Method of making bacon pieces
One aspect of the present invention method of making bacon pieces comprises placing bellies in a vessel. Dry cure ingredients and water are added in the vessel containing the bellies. The dry cure ingredients and the water create a cure ingredients solution, which includes up to 3.0% water by weight of the bellies. The bellies and the cure ingredients solution are tumbled in the vessel under vacuum to create cured bellies. The cured bellies are cooked to a desired cook level. The up to 3.0% water by weight of the bellies allows the cured bellies to be cooked to the desired cook level in only one cooking step.
1. A method of making bacon pieces, comprising:
a) placing bellies in a vessel;
b) adding dry cure ingredients and adding water to create a cure ingredients solution, the cure ingredients solution including 1.0 to 3.0% water by weight of the bellies;
c) tumbling the bellies and the cure ingredients solution in the vessel under vacuum to create tumbled bellies;
d) storing the tumbled bellies in a cooler for 24 to 48 hours to create cured bellies; and
e) cooking the cured bellies to a desired cook level, the 1.0 to 3.0% water by weight of the bellies allowing the cured bellies to be cooked to the desired cook level in only one cooking step.
2. The method of claim 1 , wherein the bellies and the cure ingredients solution are tumbled at approximately 10 rpm under a vacuum level of 28.0 to 29.5 inches Hg.
3. The method of claim 1 , wherein the bellies and the cure ingredients solution are tumbled under vacuum for approximately 2 hours to create cured bellies.
4. The method of claim 1 , wherein the cured bellies are cooked to a water activity level of 0.85 or less.
5. The method of claim 1 , wherein the cured bellies are fully cooked.
6. The method of claim 1 , wherein the bellies are belly trim and belly pieces.
7. The method of claim 6 , further comprising:
a) chilling the cured bellies after cooking the cured bellies to the desired cook level; and
b) dicing the chilled cured bellies to a desired size.
8. The method of claim 6 , further comprising slicing the bellies to 3 to 6 mm.
9. The method of claim 8 , wherein the bellies are sliced before the bellies are cured.
10. The method of claim 8 , wherein the bellies are sliced after the bellies are cured.
11. The method of claim 1 , wherein the bellies are whole bellies.
12. The method of claim 11 , further comprising:
a) combing and hanging the cured whole bellies;
b) chilling the cured whole bellies;
c) pressing the cured whole bellies; and
d) slicing the cured whole bellies prior to cooking the cured whole bellies to a desired cook level.
13. The method of claim 1 , wherein the cured bellies are cooked using a microwave oven.
14. The method of claim 1 , wherein the cure ingredients solution includes 1.0 to 2.0% salt, 0.0 to 2.0% sweetener, 0.0 to 5.0% smoke flavoring, 0.0 to 0.5% phosphates, 120 ppm or less sodium nitrite, 550 ppm or less sodium erythorbate or sodium ascorbate, and 1.0 to 3.0% water by weight of the bellies.
15. A method of making bacon pieces, comprising:
a) placing whole bellies in a vessel;
b) adding dry cure ingredients and adding water to create a cure ingredients solution, the cure ingredients solution including 1.0 to 3.0% water by weight of the whole bellies;
c) tumbling the whole bellies and the cure ingredients solution in the vessel under vacuum to create tumbled whole bellies;
d) storing the tumbled whole bellies in a cooler for 24 to 48 hours to create cured whole bellies; and
e) cooking the cured whole bellies to a desired cook level, the 1.0 to 3.0% water by weight of the whole bellies allowing the cured whole bellies to be cooked in only one cooking step.
16. The method of claim 15 , wherein the whole bellies and the cure ingredients solution are tumbled at approximately 10 rpm under a vacuum level of 28.0 to 29.5 inches Hg for approximately 2 hours.
17. The method of claim 15 , further comprising:
a) hanging the cured whole bellies after tumbling the whole bellies and the cure ingredients solution in the vessel under vacuum;
b) pressing the cured whole bellies; and
c) slicing the cured whole bellies before cooking the cured whole bellies to the desired cook level.
18. The method of claim 17 , wherein the cured whole bellies are hung and stored in a cooler having a temperature of approximately 32 to 40° F. for up to 48 hours.
19. The method of claim 15 , wherein the cured whole bellies are stored in a cooler having a temperature of approximately 32 to 40° F. for up to 48 hours.
20. The method of claim 15 , wherein the cured whole bellies are cooked to a water activity level of 0.85 or less.
21. The method of claim 15 , wherein the cured whole bellies are cooked using a microwave oven.
22. The method of claim 15 , wherein the cure ingredients solution includes 1.0 to 2.0% salt, 0.0 to 2.0% sweetener, 0.0 to 5.0% smoke flavoring, 0.0 to 0.5% phosphates, 120 ppm or less sodium nitrite, 550 ppm or less sodium erythorbate or sodium ascorbate, and 1.0 to 3.0% water by weight of the whole bellies.
23. A method of making bacon pieces, comprising:
a) placing belly pieces in a vessel;
b) adding dry cure ingredients and adding water to create a cure ingredients solution, the cure ingredients solution including 1.0 to 3.0% water by weight of the belly pieces;
c) tumbling the belly pieces and the cure ingredients solution in the vessel under vacuum to create tumbled belly pieces;
d) cooling the tumbled belly pieces for 24 to 48 hours to create cured belly pieces;
e) slicing the cured belly pieces; and
f) cooking the cured belly pieces to a desired cook level, the 1.0 to 3.0% water by weight of the belly pieces allowing the cured belly pieces to be cooked in only one cooking step.
24. The method of claim 23 , wherein the belly pieces and the cure ingredients solution are tumbled at approximately 10 rpm under a vacuum level of 28.0 to 29.5 inches Hg for approximately 40 to 60 minutes.
25. The method of claim 23 , wherein the cured belly pieces are sliced to a thickness of 3 to 6 mm.
26. The method of claim 23 , wherein the cured belly pieces are cooked to a water activity level of 0.85 or less.
27. The method of claim 23 , wherein the cured belly pieces are cooked using a microwave oven.
28. The method of claim 23 , wherein the cure ingredients solution includes 1.0 to 2.0% salt, 0.0 to 2.0% sweetener, 0.0 to 5.0% smoke flavoring, 0.0 to 0.5% phosphates, 120 ppm or less sodium nitrite, 550 ppm or less sodium erythorbate or sodium ascorbate, and 1.0 to 3.0% water by weight of the belly pieces.
29. A method of making bacon pieces, comprising:
a) slicing belly pieces to a thickness of approximately 3 to 6 mm;
b) placing the belly pieces in a vessel;
c) adding dry cure ingredients and adding water to create a cure ingredients solution, the cure ingredients solution including 1.0 to 3.0% water by weight of the belly pieces;
d) tumbling the belly pieces and the cure ingredients solution in the vessel under vacuum to create tumbled belly pieces;
e) storing the tumbled belly pieces in a cooler for 24 to 48 hours to create cured belly pieces; and
f) cooking the cured belly pieces to a desired cook level, the 1.0 to 3.0% water by weight of the belly pieces allowing the cured belly pieces to be cooked in only one cooking step.
30. The method of claim 29 , wherein the belly pieces and the cure ingredients solution are tumbled at approximately 10 rpm under a vacuum level of 28.0 to 29.5 inches Hg for approximately 15 to 30 minutes.
31. The method of claim 29 , wherein the cured belly pieces are cooked to a water activity level of 0.85 or less.
32. The method of claim 29 , wherein the cured belly pieces are cooked using a microwave oven.
33. The method of claim 29 , wherein the cure ingredients solution includes 1.0 to 2.0% salt, 0.0 to 2.0% sweetener, 0.0 to 5.0% smoke flavoring, 0.0 to 0.5% phosphates, 120 ppm or less sodium nitrite, 550 ppm or less sodium erythorbate or sodium ascorbate, and 1.0 to 3.0% water by weight of the belly pieces.