Pork Slaughterin
Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
作者：Cross, H. Russell; Green, E. Curtis; Jones, William R.; Kotula, Anthony; West, R. L. (Roger Lawrence), 1945-
体例：题 章数：48
字数：56,115 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（56,115 字）。
- 分章依据
- 按「题」标记切分为 48 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 1,169 字。
- 原文溯源
cache/epub/62859/pg62859.txt（Project Gutenberg）
章节目录
共 48 题- PORK Slaughtering, Cutting, Preserving, and Cooking on the Farm
- CONTENTS
- Page
- SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
- Health
- Animal Care
- Animal Type and Meat Yield
- PREPARING FOR SLAUGHTER
- Site Selection
- Waste Disposal
- Slaughter Equipment
- SLAUGHTER
- Stunning
- Bleeding
- Hair or Skin Removal
- Evisceration
- Splitting and Head Removal
- Examining the Carcass
- CHILLING THE CARCASS
- CUTTING
- Carcass Cutting Equipment
- Cutting the Carcass
- Wrapping
- FREEZING AND FROZEN STORAGE
- FURTHER PROCESSING
- Curing Pork
- Dry Curing
- Sweet Pickle Cure
- Pumping Hams and Shoulders
- Smoking
- Canning
- Lard Rendering
- Fresh Sausage
- Scrapple
- Headcheese
- 2–2½ pounds of salt
- 3–5 ounces of black pepper
- 1 ounce of red pepper
- 1 ounce of ground cloves (if desired)
- 1 ounce of coriander (if desired)
- 2 ounces of sweet marjoram (if desired)
- Panhas (pon-hos)
- Pickled Pigs’ Feet
- MEAT COOKERY
- PRECAUTIONS
- The Law
- OTHER PUBLICATIONS
- TRANSCRIBER’S NOTES