Cured Meat
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Media Coverage for Cured Meat, Smoked Fish, & Pickled Eggs

   I just had to share these quick ditties of media love!   From Front Burner in the New York Times: “I liked the variations she suggests, and cross-references she gives when it comes to methods. She offers details like timing, yields, storage and uses. Her recipe for rousong (a.k.a. pork floss) — a fluffy kind of pork topping like fried […]

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Cured Meat, Smoked Fish, Pickled Eggs cookbook by Karen Solomon

Cured Meat, Smoked Fish & Pickled Eggs – New Cookbook – Available Now!

    Released  July, 2018 Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. In this new cookbook from food preservation teacher and cook Karen Solomon, you’ll learn 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 what you can make yourself, including smoked […]

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delicious, crunchy sauerkraut
Healthy recipe
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Kraut the Best Sauerkraut – Easy, Crunchy, Delicious Recipe

   Basic Sauerkraut I’m sorry. I can’t hear you. I have sauerkraut in my ears. Hard to spell, easy to make and eat, this is the quintessential fermented pickle to make at home right now. 5 pounds head cabbage, cut into quarters, core removed, then sliced into 1/4-inch strips 3 tablespoons fine-grain sea salt Thoroughly clean and dry a 1-gallon sized […]

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British pub pickle, cheddar cheese, and crackers

Recipe for British Pub Pickle (aka A Chutney Like Branston Pickle)

   Cold beer, crusty bread, sliced dry-cured sausage, aged cheddar, possibly some pickled onions – and this pickled gem, a tangy, sweet, and crunchy pickle/chutney that is an essential British condiment for a proper Ploughman’s lunch. In December of 2017 I taught a holiday canning class at Preserved Oakland. This pickle was a part of the class. Pack a jar into […]

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