Process fully cooked bacon derived from pork abdomen

摘要

B METHOD FOR DRYING CURING AND PROCESSING FULLY BAKED BACON DERIVED FROM PORK ABDOME '' D. Methods of curing and processing pork abdomen into fully cooked bacon have been developed, which eliminate both injection of liquid brine solution or other liquid marinating processes and the need for treatment in a smoker. The method of the present invention employs a unique heating step that both fully cooks a pork abdomen coated with dry curing seasoning and achieves the necessary weight reduction to meet the regulatory product definition for fully cooked bacon.