Cured Meat, Smoked Fish & Pickled Eggs 9781612129044, 9781612129037, 1612129048

Table of contents :
Cover
Title page
Copyright
Table of Contents
Introduction
Chapter 1: Techniques & How-Tos
Pickling
Hot-Water-Bath Canning
Pressure Canning
Dry Curing
Brine Curing
Drying
Freezing
Fat Curing
Hot Smoking
Cold Smoking
Chapter 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
Chapter 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)
Chapter 4: Poultry
Chicken Stock
Duck Confit
Cook It: Duck Confit, Endive, and Apple Salad
Duck Breast Prosciutto
Smoked Turkey Leg
Thanksgiving Turkey Jerky
Chapter 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
Chapter 6: Small Fish
Pickled Herring
Creamed Herring
Cook It: Baked Chopped Herring
Pickled Shrimp
Cured Anchovies or Sardines
Chapter 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”
Chapter 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
Other Storey Titles