HB: clone out plate in upper right corner (for this appearance of photo only)
Introduction, 1
1: TECHNIQUES & HOW-TOS, 7
2: BEEF, LAMB & GAME, 35
3: PORK, 63
4: POULTRY, 93
Pickling, 9
Basic Beef Jerky, 36
Ham, 64
Chicken Stock, 94
Hot-Water-Bath Canning, 12
Sour Orange Beef Jerky, 38
Czech Pickled Hot Dogs, 66
Duck Confit, 96
Pressure Canning, 14
Miso-Yogurt Beef Jerky, 42
Bacon Extraordinaire, 68
Dry Curing, 17
Big Game Jerky, 44
Cook It: Bacon, Roasted Tomato,
Brine Curing, 20
Meat Energy Bars, 47
and Onion Spread, 71
Drying, 22
Pemmican (Native American Dried
Freezing, 26
Fruit and Meat), 49
Salt Pork, 73 Cook It: Boston Baked Beans, 75
Fat Curing, 27
Biltong (South African Dried Meat), 51
Pork Rinds, 77
Hot Smoking, 29
Khlea (Moroccan Preserved Lamb), 55
Pork Belly Confit, 80
Cold Smoking, 32
Corned Beef, 57
Rousong (Pork Floss), 82
Pastrami, 60
New Orleans–Style Pickle Meat, 84 Cook It: Red Beans and Rice with Pickle Meat, 85 Bak Kwa (Chinese-Style Dried Pork), 87 Coppiette (Roman-Style Dried Pork), 90
Cook It: Duck Confit, Endive, and Apple Salad, 98 Duck Breast Prosciutto, 101 Smoked Turkey Breast, 103 Thanksgiving Turkey Jerky, 104