Butchering and curing meats in China
Canton Christian College
BULLETIN NO. 27
CARL OSCAR LEVINE
Associate Professor of Animal Husbandry
Canton, China
1921
Butchering and Curing Meats in China
This bulletin discusses the different methods, both Chinese and foreign, of butchering and curing meats. The aim has been to present the material in a practical way so as to be of value to the general public as well as of special service in connection with the courses in Meats offered at the Canton Christian College.
The writer realizes that this bulletin is not complete, in that the subject, especially in regard to curing meats in different parts of China, is far from exhausted. However, it is thought best to publish in this form, and in a later edition to include additional material which may be secured on the subject. Constructive criticism on this bulletin will be received gladly.
The writer is especially indebted to the United States Department of Agriculture for permission to use material from its publications. Special acknowledgment is also due to Mr. Taam Sik Hung and Mr. W. L. Funkhouser of the agricultural staff of the Canton Christian College, who have made valuable suggestions in the preparation of the manuscript, to agricultural students who have taken the course in Meats under the writer’s supervision and have assisted in securing the data on Chinese methods of curing meats, and to Mr. A. H. Holt, Instructor of English in Canton Christian College, for his assistance in reading the manuscript.
C. O. Levine
Butchering and Curing Meats in China
Carl Oscar Levine
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CONTENTS
Preface
Introduction
Origin of Meat Foods
Food Animals in China
§ 1. Hogs
§ 2. Cattle
§ 3. Water Buffalo Beef
§ 4. Sheep and Goats
§ 5. Poultry
Selection of Animals for Slaughter
§ 6. Health
§ 7. Condition
§ 8. Breeding
§ 9. Feeding
§ 10. Age and Size for Killing
Preparation of the Animals for Slaughter
Bleeding and Dressing Hogs
§ 11. Tools
§ 12. Scalding Equipment
§ 13. Killing the Hog
§ 14. “Watered” Meat
§ 15. Scalding and Scraping
§ 16. Gutting
§ 17. Cooling the Carcass
§ 18. Cutting up the Carcass
§ 19. Shoulders
§ 20. Middle Part
§ 21. Hams
§ 22. Trimmings
§ 23. Head
§ 24. Feet
Killing and Dressing Beef
§ 25. Tools
§ 26. Stunning
§ 27. Bleeding
§ 28. Skinning and Gutting
§ 29. Treatment of Hides
Killing and Dressing Sheep
§ 30. Stunning and Bleeding
§ 31. Skinning
§ 32. Gutting
Bleeding and Dressing Poultry
§ 33. Bleeding and Picking
Keeping Meat Fresh
Curing Meats: American Methods
§ 34. Preparing the Meat for Curing
§ 35. Vessels for Curing
§ 36. Curing Agents
Wet and Dry Cures Compared
Recipes for Curing Meats
§ 37. Corned Beef
§ 38. Dried Beef
§ 39. Plain Salt Pork
§ 40. Dry Cured Pork
§ 41. Sugar Cured Pork
§ 42. Pork Sausage
§ 43. Mixed Meat Sausage
§ 44. Bologna Sausage
§ 45. Blood Sausage
§ 46. Smoked or Country Sausage
§ 47. Frankfort or Vienna Sausage
§ 48. Liver Sausage
§ 49. Summer Sausage
§ 50. Headcheese
§ 51. Scrapple
§ 52. Snow Packing
§ 53. Partial Cooking
§ 54. Rendering Lard
§ 55. Smoked Meats
§ 56. The Smokehouse
§ 57. The Fuel
§ 58. Preparing Meat for Smoking
§ 59. The Fire
§ 60. Keeping Smoked Meats
§ 61. Recipe for Yellow Wash
Chinese Meat Recipes
§ 63. Pickle for Bean Sauce Sausage
§ 64. Preparation of the Meat for Sausage
§ 66. Softening the Casing
§ 67. Filling the Casing
§ 68. Sunning and Drying
§ 69. Season and Weather for Making Sausage
§ 74. Catsup Sausage
§ 76. Cured Ham
§ 79. Pickled Beef
Transcriber’s Notes.
