A.D. Livingston's Big Book of Meat by Livingston, A.D. -- Read -- Imperial Library of Trantor

Index

Part One: Jerky

Introduction 1. Kitchen Oven Jerky 2. Electric Dehydrator Jerky 3. Camp and Old-Time Jerky 4. Jerky Every Which Way 5. Ground-Meat Jerky 6. Beef: It’s for Jerky 7. Venison Jerky 8. Other Domestic, Game, and Exotic Meat Jerky 9. Bird Jerky 10. Fish Jerky 11. Pemmican 12. Cooking with Jerky

Part Two: Sausage

Introduction 1. Easy Sausages 2. Sausage Loaves 3. Stuffing Sausages 4. Iberian and Latin American Sausages 5. Cajun and Creole American Sausages 6. German and Austrian Sausages 7. Italian Sausages 8. British Isle Sausages 9. French Sausages 10. Scandinavian Sausages 11. Other European Sausages 12. Middle Eastern and African Sausages 13. Asian Sausages 14. American and Canadian Sausages 15. Deli Fare and Cold Cuts 16. Poultry and Wildfowl Sausages 17. Venison and Game Sausages 18. Fish Sausages

Part Three: Cold-Smoking and Salt-Curing Meat

Introduction 1. The Salt Imperative 2. Cured Fish 3. Dry-Cured Meats 4. Corned Beef and Other Brine-Pickled Meats 5. Smokehouses and Rigs 6. Woods and Fuels for Smoking 7. Cold-Smoked Fish 8. Cold-Smoked Meats

Metric Conversion Tables Glossary Sources of Materials and Supplies Further Reading About the Author

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