Category: Science - Earth/Agricultural/Farming
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
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...
2. Part 2In China, the water for scalding is heated in a sort of a furnace commonly called _t’ong chue ts’o_. (劏豬灶). The furnace is made of brick and concrete, or concrete only. It is us...
3. Part 3The skins of cattle represent considerable value if properly treated. To save them in the north where cold weather prevails during the butchering season is not difficult, as the...
4. Part 4Summer sausage is made with the following ingredients: 25 pounds cured beef free from sinews, 15 pounds pork trimmings, four to six ounces white pepper, one ounce whole black pe...
5. Part 5The skin on the hams, shoulders, and sides will puff the best, while the skin on the back, legs, and belly will not puff well on roasting in the hot gravel, but can be puffed by...