Cured Meat, Smoked Fish & Pickled Eggs by Solomon, Karen -- Read -- Imperial Library of Trantor

Index

Half Title Page Title Page Copyright 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 Leg 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 Cultivate Your Kitchen Creativity Share Your Experience!