Wet and Dry Cures Compared Recipes for Curing Meats Corned Beef 37 Dried Beef 38 Plain Salt Pork 39 Dry Cured Pork 40 Sugar Cured Pork 41 Pork Sausage 42 Mixed Meat Sausage 43 Bologna Sausage 45 Smoked, or Country Sausage 46 Frankfort, or Vienna Sausage 47 Liver Sausage 48 Summer Sausage 49 Headcheese 50 Scrapple 51 Snow Packing 52 Partial Cooking 53 Rendering Lard 54 Smoked Meats 55 The Smoke House 56 The Fuel 57 Preparing Meat for Smoking 58 The Fire 59 Keeping Smoked Meats 60 Recipe for Yellow Wash 61 Chinese Meat Recipes Bean Sauce Sausage (腊腸) 62 Pickle for Bean Sauce Sausage 63 Preparing the Meat for Sausage 64 Sausage Casing (腸衣) 65 Softening the Casing 66 Filling the Casing 67 Sunning and Drying 68 Season and Weather for Making Sausage 69 Lean Pork Sausage (瘦肉腸) 70 Liver Sausage (潤腸) 71 _Tung Koon_ Sausage (東莞腊腸) 72 Oyster Sauce Sausage (蠔油腸) 73 Catsup Sausage 74 Roast or Baked Sausage (火腸) 75 Cured Ham 76 Sun Dried Pork (瘦𦡳肉) 77 Pickled Pig’s Feet (札蹄) 78 Pickled Beef 79 Dried Rice Birds (腊禾花雀) 80 Pork Stuffed Liver (金銀潤) 81 _Lo Mei_ (鹵味) 82 Roast Meat (燒肉) 83 Dried Duck (𦡳鴨) 84 Puffed Pig Skin (豬皮) 85 Preface