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Index
Introduction
1. Basic Information
2. Canning
3. Freezing
4. Curing and Jerky and Sausage Making
5. Smokehouses and Smokers: Built, Bought, or Improvised
6. Beef and Veal
7. Pork
8. Lamb
9. Poultry
10. Game
11. Fish
Metric Conversion Charts
Bibliography
Recipe Credits
Resources
Index
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