This is made in the same manner as ordinary sausage, except that oyster sauce (ho yau 蠔油) is used instead of bean sauce in making up the pickle.
§ 74. Catsup Sausage
Catsup sausage is the same as ordinary sausage, except that for every catty of meat, three taels of catsup instead of bean sauce are used.
§ 75. Roast or Baked Sausage (Foh Ch’eung 火腸)
Prepare ordinary sausage, but use large casings. Dip in honey solution, and bake or roast.
§ 76. Cured Ham
An excellent cured ham is produced in Yunnan Province. This is due to the fact that the hogs in that region are largely of the bacon type, and the climate is very favorable for curing meat, being dry and fairly cool during the meat curing season.
In curing ham, the Chinese use much the same method as is used in western countries in making dry cured ham, except that sugar is not used in the pickle. The pickle is made up as follows: Salt (shuk im 熟鹽) 20 catties (kan 卄斤), Saltpeter (siu 硝) .05 tael (半錢), mixture of spices (ng heung fan 五香粉) 2 taels (leung 二両).
Rub each piece of meat for one-half hour. Puncture the meat with needles so the pickle will work in well. Rub again in two days. For the two days after the first rubbing with the pickle, keep under pressure to squeeze out the water. After the second two days, rub again with the pickle. Rub again after two more days. Then the meat is packed in salt for fifteen days, when it is taken out and the salt wiped off and the meat is allowed to dry and harden. Curing should require forty days. The flavor improves with age.