CHAPTER XXV.

DOMESTIC SAUSAGE 372

Meats and Handling -- Arrangement of Department -- Curing Meats -- Cooler for Ground Meats -- Grinding and Stuffing Room -- Smoke House -- Cook Room -- Dry Hanging Room -- Cooler -- Smoking Temperature -- Cooking Time -- Shrinkages -- Pickle-Cured Products -- Dry-Cured Meats -- Packing -- Casings and Spices -- Sausage Cereals -- Sausage Formulas -- Bologna Varnish -- Boiled Ham.