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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!
List of contents
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
Slightly Smoky Soy Sauce Eggs
Curry Pickled Eggs
Beet Pickled Eggs
Simple White Cheese
Czech Pickled Cheese
Preserved Herbed Feta
Yogurt
Dried Yogurt Bombs
Frozen Walnut-Yogurt Pops
Banana-Yogurt “Pappadams”
8 Beans & Nuts
Tofu Jerky
Pickled Tofu
Sake-Brined Tofu
Canned Beans
Pickled Garbanzo Beans
Protein-Punched Three-Bean Salad
Edamame Pesto
Black Bean and Corn Relish
Honey-Preserved Pistachios
Thanks
Sources and Resources
Metric Conversion Charts
Index
About the author
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.
Summary
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.
Foreword
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.
Additional text
“Karen Solomon’s latest book is not one you need for putting up batches of bread and butter pickles, peach preserves or tomato sauce. The author, an expert on pickling and preserving, addresses how to add new flavor and shelf life to ingredients that know no season: meats, poultry, fish, eggs, dairy, nuts and beans. 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 pulled pork — is a keeper.” — Florence Fabricant, New York Times
“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'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
