Skip to product information
1 of 1

CURED MEAT, SMOKED FISH, PICKLED EGGS

Author: Karen Solomon

Paperback

200 pages

8921
Membership Price:
$16.95

Members save: $3.00 (15.0%)
List Price:
Regular price $19.95 USD
Regular price Sale price $19.95 USD
Sale On Backorder

Become a Member Today!

Your membership adds up to more than just extra money in your wallet

Enjoy peace of mind knowing that you have gained greater resiliency with the expert guidance of the Mother Earth News community. You can become less reliant on the grid, combat the whims of the supply chain, and resist corporate greed. Take matters into your own hands as a member and re-invest your time, money, and energy in the things that are most important to you.

Your Benefits Include:
  • Exclusive everyday member discounts on top-quality products in the Mother Earth News Store to support your self-sufficiency goals
  • Mother Earth News magazine (print and/or digital, bimonthly during your membership term), backed by 50+ years of trusted guidance in all things sustainability and self-sufficiency
  • 350+ how-to video tutorials and webinars (only available to members, with new videos added online monthly)
  • Unrestricted access to online content: members get to view the latest articles, recipes, and project ideas before non-members

Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate various meats, dairy, fish, eggs, and other proteins economically and at home.

Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)