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 salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).
My new cookbook is available for pre-order now! Pre-orders for books are surprisingly important. They affect its bookstore placement and can make it a more likely candidate for reviews. Buying now can make a huge difference in who sees the book later.
Please oh please buy this book and make people you hate and love buy it, too.