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Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods
Azioni libro
Inizia a leggereLunghezza: 363 pagine2 ore
- Editore:
- Storey Publishing
- Pubblicato:
- Jul 10, 2018
- ISBN:
- 9781612129044
- Formato:
- Libro
Descrizione
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-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!).
This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Informazioni sul libro
Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods
Lunghezza: 363 pagine2 ore
Descrizione
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-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!).
This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
- Editore:
- Storey Publishing
- Pubblicato:
- Jul 10, 2018
- ISBN:
- 9781612129044
- Formato:
- Libro
Informazioni sull'autore
Correlati a Cured Meat, Smoked Fish & Pickled Eggs
Anteprima del libro
Cured Meat, Smoked Fish & Pickled Eggs - Karen Solomon
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
Cover and interior photography by © Aubrie Pick, except ix (left), 30, and 33 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.
Storey books are available for special premium and promotional uses and for customized editions. For further information, please call 800-793-9396.
Be sure to read all instructions thoroughly before using any of the techniques or recipes in this book and follow all safety guidelines.
Storey Publishing
210 MASS MoCA Way
North Adams, MA 01247
www.storey.com
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)
| Meat—Preservation. | Canning and preserving. | LCGFT: Cookbooks.
Classification: LCC TX835 (ebook) | LCC TX835 .S65 2018 (print)
| DDC 641.6/16—dc23
LC record available at https://lccn.loc.gov/2017061051
Contents
Introduction
1: Techniques & How-Tos
Pickling
Hot-Water-Bath Canning
Pressure Canning
Dry Curing
Brine Curing
Drying
Freezing
Fat Curing
Hot Smoking
Cold Smoking
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
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)
4: Poultry
Chicken Stock
Duck Confit
Cook It: Duck Confit, Endive, and Apple Salad
Duck Breast Prosciutto
Smoked Turkey Leg
Thanksgiving Turkey Jerky
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
6: Small Fish
Pickled Herring
Creamed Herring
Cook It: Baked Chopped Herring
Pickled Shrimp
Cured Anchovies or Sardines
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
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
Cultivate Your Kitchen Creativity
Share Your Experience!
Introduction
Food 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 that’s ready to make into a meal at a moment’s 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 you’re 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 yesterday’s bodybuilders, I am a protein seeker who loves food with real ingredients, and I’m 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 it’s beef or tofu, coppiette or bak kwa, your source for delicious protein snacking is in these pages.
Protein by the Numbers
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.
The recipes in this book are organized by type of protein (meat and game, poultry, fish, beans and nuts, and so on), and ingredients were selected based on the biggest protein bang for the buck.
USDA Daily Protein Recommendations
Meat and poultry. This is often the first food group that comes to mind when most people think of protein. Meat protein is an easy sell for those who eat meat — it’s flavorful, fast to cook, and delicious. If you’re a hunter, this is an especially alluring category because of the hands-on effort involved in skipping the butcher shop. There are many delicious, protein-packed reasons to choose meat. Lean, cooked beef and bison have about 9 grams of protein per ounce. Venison has about 10 grams. Lean pork has about 8 grams per ounce, as does the same weight of boneless, skinless chicken breast or turkey breast. Skinless duck breast, however, is a bird of a different feather at about 7 grams of protein per ounce. Bacon might not be the meat you should reach for every day, but it does have about 3 protein grams per slice. While there are a lot of great reasons to eat meat, there are also many reasons not to. Some consider it unethical. And particularly when it comes to larger beasts, like cows, it’s not the most environmentally friendly choice either. And it’s expensive. But if you are eating meat, I definitely recommend sustainable choices — grass-fed beef, hormone- and antibiotic-free — if it’s available and affordable.
Fish. An ounce of fresh tuna is very low in calories and has almost as much protein as beef — 8 grams per cooked ounce. Salmon and sardines are also great choices for protein content: 1 ounce of steamed or poached fish has 7 grams of protein. Pickled herring has about 4 grams per ounce. In general, the smaller the fish, the more sustainable it is as a food choice. I strongly suggest you eat fish with an eye toward ocean preservation, and the Monterey Bay Aquarium’s Seafood Watch program is an excellent resource for food fish choices.
Anchovies are first salted, then cured in vinegar, then preserved in oil.
Dairy. Cheeses vary, but feta cheese, used in some of the recipes here, has about 4 protein grams per ounce (cheddar has about 7 grams). Unsweetened whole-milk yogurt has 8 grams of protein per cup. And our friend the egg rolls in at 6 grams per large orb.
Legumes. What I find most interesting are the vegan sources of protein, of which there are many, including some surprises. Legumes, such as beans, are a wonderful source for protein. Black beans, chickpeas, and kidney beans have as much protein as beef per ¹⁄2-cup serving, plus some nice fiber as a bonus. Tofu, made from soybeans, has 2 grams per ounce. Edamame, the soybeans from which tofu is made, have 12 grams per cup.
Adding edamame to a three-bean salad gives it a delicious protein punch.
Nuts and seeds. Peanuts have 8 grams of protein per ounce (and peanut butter has 7); almonds have 6, cashews have 5, and walnuts have 4. You probably knew nuts had protein, but did you know that pumpkin seeds have 9 grams of protein per ounce? Sesame seeds also add a little somethin’ somethin’ at 3 grams per ounce. Flax, hemp, and chia seeds, trendy as they are, have 3.5, 5, and 2.5 grams of protein, respectively, in just 1 tablespoon. Throw them into a smoothie!
Whether you’re a carnivore, an herbivore, or an omnivore, your kitchen is awash in ingredients for make-ahead protein snacks.
1
Techniques & How-Tos
How do you preserve food? Short answer: remove the moisture, which is prone to rot, and/or keep the food away from air to protect it from the natural organisms that will cause it to decompose. Both have the same general result: prolonging the food’s shelf life.
When you start learning about food preservation, you will need to decide which method is the most delicious way to prolong (and ideally enhance) what you’re hoping to store long-term. There are the methods that have been used to preserve food for all of recorded history, and then there are the tried-and-true scientifically tested methods of safe food preservation that have been established in the past century or so by scientists and government advisory boards. You seem like a nice enough person. I mean, sure, we all have our flaws, but I would hate for your food-borne illness to be on my conscience. None of the recipes, as written here, will allow the food to spoil. But some people like to eat raw oysters and raw cheese; others don’t. Some people dump their milk on its date of expiration; others smell it to determine if it has gone off. I will give you all angles on a food preservation technique and its level of risk, both the way it has been done for centuries and the way that modern scientific analysis says is the absolute safest.
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