Yes, it is pretty hard. The article is largely about foods that are not made in boiling water or pressure canners. The Underground Meats HACCP plan is not simply "10 minutes at boiling temperatures".
What got me was learning more about dishonest labeling:
> "... “Nitrate-free” and “no nitrite added” meats, Hunter adds, are a “huge hoax,” as they are made with celery powder—an alternative source of nitrates, albeit not labeled as such."
And not only that but despite claims, nitrates seem to not have negative health effects at the levels used in cured meats.