Chapter 14

Meats & Fish

In this chapter, I’ll share a brief history of meat and fish preservation. Then you’ll find out how to safely ferment meats and fish as well as master the art of making fermented sausages. Finally, I’ll share a selection of tasty recipes that are ideal for getting experience with meat and fish fermentation.

History of Meat Preservation

Before refrigerators and freezers became commonplace, people had very few options for preserving the meat of animals and fish. Basically, they could eat it fresh and avoid the whole issue or they could salt it.

An early discovery was how salt drew water out of animal flesh, with the result that the salted, dried meat wasn’t nearly as susceptible to ...

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