Cured Meat, Smoked Fish & Pickled Eggs

A hands-on guide to preserving proteins at home, covering salt-curing, smoking, pickling, oil-curing, and dehydrating techniques applied to meat, fish, eggs, and dairy. Includes 56 recipes ranging from beef jerky (eight varieties) to duck breast prosciutto, smoked salmon, brined cheese, and pickled eggs.

Why This One

If “Asian Pickles” covers the vegetable side of preservation, this book tackles the protein side. Solomon brings the same clear, technique-first approach to a set of skills that can feel intimidating. Curing meat and smoking fish sound like they require specialized equipment and years of experience, but Solomon breaks each process into manageable steps and explains exactly what is happening at a chemical level as salt, smoke, and acid transform raw ingredients into something shelf-stable and deeply flavored.

The range is what makes this book valuable. You can start with something simple, like pickled eggs or basic beef jerky, and work your way up to duck prosciutto or gravlax. Each recipe includes timing, temperature guidance, and clear indicators for when something is done. Solomon also covers safety thoroughly, explaining the risks of improper curing without making the whole process feel dangerous.

What to Expect

A 224-page paperback with practical instructions and full-color photography. The tone is encouraging and knowledgeable. Some recipes require only a few hours, while others need days or weeks of curing time. Basic kitchen equipment is sufficient for most projects, though a few recipes benefit from a smoker. A good next step after mastering vegetable pickling and fermentation.