Solomon - Cured meat, smoked fish & pickled eggs: recipes and techniques for preserving protein-packed foods

The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment.

Edited by Carleen Madigan and Sarah Guare

Art direction and book design by Alethea Morrison

Text production by Jennifer Jepson Smith

Indexed by Christine R. Lindemer, Boston Road Communications

by Mars Vilaubi

Photo styling by Claire Mack

Food styling by Lillian Kang

2018 by Karen Solomon

Ebook production by Kristy L. MacWilliams

Ebook version 1.0

July 10, 2018

All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic, mechanical, photocopying, recording, or other without written permission from the publisher.

The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information.

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Be sure to read all instructions thoroughly before using any of the techniques or recipes in this book and follow all safety guidelines.

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Library of Congress Cataloging-in-Publication Data

Names: Solomon, Karen, author.

Title: Cured meat, smoked fish & pickled eggs : recipes and techniques

for preserving protein-packed foods / Karen Solomon.

Other titles: Cured meat, smoked fish and pickled eggs

Description: North Adams, MA : Storey Publishing, [2018]

| Includes bibliographical references and index.

Identifiers: LCCN 2017061051 (print) | LCCN 2018011530 (ebook)

| ISBN 9781612129044 (ebook) | ISBN 9781612129037 (pbk. : alk. paper)

Subjects: LCSH: Smoked foods. | Cooking (Smoked foods)

| MeatPreservation. | Canning and preserving. | LCGFT: Cookbooks.

Classification: LCC TX835 (ebook) | LCC TX835 .S65 2018 (print)

| DDC 641.6/16dc23

LC record available at https://lccn.loc.gov/2017061051

F ood preservation most commonly conjures images of Ball jars packed with vegetables and fruit. Pickles and jam continue to enjoy tremendous popularity, and home cooks love to fill a jar for fun and flavor. But while pickled cucumbers and dried strawberries are delicious and refreshing, my quest for preserving real and satisfying food thats ready to make into a meal at a moments notice has pushed me toward new food preservation frontiers. Even in my urban apartment kitchen, I have all of the space and tools required to craft preserved high-protein snacks and starters, as well as satisfying, full meals.

All food eaters are welcome in this quest, but particularly if youre paleo, gluten-free, or dairy-free, in these pages you will find bold flavors that meet your dietary demands. What goes best with some of your favorite preserves like chutney and mustard? Beef, fish, duck, eggs, beans, nuts, and all of their delicious, portable, protein-packed flexibility once they have been pickled, brined, cured, smoked, and dried.

Rather than seeking out the chalky, badly flavored protein powders of yesterdays bodybuilders, I am a protein seeker who loves food with real ingredients, and Im willing to put in some kitchen time to craft something satisfying and delicious. For the most part, this book avoids using ingredients that are supplements or powders. I really prefer the taste of actual food.

This book is for home cooks who continue to value the sweat equity of their own food, made to savor and share, with ingredients that they trust and select themselves. (While provenance is important for cauliflower, for many it is far more important for sustainable fish, poultry, and meat.) Bragging rights for pickled tomatoes is one thing. Boasting about your own pickled fish is a step beyond.

Whether its beef or tofu, coppiette or bak kwa, your source for delicious protein snacking is in these pages.

According to the United States Department of Agriculture, protein-rich foods supply B vitamins like niacin, thiamin, riboflavin, and B6, along with vitamin E, iron, zinc, and magnesium. Protein is a building block for bones, muscles, cartilage, skin, and blood, as well as for enzymes, hormones, and vitamins. The USDA recommends a variety of foods for obtaining protein, including lean red meat for iron and 8 ounces of seafood weekly to help reduce the risk of heart disease. And though you have to dig a bit deeper for the information, they also recommend a varied protein intake that includes not just meat, poultry, and fish but also dairy, legumes, and nuts.

How much protein do you need per day? Good question. It depends who you are and what you do.

Pregnant women and nursing mothers need more protein, while the elderly and inactive require less. For general information, see the chart below. For specific information on your dietary needs, consult with your doctor or a nutritionist.