Chapter C: California Hams, How to Cure, 56

Calves’ Stomachs or Rennets, How to Handle, 80

Casings, Bursting, How to Prevent, 125

Casing Color, 269, 270, 273

Casings, for Holstein Style Sausage, How to Color, 143

Casings, for Polish Style Sausage, How to Color, 146

Casings, for Swedish Style Metwurst, How to Color, 144

Casings, Frankfurts, How to Color, 119

Casings, How to Clean, 187

Casings, How to Color in Government Inspected Packing House, 117

Casings, How to Prepare Before Stuffing, 124

Casings, How to Remove Fat, 226

Casings, Shrinking, How to Prevent, 125

Cattle and Sheep Dip, 298

Celery Zest, 266

Cervelat Sausage, How to Make, 140

Cheeks, Beef, How to Cure for Canning, 101

Cheese, Head, How to Make, 131

Chemists, Consulting, 25

Chile Powder, 264

Chill Room Temperature, 43

Chilling Meats to Be Cured, 72

Chipped Beef, How to Make, 69

Chow Chow, 156

Cleaning Lard Tierces, 87

Cleansing Curing Packages, 82

Clear Back Pork, Description, 95

Clear Bean Pork, Description, 95

Clear Brisket Pork, Description, 95

Cold Storine, Legal to Use, 243

Cold Storine, 255

Coloring Frankfurt Sausage Casings, 119

Coloring Sausage Casings, 117

Coloring Sausage Meat Artificially Is Illegal, 231

Compound Lard, 167

Compounding Lard with Cottonseed Oil, 168

Condimentine, “A”, 251

Condimentine, “B”, 252

Condition of Meat Before Curing, 47

Cooked Corned Beef, How to Make, 65

Cooking Thermometers, 275

Cooler, How to Build, 215

Cooler, Temperature for Dry Salting, 94

Coolers, Why They Sweat, 242

Copper Polish, 286 and 288

Corned Beef Brine, How to Make, 65

Corned Beef, Cooked, How to Make, 68

Corned Beef, Garlic Flavored, 67

Corned Beef, How to Know When Fully Cured, 66

Corned Beef, How to Pump, 67

Corned Beef, Importance of Making, 64

Corned Beef, Rolled and Spiced, 71

Corned Beef, Seasoning of, 66

Corned Beef, Tough and Salty, 211

Cotton Seed Oil Lard Compound, 168

Cured Meat, Keeping During Summer, 238

Curing Dried Salt Meat, 93

Curing Hams, 50

Curing Meat, Cause of Failure, 241

Curing Meat from Farmer-Killed Hogs, 240

Curing Meat, General Hints on Curing, 72

Curing Meats, Quickest Way, 209

Curing Packages, How to Cleanse, 82

Curing Pork the Year Around, 33

Curing Shoulders, 56

Curing Vats, Difference in Size, 53

Curing with the Freeze-Em-Pickle Process, 48

Cutting the Hind Shank Bone, 39

Cutting Meat, Experience Necessary, 224