METHOD OF DRY CURING AND PROCESSING FULLY COOKED BACON DERIVED FROM PORK BELLIES

摘要

Methods of curing and processing pork bellies into fully cooked bacon have been developed that eliminates both injection of liquid pickle solution or other liquid marinating processes and the need for smokehouse treatment. The method of the present invention employs a single heating step that both fully cooks a dry cure seasoning coated pork belly and achieves the necessary weight reduction to meet the regulatory product definition for fully cooked bacon.