Butchering and curing meats in China

by Carl Oscar Levine

[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]

Preface

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

Introduction

The Chinese, like most people, are lovers of pork, beef, mutton, and poultry, and consume these meats, both fresh and cured, in large quantities each year.

Fresh meat is practically all consumed within a few miles of the locality in which it is butchered. However large quantities of cured meats, especially cured pork and duck, are shipped long distances from the localities where they are cured. Cured hams and bacon are shipped from Kuling north to Peking, and south to Canton. Yunnan exports to Canton and other parts of China, to the Philippine Islands and other countries to the south, a considerable quantity of home cured ham, which is quite popular with the Chinese in those regions. On the other hand, a good deal of cured ham and bacon is imported, chiefly from Australia and England, to the various ports of China and finds its way inland.