How to Make Pork and Beef Bacon

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


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