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Meat and Fish
Discover more about fermentation including ways to preserve meat, curing, sausage making, and fish and meat recipes.
Swedish Fish and Preserved Prawns
Story by Steffi Knowles-Dellner
Preserving fish doesnāt have to be hard. Do it the Swedish way and learn simple recipes such as fish gravadlax, pickled prawns, smoked prawns and mackerel.
Pickled Herring Recipes 3 ways
Story by Steffi Knowles-Dellner
Make your own herring curried with chives, apple herring with leek and parsley or ginger and orange herring with dill and mint.
Bulgarian Sudzhuk
By Meredith Leigh
Try your hand at fermenting this herb-infused time-honored Bulgarian sausage that doesnāt need to be cooked before eating.
Basterma Recipe
By Meredith Leigh
Try out this old-world fermenting method that makes delicious whole-muscle cured meat that can be sliced and eaten as is.
Turkish Sucuk Recipe
By Meredith Leigh
Try your hand at fermenting this time-honored sausage that originated in the Turkey.
Charcuterie Without Borders
Story and photos by Meredith Leigh
Despite cultural variations, the classic, familiar spices of soujouk and basterma sausages defy the limitations of place and politics, uniting humanity through flavor.
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.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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