Title: Butchering and curing meats in China
Author: Carl Oscar Levine
Release date: June 10, 2022 [eBook #68282]
Most recently updated: October 18, 2024
Language: English
Original publication: China: Canton Christian College, 1921
Credits: Anonymous (This book was produced from images made available by the HathiTrust Digital Library and the Internet Archive.)
Canton Christian College
BULLETIN NO. 27
BY
CARL OSCAR LEVINE
Associate Professor of Animal Husbandry
Canton, China
1921
Butchering and Curing Meats in China
| Preface | ||
| Introduction | ||
| Origin of Meat Foods | ||
| Food Animals in China | Section | |
| Hogs | 1 | |
| Cattle | 2 | |
| Water Buffalo | 3 | |
| Sheep and Goats | 4 | |
| Poultry | 5 | |
| Selection of Animals for Slaughter | ||
| Health | 6 | |
| Condition | 7 | |
| Breeding | 8 | |
| Feeding | 9 | |
| Age and Size for Killing | 10 | |
| Preparation of the Animals for Slaughter | ||
| Bleeding and Dressing Hogs | ||
| Tools | 11 | |
| Scalding Equipment | 12 | |
| Killing the Hog | 13 | |
| “Watered” Meat | 14 | |
| Scalding and Scraping | 15 | |
| Gutting | 16 | |
| Cooling the Carcass | 17 | |
| Cutting up the Carcass | 18 | |
| Shoulders | 19 | |
| Middle Part | 20 | |
| Hams | 21 | |
| Trimmings | 22 | |
| Head | 23 | |
| Feet | 24 | |
| Killing and Dressing Beef | ||
| Tools | 25 | |
| Stunning | 26 | |
| Bleeding | 27 | |
| Skinning and Gutting | 28 | |
| Treatment of Hides | 29 | |
| Killing and Dressing Sheep | ||
| Stunning and Bleeding | 30 | |
| Skinning | 31 | |
| Gutting | 32 | |
| Bleeding and Dressing Poultry | ||
| Bleeding and Picking | 33 | |
| Keeping Meat Fresh | ||
| Curing Meats: American Methods | ||
| Preparing the Meat for Curing | 34 | |
| Vessels for Curing | 35 | |
| Curing Agents | 36 | |
| 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 | 44 | |
| Blood 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 (腊鴨) | 84 | |
| Puffed Pig Skin (豬皮) | 85 | |