Butchering and Curing Meats In China - Paperback

by Sam Chambers (Introduction by), Carl Oscar Levine (Author)

This special re-print edition of "Butchering Meat in China" has not been available to those interested in farm butchering and meat preservation since it first appeared on the scene back in 1921. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Butchering Meat in China will shed considerable light on age old techniques of field butchery and meat preservation as was practiced in China. Included are numerous guides for preserving meat products such as the creation of corned beef, salt pork, dry cured pork, sugar cured pork, pork sausage, headcheese, scrapple, and also smoking meat. In addition are numerous recipes on some traditional Chinese meat dishes, including some truly exotic ones like Dried Duck, Sun Dried Pork, Liver Sausage, Cured Hams, Pickled Beef, Dried Rice Birds and more. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.