Butchering and curing meats in China
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Table of contents
1. Front matter2. Preface3. Introduction4. Origin of Meat Foods5. Food Animals in China6. Selection of Animals for Slaughter7. Preparation of the Animals for Slaughter8. Bleeding and Dressing Hogs9. Killing and Dressing Beef10. Killing and Dressing Sheep11. Bleeding and Dressing Poultry12. Keeping Meat Fresh13. Curing Meats: American Methods14. Wet and Dry Cures Compared15. Recipes for Curing Meats16. Chinese Meat Recipes