbook with some trepidation. Would this be a book more suited to a chef or would I actually be able to make some of these recipes in my own kitchen? I'm sure I'm able to do these recipes. Thanks to Netgalley, the publisher. and the author for allowing me to read and review a digital copy of this book. As someone who has never pickled, cured or smoked any foods, I dove into this unique cookbook with some trepidation. Would this be a book more suited to a chef or would I actually be able to make some of these recipes in my own kitchen? I'm sure I'm able to do these recipes.

  19. 5 out of 5

    Willem

    With well thought out easy to follow step by step directions this is a good starting point for all sorts of preserving techniques. A lot of information is covered but it's still easy to read and follow. I hope to make a lot of these recipes soon. With well thought out easy to follow step by step directions this is a good starting point for all sorts of preserving techniques. A lot of information is covered but it's still easy to read and follow. I hope to make a lot of these recipes soon.

  20. 5 out of 5

    Angela

    For anyone looking for a comprehensive guide to preserving a variety of meat, fish, eggs, dairy, pulses and nuts by smoking, pickling, salt curing, oil curing and dehydrating, this is it. After an interesting discussion of the protein content in various food groups the next section covers the different methods of preserving them. The introduction and techniques are followed by 7 chapters filled with some very interesting sounding recipes. This book is definitely one to be added to my cookery shel For anyone looking for a comprehensive guide to preserving a variety of meat, fish, eggs, dairy, pulses and nuts by smoking, pickling, salt curing, oil curing and dehydrating, this is it. After an interesting discussion of the protein content in various food groups the next section covers the different methods of preserving them. The introduction and techniques are followed by 7 chapters filled with some very interesting sounding recipes. This book is definitely one to be added to my cookery shelf. Many thanks to the publisher and Netgalley for providing a preview copy.

  21. 5 out of 5

    Marleene

  22. 4 out of 5

    Emily

  23. 5 out of 5

    Elaine - Small Farm Big Life

  24. 4 out of 5

    Inventory

  25. 4 out of 5

    Jennifer

  26. 4 out of 5

    Simone Reed Castro

  27. 4 out of 5

    Michael

  28. 5 out of 5

    Christopher

  29. 4 out of 5

    Meredith

  30. 4 out of 5

    Zan Sterling

  31. 5 out of 5

    Chrissy

  32. 4 out of 5

    Rebecca

  33. 5 out of 5

    Cinnamon

  34. 4 out of 5

    Freya Forbell

  35. 5 out of 5

    Emily

  36. 5 out of 5

    BouBou

  37. 4 out of 5

    Ashley

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.