Meat and Fish
Discover more about fermentation cooking including ways to preserve meat, curing, sausage making, and fish and meat recipes.
Lebanon Bologna: A Preserved Relic with Disguised Distinction
by Meredith Leigh
This tangy sausage is pure Americana, even if its name is baloney. Learn how an ancient Roman forcemeat ended up in packed lunches.
Lebanon Bologna Recipe
by Meredith Leigh
This recipe is a variation on modern Lebanon bologna, a more coarsely ground bologna originally developed by the Pennsylvania Dutch.
Fish Garum Recipe and a Note on Waste
By Josh Niland and photo by Rob Palmer
Reduce food waste by creating your own fish sauce and get this seafood chefās philosophy on food waste and sustainability.
Fish Curing and Paulās Spiced Marlin Ham on the Bone
By Josh Niland and photo by Rob Palmer
Learn the proper way to cure a delicate protein like fish and put your newfound skills to use by creating a marlin ham.
Miso-Glazed Ribs Recipe
By Jennifer Joyce and photos by Phil Webb
Enjoy the delightful elemental umami flavors in this Japanese-style BBQ sauce, which coats a grilled rack of ribs.
Pickled Perch Recipe
By Heid E. Erdrich
Curious about āprairie sushiā? Make this tasty pickled perch recipe using juniper berries, vinegar, allspice, mustard seeds, and more.
Microscope Minutiae: The Micrococcus Microcosm
By Caitlin Wilson
Meet the miraculous microbes responsible for curing safe-to-eat sausages since before the invention of refrigeration.
Swedish Surströmming
By Chris Colby
Meet a millennia-old cultural delicacy that many claim is the smelliest food in the world.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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