Meat Science

PREPARATION OF BACON

• Bacon is a cured and smoked belly of pigs.

Ham slices

Procedure

• After slaughter of pigs, side and spare ribs are fabricated from the pig carcass.
• Each side and spare rib is then trimmed to weigh approximately 5 Kgs.

Curing techniques

• Dry curing technique is employed for preparing bacon.
• This curing technique involves the application of curing mixture over the flesh and skin sides of the cuts and rubbing thoroughly by hand.

Trimming

• Spare ribs are removed from the belly taking care to leave as small an amount of meat on the spare ribs as possible.
• While removing the spare ribs, care must be taken to remove all the portions of the bone and cartilage including the sternum since their presence makes bacon very unpalatable.
• The portion after the removal of spare ribs is called the belly.

Dry cure

• A curing mixture (5:3:3) consisting of salt, sugar and salt petre in the ratio of 5 lbs: 3 lbs: 3 ounces is used for every 100 lbs of side and spares (trimmed).

Curing

• Trimmed sides and spare are weighed accurately before the application of cure.
• The ingredients of curing mixture are weighed, mixed thoroughly and divided into 2 equal portions.
• The first portion of the cure is applied on the sides, flesh and skin of the side and spare.
• After rubbing, they are stored in a refrigerator (5- 7°C).
• After 24 hours of curing the second portion of the cure is applied similarly on the semi cured sides and spares.
• Curing is further continued at refrigeration temperature.
• After the application of cure, the side and spares are stored in the refrigerator at the temperature of 5- 7°C with a relative humidity of 80- 90%.
• The duration of curing is based on the weight of the side and spare (2 days per Kg of meat).
• The side and spares are placed skin side down in the refrigerator during the period of the curing.
• At the end of curing the side and spares are soaked in warm water at 40°C for 2 hours to remove excess salt.
• The surface salt is removed by thoroughly scrubbing of the edges and skin surface of the slab.

Smoking

• The chief bacteriostatic and bactericidal substance in wood smoke is formaldehyde.
• Varying amounts of heat are applied in the smoke room and the combination of heat and smoke usually causes a significant reduction in the bacterial population on the surface.
• In addition, a physical barrier is provided on the surface by superficial dehydration, coagulation of protein and the absorption of resinous substance.
• The cured side and spare parts are then dried for two hours under a fan.
• After drying the slabs are smoked for 24 hours at 65 – 70^o C by hanging the slabs in a smoke room.
• Saw dust of wood of any hard wood tree is used for smoking. After smoking, the bacon slabs are left in the smoke house for 12 hours to cool, shape and age.
• The smoked slabs are then transferred to a refrigerator and retained for ageing (8 to 9^o C) for six days.
• The finished product, the bacon is sliced into rashes, fried and eaten or eaten as such.