PORK BACON

Raw materials:
20.000 kg Pork belly (meat/fat ratio 60/40)
Rib bones and soft bones are removed
Skin left on or also removed

Brine composition:
8.800 kg Ice water
1.200 kg Nitrite curing salt
0.200 kg Phosphate (soluble)
0.100 kg Sugar
0.020 kg Sodium ascorbate

PROCESSING:

• Belly is trimmed and chilled (+4°C) prior to brine injection
• Brine is prepared and chilled
• 20% curing brine are injected in the meat (based on fresh meat weight)
• Injected bellies are submerged in remaining brine
• Keep in chiller for 36-48 hours
• Bellies are hung and hot-smoked
• After hot-smoking, cool down at ambient temperature and transfer to chiller over night
• Slice 2-4 mm and vacuum-pack

BEEF BACON

Raw materials:
20.000 kg Beef silverside tip or brisket (meat 60-80%)
Bones and soft bones are removed
10 mm layer of body fat is left on silverside tip

Brine composition:
8.800 kg Ice water
1.200 kg Nitrite curing salt
0.200 kg Phosphate (soluble)
0.100 kg Sugar
0.020 kg Sodium ascorbate

PROCESSING:
See “pork bacon” above.

Gunter Heinz & Peter Hautzinger – Meat Processing Technology