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