| CURING | |
| Page | |
| Hams and Bacon | [2]-[3] |
| Smoking | [14]-[15] |
| Boiling Hams | [14]-[15] |
| Sugar Cured Breakfast Bacon | [18]-[19] |
| Pumping | [22]-[23] |
| Dry Salt Meats | [26]-[27] |
| Mess Pork | [38]-[39] |
| Spare Ribs | [42]-[43] |
| Pickled Hog Tongues | [42]-[43] |
| Pickled Pigs Feet | [46]-[47] |
| Corned Beef | [46]-[47] |
| Rolled Corned Beef | [50]-[51] |
| Dried Beef | [54]-[55] |
| SAUSAGE RECIPES | |
| Liver Sausage | [58]-[59] |
| Braunschweiger Leberwurst | [62]-[63] |
| Fancy Braunschweiger Leberwurst | [66]-[67] |
| Sardellen Liver Sausage | [70]-[71] |
| Blood Sausage | [70]-[71] |
| Tongue Sausage | [78]-[79] |
| Head Cheese | [82]-[83] |
| Pork Sausage | [86]-[87] |
| Wiener or Frankfort Sausage | [90]-[91] |
| Bologna Sausage | [94]-[95] |
| Leona Sausage | [98]-[99] |
| Bock Wurst | [102]-[103] |
| Cervelat or Summer Sausage | [106]-[107] |
| Salami | [110]-[111] |
| Landjaeger | [110]-[111] |
| Polish Sausage | [114]-[115] |
| Holstein Sausage | [118]-[119] |
| Minced Ham | [118]-[119] |
| New England Ham | [122]-[123] |
| Chopping and Mixing | [122]-[123] |
(See [Page 129] for Index of Supplies and Machinery.)
Directions How to Cure Hams, Picnic Hams, Shoulders, Shoulder Butts and Breakfast Bacon
Hams should first be selected into:
Small hams from 7 to 12 lbs. average.
Medium hams from 13 to 18 lbs. average.
Large hams from 19 to 24 lbs. average.
For 100 lbs. of small hams, make the following brine: