Cured Meat, Smoked Fish and Pickled Eggs - Recipes and Techniques to Preserve Protein-Packed Food

I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher - 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 a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty 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!).

This was a very interesting book to read and to learn how to preserve protein-rich and expensive foods (especially if you are like me and totally out of freezer space in your tiny apartment-sized fridge!) I am more likely to pickle than to smoke or cure anything but I plan on buying this book for a co-worker who has a smoker in hopes that he will smoke some fish for me! A great resource for anyone who loves food!