From smoking salmon to making beef jerky to brining cheese, this preserving guide shows not only how to make protein-rich foods such as meat, fish, eggs, and cheese last longer, but also how to make them taste even more delicious.

Cured Meat, Smoked Fish & Pickled Eggs features 65 creative recipes and expert how-to instructions for salt-curing, smoking, pickling, oil-curing, and dehydrating protein-packed foods. From beef jerky, bacon, and pastrami to duck breast prosciutto, salt-cured egg yolks, pickled beans, and brined tofu, readers will find all the information they need to confidently preserve the protein of their choice.

Book Features

• Jerky and other meat snacks are extremely popular.
• Crossover appeal. The book has obvious appeal for existing food preservation accounts, prepper suppliers, and outdoor outfitters, but its creative, protein-packed recipes will also appeal to urban foodies and the Paleo crowd.
• A unique collection. This will be the only book that addresses how to preserve all types of protein, whether animal- or vegetable-based. And the author is an expert food preserver - especially important when preserving protein.