| 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 | | (See Page 129 for Index of Supplies and Machinery.)
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